Myra Recipe Reviews (Pg. 1) - Allrecipes.com (1170545)

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Awesome Beef Vegetable Soup

Reviewed: Dec. 10, 2011
I tried this one tonight. The taste is awesome and it is very quick and easy to prepare. I added a can of Rotel tomatoes, so I omitted the horseradish and hot pepper sauce. I used chicken broth in place of the water. I also added some small elbow macaroni along with the potatoes. This is definitely a keeper!
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4 users found this review helpful

Pan-Fried Asparagus

Reviewed: Mar. 24, 2010
I have been using a similar recipe for many years, but do not use any butter. Just olive oil! All other ingredients are the same. Love It! Better than any restaurant asparagus.
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1 user found this review helpful

Chicken Cordon Bleu II

Reviewed: Aug. 30, 2009
Has anyone reduced this recipe to 2 servings? I did, but it doesn't look like there will be enough sauce. In the reviews it has been reduced to 3 servings and one changed the ingredients in the sauce and the other didn't reduce the sauce and had a lot left over. I haven't made it yet, but guess I will adjust the amount as I cook, if it doesn't look like enough.
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0 users found this review helpful

Chicken Piccata with Artichoke Hearts

Reviewed: Jun. 4, 2009
This recipe is awesome just like it is, but for those that want a little kick, add a can of Rotel Tomatoes. Not only does it add a little spice to it, but also adds color. You can choose mild, medium, or spicy, depending on how hot you want it. It is easy and can be made ahead and reheated just before serving. I do not pound my chicken, cooking it as is works fine. It is a great choice for a dinner with guests. You just need to be in the kitchen to cook the pasta. Serve with a salad and garlic bread.
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2 users found this review helpful

Shredded Beef Chimichangas

Reviewed: Aug. 25, 2006
Awesome!! I scaled it down for 2. I made this in the pressure cooker. I lightly browned the meat, then added all the rest of the ingredients, except the cheese, and pressure cooked for 15 min. I turned off the burner, but left the pot on it and let the pressure drop on its own, about 20 min. I removed the lid and transferred the meat to a dish with a slotted spoon and shredded it with two forks. I then returned it to the the pot added a small can of green chilies and cooked the juice down, but was careful not to dry the meat. I used large flour tortillas and even with scaling the recipe to 2 servings it still made 4 chimichangas. I put the cheese on top of the meat before folding. There was plenty of filling. I pan fried them in just enough oil to cover bottom of pan. I served them topped with mexican shredded cheese, salsa, and sour cream. I didn't have any guacamole or would have used that too. They tasted just like the ones I have eaten at Mexican restaurants. I Will definitely make these again.
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73 users found this review helpful

Pizza Muffins

Reviewed: Aug. 25, 2006
Very good and easy. I added a tablespoon of garlic powder with parsley to the dry ingredients. I also added a tablespoon of chopped green chilies and some finely chopped pepperoni when I added the sundried tomatoes. In answer to Amanda...I combined the flour mixture and egg/buttermilk mixture before spooning into tins. I made 20 with one batch and did not have a problem with the cheese overflowing. This is definitely a keeper!
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3 users found this review helpful

Cherry Enchiladas

Reviewed: Jan. 6, 2006
Absolutely the best!! I made this for Christmas breakfast. I made two batches using 5" taco shells. I made 10 with Cherry Pie Filling and 10 with Apple Pie Filling. They were wonderful and all gone very quickly. No leftovers :(. This is definitly a keeper!!
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8 users found this review helpful

Christmas Breakfast Sausage Casserole

Reviewed: Dec. 16, 2005
Question...Has anyone cooked this the night before and oven warmed or microwaved it before serving?? I made one similar to this last Christmas and it was also delicious, but 1 1/2hrs is just a long time to wait for breakfast!
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2 users found this review helpful

Garlic Chicken

Reviewed: Dec. 9, 2005
This is an awesome, easy recipe just like it is. We like lots of spice! I scaled the recipe to 2 and added 1 1/2 tsp chopped parsley, 1 1/2 tsp chopped basil, 1/4 tsp crushed red pepper, and 1 cup shredded cheddar cheese to the dry ingredients. The coating was very crispy, the chicken very moist and extremely tasty.
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0 users found this review helpful

Cola Sauerkraut

Reviewed: Jun. 4, 2004
I had a dinner party and served this. Everyone loved it and asked for the recipe. I added a little sugar, only because I prefer it a little on the sweet side. I will be serving this one again! It is very easy to prepare. By the way, I am not a sauerkraut lover, but this was great!
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Best Italian Sausage Soup

Reviewed: Dec. 7, 2002
Very good, will make again. I used frozen mixed vegetables in place of zucchini and added more water as it was very thick. The mixed vegetables made it more like vegetable soup, but the Italian sausage gave it a different taste.
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3 users found this review helpful

Alison's Slow Cooker Vegetable Beef Soup

Reviewed: Nov. 17, 2002
Very good and spicy! I adjusted as others had suggested, 8 boullion cubes and no salt. I also added 2 cups more water as it was very thick. Next time I will cut the pepper to 1 teaspoon. This ones a keeper!
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3 users found this review helpful

Grandpa McAndrew's Irish Soda Bread

Reviewed: Mar. 16, 2002
This recipe was extremely easy and took very little time. It was too powdery looking, but tasted okay. I made another one using 3tbls of margarine. It looks better but I believe brushing the top with egg white and water would give it a glazed appearance. It is very heavy and slightly sweet. I served mine with whipped cream cheese.
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69 users found this review helpful

Garlic Shrimp Linguine

Reviewed: Jul. 28, 2001
Absolutely delicious and easy. I doubled all ingredients but pasta as we like lots of sauce. It was superb!!!! Too delicious for kids taste!
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1 user found this review helpful

 
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