Marcia Recipe Reviews (Pg. 1) - Allrecipes.com (10784762)

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Wild Rice and Ham Casserole

Reviewed: Dec. 26, 2007
I expected and hoped to enjoy this recipe, but I was disappointed. All I tasted was the mayonnaise. In fact, after eating it, I checked the recipe to make sure I didn't accidentally add too much. But no, I made the recipe as instructed. Maybe it would be better with only 1/2 cup of mayo.
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21 users found this review helpful

Abby's Chicken Rollatini

Reviewed: Aug. 9, 2010
Delish! Out of hundreds of recipe choices, I am making THIS again this weekend for a large dinner party because I know everyone will love it.
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16 users found this review helpful

Crazy Good Stuffing and Baked Chops

Reviewed: Jan. 2, 2011
Thanks, Pam's dad, for an outstanding recipe! Even my picky 22 month-old loved this. Next time, I'll try this recipe with chicken breasts. I'm sure it's excellent that way as well, but delicious as-is.
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7 users found this review helpful

Belle and Chron's Spinach and Mushroom Quiche

Reviewed: Jan. 11, 2010
Wow. This quiche was fantastic. I made three for a baby shower I hosted yesterday & this was a complete hit. I feel it is a must to saute the onions, mushrooms, & spinach beforehand. Otherwise, I'm certain you will have a soggy quiche. Also, don't ever "wash" your mushrooms (with any recipe). They are little sponges that absorb water. Instead, just wipe the dirt off with a damp paper towel. I added some minced garlic to the mushroom mixture for added flavor. This kicked up Lorraine is the best quiche I have ever eaten and I'm proud to say I made it! Yay!
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7 users found this review helpful

Roasted Pork Loin

Reviewed: Jan. 9, 2010
This pork loin turned out excellent. It looked dry & overcooked when it was finally finished (1.5 hrs. for 2 lb. loin) but it wasn't, it was delicious! I used about 2 Tbsp. olive oil & added 1 tsp. dried thyme for added flavor. I also used about 4 Tbsp. minced garlic (in the jar) & pressed it into the slits I pierced all over the loin. Careful on the salt; a little goes a long way on this for some reason & I'm a huge salt lover. There was only maybe 1/2 C. drippings in the pan - certainly not enough to "baste". Instead, I flipped it over every 30 minutes. I mixed the drippings in with a gravy (packet) I made for mashed potatoes. It really added to the flavor of the gravy. One last thing: be sure to let the loin sit for at least 5 minutes before slicing it. Otherwise, all the juice will pour out & you'll have a big, dry, disappointing piece of meat, regardless of how fabulous the recipe is. Once bitten, twice shy.
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4 users found this review helpful

Peppermint Bark

Reviewed: Dec. 19, 2012
Okay, so let me tell you what NOT to do... Leave it to me to mess up such a simple recipe! First of all, I decided from the get-go to double the recipe since I'm making this for several neighbors. This was mistake #1. When working with something like chocolate (and especially white chocolate) that hardens quickly after it's melted, it's best to work quickly and in small batches to decrease room for error. I did use the microwave to melt both chocolates and that ended up being fine. However, when I started pouring and spreading the chocolate is when the problems began. Do NOT use the Reynold's foil sheets side by side to line the baking sheet. As soon as I started spreading the first layer the foil sheets were sliding all over the place. Next time I will probably lightly oil the baking sheet (a much smaller one for a batch half the size, mind you. Next, do NOT try to get all sophisticated & buy the Andes peppermint baking chips. They are not the same as regular peppermints! They look like imitation bacon bits (rather than bakin' bits - ha!). To make matters worse, they are expensive! Stick with the cheap, festive candy canes or peppermints (which can be found in the bottom of Granny's purse, next to the butterscotch rounds). Lastly, of course I didn't wait long enough and got the muddy not-so-pretty marbled effect. At this point I gave up and dumped the rest of the peppermint baking chips on top because clearly, the only person stuck with this bark will be Santa on Xmas Eve!
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2 users found this review helpful

Broccoli Chicken Casserole I

Reviewed: Jan. 2, 2011
I added about 4 oz. of fresh sliced mushrooms and used a box of chicken flavored Stove Top Stuffing. I also added one can of Campbell's beefy mushroom soup for added moisture, which I feel is a must (or 2 total cans of cream of mushroom soup) if you decide to use an entire box of stuffing, like I did. I didn't layer, I just combined everything, covered the dish with foil so the stuffing wouldn't dry out and get crunchy on top, and cooked for 40 minutes. Very tasty!
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2 users found this review helpful

Chef John's Perfect Mashed Potatoes

Reviewed: Jan. 9, 2014
Yes. Perfect. Thank you!
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1 user found this review helpful

Blueberry Zucchini Bread

Reviewed: Aug. 9, 2010
Used 1/2 Splenda/1/2 sugar... 1/2 all purpose flour/1/2 wheat flour... 1/2 oil/1/2 applesauce. Fantastic!
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1 user found this review helpful

Chef John's Classic Beef Stroganoff

Reviewed: Feb. 21, 2014
For anyone reading this who is fairly new in the kitchen-- don't think you can get away with cutting the cooking time down just because your sauce has thickened. Cuts of meat like chuck roast have to be cooked low and slow and for quite a long time to melt the collagen in the meat. If the collagen doesn't melt, you will left with extremely tough meat and wonder what happened and then give this recipe a low rating. It took me years to discover this fact about meat. Because I was short on time, I made the kid-friendly, faster version: ground beef and diced mushrooms (to camouflage the mushrooms to look like the ground beef) with sour cream and egg noodles stirred in. Using ground beef was nice because it cut my cooking time down by 75%. Both of my girls (2 & 5) gobbled this up and my picky 5-year old was oblivious to the mushrooms. BTW-- I discovered a good way to dice the mushrooms: I used my egg slicer and just turned the mushroom once after the first slice then turned the mushroom on it's side to cut the length. Big time saver and worked great! Thank you, Chef John, for another amazing recipe! I plan to make the written, grown-up version for my next dinner party. :D
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Mitzie's Beef Stroganoff

Reviewed: Jan. 28, 2013
DEE-LISH! The mustard gave it that extra little twang that was so subtle, yet so important to the overall flavor of this dish. I doubled the sour cream and omitted the cream cheese (as I didn't have any on hand) and I added a few splashed of white wine for another level of flavor. Oh, and fresh mushrooms. It was fabulous! Surprisningly decadent.
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