NYPD K9 COP Recipe Reviews (Pg. 1) - Allrecipes.com (1680768)

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Buffalo Chicken Dip

Reviewed: Feb. 2, 2004
the biggest hit for the superbowl party! I did use bleu cheese dressing instead of ranch because thats what you eat with buffalo chicken! I also used 2 boneless chicken breasts instead of canned chicken (i cant stand canned meats) grilled it in a pan, cut it into bite sized pieces, put it back in the pan with the hot sauce. When I mixed the the cream cheese and bleu cheese together I added more hotsauce for more of a kick. Baked in an 8x8 pan, 350 for 20 minutes. Dip was gone in minutes! will make 100 more times!!
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2008 users found this review helpful

Blackened Chicken

Reviewed: Sep. 21, 2005
I use this all the time and when I make it, I change the serving size to 30 and fill an old spice jar so I have it on hand instead of making it everytime (it wont go bad). Not sure why the directions tell you to grill then put in the oven, save the time (and the cleaning of a pan) and keep it in the pan. Take the chicken out of the fridge 20-30 min before cooking (this brings the chicken closer to room temp, chicken will cook faster). Heat the pan on high for maybe 5 minutes (don't put anything in the pan until you are ready to use it). I then use spray butter directly on the chicken (to avoid extra smoke) and put it in the pan spray side down. Let it cook on medium high heat for 5-7 minutes (you will see the sides of the breast turn white). Spray the uncooked side with spray butter and flip it over. Cook another 5-7 minutes. Take it out of the pan and let it sit for atleast 10 minutes. in short... 3 tips for tender chicken, 1 - take out of the fridge for a few before you cook it. 2 - heat pan to help cook chicken faster, allowing it to sear and seal in juices. 3- let chicken sit 10 minutes after it is out of the pan for the juices to flow throughout the chicken. If you cut it too early only the first bite will be juicy the rest will be dry
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1142 users found this review helpful

Sushi Roll

Reviewed: Feb. 16, 2003
this recipe is a must for sushi fans! I cant begin to tell you the money I've been spending a week on sushi! *lol* I make the rolls with the rice in the nori or on the outside. I've watched at the sushi station and figured out after pressing the rice onto the nori, sprinkle sesame seeds and flip it over onto the bamboo mat (wrapped in syran wrap) so the rice is on the bottom and nori ontop. Fill with whatever you want and roll. I've been making the small snack ones with cucumber and carrot in them (nori outside, rice inside), crab salad instead of the crabstick with avacado, shrimp with cucumber and this spicy sauce they make at the sushi station (consisting of rice vinegar, mayo and chilli sauce (the oriental one), the other shrimp one Ive made is shrimp, spicy sauce, avacado and these little crispy rice balls (not sure what they are called but it adds a little crunch) wow are they good! I make these now atleast once a week. If you go to kitchen ect or some place like that, you can pick up a sushi set which has all you need, (bamboo mat, bamboo spoon, rice, wasabi, vinegar, soy sauce, little cook book ect) and its only 30 bucks! well worth it seeing that 9 rolls cost you 5-7 each time. Also, the guy at the sushi station said the trick to perfect sushi is a tight roll! Use the mat and press tight each turn you make with the mat, this will make the rolls tight and things wont fall out or come apart. Good Luck and Enjoy!
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312 users found this review helpful
Photo by NYPD K9 COP

Sesame Pasta Chicken Salad

Reviewed: Mar. 28, 2003
liked the flavor of this and am a huge fan of cilantro, but this is deffinately a dish I would leave it out! The green onions with the sesame sauce is perfect. You're in better luck when using chunks of chicken, shredded makes the salad a little messy. You can eat this hot or cold its great! second review- this recipe gets better and better as you make it! I'm eating low carb so today I made this (still left the cilantro out) with low carb linguini (snapped them in half so they are short noodles) made the sauce with olive oil instead of vegetable oil, used splenda instead of regular sugar and added vegetables to the green onion like some bok choy, whole canned mushrooms, sugar snap peas, water chestnuts and julianned carrots. INCREDIBLE!! I love this stuff hot and cold. I usually bring a container to work and tend to eat it hot, but by the time its lunch and I'm ready to do that, its gone! great meal and great dish to bring to a party.
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137 users found this review helpful

Sesame Shrimp Stir-Fry

Reviewed: Oct. 9, 2006
Can I give this 10 stars?? Excellent dish! Couple changes I made.. I used fresh grated ginger instead of powdered and added some lemon zest to the shrimp. I used 8-12 shrimp per pound then partial way through I butterflied them in half. The larger shrimp the better you are, these things are as succulant as lobster tails!! A+++ recipe, great reviews from guests! Thanks for adding it :)
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124 users found this review helpful

Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce

Reviewed: Jul. 30, 2004
I can't tell you how many times I've made this recipe. Its amazingly easy and you'll get rave reviews from anyone who hasn't tried it yet. The best part of this recipe is you can change it to your liking, add mushrooms or if you don't like them, use another vegetable like broccoli or asparagus or even pea pods! I always add extra garlic just because I REALLY love garlic. The recipe calls for shrimp, but I've also used chicken for this and pasta possibilities are endless! Penne, cavatapi, fusilli, linguini, fettuccini.. I've even used chinese lomein noodles (for extra protein). Fresh cracked black pepper to top this is a must it truly brings out the flavor of everything. Go ahead, try this recipe and post your combination and thoughts! :)
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108 users found this review helpful
Photo by NYPD K9 COP

Shrimp Chowder

Reviewed: Feb. 16, 2003
delicious recipe, great for the cold weather! I used a half pound of large shrimp and cut them in half. I also added about 2T. parsley to the butter when i sauteed the onions and celery. Because I used about 3 c. diced potatoes, I needed more milk (about an extra 3/4 c.), but the cream cheese kept the mixture thick. One more addition I made was 1T. of old bay. Excellent flavor! Will make again! 1/3/10- I made this again today, a little more gourmet, but both equally as delish!! I made a shrimp stock with the shells (adding old bay), once the stock was finished, I removed the shells and cooked the shrimp then used the stock to cook the potatoes. I added some white wine (maybe a Tbsp) to the onion celery mixure while it was cooking, and added more half and half for more broth. I did add about a half cup of corn niblets for color and because,,, well chowders and corn marry so well!! OH I also added some lobster that was left from new years dinner :) If you haven't made this yet, you really should! Don't be nervous with the amount of cream cheese, it adds such a great, rich flavor! And if its too thick add more milk, half and half, evaporated milk, shrimp stock or whatever you're using for the liquid in your recipe... restaurant quality for sure!!
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103 users found this review helpful

Anna's Chocolate Chip Cookies

Reviewed: Aug. 15, 2002
My boyfriend LOVED these cookies. I use to make the Mrs. Fields recipe all the time and he thought the cookies were too dry. I made these yesterday and they are already gone!! thanks for the recipe easy to make and I'll be making these many more times in the future.
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96 users found this review helpful

Chicken Crunch

Reviewed: Aug. 13, 2003
this has been a family favorite for years!! My aunt was the first to make this for christmas, maybe 8 years ago and since no one had a name for it, it became Val's (my aunts name) chicken. I actually made this 2 days ago to bring as a dish to work and everyone loved it there as well! What I do to my dish is buy chicken breast on the bone, clean it, take off the skin, sprinkle sea salt on the breasts and let it sit for 10 minutes. While they are sitting, I boil water on the stove and cook the breasts for an hour. I also usually use 2 large breasts and double the soup and sour cream (2 cans cream of mushroom, 16 oz. container of sour cream). I cant say I've used ritz crackers before, I always use the blue bag of Pepperidge farm stuffing (2 cups) with 1/2 stick of melted butter. By doubling the soup and sour cream you can go up to 4 breasts if you dont like alot of sauce or stick to 2 large breasts if you want extra sauce (which is good to serve with a side of egg noodles). My other aunt who also makes this recipe uses 2 chicken breasts and 2 chicken thighs because she finds the chicken breast only is too dry.
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88 users found this review helpful
Photo by NYPD K9 COP

Pomegranitini

Reviewed: Dec. 11, 2005
Pomegranite Martinis are the best! Being a big martini drinker, I've perfected this down to 3 oz. Absolut Citron, 2 oz. Pomegranite juice and 1 oz. of Cointreau. Great drink! ps- add a few pomegranite seeds and a curl from a lemon peel for a nice presentation!
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67 users found this review helpful

Pear Bread I

Reviewed: Feb. 8, 2002
I've made this bread for years now and everytime I make it, I get another compliment on it and a request for the recipe. I make this exact from what your recipe says. Its good with a cup of tea in the morning.
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60 users found this review helpful

Garlicky Appetizer Shrimp Scampi

Reviewed: Feb. 8, 2002
I loved this recipe! perfect garlic taste. i did add some season salt and grilled them for a minute on the george forman grill.
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57 users found this review helpful

Puerto Rican Meat Patties

Reviewed: Jul. 28, 2002
good basic picadillo recipe. Use the goya yellow discs instead of egg rolls fold them in half, use fork to close them and fry! sooo good
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55 users found this review helpful

Chocolate Martini a la Laren

Reviewed: Feb. 6, 2005
I LOVE chocolate martinis!! want to make your chocolate martini more sinful? use 3 oz chocolate vodka (I use 3 olive chocolate vodka because its more of a dark chocolate than Van Gogh chocolate vodka, but theyre both good)!
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52 users found this review helpful

Cashew Avocado Chicken Salad

Reviewed: Jul. 30, 2004
delicious!!! I use a bacon ranch dressing instead of adding all the extra fat from slices of bacon. I think i've made this 3 times this week for lunch. First time I made it, I mixed it all at night and ate the next day, but the avocado will start to brown so the next time I made it, I mixed the chicken with the bacon ranch dressing, added dill and brought a container of cashews and a half avocado (add lime on it and it wont brown). When Im ready for lunch I add the cashews and avocado, mix and its perfect!! great meal. Lower in carbs, high in proteins
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46 users found this review helpful

Pecan Nut Crust

Reviewed: Apr. 12, 2005
good recipe! I used splenda instead of sugar to make it low carb. it was great for a pumpkin pie
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36 users found this review helpful

Cindy's Tasty Wings

Reviewed: Nov. 19, 2004
these were great! made them for an anniversary party they went quick! I didn't layer the ingredients, I put all ingredients in a bowl, let it marinate overnight, let wings come to room temp on the counter then baked 250 for 3 hours. WONDERFUL!
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33 users found this review helpful

Herbed Dumplings

Reviewed: Nov. 10, 2006
Not what I was expecting.. They did come out fluffy, but seemed a little too overseasoned. I'll cut back on herbs next time.
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31 users found this review helpful

Blue Cheese and Walnut Wafers

Reviewed: Jul. 2, 2007
If you're not a HUGE bleu cheese lover, you might just think these are ok, but they're a must for bleu cheese enthusiasts! The first log I made was per this recipe. They were good, but I tweeked it by adding 1/4 tsp garlic powder, let the log chill overnight, sliced them then gave each cracker a dash of hot sauce before baking. They were delish!! While serving them to friends, some topped it with a grilled shrimp, great combination!!
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27 users found this review helpful

Kabob Marinade

Reviewed: Oct. 17, 2003
excellent! the mustard really gives this a good taste!! i doubled the recipe and used about 6 cloves of garlic plus maybe 1/2 t. of garlic powder. Marinate your steaks overnight grill em 4-6 min on each side. perfect!!
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27 users found this review helpful

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