Mallinda Recipe Reviews (Pg. 1) - Allrecipes.com (1072498)

Amazing Pork Chops in Cream Sauce

Reviewed: May 8, 2012

The sauce is absolutely delicious, with a rich mushroom flavor. I served this with noodles, and next time I will double the sauce. My husband is often noncommital about food, but he really enjoyed this. I'm looking forward to making it again soon.

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Confetti Barley Pilaf

Reviewed: Mar. 9, 2012

While this was reasonably good, I felt like it was missing something. It wasn't until it was too late to do anything about it that I realized a little wine with the broth would probably be the answer! I was generous with my vegetables, and I added some toasted almonds to the mixture and topped the dish with them to give some crunch. I would finely dice the carrots rather than shredding them to give them more texture. I love barley, and would like to tinker with this a little to make it better.

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Blueberry Cream Cheese Pound Cake I

Reviewed: Feb. 28, 2012

This is a nice cake if you don't feel like starting completely from scratch. It lacks the density of a pound cake, but isn't as light textured as an undoctored cake mix. It doesn't rise a whole lot, either, making it a fairly small cake. I took some reviewers suggestion and used a lemon cake mix, and I dusted it with powdered sugar when it was cool. I used nearly 2 cups of frozen blueberries that I dusted with flour while they were still frozen, hoping they wouldn't sink into a gooey mess at the bottom of the pan. They remained well dispersed in the batter. The cake required more time than stated in the recipe. Good cake.

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Penne Primavera

Reviewed: Feb. 27, 2012

I was afraid this was going to be bland, so I added some red pepper flakes and basil. It was pretty good, and a good way to get a lot of vegetables into a dish. Make sure to use plenty of parmesan cheese.

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Easy Cajun Jambalaya

Reviewed: Feb. 23, 2012

The jambalaya had a nice amount of spice, and generally I liked the taste, but even though I increased the amount of the meats, I still thought there was too much rice.

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Hamburger Soup III

Reviewed: Jan. 8, 2012

As most reviewers did, I made a few adjustments to this recipe to suit what I had on hand. I was short on pasta and added a small amount of ditalini and compensated for the shortage by adding a can of beans. Since many had said it needed more flavor, I added some Mrs. Dash seasoning and some Montreal Steak Seasoning. I also threw in the remains of a bag of frozen green beans. Overall it was a very satisfying soup.

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Fried Pork Chop

Reviewed: Jan. 2, 2012

I hardly ever fry pork chops, but for some reason I decided I wanted them for dinner. I was very pleased with this recipe. The meat was crisp on the outside and tender inside. I'd definitely make them again.

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Scalloped Potatoes and Onions

Reviewed: Jan. 2, 2012

I did not care for this at all. The sauce just stayed on top of the potatoes and onions, and it had an odd and unappealing flavor.

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Classic Peanut Butter Cookies

Reviewed: Dec. 19, 2011

I've been using this recipe for over 40 years, and my mother used it before me. I believe it originally came from a Betty Crocker cookbook. The only thing different in my recipe is that it calls for 1/2 c. butter and 1/2 c. shortening. They're a perfect basic peanut butter cookie. One Christmas I used a different recipe and it didn't go over well at all.

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Pretzel Turtles

Reviewed: Dec. 19, 2011

Easy and delicious--what more could you want? I used square pretzels (not as much chocolate comes through on the bottom), and toasted the pecans for 4 minutes to give them more flavor. I had pounds of pecans from a friend's tree, and this was one of the ways to use them.

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Best Chocolate Chip Cookies

Reviewed: Dec. 18, 2011

For the last few years I haven't been pleased with my chocolate chip cookies I make using the recipe on the back of the chocolate chip bag, although it's been the one I'd used for years, so I decided to try this. While not my dream chocolate chip cookie, it's certainly good, superior to what I'd been producing, and I will use this until I find a better one.

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Creamy Coconut Cake

Reviewed: Dec. 16, 2011

This is a very easy cake to make, and the outcome is excellent. I was reluctant to use the entire amount of the liquid on it since it was starting to puddle in the corners, and it was still nice and moist. I used only an 8 oz. container of Cool Whip because I wanted the dominant flavor to be coconut, not Cool Whip, and I thought that was plenty. Eight people loved it, and most had a second piece. I wouldn't hesitate to make this again.

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Quick and Easy Sauteed Spinach

Reviewed: Nov. 20, 2011

I didn't care for the very oily taste and texture of this dish. Perhaps sauteeing the spinach in butter would work better. I used garlic powder and a little bit of salt instead of garlic salt.

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Apple Mashed Potatoes

Reviewed: Nov. 20, 2011

I would never have made these if they hadn't gotten such rave reviews, and I wasn't disappointed. The apple, oinion, bacon and vinegar all mesh to create a lovely variation of mashed potatoes with great flavor. I'm making them for a Thanksgiving get together.

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Curried Coconut Chicken

Reviewed: Nov. 20, 2011

I had to make some changes to make this to my liking. I added a good bit more curry powder, and only put in 2 tbsp. of sugar. I don't think it even needs that much. I also think there is too much tomato sauce i it and would use less if I made it again. Initially it was pretty soupy, so I simmered it without a cover to thicken it, and it was fine after that.

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Make-Ahead Slow Cooker Beef Stew

Reviewed: Nov. 11, 2011

I made this as written except I substituted red wine for Marsala. It takes a lot of time to prepare! It requires more corn starch to thicken all the broth, and it needs more salt. While it was basically a good stew, I thought it was missing "something". Perhaps that "something" was the unique flavor of Marsala. Try it for a nice change from the ordinary beef stew.

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Pear and Blue Cheese Salad

Reviewed: Oct. 25, 2011

Since I didn't have walnut oil, I substituted toasted walnuts for the candied pecans. The salad was delicious, and the dressing sweet/tangy.

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Apple Butter Pork Loin

Reviewed: Oct. 24, 2011

I thought this was delicious, and actually it was better than I expected it to be. I halved it and used one pork tenderloin that I baked until it was 170 degrees. It was tender and delicious. Before I cut the pork I scraped the apple butter off it and combined it with the aple juice, added some corn starch and water, and boiled it in a saucepan. I poured some sauce over the meat, and also put some sauce on baked sweet potatoes.

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Carol's Arroz Con Pollo

Reviewed: Oct. 12, 2011

I'll sidestep the "is it authentic" debate since I've never eaten arroz con pollo before. I will say that I thought it was really good. As some suggested, I left the chicken in while the rice cooked. Some suggested adding peas near the end of the cooking time so I did, but I don't think they really added anything and I would probably leave them out if I made it again. Overall I thought it was a really tasty dish.

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Ginger Pear Crisp

Reviewed: Oct. 11, 2011

I've made this twice in the last five days. The first time was for a funeral at church, so I tripled the recipe, and the second time was for dessert for our Bible Study group. The first time I processed the ginger snaps finely and used almonds in the topping. I didn't think the top was crispy enough, so today I left some chunks in the ginger snaps and I used oatmeal instead of the almonds. I preferred that topping. Since there is a good bit of juice that accumulates in the bottom of the bowl of chopped pears, I drain off as much as possible, but both times I put some extra corn starch in the sauce to make sure it thickens enough. I found it baked up perfectly that way. I also added a little more ground ginger to the sauce to give it a little more kick. I thought this was delicious, as did everyone else who tried it. This may be my new favorite fall recipe.

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