Megan Recipe Reviews (Pg. 1) - Allrecipes.com (1011700)

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Sweet Potato Casserole II

Reviewed: Nov. 28, 2008
This is the BEST way to make sweet potatoes!! Goodbye marshmallows, HELLO pecans!! I've been making this recipe for a few years, but at Thanksgiving yesterday everyone went back for second and third helping of this. I normally follow the recipe exactly, but yesterday, for my dad who follows a special diet, I tweaked it so he could eat it. I put NO butter in with the sweet potatoes, used egg beaters, skim milk, and I used smart balance butter with the pecan mixture, and I have to say that it still tasted great!!!
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2 users found this review helpful

Pumpkin Pecan Cheesecake

Reviewed: Nov. 28, 2008
I made this for Thanksgiving, and it was the "most eaten" dessert there. People just loved this! My husband, who hates cheesecake, thought it was so good. I have to say, after you make the pumpkin butter, this is a super simple recipe with a very short list of ingredients! Just beware: the pumpkin butter recipe that is listed is just perfect when adding to this recipe, but it (in my opinion) is just too strong by itself.
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4 users found this review helpful

Pumpkin Butter

Reviewed: Nov. 28, 2008
I made the pumpkin butter to put into the "Pumpkin pecan cheesecake" recipe that this author also listed. If you are making the pumpkin butter for the cheesecake recipe, it is great - don't change a thing!!! But I found that this pumpkin butter just by itself is WAY too strong - much too sweet, and the spices are overwhelming. My husband came home from work while I was making this and he said the spices were so strong it made his eyes water! Just a warning - add sugar and spices a little at a time until it suits your taste.
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10 users found this review helpful

Mexican Rice II

Reviewed: Apr. 2, 2008
GREAT MEXICAN RICE!!!! I have tried so many horrible recipes and now I have finally tried the one I will stick with! My only suggestion would be to add the garlic salt and cumin to the rice right before it is browned because otherwise it gets kinda burnt tasting. Also one of my favorite local mexican restaurants adds corn, carrots and peas to theirs and I really like that so I will be throwing those into this recipe as well. Thank you so much for the fabulous recipe! Also this goes great with the South Texas Carne Guisada recipe posted on this site - super yummy!
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2 users found this review helpful

South Texas Carne Guisada

Reviewed: Apr. 2, 2008
I've been looking for a recipe like this for a long time! The beef was tender and flavorful! It is flexible as well - for use in tacos, enchiladas and burritos! I didn't quite have all the ingredients on hand - like fresh tomatoes - so I used stewed tomatoes instead. I also thought the recipe needed more liquid so I added extra water to it and I covered it with a lid and let it simmer until all the other stuff I was making was ready. Thank you so much for sharing this terrific recipe! (P.S. it goes great with the Mexican Rice II recipe on this site)
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4 users found this review helpful

Penne with Garlicky Broccolini

Reviewed: Feb. 20, 2008
I was a bit disappointed. The recipe looked so yummy - and my family loves broccoli, pasta, bacon, garlic and parmesean. I just have to say, like many others, this recipe ends up quite dry. I have to admit I used whole wheat pasta, but I even added some EVOO and it still was very dry. The flavors were good but overall it just didn't hit the spot like I had hoped. I might try it one more time with some grape tomatoes like other posters have suggested. Thanks.
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Chicken Julienne

Reviewed: Feb. 20, 2008
I have to say I was disappointed with this recipe. The plus side was that the chicken was very tender, I'll give it that. What I was picturing when I looked at the ingredients was chicken with an alfredo-y sauce on it, but I have to say it tasted very bland. I would say the dish certainly is not worth all the fat in it. I would rather make alfredo by itself which is much tastier. If I did make this again I would definitely add garlic powder, and probably some other spices with it. The recipe is a good starter but it isn't very tasty at the moment. Sorry to be a downer!
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27 users found this review helpful

Clone of a Cinnabon

Reviewed: Jan. 14, 2006
I have made these time and time again. They are easy because the bread machine does most of the work. They are delicious! Sometimes I add nuts to the filling, and the easiest way to cut them is by using dental floss!
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5 users found this review helpful

Debdoozie's Blue Ribbon Chili

Reviewed: Jan. 11, 2001
This chili is a pretty good, simple chili. I like that it can be thrown together pretty quickly, and that it is versatile. Sometimes I will put in a can or two of stewed tomatoes instead of salsa, or I will use black beans or whatever kind I have on hand. We like to use this recipe to make "frito burritos". We will make the chili as directed and then put it in a flour tortilla with some cheese and fritos. Not the best chili I ever had, but definitely decent for the amount of time it takes to prepare.
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16 users found this review helpful

 
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