MAILBAG Recipe Reviews (Pg. 1) - Allrecipes.com (1520026)

Jam Filled Butter Cookies

Reviewed: Jan. 1, 2012

I made five batches of these cookies this Christmas season, and every one of them came out terrific! I used my marionberry jam, and my hot jalapeno jam that I made last summer. The jalapeno was by far the best! The buttery cookie with that hot jam were made to go together! I ran a jar of the jam through my food mill to remove seeds and flesh, added more green food coloring, and they were as pretty as they were yummy! Thank you for posting this great recipe!

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Old Fashioned Mac and Cheese

Reviewed: Nov. 20, 2011

Wonderfully creamy and cheesy! Grand kid's loved it! So did we! I do add onions, and finely chopped red peppers. Thank you for posting!

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Bacon Mushroom Swiss Meatloaf

Reviewed: Apr. 29, 2011

I loved this recipe! I have had a tough time finding a good meatloaf recipe, and this one was great with a few changes. I cooked 5 pieces of thin sliced bacon and added it to the recipe. I layed 4-5 raw pieces on the loaf when I baked it, and poured off the grease as it cooked. I used sour cream instead of the milk, and used about a half cup. I have always done that because the loaf stays more moist. I used some good Italian bread instead of the cracker crumbs, and I chunked up the swiss cheese as others had suggested. I didn't use any spices except pepper. I know it sounds like I made a lot of changes, but really I didn't. As with all recipes, there is usually room for changes according to your tastes. We loved this, and I will be making this again! I shared the recipe with a co-worker today too!

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Herbed Dumplings

Reviewed: Jan. 17, 2011

The flavor of these were great. However, they were mushy. I flollowed the directions exactly, so I am not sure what happened. They were fluffy, but soggy. I was expecting a dryer center in them. I may try them again. I'm not sure.

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Colette's Smoked Sausage Fritatta

Reviewed: Dec. 5, 2010

This recipe came in my daily recipe e-mail today, just as I was thinking about making something for breakfast, so I decided to try it, and am so glad I did! I added chopped jalapenos, red pepper, onions, and green onions, along with the smoked beef sausage. I didn't use all of the cheese that it called for because we are trying to cut down on that, but it was wonderful without it. Thanks so much for this wonderful recipe! It's going in my recipe box!

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Colette's Smoked Sausage Fritatta

Reviewed: Dec. 5, 2010

This recipe came in my daily recipe e-mail today, just as I was thinking about making something for breakfast, so I decided to try it, and am so glad I did! I added chopped jalapenos, red pepper, onions, and green onions, along with the smoked beef sausage. I didn't use all of the cheese that it called for because we are trying to cut down on that, but it was wonderful without it. Thanks so much for this wonderful recipe! It's going in my recipe box!

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The Best Steak Marinade

Reviewed: Nov. 14, 2009

Absolutely the best marinade I have ever used! The sirloin (London Broil) was the most tender and best tasting we have ever had! I sliced it very thin and used it for hot beef sandwiches. Wonderful! Be sure to save some of the marinade, heat it and mix with the steak juices for an au jus if you make sandwiches.

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Jalapeno Jelly

Reviewed: Oct. 22, 2009

My sister and I made 4 batches of this recipe. We started out using the 12 jalapenos with seeds and membranes, and with each batch, reduced that amount. But, after all was said and done, the first batch was the best, and everybody raves about it. We made the jam, not the jelly, so we got 6 half pint jars with every batch. I wouldn't do one thing different! This jam/jelly is wonderful!

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Catherine's Sirloin Tip Roast

Reviewed: Jan. 11, 2009

Fantastic! MidnightMary had a bad piece of meat. If cooked according to directions, and you have a good roast, you can't go wrong with this recipe!

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Magic Cookie Bars from EAGLE BRAND®

Reviewed: Sep. 8, 2008

I have made these for years. They are so good and easy, and very rich, so they go a long way. I love these bars!

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Best Wild Rice Soup Ever

Reviewed: Apr. 21, 2008

I don't make a lot of soup with rice, but this recipe is so good! I had some ham to use up, plus some half and half, so it was perfect. The only thing that I did different was add some cayenne pepper just before serving, and used a wild rice mix, as that is all I had. We like most things with a little "kick". We had it with salad and crusty french bread, and it was wonderful! Thank you for posting. It will be on our special soup list from now on.

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Buttermilk Pancakes II

Reviewed: Feb. 18, 2008

These were fantastic! Tender, light, and some of the best I have ever eaten! We had these with creamed eggs. Just one though, as we both had to try them with syrup and jam. There are just the two of us, but I made the whole recipe so that I could freeze some. I will toast them, re-heat them and take them to work, or just have them for dinner sometime soon. These would be great with sausage gravy!! That is what my Dad used to make for us in the mornings when we were little. Pancakes and gravy! Ahh... so good! Thank you for posting this wonderful recipe! It's a keeper, and I won't use any other, ever again.

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Zucchini Patties

Reviewed: Jul. 22, 2007

These were fantastic! What a great way to help use up some of the zucchini in the garden. I took the recipe to work with me, and everybody there wanted a copy of it. I did add garlic to them, and I had a little bit of grated co-jack cheese from the night before that I threw in. We loved them...even my dear BF ate them, and he does not like zucchini at all! Thanks for a great recipe!

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Chocolate Zucchini Bread I

Reviewed: Jul. 22, 2007

This bread was fantastic! I took it to work, and it was gone in two days, where only 5 people work! Of course, I took the recipe with me, and everybody took a copy of it home. I made it just as posted, but I think I will add a dash of vanilla extract to it, and maybe a few walnuts the next time I make it.

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Shredded Brussels Sprouts

Reviewed: Apr. 9, 2007

This recipe was pretty good. The sprouts seemed somewhat dry though. Next time I make this I will use some vegetable broth to moisten them a little. I used slivered almonds instead of the pine nuts because I can't eat them. Thanks for posting this recipe!

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Lobster de Jonghe

Reviewed: Apr. 8, 2007

Oh Boy! This was SO good! I rarely get a chance to eat lobster because it's so expensive here (in Oregon). I searched a number of recipe sites today trying to find a way to fix these two little lobster tails (6oz. each) so that we could really, really enjoy them. I picked the right recipe, that's for sure! I think that the next time I make this recipe though, I will have extra lemon to add if we want it. I also added garlic powder to the crumb topping as other reviewers suggested. Other than that, I followed the recipe other than changing it to two servings. I want to move to Maine so I can eat this a whole lot more than I can here! Thank you for posting this wonderful recipe!

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Baked Asparagus with Balsamic Butter Sauce

Reviewed: Apr. 8, 2007

We really enjoyed this recipe! We have been eating asparagus every day since it appeared in the grocery store in March! I am always looking for new ways to fix it, and this one was good! I did as some other reviewers said, and changed the amount of soy sauce vs. balsamic vinegar, making the vinegar 1T. and the soy sauce 1t. I did add some garlic powder to it, and we really liked that, though I should have used fresh garlic, and added it towards the end of the sauce cooking time, as it got a little bitter. I will save this recipe, and use it often. Thank you for posting it!

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Cashew Rice Pilaf

Reviewed: Mar. 25, 2007

I made this recipe without using the carrots and peas. I also used a wild rice mix rather than plain white rice. This was very, very good, and I will be making it again! Thank you for a great recipe!

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Quick Chicken with Asparagus and Provolone

Reviewed: Mar. 25, 2007

We really enjoyed this recipe! The only changes I made were to add about 1/2 cup of finely chopped onion, and 2 cloves of garlic to the sauce. I sauted the onion and garlic, removed from pan, then browned the chicken. I used 1 cup of liquid, 1.3 of it being white wine. I used fresh asparagus, and when I added the liquid to the pan with the chicken, I put the asparagus in at the same time, covered the pan, and let it steam along with the chicken. I added the cheese about 3 mintues before serving. It was perfectly melted. I will be serving this recipe often, until the end of the asparagus season. I don't think I would enjoy this as much, if at all, with canned asparagus.

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Chicken Tortilla Soup III

Reviewed: Oct. 28, 2006

I have made this soup a number of times now, and it gets better each time I do! I do add jalapenos, more cumin, and most of the time less half and half. It's a fantastic recipe, and I have shared it more times than I can remember. People looking for a traditional tortilla soup with a tomato base should avoid this recipe. As for a filling, soul warming soup on a cold winter evening, this can't be beat! Thank you so much for a recipe that I have used many times, and will continue to use for many years to come!

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