Comments for The Recipe Critic

Comment on Marry Me Chicken Pasta by Nikki Shaw

Nikki Shaw — Fri, 06 Mar 2026 17:45:58 +0000

This is an easy and quick recipe. It tastes delicious. My six year old grandson requests this every Friday night. I want to add chili flakes to it but he wouldn’t like it.

Comment on Korean Ground Beef and Rice Bowls by Gena

Gena — Fri, 06 Mar 2026 17:13:17 +0000

My husband and I love this dish! It was fast and easy to make. Note to self…the next time I make it I will double the sauce. Delish!

Comment on Cheddar Bay Biscuit Bread by Pam A

Pam A — Fri, 06 Mar 2026 15:02:04 +0000

So easy and so good. I made recipe just as is but for addition of parsley on top. It was a huge hit for all. Made tomato basil soup to go with it! I did make two loaves (one to give to son and family) and found the first one I that was mixed and in the loaf pan rose higher than the second. I believe the baking powder was reacting and I liked that result better as it was thicker. I’ll wait to turn on my oven until it is ready to in for my next loaf…There will be many in my future!

Comment on Cheddar Bay Biscuit Bread by Alyssa Rivers

Alyssa Rivers — Fri, 06 Mar 2026 14:42:53 +0000

In reply to Margo Stallard.

I wouldn’t make the batter in advance, but you can bake the bread up to 24 hours in advance and either reheat it in the oven at 350 degrees Fahrenheit for 10 minutes or so, or serve it at room temperature.

Comment on White Chicken Enchiladas by Alyssa Rivers

Alyssa Rivers — Fri, 06 Mar 2026 14:42:05 +0000

In reply to Teresa Hollenbach.

Yes, they can be frozen for up to 3 months in a freezer-safe baking dish. I recommend letting them thaw overnight in the refrigerator before baking them at 350 degrees Fahrenheit for 45-60 minutes, until the center is fully cooked and has reached 165 degrees Fahrenheit. Just be aware that the tortillas tend to end up a bit soggy rather than crisp after being frozen.

Comment on Tuscan Melting Cabbage by Alyssa Rivers

Alyssa Rivers — Fri, 06 Mar 2026 14:39:53 +0000

In reply to Juanita Cole.

Thanks for trying it! I’m so glad you liked it!

Comment on Marry Me Chicken Pasta by Alyssa Rivers

Alyssa Rivers — Fri, 06 Mar 2026 14:38:37 +0000

In reply to Joe.

Hi Joe, I’m sorry you didn’t understand the instructions. Yes you are supposed to make a roux, as outlined in the first step for the sauce.
“1. Sauté Garlic, Make Roux: Return to the same skillet, then add the butter. Once it is melted, sauté the garlic for 30 seconds until it’s fragrant. Then add in the flour and stir to make a paste.”
Not sure if you didn’t see all of the instructions, as they are all laid out very clearly. Scroll to the bottom of the post and you will see all of the ingredients and steps to complete this recipe successfully.

Comment on The BEST Easy Fried Rice by Kathy Harmon

Kathy Harmon — Fri, 06 Mar 2026 04:30:52 +0000

In reply to Elly Strawn. Interesting, came out perfectly for everyone else

Comment on Creamy Parmesan Garlic Mushroom Chicken by Sharlyn Harrall

Sharlyn Harrall — Fri, 06 Mar 2026 04:19:40 +0000

Looks so tender and juicy.

Comment on Marry Me Chicken Pasta by Joe

Joe — Fri, 06 Mar 2026 02:27:34 +0000

So you just through flour in and it thickens, or do you need to make a roux? I’m a beginner, I understand basics of cooking but when it’s not outlined correctly I cannot follow. I had a floury, watery sauce I couldn’t fix and it was honestly disappointing. I can make bread, sourdough, etc but when I can’t correctly follow a pasta sauce recipe it just seems embarrassing. If anyone has suggestions, please recommend.