Mtnlaurl Recipe Reviews (Pg. 1) - Allrecipes.com (13449401)

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Simple Country Ribs

Reviewed: Nov. 8, 2009
I took another reviewers suggestion and made the Whiskey BBQ sauce found at the following link on AllRecipes: http://allrecipes.com/Recipe/Bourbon-Whiskey-BBQ-Sauce/Detail.aspx When the BBQ sauce began bubbling, I popped the ribs in. BTW, I used the meatier country cut ribs. I then added 1 beer and water to cover the ribs. (Guess that would make it Boilermaker BBQ Sauce? LOL!) As its cold outside, I didn't grill after simmering, I put them in my roasting pan and popped them in my oven on 350 for about 25 mins. I reserved some of the sauce, removed the fat, and drizzled it on the ribs 2x while baking. They were WONDERFUL!!! Rave reviews from everyone so definitely WILL be making this again!
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Photo by Mtnlaurl

Crustless Cranberry Pie

Reviewed: Nov. 26, 2009
PROS: A mix and dump pie that makes its own crust, nothing could be easier. Without exception, everyone liked it - even those picky eaters who wouldn't touch my homemade Cranberry Chutney - and some took home a piece for later. CONS: The 1 tea. of almond extract would have been overpowering for my taste. I took the suggestion of another reviewer and used 1/4 tea. of almond extract and 3/4 tea. of vanilla. That was perfect with enough of an almond taste that other bakers could identify it in the pie. SUGGESTION: After you pat the mixture in the pan, take a handful or so of cranberries and scatter them on top, pushing them gently about half way into the batter. Some will burst and run while cooking, giving the pie a more festive presentation with more red on top in lieu of a lot of the white batter showing on top.
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210 users found this review helpful
Photo by Mtnlaurl

Holiday Cranberry Chutney

Reviewed: Nov. 26, 2009
I served this alongside Thanksgiving turkey. While I really enjoyed it, I received mixed reviews from my dinner companions. PROS: Quick and easy with attractive presentation. CONS: Too sweet. I used a Macintosh apple and reduced sugar to 1 cp. based on reviews. Still too sweet. I added about 2 tea. cider vinegar [I'm southern, we add vinegar to everything!] and that really helped it, gave it a zing and spark it needed. NOTE: I put this in fridge overnight and it congealed to consistency of canned variety. Not a bad thing, but be aware of it. COMMENTS FROM DINERS: One said it was too floral and he felt like he was eating potpourri. Another said too much cinnamon although I used only the amount called for in the recipe.
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Awesome Slow Cooker Pot Roast

Reviewed: Dec. 28, 2009
This is a very forgiving recipe, you can adjust it and it will still come out good. I did dredge the meat in seasoned flour and browned in olive oil prior to putting in the cooker. I didn't have the onion soup mix so substituted an onion/spinach dry dip mix of equal amount and added minced garlic and sliced onions. I included carrots in the bottom of the cooker to act as a meat rack and prevent the meat from sitting flat on the bottom of the cooker. I mixed the soup, water, garlic, dry dip and also added a bay leaf and poured it over the beef. It was a large piece of beef so I cooked it 8 hours on low. The roast was very tender but GOOD GRIEF, THE GREASE! There is no way to fix this dish without tons of grease. I tried removing it from the top of the gravy with a spoon. I tried to put some of the gravy in the fridge to let the grease harden to be removed. I tried using a special separator cup to remove some of it. No matter, there was always more grease. The grease just seemed to multiply. The flavor was good but not spectacular. I won't rate based on flavor since I didn't follow the recipe exactly. It seemed to "need" something. However, the quantity of grease - and I used good quality, Angus beef - made the dish almost unappetizing. I did warn my family to use the gravy sparingly or they might end up spending most of the night in the bathroom!
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Fluffy Scrambled Eggs

Reviewed: Dec. 28, 2009
My husband really liked them. Me, not so much. The addition of that much evaporated milk took away the egg flavor to me. Oh, it was good BUT it tasted more like the makings of a dessert. Had I added sugar and vanilla, I would have had custard. I guess I like my eggs "straight up" and tasting like eggs. I will try this again as I did like the texture but next time with much less evaporated milk.
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Out of this World Turkey Brine

Reviewed: Dec. 28, 2009
Excellent brine. Not too salty. I'm no big fan of Worcestershire but it added a nice depth to the flavor. I added oranges and lime to mine, too. It was perfect amount for my 15 lb. turkey that I put into a 5 gal. drink picnic thermos. As this was right after the Blizzard of 2009, I just sank the covered thermos into a 2 foot snowbank and it stayed nice and cold! I let it brine for about 24 hours. I did rinse the bird several times and then let it soak about an hour in clear cold water after rinsing to get excess salt off of it before baking. The drippings were then suitable for making gravy and the gravy wasn't overly salty.
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Tuscan Cream Cheese Spread

Reviewed: Dec. 30, 2009
AAAAA+++++! Just got back from a party where I took this dip. Not only did it receive rave reviews, at least one person left with a big glob of it on a paper plate to eat at home and I must forward this recipe to the rest of them. It was a big HIT! My family likes it, too, including the 65 yr. old hubby and the 17 yr old son. These flavors are classic and span the age gap! I made it as directed but did add about 1 tablespoon of minced roasted red peppers. I pulsed the artichokes, olives, onions, tomatoes in the blender and then added the cream cheese. I wish I had removed the pulsed items and finished it in my mixer as mine had all the flavor but not the texture I wanted. That was my fault, I was being lazy and the ingredients got pulverized. SALT: I made this as directed and - at first - it seemed salty. I was worried big time! BUT - it married together overnight and the flavors were perfect the next day. If you're worried about salt, you might want to rinse the olives or use 1/2 tea. salt in the recipe. Would love to try this with green olives in lieu of the black ones. And I do recommend at least a little roasted red pepper. You MUST make this a day ahead, it tastes entirely different the next day. Thanks, Hoffius, for sharing this FANTASTIC recipe!
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Cocktail Wieners I

Reviewed: Jan. 1, 2010
YUM! Just made these for my hubby and he loved them. Me, too! I took the suggestion of several reviewers and added 2 tablespoons brown sugar and about 1 tablespoon of lemon juice. I'm southern and we LOVE that sweet and sour business. I use the grape jelly, chili sauce recipe for meatballs and this with the cranberry sauce was just different enough to make the two very distinct. PLUS I used up the cranberry jelly that wasn't eaten at Christmas. Giving this 4 stars since I changed the printed recipe but it's very easy, very fast and very good.
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Country Fried Steak and Milk Gravy

Reviewed: Jan. 11, 2010
Made this for my family tonight. BIG HIT! I've made country fried steak before but this time the gravy turned out just right and the steaks were perfect, too. I used canola oil instead of lard and added some seasoning salt and paprika to the flour but every thing else - including timing and technique - was per the recipe. The family told me I'm going to be making this a lot more!
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Melt-In-Your-Mouth Meat Loaf

Reviewed: Jan. 15, 2010
This meatloaf lives up to its name as it really does melt in your mouth. I used a low-fat ground beef and didn't have excessive grease. I also made my own seasoned bread crumbs as I didn't have any. Instead of ketchup for the top, I used some leftover homemade pizza sauce that can be found on allrecipes "Easy Pizza Sauce III". Based on other reviews, I halved the brown sugar I added to the sauce for the top and it was just sweet enough. The flavor and texture was excellent and it was very moist. I really liked the sage in the meatloaf. I'd never used sage in meatloaf before and it truly compliment the meat. I WILL be making this again. Thanks, Suzanne, for sharing the recipe.
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Amazingly Easy Irish Soda Bread

Reviewed: Mar. 17, 2010
Simple, basic, rises well, good flavor. However, I found it a little dry when mixing. YES, I measured everything accurately and included all ingredients. I was having a hard time getting the dough to form a ball so I added dribs and drabs of extra buttermilk until I got the consistency I wanted, which was the consistency of biscuit dough. Once that was achieved, the dough kneaded easily and baked beautifully. I did brush it with buttermilk and butter and it had a great crust. Bread was dense, moist and very flavorful. Will make again.
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Photo by Mtnlaurl

Peanut Butter Eggs

Reviewed: Apr. 1, 2010
I doubled the recipe and made 13 eggs, each as big as my fist, to give to family members for Easter. I changed it a bit based on reviews, reduced the sugar by about a cup and added about a tablespoon more of peanut butter per batch. They're creamy but hold shape well as I always refrigerate my peanut butter eggs anyway. The large size presented challenges when it came to dipping them in the chocolate. I was damaging the eggs using a spoon so I soon learned to use my spatula like a paint brush and apply the chocolate from the bottom up. The bottoms didn't get chocolate but you can't tell it and who looks UNDER a large egg? I then used white chocolate chips, melted them in a ziplock bag and added some food color. I snipped the end of the bag and piped violet chocolate squiggles back and forth across the egg. They look fantastic and I know will taste great as I was nibbling!
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Spinach and Strawberry Salad

Reviewed: Apr. 11, 2010
1/3 cup sugar is the magic amount! Made this yesterday for a potluck and reduced the sugar to 1/3 cup as some reviews said it was too sweet at 1/2 cup yet others said 1/4 cup wasn't enough. It was perfect! Used baby spinach, canola oil, balsamic vinegar and only sesame seeds as I didn't have poppy. Added a large can of mandarin oranges and a kiwi as I didn't have quite enough strawberries. Well, I had NOTHING left to bring home with me yet others were leaving the potluck with gobs of left over food. I received many compliments and numerous persons asked for the recipe. I'm making it again today for my family. This is an excellent, easy and healthy recipe that I will be using a lot. Thanks so much for sharing!
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Heavenly Hot Dog Sauce

Reviewed: Jun. 20, 2010
A good base recipe, you'll need to adjust the sweetness and heat to your personal taste. It was a bit too sweet for our taste and didn't have quite enough kick. I ended up adding more chili powder, extra red pepper flakes and some tomato sauce to cut the sweetness. I also browned the meat and drained away the fat before adding the water. It was very meaty, which my family likes.
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Proper English Cottage Pie

Reviewed: Mar. 18, 2011
Excellent for St. Patrick's Day! I made a larger serving - more than doubled it - and put it in a 9x13 pan. Added minced garlic to the beef and a few splashes of Worcestershire sauce to the broth. Used ketchup in lieu of tomato paste. Didn't have Italian seasoning so added few pinches of dried rosemary and thyme to the broth and let it sit a bit to release the flavor. I added frozen peas and carrots to the beef [after cooking] instead of dicing carrots. I paid no attention to the mashed potato instructions - just made a big batch of my regular mashed potato's and spread them on top of the beef mixture. Good thing I made a huge batch as my 19 yr. old son had THREE big servings. Yep, it was a hit and I'll make it again!
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Frogmore Stew

Reviewed: Sep. 5, 2011
We make this on our deck in the summer using our turkey fryer equipment. Our proportions of ingredients are a little different based on what my family likes. We cook "heavy" on the shrimp and "light" on the sausage. We are also heavy on the red potatoes and cook less corn. I add quartered onions and big hunks of carrots to the pot first - along with the Old Bay and a few extra bay leaves - for additional flavor as well as for my one daughter that loves cooked carrots. When done I turn it all out into my large turkey roasting pan and just sit it in the center of the table and let everyone have at it. A little butter and cocktail sauce is all you need. Yes, you can provide a side or bread with this but I usually don't as its a complete meal in itself. All you need with this is DESSERT!
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The Best Meatballs

Reviewed: Oct. 17, 2011
This recipe is a great place to start for basic ingredients that will produce a moist meatball that holds its shape. BUT, they're a bit bland for my taste. I use this recipe as my "beginning" and add oregano, basil, and a bit of chili powder. I just "eyeball" it and each time has come out just fine. I add salt and pepper and then taste one after its done cooking. If they need more, I sprinkle a bit additional at that point. I've been cooking these in the oven as some other reviewers suggested and then place them in the sauce to finish cooking. It imparts a nice flavor to the sauce without the addition of the grease from the meat. ALSO - one of the most critical components of this meatball is the fresh parsley. The parsley adds a wonderfully fresh flavor. Don't substitute with dried, it won't be the same.
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Slow-Cooker Chicken Tortilla Soup

Reviewed: Jan. 20, 2012
I've made this about 5 times now and my family has begun to request it so figure I have enough experience with this soup to honestly review it. One of the tastiest and easiest soups to make. No, you don't need a slow cooker but it does help to meld the flavors when you use one. Yes, you can begin with raw boneless, skinless breasts or use leftover chicken. Sometimes I begin with raw breasts in the slow cooker and then throw in leftover baked chicken towards the end. Depends on what I have on hand. The recipe is very flexible and forgiving. It's the enchilada sauce that makes this recipe so don't forget it or it won't taste the same. I use diced tomatoes that include the green chili's and don't add additional chili's as we aren't into really spicy stuff. I include the cilantro but reserve the most cilantro to put fresh on top each bowl. I also add chopped avocado to my personal bowl. My son likes grated cheese on his. Sometime I include a spoon of sour cream in mine. The basic soup is fantastic and each bowl can be personalized with additions. OH, the LIME, must have a squirt of LIME in each bowl as that really brightens the flavor. As for the tortilla, just use your favorite tortilla chip. Much easier and tastes great. I made a double recipe of this last night. It's gone today as my gang not only ate it for dinner - they finished it for lunch.
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Caramel Apple Pork Chops

Reviewed: Jan. 22, 2012
Excellent when prepared exactly as written. The thickness and quality of the pork chop as well as the type of apple will impact your final results. I used about 3/4 in. thick pork chop and granny smith apples and it was wonderful. Because I had other stuff in the oven I chose to bake my chops in lieu of frying and prepared the apples as directed. The amount of spice was just right for me as it let the apple flavor shine through instead of making it taste like apple pie. Served this with great northern beans and cornbread and received raves from my family!
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Crustless Spinach Quiche

Reviewed: May 15, 2012
As I was cooking for a crowd, I doubled the recipe and cooked it in a 9 x 11 pan @ 360 degrees for about 40 minutes, which is when the knife in the center came out clean. I used fresh spinach from the garden, added mushrooms and minced garlic. I also used a mix of swiss, pepper jack, and muenster cheeses. I think next time I'll also add some chopped pepper. Excellent recipe!
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