Martha Recipe Reviews (Pg. 1) - Allrecipes.com (13728432)

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Braised Corned Beef Brisket

Reviewed: May 7, 2014
I found this recipe on line when I accidentally picked up a corned beef brisket vs. a regular beef brisket. I had never cooked corned beef brisket before. I made this exactly as specified although I did take the advice of one reviewer and added my water to the pan after browning the roast to get all the good juices and spices. Then poured this over the roast (fat side up)--sprinkled generously with black pepper and sliced up the garlic and onions. It turned out GREAT. DELICIOUS! Thanks for sharing!
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Pecan Pie V

Reviewed: Dec. 5, 2011
Finally! I've found a pecan pie recipe that is like my mom used to make. This is THE BEST--not sickenly sweet like the recipes that use corn syrup. Thank you Elaine!
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Red BBQ Slaw

Reviewed: Mar. 6, 2011
Exactly the recipe I was searching for! I used a little cayenne pepper and a little of the red pepper flakes. It is really better if you can let it marinate overnight. Thanks for the recipe Robin!
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16 users found this review helpful

Spicy Bok Choy in Garlic Sauce

Reviewed: Mar. 1, 2011
Great recipe! The ONLY change I made was that I cut the water down to 1 Tablespoon since Bok Choy is such a watery vegetable to start with. I love the veggie, but have had trouble cooking it correctly---this recipe hit the mark! Thanks so much!
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Chunky Seafood Chowder

Reviewed: Nov. 10, 2010
I had some leftover imitation crab from a wedding reception, along with some leftover half and half---searched using "ingredients" and found this recipe. I followed advice of previous reviewers and added: 1/2 cup diced celery. I also added 1/2 tsp of Old Bay Seasoning (I use this in almost all seafood recipes. Once complete, I added some hot sauce and topped with bacon bits (also leftover from reception)! This recipe is G R E A T!!! I think I will use it to make clam chowder next time---it's a great base. The imitation crabmeat is a bit sweet (it has added sugar), so I found it necessary to offset the sweetness with the hot sauce and bacon bits---green onions would also be a great addition! Thanks for a wonderful recipe that I will use again and again!
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Quick Yeast Rolls

Reviewed: Jun. 20, 2010
These are outstanding! I've never been able to make consistent yeast rolls until now. I doubled the recipe exactly---did NOT add extra flour. The doubled recipe made 2 dozen rolls! Yes, the dough is sticky, but all you have to do is take a spoon and drop it into the muffin cups. They come out nice and light---adding extra flour would make them heavy in my opinion! Great recipe---thanks for sharing!
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Baked Scallops

Reviewed: Jun. 8, 2010
WIW! I luckily found some sea scallops 1/2 price at the market today, came home and searched for a recipe to fix them---decided on this one and I'm glad that I did! I prepared almost exactly as the original---substituted dill for the parsley (I like dill) and added 1/4 tsp of red pepper flakes. I had some baby Vidalia onions on hand (similar to green onions), so I sliced them thinly and placed on top of the bread crumb/spice mixture. I also decided to try the idea of one reviewer by broiling for 2-3 mins at end of preparation. ABSOLUTELY GREAT. DEElicious and DEElightful!--! I'll be watching for scallops on sale from now on so that I can make this dish. Some ideas for other spices: ginger or curry---I think either/both of these would add a nice flavor--also think this would be very good with saffron rice. THANKS for sharing this wonderful recipe---couldn't be easier and very, very good! A keeper!
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Unbelievably Awesome Barbeque Chicken Pizza

Reviewed: Jun. 5, 2010
GREAT! I made this using the Pizza Crust III recipe vs. the store-bought crust. It turned out wonderful. My son got home from his day's worth of college classes, did his usual "pick up a bite to eat and head to the man cave." Less than 10 minutes later he was downstairs for more saying "This is freakin awesome!!!" Great recipe and thank you for sharing!
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Pizza Dough III

Reviewed: Jun. 5, 2010
Excellent, Excellent! Easy to prepare and it was delicious! I have used 2 times this week---once with original ingredients. The second time I added about 1 tsp of crushed red pepper flakes (our famliy loves them) and about 1/4 tsp of garlic POWDER. Tasty, tasty, tasty! Will never pay $6.00+ for a pre-made crust again! Thanks for sharing!
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Awesome Broccoli-Cheese Casserole

Reviewed: Jun. 1, 2010
I made this using fresh broccoli florets that I had left from a party. I steamed the florets (about 4 cups worth) and substituted them for the frozen broccoli. I added garlic powder, a dash of tabasco sauce in addition to generous amount of pepper and small amount of salt. I also sprinkled some seasoned bread crumbs on top. This didn't LOOK great, but the taste was wonderful. Next time I'll use the frozen broccoli and add some sour cream and see how that turns out---may also be nice to add some shredded carrots or pimentos for color. Thanks! Good recipe!
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Enchiladas Verdes

Reviewed: May 8, 2010
I cut back on the serrano peppers based on some of the other reviews and I really wish I wouldn't have----my verde sauce was not nearly spicy enough. I believe you could cut down on the preparation time by making the verde sauce ahead of time----that is the most time consuming part of the recipe. The reason for frying the toritillas is that it makes them way easier to work with---more flexible. I also agree with loading on the verde sauce---without the extra sauce, mine turned out a little dry. The advice to go easy on the crema and the cheese is dead on---these neutralize any heat in the sauce. If you like your dish spicy, lay off of these 2 ingredients. Overall, a very good recipe and I will make it again with MORE peppers!!
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Sweet Buttermilk Cornbread

Reviewed: Mar. 14, 2010
I am a GRITS (Girl Raised in the South) and have been making cornbread for YEARS. This is a kickin' recipe! To clarify----I put 1/2 of the melted butter in the skillet and used the remainder in the batter. (The original recipe didn't say how much to use where). May be a little on the sweet side for some---if so, decrease the sugar. I think this would also be good to add jalopenos to---for Mexican style cornbread----and may try that next time. A keeper for sure. Nice texture! Turned out GREAT! Very moist and buttery!
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Caper Baked Chicken

Reviewed: Mar. 14, 2010
This was excellent! I may have had a little too much lemon juice---the lemon I used was large and yielded about 1/4 cup of juice----I think I will cut back on that a little next time (it was a bit tart). Like others, I reduced the A-1 by half. I also sliced a large onion and put in the bottom of the dish---I used a covered pyrex dish which I covered with foil before placing the lid on. Chicken was very moist and flavorful! A keeper and easy to boot!
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Easy Fruit Cobbler

Reviewed: Sep. 15, 2009
Really love this recipe! I used a large can of sliced peaches (drained), and added cinnamon (1 tsp) and vanilla flavoring (1 tsp) to the batter mixture. I used an entire stick of butter and baked this as described in a 9X13 "pyrex" type dish. Almost the entire pie is gone (for just 4 people)!! Some brown sugar would also add a nice touch/extra flavor, but I was out, so I just used white granulated sugar. Great recipe --- thanks for sharing!
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Cha Cha's White Chicken Chili

Reviewed: Feb. 4, 2009
WOW!Great recipe for chilly winter nights! I did make some changes, based solely on what I had on hand in the kitchen. I added about 1/4 cup fresh chopped cilantro--this added a great flavor. I didn't have cayenne pepper, so I used white pepper instead. Also, I picked up a can of jalapeno peppers instead of green chiles by mistake, so I added about 1/2 of the can. It was plenty hot enough and I LOVE spicy food! I will try making it per the original recipe next time (when I shop for the correct ingredients)! In the meantime, this was still a GREAT recipe and I will make it again--I highly recommend adding the fresh cilantro---tastes amazing!
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Slow Cooker Chicken Stroganoff

Reviewed: Oct. 26, 2008
Absolutely excellent! I added 1 can of sliced mushrooms, about 1/2 cup of white wine, and 1/2 tsp of white pepper. My husband absolutely loved this dish and I will make it again!
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Eggplant Parmesan II

Reviewed: Aug. 14, 2008
Absolutely wonderful! I did "sweat" the eggplant by salting it and placing in a colander for 30 minutes prior to making the recipe. I sliced the eggplant into about 1/4 inch slices and prepared it as per original instructions otherwise. It was excellent. My family of 4 ate the entire dish! Will definitely make again!
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Connie's Zucchini "Crab" Cakes

Reviewed: Aug. 3, 2008
I just made this recipe for the first time and my only regret is that I didn't make a double recipe! These are GREAT! I did salt down the zucchini after grating it and allowed it to drain in a colander set upon paper towels for about an hour. Other than that, I prepared as written. This recipe is a keeper---thanks for sharing!
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