ManassasMa Recipe Reviews (Pg. 1) - Allrecipes.com (10181522)

cook's profile

ManassasMa

Reviews

Photos

Menus

 
View All Reviews Learn more

Chicken Orzo Salad

Reviewed: May 7, 2010
I think this would be just wonderful as written but since I use "real" mayonnaise, I cut back on both that and the olive oil by 1/2. Additionally (and rather than OJ), I quartered 4 naval oranges, cut 3-1/2 of them into pieces and squeezed the juice from the remaining half in the dressing. I used red wine vinegar, but possibly should have used balsamic.I didn't serve on lettuce leaves (no one ever seems to eat them); rather, I tore up 6 pieces of Romaine and, using my blender, incorporated them into the mayonnaise/oil dressing). I didn't see any reason for the orzo (IMO, it neither enhanced nor detracted from the salad) so next time I'll just leave it out. I didn't see any reason for the orange zest, either (rarely do) so I just left that out this time. I didn't have them so I didn't include the cashews. But since I can see how those could definitely "enhance" I'll be sure to have them on hand next time. I had the grapes and they were delightful, but (when they're not in season) I can see how raisins or prunes can be substituted). I can only imagine how adding scallion tops and/or chives could further enhance this salad.
Was this review helpful? [ YES ]
10 users found this review helpful

Corned Beef and Cabbage

Reviewed: Mar. 16, 2010
We're not big corn beef lovers (St. Pat's Day + leftovers and maybe one other time during the year), but this is a very good way to prepare it. I used light brown sugar rather than granulated and 5 or 6 whole peppecorns rather than ground black pepper. I tossed in a beef boulion cube (just for "measure"), also. I cooked the potatoes and carrots (regular, not baby -- baby carrots are at least twice the price and don't have the enough "carrot flavor" for us) along with the brisket, but held off on the cabbage. That I cooked on the stove top using the broth from my crockpot (it takes about 20 minutes for the cabbage -- just the right amount of time for the brisket and potatoes to cool down a bit). Moist and tasty; a very good meal. (We prefer "Hot & Spicy" mustard rather than Dijon with this meal. A "hefty" bread is a good accompaniment.) I love to eat my potatoes with chives, butter and sour cream, but for this meal butter and sour cream just don't seem to "fit" (keep the chives, though, or use the "green part" of scallions"; YUM!).
Was this review helpful? [ YES ]
11 users found this review helpful

Chili Sauce

Reviewed: Jan. 30, 2010
This was really good. I used it on the lentils (as recommended) when I made Glazed Corned Beef with Lentils from this site. I don't use onions or onion powder (because we have dogs, and they usually get some of what I cook, too) and I didn't add any garlic (because I had already added that to the water in which I cooked my lentils). I also substituted a bit of Cumin and a few shakes of Mrs. Dash's Southwest Chipotle blend for the allspice (I had it on hand, but ti rarely does anything for me), and it was great. I was skeptical (to say the least) about how all of the flavors that comprised this dinner would blend, but there wasn't a scrap left at the end of the meal. (I'm glad I threw in some potatoes with the lentils).
Was this review helpful? [ YES ]
6 users found this review helpful

Spinach Mushroom and Ricotta Fettuccine

Reviewed: Jan. 15, 2010
I don't understand all of the really negative comments about this recipe. I mean, it is what it is. Nothing more, nothing less. I make something similar to this dish quite often and my family (all adults) is as prone to gobble it up as any other. My differences: We don't like spinach fettuccine, so I use the "white" kind. I feed 8 regularly, so I at least double every thing EXCEPT the ricotta (to which I add some milk (for consistency) and season with salt, pepper, PARSLEY, BASIL and parmesan cheese before I toss it with the pasta). I steam my spinach separately and serve it on top of the pasta. Everyone also gets a boneless chicken breast which I saute (sometimes in butter, sometimes in olive oil) with some onion and the mushrooms. Sliced carrots and/or halved cherry tomatoes can be added, too, for color. Overall a quick, tasty meal that's substantial, economical and pretty healthy, too. (My cook time might be closer to 45 minutes, but that's probably due to the doubling).
Was this review helpful? [ YES ]
4 users found this review helpful

Easy Alfredo Sauce I

Reviewed: Oct. 30, 2009
I use something similar to this recipe for lots of dishes (but most especially pastas with chicken and vegetables and omelettes). I toss in a T. of flour, a sprinkling of dried parsley, some garlic powder and some ground pepper while the sauce is simmering. Sometimes I include mozzarella or cheddar cheese, too. I'm constantly whisking as it thickens. When I serve, I sprinkle some nutmeg or paprika over the top of the offering. I love this sauce.
Was this review helpful? [ YES ]
3 users found this review helpful

Zucchini Fruit Cocktail Loaf

Reviewed: Oct. 29, 2009
This is a very good recipe. My family doesn't particularly care for canned fruit cocktail, so I substitute some other canned fruit (e.g., apricot halves, bartlet pears or cling peaches). I scale the recipe to 24 (it just workes better with my pans that way). Since I have yet to figure out how to get 2-1/4 eggs, I use all 3. And then I follow the recipe as written with the following "tweaks": 1) I use 1-1/2 cups AP flour and 3/4 cup WW flour. 2) I omit the oil altogether because I puree the "leftover" fruit with its syrup and use 2/3 cup + 2 T. butter (or margaine) for the shortening. The result is a moist, healthy and very flavorful snack-time bread. (One more thing: I use a countertop convection oven, so I reduce the temperature to 300 degrees F. and the cooking time to 45 minutes. My yield is 4 mini-loaves, which is perfect for my family's needs.)
Was this review helpful? [ YES ]
5 users found this review helpful

Banana Sour Cream Bread

Reviewed: Oct. 25, 2009
This was excellent. I bake in a counter top convection oven, so I scaled the recipe to 21 servings (2 eggs; yield: 3 mini-loaves), adjusted the temperature to 275 F. and the cooking time to 40 minutes. I used these settings for the first 2 mini-loaves. For the third mini-loaf, I changed the cooking time to 35 minutes. I covered all of the loaves with an aluminum foil "tent" during the last 15 minutes of baking time. Other "tweaks" included: (1) I used 2 cups all-purpose flour and 1 cup whole wheat (healthier); (2) I used 1 cup Splenda (fewer calories) and 1/2 cup brown sugar; (3) I used the full 1/2 cup of butter but I also added 1/4 cup unsweetened (homemade) applesauce for additional moisture. The results? My 2 adult sons finished (a better word might be "devoured") one of the loaves before I had a chance to wrap the second loaf and even before the third loaf had finished baking (LOL). They topped it with Cream Cheese and "washed it down" with milk. I will be making this again.
Was this review helpful? [ YES ]
3 users found this review helpful

Turkey with Corn-Bread Dressing

Reviewed: Oct. 19, 2009
I make a cornbread stuffing that's similar to this (as far as it goes) but first I sautee (in 1 pat of butter and 1-2 T. olive oil) at least 1/2 lb. of savory sausage, a carton (or a can) of mushrooms, the celery indicated by the recipe and the onion indicated by the recipe until the onions are translucent (I don't use celery seed). And then I add these ingredients (including the sausage/vegetable "grease") to my cornmeal mixture before baking it. The result is an incredibly moist, decorative and flavorful stuffing to serve alongside of my holiday bird. It only takes 15-20 minutes longer to do it this way, but the end product makes it so worthwhile. Enjoy.
Was this review helpful? [ YES ]
15 users found this review helpful

Corn Pudding Stuffed Tomatoes

Reviewed: Oct. 18, 2009
These were wonderful. I used frozen corn; otherwise didn't change a thing. They took me longer than the 15 minute prep time (perhaps 1/2 hour) but they made for a great presentation and were well worth the effort. I'm going to add these to my Thanksgiving offerings and will be making them regularly throughout the winter.
Was this review helpful? [ YES ]
6 users found this review helpful

Bacon Clapshot

Reviewed: Oct. 18, 2009
This has been a staple at our Thanksgiving dinner ever since I was a young girl (many years ago). It's a nice change from plain old mashed potatoes. The turnips give it a pleasant "bitterness" but the flavor is not so overpowering that it conflicts with any of the other holiday offerings. Especially good when topped with gravy. A couple of suggestions: (a) include the bacon grease when folding in the crumbled bacon; (b) crumble the bacon really fine (the kids LOVE it when they come across these little treasure bits); and (c) add a finely chopped yellow onion for a little bit more of a "kick". Chicken or vegetable broth can be substituted for the milk. A dollop of sour cream (and perhaps some chives) go very well with this dish when it's prepared as a side for a normal weekday meal.
Was this review helpful? [ YES ]
17 users found this review helpful

Cranberry Sauce Extraordinaire

Reviewed: Oct. 18, 2009
This is a wonderful dressing for turkey, chicken, hen or pork (including ham). I follow the recipe exactly when I'm home (except that sometimes I substitute 1/4 cup Splenda and 1/2 cup light brown sugar for the granulated sugar -- just for variety) but I substitute Pecan extract when I "travel" with this because some members at our holiday dinners can't handle the nuts. I've frozen double batches in plastic air-tight containers and it reconstitutes very well when left to defrost in the refrigerator overnight. Prefer it warm? 1-1/2 minutes in the microwave (stirring once, half-way thru) will take care of that. Enjoy.
Was this review helpful? [ YES ]
9 users found this review helpful

Sarah's Applesauce

Reviewed: Oct. 18, 2009
I use this recipe when I bake my quickbreads (where I use a 1:1 ratio of oil and applesauce). I substitute Splenda (or generic) for the sugar. Sometimes I'll add an additional fruit (pears and plums are particular favorites). I don't add the cinnamon because some recipes just don't call for it (when a recipes does, I simply add it to the dry ingredients). I puree the resulting product in my blender. My breads come out moist, light and very flavorful. My family loves them and they make great gifts.
Was this review helpful? [ YES ]
5 users found this review helpful

Hearty Oatmeal Loaf

Reviewed: Sep. 26, 2009
No one in my family (2 adults, 3 adult children, 2 inlaw people; one infant, too, and one on the way, but both of them are still too young to "weigh in" on either Oatmeal or anything else! LOL) likes Oatmeal, but EVERYONE in my family likes Oatmeal bread. And this is a VERY GOOD recipe. Like at least 1 other reviewer, I don't own a bread making machine (never have). But using the ingredients stipulated and "working" the loaves in the same way I've always done (punching it down twice, letting it rest between "punches" and then kneading the hey out of it), I got 2 very nice sized, very tasty, loaves out of the recipe. Oh, yeah, I used "Old Fashioned" Oats rather than "Quick Cooking" and we all enjoyed the little bit more CRUNCH that afforded.
Was this review helpful? [ YES ]
10 users found this review helpful

Flax and Sunflower Seed Bread

Reviewed: Sep. 26, 2009
I've ALWAYS made my own bread and recently (for at least the past 2 or 3 years) I've been trying very hard to incorporate "healthy" into my family's diet (better than middle aged couple, 3 adult children and -- as it stands right now -- 1 infant (the 4th most beautiful baby I have ever seen! :)) and another on the way). But this tasted really, really BAD (to us). I'm not attempting to blame the recipe -- the bread cooked up really nicely and, as far as I could tell, tasted exactly as it was supposed to. But NO ONE in my family liked it (on account of its flavor). I fed what remained of the loaf to our dog, and even SHE required that I mix in a can of Pedigree something or other before she would eat it. My guess is that my family is just not ready to go that far "natural" (or healthy) just yet. For who like it, I say good for you -- the loaf cooked up PERFECTLY as the recipe described it. And I would make it again -- if only ANYONE in my family enjoyed / appreciated the FLAVOR. Just my thoughts.
Was this review helpful? [ YES ]
5 users found this review helpful

Fruited Peach Halves

Reviewed: Sep. 22, 2009
A group (4) of us got together and made 300 of these for a Church fund-raising dinner last weekend. We used iceberg lettuce and served them as an appetizer, chilling them for 30 minutes before serving, and they were well received. I rated this a 4 because, while they tasted well enough (nothing spectacular, though), I wouldn't recommend these for, for instance, a holiday dinner. They're easy enough to make but kind of "pricey" given the dried apricots, figs and pecans. But the canned peaches just make them "look" cheap and I just don't see any way of getting around that. If you're serving 20 or 30+ people (at, for instance, a baby shower), I'd say -- sure, throw them into the mix. But I wouldn't serve them at, for instance, an Engagement party, a Wedding dinner, or to impress the boss (or his wife). [I'm thinking right now that this recipe might work better if the peach halves were chopped up, too, and the recipe transitioned into a fruit cup or fruit salad presentation (topped with the pecans). I mean I did say it tasted good.
Was this review helpful? [ YES ]
4 users found this review helpful

Molded Egg Salad

Reviewed: Jul. 4, 2009
I highly recommend this recipe. I've made this twice so far and have found it to be a very good egg salad and a wonderful presentation. The first time I made it (for my family), I added 1 tsp. each garlic powder and paprika and 1/2 large Vidalia onion (finely chopped) to the posted recipe. My adult son teased me about how "fancy" my lunches were getting while his wife's 9 year old niece daintily spread hers on crackers pretending it was pate. Inspired by these reactions (and encouraged by my husband and daughter), I made it a second time (as per recipe) and contributed my mold to a bridal shower buffet. I received compliments on the salad, raves over the presentation and many requests for the recipe. The ONLY problem I had was when I attempted to unmold it. Both times I lost some off the top. For my family, I just left it alone but for the bridal shower, I sprinkled some dried parsley over the top and no one seemed to notice. If it weren't for the cholesterol, I'd make this VERY often. It's pretty, it's FUN, it's economical and it's GOOD!
Was this review helpful? [ YES ]
6 users found this review helpful

Tuna Salad Muffins

Reviewed: Jun. 24, 2009
These recipe sounded interesting, so I thought I would try it. Except that I knew from the ingredients list I would have to "tweak" it quite a bit if anyone in my family was even going to consider eating these (definitely not intended to disparage either the recipe or the contributor, just my own family's idiosyncratic eating preferences). So I left out the stuff that we don't like (olives, skim milk, yogurt) and substituted stuff that we do like (celery, some green and red peppers, whole milk, reduced fat sour cream) for them. I also used 2 tbls. of applesauce and 2 melted 2 tbls. butter instead of the vegetable oil for shortening and I tossed some parmesan cheese and paprika into the batter, too. The result: The muffins turned out wonderfully in that they baked up nicely, were attractive in appearance and had a nice texture. Flavor-wise? I thought they were kind of "they are what they are; good, but nothing great". My husband's initial reaction was a quizzical expression and "strange" as a comment. And then he proceeded to eat 3 more muffins. My daughter said: "Wow, these are GOOD! Are we having them for dinner tonight?" And my son actually brought a friend over and told him: "You HAVE to try these things! They're great!" (and his friend agreed) I actually wound up making 2 more batches before dinner. I served these muffins with a tomato based soup and a tossed salad, but make no mistake -- the MUFFINS ruled the meal. (I gave this recipe 5 stars. Even though I tweaked it,
Was this review helpful? [ YES ]
18 users found this review helpful

Slimmed-Down Potato Salad

Reviewed: Jun. 22, 2009
I doubled the recipe and brought this to an outdoor BarBQ. It disappeared quickly and no one seemed to even notice that there was no mayonnaise. The only thing I did differently with the recipe was that I used both all purpose white potatoes along with the red ones.
Was this review helpful? [ YES ]
20 users found this review helpful

Mexican Rice III

Reviewed: May 3, 2009
My family loves this rice. I've always "precooked" my rice in shortening (usually butter) before adding the liquid, but what I do when making this recipe is saute the onions, garlic, peppers, tomatoes, etc. in a tablespoon or 2 of olive oil (the only kind I use any more) for a couple of minutes and THEN add the rice (I use Jasmine; again, the only kind I use any more) and "precook" that along with veggies (plus a bit more oil) for a couple of minutes more. I use 3 boullion cubes (2 chicken and 1 vegetable) because I can't afford the price of either canned or packaged "stock" and I don't have the freezer capacity to make my own. And I omit adding any additional salt. The seasonings (cilantro and cumin) are "just right" as posted and I like that I use all (olive) oil and no butter. I generally use this recipe as a "side" but I've also been known to add pieces of chicken, pork or beef (plus some cheese and a bit more liquid; sometimes even some peas, carrots and/or corn) to the rice as it is cooking to produce a DELICIOUS one pot main meal. As much as I love (and use) this recipe, I rated it a 4 on account of its suggestion that you don't first saute the vegetables before adding them to the "liquidated" rice. IMO, this makes a TREMENDOUS difference to the final presentation.
Was this review helpful? [ YES ]
6 users found this review helpful

Sweet Potato, Carrot, Apple, and Red Lentil Soup

Reviewed: Apr. 1, 2009
My family (DH + 3 adult children + 1 SIL) didn't like this soup at all. Me? I LOVED it. And I've got another 6 serving batch brewing in my crockpot/slow cooker as I type. DELICIOUS!
Was this review helpful? [ YES ]
5 users found this review helpful

Displaying results 1-20 (of 117) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Want to Grill Tonight?
Want to Grill Tonight?

Check out time-saving recipes, because any night’s a good night to grill.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States