MARTHINA_EARLINA Recipe Reviews (Pg. 1) - Allrecipes.com (1501465)

cook's profile

MARTHINA_EARLINA

Reviews

Photos

Menus

 
View All Reviews Learn more

Basic Quiche by Shelly

Reviewed: Apr. 22, 2003
This is a great, basic, can't-mess-up-no-matter-what quiche recipe. I substituted evaporated skim milk for the half & half, with no problems. I also added carmelized onions, 1/2 C. of shredded smoked gouda cheese and 4 slices of crumbled bacon. Highly recommended!
Was this review helpful? [ YES ]
448 users found this review helpful

Simple Whole Roasted Chicken

Reviewed: Feb. 8, 2011
May be the best chicken ever. At the end of the cooking time, the thighs were still underdone but I wasn't too surprised because we added onion quarters to the chicken cavity, which add to the cooking time. So, we flipped the bird over and roasted breast side-up for another 30 minutes. It came out perfect this time! I only let it rest for 12 minutes and had to carve b/c the kids were howling for food, but the chicken was still incredibly juicy and the meat had amazing flavor - reminiscent of Indian or Middle Eastern flavors. I think next time we'll bake in the oven and finish on the grill... yum.
Was this review helpful? [ YES ]
2 users found this review helpful

Green Bean and Potato Salad

Reviewed: Nov. 8, 2010
I've made this recipe many, many times and haven't changed the recipe at all. It is one of our favorites to bring to picnics, potlucks and dinner parties. It is also a geat way to use up the avalanche of green beans from our garden in the summer.
Was this review helpful? [ YES ]
1 user found this review helpful

Spaghetti Carbonara II

Reviewed: Nov. 7, 2010
I followed the recipe almost exactly - the proportions seemed like it made a huge amount, so I cut it in half. The result was the perfect amount for a light meal for me and my husband with no leftovers. I didn't have bacon but I did have bacon fat - and I discovered that if you have the fat from fantastic bacon, you don't miss the meat! And I mixed the grated parmesan in with the beaten egg. The result was an absolutely luxurious, rich and incredibly simple meal. Whoever is adding cream and nutmeg to this recipe is so off track - if you want heavy alfredo sauce do that. If you want pasta that tastes like you're at a little table in a tiny Roman bistro, do this recipe and don't mess with it. My only quibble is next time I'll do it the *really* right way with some good pancetta and not bacon. Bacon is good here, but pancetta would be great. This, with some roasted vegetables tossed in olive oil on the side and a bottle of good wine will do any marriage a world of good!
Was this review helpful? [ YES ]
13 users found this review helpful

Fresh Southern Peach Cobbler

Reviewed: Oct. 2, 2010
I have to say, I've never made the peach filling from this recipe but I love the cobbler topping!. I use it as the topping for green tomato cobbler and it is consistently good. I use an apple pie filling recipe and substitute in peeled, sliced green tomatoes (plus a little extra lemon juice and zest). Once that is ready, I use this recipe to finish the cobbler. It's a great way to use up unripe tomatoes early in the season, or after the first frost!
Was this review helpful? [ YES ]
2 users found this review helpful

Zucchini Patties

Reviewed: Aug. 24, 2010
Easy and delicious. I salted the shredded zucchini and let it sit in a colander for 10 minutes to soften and drain, then squeezed out extra water. Added 1/4 cup of flour and 1/4 cup of bread crumbs. Go light on the garlic and the onions, otherwise they will overpower the lightness of the other flavors. We topped the patties with homemade bruschetta and they were fantastic. These would be a great addition for brunch, instead of hashbrowns or home fries. If these freeze and reheat well (I have a few test patties in the freezer) this recipe may be the answer to the glut of zucchini from our garden...
Was this review helpful? [ YES ]
2 users found this review helpful

Fasoliyyeh Bi Z-Zayt (Syrian Green Beans with Olive Oil)

Reviewed: Aug. 10, 2010
I made it exactly as described in the recipe and it was fantastic. i used green beans from my garden that I had blanched and frozen. Aside from how crazy delicious this recipe is, it is the best recipe I've found to use up summer green beans when you're buried in them! It is healthy, filling and delicious without being heavy. We put it in pita bread with roasted chicken and topped with homemade raita sauce. You won't regret making this recipe!
Was this review helpful? [ YES ]
4 users found this review helpful

Cinnamon Griddle Cakes

Reviewed: Feb. 28, 2010
So good! I doubled the cinnamon, added a tap of ground nutmeg and subbed honey for corn syrup. They do need to cook longer over low heat than regular pancakes. I also made them a little smaller (English muffin-sized) and the kids ate them as fast as I could cook them. The frosting was fine although it needed a lot more milk than stated. Next time, I'll try them with the cream cheese frosting recipe for Clone of a Cinnabon on this site. I froze the extra pancakes and we're going to try using them for homemade McGriddle sandwiches with sausage patties - the griddle cakes are definitely fluffy and firm enough. This recipe is about to go into heavy use at my house!
Was this review helpful? [ YES ]
5 users found this review helpful

Smokin' Scovilles Turkey Chili

Reviewed: Oct. 25, 2009
Great rich, satisfying texture to the chili. I didn't have fresh chilis so I substituted 1/2 tsp of cayenne and 1/2 tsp of New Mexico chili powder. I prefer the flavor of fresh chilies, but I think it worked out fine. I don't like kidney beans, so I subbed in a large can of black beans (undrained). We really enjoyed the end result: it starts smooth and a little sweet, then the heat slowly builds. Fantastic with sour cream and a slice of cornbread crumbled on top. This made a LOT of chili and I was happy to have plenty to freeze afterwards. The trick to freezing? Measure out portions for 2 hearty servings into gallon freezer bags, lay flat on a paper plate and freeze until hard. The frozen chili is super-easy to keep organized and can defrost in a couple minutes in the microwave.
Was this review helpful? [ YES ]
0 users found this review helpful

Panzanella Salad

Reviewed: Sep. 9, 2009
Delicious. I didn't have fresh mozzarella handy, so I used queso fresco. I also used red, yellow and green tomatoes for extra color. Fantastic way to use stale bread and the mountain of tomatoes that from the garden this time of year. My french bread rolls were so hard, I had to saw at them with a bread knife, but I think that really helped the croutons stay crisp much longer than I expected (over 24 hours). Next time I'll add marinated artichokes and maybe capers. I wish I had remembered panzanella when I was pregnant and craving bruschetta at all hours - this is a much more convenient way to enjoy that flavor!
Was this review helpful? [ YES ]
0 users found this review helpful

Indonesian Pork Tenderloin

Reviewed: Aug. 4, 2009
Excellent AND easy - tender and juicy, with a slightly sweet, spicy and very savory flavor. I scaled the recipe for an 8+ lb whole tenderloin that I cut into 6 pieces that were more marinade-friendly. I used fresh grated ginger (doubled the amount stated for powdered) and chili garlic paste instead of flakes. I put the meat in the marinade the night before and covered the pan with plastic. I turned over the pieces in the morning, and grilled that evening. Once cooked, I let the loins rest 15 minutes and sliced them very thinly across the grain. I arranged the sliced loins on a large platter and poured the resting juices over the top. I garnished the meat with lime wedges, lots of cilantro sprigs and sliced fresh jalapeno. I included a jar of the chili garlic paste on the side. My guests couldn't stop eating it - especially once they got the idea to load up hot dog buns with the meat, tuck in a few sprigs of cilantro and jalapeno slices, then top with a spoonful of chili garlic paste (Sriracha chili sauce would work well, too) and a squeeze of lime. PERFECT backyard eats - and so much healthier than a boring burger!
Was this review helpful? [ YES ]
8 users found this review helpful

Best Bread Machine Bread

Reviewed: Jul. 31, 2009
I followed some helpful suggestions: I increased the sugar to 3 tbs, reduced the yeast to 2 tsp. I used all-purpose flour and it still turned out wonderfully. I thought my first try with a new bread machine (and no instruction manual!) would be a disaster and instead, it was a great experience. Looking forward to making french toast tomorrow with the remainder of my loaf!
Was this review helpful? [ YES ]
1 user found this review helpful

Balsamic Roasted Pork Loin

Reviewed: Dec. 4, 2008
Great recipe! The perfect thing when you need something fantastic and you don't have 10,000 ingredients. I used a pork shoulder and also seasoned with McCormick spicy Montreal steak seasoning. Once the roast was done, I added about 1/3 cup of brown sugar to the pan drippings and let it cook down to thin ketchup consistency (it will thicken with cooling). WOW. It became THE most sweet/savory/spicy, homemade version of Pickapeppa/A1 sauce ever. My family loved the roast, but I think we loved that leftover sauce even more! I made simple sandwiches using leftovers on hoagie rolls with mayo and the "magic sauce" that were to die for...
Was this review helpful? [ YES ]
1 user found this review helpful

Banana Banana Bread

Reviewed: Jun. 21, 2008
This turned out wonderfully - rich, moist and full of flavor. I had to almost double the cooking time, though, because I used an extra-large loaf pan. I kept checking for doneness with a toothpick. I pulled it out when it seemed on the verge of being ready, took it out of the pan and let it sit for 20 minutes on a plate. The carryover heat kept it "cooking" and when I sliced it, it was perfect: dark brown (not burned) crust and dense, moist center.
Was this review helpful? [ YES ]
0 users found this review helpful

Charley's Slow Cooker Mexican Style Meat

Reviewed: Jan. 1, 2008
Excellent - I make this almost every month. My husband is from Mexico and he adores this recipe. Definitely follow the other recommendations and use Tapatio, beef bouillon and 1/2 fresh serrano chiles for authentic taste and heat.
Was this review helpful? [ YES ]
3 users found this review helpful

Sweet, Sticky and Spicy Chicken

Reviewed: Mar. 2, 2009
Absolutely delicious. I followed other suggestions here and dredged the chicken in flour & cornstarch before cooking. I used 1 tbsp. of Yucateca habanero hot sauce and the heat was just right. Next time I will add a little bit more brown sugar and add cashews. I would love to figure out how to make chicken wings with the sauce!
Was this review helpful? [ YES ]
0 users found this review helpful

Garlic Prime Rib

Reviewed: Dec. 29, 2006
I made a 6.5 lb ribeye roast, adjusted the temperature for the weight based on recommendations by previous reviewers and it turned out perfectly medium rare. I finished slices under the broiler for guests who wanted their slices less rare. I also prepared a horseradish sauce (1:4 ratio of ground horseradish mixed with mayo) and au jus (pan drippings, beef broth & seasonings) to accompany the roast. Now the only thing I'm sad about is that I never tried to cook this before! Don't forget to get nice rolls and provolone cheese to make french dip sandwiches for the next day... beyond delicious and super tender.
Was this review helpful? [ YES ]
1 user found this review helpful

Clone of a Cinnabon

Reviewed: Aug. 2, 2009
My first try at cinnamon rolls and they turned out fantastic. I baked 6 and froze the other 6 after they rose - and I'm glad I did, because they were HUGE and needed every bit of pan space for baking. My family loved them with only half of the frosting (I used nefuchatel), so I froze the rest for the next batch. Next time, I'll use a 50/50 mix with wheat & bread flour and roll out the "log" to get 18-24 from a batch. That should be the perfect portion size - and a more manageable 5-6 Weight Watchers points. UPDATE: Cooked the frozen batch straight from the freezer (no thawing), with no problems. I placed the 6 rolls in a glass pan in a cold oven. They baked at 350 degrees for about 40 minutes and came out just as nicely as the fresh-baked batch.
Was this review helpful? [ YES ]
15 users found this review helpful

Grandma's Doughnuts

Reviewed: Jun. 20, 2010
Why did I ever buy bakery doughnuts? These are amazing - and almost a dozen (including holes) for less than $1.50! I use a medium-sized saucepan so I can get more of a "deep-fry" effect without using as much oil. It takes a little longer but it saves on oil. Cinnamon sugar rocks!
Was this review helpful? [ YES ]
7 users found this review helpful

Slippery Shrimp

Reviewed: Jun. 12, 2009
Light and delicious, with a little zip. Just as I remembered! The recipe brought me back to my college days in LA...
Was this review helpful? [ YES ]
3 users found this review helpful

Displaying results 1-20 (of 39) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Easter Desserts
Easter Desserts

Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.

Plan Your Easter Brunch
Plan Your Easter Brunch

Breakfast casseroles, drinks, fancy eggs, and brunch ideas for a sweet Easter event.

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

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