HARRYMARTINII Recipe Reviews (Pg. 1) - Allrecipes.com (18314945)

Chicken Broccoli Supper

Reviewed: Apr. 11, 2008

I made this twice in the past 10 days -- it is so good, easy, and with readily available items from the fridge and pantry. I did add a half-cup of diced onion and a quarter cup of diced red bell pepper, both of which added some good flavor and also color. Kudos on this recipe!

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4 users found this review helpful

Ham and Bean Soup

Reviewed: Nov. 28, 2007

Great soup -- especially because I created and submitted this recipe 2+ years ago and it was never published on allrecipes. But I see that it's on now from the "test kitchen" with the addition of the chili powder. Oh well, still plan on making it tonight, though.

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3 users found this review helpful

Quick Creamy Potato Soup

Reviewed: Feb. 26, 2007

Fantastic! Much quicker than my normal recipe. My hints: To ensure it's not too thin, cover the potatoes with just *barely* enough water. I used powdered chicken broth instead of just water -- added a lot. A stalk or two of celery is a great addition. For more depth of flavor, add a dash of worchestershire sauce. Oh, and if you use red or yukon potatoes, you don't need to peel them!

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76 users found this review helpful

Beef Burgundy III

Reviewed: Sep. 4, 2006

Excellent! Made for guests -- easy for dinner party. I followed other suggestions and doubled the soup and wine. Perfect. I also added some thyme and served over egg noodles with chopped parsley as a garnish. Great flavor and easy. Would transfer easily to a slow cooker recipe. By the way, it will look very thick when you first mix it all t ogether. Do not worry, the sauce will thin as it simmers. No need to add additional liquid with 2 cans of soup and a cup of wine. Oh, I also added a tsp of minced garlic to the oil in which the meat was seared, as others suggested. This one is a defnite keeper.

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14 users found this review helpful

Make Ahead Breakfast Casserole

Reviewed: Aug. 1, 2006

Kudos! I got rave reviews when I made this for a broker open house. Only change was I used fresh sliced mushrooms. I did an extra 2 eggs because mine were small and the pan was a tad larger than called for. Smelled wonderful cooking. Agents said that it had a great flavor and one who used to run a B&B said it was better than hers and not as heavy tasting. Great as a leftover, too. Make this and you will not be sorry!!

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40 users found this review helpful

Authentic Enchiladas Verdes

Reviewed: May 25, 2006

Very easy and simple recipe to follow. We just heat our tortillas over open flame and skipped the oil. Beware: Even my Mexican partner thought the sauce a tad too hot. I might lower to 4 chiles next time (and we like things with a kick!). Great presentation on the plate with the enchiladas, extra sauce spooned over, and topped with a smattering of the cheese, onion and cilantro. *Very* authetic looking and tasting. This is a keeper.

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7 users found this review helpful

Cream of Tomato Soup with Pesto

Reviewed: Mar. 28, 2006

Excellent! Used Caldo de Pollo dried to make the chicken stock, and had accidently bought cans of pureed tomato so didn't even need to use the blender at all. Wonderful flavor and *so* fast. Yum-O!

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12 users found this review helpful

Mama's Macaroni Salad

Reviewed: Mar. 19, 2006

Not a single thing changed, and it was fantastic! I had never made Macaroni Salad before but found myself with a half a package cooked after making Mac n Cheese the night before. This turned out wonderful, with a nice kick to it. No weird ingredients -- all staples. Every time I had tasted Mac Salad before, it had no appeal because it was so bland -- this I (and my co-workers) loved. My partner does not care for mustard, so it wasn't a fave of his, but he was the *only* one to say so. *Everyone* else -- about 5 people -- loved it! This is the recipe you've been looking for. It will be in my cookbook for years!

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20 users found this review helpful

Donna's Lasagna

Reviewed: Feb. 26, 2006

Great recipe -- gets lots of compliments. OK, I cheated and just used spaghetti sauce, but it's still great. Not over-tomatoey, like a lot lasagna. I cut recipe in half, and still need 9 lasagna noodles -- just trim them for an 7X7 square baking dish. Oh, and used ricotta too instead of cottage cheese. This is *the* keeper of lasgana recipes.

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22 users found this review helpful

Sage Pork Chops

Reviewed: Nov. 19, 2005

Truly the most moist pork chops I've ever made! Easy, too! Like others, I omitted the salt from the rub. I also took a reader's advice, and made gravy by combining 3 Tbs of corn starch, and 3 Tbs of water. Mix and then pour in saucepan after you remove the chops. Raise heat to high, and gravy in 2 mins. Definitely a repeat recipe!

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5 users found this review helpful

Feta and Bacon Pasta Sauce

Reviewed: Nov. 12, 2005

*Wonderful* flavor and easy to make. I did use green onions instead of leeks ('cause that's what I had). It's a thick sauce, so I would serve over penne pasta ... got reviews of "It's a keeper" from my partner and my sales manager.

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4 users found this review helpful

Reuben Sandwich I

Reviewed: Aug. 14, 2005

Wonderful sandwich -- and perfect for hot weather and when needing something fast. Onoly change I made was use turkey pastami due to its better pricing. This is a keeper.

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2 users found this review helpful

Chicken Florentine Casserole

Reviewed: Jul. 26, 2005

Fantastic and very easy to prepare. Perfect company dish! Like most, I nixed the bacon. I didn't seem to need all the mozarella -- just about half. Just use your eye to judge. I also used fresh spinach leaves because I had them from a salad two days before, but frozen etc would have made no difference. Make this recipe! Would also be great with the chicken just cut up, and serve it and the sauce over pasta. This is a definite keeper!

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1 user found this review helpful

Ground Beef Mexican Style

Reviewed: Jul. 21, 2005

Excellent flavor and recipe. I did not use as much water so that it would be less soupy. I also added sliced black olive -- a nice addition. Instead of noodles (which I did once), I prefer to serve on tostada shells.

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1 user found this review helpful

Inside-Out Manicotti

Reviewed: Jul. 17, 2005

Excellent recipe -- wonderful manicotti flavor. I used penne pasta -- no problem, and skipped the nutmeg. I did bake 45 mins as others suggested. Finally: Two great tips ... Skip Step 2 and just use jar, chunky spaghetti sauce. Makes it much faster. I was a little short on ricotta, so I just added sour cream to make the amount called for. This was a great recipe for when I needed to do a big grocery shop the next day.

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18 users found this review helpful

Best Ever Split Pea

Reviewed: Apr. 28, 2005

Excellent! To speed it up, I start cooking the peas, while chopping the other ingredients. Cook time is onoy about an hour or so till correct consistency. I also add cut up ham steak. This gets rave reviews from pals at work.

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2 users found this review helpful

Chicken Milano

Reviewed: Apr. 24, 2005

Excellent recipe -- great for dinner guests. I did double all sauce ingredients, as others mentioned, as well as used bow tie pasta, and cut up, stir fried and then added cooked chicken to sauce. One thing not mentioned -- this reheats wonderfully. Before the dinner party, I made sauce in advance and refrigerated for a couple hours. I aalso pre-cooked the pasta and re-heated in microwave. All still tasted so fresh and no mess in the kitchen when guests were here. Oh, and did used about 11/2 tsp of dried basil -- I had no fresh on hand. Excellent dish - will surely make again!

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0 users found this review helpful

Comforting Cube Steaks

Reviewed: Mar. 9, 2005

Excellent recipe and the gravy was great. I have to admit my partner gave me a weird look when I popped the can of Sprite. :-) Following other advice, I used only about 8 oz of Lemon-Lime. Gravy came out great. I also covered the whole time it was cooking. This is definitely a keeper recipe. Just added mashed potatoes and frozen green beans, and dinner was done.

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1 user found this review helpful

Slow Cooker London Broil

Reviewed: Mar. 4, 2005

The "gravy" was indeed very good, but my London Broil came out on the stringy side. It was still appreciated by my partner for dinner. And I concur -- gravy was great over mashed potatoes.

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0 users found this review helpful