Montrod Recipe Reviews (Pg. 1) - Allrecipes.com (10376657)

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PERFECT PIZZA SAUCE

Reviewed: Aug. 15, 2014
Excellent! I added 1 tsp basil and 1 tsp sugar, like others have suggested, and it was perfect. Great mix of tart and sweetness. I used an immersion blender. Then, I let it set for 30 minutes, so the flavors blended. After that, I simmered it on the cooktop until the pizza crust was ready. Delicious, this is my new go-to recipe!!! The kids loved it so much they asked for portions of it to dip their pizza slices into. It is THAT good !!!
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Easy Pizza Sauce III

Reviewed: Aug. 15, 2014
Excellent! I added 1 tsp basil and 1 tsp sugar, like others have suggested, and it was perfect. Great mix of tart and sweetness. I used an immersion blender. Then, I let it set for 30 minutes, so the flavors blended. After that, I simmered it on the cooktop until the pizza crust was ready. Delicious, this is my new go-to recipe!!! The kids loved it so much they asked for portions of it to dip their pizza slices into. It is THAT good !!!
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3 users found this review helpful

Breakfast Muffin Cups with Vegetables, Eggs, Sausage and Hash Browns

Reviewed: Aug. 7, 2014
I reduced the amount of sausage for our family preference, but these have a nice, solid taste to them + were quick + easy to make. THIS IS AN EXCELLENT BASE RECIPE. I've already made several batches + here are my suggestions. Skip the butter and just press the hash browns into a sprayed pan. I do this by spraying the muffin tin and then dropping a small handful of hash browns in to each opening. Then take a 1/4 cup measure, spray the back side (bottom) of it, and squash it into the muffin tin holding the hash browns. This presses it down + up the sides brilliantly. You may have to wipe off the 1/4 cup measure and respray it several times. Then I sprinkle with salt and pepper to taste. Bake the 12 minutes as suggested. Then, add in whatever finely diced toppings you like. Finally, pour in the egg over each cup and bake per the recipe. A couple of thoughts on the cheese. We try not to each much of it, so I have made these without cheese and they still taste great. I've also tried topping them with cheese at the last few minutes of baking, which didn't turn out so well. The muffins have a rounded top and the cheese fell off and crisped up along the sides of the tin. This could be because I overfill mine with toppings... but this is what I've experienced. I love the flexibility of this recipe. I love that I can jam some of these full of mushrooms, spinach, peppers and asparagus. Right along side of the cheese and egg only for my picky eater. Love love love it!
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Amazing Muffin Cups

Reviewed: Aug. 7, 2014
I reduced the amount of sausage for our family preference, but these have a nice, solid taste to them + were quick + easy to make. THIS IS AN EXCELLENT BASE RECIPE. I've already made several batches + here are my suggestions. Skip the butter and just press the hash browns into a sprayed pan. I do this by spraying the muffin tin and then dropping a small handful of hash browns in to each opening. Then take a 1/4 cup measure, spray the back side (bottom) of it, and squash it into the muffin tin holding the hash browns. This presses it down + up the sides brilliantly. You may have to wipe off the 1/4 cup measure and respray it several times. Then I sprinkle with salt and pepper to taste. Bake the 12 minutes as suggested. Then, add in whatever finely diced toppings you like. Finally, pour in the egg over each cup and bake per the recipe. A couple of thoughts on the cheese. We try not to each much of it, so I have made these without cheese and they still taste great. I've also tried topping them with cheese at the last few minutes of baking, which didn't turn out so well. The muffins have a rounded top and the cheese fell off and crisped up along the sides of the tin. This could be because I overfill mine with toppings... but this is what I've experienced. I love the flexibility of this recipe. I love that I can jam some of these full of mushrooms, spinach, peppers and asparagus. Right along side of the cheese and egg only for my picky eater. Love love love it!
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Warm and Creamy Bacon Dip

Reviewed: Jul. 31, 2014
This is so addictive! I made this for a party and everyone gobbled it up. The flavors blend perfectly together. I did use real bacon, not bacon bits. Next time I will do as other reviewers suggested and add more bacon and/or sharp cheese.
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Best Grilled Pork Chops

Reviewed: Jul. 28, 2014
This really is THE best marinade for pork chops. The blend of all the ingredients really, really pulls out the flavor of the meat. I just made these for dinner and everyone commented on how good they were, even the kids. All you heard was "mmmmm" and "oh my gosh..." Thank you thank you for posting this recipe. This couldn't have taken more than 5 minutes to prepare either. I had regular soy sauce, not light. It was superb. I also used 1 tbs of garlic powder. The marinade is amazing. It's going into the regular rotation. One quick note, I used sesame oil because it's what I had on hand. The recipe still turned out amazing. Don't be scared to substitute what you have on hand!
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Best Brownies

Reviewed: Feb. 2, 2014
Hands down the best brownie, according to friends and family who just ate them. I was pleased with the compliments and managed to save a bite for myself. HOLY COW are they awesome! I made exactly as written, but used the user tip to hand mix and not OVER mix. The brownie was crunchy on the edges and moist inside. I did add in 1/3 cup of chocolate chips and baked them for the full 30 minutes. Wow wow wow are these great. And super fast/easy to make. Thanks for sharing this recipe! I will have to double it next time.
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Donut Muffins

Reviewed: Dec. 7, 2013
I just made these and this recipe is excellent. Using muffin pans, the recipe donut-muffin was chewy inside, but had crunchy edges outside. We personally found the nutmeg to be a bit overpowering, and will reduce down to 1/2 tsp or less next time. I took another reader's suggestion and rather than make the melted cinnamon sugar icing, I put 1/4 cup of sugar and 1 teaspoon of cinnamon in a brown bag. As I pulled the donut-muffins out of their pan hot from the oven, I tossed them in the brown bag, and let the kids shake them up. Truly delicious and fast breakfast recipe, thank you SO MUCH for posting this.
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Donut Muffins

Reviewed: Dec. 7, 2013
I just made these and this recipe is excellent. Using muffin pans, the recipe donut-muffin was chewy inside, but had crunchy edges outside. We personally found the nutmeg to be a bit overpowering, and will reduce down to 1/2 tsp or less next time. I took another reader's suggestion and rather than make the melted cinnamon sugar icing, I put 1/4 cup of sugar and 1 teaspoon of cinnamon in a brown bag. As I pulled the donut-muffins out of their pan hot from the oven, I tossed them in the brown bag, and let the kids shake them up. Truly delicious and fast breakfast recipe, thank you SO MUCH for posting this.
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Slow Cooker Chicken Taco Soup

Reviewed: Feb. 2, 2013
This recipe was spectacular! I made it as written (with one exception), and the entire family gobbled it up. I didn't have a can of beer, and so instead substituted chicken broth. The prep time is minimal and it's great to drop everything into a slow cooker and come home to a healthy, high protein dinner. Next time, I will add more liquid, for personal preference. I would prefer it with another 15 oz of liquid so there is more broth. Thanks for sharing -- it will definitely be in our rotation.
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Best Chocolate Chip Cookies

Reviewed: Dec. 8, 2012
OMG this recipe deserves FIVE stars plus. This is my new go-to chocolate chip cookie recipe. The cookies taste amazing, and were completely gone within minutes of putting them out. I started by perusing different recipes here at AR, then combed through the reviews, and decided to try this one. I watched the video first and definitely recommend that because it demonstrated very specific techniques. I used a hand mixer, then switched to stirring ingredients by hand, as shown in the video. I was out of regular size chocolate chips, so used miniatures instead. I sectioned the dough, putting half in the refrigerator while scooping out the other half. I also used a reviewer's tip to reduce oven temperature to 325. I used a sheet of parchment paper on the cookie sheet too, instead of spray. I used two teaspoons and quickly hand formed the dough into round balls about 1" each. I started with 5 minutes on the bottom shelf, then moved for 5-6 minutes to the top shelf. Then I let the cookies set for 2 minutes on the cookie sheet before moving them. This cookie has a great flavor. It is crunchy around the outside, but still chewy inside. It is the perfect combination. Thanks SO much to the person who shared this recipe.
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Fluffy Peanut Butter Frosting

Reviewed: Apr. 7, 2012
I made this exactly as written, and it is fabulous, I used my stand mixer, and after all ingredients and all the milk had been added, I let it go on medium for 3-4 minutes. It whipped up very nicely. I piped it into some chocolate cordial cups, froze them, and served them chilled. It is very good.
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World's Best Lasagna

Reviewed: Dec. 28, 2011
I made this for Christmas 2011, and it is FANTASTIC. Other reviewers have commented about the long prep time. I made the sauce one day, simmered it for about 5 hours, then refrigerated overnight. The following day, I assembled and baked it. The sauce is fantastic. Sweet but not too sweet. I used premium ingredients as other reviewers suggested, including real, fresh, mozzarella from a deli. I also used turkey sweet italian sausage. It was superb. Last comment is that I had enough lasagna for a 9x13 pan, PLUS a smaller 8x8 pan. It made a gigantic portion.
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Crescent Layer Bars

Reviewed: Nov. 24, 2011
This is a fantastic, quick version of "Magic Bars." All my guests loved them and asked for the recipe. PLEASE BE AWARE that, after baking for 25 minutes, they are going to come out of the oven swimming in condensed milk. This is okay. Do not add more time, and do NOT put them back in the oven (as I did the first batch I had to throw out...). Move them to a wire rack and let them cool down for 10 minutes. Then, refrigerate them until they are hard (well over an hour for me). This is such a quick way to make a sweet treat. Use your favorite ingredients, sprinkle them with coconut, and use whatever you have on hand. They are great.
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Photo by Montrod

Halloween Bloody Baked Rats

Reviewed: Oct. 30, 2011
5 star rating = meatballs only, I didn't make the sauce. These meatballs were so simple and delicious. Everyone, adults and kids, loved them and ate them. I made each "rat" the size and shape of a large egg, and I got about 24 of them from 2 pounds of meat.
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Seven Layer Tortilla Pie

Reviewed: Jul. 11, 2011
This recipe is great -- entire family loved it. Super quick to assemble... but definitely needs the entire 40 minutes of baking time. I will make this again.
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3 users found this review helpful

Happy Roast Chicken

Reviewed: Apr. 25, 2011
This recipe was so simple and easy. It was my first roast chicken... and it turned out great. Next time I will definitely add more seasoning. But this recipe gives you a very moist chicken!
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Sep. 5, 2010
WOW these were delicious cookies! I followed the recipe to the T, even using parchment paper. They were gigantic (requirement from my 9-year-old), crisp and yet chewy. The flavor was amazing. This is my new go-to CCC recipe. THANKS so much for posting it!
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Cream Filled Cupcakes

Reviewed: Apr. 19, 2009
These are the best cupcakes I've ever made. I've made them for lots of parties, and they get gobbled up by the ADULTS before the kids even get a chance to eat them. While making each stage of the recipe, I was not impressed. The cupcake batter was okay, the filling was average. But HOLY COW when it is all put together, it is the most perfect cupcake ever. The chocolate cake is moist and not overbearingly chocolate, the filling is just perfect. And this frosting recipe (see below) is the perfect complement. If you haven't tried this recipe, you will be pleasantly surprised. I used another reviewer's frosting recipe of 1/4 cup butter, melted; 1/2 cup unsweetened cocoa powder; 1/3 cup milk; 1 teaspoon vanilla extract; 3 1/2 cups confectioners' sugar. I found it is best to keep these refrigerated until you serve them. There will be NO leftovers! when you put them all together, this is a taste explosion.
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Ranch Burgers

Reviewed: Apr. 19, 2009
Excellent flavors. I like ranch, not love it, and was hesitant thinking it would be overpowering. But it is not at all. This is a great recipe. Kids & spouse loved it. Will definitely make this again!
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