Virginia Mom Recipe Reviews (Pg. 1) - Allrecipes.com (10419285)

Simply the Easiest Beef Brisket - Modified

Reviewed: Dec. 14, 2011

2011-12-14 An easy & flavorful tender brisket recipe. I used Sierra Nevada pale ale and added granulated garlic to the seasoning of the brisket but otherwise made the recipe as is. Thank you for an excellent recipe, PMARRIE.

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Simply the Easiest Beef Brisket

Reviewed: Dec. 14, 2011

2011-12-14 An easy & flavorful tender brisket recipe. I used Sierra Nevada pale ale and added granulated garlic to the seasoning of the brisket but otherwise made the recipe as is. Thank you for an excellent recipe, PMARRIE.

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3 users found this review helpful

Marinated Grilled Shrimp

Reviewed: Jun. 27, 2011

2011-06-19 I grilled 6 pounds of shrimp using this recipe for Father's Day & left out the salt and halved the cayenne per personal preference. It was light but delicious. I prefer a stronger flavor with marinades so I'll be doubling the seasonings when I make it again.

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6 users found this review helpful

Mango Lassi II

Reviewed: May 31, 2011

2011-05-31 We've been making this for several years. Very refreshing and easy to make.

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3 users found this review helpful

Italian Butter

Reviewed: Mar. 7, 2011

2011-03-07: I had high hopes for this recipe after seeing the ratings, reviews & recommendations so I decided to make a double batch. I knew that the amount of pepper would be more than I'd prefer so I reduced both the crushed red pepper & ground black pepper by half. I omitted the salt as per personal preferences. I placed the ingredients in a bowl and used an immersion blender to break up the mixture since I don't own a coffee or spice grinder. Once the mixture was a smoother blend, I placed a small amount in a plate and drizzled it with olive oil and dipped some artisan Italian bread into it. The pepper amount was still overpowering to both myself and my daughter who likes a generous amount of pepper in her food. There was too much of a bite from the garlic for me. If I decide to try the recipe again, I'll sharply reduce both peppers and use roasted garlic instead.

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7 users found this review helpful

Supreme Strawberry Topping

Reviewed: Feb. 20, 2011

2011-02-20 The recipe ingredients were doubled and cooked until thickened. After pureeing the cooked mixture & tasting it, I decided not to add in more sliced strawberries. The vanilla extract gave an unusual flavor & would not have been my first choice for flavoring the sauce.

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Sauteed Garlic Asparagus

Reviewed: Feb. 16, 2011

Very simple yet delicious.

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5 users found this review helpful

Country Green Beans

Reviewed: Feb. 9, 2011

This was very good & simple. I substituted haricot verts for the regular green beans. I used an extra clove of garlic & sauteed it in the margarine with the onion before adding the other ingredients.

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7 users found this review helpful

Country Green Beans

Reviewed: Feb. 9, 2011

This was very good & simple. I substituted haricot verts for the regular green beans. I used an extra clove of garlic & sauteed it in the margarine with the onion before adding the other ingredients.

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4 users found this review helpful

Garlic Chicken

Reviewed: Jan. 24, 2011

2011-01-24 I marinated the chicken breasts in Kraft Light House Italian dressing overnight for more flavor. Even though the chicken was coated and baked right after removing from the refrigerator, it cooked very quickly and was somewhat dry after only 30 minutes. The flavor was good - my daughter said they tasted like chicken nuggets.)

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5 users found this review helpful

Avocado-Mango Salsa

Reviewed: Jan. 24, 2011

2011-01-24 I used green onion instead of red & white balsamic instead of white wine vinegar plus omitted the salt. I wasn't keen on the texture of the avocado & thought it could use some cilantro. The overall flavor was good though.

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7 users found this review helpful

Spinach Brownies

Reviewed: Nov. 26, 2010

2010-11-26 Very good but a little bland. Some garlic powder & parmesan cheese are definitely in order. We used 2 packages of defrosted, partially cooked spinach that had been squeezed to remove excess liquid. The amount of salt was reduced by half as a personal preference. "I Can't Believe It's Not Butter" was substituted for the real butter without a problem. We'll definitely make this again with the changes mentioned.

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8 users found this review helpful

Sweet Green Bean Bundles

Reviewed: Nov. 25, 2010

2010-11-25 I used haricot verts instead of regular green beans. The beans were blanched for about a minute and a half and the bacon was partially cooked beforehand. I used some of the bacon grease to coat the baking pan. The beans were bundled in groups of 10. The amount of sauce seemed excessive and was very thick. I ended up microwaving the sauce before spooning it over the bundles. I cooked them for 30 minutes covered in foil then uncovered them for the last 10 minutes. They were sweeter than I prefer and would cut back on the brown sugar if I made them again.

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Chocolate Chip Cheese Ball

Reviewed: Nov. 25, 2010

2010-11-25 I made this as written with the exception of extra chopped pecans to completely cover the cheese ball. The mixture was too soft to shape into a proper ball even after refrigerating overnight. The end result was much too sweet for us. If I were to make this again, I'd use bittersweet chocolate in some form to try to eliminate some of the sweetness & increase the chocolate flavor. The brown sugar wasn't even discernible so I'd leave that out, too. *Updated 2011-01-24 We prefer the cheese ball frozen & in a log shape to allow more pecan coating.

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Muffin Frittatas

Reviewed: Nov. 23, 2010

2010-11-23 I made the first batch as written. They were too bland for our tastes. The second batch I made with a mixture of 1/2 good quality parmesan and 1/2 mozzarella plus about 1/8 tsp. garlic powder. The second batch was a lot more flavorful.

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11 users found this review helpful

Broccoli with Garlic Butter and Cashews

Reviewed: Oct. 23, 2010

I used "I Can't Believe It's Not Butter"® instead of butter and low-sodium soy sauce in place of regular soy sauce. I added the garlic to the melted "Not Butter" and let it soften before adding the rest of the sauce ingredients. The vinegar was too pronounced for our tastes. I think the addition of a cornstarch wash to thicken the sauce so it would remain on the broccoli & let the cashew pieces adhere would be an improvement. A little freshly grated ginger would also be a nice addition.

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Louisiana Sweet Potato Pancakes

Reviewed: Oct. 14, 2010

I made this recipe as stated 2010/10/14. This is a good jumping off point. Boiling the sweet potato didn't produce an intense flavor so there was only a hint of it in the pancakes. The nutmeg was very strong and helped overshadow the flavor of the sweet potatoes.

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4 users found this review helpful

Hummus III

Reviewed: Sep. 6, 2010

A good jumping off point for hummus. The lemon flavor was a bit pronounced but it was otherwise too bland for our tastes. This was too thick to blend so reserve the liquid drained from the garbanzo beans to thin it out.

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3 users found this review helpful

Marinated Veggies

Reviewed: Aug. 7, 2010

I used low-sodium soy sauce in this recipe along with zucchini, yellow squash, red bell pepper & Vidalia onion. The lemon was too pronounced and the garlic was lost among the other flavors.

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Pan-Fried Asparagus

Reviewed: Aug. 7, 2010

A fast & easy side dish. I modified the recipe 3 Tbs. each of butter & olive oil, 1/2 tsp. salt & 1/8 tsp. black pepper. The first time I made it, the garlic browned too much by the time the asparagus was cooked so I reduced the heat to medium and only sauteéd the garlic for 10-20 seconds the second time before adding the asparagus. The results were much better with those changes.

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5 users found this review helpful