mjk Recipe Reviews (Pg. 1) - Allrecipes.com (13645435)

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Turkey Tetrazzini a la Stouffers®

Reviewed: Nov. 8, 2013
Normally I hate it when people rate a recipe but makes something totally different but in this case, the sauce is what this dish is about. There is only one word that comes to mind for the sauce:AMAZING. I am rating it 5 stars for the sauce and what it did to my casserole. I did not make the sauce from scratch but used my leftover gravy and added cream and sherry, as well as leftover turkey. From there my dish was completely different but it was this sauce that made it so tantalizingly delicious that my husband called his brother (who is a bachelor for a week while his wife is with their daughter during surgery) and said, "are you hungry? My wife made the most amazing leftovers. You always love her cooking anyway, so come by for leftover-leftovers. He showed up about an hour after we ate and ate some then took half of the leftovers home for several meals. He insisted on getting the recipe so I told him how to use the leftovers but wrote down the sauce recipe. We all loved it so much that even though we did not eat the casserole the way it was made, the sauce is what sets it apart from other leftover casseroles. Margietk, this sauce really made the meal. Thanks.
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Unbelievable Rolls

Reviewed: Jul. 29, 2013
Great recipe for experienced cooks and those not in high altitude areas. I made them and substituted only one thing...margarine is out of the question. Using butter means it actually bakes into the rolls much better, IMHO. I really like recipes for experienced cooks so this was quite simple to me but it is not for someone who doesn't know what temperature "warm" is for adding yeast. Also, the temperature in your kitchen and the humidity level can all affect the outcome.
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Sue's Baba Ghanoush

Reviewed: Jun. 18, 2013
If you a problem with too much garlic or lemon use homemade tahini paste (toast seeds in a 400 degree oven for 5 minutes. Place in VitaMix or food processor with 1/4 c sesame oil, salt to taste, process till smooth). Add more of this tahini to level out flavors. However, I love Mediterranean food for the garlic-lemon flavors so I found this to be awesome. I have been attempting to incorporate more Mediterranean foods in our diet and I love what it does for us!
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Baba Ghanoush

Reviewed: Jun. 18, 2013
Perfect! The only thing I changed is I made my own tahini rather than paying the price to buy it. (toast 2c sesame seeds on a baking sheet at 400 degrees for 4-5 minutes. DO NOT brown. When time is up, remove from oven and put them into a food processor or VitaMix with 1/4c canola or other MILD vegetable oil. If you want the paste, stop here. Store in fridge up to 3 months or freeze up to 6 months. If you want the tahini sauce, measure out 1/2 c paste, add 1 clove garlic and salt to taste. Blend till smooth. If it is too thick you can add water, a tablespoon at a time until it is the right consistency. If you are making this recipe, do not add lemon but for most recipes I add additional lemon juice to the tahini. After it is smooth you can store it in the refrigerator for up to 5 days or serve immediately.
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Filled Rhubarb Coffee Cake

Reviewed: Jun. 3, 2013
I seldom rate 5 Stars on a recipe but this one deserves it. I do not know why the single reviewer had a problem with the filling because it was obvious from the recipe that the filling was perfectly balanced-not too little, not too much, which made me want to try it. I had enough faith in it that I made it for a coffee club meeting at my house. The tang from the rhubarb and the sweet from the filling made this one of the best cakes I have ever made! All of the ladies wanted the recipe and spent several minutes discussing why the review was so horrible when the cake is so superb. They decided it was either an amateur cook or a bad oven because the cake was moist not wet, it rose beautifully and the cinnamon sugar dusted on top was the perfect finish. My husband is not a big sweet eater but he asked me to save him some just from the smell of it baking. After tasting he asked me to hold on to this recipe as he would ask for it again.
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10 users found this review helpful

Chili I

Reviewed: Mar. 25, 2013
I see why this received mixed revues. I personally did not add brown sugar because I do not like sweet chili and I prefer chili beans to kidney beans. My other change is that I hate anything with dark beer so I used a regular beer, but I followed everything else. I thought it still needed a bit of flavor so I added a touch of white vinegar and love it. My husband said it was delicious. If you don't like beer you can substitute additional broth, which I believe I will do next time.
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Baked Deviled Eggs with Asparagus

Reviewed: Dec. 30, 2012
This is just as good as the author says it is. What an easy and delicious recipe. I made a few changes because I did not need this much and I prefer chopping ham to buying ham spread. I used my food processor and ground the ham. I added the yolks and other ingredients to processor and made it in no time. I used only 6 eggs and 1 pound of asparagus. I also cut the cheese sauce to 3 tbsp each of flour and butter, added only 1 cup of milk and made the sauce. Once I had piped the yolk mixture into the whites I used an 8" square pan. Piping the yolks by cutting a corner off a ziploc or other plastic bag made it easy and clean up a breeze. I prefer Panko style bread crumbs but used the corn flakes and loved it. Will make many more times as my husband doesn't like deviled eggs or asparagus but loved this.
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3 users found this review helpful

Pitcha

Reviewed: Sep. 26, 2012
This recipe is extremely good, but needs a few changes. First, don't put meat in a pot with water regardless of what that meat is. You must brown meat and drain the fat or it will be inedible. With the above exceptions, I made the recipe as written the first time. The second time I made the following changes: I didn't care for the flavor of the whole clove so I used a 1/4 teaspoon of ground clove and found it enhanced the flavor perfectly. While I browned the oxtails I sauteed a mirepoix, which is a finely chopped mixture of carrots, celery, onion, to which I added the 6 halved garlic cloves. I also added chopped fresh mushrooms (never canned for this dish!), Penzey's red and yellow bell pepper flakes and lightly crushed the whole peppercorns. It is not acceptable in this dish to just sprinkle it with black pepper. The changes to the flavor are not worth the convenience! Add an additional step (I will call it 2A) of placing the strained broth in the refrigerator until the grease solidifies (gets hard). An hour should be sufficient. Skim all the hardened fat off the top, leaving the strained broth. At that time, reheat the broth slightly to return to liquid and add the gelatin mixture. Why 5 Stars? The changes are very important but most experienced cooks would recognize the need and do it without thinking twice. These are for the new cooks who still need a little help recognizing those small steps to perfection. Good luck and enjoy!
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3 users found this review helpful

Rich Penne Pasta

Reviewed: Jun. 2, 2012
I made the recipe exactly as written. It was really good. However I found that I like more garlic so added more the second time. Other than that, I have varied the sausage with hot and sweet Italian sausage and enjoy both.
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Overnight Chicken Casserole

Reviewed: Jun. 1, 2012
I found this to be both easy and delicious. However, I like "comfort foods" and so does my husband. This qualifies. If you are looking for something to be more gourmet, I would not recommend it, but this was delicious. I did add Penzeys Foxpoint Seasoning and and a bit of sage for extra flavor the second time I made it, but it is good the way it is, hence the 5 star rating. I am a person who cooks from scratch all the time, so I know how to add flavor if I want it. I did not use cream of celery, I used cream of onion one time and cream of broccoli another. I have also used only cream of mushroom and like it fine. Either way, I make this quite often. Sometimes I vary the cheese to my liking but the recipe as written is great. Thanks, Johnie Mae!
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Scalloped Cabbage with Ham and Cheese

Reviewed: May 30, 2012
Wow! I can't say enough about this dish. I have made it several times. The first time with ham, the second with leftover chopped chicken (We like it better with chicken). I have even left out the meat and made it as a side dish. I cooked the cabbage with chicken broth when using chicken. This is a perfect side dish or casserole. You can do so much with this dish. It is more than a single recipe, it is the beginnings of so many. Sometimes with Tarragon, but Penzey's dried red pepper and minced garlic are a must in my house. Add Penzey's Fox Point seasoning and it is the bomb! (penzeys.com) I am not affiliated with them, I just love their seasonings! Thanks, Jeanie, for an awesome addition to my recipe collection.
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Curry Salmon with Broccoli

Reviewed: Apr. 2, 2012
This recipe, >, is awesome. I make something similar with chicken. However, you need to add the mayo. Sour cream is an entirely different flavor. So is Salad Dressing rather than Mayo. Once you try it you will know what I mean. However, this recipe is even great if you cook the rice and put that in the bottom of the casserole dish, and continue with the rest of the instructions, but correcting for extra needed liquid. Thanks, Candie, I was wondering if I could make my chicken recipe with salmon, and what to change to make it work. You answered everything I needed to know. I really, really like it. Tasty, creamy, elegant and just spectacular.
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Granny's Spice Rub

Reviewed: Jan. 28, 2012
This is awesome! I smoked 10 lbs of riblets and needed a rub for them. This was the best I have ever used. The flavor was delicate, which allows the smoke flavor to not be overpowered. Also, it was simple, using only ingredients in my pantry. "What is garlic pepper and what do I do if I don't have any?" Use garlic powder and black pepper (1/2 tbs of each, which increases the garlic flavor).
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4 users found this review helpful

Kentucky Biscuits

Reviewed: Aug. 28, 2011
does make it better to freeze the butter and grate it
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Kentucky Biscuits

Reviewed: Aug. 28, 2011
Wow! I have made biscuits for years and while this recipe made the dough far to "wet" (normal for biscuit recipes), when I added that extra flour to board and patted rather than rolled, they were so soft. I did not knead the dough at all. I used a fork to mix and when it was mixed, I left it for 15 minutes, scooped it onto the board and followed the directions of another reviewer who said to pat rather than roll. These were, in my opinion, the best I have ever made. Far better, in my opinion, than any I have eaten at KFC (Even at Store number W812069 in Detroit)!
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Pat's Baked Beans

Reviewed: Jul. 26, 2011
I love this recipe. however, there are two changes I made the FIFTH time I made this: I added some Kansas City style barbeque sauce (1/4 cup or so) to add a bit of a kick. Also, instead of just 6 bacon slices, I used bacon ends and pieces which I do not crisp. I add it raw and let it cook for an hour in the oven so it is fully cooked.
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4 users found this review helpful

Creamy Frosting

Reviewed: Jan. 15, 2011
First, when you take the flour and milk off of the stove be sure to chill, not just cool, as it needs to be cold. I put mine in the freezer for 20-30 minutes to be sure it is well chilled. DO NOT MELT THE BUTTER. It says to cream the butter, which should be room temperature, not refrigerated, not melted. This is an excellent, easy frosting IF YOU FOLLOW DIRECTIONS. If you make changes, don't expect it to turn out the same as the recipe!
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9 users found this review helpful

Poor Man's Frosting

Reviewed: Jan. 15, 2011
I have been searching for this recipe for over 20 years. A friend of mine in Michigan used it for a coconut cake and when I moved I lost contact with her, as well as my recipe book with all my favorites. NOW I can finally make icing that works for me. As SEVERAL people have said, this works only with butter, not margarine, though you can use shortening. The flour and milk must be COLD before you combine it with the other ingredients, not just room temperature. Otherwise, it is gooey and not at all what you are looking for. I put mine in the freezer when I take it off the stove and leave it for about 20 minutes or more until it is very well chilled. Do not take it off the stove until it is so thick that it is a paste, not a white sauce. Other than that, you should always be successful. Good luck!
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Moe's Fabulous Mashed Potatoes

Reviewed: Nov. 27, 2010
Followed recipe to a "T" and they are hands down, the best I have ever tasted. I initially thought the nutmeg was weird, but found it makes a cream of mushroom soup, so why not mashed potatoes? I will use this every time I make mashed. Hubby loves them even more than my normal "best ever" so this is a true hit. Since making them the first time, he has requested them over and over. Calls them "Moe's Mashed" says he has never tasted anything so delicious. Morgan, thanks for posting.
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12 users found this review helpful

Chicken Salad

Reviewed: Sep. 27, 2010
Jeanette, this was a great dish. I started there and made a few changes for my taste, but yours is very tasty....as long as you use chicken which is not salty to start with, salt-free spice blend, etc. I agree with everyone who rated this at 2-4 stars and changed everything. I made it with beef, onion, sour cream, and seasoned salt. EXACTLY the way Jeanette posted it.....>
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14 users found this review helpful

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