ManassasMa Recipe Reviews (Pg. 6) - Allrecipes.com (10181522)

cook's profile

ManassasMa

Reviews

Photos

Menus

 
View All Reviews Learn more

Microwave Corn Bread Casserole

Reviewed: Jul. 22, 2007
This recipe was disappointing. It was dry and, IMO, unappetizing (I think it may have been the stuffing mix; just too bland). While it may take more time, I'd suggest using crumbled homemade (or even store bought) cornbread or corn muffins as the "base" and I'd use pre-cooked sausage meat rather than ham for flavor. I, personally, use either Half & Half or Heavy Cream rather than "just" milk whenever I make a dish of this sort, so I'd suggest/recommend that. I'd also add at least 2 Tbsp. of Butter and AT LEAST a 1/4 cup of white granulated sugar (unless the sugar is already included in your cornbread/muffin recipe). With apologies, this recipe took too much "tweaking" for me. I probably won't attempt it again.
Was this review helpful? [ YES ]
7 users found this review helpful

Quick and Easy Alfredo Sauce

Reviewed: Jul. 21, 2007
I'm not sure I would classify this as an "Alfredo", but it sure is YUMMY! The first time I made it, I poured it over a chicken/pasta/spinich/mushroom dish and it was a big hit. But last night, I used it (instead of red sauce) over eggplant parmegian and even my teenaged sons went back for seconds (a FIRST in my house -- the eggplant, NOT the "seconds" :)). I included fresh parsley (dried would be OK, too, as would cilantro) and a shake or two of cayenne pepper. A genuinely WONDERFUL recipe and a REAL keeper!
Was this review helpful? [ YES ]
3 users found this review helpful

Ginger Carrot Soup by Jean Carper

Reviewed: Jul. 21, 2007
I liked this soup well enough, but my family was not particularly impressed. I didn't use OJ but rather peeled and quartered 2 seedless oranges and cooked them along with the carrots (removing their remnants before pureeing the soup). I also used 1/2 tsp. of cinnamon and 1/2 tsp. of nutmeg and heavy cream rather than Half and Half. I used chicken boullion cubes to make my broth (3 cubes to 2 cups of water) and fresh ginger, grated. I did use 2 onions, but think, perhaps, 1 or 1-1/2 even would have been better. Overall, a "successful" recipe but not the best this site (or my personal recipe box) has to offer.
Was this review helpful? [ YES ]
1 user found this review helpful

Cream of Carrot Soup

Reviewed: Jul. 21, 2007
This is a good basic recipe for one of my favorite soups. I like to serve this cold, garnished with cucumber slices, on a hot summer's day.
Was this review helpful? [ YES ]
14 users found this review helpful

Unbelievable Spinach Calzones

Reviewed: Jul. 19, 2007
Our local "pizza guy" is going to be very upset because he just lost my family's standing order for no fewer than 10 of his calzones each and every week. I made these last night for dinner, following the recipe exactly (except I brushed the tops with olive oil and adjusted the fillings to accommodate family member preferences: I like spinach, my husband likes ham, my boys pepperoni and my daughter requested sausage; I will definitely experiment with other stuffings in the future). In my family, it's all about the cheese, and the proportions indicated here were near PERFECT for our purposes. Slitting the tops before baking was a great suggestion, and made for an attractive presentation. In addition, I was VERY (and most pleasantly) surprised when I compared my cost to make these vs. the price we USED to pay to have them delivered (less than $25 vs. approx. $75 -- when you include taxes and tip). I always thought calzones should be easy to make, but for some reason, it never crossed my mind they could be baked in anything but a pizza oven. My infrawave oven cooked 2 at a time in 22 minute "sessions" so I simply reheated the 4 I had cooked first in my microwave before serving (with cups of marinara sauce, ranch and blue cheese dressings as side accompaniments). A real keeper of a recipe. I believe I will be making these AT LEAST once a week from now on.
Was this review helpful? [ YES ]
2 users found this review helpful

Mom's Chicken Cacciatore

Reviewed: Jul. 17, 2007
This recipe is very similar to the one my Italian Grandmother taught me to make. Here's what she would do: (1) used a large Dutch Oven (the "spaghetti pot") rather than a skillet; (2) always used Olive Oil as her "vegetable oil"; (3) dipped the chicken pieces in egg prior to dredging them in flour; (4) used parsley and/or basil rather than oregano; (5) never used mushrooms; (6)pierced the onion and put it in whole (and then discarded it before serving the stew); (7) sliced the green peppers in strips rather than chopping them; (8) used red wine rather than white; (9) added carrots and potatoes (which she had cleaned, peeled, quartered and par-cooked) to the pot half-way through the cooking time (which was more like 45 minutes than 30). We used to eat this right from the pot when we were kids it was so delicious. I tend to remove the pieces from the pot first to a serving dish or salad bowl, let them sit for a while (perhaps 10 minutes), and then remove them, the vegetables and as much of the "sauce" as I want to yet another serving dish (less greasy that way). My family loves this dish, and prepared this way, there's no need to serve it "over" or "alongside of" anything.
Was this review helpful? [ YES ]
853 users found this review helpful

Yummy Quiche

Reviewed: Jul. 17, 2007
I absolutely love making quiches (they're quick, versatile and ALWAYS well received), and this one is particularly "yummy". When I make quiche, I use homogenized milk when it's just the family, half-and-half if it's a "company over for dinner" occasion, and heavy cream for holiday hors d'ouerves. With this quiche, I also put out sour cream, a mild salsa, and some quacamole -- just in case someone (like myself) wants to "dress it up" a bit. I use store bought pie crusts and have never put flour in my egg mixture. In my infrawave oven, it takes just 5 minutes to pre-bake the pie crust and 17 minutes to bake the quiche -- with perfect results just about every single time.
Was this review helpful? [ YES ]
6 users found this review helpful

Sweet Potato Potato Salad

Reviewed: Jul. 13, 2007
This is a good recipe, but since yams are not a big favorite in my household, I think I'll just stick to using russets and red potatoes when I make potato salad. Adding sour cream to any mayonnaise dressing is, IMHO, always a good idea. Tossing in other vegetables (e.g., fresh green or red peppers, radishes, zucchini, frozen peas and/or canned corn) and meats (e.g., bacon or bacon bits, ham, cooked chicken or turkey, etc.) also serves to "boost" the salad, transforming it into a genuinely good luncheon meal. A bit more spice (perhaps a sprinking of paprika and/or a 1/2 teaspoon of horseradish) and some herbs (e.g., parsley, cilantro, basil or dill) and this recipe -- with or without the yams -- becomes simply GREAT!
Was this review helpful? [ YES ]
1 user found this review helpful

Flat Dumplings

Reviewed: Jul. 13, 2007
My family really liked these. So much lighter (and better tasting) than the "baseball" shaped dumplings I USED TO make.
Was this review helpful? [ YES ]
2 users found this review helpful

A Plus Fair Corn Dogs

Reviewed: Jul. 13, 2007
I, too, shallow pan fried these (using Crisco vegetable shortening). My 21 year old daughter -- who loves corn dogs, but who has always felt somewhat "culturally deprived" because I did not buy them often -- absolutely LOVED these. While my own personal "technique" may need some adjusting, I will definitely make these again.
Was this review helpful? [ YES ]
0 users found this review helpful

Hawaiian Chicken II

Reviewed: Jul. 12, 2007
This is a good "starter" recipe for Sweet and Sour ANYTHING (chicken, shrimp, pork, etc.) you may choose to make. But it DOES seem to need ajustments in order to be palatable. I, personally, reduced the sugar, omitted the wine and added pineapple chunks. I whisked the sweet and sour sauce with about 2 or 3 T. corn starch (I do it "by hand", so my measurements are not always precise), the pineapple juice (from the can) and a bit (perhaps 2 T.) butter (we use the SALTED kind in my house). My family liked it well enough. And it looked REALLY pretty (quite a lovely presentation when served over white rice). But I'm not sure I will attempt to follow this recipe ever again. NOTE: I forgot to mention that I used skinned chicken thighs rather than skinless chicken breasts when I prepared this dish. Two thighs per serving and snap peas on the side and (as I said), it looked really pretty.
Was this review helpful? [ YES ]
5 users found this review helpful

Alfredo Mostaccioli

Reviewed: Jul. 10, 2007
This recipe is a KEEPER. A genuine GREAT "base" for dressing pasta dishes. I've been using it for years (just never knew -- or even thought about -- the proportions). Thank you. ******* Given this SAUCE tossed over pasta, you can decide about your accompaniments (chicken, beef, seafood, vegetables, etc.). Add whatever you like (cooked onions, peppers, peas, corn, carrots, zucchini; cooked beef, poultry, seafood or whatever) to your PASTA. If you feel like it, add (fresh is preferred, but dried is OK, too) Tarragon, Dill, Marjoram, Basil, Oregano, or Cilantro. Got a man (or older boy teen) in your home? Think about incorporating bacon and/or one or more "shakes" (approximately 1 T.) of Worcester Sauce and/or Hot Sauce and/or prepared Horseradish) into the SAUCE. Use ANY pasta of your choice. IMO, the "thicker ones" (e.g., rigatoni, rotini, gremeli, penne, etc.) are preferred (they're more prone to absorbing the SAUCE, as well as the flavor(s)). Use THIS SAUCE and your own preferred "accompaniments". It's unlikely you'll go wrong! ***** We use SALTED butter in my home. Therefore, I do not add salt during preparation of ANY dish I prepare (the shaker is on the table at all times, but no one seems to notice). At the same time, this recipe seems to "work better" when UNSALTED/SWEET butter is used. My advice: start with this SAUCE (it's really good) and "run with" the rest of your mral.
Was this review helpful? [ YES ]
44 users found this review helpful

Potato Soup a la Inge

Reviewed: Jul. 2, 2007
I liked this soup. To my mind, ANY soup that includes GARLIC in its ingredient list is fine with me. And, to my mind, its consistency was better than good if you followed the recipe. You didn't like it? Too bland? Then ADD what YOU like (corn, carrots, peas, potatoes, beans, celery, onions, etc.; salt, pepper (red, black, white), bay leaf, tarragon, thyme, cumin, marjoram, sage, etc.) I, personally, liked the effect the NUTMEG had on this recipe. I've been cooking for over 40 years and I LOVE making soups (reduce the liquids and call it "stew"). And one of the things I have learned about cooking (and making soups/stews) is that if you like what you put into it you will like what you get out of it. JMHO.
Was this review helpful? [ YES ]
28 users found this review helpful

Ground Turkey Soup

Reviewed: Jul. 2, 2007
This is a delicious, versatile and very satisfying soup. I rarely use cabbage, but, in this instance, it actually "made the meal". A sprinkling of Parmesan cheese upon serving made it perfect (shredded cheddar, mjack or colby, or a slice of American melting in each bowl would go well, too). Beef cubes (or canned broth) will make this soup "heartier" than its chicken counterparts, but either will produce a great soup. Leftover cooked turkey or chicken can be substituted for the GROUND poultry. One of the things I REALLY like about making soups is that, if you actually think about it, "anything goes". And, in most instances, whatever you do, the end product will taste WONDERFUL! (reduce the liquid and call it a STEW)
Was this review helpful? [ YES ]
1 user found this review helpful

Pat's Baked Beans

Reviewed: Jul. 1, 2007
I am a MAJOR bean/legume lover [so long as they are NOT garbanzos/chic peas, green beans (regardless of how they are sliced, prepared or presented), or black-eyed peas]. At the same time, it is rare that one comes across a recipe that makes 1 husband and 2 older teens not only go back for seconds but actually ASK about when Mom may be making "that BEAN thing" any time soon! THIS IS SUCH A RECIPE! [I'm convinced that it's all about the brown SUGAR! But the (dark) MOLASSAS may have helped, too (:{] ***** I liked that another reviewer suggested substituting Black Beans for the Garbanzos. I have not yet been so bold; rather, I opted to add a can of Cannellini (a white kidney) instead. Not only did no one complain, but the RAVES were actually gratifying! NOTE: I used CANNED beans my 1st time around (as the recipe called for) but I am VERY curious as to how the same combination of beans will taste if I begin with a "dried" variety and process them via my crock pot. ***** We are very much "cheese people". I think that when I make this again (soon), I will attempt to melt some cheese (whether American, Velveeta, PepperJack or PepperJack/Colby) into it. I'm also thinking of using pork ribs or chops (rather than bacon) and adding GARLIC (a staple in my home) in the future. I guess I'll just have to come back and let you know how THAT turns out.
Was this review helpful? [ YES ]
0 users found this review helpful

Strawberry Soup IV

Reviewed: Jul. 1, 2007
I was not tremendously impressed with this "soup" recipe -- especially as a dessert option. If I'm looking to serve a fruit combo, I'd just as soon prepare a "salad" (strawberries, blueberries, and bananas "liquidated" with just a tad of either orange or apple juice and sprinkled with confectioners sugar is great!), and if I'm looking for an excuse to include wine with my fruit, I'd prefer to make a punch. JMHO.
Was this review helpful? [ YES ]
16 users found this review helpful

Potato and Onion Soup

Reviewed: Jul. 1, 2007
I configured this recipe for 12, made my "batch" of it before noon and served it (with fruit, bread and a green salad) as a quick dinner for my family of 4 (husband and late teens) and they absolutely DEVOURED it (I'm not sure how younger kids would respond). An anecdote: I had a 7:30 community meeting I had to attend, and when I returned around 10:00, what I assumed would be my next day luncheon leftovers were GONE! :) This is a GREAT soup that seems to be well suited to all seasons. The flavors blended beautifully (I credit that to the few hours I allowed between preparation and serving). I dropped in 3 chicken boullion cubes (because that's how I know I'm making soup) and I garnished it with sliced scallion tops rather than chives (just a summertime preference). We're really big cheese people, so I think next time I make it, I'll adjust my liquids a bit so that I can melt some Velveeta into it. I'm also thinking that PepperJack or a few shakes of Cayenne Pepper may be just the additives that will get my kids to come home for dinner more often. Enjoy. :)
Was this review helpful? [ YES ]
1 user found this review helpful

Displaying results 101-117 (of 117) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Most Popular Blogs

Read our allrecipes.com blog

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