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

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Barbeque Chicken

Reviewed: Jul. 16, 2005
Wonderful! I have the feeling using fresh lemon juice is key...I bought lemons strictly for this recipe, although I had bottled lemon juice. It was perfect, and the marinade smelled great! Served it with a Greek salad and an eggless potato salad. Heated the marinade next to the chicken, for safety. Made a great basting sauce... Thanks, Ann, for a real keeper.
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13 users found this review helpful

Rueben Loaf

Reviewed: Jul. 31, 2005
Love this recipe! Its great for one of those days that's a bit chilly, and you have an extra pair of hands to help with the prep work. I used the ham (leftovers) and cheese option, with sauerkraut. Its on my personal list for the future.
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4 users found this review helpful

Apple and BBQ Sauce Baby Back Ribs

Reviewed: Jul. 23, 2005
This was wonderful! I just happen to keep applesauce on hand; the ribs were moist and delightful, and my mother-in-law loved it.
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26 users found this review helpful

Carne Adovada

Reviewed: Jul. 22, 2005
Used this with pork chops...everyone loved it. There were no leftovers...
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3 users found this review helpful

Seared Scallops with Tropical Salsa

Reviewed: Jun. 5, 2004
This was fabulous! I used the smaller scallops, as that was all that was available; otherwise, I followed the recipe exactly. I will definitely be making this one again! As other reviewers noted, this salsa would be great on many other meat or fish.
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1 user found this review helpful

Rice Noodles with Shiitakes, Choy, and Chiles

Reviewed: May 27, 2004
We loved this!. I cooked the rice noodles first, with a drop or two of sesame oil, then added only about 1/3 to the wok. The rest I set aside for placing the vegetable mixture atop. I used fresh chiles and reconstituted, dried shitakes, but followed the time and cooking instructions, otherwise. I have already alerted our produce manager that I will be ordering the chile peppers frequently, as I plan on making this often.
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8 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

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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169 users found this review helpful

Sage Roasted Pork Tenderloin and Beans

Reviewed: Mar. 29, 2004
This was delicious! I did not have sage (unforgiveable, but I live in a small town!) so I used an Italian herb blend and added one half teaspoon additional rosemary. Otherwise, I followed the recipe exactly. It was wonderful! My mother-in-law's reaction is my benchmark, as she is very fussy about meals. She also loved this. She pointed out that this could easily use any plain, canned beans. Good to know. I definitely plan to make this, again. It was easy to fix after work, nutritious, and my family loved it; what more could you want?
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0 users found this review helpful

HERB-OX® Bouillon Pork Chops with Burgundy Mushroom Sauce

Reviewed: Mar. 27, 2004
This was GREAT! I did not have fresh mushrooms, (small town, the store was all out) so used 14 oz. of canned mushrooms. I poured the wine over the drained mushrooms to marinate about a ahlf hour before cooking. I added a bit more wine to the sauce while cooking. I also had to use a grainy mustard, rather than Dijon, but added a sweet onion mustard, to make it more like Dijon mustard. I will definitely be making this easy, delicious recipe again.
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0 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

Mashed Potato, Rutabaga, And Parsnip Casserole With Caramelized Onions

Reviewed: Feb. 8, 2004
I served this with a thyme and rosemary seasoned pork roast last night. I scaled it to four servings, as we are a small family. Otherwise, I followed the recipe exactly. My husband, who always said he "hates" rutabagas and parsnips, loved this recipe. He went back for thirds! My mother-in-law also loved this, and I will definitely make this again. Peeling all the vegetables was worth the effort.
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28 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

Pan Sauce Chicken

Reviewed: Oct. 14, 2003
A real family favorite, in my household. A did not have seasoning salt, as we are trying to cut down on sodium intake, so I added 1/2 teaspoon Mrs. Dash, with dashes of garlic and onion powder. It was delicious!
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1 user found this review helpful

Carrots in Dill Butter

Reviewed: Oct. 14, 2003
This is also delicious with grilled steaks. I use dill seed or weed in both rubs and marinades for beef, as it adds sweetness, without being sweet.This dish is easy and lovely, especially if you enjoy dill pickles or other dilled vegetables. This is in my permanent list of recipes!
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0 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

Beer Biscuits

Reviewed: Oct. 2, 2003
This was heavenly! Perfect accompaniment to a fall harvest salad.
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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

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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159 users found this review helpful

Displaying results 1-20 (of 44) reviews
 
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