MONKAREE Recipe Reviews (Pg. 1) - Allrecipes.com (1524613)

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Grilled Marinated Shrimp

Reviewed: Mar. 27, 2011
I don't eat shrimp...this review comes from everyone else in our house that does. Phenomenal!! Nothing but rave reviews! We only had time to marinate them for a little over an hour but they were reported as "to die for" from my son. We are going to try this again with shrimp and chicken and serve on top of linguine and a cream sauce.
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6 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Oct. 3, 2010
This is down-home cooking at it's best. It is an excellent base for creative expansion (bacon, cheese, etc) but we love it just as it is written. We usually make a double batch so it will last longer. Enjoy it with a bit of cheddar, bacon and chives on top with a crust of french bread.
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Eileen's Spicy Gingerbread Men

Reviewed: Nov. 28, 2009
After reading a lot of the reviews I decided to make this exactly as the recipe directs. I actually used blackstrap molasses as it was all that I had on hand...despite the author's warning. After mixing the dough together I tasted it and almost threw the entire batch in the trash. The blackstrap was very strong, I could taste the iron in it, and it lacked sweetness. I decided to refrigerate it anyway so the kids could decorate cookies that night but didn't think anyone would eat them. Boy was I wrong! I let them roll out the dough between sheets of parchment paper and we didn't have any problems with sticking. They cut out their cookies and we baked them for almost ten minutes. The smell was heavenly and they tasted like gingerbread snap cookies. We decorated them with icing made from a bit of butter, lots of confectioners sugar, milk and a bit of vanilla extract. Even the kids loved these cookies. They weren't soft, maybe if I backed them less they would have been softer.
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2 users found this review helpful

Sour Cream Coffee Cake III

Reviewed: Jun. 2, 2008
This recipe is a very good base for experimentation, or a good basic, moist coffee cake. I made it once, per directions and decided that I wanted to add a little something extra. This is what I came up with... Prepare batter as directed. Prepare topping, but add 1/4 c chopped pecans. Spread 1/2 batter in prepared bundt pan and top with ~1/2 can of apple pie filling. Sprinkle topping on top of pie filling and top with remaining batter. Bake @300 degrees for 1h & 20 min.
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Downeast Maine Pumpkin Bread

Reviewed: Mar. 8, 2008
I work with a bunch of guys and thought that this sounds like something they would like. It is wonderful. I have made it once with the spices indicated and once with pumpkin pie spice and you couldn't tell the difference. The bread is nice and moist, has a good pumpkin/spice flavor and has a good texture. The entire loaf was gone in less than 20 minutes and they kept asking me to make more. Next time I will try it in a jelly sheet pan and roll it up with a cream cheese filling and dust it with powdered sugar. I'll let you know how it turns out!
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1 user found this review helpful

Restaurant-Style Buffalo Chicken Wings

Reviewed: Jun. 10, 2007
These were wonderful! My husband and I think they taste just like the ones at the "famous restaurant chain". They are also easy to make and economical. Thank you for sharing this recipe!
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3 users found this review helpful

Mom's Buttermilk Biscuits

Reviewed: Mar. 26, 2007
These are now my favorite biscuit recipe. Very tender, flakey and delicious with a bit of melted butter brushed on top right out of the oven.
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0 users found this review helpful

Lisa's Easy Chicken

Reviewed: Mar. 26, 2007
This was a nice change from our usual chicken dishes. I doubled the rub based on some reviewers because I used an extra chicken breast. I think that next time I'll use less black pepper and still double the rest of the seasonings because my children found it a bit too peppery. My husband enjoyed it, and that's saying something from a man who prefers meatloaf and creamed potatoes. I served this with seasoned couscous but I think roasted potato wedges would really compliment this dish. The roasted vegetables were great when mixed into the couscous. The chicken was very tender, although I did add a few tablespoons of chicken broth before baking to make sure things wouldn't dry out.
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1 user found this review helpful

Silver White Cake

Reviewed: Mar. 17, 2007
**For those reviewers who had to poke a jab at those of us who did not enjoy this recipe - I happen to bake quite a lot and have never had any cake turn out quite like this one, unless you count Johnny-Cake. Yes, I used LARGE eggs. No, I did not use All-Purpose flour...I know very well what cake flour is and how it is different from all-purpose, bread and whole wheat flour. I also live in a humid climate so I shouldn't have to adjust this recipe. I am also amazed at the amount of people who give this recipe RAVE reviews after changing it (reduce flour, baking time, etc) or adding special ingredients (pudding mix). What happened to rating a recipe as it is written?*** I tried this recipe today, after searching for a good, light white cake recipe. It definitly wasn't what I was looking for. Despite being slightly moist and springy, it had a dense and sandy quality when eaten that we didn't like. It also definitly tastes like sweet cornbread...not at all what I had hoped for. ETA....This recipe (along with French Silk Frosting is staight out of an older edition of Betty Crocker. At least give them credit to the ORIGINAL author)
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4 users found this review helpful

Chicken Andouille Gumbo

Reviewed: Feb. 12, 2007
This was OK. I've made better pots of gumbo with my own recipe. It didn't have the strong gumbo flavor I was looking for. I prefer flouring and seasoning my chicken before frying them in the oil. We take the chicken pieces out of the oil and then make the roux...the darker the better! We add our "trinity" vegetables to the hot roux (stand back!)and sautee them until just tender. Add chicken stock/broth instead of water (more flavor) and then add GOOD QUALITY smoked pork sausage (as mild or spicy as you like) and then simmer for a bit while I debone the chicken. I add some smoked pork or turkey tasso and the chicken and simmer until chicken is tender. If I've seasoned my chicken properly I shouldn't have to season again...but you can add some creole seasoning, cayenne, salt, pepper or file. Serve over hot rice and top with more file or green onions.
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12 users found this review helpful

Apple Carrot Muffins

Reviewed: Feb. 11, 2007
These are moist and delicious. Great as an afternoon snack with coffee or tea! I've made them with varying amounts of whole wheat flour but find that they're almost too hard to swallow if made with anything more than 50% wheat flour. I also like to either add more buttermilk or cut back on the flour by a few tablespoons. The additional 3/4 cup of flour is a misprint..it should be 3/4 cup of sugar. I've seen this recipe here before and it didn't have that mistake.
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52 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Jan. 20, 2007
This is delicious and very easy. I substitute golden mushroom when I am out of regular cream of mushroom soup...just another variation that is just as delicious. I also like to season the roast with a bit of cajun seasoning (Tony's) before browning it in a little bit of oil. I have also made a roast like this with just the onion soup mix and enough water to cover 1/2 of the roast. It is very simple and also delicious if you find that you don't have cream of mushroom soup. The leftovers are great with toasted rolls/buns with some of the gravy!
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1 user found this review helpful

Salisbury Steak

Reviewed: Jan. 20, 2007
This has become a regular in our home. The patties are tender and flavorful and we enjoy the sauce. You can always reduce the amount of ketchup for a less tomato-like taste.
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100 users found this review helpful

Chicken Breasts Pierre

Reviewed: Jan. 20, 2007
We thought that the chicken had good flavor but the sauce wasn't impressive. It was a bit sour/bitter for our tastes. We will try this recipe again with a few modifications...maybe a bit more sugar and less chili pepper.
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0 users found this review helpful

Sweet Potato Oranges

Reviewed: Dec. 25, 2006
We made these yesterday for Christmas Eve dinner and everyone kept telling me how delicious they were. I was very happy with the flavor...the orange compliments sweet potatoes very well. They were a bit of work..having to scoop out the inside of an orange isn't so easy. I ended up cutting them in half, squeezing the juice out and then peeled the rind away from what was left...much easier than trying to scoop it out with a spoon. I also did this part a day ahead and stored the prepared skins in a ziplock bag in the refrigerator. This saved me a lot of time when cooking them the next day. I used 1/2 of the sugar in the sweet potato mix and I'm glad I did because the topping is also very sweet..and I have a huge sweet tooth. Very, very good and worth the effort, in my opion. We will definitly be making these again! Thank you for sharing this recipe.
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82 users found this review helpful

Lentil Soup

Reviewed: Oct. 16, 2006
Very good...we especially like the touch of vinegar at the end. I usually use frozen and chopped spinach because I always have some on hand.
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2 users found this review helpful

Spinach Chicken Parmesan

Reviewed: Aug. 19, 2006
This was good....especially for being a "light" dish. I didn't have green onions so I used yellow onions and doubled the sauce. I also didn't have pimentos so I used chopped black olives instead. I rated this four stars because the chicken was a bit bland for me, even though I seasoned them with salt and pepper before coating them with the cheese mixture. I might experiment with seasonings the next time I make this but this one is definitly going into my recipe box. Oh, the sauce is also good when served over steamed broccoli, cauliflower & carrot mix.
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Chicken Enchiladas V

Reviewed: May 6, 2006
We make this all of the time and everyone loves it. Really good meal for using up leftover chicken. I give it four stars because we prefer corn tortillas instead of the flour ones in the recipe. We made the dish with flour tortillas once....we don't like how the soggy and chewy they get when baked with sauce. Besides, we think the corn tortillas add better flavor. Using corn tortillas I'd give this recipe 5-stars.
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Sage Pork Chops

Reviewed: May 1, 2006
These were good...four star worthy. The cooking method is great, very easy to throw together at the last minute and the chops turn out very tender and are appetizing. I think they could be improved on with a few other seasonings. I think I'll try a generic Italian seasoning blend the next time we have these. There was nothing wrong with just the sage...we prefer a bit more flavor. Definitly worth making again, though!
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1 user found this review helpful

Best Lemonade Ever

Reviewed: Apr. 18, 2006
This is exactly how we make lemonade. Simple syrup is wonderful for many things...we like to make a batch for ice tea and leave it in the refrigerator. That way everyone can make their tea as sweet as they like w/out undissolved sugar crystals at the bottom of the tea. We also like to mix this lemonade mix with unsweetened tea instead of the water...lemonade tea.
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3 users found this review helpful

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