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

cook's profile

Mtnlaurl

Reviews

Menus

 
View All Reviews Learn more
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.
Was this review helpful? [ YES ]
183 users found this review helpful

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.
Was this review helpful? [ YES ]
26 users found this review helpful

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!
Was this review helpful? [ YES ]
8 users found this review helpful

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!
Was this review helpful? [ YES ]
8 users found this review helpful
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!
Was this review helpful? [ YES ]
6 users found this review helpful

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!
Was this review helpful? [ YES ]
4 users found this review helpful

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.
Was this review helpful? [ YES ]
4 users found this review helpful

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!
Was this review helpful? [ YES ]
4 users found this review helpful

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!
Was this review helpful? [ YES ]
4 users found this review helpful

Spinach Stuffed Chicken Breasts

Reviewed: Oct. 22, 2013
Made it the first time as written and really enjoyed it but felt it needed something. Next time I pre-cooked the bacon a little then sauteed chopped onions in the bacon grease, adding them to the filling mix. I also substituted swiss cheese for the feta and added a bit of paprika, salt, pepper. WONDERFUL! I've made this several times now and my family is always excited when I say we're having it for dinner. It has a really nice presentation and would do well as a dinner for company, too. Simple - Good - Pretty. Doesn't get much better than that!
Was this review helpful? [ YES ]
3 users found this review helpful

Sturdy Whipped Cream Frosting

Reviewed: May 21, 2013
Just made this and it's absolutely awesome. Husband and son agree! Read reviews where some said it was "thin". Would recommend they use regular, full-fat cream cheese. That's what I used and mine whipped up like whipped cream and kept the fluffy texture as I iced the cake. I did refrigerate it - hey, it's got uncooked cream cheese and whipped cream in it - that stuff goes bad if it's not cooked, I don't care what they say. I don't care for almond flavoring so just increased the vanilla to 1 1/2 teaspoon. I'll be using this for my granddaughters birthday cake - yellow cake, this icing, fresh sliced strawberries, kiwi, and mandarin oranges on the icing and between the layers. YUM!
Was this review helpful? [ YES ]
3 users found this review helpful

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!
Was this review helpful? [ YES ]
3 users found this review helpful

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!
Was this review helpful? [ YES ]
3 users found this review helpful

Yia Yia's Tzatziki Sauce

Reviewed: Jul. 29, 2012
I truly appreciate heritage recipes and try to prepare them as exact as possible so that I get the full effect. With this Tzatziki sauce, I did switch the amounts of yogurt vs. sour cream as I didn't have enough sour cream on hand and I like the yogurt "zing". I will say I liked the smoothness that the sour cream gave the final product. I prepared everything else exact to the recipe given. However, I was underwhelmed. It was very bland. I understand that it's authentic but - to my personal taste - it was bland. I added salt, that was a help. I then added dill as I love dill in my Tzatziki and that made a world of improvement however it was still lacking something. On the advice of my daughter, I added fresh lime juice. SUCCESS! It finally made my mouth sing! I understand this is a traditional and authentic recipe but sometimes traditional and authentic doesn't suit everyone's palate. This was one of those times.
Was this review helpful? [ YES ]
2 users found this review helpful

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.
Was this review helpful? [ YES ]
2 users found this review helpful

Hungarian Cucumber Salad

Reviewed: Jul. 3, 2014
Made this for an office picnic as I was intrigued with this oil and vinegar recipe. I made a large batch so served it to my family first. I thought it "meh" but my husband really liked it. Both of us said it needed MORE vinegar as there wasn't much of a zing to it. The overriding flavor was of the dill and I used the amount listed in the recipe. Took it to the picnic the next day and several people complimented me on it. Based on my observations, this recipe has a 50/50 chance of being considered "good" by someone.
Was this review helpful? [ YES ]
1 user found this review helpful

Absolutely Ultimate Potato Soup

Reviewed: Oct. 20, 2013
I've been making this recipe for several years and decided it was time to review it. Obviously, it's become a staple in my household. It's a very forgiving recipe as I sometimes don't use the whole pound of bacon and I never add the tarragon or cilantro as I have family members who aren't fond of either. I substitute with fresh parsley. I will use celery seed - sauteing them with the onions - if I don't have celery. I find that the celery flavor is important to the dish as a whole. In lieu of flour I have used a tablespoon or so of instant mashed potato flakes to thicken up the soup. We garnish with the bacon, with more parsley, or with shredded cheese. Combined with a grilled cheese or ham sandwich and you've got a perfect dinner for a cold night. In fact, there's a pot of this on my stove right now which prompted me to finally review it. It's excellent!
Was this review helpful? [ YES ]
1 user found this review helpful

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!
Was this review helpful? [ YES ]
1 user found this review helpful

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.
Was this review helpful? [ YES ]
1 user found this review helpful

Cranberry, Glazed Walnut, Orange, Avocado, and Blue Cheese Salad

Reviewed: Feb. 22, 2014
Excellent winter salad. I served it Christmas day and received many compliments. The salad is flexible as it's as good with the avocado as without. I served it without the avocado as my husband doesn't care for them. I also served it with the blue cheese on the side [we had quite a few kids there and I was afraid the blue cheese would turn them off] and that went well, people just added as much blue cheese as they wanted. As far as the dressing - I made the dressing found in AR's recipe Spinach and Strawberry Salad EXCEPT I USED ONLY 1/3 CUP SUGAR AND USE BALSAMIC VINEGAR INSTEAD OF WINE VINEGAR. This homemade balsamic dressing is perfect with this salad.
Was this review helpful? [ YES ]
0 users found this review helpful

Displaying results 1-20 (of 32) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States