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

cook's profile

ManassasMa

Reviews

Photos

Menus

 
View All Reviews Learn more

Cream of Herb Soup

Reviewed: Apr. 26, 2015
I wanted a vegetable cream sauce that was just a little bit different from my usual Alfredo Sauce to use over Pasta for our "Meatless Mondays" dinner, and this soup (which, admittedly, I totally changed) served as a GREAT base for that purpose (hence, the 5 stars). My "tweaks" included using 3/4 stick of Butter (as opposed to just 3 T.) and 2 pre-cooked (and fully mashed) YukonGold Potatoes instead of flour to make my roux. Then I used 5 Vegetable Bouillon cubes (plus 5 cups of water) instead of chicken broth plus the recommended 1 cup of Half-and-Half (I actually used 1/2 cup of Heavy/Whipping Cream plus 1/2 cup Homogenized Milk) to make the base sauce. I used 1/2 pkg. frozen chopped Spinach, 1/2 pkg. frozen Cauliflower, and 1/2 cup of shredded Carrots as my vegetables. Although I actually altered this recipe irrevocably, I am reviewing it here because I genuinely liked the idea of using Scallions instead of yellow onions and the addition of just the right amount of sugar. I would never have thought to use either of these ingredients instead of my own "old stand-bys", but these 2 adjustments made a BIG difference in the end product. I added the Basil, Parsley, Salt, and Pepper as directed, but I also sprinkled some Paprika over our Pasta just before serving; as always, I made a grated Parmesan/Rommano cheese mix available at the dinner table. I made 2 different shapes of Pasta -- Fusilli for the Adults and Bowties for the Grandchildren -- and EVERYBODY simply gobbled it up!
Was this review helpful? [ YES ]
0 users found this review helpful

Dad's Best Haroset

Reviewed: Mar. 30, 2015
I will be making this this year on Holy Thursday (my traditional commemoration), but I will be using Pomegranate Juice instead of Wine. We have alcoholics in our family, and there will be children there for dinner, too. I'm thinking that I'll use only 1 kind of Nuts (probably the Pecans, since I still have some left-over from Christmas Pecan Pie baking :) ) and that I'll toss in some Raisins or Craisins for just that additional "something" that will make it perfect.
Was this review helpful? [ YES ]
2 users found this review helpful

White Cheese Chicken Lasagna

Reviewed: Dec. 24, 2014
This SAUCE for this recipe is wonderful (hence, the 5 star rating); I use it often for various pasta preparations (for example, when I make Ravioli, Rigatoni, or Fettucine). I usually add just a dash of Nutmeg to it -- just to make it a tad more "interesting". For my Vegetable Lasagnas, I use "regular" Lasagna (not pre-cooked) noodles (remember to transfer them to a pot or bowl of cold water once you drain them -- they stick to one another if you don't), a 4-Italian Cheese blend, and I make 1/3rd more Sauce than this recipe calls for. I use fresh Spinach and I include sliced (with a vegetable peeler, then chopped into 3 parts) Carrots and sliced (ditto) Zucchini. Sometimes I also include Mushrooms, sometimes I don't; sometimes I include Chicken (and when I do, sometimes I use pre-cooked boneless thighs instead of breasts and sometimes I use leftovers from a whole roasted chicken), but sometimes I don't. I'm never particular about how I layer (except for the Sauce); I pretty much mix all of my "filling" ingredients together in one large bowl and then I proceed as follows: (a) Sauce, Noodles, Filling, (b) Noodles, Filling, Sauce, (c) Noodles, Sauce, CHEESE. I let it sit for about 10 minutes (giving the ingredients a chance to "get used to one another"), and then I bake it, covered with aluminum foil, for 30-40 minutes at 350 F. After the 30-40 minutes, I remove the foil and bake for another 10-15 minutes. I let it "rest" for at least 20 minutes before attempting to slice.
Was this review helpful? [ YES ]
2 users found this review helpful

Christmas Coffee

Reviewed: Nov. 8, 2014
This is a very good recipe. I served it at our family Brunch last Christmas (for the adults; the kids got heated Chocolate Ovaltine topped with Marshmallows), and got complements from all around the table. I used Vanilla-Caramel Coffee-Mate because that was the only variety I could find that was sugar-free, Splenda Brown Sugar Blend, and Folgers Classic Decaf Instant Coffee. I set out small peppermint Candy Canes on each napkin, too; both the Adults and the Children enjoyed those.
Was this review helpful? [ YES ]
1 user found this review helpful

Layered Patchwork Soup Mix

Reviewed: Nov. 7, 2014
I rated this a 3 not only because I tweaked it (alot), but also because I believe that a Gift in A Jar should be all inclusive, and, for me, instructing the recipient to add his/own chopped Onion warranted a "demerit". My tweaks were: (1) I added 1/4 teaspoon dried celery leaves to the seasoning packet, (2) I omitted the Rice (as suggested by another reviewer) all-together and increased the Barley to 3/4 cups; (3) I included (a) 1/4 cup Deyhydrated Onion AND (b) 1/4 cup Dehydrated Carrots; (4) I used 1/4 cup Green Split Peas and 1/4 cup Yellow Split Peas (rather than just green); and (5) I added 6 tsp. Chicken Bouillon granules (the eqivalent of 6 Chicken Bouillon Cubes). I layered the ingredients as follows (from bottom to top): Barley, Yellow Split Peas, Onions, Carrots, Green Split Peas, Bouillon granules, Brown Lentils. I did separate the seasoning in a packet, but I honestly don't see how including it in the general presentation would detract from it.
Was this review helpful? [ YES ]
1 user found this review helpful

Raisin Pudding

Reviewed: Oct. 25, 2014
I made this without the Brandy. It was WONDERFUL even without it. :) (I "plumped" the Raisins in almost-hot Water for 10 minutes before adding. I think that helped.)
Was this review helpful? [ YES ]
1 user found this review helpful

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 ]
11 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 ]
5 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 ]
4 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 ]
6 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 ]
4 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 ]
16 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 ]
7 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 ]
18 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 ]
10 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 ]
6 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 ]
11 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 ]
6 users found this review helpful

Displaying results 1-20 (of 123) reviews
 
ADVERTISEMENT
Subscribe Today!

In Season

Delightful Summer Parties
Delightful Summer Parties

All the little bites, cocktails, casual dishes, and desserts you want for your next get-together.

Banana Bread
Banana Bread

Bake those overripe bananas into a delicious, easy loaf of quick bread.

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

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

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