ManassasMa Recipe Reviews (Pg. 4) - Allrecipes.com (10181522)

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Chickpea and Eggplant Stew

Reviewed: May 19, 2008
I (meaning my entire family) am NOT an advocate of either Chickpeas or Eggplant (except when prepared "Parmesan" and then we only kind of like it). Which is PRECISELY why, when I came across this recipe, I simply KNEW I had to try it. I omitted the salami (too expensive in our area) but substituted 1/2 lb. SWEET Italian Sausage in its stead. I RARELY use Tomato Paste, so I used a can of crushed tomatoes instead. I liked it well enough (even thought it was "GOOD") but when -- just last night -- my Husband asked me "when are you going to make that 'Eggplant thing' again?", I just KNEW I had to come in here to rate this a 5! Who could have known?! Serve over rice.
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12 users found this review helpful

White Bean 'N' Barley Soup

Reviewed: May 19, 2008
This is a wonderful soup. I've made it a number of times and each time not a drop has been leftover. My family loves barley, so this was an easy recipe for me to try (works well with rice, too). I use canned Cannellini beans when I cook it "stovetop" because I don't think the cooking time is long enough to soften dried Great Northerns (which I LOVE) and I use dried Great Northerns when I used my crockpot/slow cooker. I omit the red peppers (too pricey these days) and substitute zucchini. I also smash it up a bit with my immersion blender (to give it more texture) and put out grated parmesan cheese when serving. My husband and I add salt, my daughter sprinkles hers with red (cayenne) pepper and my sons seem to enjoy it "just as is". In other words, a genuine "family favorite".
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22 users found this review helpful

Corned Beef Noodle Casserole

Reviewed: Mar. 10, 2008
This is OK on an occasion when I was in a "pinch" but I won't be making it often.
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1 user found this review helpful

Corned Beef Omelet

Reviewed: Mar. 10, 2008
A great change from the "routine" ham, bacon or sausage (with or without onions or peppers) omelet. I'd HIGHLY recommend this as an alternative from the "norm". I quadrupled the recipe (but prepared it in "batches"), set out the condiments (ketchup, mustard, mayo and relish) as well as the "spreads" (butter, margarine, cream cheese and an assortment of jams, jellies and marmalades), served it with "well seasoned" (onions, green peppers, cayenne pepper, etc.) homemade hash browns and various toasted breads (white, rye and whole wheat; bagels and English muffins, too) and just watched my family and guests (parents, in-laws and prospective in-laws) woof it down. PS: I made 2 batches using shredded Cheddar cheese (as per the recipe), 1 using sliced Provolone and 1 using sliced Swiss. While no one expressed a preference (I'm not even sure anyone noticed), there were NO "leftovers" to speak of. This is a pretty heavy breakfast offering (IMHO, better as a "brunch" or lunch offering). I'd suggest setting out melon slices about an hour or hour and a half after the meal. Again, no one really "noticed", but I know (for sure) that they really "helped".
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13 users found this review helpful

Cucumber Sandwiches III

Reviewed: Jan. 29, 2008
I make these substituting 1/2 cup of Vanilla yogurt for the Mayonnaise (more carbs but significantly less fat). If you don't like using packaged salad dressings, try adding 1-2 Tbls. lemon juice and 1/8-1/4 tsp. each garlic powder, basil, oregano, parsley and cayenne pepper to your cream cheese and then "drizzle" olive oil (approx. 1 Tbls. at a time) -- stirring/mixing between "drizzles" -- until you attain your desired consistency (I usually need 4-6 Tbls.). SO Good!
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92 users found this review helpful

Lentil Barley Soup

Reviewed: Jan. 27, 2008
When I think "soup", I think onions, celery and carrots. They're in here. When I think "winter", I think barley (or rice). In here. And when I think "favorite family foods", I think lentils. In here, too. I can my summer tomatoes so I substituted 4 pints of my "homegrown" for the canned. I used butter instead of margarine and I flavored my water with 10 Low Sodium Beef Bullion cubes (instead of the vegetable soup mix), additional garlic, a Bay Leaf (which I removed prior to serving), tarragon, parsley, cayenne pepper and basil. During the last 10 minutes of cooking, I tossed in the meat (diced) from 5 pre-cooked pork chops. Garnish with either Swiss, Cheddar, Parmesan or Provolone cheese and serve with a loaf of crusty bread and a fruit bowl and you've got yourself one of the heartier, healthier and most economical meals you'll ever enjoy. (Oh, yes, almost forgot: salt and pepper to taste)
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28 users found this review helpful

Tomato Corn Chowder

Reviewed: Jan. 25, 2008
This was a good vegetable dish, but it wasn't the best of chowders. I "tweaked" it -- a lot -- by substituting the meat from 3 pre-cooked pork chops for the bacon and 4 large fresh tomatoes (chopped) for the canned. I drained the canned corn (I think frozen niblets would have been better), added 2 cups of water and 3 vegetable bullion cubes, pureed 2 of the potatoes and the onion (which I had sauteed in 1 T. butter and 2 T. olive oil to compensate for the lack of bacon drippings), added some butter, some parsley, basil, garlic powder, cayenne pepper and, during the last 10 minutes of cooking, 1 cup of Half-and-Half. With those adjustments, a loaf of crusty bread and a sliced cantaloupe, my family of 5 enjoyed a hearty, flavorful, primarily nutritious and still very economical dinner.
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14 users found this review helpful

Potato Soup with Spinach Dumplings

Reviewed: Jan. 25, 2008
My family loved this soup. I doubled the recipe, adding salt, pepper, Parmesan cheese and some garlic powder to the dumpling mixture, and I used whole eggs (not just the whites). I can see adding different vegetables to the "soup proper" (perhaps peas and carrots, corn, zucchini or shredded cabbage) and maybe substituting pasta for the potatoes. But the spinach dumplings? They're an absolute must! Nutritional, tasty and economical. Could not ask for more!
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15 users found this review helpful

30-Minute Minestrone

Reviewed: Jan. 25, 2008
This soup was fast, flavorful and economical. Can't ask for more that that! I doubled the recipe, used Ditalini pasta (we don't like elbows; Acini di Pepe, Orzo or even Alphabets would work well, too), added a can of Cannellini beans for a heartier soup and topped it with Parmesan cheese. Served it with heated Italian bread, a tub of butter and a fruit bowl. In all, a very satisfying meal.
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26 users found this review helpful

Dutch Beets

Reviewed: Jan. 24, 2008
I've been on a "beet kick" lately (I've always liked beets but they're definitely a "hard sell" with my family) and this recipe -- followed to a T, but doubled -- worked well in my household. No RAVES but no complaints either. Note: Not in ANY way intended to disparage the recipe, but we have a dog who usually shies away from any (left over) vegetables I add to her "kibble" and within 2 hours of setting down her daily ration, her bowl was empty (an "event" which usually takes until the following morning). In my world, if DH doesn't complain and if my (adult) children don't comment but "gobble" it up anyway (which they did in this instance), I consider the recipe a 5! I, personally, LOVED my beets prepared this way (and will make them again and again prepared this way). And our dog seems to have confirmed my good judgment.
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17 users found this review helpful

Tasty Collard Greens

Reviewed: Jan. 24, 2008
I grew up in the North where Escarole (which I abhor) is a staple so I had never eaten (much less prepared) Collard Greens. But I've always been curious about them. So now that I'm living below the Mason-Dixon line, I thought I would try this recipe. WONDERFUL! I didn't have turkey, so I used 1-1/2 lb. of pork chops (which I eventually cut up and re-incorporated) instead. DH loved it as did my 3 adult "children". Thank God, we'll never have to eat Escarole ever again! [oh, yes: I'd recommend allowing the finished product to sit and "marry" for at least 1 hour (reheat if necessary)]. We are 5 people. The recipe, as written, suggests 10 servings. NO leftovers. 'Nuff said.
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2 users found this review helpful

Roasted Beets with Feta

Reviewed: Jan. 24, 2008
I've been on a "beet kick" lately so I've been trying a number of beet recipes from this site and this one is a definite keeper. I've always liked beets, but they've always been a "hard sell" in my household. Until last night, that is. I didn't have balsamic vinegar so I used cider vinegar instead. For some reason I think that combining two different types of vinegar (regardless of which types?) is what makes this dish especially "special".
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1 user found this review helpful

Beet Bundt Cake

Reviewed: Jan. 24, 2008
I was very skeptical about the concept of beets in a cake (which is precisely why I HAD to try this recipe), but this was delicious. Very moist but still "dense". I halved the recipe (but still used 3 eggs), baked it in medium sized loaf pans (it filled 2) and -- once cooled -- I sliced 1 loaf and set it out on the kitchen table. My family (which includes 3 adult "children") know better than to ask me anything about the "surprises" I oftentimes set before them, but I'm happy to report that the first loaf was gone before dinner, 1/2 of the second was gone before bedtime and all were pleased to find a slice of it in their lunch bags. Will DEFINITELY make again.
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18 users found this review helpful

Chicken Lo Mein

Reviewed: Jan. 14, 2008
A WONDERFUL recipe. And HEALTHY, too. I felt a tad bit guilty using Linguine in what is supposed to be an Orientally inspired recipe, but my entire family LOVED it. WILL MAKE AGAIN. And again and ...
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0 users found this review helpful

Red Cabbage-Asparagus Salad with Tahini Dressing

Reviewed: Jan. 13, 2008
No one in my family particularly likes this salad (we're not big "tahini people"), but when I brought it (scaled to 24 servings) to a Holiday potluck, I came home with two pretty large salad bowls that were completely empty. Hence, the 5 stars.
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2 users found this review helpful

Pasta Lasagna

Reviewed: Jan. 12, 2008
Recipe needs a lot more flavor (oregano, parsley, basil, cayenne pepper flakes), unless, of course, those ingredients are included in the sauce you use. In addition, I usually add cook at least 1/2 lb. Sweet Italian Sausage (casings removed) along with my chopped beef. For easier "layering", I'd suggest using Rigatoni pasta in place of the Penne. Just a personal preference.
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49 users found this review helpful

Brenda's Lasagna

Reviewed: Jan. 12, 2008
I've been making Lasagna similar to "World's Best Lasagna" since I was in grade school, but thought I'd try someone else's recipe for a change of pace. This recipe was good. Very good, as a matter of fact (I gave it 4 stars because, as good as the recipe is as written, I think the additions I made to it made it even better): I made my own sauce; used large curd cottage cheese (for the first time ever -- wanted to try it) instead of ricotta; added 1 egg, fresh parsley and grated locatelli cheese to my cheese mixture (some habits simply die too hard to change :)); and cooked 1/2 lb. Sweet Italian Sausage (cases removed) along with the ground beef. My family especially liked the addition of Cheddar Cheese (another "something I had never done before"). I've always thought Lasagna tasted better the next day -- but, prepared this way, I didn't have any leftover!
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3 users found this review helpful

Tapioca Rice Pudding

Reviewed: Jan. 11, 2008
This is a good Tapioca pudding recipe. But it doesn't need baking. Simply prepare it on your stove-top as indicated in the recipe, allow it to cool for perhaps 10-15 minutes then cover it with plastic wrap and refrigerate it for an hour or more. Delicious! Great with whipped cream or CoolWhip on top.(want it creamier? fold in 1/2 cup heavy/whipping cream just prior to refrigerating it)
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31 users found this review helpful

Pudding with Cornflakes

Reviewed: Jan. 11, 2008
Perhaps the recipe has been edited since you posted, but, as I read it, the recipe explicitly says to incorporate the corn flakes into the mixture. I made it. Turned out OK, but nothing exceptional. At the same time, a good addition to our regular wintertime rotation of rice and bread puddings. I added vanilla. And a whipped cream topping (CoolWhip would be good, too). My family enjoyed it. Will make again.
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7 users found this review helpful

Apple Cinnamon Oatmeal

Reviewed: Jan. 10, 2008
NO ONE in my 5 member family likes Oatmeal. But since we all agreed that this year (New Year's resolutions and all of that) we would try to eat healthier and to budget more wisely, we also all agreed that Oatmeal would be a good place to start. And after I tried 3 other Oatmeal recipes from this site, we unanimously agreed that this one is the absolute BEST! I scale the recipe to 8, use 1 cup "regular" applesauce instead of apples (too lazy to "set up"), toss in 2 T. butter (more out of habit than need) plus a fistful of raisins and set out both Cinnamon and Splenda (another "substitution" in our quest for a healthier lifestyle) so that "who wants" can flavor theirs to taste. SO SUCCESSFUL that my 23 year old son (you know him -- the one who will NEVER leave home :)) came downstairs this morning and said: "Morning, Mom. Breakfast ready yet?" Now THAT'S a 5! (Oh, yes, any of our "leftovers" are set down for our 2 dogs. Result: NO leftovers!)
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0 users found this review helpful

Displaying results 61-80 (of 121) reviews
 
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