McGreg Recipe Reviews (Pg. 1) - Allrecipes.com (11831708)

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Mexican Strawberry Water (Agua de Fresa)

Reviewed: Aug. 4, 2011
Oh my, this recipe is a must try! I've tried making fruit water without much success and clearly letting it sit long enough is the key. What a refreshing treat on a hot summer day and when strawberries are in season. I reduced the sugar to 1/2c, as others mentioned and it was sweet enough for our taste. I was getting impatient at how long it took to strain so I just poured the remaining 7 cups water through the strainer to get every last strawberry flavoured morsel. There was only a small spoonful of seeds left, so I definitely recommend straining it to get that wonderful smooth taste.
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5 users found this review helpful

Chili I

Reviewed: Jun. 14, 2011
This has definitely become my family's #! favourite chili recipe over the years! I love the perfect combination of the cocoa, coffee and beer and mixture of spices. The ingredients blend together in such a way that the unique combination gets wild raves from everyone I've ever served it to! The only thing I do differently is chop the beef sirloin into small cubes and brown it first, then add the ground beef, drain any grease and then add the onions garlic and after it's browned. This recipe makes a large quantity and freezes very well - either in plastic freezer bags, or sometimes I also add both rice and corn as well (which accompanies this chili recipe to a T) in the same container for a fully prepared freezer meal to save for later.
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8 users found this review helpful

Baked Spaghetti

Reviewed: Jun. 4, 2011
Sensational! This recipe beats any and all of my lasagna or baked spaghetti efforts by a far mile - it's a keeper! I used cottage cheese and mashed it slightly with a fork because couldn't find a small curd type in local stores and ricotta cheese was more than twice the price. I did add 3 cloves of garlic along with italian seasoning instead of seasoned salt, but otherwise followed the recipe as stated. We really liked the mixture of the egg/buttter/Parm Cheese/spaghetti. It added an interesting combination to the overall flavour of each layers and for that reason I felt one jar of sauce, as stated in the recipe, was just the right amount.
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5 users found this review helpful

Rib Eye Steaks with a Soy and Ginger Marinade

Reviewed: May 16, 2011
I followed the recipe exactly, but I found the steak somewhat bland tasting. I think it was because of 1/2 cup of beer is too much and offset the flavour of all the other ingredients.
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5 users found this review helpful

Easy Pleasy Mac N Cheesy - US Navy Style

Reviewed: May 9, 2011
Very tasty! In fact I surprised myself about how good this recipe is - I suppose I associated mac/cheese with that horrid boxed stuff so to satisfy my grandson's insistence, I thought I'd try this recipe instead. Now he will only eat "this", not "that" and the whole family enjoys it along with him. Instead of cracker crumbs, I sometimes top with grated cheddar cheese along with panko, which adds a pleasant crunch.
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3 users found this review helpful

Amazingly Easy Irish Soda Bread

Reviewed: Jan. 22, 2011
Oh my...this bread is wonderfully tasty and so very simple to make. It's sort of like a huge pull-a-part baking powder biscuit. I noted comments regarding the middle being doughy which I didn't want to happen, so I cut the "x" on the top down deeply, about halfway into the middle, and had to increase the baking time to 55 minutes.
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9 users found this review helpful

Easy and Fast Cajun Chicken Caesar Salad

Reviewed: Jan. 2, 2011
I LOVE Cajun Chicken Caesar salad so much that I could eat it every day of the week! Anybody else? - if so, then you must try this recipe because you won' be disappointed. Although it does take a short-cut by the prepared salad dressing, it's not noticeable if one uses a good quality brand (refrigerated-store isle). Rather than grated Parmesan cheese, I also use freshly shredded. Sooooooo good, nutritious and quick to prepare especially when the bacon and chicken are cooked in advance!
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4 users found this review helpful

Pineapple Shrimp Rice Bake

Reviewed: Dec. 30, 2010
The main ingredients of this recipe suggest it might be a scrumptious and appealing dish, but in my opinion the liquids - soy sauce and pineapple juice alone - do nothing to add flavour and in my opinion the dish looks good but the taste is bland. To me, it's as though the recipe screams out for a tangy sweet and sour sauce, but stopped short by missing ingredients. A simple sweet and sour sauce can easily be made without any other changes except by using the liquid from a larger 20 oz can of pineapple and by adding 1/3 cup each of vinegar and brown sugar, and thickening the sauce with 1 to 2 tbsp of cornstarch - stirred in along with the soy sauce and ginger as the recipe states. A sprinkling of cayenne or 5 spice seasoning adds another tasty dimension - sweet sour and spicy.
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13 users found this review helpful

French Meat Pie

Reviewed: Dec. 27, 2010
Excellent! One thing I did differently was grate the onion (and a couple celery stalks) so it's hidden in the texture. I also adjusted the cooking temperature - baked at 425 for 20 minutes, and then 350 for 30 minutes only because that's how my mother always baked pie crusts of any sort. The initial high temperature is supposed to sear or seal the outside of the crust (similar to BBQing steak) which then makes for a more flavourful filling. I don't know for certain if that's true, but I loved this version of French Meat Pie, similar to tourtiere - and the only dish on earth in my opinion that MUST be served with ketchup!
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7 users found this review helpful

Cranberry Salad III

Reviewed: Dec. 27, 2010
This was very tasty! But it yields a HUGE amount - it's like a double recipe and would fill two regular sized salad molds. Unless I were bringing this dish to a very large banquet, for the typical up to 10 person family dinner next time I would definitely cut the recipe in half.
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4 users found this review helpful

Perfect Deviled Eggs

Reviewed: Dec. 27, 2010
Everyone was raving about how good these devilled eggs were at our Xmas table! And they are good - plus the colours of paprika and parsley flakes give it an added Xmas flair. But I do agree with previous reviewers comments with regard to the amount of the egg yolk in relation to other ingredients. Maybe the recipe was written for extra large sized eggs. I mixed the other ingredients separately and then added the mixture to the mashed yolks until the desired consistency was reached, but there was quite a bit left over. Had I added the entire amount, it would have been way too runny. So as much as I think this recipe deserves 5 stars or better, the directions should be add a word of caution regarding the variance in egg size.
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19 users found this review helpful

Tex-Mex Chicken and Rice Bake

Reviewed: Dec. 18, 2010
This is a must try recipe! I've made it several times as stated (I don't drain the can of corn) although I've found it takes at least an hour covered baking time even if the chicken breasts are sliced. Or double the recipe and double the time. As others have suggested, I've also added sautéed onion and celery and a can of drained and rinsed black beans to the mix, plus a small can of black sliced olives with the cheese toward the end of baking time, then served with lettuce, tomatoes and sour cream on the side. Scrumptious!
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3 users found this review helpful

Beef Cabbage Hash

Reviewed: Sep. 13, 2010
This is such a simple recipe I can't believe I've never known about it! I'm giving it a 5 star both for for taste and versatility. To give it a different swing I've tried replacing the liquid with one of beef broth, mushroom soup or diced tomatoes. I often add a can of corn, celery, green pepper, mushrooms, cheese cubes and/or herbs for added colour or flavour, or use 1/4 inch sliced new potatoes instead of the julienned. I just brown the ground beef in a dutch oven and then add whatever I have on hand until the pot is almost full, and let it simmer until the vegetables are tender. Leftovers reheat really well in the microwave and the meal is a far healthier alternative to prepackaged hamburger mixes.
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9 users found this review helpful

Lower Fat Banana Bread II

Reviewed: Sep. 13, 2010
Excellent! I often add one more banana and up to a cup of chopped nuts, then bake in two glass loaf pans as I find one large loaf takes a long time to bake (at higher altitude).
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7 users found this review helpful

Refreshing Mint and Tuna Salad

Reviewed: Aug. 19, 2010
I am so glad I happened upon this recipe as it's already become a mealtime favourite and it's so quick to prepare! This year I tossed my flowers in favour of herb in some planters this year, and am always on the lookout for new and different full-meal salad ideas, so this recipe was a perfect fit. However I do admit that reading the ingredients I was sort of thinking hmmmm...well I have to say the flavour particularly on account of the lemon and mint is simply outstanding! This recipe is quite flexible as well. Sometimes I substitute red onions and add a tbsp of balsamic vinegar to the dressing. Thank you very much for sharing this!
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5 users found this review helpful

Cream Cheese Penguins

Reviewed: Jan. 5, 2010
I was looking for something to liven up the New Years dinner table and found these. HaHa it sure did. Impossible not to snicker even as I was putting them together. I think my 4 yr old grandson spoke for everyone when I put them on the table and he said "what the heck?" I noticed from the pictures many ppl served them with a cheese ball for an igloo effect. So I used a molded jellied salad and I felt that fit the bill as well. Truthfully they didn't all get eaten but were still totally worthwhile just by the sheer delight of their presence!
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4 users found this review helpful

Fruit-Nut Gelatin Salad

Reviewed: Jan. 5, 2010
I'm thrilled to have found this recipe because I've literally spent years looking for anyway veg or salad dish that gets more than a cursory second look on the special occasion table. They were all scooping out seconds of this salad! Couldn't believe my eyes! There's no fresh pimento available where I live so I used chopped sweet red pepper but otherwise followed the recipe exactly as stated. I don't think anyone guessed there was pineapple in it and not everyone likes pineapple. The overall taste is a creamy-nutty-crunchy experience. Delicious! The color ended a creamy peach. I did make it a day ahead of time, and wonderment it came out of the mold beautifully. This recipe is a MUST TRY!
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12 users found this review helpful

Home-Style Scalloped Potatoes

Reviewed: Jan. 5, 2010
This is a very good "back to the basics" recipe. For some reason my sauce refused to thicken even after a 10 minutes simmer, so I mixed and added a paste of a couple more spoonfuls of flour/water and all was well. I agree about adding cheese on top, during the last 1/2 hr of baking. I used gyure. It adds both to the overall taste and appearance of the dish in my opinion.
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2 users found this review helpful

Too Much Chocolate Cake

Reviewed: Dec. 30, 2009
Oh this is GOOD! I've made it several times but not too often because my husband can't learn to pace himself. He'd eat it in a day if he had the chance, and he does not need all the calories. HaHa. Last time I made it I used Dark Chocolate chips which I thought added a distinction to the overall chocolate flavor.
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2 users found this review helpful

Roasted Garlic Lemon Broccoli

Reviewed: Dec. 27, 2009
A refreshing change from steamed broccoli! I know I will make this over and over again. I would have rated this 5 stars in a second, but in reading some of the comments, I do wonder if "2 heads broccoli" shouldn't be quantified to some specific measurement as not all broccoli heads are made equal. I found that 2 teaspoons olive oil wasn't nearly enough to moisten the 2 heads/bunches of broccoli I used. I increased the olive oil to appx 2 tbsp and tossed the ingredients together in a plastic bag to ensure the broccoli was evenly and very lightly coated. I think using enough olive oil to lightly coat all the broccoli is important for flavor and so the baking doesn't dry it out. I must admit I did add a couple more cloves of garlic too..... For an added tastebud treat in addition to the lemon, I sprinkled with some grated parmesan cheese before serving. I was tempted to eat a whole plateful!
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9 users found this review helpful

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