merhope1011 Recipe Reviews (Pg. 1) - Allrecipes.com (10115540)

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Very Easy Mushroom Barley Soup

Reviewed: Oct. 25, 2009
Just great! SO very easy - it actually lives up to its name! We like ours a bit thicker than this has come out at the end of cooking, but I plan on cooking a little longer w/the lid off (we live in CO - it's all about evaporation!) to get it to thicken a bit. Otherwise, might toss a bit in a blender and add it back in to thicken it up that way. **MAKE SURE YOU ARE USING PEARLED BARLEY OR SOAK YOURS ACCORDING TO PACKAGE DIRECTIONS if it's not - barley that is not pearled will take forever to cook otherwise (it looks like this got left out of the ingredient info).
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119 users found this review helpful

Almost Stuffed Peppers

Reviewed: Sep. 26, 2007
This was fantastic! Since I saw the review that said it was lacking something, but they weren't sure what, I went ahead & added the salt that was called for in w/the meat. I used just a little more salt than was called for to make sure the meat had enough flavor on its own. When I removed the meat from the pan, I added in the green peppers, & cooked them alone for just a little while. Then I pulled them out, added in a little olive oil & put in the onions, cooking them till they were translucent along w/a minced clove of fresh garlic. Then I added back the peppers & added in the canned tomatoes. The tomatoes I used were already seasoned Italian style, but I still added in the Italian seasoning & pepper called for too. We don't buy instant rice, so I made our rice like we always do, separately (but while all the other ingredients were cooking), w/some salt added to the cooking water & added the rice into the pan right b4 we served it. I left the 2 cups of water out of the pan b/c of that; but we realized once the rice was in the pan that there wouldn't be much sauce since we didn't add that extra water, so we added 1/4 cup tomato juice and that did the trick. The entire thing is AWESOME by itself, but we topped it w/fresh shredded Parmigiano Reggiano cheese. I know the way we did it sort of defeats the 'one pan' recipe it's intended to be, but it was still very quick, & I'm sure it turns out great w/the instant rice too. Thanks for the great recipe!
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73 users found this review helpful

Beef and Mushroom Stuffed Peppers

Reviewed: Mar. 13, 2008
This is a great combination of ingredients and flavors! We are trying to cut back a little on the amount of red meat we eat, so I only used 1/2 a pound of ground beef, but I added in about a cup of cooked brown rice before adding the gravy to make up for what we were leaving out. I used an entire 8oz container of fresh unsliced mushrooms - I'm not sure if that would have been the same as using 1 cup, but because they shrink down while in the saute pan, it turned out to be just the right amount. I also used only about a half a cup of gravy to bring the beef mixture together, and I saved the rest for each person at the table to use on top of the meal. Thanks for the wonderful recipe!!
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22 users found this review helpful

Rosy Potato Soup

Reviewed: Oct. 5, 2008
We found this to be a great jumping off point for potato soup (it's our first time making potato soup from scratch). We used a leek instead of an onion, and we left out some of the paprika because we have a toddler, and I wasn't sure how spicy it would be with a whole tablespoon. We did end up adding quite a lot of salt to it as the other reviewer suggested as well, and topped it with grated cheddar cheese. Thank you for the recipe!
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18 users found this review helpful

Amazing Calavacita and Pork

Reviewed: Sep. 22, 2008
We followed the directions ALMOST to a T - my husband made the observation that depending on the size/depth of pan you're using, the amount of water you use "to cover" the ingredients could be VASTLY different. We halved all of the ingredients, so per another reviewer's suggestion, I used 1/2 a cup of water - it was too much, and never cooked off or absorbed all the way. I thought I was generous with the seasoning, as we do with most things we cook, but I still found it a little bland. We might make this again, and next time use tomato sauce as another reviewer suggested in addition to the base ingredients.
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17 users found this review helpful

Mashed Potatoes with Spinach Pesto

Reviewed: Sep. 24, 2007
This recipe's a great combination of flavors & veggies! Unfortunately, I got our spinach out of a bullk bin & wasn't spot-on w/the measurement of 10 oz. So, when I blended the spinach mixture, it came out really liquidy & less pesto-y. It's also possible the the potatoes I bought were smaller than what the author of the recipe used. Overall though, the taste is great, but my mashed potatoes came out more like a thick soup (we cooked out a lot of the liquid though, by keeping it on the heat a little longer). But it tastes good & I'll try it again next time w/more exact measurements & maybe less veggie stock, to start off with, at least. I would also suggest sauteeing the garlic for a better flavor before adding it to the spinach mixture.
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12 users found this review helpful

Apple Pan Chicken

Reviewed: Apr. 6, 2008
My 21 month old LOVED this dish (as did my husband and I). I have prepared similar dishes from this site - chicken with peaches, chicken with apricots, and they both went over well, so I thought I'd give this a try. Very easy to put together - and I think we'll be making it a LOT this fall when our apples are ready for picking. I would recommend seasoning the chicken with salt and pepper before cooking it - I have found that helps a lot of recipes (I think some writers think seasoning the meat is just a given and don't include it as a step, but as a novice cook - I can tell you it wasn't something I had ever thought of doing w/o instruction until I met my husband who always does it at the start of a recipe) Great dish for fall - although just as tasty served with sweet peas and mashed potatoes in the spring too!
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10 users found this review helpful

Honey Mustard BBQ Pork Chops

Reviewed: Feb. 15, 2009
This was quick and easy and tasty for supper. I would consider marinating for a day or longer next time though for just a bit more flavor. Thanks for the recipe!
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9 users found this review helpful

Sunshine Citrus Chicken

Reviewed: Mar. 10, 2008
If I could have given this 3.5 stars, I would have. It isn't the best recipe I've made from allrecipes.com, but it's also not the worst. I halved the recipe, since there's only the two of us and our 20 month old to feed. I added a little bit of fresh minced garlic in with the onions, and used Adobo in place of the salt and pepper. Because one of the reviewers wrote that the chicken they made had a bitter taste to it, I added the zest from the half the orange I juiced instead of adding the lime peel (which I'm guessing was what caused the bitterness). I might make this again - it did come out moist, and the flavor is fine, but the onions just get cooked translucent - they don't brown at all in the bottom of the dish while it's cooking. Maybe next time I'll try browning them separately and adding them to the dish once the chicken is cooked.
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9 users found this review helpful

Asparagus Quiche

Reviewed: Mar. 27, 2008
We loved this quiche! It is very easy to make, bakes quickly, and tastes wonderful. We had some extra shredded Monterey Jack, so I used that instead of the Swiss, and it tasted great. Thanks for the recipe!
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8 users found this review helpful

Morgan's Breakfast Polenta

Reviewed: Oct. 11, 2008
I was really hoping to love this, as we're always looking for new things to add to our breakfast choices, but it just wasn't quite what we were looking for. Maybe I've just grown up with WAY too sugar in my oatmeal (this seriously could be the case) but I would have liked this cereal to be much sweeter than it was, even with extra sugar added and the jam on top! We might try it one more time with quite a lot more sugar... which is terrible to say! - but I'm not sure. If you don't like things that are super sweet, this might be right up your alley though.
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7 users found this review helpful

All Day Apple Butter

Reviewed: May 6, 2011
A GREAT and EASY way to use up some of the bumper crop of apples we got from our tree this year! I canned it in the very small jam jars and used it in baskets with fresh apples and home-made baked goods for holiday presents. Everyone loved it!
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6 users found this review helpful

Sweet Potato and Prune Casserole

Reviewed: Nov. 29, 2008
This was rich, but great! we halved the recipe, and needed to make our own 'stewed prunes' (dried prunes from the bulk section cooked in a little water on the stove until they fell apart) because we couldn't find organic stewed prunes at the store. My two year old LOVED this, which I was thankful for, because it can be tricky to find ways to keep different kinds of fruits and veggies in his diet. A really good flavor combo I would not have thought of normally.
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6 users found this review helpful

Freezer Vegetable Soup

Reviewed: May 17, 2011
Very yummy! I cooked the onion, celery and carrot in a bit of olive oil until the onion was translucent before adding anything else. I did leave the sugar out; I just personally don't care for sweeter soups. I also cut back quite a bit on the pepper because we have a four year old who doesn't care very much for spiciness. I try to chop all my veggies into the same bite-sized pieces - including the potato that you add afterwards. For those who might not know (I sure didn't!) a quart of chopped fresh tomatoes is about 6 Roma-sized tomatoes. We used 1/2 a medium-large sized onion (1c), about 2 carrots (1c), and the celery I had prechopped/frozen b/c if I try to keep fresh on hand it just goes to waste in our house. Thanks for a dairy-free soup that tastes great - kind of a tricky thing to come by!
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5 users found this review helpful

Baked Bar-be-Que Chicken

Reviewed: May 6, 2011
We use boneless skinless chicken in this recipe and I love that it uses what you'd probably have on hand anyway and is SO simple to make. Keeps the chicken moist even here in Colorado!
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5 users found this review helpful

Blueberry Zucchini Bread

Reviewed: Feb. 22, 2010
EXCELLENT! Didn't make any changes (except for using frozen blueberries b/c it's hard to come by fresh organic blueberries in February in CO) and it came out great. May try substituting some applesauce for some of the veggie oil next time to cut back on the fat - but I've tried it before in other recipes with less than tasty results, so we'll have to see. :)
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5 users found this review helpful

Coffee Cream Cheese Spread

Reviewed: Dec. 5, 2009
Just a great simple spread for quick breads. Added just a sprinkling or two of cinnamon and served with zucchini bread. Yummy!! Thanks for the recipe!
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5 users found this review helpful

Pina Colada Pork Chops

Reviewed: Sep. 4, 2008
I made this for supper tonight because I realized that we are WAY overstocked on canned coconut milk... We couldn't taste the lime juice on the pork chops once they were cooked, which was a bummer. After reading the other reviews, I decided to add a cornstarch-water mixture to our coconut milk as it was heating to thicken it up, and also added some brown sugar to sweeten it, and another reviewer said, that did enhance the coconut flavor. I don't know that we'll make this again, but I appreciate the idea of making the coconut sauce - I could certainly do it easily enough and could use it for dipping chicken tenders in, or even use it for a dessert/breakfast recipe.
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5 users found this review helpful

Oven Meatball Stew

Reviewed: Apr. 29, 2010
This is a great recipe! It almost reminds me of Hedgehogs but with more flavor (and veggies LOL). I did make just a couple of changes: I substituted dried onion just b/c that's what I always use when adding onion to ground beef, I added in one teaspoon of garlic powder to the meatball mix, I substituted just a slight sprinkling of black pepper for the chili pepper (three year old doesn't care for spicy things), and ended up leaving out the onions simply because I couldn't fit them without tearing my meatballs apart! I actually made about two dozen or so small meatballs like I do with hedgehogs (using a smaller sized cookie dough scoop) instead of 12 larger ones. I ended up having to add another tablespoon or so of olive oil to the pan, as the first couple went away as I browned the meatballs. I also had to add another tablespoon of olive oil to my flour later, as there wasn't enough left to make a roux. Added in about two tablespoons of red wine vinegar and liberal shakings of garlic salt to the tomato juice mixture. Also salted and peppered my veggies before mixing them into the pot. A great dish for after a long and busy day and wonderful to freeze! Thanks so much for sharing!!
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4 users found this review helpful

Cathy's Banana Bread

Reviewed: Sep. 10, 2008
This is the only banana bread recipe we use anymore! If you are looking for a quick bread that will be on the drier side this will not be for you - but if you are looking for a wonderfully moist banana bread recipe - you're going to LOVE this one! Cathy - thanks a million!
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4 users found this review helpful

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