ManassasMa Recipe Reviews (Pg. 5) - Allrecipes.com (10181522)

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Chorizo and Lentil Stew

Reviewed: Jan. 8, 2008
I didn't have Chorizo so I used Turkey Kielbasa and tossed in a couple of fennel seeds. This was delicious. And healthy, to boot! A genuine keeper!
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3 users found this review helpful

Yellow Split Pea and Frankfurter Soup

Reviewed: Jan. 4, 2008
I, personally, never liked adding hot dogs to my split pea soup (yellow or green), but my cousin has 2 young granddaughters (grade school age) and a husband who can't get enough of her pea soup whenever she adds them. She boils the franks separately, grinds them up a bit in her mini-chopper, distributes them into separate soup bowls and pours the soup over them. The kids feel like they're "diving" for their hot dogs and their bowls are empty in minutes.
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21 users found this review helpful

Chicken Vegetable Barley Soup

Reviewed: Jan. 4, 2008
Top this soup with Parmesan cheese, sit back and enjoy.
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2 users found this review helpful

Split Pea and Ham Soup I

Reviewed: Jan. 2, 2008
Split pea soup is a staple in our home (at least once in any 2 week cycle, especially during the winter) and this is a good "core" recipe for it. I generally use dried beans (usually 1 lb.), chicken bullion cubes (6-8) and just about any kind of pork, bacon, sausage or frankfurter (which I sautee in butter and with onions first) I have on hand. I usually cook the soup in my crock pot -- to which I add either (fresh or dried) parsley, oregano, basil, coriander; you know, whatever I like/whatever I feel like -- on "low", so that it REALLY slow cooks, adding carrots during the last hour (when I raise the temperature to "high"). I rarely include potatoes, but if/when I do, they are "pre-cooked" and added along with the carrots. Prior to serving, I emulsify at least PART of my "batch" (perhaps 1/3rd) in my blender and return it to "the pot". I serve it with a "side salad and either a loaf of "really heavy" and "crusted" bread (an Italian loaf or a French "bagette" is good, but my family favors either Sour Dough or Pumpernickel) on the side, or refrigerated biscuits or homemade dumplings "on top". Cheese helps as a "garnish" here. While my personal preference is Parmesan, some of my family members prefer American while others prefer Swiss. I also put out a container of Sour Cream for anyone (such as myself) who wants to "dollop" it. A meal onto itself! And HEALTHY! NOTE to "newbies" (or to others who have never experienced the WONDER of Split Pea Soup): it is THICK. Especially "t
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247 users found this review helpful

Ricotta Cheese Pie I

Reviewed: Jan. 2, 2008
I made this pie to serve at my New Year's Eve gathering, and now I wish I hadn't (I probably should have "tested" it first. Especially since I was kind of "skeptical" of the ingredients -- especially the vanilla -- from the start). It cooked up well (that was not the problem) but nobody (including me) seemed to like it. In the future, I think I will stick with my "traditional" ricotta cheese pie -- which includes rice, spinach and a very generous sprinkling of Parmesan cheese. Sorry.
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10 users found this review helpful

Bacon Pie

Reviewed: Jan. 2, 2008
I prepared 3 different variations of this recipe (1. as written, 2. with ham instead of bacon, and 3. meatless) and served them as appetizers at my New Year's Eve gathering, and I'd score each variation with a 5. I used Bisquick as my baking mix (no fail; puffed up perfectly!) and baked them in mini-muffin pans (yield: 24 appetizers per recipe). I used more onion (probably closer to 1/2 cup per recipe) and distributed 2 green and 1 red pepper (finely chopped) throughout the 3 different "batches". Delicious. My guests raved. And I will be making this again (and again and again).
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26 users found this review helpful

Real Hummus

Reviewed: Dec. 14, 2007
I don't like Garbanzo beans (and, so, then, neither does my family). But I DO like Hummus (restaurant style; not so much supermarket offerings). Anyway, I substituted Cannellini beans for the Garbanzos when preparing this (as written), served it to my family (beside lamb chops and broccoli) and it was a GREAT HIT! I made it for myself one afternoon, substituting Pink Pinto beans (what I had available) while indulging in Triscuits. What a JOY!) I'm giving this recipe 5 stars because, while I KNOW that Garbanzo beans are traditional when making Hummus, I refuse to fault either the recipe or the submitter of it simply because I, personally, felt it appropriate to substitute my preference for the recipe's main ingredient.
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2 users found this review helpful

Orange Glazed Carrots

Reviewed: Nov. 21, 2007
These were delicious! I used regular carrots rather than "babies" and sprinkled them with Apple Pie Spice (cinnamon, allspice and nutmeg) and tossed in a handful of raisins as they simmered in the orange juice (next time I think I'll include some onions, too). Like others, I thickened the glaze with a little Corn Starch. I doubled the recipe and was really glad I did.
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2 users found this review helpful

Sausage and Wild Rice Stuffing

Reviewed: Nov. 20, 2007
This is a GREAT recipe. I conducted a "trial run" (via a stove top version) for my Thanksgiving Dinner on my family over the weekend and 1 hubby and 3 "almost adults" thought it was WONDERFUL. In the past, I've always made a cornbread/sausage stuffing. But -- and quite humbly -- I have to acknowledge that this recipe beats the one that USED to be "mine" by a large margin. I'll be preparing it again on my stove top and serving it on Thursday. At other times, too.
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9 users found this review helpful

Gramma's Apple Bread Pudding

Reviewed: Nov. 19, 2007
My 21 year old daughter (the pickiest eater in our family) absolutely loves bread pudding, so while I do make it relatively often (and usually use one of my "traditional family recipes"), I am always on the hunt for an "acceptable alternative to the norm" -- and THIS ONE IS IT! I followed the recipe exactly (except that I used salted butter wherever margarine was called for and a 9x9 inch baking dish). My daughter rated it a 22. Both of my sons (who have always teased their sister about her bread pudding "thing") took a second piece before they retreated to whereever it is that they go, and my husband (who can take or leave bread pudding, depending on the day) specifically asked me to pack a LARGE piece with his lunch. Needless to say, I'm ALMOST at the point where I'm willing to replace my "traditional" recipe with this one.
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5 users found this review helpful

Green Abundance

Reviewed: Oct. 13, 2007
My family absolutely LOVED this soup. My 21 year old daughter (the most finicky among us, but an avid Brussel Sprouts lover) actually gave it a 12 star rating :). My tweaks: (1) used cooked and "de-boned" boned-in pork chops rather than boneless pork loin (what I had on hand); (2) used 2 white potatoes and 2 red potatoes, quartered but unskinned (again, what I had on hand); (3) exchanged 2 carrots for the green pepper (family preference); (4) included 1 yellow onion to the leeks and scallions (green onions); (5) added 1/4 tsp. Sage (family preference) to the herb mix; and (6) tossed 4 chicken boullion into the pot as it cooked. I also "garnished" each serving with a slice of American cheese and set out our Parmesan/Romano mix fo;r who might want. A TOTAL success: really great flavor; wonderful texture. Will make -- again and again.
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3 users found this review helpful

Lemon Pepper Catfish

Reviewed: Oct. 10, 2007
I had never even eaten catfish before, much less prepared it for my family but since (a) I've always heard it was delicious (so I've been long-term curious), (b) catfish nuggets were (short-term) available at a ridiculously low price in my area, and (c) I had recently purchased ground lemon pepper spice, I thought I'd give this recipe a try. And it was good. Probably VERY good (even EXCELLENT) if you are a "catfish person" (which is why I gave it 5 stars). But my family wasn't particularly impressed. For us, it was the catfish (not one of the 5 of us liked it). But the recipe is good and, therefore, not to be faulted. So while I probably will not be making catfish again any time soon (if ever), I will, in likelihood, be using the recommended coating, seasoning and cooking method the next time I prepare flounder or sole filets.
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1 user found this review helpful

Oatmeal Soda Bread

Reviewed: Oct. 1, 2007
No more store bought English Muffins in this house, no sir! This bread was absolutely scruptious (I added raisins), and was devoured in minutes!
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2 users found this review helpful

Mom's Zucchini Bread

Reviewed: Oct. 1, 2007
I don't usually award 5 stars to any recipe, but this one is a genuine KEEPER. I made this yesterday AM -- substituting applesauce for the oil (as others had suggested) and tossing a 1/2 cup of raisins into the mixture -- expecting I'd be able to send each of my 5 family members off to work this AM equipped with a mini-loaf of zucchini bread. Well, this bread was so well received by everyone in my house that I had to make another 4 mini-loaves last night if anyone was going to have lunch today! :)
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1 user found this review helpful

Authentic German Potato Salad

Reviewed: Sep. 29, 2007
This is a good recipe: simple to prepare, economical and quite satisfying. I doubled the recipe. I also cooked 2 stalks of chopped celery along with the onions. I topped the salad with 1/2 dozen sliced hard-cooked eggs, sprinkled paprika over it and put it in the refrigerator. I have 2 grown sons (who happened to have a couple of friends over last Saturday morning) and this salad was gone long before the lunchtime I had prepared it for! :)
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0 users found this review helpful

Honey Baked Chicken II

Reviewed: Sep. 18, 2007
A very nice/SUCCESSFUL recipe. I made it with Chicken Thighs ($0.79/lb.). My husband and my sons gobbled up 3 thighs each. My daughter (who really does not like chicken all that much) ate her share, too. I served it with heapings of Instant Mashed Potatoes (next time I'll be better, I promise), fresh carrots (cooked) and canned peas (heated). I will DEFINITELY cook my chicken pieces this way many times again.
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5 users found this review helpful

Enchilada Sauce

Reviewed: Sep. 10, 2007
This recipe seemed to have "promise", but my family did not like it at all. Sorry.
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1 user found this review helpful

Brown Rice Breakfast Porridge

Reviewed: Sep. 10, 2007
This tremendously SIMPLE recipe was a real and true "find" for me. I don't like Oatmeal but I do enjoy some of the other hot breakfast cereals (e.g., farina, cream of rice, cream of wheat, etc.). At the same time, it just never occurred to me (after 35+ years of cooking for a family of 5!!!!) to use my own rice (or last night's leftovers, even) in order to "present" a nourishing breakfast. This recipe is GREAT !!! You start with the rice and then add whatever else you (and/or your family members) enjoy (for instance, banana, strawberries perhaps even grapes or raisins instead of blueberries; dried apricots, peaches or prunes are also considerations, also). IMHO, the VANILLA and CINNAMON are "MUSTS". As is the BUTTER. But, after that, just "fly" (molasses, white or brown sugar, maple -- or any other flavor -- syrup rather than honey; homogenized milk, heavy or light cream, half-and-half etc. rather than 2%, etc. etc. etc.). My family members are Ruby Red Grapefruit Juice drinkers, so that's what I've been using as our "side". But orange, apple, grape, prune juice, etc. or any one of the available "blends" would be appropriate, too; as would be a glass of milk. Thank you, thank you, thank you, cherry007, for your contribution. My family is eating BREAKFAST again!
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27 users found this review helpful

Restaurant Style Egg Drop Soup

Reviewed: Aug. 31, 2007
This was very simple to prepare and quite good. I doubled the recipe (using scallion tops instead of chives and 2 slices of fresh gingeerroot) and had some for lunch. At dinnertime, I added a cup of frozen early peas and 1/4 lb. of sliced, firm Tofu. My husband and 2 sons literally devoured it; not a drop was left.
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0 users found this review helpful

Bacon Cheddar Deviled Eggs

Reviewed: Aug. 25, 2007
I LOVE eggs -- especially when they are "deviled" -- so I used this recipe as the base for a chopped egg salad hors d'ouerve I made for a group luncheon. My personal tweakings: a tad more mayonnaise, a squirt of ketchup, 1/8 tsp. horseradish and 2 shakes of tabasco sauce. I used 18 eggs (1-1/2 dozen) to present to 8 women and, when spread rather generously on 36 toasted triangles (9 slices of bread) and topped with a tiny slice of cherry tomato, they simply disappeared! :) I, personally, attribute my "pretty platter presentation" with the success of this recipe, but, more than likely, the BACON (and 2 T. of bacon drippings which I added to the mixture) may have had something to do with it, too :). I will DEFINITELY make this again.
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129 users found this review helpful

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