M. Grillo Recipe Reviews (Pg. 1) - Allrecipes.com (10947178)

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M. Grillo

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Country Apple Dumplings

Reviewed: Apr. 15, 2013
Made this last night for dessert and was very pleased with the outcome. I read through many reviews to make the best decision using other's experiences. I did lightly coat the cut apples in sugar, cinnamon and nutmeg prior to rolling in dough. I want to add that I think it's important to seal the dough without having any leaks. This may be why the dough became soggy and undercooked for others.I made half the recipe as written. My apple corer cuts the apple into 8 equal wedges, however, I cut each one in half again and used two for each triangle. This allowed the apples to cook perfectly. I also used Pillsbury brand crescent dough since I have tried substituting cheaper brands in the past when buying pie crust and there is a big difference in the final product. I made sure the butter mixture was poured over each dumpling. It was kind of thick and never creamy thin like the video but that may be because I used a mix of white and brown sugar as others suggested. The end product was delicious regardless and the top was nice and crunchy. I used Shoprite lemon/lime because you can buy it by the can and it's the same as using Sprite (make sure not to pour it directly on top of the dumplings). I cooked it for approximately 45 min. and served with vanilla ice cream. It was a keeper and I will definitely make this again.
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Banana Cream Pie I

Reviewed: Apr. 13, 2013
I made this recipe because I had extra bananas and a store bought graham cracker crust on hand and thought it would be nice to try this for dessert. The texture and flavor were excellent and everyone enjoyed it. My only complaint is that the bananas turn brown within a day and it doesn't look as nice (but still tastes great). Make sure to serve this same day...hopefully there won't be any leftovers.
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Chicken Asparagus Roll-Ups

Reviewed: Apr. 7, 2012
Easy to make but don't think it had enough flavor and moisture. I used one slice of provolone and it probably could have used 2. I followed the directions closely, only adding a thin layer of mustard sauce to the chicken prior to adding cheese and asparagus to roll up. Looked great, however, I wish they had tasted as good as they looked. Probably won't make again.
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Asian Beef with Snow Peas

Reviewed: Jan. 25, 2012
Nice flavor. I used rice vinegar, which may or may not be the same as rice wine, but the flavor was perfect. I doubled the sauce (perfect for 1 lb. of meat over rice). I also added one 12 oz. bag of frozen Birdseye Steamfresh "Asian Medley" veggies. Cooked them in microwave according to directions and added at the very end prior to serving. Becaue of this addition, I did not double the amount of snow peas.
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Photo by M. Grillo

Philly Cheesecake

Reviewed: Aug. 14, 2011
Very good (and easy) recipe to follow. Not sure why some reviewers had overly browned tops or ingredients seperating. It may have been their oven temp or amount of water around the pan, etc. When folding in the egg whites, make sure you've mixed them in completely. Using a wooded spoon to do this thoroughly will not hurt it. I was very pleased with the final texture and look , although it was lighter in texture than I'm used to. I followed the directions exactly. My only compliant was the graham cracker crust which did not work at stated. Once the fine crumbs hit the butter, nothing else would stick. Best bet would be to use directions for a graham cracker crust (more crumbs needed than mentioned in this recipe) and continue on from there. Definitely a keeper for a lighter version of cheesecake with a great flavor.
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Tomato Pie II

Reviewed: Aug. 11, 2011
Really enjoyed this as an appetiser and it was a great way to use Jersey tomatoes. I did not blanch them (not necessary in my opinion), but did let them drain for several minutes. I didn't use anything fat-free, but did lower the amount of mayo to just about 3/4 cup with the 4 oz. of cheddar cheese (which is the equivalent to 1 cup shredded). I used very large Jersey tomatoes so only used 1-1/2 which seemed good. I also used one med-large shallot sliced thin as my onion, and then cut one or two more times so that the onions were in smaller pieces. The mayo/cheese mix is easier to place on top if you use your fingers.....a little messy but the only way to apply it evenly. I let it cool approx. 20-30 min. and noticed that the first piece was a little runny, but the rest cut nicely like cutting a piece of pie. I would recommend making it enough ahead of time to allow for some cooling off time. Will definitely make again for company.
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Basil Shrimp

Reviewed: Aug. 11, 2011
Just ok....nothing special. Not sure what could have made it more memorable since the ingredients did catch my attention. Probably won't make again.
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Brazilian Cheese Bread (Pao de Queijo)

Reviewed: Apr. 5, 2011
Turned out good, however, I almost didn't continue after adding the tapioca flour and garlic. It said to mix until smooth and it immediately got thick and tough to mix (as though I didn't add enough liquid). I used butter (not oil) and will add a little additional milk next time. Since I was working with the consistency of a moist dough ball after adding the eggs and cheese, I made round balls and put them on a cookie sheet and had to bake approx. 25 min. They cooked the same size and shape as they were placed on the sheet. They were a bit gooey on the inside but fully cooked so I think they turned out as intended. I just had a hard time with what I expected when mixing and what actually happened. I'm glad I stuck with it and cooked them anyway. You could definitely taste the garlic, so eliminate it if you don't want the extra richness. Others had mentioned the mix being too thin? Since mine was just the opposite, I can only assume that using oil instead of butter may be the only factor that could have made the difference. Regardless, my husband and I liked them and my 15 year old couldn't stop eating them (and they were the size of large meatballs!).
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Chantal's New York Cheesecake

Reviewed: Jan. 3, 2011
Used graham cracker crumbs and followed recipe on box for the crust (which included a little sugar that was a plus for taste). Other than that, followed the recipe exactly. The top cracked all over within an hour of turning off the oven. The cheesecake, however, was great! A friend had purchased a cheesecake from a local bakery and brought it for dessert, not knowing I had made one from scratch. We had a tasting contest and mine won! Won't say the name of the bakery, but it is very well known in our area. The four star rating is only because the top cracked. I'm sure I could have covered it with a cherry filling, etc., but wanted to see how good it tasted plain.
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Mouth-Watering Stuffed Mushrooms

Reviewed: Jan. 3, 2011
No complaints, however, large mushrooms that need to be cut in order to eat do not appeal to me. Smaller ones that are bite size would be a better choice. I sprinked with a little bread crumb before cooking. They turned out nice but no "Wow" factor. However, we all agreed that the leftover mix used with sliced celery and crackers was a hit! Next time I will make it as a dip instead.
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Tantalizing Turkey and Blue Cheese Meatballs

Reviewed: Jan. 3, 2011
Actually very good. I only used one jalapeno and added an extra Tbsp. or two of blue cheese. Instead of 3 egg whites I used 2 whole eggs and only 2 Tbsp. of olive oil. I made them as an appetizer (bite size) and served them with the Balsamic Cream Sauce from this site as someone else recommeded. It was the perfect compliment as a dipping sauce but could have been used on pasta with the meatballs in a meal. Very tasty.
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Chicken and Broccoli Alfredo

Reviewed: Apr. 22, 2010
This dish was very tasty and easy to make....very nice flavor with simple ingredients. I doubled the recipe for the 4 of us and had approx. 2 servings left over. I used a large non-stick wok for cooking the chicken which made adding all the ingredients at the end easier for mixing. Also, adding the broccoli to the linguine during the last 4 min. of cooking was perfect and made for less clean up. I try new receipes often, and although they can be hit or miss, both my boys gave this a thumbs up and said it was a keeper. My husband and I agreed.
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Olive Cheese Melts

Reviewed: Apr. 19, 2010
Nice flavor and very simple to make.
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Oven Roasted Red Potatoes and Asparagus

Reviewed: Jun. 21, 2009
Not bad, but nothing special. Only added 1 Tsp. thyme and rosemary as suggested by others and it was plently. I guess I'm not a big lover of roasted potatoes. Also, not having a second oven makes planing difficult when it's needed to cook the main dish. The potatoes and asparagus should be served immediately.
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Balsamic Chicken and Fresh Mozzarella

Reviewed: Jun. 21, 2009
Not very flavorful. Will not try this again. I followed everything, including fresh mozzarella, perdue breasts that marinated for 12 hours (and I even tried poking small holes to let the flavor sink in), ripe tomatoes, fresh basil, etc. My husband and boys agreed....not a keeper.
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Bacon and Roquefort Stuffed Burgers

Reviewed: Jun. 10, 2009
This made an excellent tasting burger and I was pleasantly surprised! I used gargonzola cheese and the tint of thyme was very good....something I would never have tried on my own. I used dried thyme, not fresh. This might be why another reviewer thought the thyme was overpowering. Remember, don't use the same measurement when switching. I would probably use only half the amount in any receipe when switching from fresh to dried. I didn't even have to use ketchup or mustard, etc. like I normally would. Just a slice of tomato, red onion and fresh lettuce on a Martin's Potato Roll was terrific. Since I had purchased a pint container of gargonzola and had extra burger (used 80%), I made 2 extra and placed them in the freezer. Remember to make them large and pretty flat before adding the cheese mixture. Seal the edges good so no cheese can escape while cooking. They will shrink while cooking and with both top and bottom patties, they are a pretty hardy burger. These would be great for most adults if trying to cook up something a little different for a change. No flavor was so overpowering that it can't be enjoyed by most. Just follow the directions and make sure to use half the amount of thyme if not using fresh.
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Pork Chops to Live For

Reviewed: May 2, 2009
Very good and easy to make. I used 7 boneless pork chops and dredged in flour seasoned with salt, pepper & garlic powder (no egg). Meanwhile, I sauted an 8 oz. package of mushrooms and set aside. Then I sauted the onion (which I coursly chopped) and 3 cloves crushed garlic. I combined the cream of mushroom soup, milk and 1 envelope Lipton onion soup mix and warmed on top of the stove. Layered the porkchops, onion/mushroom/garlic, then sauce, and cooked 9 hours in slow cooker and served over rice. Consistency was perfect and everyone enjoyed it.
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Pork Tenderloin with Dijon Marsala Sauce

Reviewed: Feb. 11, 2009
Didn't WOW me. The Pork was cooked perfectly and was very moist and tender. The Dijon Marsala Sauce lacked something, although my husband and I were at a loss as to what could make it better. Perhaps those of you that are a bit more creative could give a few tips. My kids loved the pork but not the sauce. It wasn't the marsala flavor because they have had Chicken Marsala many times and enjoy it. Like I said, it was OK but I was hoping for more from the sauce.
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Onion-Roasted Potatoes

Reviewed: Jan. 16, 2009
I tried this expecting something more flavorful, however, it was a disappointment. Very bland tasting. They really didn't get crispy but were cooked perfectly. Won't try again.
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Slow-Cooker Pepper Steak

Reviewed: Mar. 29, 2008
Followed all directions and even added fresh galic as suggested and waited to cook peppers during the last hour. Nothing to brag about. My 10 year old who loves peppers was looking forward to it as it smelled good while cooking. Flavor was okay but nothing special. He said the meat was "dry". It's funny because after he said it I knew exactly what he meant. It wasn't juicy...just in juice. My 12 year old, who eats almost everything, finished his but said it wasn't a keeper. I agreed.
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