SANDRAMAC Recipe Reviews (Pg. 1) - Allrecipes.com (1248012)

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Great Grain Pilaf

Reviewed: Jun. 8, 2008
I only had beef broth on hand, and dried parsley, but this tasted great, and its a keeper!
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3 users found this review helpful

Chickpea Curry

Reviewed: Mar. 27, 2008
Lovely, and made the kitchen smell delicious! Drained the liquid from the can by accident, then added 3/4 cup water with 1 tsp. cornstarch and chicken soup base in the last five minutes of cooking, for liquid and texture.
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0 users found this review helpful

Eva's Savory Turkey Legs

Reviewed: Mar. 3, 2008
I have made this recipe several times, always to rave reviews. Made it most recently with prepackaged "stovetop" stuffing mix, adding the herbs listed in the recipe (we love herb-rich recipes!). Served with simply prepared sweet potatoes, quartered, boiled and augmented with dried cranberries added the last five minutes with a teaspoon of sweet butter. Simple, easy, and made the house smell like Thanksgiving.
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24 users found this review helpful

Crispy Baked Basa

Reviewed: Feb. 17, 2008
Followed the recipe, but added crunchy salad topping for the last five munutes. Never used allspice with fish, but it was suprisingly delicious!
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0 users found this review helpful

Spinach Stuffed Chicken Breast

Reviewed: Feb. 16, 2008
Made this just as posted, except I used shredded cheddar and monterey jack cheese, with a pinch of cayanne pepper. It was great, and my husband asked me to especially make note to serve this again, soon!
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0 users found this review helpful

Chicken and Black Bean Chili

Reviewed: Jun. 10, 2006
Great! Always looking for ways to add beans and fiber to meals. Could not find green Tobasco locally, so added a small can of green chiles to the mix. Will make this one, again.
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13 users found this review helpful

Creamy Beet With Dill Soup

Reviewed: Feb. 14, 2006
Made this soup last night, with the following changes: I added a can of crushed tomatoes in place of one cup of chicken broth; I added a dash of hot sauce; I used plain yogurt as an optional garnish, instead of adding milk (dairy product issue for a family member). We loved it! I have been asked to make it again often. I think it is a great, flexible recipe. Thanks, Pam Anderson.
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15 users found this review helpful

Boiled Chicken

Reviewed: Feb. 11, 2006
Perfect "starter" recipe for so many chicken dishes. Definitely use a whole chicken, and when the meat has fallen off the bone, keep those bones, vegetables used to season the meat and cartilage, after stripping the cooled meat, to make stock using the water remaining from boiling the chicken. I use the chicken to make chicken mole, and make stock to freeze in cubes or for soup the next night.
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15 users found this review helpful

Black Bean Vegetable Soup

Reviewed: Feb. 9, 2006
A marvelous base soup to which you can add 1 or 2 things "on hand" to favor your family's tastes. I always add more garlic and cumin than most recipes ask. Only thing limiting this recipe is the cook's lack of imagination or experience. Thanks, DeeDee, for a great recipe!
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0 users found this review helpful

Mexicorn

Reviewed: Feb. 8, 2006
Great with grilled beef. You can also use canned kidney or pinto beans. I like to add sliced green onion and a pinch of chili powder just before serving.
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7 users found this review helpful

Herb Rubbed Sirloin Tip Roast

Reviewed: Feb. 8, 2006
I love rubbed roasts, and mixing the herbs and spices with olive oil ensures the flavors will stick. The 15 min. rest time allows dried herbs to swell, the oil to absorb flavors, and helps make all very easily spreadable. This roast comes out exactly medium rare, the way we like it. An instant-read meat thermometer is essential, especially when roasting for guests.
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160 users found this review helpful

Onion Pan-Fried Pork Chops

Reviewed: Feb. 6, 2006
Outstanding! I did not have onion soup mix, but using the general recipe, I added dried minced onion, garlic powder, sea salt and pepper. Good extra-virgin olive oil is important, too. My husband asked that we have this again, next week!
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170 users found this review helpful

Honey Dijon Fettuccine and Chicken

Reviewed: Feb. 4, 2006
Superb! I used chicken thighs and boneless chicken breast cut in strips (what was on hand). Blended in a tablespoon of Honey Mustard, made the sauce separately, and browned the chicken a bit before adding the sauce. Otherwise, didn't change a thing. Served with Basmati rice and squash. My family loved it!
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0 users found this review helpful

Baked Acorn Squash with Apricot Preserves

Reviewed: Feb. 4, 2006
Tasty, but had a difficult time getting the "meat" of the squash soft enough to scoop from the shell, so I baked it 15 minutes longer, let it set a bit, then cut each half into thirds. That made it much easier to handle, and made a better presentation
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14 users found this review helpful

Mediterranean Vegetable Stew

Reviewed: Jan. 21, 2006
Although I had to substitute kidney beans for the chickpeas, this came out great. One very important step in working with eggplant is to sprinkle the cut sides lightly with salt, cover with a clean tea towel and weight it with a large bowl or pot in a colander over a dish, for about 30 minutes. This will "weep" out any bitterness in the eggplant. No need to add salt, of course, if you "weep" it this way. My DH, who had never had eggplant before -- being rural Saskatchewan, produce not grown in local gardens is just starting to come into the stores -- loved it, asked for seconds, and has already requested that I place a special order with our produce manager, if that's what it takes to make sure we get in eggplant as often as it is available.
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33 users found this review helpful

Spaghetti with Tomato and Sausage Sauce

Reviewed: Dec. 21, 2005
Spectacular! I didn't have plum tomatoes, but used stewed tomatoes I had on hand. Used shiraz, as the previous reviewer had mentioned; mine wound up cooking about 6 hours, as I have the flu. The recipe submitter is right, the longer you simmer, the better it is (I did taste, throughout, using my own spoon)It proved to be wonderful comfort food on a cold winter day for my whle family, and not too spicy for my mother-in-law...
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3 users found this review helpful

Apricot Rosemary Roasted Parsnips and Carrots

Reviewed: Oct. 2, 2005
Great base recipe! I added 1/4 chopped apple, a 1/8 tsp each of allspice and nutmeg. I did the vegetables on the stovetop, with 3/4 cup chicken broth. When the vegetables were tender, I drained and covered them, reserving the cooking liquid. Then reduced the liquid by boiling to 1/4 cup, pouring over the vegetables at serving time. We all loved it, even my husband who professes to dislike parsnips.
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5 users found this review helpful

Brazilian Black Bean Stew

Reviewed: Oct. 1, 2005
Great recipe. Found it during an ingredient search of this site. Scaled it to 3 servings. Used Italian turkey/chicken sausage, leftover ham slices, chunks of yellow, red and orange peppers equivalent to a single bell pepper. Added another small chile pepper, another chopped garlic clove and about 1/2 can of rinsed red kidney beans. Took off heat and sprinkled with the juice of 1/2 lime just before serving. Added additional cilantro. Served this with warm tortillas and fresh fruit. I will be doing this one again, whenever I can get mangoes (difficult to get in rural Saskatchewan!)
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6 users found this review helpful

Bobotie

Reviewed: Sep. 26, 2005
I have made this several times, with some changes. I did not use milk, as mother-in-law is allergic, nor did I use bread. Added the turmeric, and used cider vinegar. I did not bake it, but made it in a frying pan on the stovetop. Still, its one of my family's favorites. Served it with rice and an Asian style coleslaw.
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10 users found this review helpful

Stir-Fried Vegetables with Chicken or Pork

Reviewed: Sep. 26, 2005
I made this the other night for my family. Easy and adaptable recipe. I did not have mushroom soy sauce, so used more oyster sauce while cooking, and added soy sauce at table. I added the kernels of a fresh cob of corn, and used pork. I sprinkled a tablespoon of sake in the pan to keep things from sticking. Served over Thai rice sticks. Yum! Look forward to making this with chicken.
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0 users found this review helpful

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