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

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Blackberry Muffins

Reviewed: May 8, 2015
I was looking for a tried-and-true breakfast recipe that called for blackberries and chose this one. Sure, I could have just used blackberries in place of blueberries in the blueberry muffin recipe I already have, but I wanted some variation! These were super yummy and this recipe is going into our rotation. I did take the oats down to half a cup per one of the reviews ... I didn't want to take the chance of using a whole cup and having a dozen too-dry muffins as some other reviewers complained about.
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Burrito Pie

Reviewed: May 1, 2010
SUPER YUMMY! My husband is allergic to beans, legumes, & soy so at 1st glance this recipe would either not work for us as a family or would be kinda boring if we just omitted the beans. B/c of his allergy, we eat some sort of meat w/almost every evening meal. Needless to say, it gets pricey. I wanted to start adding beans into my son's diet more & try to save a little $ so I started out w/this recipe. I 1/2-ed all the 'filling' ingredients (subbed salsa for taco sauce; couldn't find organic taco sauce anywhere!), left out the beans & cooked that in one pot. In another pot, I made homemade refried pintos (beans, salt, water) (SO much cheaper & IMHO SO much yummier!) & added the other 1/2 of the 'filling' ingredients to it (saute onion 1st) (& using only 1/4 of the jar of salsa b/c my son & I don't really care for super spicy things) & left out the peppers & olives too. As I was getting the beans ready, I felt bad for my husband - they were so yummy & creamy & his filling was so... ground beef-looking. LOL So, I added about a cup of sour cream, thinking it would thicken it up. WRONG! It was SO watery! So I removed some of the watery-ness & mixed it w/corn starch, stirred it back in, cooked it up again, & voila - creamy. I used two square glass baking dishes w/the meat filling in one & the bean filling in the other. I used 6 tortillas total (2 layers for each dish) & just tore them into pieces to cover the filling/cheese. If you are vegetarian or allergic to beans HTH!!
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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

Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Apr. 25, 2010
Seriously yummy! Halved the amount of chicken the recipe calls for since it's just the two of us and a three year old. We used about a half pound of mushrooms, which was quite a lot for the amount of chicken, but since we love mushrooms that was okay. :D We also made the whole amount of sauce the recipe calls for and only had a little left over that we'll just use w/other chicken leftovers from another night. Omitted the butter; try not to add fat where we don't think it's needed. Did take out a bit of the sauce, added some cornstarch to it, then added it back to the rest of the sauce to thicken it a little. Served w/baked potatoes and broccoli - great meal! Thanks for the recipe!!
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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

Apple Squares

Reviewed: Oct. 24, 2009
SO yummy! A great way to use up extra apples from apple-picking. Had to add couple tablespoons of apple juice to be able to mix the flour into the sugar/egg mix, and it is a bit tricky getting the bake time right (all those reviewers said DO NOT OVERBAKE! so I was a little scared, esp living in a high altitude area) - I would say go with 30 minutes. Thanks for the recipe!
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Easy Enchilada Casserole

Reviewed: Oct. 7, 2009
Love it! This has taken the place of the one I used to make that called for mushroom soup in the sauce and cream cheese mixed with the chicken (BH&G red and white checkered cookbook). I had no salsa, and a three year old who doesn't care for it, so I drained out a can of diced tomatoes and used that instead and it was still really yummy (I halved the recipe the time I did that). Great recipes are forgiving recipes in my opinion, and this one is just great!!
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Mom's Zucchini Bread

Reviewed: Sep. 26, 2009
We have made this several times and the bread made sticking straight to the recipe is wonderful - but the last two times I switched it up a bit. I followed MommyFromSeattle's tweaks except that I did 2 1/2c all purpose flour and 1/2c whole wheat flour, I used only 1c white sugar and 3/4c brown sugar, added 1/2c mini chocolate chips, and ended up pouring the batter into a rectangular cake pan. I am able to cut the baking time down to 45 minutes or so this way and then I cut the bread into cubes not only for breakfast but for snacks too.
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Amazing Greek Pasta

Reviewed: Jul. 21, 2009
We really like this and have made it a few times. A nice twist on plain old pasta sauce. We usually cube a chicken breast (raw) and we toss it in with the sauce to cook. Thanks!
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Simple Lemon Herb Chicken

Reviewed: Jul. 20, 2009
Oh my gosh - this is one of our favorite chicken recipes! I pound out the chicken breast so that it's thinner and even so it cooks more quickly (we're ALWAYS in a hurry!). I use bottled lemon juice just because I never remember to grab fresh lemons at the store, and the juice keeps for quite a long time in the fridge. I just drizzle it over the top and let it set while I do some risotto and steam veggies. Then I flip it and drizzle it on the other side, and sprinkle it with salt and pepper and oregano on that side before it goes into the pan. Then that side goes down in the pan, sprinkle the other side the same way, and put the lid on - this helps keep the chicken really moist. Thanks for the great recipe!!
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Zippy Potato Soup

Reviewed: Jul. 20, 2009
Great soup! My husband and son love potato soup and this fit the bill. Easy to make! Thanks!!
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Depression Era Corn Chowder

Reviewed: Jul. 20, 2009
This was great. My three year old loved it and we had it for lunch a few times before it was all gone. Like any soup, we kind of messed with it a bit, like adding in some diced carrot and seasoning it to our taste, but it was really nice and easy to have on a rainy day.
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Marinated Grilled Shrimp

Reviewed: Jul. 20, 2009
Awesome flavor, and so simple to do. Thanks for the great recipe!!!
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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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Yummy Sweet Potato Casserole

Reviewed: Nov. 29, 2008
This is AWESOME and I think we'll use it every year from here on out! We followed the original directions for the most part, but did take some advice from other reviewers. We used 6 fairly large yams, and baked them at 350 for about 3 hours, then removed the skins and mashed them up. We used only 2 T butter, and I honestly think you could get away without using any at all. We did increase the vanilla to 1 t and also added 1 t cinnamon, 1/4 t cloves, and 1/4 t nutmeg. We had to use marshmallows on top because we have nut allergies in our family :( but I was able to have the potato part all baked up and ready to go the day before - just added marshmallows and heated it through right before serving. Great recipe!!
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Libby's® Famous Pumpkin Pie

Reviewed: Nov. 29, 2008
So glad to find this recipe on here! It's the same one that is on the back of the Libby's can, but we recently started to buy organic canned pumpkin, and didn't have the Libby's can to refer to this year! This is the only recipe I use - I tried one other one once and it didn't turn out as creamy or dense as this one. Highly recommended!
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Hedgehogs

Reviewed: Oct. 25, 2008
This was great! We did use some left over already cooked rice (1 cup, per another reviewer's suggestion) and only 1 pound of ground beef because we were only feeding three. Also, as with just about any other recipe we use, we seasoned the meat to our liking (added some dried onion too), and we also added some Italian seasoning and pepper to the soup. We only had a can of cream of tomato on hand that was ready to serve, not condensed, and it made for a great sauce - I do wonder if 1/2 condensed soup and 1/2 water might be too watery... We also browned the hedgehogs in a little olive oil in a pan before putting them in the sauce to simmer. Anyways - we served it with mashed potatoes and peas like others suggestions, and it made for a great comforting meal on a cold fall night. THANK YOU!!
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Best Ever Split Pea

Reviewed: Oct. 12, 2008
WONDERFUL! I am so glad that I found a great tasting split pea soup recipe!! We just made a huge pot of it and will be freezing some and canning the rest. The only changes: all green peas instead of half yellow (the green peas were cheapest), 3 t of salt and 1/4 t black pepper. We also used chicken stock from a chicken I stewed last night, so it wasn't fat free, but I do skim the fat off the top before I use it, so it's fairly lean. Didn't have to puree it to get it to be creamy - we left it on the stove long enough that almost all the peas cooked down well. Thank you - my two year old LOVED it for lunch, and what a money saver - around $4 for at least 16 servings in my opinion (it's so thick, we eat about two ladle fulls a piece and are full) - it's way cheaper than buying it canned, especially if you buy all organic like we do!
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Easy Shepherd's Pie with Garlic Romano Potatoes

Reviewed: Sep. 29, 2008
This was great! Really very easy and tasty. We halved the recipe, and used a 16 oz bag of frozen California mix veggies (defrosted in the microwave and left/pressed to drain) that we diced in place of the canned veggies. I didn't care for the rosemary, but I never do :) so I'll substitute another herb for that next time. Also used Parmesan instead of Romano because we always have a hunk in the house. We added a few large spoonfuls of baked winter squash to the potatoes, per another reviewer's suggestion, and you couldn't even taste it - but it added vitamins for sure! Left out the butter in the potatoes, but we may have added just a little more Parmesan in its place... :) Thanks for the recipe - it's a keeper!
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Texas Ranch Chicken

Reviewed: Sep. 27, 2008
Great recipe! For some reason, I never would have thought to bake with ranch dressing! We used cheddar instead of mozzarella, just because I thought it went better with the ranch. Sprinkled the chicken with garlic salt before adding dressing to it. I would suggest baking your chicken for about 30 minutes, and adding the cheese at the last 5 minutes, otherwise it melts too much. Thanks!
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