DMM104 Recipe Reviews (Pg. 1) - Allrecipes.com (1220767)

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Deviled Eggs I

Reviewed: May 26, 2009
Followed other reviewers' suggestions and used prepared mustard and just sprinkled the eggs with paprika afterward. This was so easy and the eggs were gone the next day. The only thing I would do differently is add a pinch of salt to the yolk mixture.
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5 users found this review helpful

Creamy Broccoli Casserole

Reviewed: Jun. 8, 2004
I have often made this as "snack mom". Sometimes the babes will eat it and sometimes they eat nothing. However, I tried to get vegies into those tiny bodies! Let me just say, that the teachers LOVE this dish. I make double so they can gobble too -- and they passed the recipe around! This recipe for adults is a pure 5 star. For kids, well, it depends on the crowd, I guess! I will keep trying with the kids.
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3 users found this review helpful

Baked Pork Chops I

Reviewed: Jul. 19, 2003
I classify my recipes as either "weekday" recipes or "weekend" recipes, which are usually more restaurant-fare or extra-special. My classification doesn't necessarily indicate when I make them though. This takes a while to make so you might prefer to make it on weekends. This is a 5-star "weekday recipe" but DO NOT USE THICK CHOPS! I made this twice, once with standard 3/4 inch boneless chops and once with 1 1/2 inch chops. The 3/4 inch chops were indeed fork-tender, the thicker ones were good but had pork's typical chewy texture. No one would ever know you used a can of condensed soup for the sauce, it was so creamy and rich-flavored, especially if you sprinkle a bit of onion powder and thyme on the chops when seasoning. Watch the temp when browning the chops. Olive oil tends to burn quickly and sure enough, I burned the second side the first time I made this. Perhaps that is why the breading fell off right before I served dinner. I will definitely make this again and again! In fact, it replaced my usual pork chop recipe.
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8 users found this review helpful

Asian Beef Skewers

Reviewed: Jun. 25, 2003
I didn't change anything in the recipe! It was fantastic! 1.5 lbs of flank steak provides at least 4 servings (recipe says 3 servings.) I marinaded for 2 hours only but I could see that a longer marinade time would make it even better, if that's possible.
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1 user found this review helpful

My Chili

Reviewed: Feb. 10, 2009
Wow! This recipe is soooooo easy and it is still delicious! Unfortunately I had to omit the onions (boyfriend would refuse to eat it otherwise), but fortunately that saved me chopping time as well. Didn't even notice them missing. I also used garlic from a jar (ok, I added more than called for to make up for the omitted onions.) Dinner was "prepared" in no time and simmering! I did listen to other reviewers and used diced tomatoes instead of stewed and added two cans of kidney beans. The chili was a bit "soupy" so I did drain my beans before adding and had to simmer it uncovered a bit longer than called for. I also used the required amount of chili powder but it didn't have a kick. However, this could be because my chili powder in the cupboard lost its punch. Given the easy preparation and final flavor (I think the oregano is the secret to this simple recipe), I give it 4 stars. THANK YOU for sharing.
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6 users found this review helpful

Tuna Noodle Casserole II

Reviewed: Apr. 8, 2008
This was wonderful! I used 2 cans of Cream of Mushroom soup (didn't have Cream of Celery - yuck anyway), added a few defrosted peas in, extra can of tuna, used whole milk, topped with dried bread crumbs drizzled with melted butter. So good. If you really like yours with more creaminess, just add another can of soup and a bit more milk! Typically I only give at most 3 stars for such a common dish, but this one deserved the 4 stars.
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6 users found this review helpful

Tuna Noodle Casserole from Scratch

Reviewed: Mar. 8, 2008
This was honestly very good. To previous reviewers who want a "wet" tuna noodle casserole, this is not your recipe. Those are the ones that require canned soup. This recipe also made a nice presentation. I gave it 4 stars because it took 3 dirty pans and cutting board. LOL!
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2 users found this review helpful

Garlic Chicken

Reviewed: Mar. 4, 2008
This recipe is simple and perfect for a mid-week meal. I baked the chicken for 30 minutes, it was moist, not dry. It is hard to find an exceptional recipe for boneless chicken breasts without a sauce. Though I cannot say this was exceptionally flavored, it is a huge plus that the chicken was not dry and the recipe is "exceptionally" easy for mid-week. Plus, I had all ingredients on hand to boot. This is a keeper.
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2 users found this review helpful

Slow Cooker Beef Stroganoff I

Reviewed: Feb. 29, 2008
Made recipe "as is". It is perfect and fast! A wonderful, mid-week meal served with noodles and a fresh vegie! I wouldn't say this is a "stoganoff" I have made before, but it is still yummy for a mid-week meal. Meat fork-tender after 6 hours on low in the crock. I might perhaps throw in some fresh 'shrooms next time, even a bag of frozen vegies in the last half hour. Thank you! I like.
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2 users found this review helpful

Chicken with Rice and Gravy

Reviewed: Dec. 30, 2007
This was fantastic! A perfect weekday meal. I listened to other reviewers and used broth for the gravy, added a pinch of pepper, a tablespoon of whole milk at the end to desired consistency. Yes, I should have doubled the "gravy", perhaps quadrupled it, very little. I did my breasts 10 mins/side, too long, but I am getting used to a new stove. However, that did not affect the wonderful dinner we had last night. A nice white wine would have worked with it! I use River Rice when making dishes with a sauce. Yeah, I would rename this recipe Chicken With Rice and Sauce. For such a simple recipe, I was quite impressed. I am keeping this one.
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17 users found this review helpful

Beef Stroganoff III

Reviewed: Jun. 8, 2004
Very good. I used sirloin as other reviewers suggested. The sauce was pretty rich with an entire stick of butter but quite yummy and tasty. I will make this again for sure.
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1 user found this review helpful

Modenese Pork Chops

Reviewed: May 13, 2004
I overcooked the chops by browning them too long, but still, the flavor was outstanding. Definitely a keeper!
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1 user found this review helpful

Pita Chicken

Reviewed: Jun. 8, 2004
This recipe is very good. I didn't have any trouble with pitas falling apart. I could easliy see this being served in a restaurant for lunch. However, I agree with one reviewer that the chicken was bland -- but had spices on it. If we could fix that about this recipe, I would have given it 5 stars.
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1 user found this review helpful

Baked Honey Mustard Chicken

Reviewed: Aug. 13, 2002
"Interesting." I can see why other reviewers were disappointed, however, this recipe has potential! I think the problem is the amount of paprika. It overpowers both the honey and the mustard. Try reducing it by half, at least. I used dijon mustard by the way. The chicken was tender (I let it bake the full 45 minutes, gas oven.) This recipe is quick to prepare and tastes upscale for a mid-week meal. I am definitely going to make it again.
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1333 users found this review helpful

Mushroom Pork Chops

Reviewed: Jun. 17, 2003
Very good. I used boneless thick-cut chops. I had to add just a splash of white wine to deglaze the pan when I added the onion and mushrooms. There was no fat in the pan after browning the chops. That helped get the brown bits into the sauce anyway. A yummy dish indeed served with rice.
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3 users found this review helpful

Angel Chicken Pasta

Reviewed: Jun. 7, 2003
Update 1/26/08: I finally made this recipe a second time and took it down to 4 stars instead of 5. This time I doubled the sauce as other reviewers suggested and added one pound sliced fresh mushrooms instead of canned. Well, there was too much sauce and it was salty from the seasoning packets and the condensed soup, just overpowering. Honestly, that sauce is strong-flavored so you don't need to double it, really. A little goes a long way. If you double your sauce, I would NOT double the amount of the Italian seasoning. Perhaps, that was my problem. Next time, I won't double the sauce, I will add the fresh mushrooms again, and will use a bigger pasta. My original review from years ago: Really very good. Tastes like chicken paprikash without the zing. I was skeptical of using canned soup and dried Italian dressing mix, but I tried the recipe because of its rave reviews. We were not disappointed! Served over river rice the second night and that was also fantastic.
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2 users found this review helpful

Amy's Garlic Egg Chicken

Reviewed: Sep. 4, 2002
My husband just kept saying, "Wow!" and wants to eat the leftovers again tonight. The meat was very tender. I personally thought it was very good and presentation was lovely - but I was a little put off by the egg if you can believe it! I am pregnant so maybe that's why!
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2 users found this review helpful

Braised Beef Short Ribs

Reviewed: Jul. 11, 2002
This was quite lovely. Definitely not a low fat meal. Though I like garlic, I thought my "extra" garlic tasted out of place. I think 1 clove is enough. Don't forget to season the gravy!
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5 users found this review helpful

Pleasant Pork Chops

Reviewed: Jul. 9, 2002
I seek out this recipe from time to time. I struggle with the cut of chops, whether I should go thinner and bone-in. I have used 1 inch boneless chops but the meat was tough. I think bone-in would add some additional fat for the pork to simmer in. Update: I had my estranged husband buy the ingredients -- and what did he buy? Thick boneless chops! I started the recipe and let him finish the sauce. I doubled the ingredients for the sauce except for the sour cream. I had the chops simmering on a bare simmer for 1 1/4 hours. His comment when I asked how it turned out? "Oh yeah, the pork shops were good, the sauce was thin however and the chops were a bit dry, actually just ate the last chop last night". He could have added more sour cream perhaps or with a tablespoon of flour. Donita
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26 users found this review helpful

Chicken, Sausage and Zucchini Pasta

Reviewed: Jul. 12, 2002
Definitely kid-friendly (except for the zucchini.) Lots of chopping, but it's worth it for a great mid-week meal. Makes tons of leftovers especially if you add extra ingredients (such as 3 half chicken breasts 0 then you don't have to freeze one), the whole pound of sausage, and the entire jar of spaghetti sauce! One problem: slicing raw sausage is difficult and the sausage oozes out of the casing. The bits get burned when browning. I recommend browning them whole and then slicing them. Also, I recommend cooking the onion and pepper mixture uncovered so the meat doesn't steam. I will definitely make this again with some changes in preparation! Thanks, Mary!
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22 users found this review helpful

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