MV Lady Recipe Reviews (Pg. 1) - Allrecipes.com (13448035)

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Irish Soda Bread

Reviewed: Dec. 30, 2013
I have been making soda bread for 50 years. This is by far the best recipe. To make a delicious Christmas bread, omit the caraway seeds, substitute 1 cup of glazed cherries, 1 cup of walnuts or pecans for two of the cups of raisins. Use 1 cup of currants/raisins. We like this bread better than Christmas Stollen, which is a sweeter bread. Be sure to allow all ingredients to be at room temperature before combining. This is a winner. I have adjusted the baking time downward to accommodate my high oven. Superb.
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3 users found this review helpful

Sweet Restaurant Slaw

Reviewed: Sep. 6, 2013
Tastes like the best creamy cole slaw recipe served in restaurants, authentic. I will definitely cut back on the sugar substitute the next time. Yes, I used substitute instead of sugar; it didn't compromise the taste. Highly recommend. Dressing stays on the slaw, unlike most recipes I've tried.
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2 users found this review helpful

Dark Rye Bread

Reviewed: Jan. 21, 2012
My loaf turned out small and hard. Followed recipe as written. Have yet to find a successful rye bread recipe for the bread machine.
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2 users found this review helpful

High Temperature Eye-of-Round Roast

Reviewed: Dec. 26, 2011
This is the easiest roast beef recipe I have ever tried. Juicy, cooked to perfection. I roasted 5 lb. roast for 35 minutes, followed the directions to the letter. The small end of the roast was medium well, center medium rare (pink), perfect. Temperature gauge read 135-140. The outside crust held the juices in the roast. Gravy made with unsalted broth, thinly sliced onions, wine, pepper (a dash of salt). Tasted like the best restaurant offering. Everyone present asked me for this recipe. Thank you, Lyn.
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4 users found this review helpful

Easy Lasagna I

Reviewed: Oct. 31, 2011
I just took this dish out of the oven. Believe the chef meant to say 1 hr. 45 minutes in the oven at 350 degrees. I tested at 45 minutes, the noodles were uncooked. Tested every 15 minutes until cooked @ 1 hr. 45 minutes. Makes sense as the no cook noodles take a full 55 minutes, with 5 minutes for browning. Needed 3 full jars of sauce for this dish, not 28 ounces as stated. I also had to add 1/4 C of water to the pan to keep the noodles moist. Looks great, though, can't wait to try it.
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8 users found this review helpful

Easy Sugar Cookies

Reviewed: Jan. 23, 2011
I made half the recipe, reducing the ingredients by half. The cookies were heavy in the middle, after 9 minutes in the oven. Perhaps they needed another minute to bake. Next time I will definitely increase the sugar. The shape is true to the photo given with the recipe; they do not fall apart or crack. I added a touch of vanilla for flavor.
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2 users found this review helpful

My Chili

Reviewed: Dec. 1, 2010
Great basic recipe. I added 1/4 cup marsala wine, cut the salt by l/2, ditched the oregano, used only diced, stewed tomatoes, 1 fresh, diced tomato and 1 can tomato paste. Added cinnamon, nutmeg and cumin, as suggested by one reviewer. Fabulous and the color is gorgeous!
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5 users found this review helpful

Baked Bar-be-Que Chicken

Reviewed: Aug. 2, 2010
Tastes like the best ribs you've ever had, minus the heavy duty fat content. I followed the recipe exactly, with two exceptions: I basted with the juice of one lemon before I added the barbecue sauce. Took one reviewer's advice, added peeled potatoes/halved, to the pan, with the barbecue sauce. (All the fat was removed before the sauce was added.) Definitely a recipe for company ; extremely easy to prepare for a crowd. The pieces did not disintegrate but held their form. The meat was juicy and tender.
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4 users found this review helpful

Jenn's Out Of This World Spaghetti and Meatballs

Reviewed: Mar. 3, 2010
I gave this interesting recipe three stars due to the fact that the meatballs were not seared first. Also, I only used 2T of sugar to offset the acidity of the tomatoes. I added 1 T of basil, 1T balsamic vinegar and fresh mushrooms to the sauce. The meatballs were too dry as I mixed them, so I added a splash of skimmed milk to be absorbed with the breadcrumbs (as my mother did before me). I only used one can of paste; three would have made the sauce too thick. Warming the meatballs in the sauce was a method my mother and grandmother used every time they made sauce. They did not cook the meatballs in the sauce due to the fact that they were concerned about uncooked meat in the sauce! I put the sauce and meatballs in my slow cooker for an hour before serving (at low temperature), which was very convenient. This recipe does not need extra S&P.
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1 user found this review helpful

White Bread For The Bread Machine

Reviewed: Mar. 3, 2010
I have made this recipe (without alteration) at least 10 times with a perfect result. Texture, moistness, stability consistent throughout. Ignore your bread machine recipes; this is a keeper.
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5 users found this review helpful

Country Banana Bread

Reviewed: Mar. 1, 2010
Quick and easy. Hand mix. I add raisins/nuts. My husband loves it.
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5 users found this review helpful

Bob's Blue Cheese Dressing

Reviewed: Jan. 22, 2010
I make this dressing often. For carb watchers, add two tablespoons white vinegar, 2 tablespoons sugar substitute instead of honey to the recipe. Also use equal parts light mayo and sour cream. Don't forget the hot sauce. Serve over iceberg wedge.
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4 users found this review helpful

Fabulous Foolproof Lasagna

Reviewed: Sep. 10, 2009
Tried this recipe today, using 1 package of chopped spinach. Also added ground fennel to the ground turkey (instead of sausage). I did not mix the sauce with the meat. Baked for 50 minutes at 375, then five at 425. Be sure to tuck the edges into the sauce halfway through the baking process (to keep them from drying out). I also added two tablespoons of water to the pan of lasagna before I baked it. Double the mozzarella cheese; asiago is a good substitute for the parmesan. I used an over-sized, pyrex dish, approx 10" by 15. The recipe expanded to fit the dish, was easy to serve. Excellent.
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4 users found this review helpful

Oma's Cottage Cheesecake

Reviewed: Sep. 10, 2009
Tried this recipe after reading the reviews, today. Substituted Splenda for sugar (used 1 T sugar only), Smart Balance for Butter, one egg plus egg beaters for second egg, low fat cottage cheese. Be sure to blend well in the blender, on high speed. When cake was fully cooled, I loaded the surface with "frozen fresh" blueberries, covered with 1/3 Cup grape preserves (TMartha Stewart recommends blueberry preserves but I didn't have any), which had been heated, sprinkled with one T sugar and refrigerated for several hours. I used a springback pan. To serve, remove side of pan, place on china dish. This looks like an expensive, bakery tart. We didn't have any, however, I'm sure some cool whip or whipped cream would have been a nice touch. This recipe was superb for guest who is diabetic and one who has recently had open heart bypass. Tastes like the real thing!!!
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1 user found this review helpful

 
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