barbaramarucco Recipe Reviews (Pg. 1) - Allrecipes.com (1994444)

Ramen Coleslaw

Reviewed: Mar. 2, 2011

Great recipe - I will make this again and again.

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2 users found this review helpful

Jenn's Out Of This World Spaghetti and Meatballs

Reviewed: Mar. 21, 2010

1/2 cup of sugar is too much. even my 6 year old didn't like it. the meatballs were good but the sauce needs work.

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Chicken Thigh Fricassee with Mushrooms and Rosemary

Reviewed: Feb. 4, 2010

Great recipe! Used Kalamata olives instead of Nicoise, mushroom caps instead of sliced mushrooms for a more chunky look, and added 1/2 cup of flour to thicken the gravy while it was simmering. Served over mashed potatoes with a dollup of sour cream (or creme fraishe).

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2 users found this review helpful

Texas Caviar I

Reviewed: Jan. 16, 2010

Great recipe! I served this on a platter in Tosititos 'Scoop' chips on New Year's Day, along w/champagne and a plate of water crackers, cream cheese & caviar. It was great! I then some more for a friend who had just moved into her new house (last weekend), and I also plan to serve it tomorrow at a book club (eve of MLK Jr. holiday) - all for good luck. My friends & I should hopefully have lots of prosperity this year.....

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4 users found this review helpful

Baked Pork Chops I

Reviewed: Oct. 29, 2009

This is a great recipe! By far, the best recipe for pork on this site. I made it exactly as directed, except I used 2t garlic salt instead of garlic powder and salt. I served it w/applesauce and red & green bell peppers (fresh) with perogies (frozen) sauted in butter

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Sarah's Applesauce

Reviewed: Jun. 12, 2009

Great - even w/o the cinnomon. Served it w/Costco pork chops wrapped in bacon and boxed potatoes au gratin. The applesauce was the hardest part of the meal! Thanks, Sarah :-)

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Asparagus Cashew Rice Pilaf

Reviewed: May 23, 2009

Great and easy! To save time, I cooked the asparagus first, then set it aside and used the same pot for the rice. Also used pasta nests instead of spaghetti (b/c that's all I had). Turned out DE-LISH.

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Sky High Yorkshire Pudding

Reviewed: Apr. 5, 2009

First of all, the puddings completely stuck to the muffin pan - I literally had to pry them out with a spoon. Also, the taste was mediocre at best - recommend using butter instead of vege oil.

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Slow Cooker Chicken Cacciatore

Reviewed: Jan. 3, 2009

i liked this recipe much better than the top-rated chicken cacciatore recipe! here are a few simple changes that i made: - use 2 pkgs of b/s thighs instead of b/s breasts - add a can of diced tomatoes for extra juice - add a can of whole black olives at the very end - serve w/a sprinkling of crushed red pepper and/or tabasco sauce

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Chutney with Mint

Reviewed: Mar. 24, 2008

Great recipe - it's the second time I made it. Last night, I served it for Easter dinner with Holiday Leg of Lamb (from this site) and everyone loved it. I added a little extra cayenne pepper to give it an extra kick and I made it a day ahead of time.

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5 users found this review helpful

Holiday Leg of Lamb

Reviewed: Mar. 24, 2008

Great recipe! I served it yesterday for Easter dinner with Chutney With Mint (from this site). I did all the prep work on Saturday and let it marinate in a zip lock bag overnight - that way, I just stuck it in the oven on Sunday and served. Also, I didn't have seasoned salt and so I used kosher salt instead - it was great!

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13 users found this review helpful

Guinness® Corned Beef

Reviewed: Mar. 18, 2008

This was pretty good - a little tough, even though I used 'flat cut' corned beef instead of 'pointed cut', as another reviewer suggested. The taste was great and, like another reviewer, I served it with Irresistable Irsih Soda Bread and Fabulous Fried Cabbage. Happy St. Patty's Day!

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Mom's Chicken Cacciatore

Reviewed: Mar. 10, 2008

Based on reviews, I skipped the flour the first time I made this and added extra tomotoes - that came out WAY TOO SOUPY! This time, I made it exactly as instructed and it turned out fine. In fact, next time, I may even add tomoto paste! PS: Both times, I added a can of drained black olives b/c that's how my mom-in-law makes her chicken cacciatore - the kids love it!

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1 user found this review helpful

Overnight Cinnamon Rolls I

Reviewed: Dec. 28, 2007

These are great -- I made them the day before and then served them Christmas morning. I, too, have never worked w/yeast before, but they still were a success. I was very worried b/c the dough never really did rise, and I'm certain I didn't knead the dough correctly or roll it out flat enough. However, it all worked itself out in the oven - so I'll be making these every Christmas. Thanks for sharing the recipe and creating a Christmas memory for me & my two young children!

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Chicken or Turkey Tetrazzini

Reviewed: Dec. 28, 2007

Great recipe - I make it every year w/Thanksgiving or Xmas leftovers, only I always make these adjustments: (1) I use an entire onion (2) I use an entire bell pepper (or sometimes two) -- half w/in the casserole, half sprinkled on top, at the end (3) I add a package of sliced mushrooms and (4) I replace American cheese with a pkg of shredded sharp cheddar (seems healthier this way)

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Italian Spaghetti Sauce with Meatballs

Reviewed: Oct. 6, 2007

The sauce was a little runny and a little clumpy (b/c of the whole tomatoes). So, I let some fluid simmer off before adding the paste and other ingredients and I mashed the whole tomatoes w/a fork in the sauce pan. With those changes, it's definitely FIVE stars.

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2 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Jan. 27, 2007

Good, tasty, and heart healthy. Thanks for a great recipe!

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Applesauce

Reviewed: Jan. 27, 2007

I served this w/ 'Minnesota Pork Chops'. I blended all the apples. It was really good - so good, I think people thought it was jarred! Next time, I'll leave some of the apples whole (as suggested).

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Minnesota Pork Chops

Reviewed: Jan. 27, 2007

This was a good recipe. However, presentation was not so great. Also, it turned out pretty runny - maybe b/c I used fresh mushrooms instead of canned? But, it did taste good. I served it w/homemade applesauce.

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2 users found this review helpful

Chestnut Soup

Reviewed: Dec. 27, 2006

I agree, peeling the chestnuts is a HUGE pain, but I only make this once a year (on Christmas), and the roasting/peeling/puree-ing can be done well in advance (then, you only need to add the cream on the day that it's served). For presentation, I recommend reserving a few roasted unpeeled chestnuts (one for each bowl). Just ladle the soup, place the roasted/unpeeled chestnuts in the center of the soup bowl, and sprinkle the parsley around the chestnut. My guests loved the novelty of peeling/eating roasted chestnuts on Christmas day (and it was 6 less chestnuts that I had to peel myself!).

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4 users found this review helpful