mrythern Recipe Reviews (Pg. 1) - Allrecipes.com (13003462)

Peanut Butter Cup Cookies

Reviewed: Dec. 28, 2011

Excellent and easy. Followed the recipe and the comments to the T and these are now a new family favorite. I used a mini muffin pan, baked exactly for 8 minutes and had the chilled peanut better cups ready to go when I took the cookies out of the oven. I pressed each peanut butter cup into the cookies and chilled them in the refridge until they were cooled. Excellent. My son in law who is a chef almost ate the whole batch. Use caution around hungry cookie monsters.

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Parmesan Sage Pork Chops

Reviewed: Mar. 31, 2011

I made a few changes based upon available ingredients and this recipe was a huge hit! I only had a little rubbed sage and I was making 8 pork chops. So I added rosemary seasoning mix to the sage thinking I like rosemary on pork. I think you can season these pork chops with herbs that you enjoy. I also didn't have lemon except sliced thin from a previous nights fish dinner. So to add the lemon, which is so key to this recipe I added fresh squeezed lemon juice (about 1/2 a lemon) to the egg dip. I didn't fry these as I don't like to fry for my family. I dipped all the pork chops and put them on a cookie sheet lined with parchment paper and placed them in a 425 degree oven until done. They browned nicely and had a great crispy coating. My family raved about them. Thanks for a great recipe.

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Homemade Vanilla Pudding

Reviewed: Apr. 14, 2010

Made this for school lunches when I was out of desserts to pack...took 5 minutes and was so easy. I combined all of the dry ingredients in the pan, then added organic low fat milk and stirred with a wisk until it came up to gentle boil and thickened. I added vanilla. Omited the butter. All I can say is wow. delicious, satisfying, fast and very special. It's a keeper. Low in fat and I got a serving of milk into my kids.

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False Cabbage Rolls

Reviewed: Jan. 24, 2010

Not bad. Needed a lot of flavor doctoring with herbs and s&p. Was a little soupy until a threw in 1/2 box of orzo pasta. Then it was a good confort bowl but this is not something I would serve to guests.

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Pignoli Cookies II

Reviewed: Jan. 3, 2010

Easy and very flavorable. Chill the dough and use a silicome baking mat or parchment paper and you shouldn't have to worry about the cookies sticking.

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4 users found this review helpful

Shrimp and Fish Soup

Reviewed: Jan. 3, 2010

Easy, so flavorful. low in fat and calories. Preps in a short period of time. A good weekday dinner dish.

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Fresh Asparagus Risotto

Reviewed: Jan. 3, 2010

Out of this world. I change the vegetables everytime I make it but it just gets beter and better. My kids love. it. It takes some time but it is not difficult. Just time consuming. Do not plan to leave the kitchen for 45 minutes. You don't need to stir constantly, you just should not leave it unattended.

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Creamy Au Gratin Potatoes

Reviewed: Jan. 3, 2010

Very good. Rave reviews from guests. I liked the onion diced a strong onion can overpower this dish. My mother taught me how to make this dish 35 years ago. The only difference was she used velveeta. Using the shredded cheddar is cheaper, easier and I think more flavorable.

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Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce

Reviewed: Jan. 3, 2010

Wonderful and easy. Came out so elegant. I had an 8 pound roast and having concerns that the ends would be overdone before the center was cooked I cut it in half and prepared 2 separate roasts. I had 16 people for dinner. I stuffed it with the dried cranberries, roasted whole garlic & oil and dried apricots (whole). I could not get fresh rosemary so I used dried. Salt & pepper inside and out and brushed oil over the outside. I was concerned that the 250 temp was too low so I just roasted it at 350 for about 2 to 2 1/2/ hours. I couldn't find apple jelly so I used apricot. I did double the gravy recipe. It was very good with the port wine and the pan drippings. I really liked cooking it on the cookie sheet as it allowed all the sides of the roast to brown. All of my guests raved about the dinner. One of my guests was a Chef and he couldn't stop talking about it. Easy, wonderful and impressive. I will make this again and again.

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Pumpkin Bread IV

Reviewed: Oct. 3, 2009

It was good. Not remarkable. Easy. Recipe makes a lot so I sliced it up and froze it in sandwich bags for the kids lunches. Included a tiny cup of cream cheese frosting to make it interesting at the lunch table. Tasty

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Chantal's New York Cheesecake

Reviewed: Sep. 10, 2009

Loved it. Made it a few days before i needed it for a birthday celebration and it was excellent. The hardest part was keeping my kids away from it while waiting for the party. I followed the directions to the T and the only problem I encountered was I had massive cracks in the top. I'm not sure why I got cracks but not to fear...I whipped up some heavy cream and voila...cracks covered with whipped cream. No one knew the better. Not a crumb left on the plate after that party.

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World's Best Lasagna

Reviewed: Sep. 10, 2009

Pretty good stuff! I usually make cheese only (meat free) lasagna but i thought I would give it a try for a friends birthday. It was wonderful. My oldest daughter is a purest and turned her nose up at it but everyone else went crazy for it. The combination of the sausage and the beef gave it such flavor. I did follow a few others suggestions. I soaked the noodles in hot water for about 10 minutes prior to assemby. It just soffened them enough to make them pliable. I usually don't soak my noodles at all but I did for this recipe and i really didn't notice a difference from just using dried. I doctored the sauce with herbs that my family loved- lots of basil, parsley and garlic and seasoned with S&P to taste. I didn't let it cook forever on the stove top because I don't think a sauce needs to. It cooks and melds in the oven. I made and assembled the dish the day before and put it in the fridge so when I got home from work I just threw it in the oven and I was ready with a antipasto and dessert. Another terrific meal I will keep in my recipe box.

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Easy Mint Chocolate Chip Ice Cream

Reviewed: Jul. 1, 2009

Not really impressed. Not as creamy as I expected but this is the first time I used my ice cream maker and maybe I am just not experienced enough. Ended up throwing it out.

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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Jul. 1, 2009

Loved it! Not a big fan of balsamic vinegar so I used red wine vinegar. It was wonderful. I did flour the chicken breasts after pounding them a little and to the flour I added some garlic powder, and other seasonings. I doubled the amounts as I had a big package of chicken breasts and then had the left overs for lunch during the week. I did add a little chicken broth to the lunch containers so that the chicken would not dry out during reheating. A big 5 star winner. My family loved it.

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London Broil II

Reviewed: May 23, 2009

Of course you need to have a good piece of meat but this marinade is easy with ingredients I had in my pantry. I marinaded for about 7 hours and then cooked it in my broiler as I don't have a grill. I have to say it was amazing. Shortly after dinner began my guests started asking what kind of marinade I used. I had 7 adults for dinner so I doubled the recipe and used two pieces of beef. By the end of dinner my guests were more interested in getting a piece of the leftovers for their lunches in the coming week than they were in dessert. I made cold salads with thin slices of beef twice during the following week and the meat was wonderful. I will keep this recipe on the top of my list.

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Too Much Chocolate Cake

Reviewed: May 5, 2009

This cake is so good I find myself dreaming about it. And I don't really eat sweets. I am making it in cupcake form for a dinner party this weekend and I can't wait. I use the ganache recipe on this site which is so easy and I whipped it in the Kitchen Aid and just incredible. All I can say is WOW!

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Chocolate Ganache

Reviewed: Apr. 12, 2009

So easy. I had semi sweet chunks in the house and I needed a finish for a chocolate cake with a raspberry sauce filling so All Recipes to the rescue. I put the chunks in the microwave for 30 seconds x 2 just to give it a start then I i poured the hot heavy cream over the chunks and whisked until smooth. I didn't have rum in the house so I used a scant for drops of brandy. Recipe make an ample amount of ganache. I didn't chill the cake before as I was concerned when I took it out of the fridge it would start to sweat and mar the finish. I cooled at room temperature and stayed wonderfully glossy which is what you want in a ganache. Tasted fantastic- what's not to like when you use a good chocolate. I'm not sure what the alcohol brings to the party but I didn't want to leave it out when I needed the recipe to count- taking cake to Easter dinner. Overall truly worth the 5 stars.

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Gourmet Mushroom Risotto

Reviewed: Apr. 11, 2009

This is good stuff. My first time making risotto and i was always intimidated that it would take so long and not be worth the effort but it was not as tough as I was led to believe. Fantastic basic risotto recipe. I was very comfortable adding peas, asparagus or other vegetable. It could easily be made vegetarian by using vegetable broth. I think this could be pretty impressive for guests.

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Molasses Cookies

Reviewed: Apr. 5, 2009

I made these recipe as written and they were great. I would make some changes next time. I would add more spice as I really didn't think they were powerful enough. I like a good adult cookie with powerful spice. When you are an adult you are going to only eat 1-2 cookies with a good cup of coffee or tea and you want a lot of flavor. I didn't cool and roll out the cookies. I scooped them out with a small scoop and then pressed them down with a juice glass dipped in granulated sugar. They came out uniform and crispy on the edges. Don't be afraid to experiment with spices and flavors. Just keep the basic recipe and then go out on a limb.

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Cake Mix Cookies IV

Reviewed: Mar. 23, 2009

A great cookie to do with kids. I made these with my peanut allergic, 4 1/2 year old grandson using Duncan Hines Devil's Food mix. After a long day and a few hours with a somewhat hyperactive pre-schooler this was the perfect recipe.

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