mabcat Recipe Reviews (Pg. 1) - Allrecipes.com (10702218)

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Donna's Lasagna

Reviewed: Aug. 31, 2006
This is the perfect lasagna. It makes a big, hearty, meaty, savory dish! It is rather time-consuming, but worth it. We froze the leftovers for future lunches. I added more herbs than the recipe called for, and I also used a full LB of sausage. I substituted a four cheese blend for the grated parm, which was a good choice as well. I always mix dried parsley into the cottage cheese mixture and large amounts of garlic powder ( this is just my preference). Definitely recommended. Thanks for the recipe!
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18 users found this review helpful

Greek Style Garlic Chicken Breast

Reviewed: Sep. 3, 2009
Loved this! I did it on pork kebobs and I let it go overnight. I thought the flavor was great. It grills just beautifully. Can't wait to actually try it on chicken. Served with AR "Orzo and Tomato Salad with Feta Cheese." Yum!
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1 user found this review helpful

Carrot Cake Cookies

Reviewed: Aug. 25, 2011
These were really yummy! I am a carrot cake lover and I loved the taste and texture of these cookies. I frosted them with cream cheese frosting that I had left over. I also added a sprinkle of nutmeg and a sprinkle of allspice as well as a tsp of vanilla.
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5 users found this review helpful

Creme Anglaise II

Reviewed: May 15, 2012
Perfect! It's really, really bad for you, but so delicious!
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4 users found this review helpful

Rosemary Ranch Chicken Kabobs

Reviewed: Jun. 5, 2007
So far, I have made this twice and it is quite good. The second time, I realized that I only had Ranch Free, rather than regular Ranch dressing, and it still worked fine, though the consistency of the marinade was slightly different. This marinade is a little different, but extremely savory and yummy, even for picky eaters. Thanks!
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0 users found this review helpful

Lemon Glazed Cake

Reviewed: May 27, 2007
This is a good summery dessert. It is very fresh-tasting and seems light, although a glance at the ingredients will reveal that impression to be misleading. The cake was great and people enjoyed it, but there was one thing that bothered me a bit, which was the color of the cake. It screams YELLOW. I wish there was a way to reduce that fakey bright yellow. Maybe use a pudding rather than a gelatin, as another reviewer said that worked fine. Here are the changes I made based on other reviews: 1. Omitted water from glaze 2. Used a bundt pan 3. Reduced baking time by 4ish minutes 4. Poked holes in the top to allow glaze to penetrate. 5. Added the zest of 1 lemon & 1 tsp. pure vanilla to the icing. Other than that, texture, recipe-ease and taste were all 5 of 5 stars. Thanks!
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39 users found this review helpful

Pretty Chicken Marinade

Reviewed: Mar. 27, 2007
Definitely a keeper! There are millions of marinades, why choose this one? Because it has the right ratios of everything. I did add the 2T of brown sugar (as recommended by another reviewer). This is a great "first grill of spring" item! Thanks!
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0 users found this review helpful

Mom's Ginger Snaps

Reviewed: Mar. 27, 2007
Love them! These might be favorite cookies. I love fall spice smells. Turbinado sugar is good for rolling them, rather than regular white sugar. Don't overbake these. I prefer them a little chewy rather than crispy. But they will get very crispy if you overbake.
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1 user found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Jan. 7, 2013
Yummy! This is the kind of cornbread that I like. I am picky about cornbread. The buttermilk makes all the difference. It was so good with my white chicken chili. mmmmmmm.
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1 user found this review helpful

Mom's Zucchini Bread

Reviewed: Sep. 8, 2011
We loved this bread! Very delicious and has a nice texture too.
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3 users found this review helpful

Melissa's Turkey Meatloaf

Reviewed: Sep. 11, 2011
I loved this! Of course, I had to make a few changes based on what was in my pantry. I added one finely grated carrot, used dry Italian herbs, garlic powder instead of fresh, grated onion instead of minced, plain panko crumbs, a little mayo (out of eggs) instead of eggs, and ketchup instead of soup. But it's still the same basic idea and it had a great flavor! Served with baked potato and green beans. Great recipe! We will have this again.
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4 users found this review helpful

Broccoli and Cheddar Soup

Reviewed: Mar. 1, 2012
This was really nice on a cold night with crusty bread and green salad. We really liked it. I think it is a wonderful base recipe that could be used with additional veggies. I had never tried the method of mixing the flour into the milk before pouring into the pan. It worked just fine. I just whisked the flour and milk together a little at a time. Usually when I have made cream soups/sauces, I've started with butter and then flour and then milk. So that was interesting and didn't require much babysitting, which makes the soup very easy.
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2 users found this review helpful

Aloo Phujia

Reviewed: Feb. 20, 2011
I loved it. For my taste, it was just spicy enough. I added chopped fresh parsley and I think other veggies might be good too, as I think it is served that way sometimes. This would be a delicious side dish for any grilled meat.
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2 users found this review helpful

Key Lime Pie VIII

Reviewed: Aug. 20, 2009
This was awesome. It's creamy and tangy and sweet with tons of lime flavor. I love lime! I ended up using about 12 small limes to get all the juice. It made more than enough filling for the shell, so maybe next time I can get a bigger shell. The leftovers were awesome as a dip with graham crackers though!
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1 user found this review helpful

Best Brownies

Reviewed: May 21, 2007
What can I say? These are literally the best brownies ever. I prefer to use a nonstick metal pan rather than a pyrex glass pan, as they metal seems to bring out the texture I prefer for this recipe. Another awesome time-saver is that you don't have to wait for these to cool to ice them. I just LOVE that. I am always impatient about icing, and I have often not waited long enough with bad result. So thanks for this awesome recipe!!
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1 user found this review helpful

Basic Cream Cheese Frosting

Reviewed: Aug. 25, 2011
Perfect cream cheese frosting. Frosted a red velvet cake beautifully. FYI, this also freezes well. Just give it enough time to get to room temp/spreadable consistency.
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8 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Jun. 25, 2007
My husband and I liked this alot. We think it's yummiest when the edges get a little crunchy.
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0 users found this review helpful

Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating

Reviewed: May 20, 2007
Thanks for this awesome recipe. So far, I have made it twice. The first time was for Mother's Day. The wet rub is fabulous and came out wonderfully. The really great thing about this recipe is the fool-proof grilling directions. Follow them precisely and you will not be disappointed. If you need additional help with prepping your tenderloin, the Joy of Cooking has great detailed instructions. Also, if you are using a tenderloin in the 3.5LB range, you can half the recipe for the wet rub and there is still plenty. Thanks for the great recipe. It came out perfect and rosy with a yummy, peppery grilled crust on the outside.
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28 users found this review helpful

Snickerdoodles from Crisco® Baking Sticks

Reviewed: Jan. 17, 2012
These are the snickerdoodles I remember from being a kid. I wish I had the butter-flavored Crisco. I think that would have been better. I had plain. These were good. I thought they needed 9 minutes at 400. I have a thermometer in my oven and the time was a little short.
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4 users found this review helpful

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