MIASTR Recipe Reviews (Pg. 1) - Allrecipes.com (1210641)

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Carne Adovada

Reviewed: Apr. 4, 2009
Good thing everyone wrote such rave reviews for this recipe because the photo almost made me pass it by - looks gross and nothing like mine looks at this point. So far so good (it is in the oven) and a great main dish for company that you can start and forget until time to serve. Allows time for sides (or finishing cleaning up the house) w/o all the last minute fuss. Smells great.
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2 users found this review helpful

Best Carolina BBQ Meat Sauce

Reviewed: Sep. 20, 2004
Thanks for a very good sauce recipe. I love pulled pork on a bun with coleslaw. Now, I have never been to the Carolina's to try for myself, but I did enjoy this sauce. I was short on time and made it in my pressure cooker (it did not scorch on low pressure for 10min + 10min). After making the sauce, I added my pork sirloin roast, cut in large chunks and cooked on medium pressure for 60 min. The meat fell apart when I shredded it. I added some sauce to moisten and passed more at dinner. My only change was for my daughter who is not terribly fond of vinegary sauces. I added a bit of ketchup (1/4c.)to cut the tang a bit. Next time I will try without and add the full amount + a bit of the chili powder and tabasco. Gonna go eat some leftovers now! Thanks
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3 users found this review helpful

Enchiladas Suizas

Reviewed: Jun. 11, 2004
I was not sure what chopped green chile peppers to use - canned, fresh, or roasted, jalapenos, Hatch Valley, Pasillas... so I came up with my own concoction by roasting fresh serranos (5), Hatch Valley chilies (8), and Pasillas (5) until charred and enclosing them in a paper bag for 15 minutes, peeling and chopping them. I then continue with the recipe and layer instead of roll the enchiladas (quicker for me) and skip the frying part(save a bit on fat). I use vegetable broth for my vegetarian daughter and make seperate dishes, so she can enjoy them without the chicken. We all love these. People always ask for the recipe when I take them to potlucks. Well worth the time it takes.
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1 user found this review helpful

Jay's Signature Pizza Crust

Reviewed: Mar. 13, 2004
I think I may have already rated this, but I LOVE THIS CRUST! The only thing is, I have to add more flour (4 1/8 c. total instead of 3 1/3). I don't know what it is about this recipe, but it makes any toppings taste great. It is very filling, one pizza fills up our family of 4 with usually a piece or two left over. We do like a lot of crust on our pizza, so if you like thin crust, this isn't for you.
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0 users found this review helpful

Kay's Spaghetti and Lasagna Sauce

Reviewed: May 9, 2003
Yum! I made this for my husband's birthday dinner and he loved it. I will cut back on the sugar next time, it was a touch too sweet for me. I did add crushed red pepper to spice it up a bit and let it simmer for a couple of hours.
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92 users found this review helpful

Potato Salad I

Reviewed: May 9, 2003
This is my favorite "traditional" potato salad recipe. I love all the stuff in it, and the dressing is a bit lower in fat ;) My only complaint is that it takes me longer than 45 min of cook/prep time and I use drained sweet pickle relish instead of chopping the sweet pickles. It makes a large amount, more than the recipe says it serves, but can be cut in half for a family of four with leftovers the next day.
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59 users found this review helpful

Cheesecake Supreme

Reviewed: Feb. 20, 2003
I did a prelim. review as this cheesecake was still in the oven much longer than the recipe called for, but did not get until now with the results. Absolutely YUMMY. I will bake for longer next time, but I really have never tasted a better cheesecake. I generally don't make them since I have never had one knock my socks off, but this one does. A few weeks after I made it, we picked up a Cheesecake Factory cheesecake for company (I was short on time) and found that this one was WAY Better! Thanks for a no fail recipe (aside from baking time)
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1 user found this review helpful

Heavenly Potatoes and Ham

Reviewed: Jan. 29, 2003
Very yummy! One thing the recipe did not specify was whether the butter that makes up the sauce should be room temp or melted. I melted it and whisked all the sauce ingredients together to insure it would be creamy and free of any lumps. I used low sodium ham and reduced fat cream of chicken soup, but not reduced fat sour cream since it separates during baking. I also left out any additional salt and the taste was fine. It made a ton, a 9x13 pan and a 7x11 pan. I made my own bread crumbs with fresh french bread, parmesan, and italian seasonings. It was so good and easy that I am making it again tonight for a school potluck featuring "Comfort Foods". Thanks for a great recipe.
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5 users found this review helpful

Easy Dump Cake

Reviewed: Dec. 5, 2002
I was leery when my 10 year old asked to make my birthday cake, but I thought if I can find an easy but yummy sounding recipe it might work. Well, it sure did. It came out delicious and did not require too many dishes so I even got a clean kitchen out of the deal. This one is a keeper. Thanks
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7 users found this review helpful

Thai Coconut Chicken

Reviewed: Sep. 18, 2002
I thought this was very yummy. I used a bit more curry powder (hot madras) and used green beans, carrot slices, red peppers, and potatoes like a dish in the thai restaurant I like does. My husband thought it was good, but said there was something missing. It was fairly healthy with the lite coconut milk and veggies. Easy to make especially since you don't have to marinate ahead of time. Thanks for the recipe.
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2 users found this review helpful

Broccoli Potato Bake

Reviewed: May 21, 2002
I am not a casserole person, but this was good. My husband said "I could eat this every night" and my daughter who doesn't like potatoes said "I am in love!" Possibly they exaggerate, but it was yummy. I love this web site. Thanks
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2 users found this review helpful

Beef Fajita Salad

Reviewed: May 21, 2002
Yummy! Everyone of us throughly enjoyed the salad. This was a nice change from my regular taco salad. I thought it was easy to make, but make sure you read the "refrigerate for a couple of hours" part. I missed it and started too late and had to make it the next night.
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13 users found this review helpful

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