dyannem Recipe Reviews (Pg. 1) - Allrecipes.com (10839945)

Greek Pasta Salad I

Reviewed: Jan. 3, 2010

I didn't have time to make ahead so I just rinsed the pasta for a very long time in very cold water. I also sauteed the fresh mushrooms in canola oil before adding to the salad. I added Antipasta green olives with peppercinis. I used my own dressing which is balsamic/red wine/olive oil with pepper, seasoning salt, garlic salt, onion salt, oregano, basil and roasted garlic. I just put the dressing in the claret and everybody added how much they wanted. This salad is great with colored peppers, red onion, a little celery and tomatoes. I also used a pizza grinder for more seasoning on top of the pasta. I never put the dressing on the pasta salad because everyone in my house likes a different amount, or sometimes a different kind. I used the basil and oregano from the jar, not the dry kind and mixed a little of each into the pasta salad as well as the dressing. This was great the first day and on subsequent days and can be used as a main dish or a side dish. I even packed some in lunches. Great and versatile recipe.

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Cream of Asparagus Soup II

Reviewed: Nov. 5, 2009

Awesome recipe. I sauteed onion, garlic and fresh mushrooms in butter and added seasining salt and hungarian paprika. I mixed this with the flour and added it to the sauteed asparagus. I also used lemon herb chicken broth and added 6 cups of chicken bouillion and an extra .5 cup of milk (in place of half and half). This fed the whole family and they loved it. Also sauteed the asparagus for double the time.

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Spinach Salad II

Reviewed: Jun. 6, 2009

I have served this now on several holidays as well as having it as a stand alone dinner with bread or soup. I double the dressing and add fresh mushrooms and use Bacos instead of bacon for the vegetarians. It is better than restaurant spinach salads.

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3 users found this review helpful

Scalloped Potatoes and Onions

Reviewed: Sep. 30, 2008

The definitive scalloped potatoes recipe. It isn't so gooey and heavy - but so tasty!

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Corn Souffle

Reviewed: Sep. 30, 2008

This was so good and a great vegetarian dish as well. I followed the advice to separate the eggs and since I only had one can of creamed corn I used an extra can of regular corn and added a can of cream of celery soup. I also added the cheddar cheese. It took longer to set - cooked it for 1 hour 40 minutes. I served sour cream for garnish and there was no leftovers.

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Cauliflower and Broccoli Bake

Reviewed: Jun. 30, 2008

This is an awesome recipe - I steamed the brcccoli, cauliflower, onion and 1 large russet potato in a steamer for 20 min. Then, I added all the sauce ingredients plus a can of cream of chicken soup and baked for 30 min. Excellent!

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Hash Brown Casserole II

Reviewed: Apr. 1, 2008

Excellent, tasty potato casserole. I also used the cream of mushroom soup instead of the cream of chicken and I cooked it for 45 minutes and then topped it with french fried onions (crumbled) and then cooked for another 15 minutes. yummy!

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Garlic Broccoli

Reviewed: Apr. 1, 2008

This got rave reviews from my family. I did not have any sesame oil so I used Macadamia Nut oil and a little extra lemon. Otherwise, followed the recipe to a "T". Thanks.

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Glazed Meatloaf I

Reviewed: Feb. 12, 2008

Excellent, moist meatloaf. I added a package of dry onion soup mix, used bread crumbs, added lots of ketchup when mixing meatloaf. I then scooped a large "bowl" in the middle of the loaf and filled with shredded cheddar cheese, molded it back into a loaf and it made a suprise filling inside. Family loved it!

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Pot Roast in Beer

Reviewed: Nov. 11, 2007

I followed this recipe to the letter except used 2 cans of cream of mushroom (3.5 lbs. of meat) and I marinated the meat for 2 hours first (olive oil, granulated garlic and Kroger steak seasoning - similar to Dales). This turned out excellent and it is a terrific way to use less expensive cuts of meat (particularly round steak).

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Tomato-Mushroom Soup

Reviewed: Nov. 6, 2007

Wow! What a great way to use fresh mushrooms. I followed recipe exactly (doubled) and added a pinch of sugar and a couple of tablespoons of milk. Everyone asked for seconds.

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Traditional Mashed Potatoes

Reviewed: Oct. 13, 2007

This is a good, classic mashed potatoes recipe. I followed these directions (double recipe) and for creamier potatoes added one package of Neufchatel cheese.

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Kielbasa and Kidney Beans

Reviewed: Aug. 16, 2007

This was a very nice change of pace from plain old "kielbasa and Kraut." I doubled the recipe and added a jar of pickled cabbage and it tasted great!

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Maple Salmon

Reviewed: Mar. 4, 2007

This is a great salmon recipe. Be sure to marinate for no longer than 30 minutes. I had a 2.5 pound fillet and I cooked it about twenty minutes. It was about 2 inches thick but not uniformly. The fish turned out fork-flaky and very flavorful. This was a very easy fish recipe.

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Green Bean and Feta Salad

Reviewed: Feb. 21, 2007

This was very good. The garlic was a little strong for our taste however, and I will cut it in half next time.

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Guinness® Corned Beef

Reviewed: Feb. 12, 2007

This is the only way I will make roast beef brisket from now on. Follow the advice to cook it slow and turn often and I put it right in the Guiness and brown sugar fluid. Finally a corned beef brisket that was not bland and tough!

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Savory Mushroom-Barley Soup

Reviewed: Feb. 12, 2007

This is an excellent recipe for soup. I combined this recipe with the Swiss-Mushroom Barley soup recipe on this site. I used the regular pearl barley and added a little milk and shredded swiss cheese. I doubled the recipe and it was a hit!

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Round Steak Sauerbraten

Reviewed: Feb. 12, 2007

This meat turned out so tasty and fork tender. I have a big family so I doubled the recipe and used the suggestion to use 3 tablespoons of brown sugar and 4 to 6 T of red wine vinegar and 2 T of Worchest. I doubled all this and the gravy and baked it at 350 degrees for 1.5 hours. It was excellent!

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10 users found this review helpful