MAINEMOM Recipe Reviews (Pg. 1) - Allrecipes.com (1530781)

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Cannellini Bean Salad

Reviewed: Jun. 14, 2010
LOVED this bean salad. Easy, nutritious and delicious. I substituted finely chopped sweet vidalia for the red onion, added some finely minced fresh garlic and increased the proportions of beans and dressing. The colors are beautiful and the fresh basil is so delicious. I did go the lazy route and used jarred roasted red peppers which I diced, rather than cut in strips. Will definitely make this again!
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4 users found this review helpful

Black Beans and Pork Chops

Reviewed: Apr. 18, 2010
LOVE, LOVE, LOVE this recipe. Very simple, economical, tender and delicious. I've already made this a couple times. I actually followed the recipe closely (which is unlike me), except for sprinkling the chops with a shake of adobo seasoning before browning. Definitely use the BONE-IN chops. I always use boneless and was reluctant, but so glad I used the bone-in. They seem to be so much more flavorful and definitely less expensive. And my daughter (who is usu. pretending she is a of wolf or some type of cat) loved gnawing on the bones! I served with extra chopped cilantro on the side and yellow Goya rice. My husband said the flavor was very Cuban, and the combo of the pork juices, salsa and black beans is unbelievably flavorful. Since I had so much leftover cilantro, I chopped it all up, wrapped it well and froze it for next time. Since you're using the cilantro for cooking, the flavor is the same, even if the appearance isn't. Saved me from buying another bunch of cilantro and throwing most of it out.
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26 users found this review helpful

High Temperature Eye-of-Round Roast

Reviewed: Jan. 25, 2010
Wow, what a great recipe. And what could be better than delicious, easy and inexpensive? Yes, you do have to take leap of faith with this one, and I'm so glad I did. Since I'm a fan of "two-fer" dinners, I started with a 4 lb eye of round to insure leftovers and made my own rub of olive oil, a bit of gravy browning sauce and a TINY smidge of liquid smoke, sea salt, pepper, garlic and onion powders and paprika. I used my hands and rubbed the mixture in well over the entire roast, then placed it on a Pam-sprayed rack in a baking dish. I cranked up the oven to 500 and left it on a bit per other reviewer suggestions, turned it down to 475, then followed the 7 min/lb rule and turned the oven off. I planned to take it out 3 hours later, but had about a delay, so roast ended up spending about 4 hours after the initial cook time. My oven holds heat well, so roast was still warm. Outside looked dry and the ends, of course were well done (but tasty) when I sliced off a bit to sample. But cutting into it revealed a beautiful pink, juicy center and oh, so delicious. My 10-year had 4 servings and even my picky 12-year old son had seconds. In my opinion, would have been even better if I'd taken it out at the 3-hour mark (I like mine more on the rare side). I served with Horseradish Sauce on this site and the meat just melted in your mouth -- yes, do slice very thinly. The leftovers will make perfect French Dip sandwiches for dinner later this week. BEST roast I've ever made!!!
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14 users found this review helpful

Cousin David's Slow Cooker Brisket

Reviewed: Jan. 11, 2010
This was really delicious, but, wow, is fresh brisket expensive in my area (Maine). Since my son hates a strong onion flavor, I followed another member's suggestion and mixed my chili sauce w/a package of Knorr brown gravy mix and put sliced onions under the brisket. I cooked for at least 10 hours on low and at that point, the meat isn't really sliceable, so much as "chunkable." We really loved the flavor -- the meat just melted in your mouth, and the chili sauce gravy was just delicious. I will make this again when brisket is on sale.
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10 users found this review helpful

Ham Cheddar Biscuits

Reviewed: Sep. 12, 2009
I'm eating one of these as I write this review -- 5 stars for ease and 4+ for flavor. I added more cheese (about a cup) and more ham (about a cup finely chopped w/pampered chef chopper)and added about 1 heaping tbsp sour cream in addition to the milk. I also brushed very lighly w/melted butter after they came out, but felt the biscuit mix adds enough fat that I didn't want to add more. They were not dry, but very tasty. Chopping the ham up very fine helps distribute the meat and helps with moisture. The nice thing about these savory little biscuits is how versatile they are. My kids suggested more ham next time, or using crumbled bacon and even chopped pepperoni and different kinds of cheese. Make them extra easy by using a cookie scoop and placing on a pan lined with non-stick foil. Mine were just right at 9 mins. I plan to make another batch to freeze for quick bkfsts or kids' snacks, as others have suggested. Good recipe!
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5 users found this review helpful

Asparagus with Parmesan Crust

Reviewed: May 29, 2009
Wow! What a delicious and easy way to prepare my favorite veggie, asparagus. We were getting tired of it just steamed. I used thick spears, made sure they were well coated with the oil, and used another reader's tip and cooked for 9 mins w/o the cheese, added about 1/4 c fresh shredded parmesan, then popped back in the oven for another 9 mins. PERFECT! We all loved the lacy, crispy parmesan bits that coated the asparagus and the pan. Didn't remember the balsamic vinegar 'til after we'd devoured the asparagus, but will try it next time. Hint: use the Reynolds No- Stick foil for easy clean up. This is definitely a keeper!
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6 users found this review helpful

Mulligatawny Soup I

Reviewed: Nov. 2, 2008
Last night, I looked at my package of chicken tenders wondering what to do with chicken AGAIN. Then I saw this recipe. Deliciously different and easy to make. I scaled for 8 servings (we like leftovers) and changed very little from the original recipe, exc. for adding garlic and using celery salt since I had no celery. I used my chopper to chop my veggies and apple into very small pieces. The next time I make it, I will not cover my pot -- think it would have condensed and had an even richer flavor if not covered. Since my veggies were cut so small, I didn't simmer quite as long before adding the chicken, apples and rice. Could perhaps use bit more rice, and I added a whole small apple but would have liked more apple for that sweet-savory combo. A bit of ginger would also be great. Added the cream at the end, warmed in the microwave first. The cream added a delicious creaminess, but I agree that eliminating it would still create a delicious and a bit healthier recipe. LOVED this recipe and will make it again soon!
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3 users found this review helpful

Chocolate Chip Cake Bars

Reviewed: Mar. 1, 2008
My kids loved these. Personally, I felt they were too sweet, but they weren't for me. They were very easy and made a good-sized batch to use for kid's school lunches for the week. I used mini chocolate chips since that's what I had on hand, and didn't bother w/the glaze, to eliminate some of the messiness factor. The kids requested I make them again, so they were definitely a hit.
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3 users found this review helpful

Almond-Crusted Tilapia

Reviewed: Mar. 1, 2008
I enjoyed this very much, but husband and kids did not. I followed the recipe exc. didn't have lemon pepper/salt (used some garlic powder) and used flounder instead of tilapia. I enjoyed the crunchy, finely ground almond & fresh parm coating, but rest of family felt the topping was too overwhelming for the fish.The coating would also be good on chicken tenders.
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5 users found this review helpful

Egg and Cheese Puffs

Reviewed: Dec. 22, 2007
These were great and very easy. I needed to make something for my daughter's school breakfast holiday party. I loved that I could do half of the work the night before. I used chopped ham and 2 8oz bags of finely shredded cheese, half colby/jack and half sharp cheddar. I omitted the chilis since they were for 8-year-olds, but next time I make this for the family, I'll divide the batter and make some w/the chilis, perhaps also sauteed onions. Also would be great with sausage and very well-cooked crumbled bacon. After reading some of the reviews, I invested in 24 silocone baking cups -- not the pans but re-usable liners for muffin pans. These things are amazing! The puffs just popped right out after they'd cooled a bit and absolutely no mess. I can't recommend them enough. Overall, this is a great recipe that can be made kid-friendly, but also adapted in so many ways for more adult tastes.
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5 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Dec. 8, 2007
This is the most unusual pie. I had some problems due to OE (Operator Error), rather than the recipe itself. I used a deep dish stoneware pie pan, which I regretted, as the apples were not cooked and when people dug into my beautiful pie, it was still raw in the middle. My fault - I always forget how much extra time I need to bake anything in this pan; using fewer apples would have helped as they were really heaped in. My 4 stars inst. of 5 are not for flavor, but the recipe could have used a bit more instruction as to how long to cook the glaze. I cooked mine too long, and it came out VERY thick (wonderful for dipping leftover apple slices in!) and difficult to pour. The flavor of the butter glaze was OUT OF THIS WORLD (I, too, added cinnamon, vanilla and a pinch of nutmeg), but next time I'll take others' advice to mix the sauce with the apples, reserving a bit to brush over crust. I'll make this again, as I love the flavor and concept, with modifications of preparation! Thanks, Grandma Ople!
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5 users found this review helpful

Tortilla Rollups IV

Reviewed: Aug. 6, 2007
Very tasty and not difficult to make. I took these to a cook-out last weekend and everyone loved them. I also couldn't find the Fiesta Style Ranch dressing pckg, so used regular. Used lite cream cheese and lite sour cream (NOT fat free!) Since some other reviewer's mentioned the filling was runny after slicing, I let my salsa drain in a colander for a few minutes before adding to the filling( I used the fresh refrig. salsa)and that eliminated the problem of too much liquid in the filling. Also used Joseph's Lavosh; the rectangular shape worked well for spreading and rolling. Refrigerated the rolls in plastic wrap for 3 hours, then sliced about 1/2 inch thick. They turned out very attractive and tasty. I'll make these again, maybe adding some other veggies!
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8 users found this review helpful

Burgundy Pork Tenderloin

Reviewed: Aug. 6, 2007
Great recipe. Used other reviewer's suggestions: seasoned & seared a 1 1/4 lb tenderloin, and used half wine, half beef broth. Omitted celery. Used my PC meat thermometer & meat hit 160 degrees right about 45 mins. Using a good quality gravy mix makes a difference - I like the Knorr brand. My final touch to temper the somewhat sharp taste of the sauce was to whisk a lg tbsp. of lite sour cream into the gravy just before serving. The kids and husband loved it, even the onion-hating son (as long as he didn't have to eat chunks!) Tasty, easy recipe good enough for company.
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3 users found this review helpful

Unbelievable Chicken

Reviewed: Jul. 24, 2007
What a great marinade! The whole family loved the chicken we made for dinner tonight. Made only a couple of changes - didn't have the brown mustard, so used yellow, but just 2 tbsp, and was out of lemons, so used just the lime juice. My very picky 10-year-old son said, "whoever made up this recipe rocks!" I Whisked together the marinade and poured over tenders in a gal. zip lock bag this morning, so marinated about 10 hours. Will use exact recipe next time. Used chicken tenders and my husband cooked them slowly on the grill. VERY juicy and full of flavor.Thanks, Ruthie!
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4 users found this review helpful

Curried Bean Salad

Reviewed: Apr. 11, 2007
This salad is delicious! I always get raves when I bring this salad to potlucks, even from people who aren't crazy about curry. It's a nice change from the usual potato and pasta salads. Only changes I make are sometimes using sweet white onion in place of the green onion and using balsamic vinegar instead of cider. I also usu. use super-sweet frozen corn inst. of canned. The flavor of this salad is outstanding, and healthy, as well!
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11 users found this review helpful

Sausage Brunch Casserole

Reviewed: Feb. 4, 2007
This was good - very picky son espec. liked it. Only giving it 4 stars since I changed it after reading reviews. Used 6 eggs, only 1/2 lb sausage and 1 C milk. Baked cresc. roll crust at 425 deg. for 5 mins. as others suggested, then turned down the temp to 400. Baked casserole for 25 mins. Crust was perfect. Could have prob. cooked for a few mins. less, but was good. Pretty easy and provided lots of leftovers for quick bkfst before school/work.
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8 users found this review helpful

Slow Cooker Chicken Stroganoff

Reviewed: Feb. 11, 2006
This turned out to be a great recipe -- whole family enjoyed it. I, like many other reviewers, was a bit skeptical of combining the chicken w/nothing more than 1/8 c margerine and the dry salad dressing mix, but figured there must be a reason or Judi would not have submitted it this way, so I resisted the urge to add the canned soup in the beginning. I did add a splash of red wine that I had on hand, but other than that, there was very little liquid. Also used Good Seasons Mild Italian dressing mix, since my kids don't like highly spiced food. I turned the crockpot on low and cooked for about 7+ hours, and of course the house smelled incredible. The chicken chunks were golden brown and had a roasted taste and appearance, something that wouldn't have occurred had I added the soup at the beginning. I then added a can of reduced fat cream of chick soup and a brick of red. fat cream cheese. Plopped the brick in whole, covered, then stirred after it had softened. Turned out so delicious, and in no way reduced fat tasting! My 6-year old daughter ate so many "appetizer bites" out of the pot, she was full by dinner time! Very creamy and rich tasting, and the dressing mix provides just the right amount of seasoning. We served over noodles -- delicious! Very easy, tasty recipe -- and seems "fancy" enough for company. Putting this in my Favorites folder.
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2046 users found this review helpful

Slow Cooker Pork Chops II

Reviewed: Feb. 7, 2006
We thought this was quite good -- a nice change from so many of the crockpot recipes that use canned cream soup as a base. The combination of spices and herbs sounds strange, but combined to make a nice, rich, herby flavor. Used the listed amounts of all the spices, w/a few exceptions: I replaced the tbsp of garlic powder w/onion powder (since I used 2 lrg cloves of fresh garlic crushed in my garlic press). I also seemed to be out of basil & oregano, so used nearly a tbsp of Italian seasoning. Also used more than 1 cup of broth, but less than the whole can, since I was cooking 6 chops inst. of 4. I cooked on low for 8 hours -- smelled SO delicious when I got home from work, and my husband wondered what smelled so great when he got home. The sauce was great over steamed rice and the meat was tender and flavorful. Even the kids liked it. All in all, a very easy, tasty recipe -- I will make this again. Would also be good w/a small pork roast.
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870 users found this review helpful

Asian Salmon

Reviewed: Jan. 6, 2006
This was quite good, and only made a couple of changes: added about 1/4 cup of orange juice (contributed a nice citrusy note) and used onion powder inst. of onions in deference to my onion-chunk hating kids! Made the marinade in a gallon zip-lock bag and was only able to marinate about an hour -- extra time would have really let the excellent marinade soak in. Put in an oval baking dish lined w/non-stick foil to make clean-up easier. I wish I would have taken the trouble of taking the skin off the other side of my salmon fillet -- would have reduced the "yuck" factor when serving. Also, next time will cook in a larger dish to allow the marinade to cook down a bit, thickening it and intensifying the flavor. Didn't need to double the recipe, since I used about half the amount of fish called for. Also, used just plain steamed rice, inst. of the dilled rice. Baked salmon for exactly 30 mins and was perfect for my medium thickness fillet. All in all, this was a great marinade -- the kids had seconds (they LOVE salmon in any preparation!) and my husband kept commenting on how moist the salmon was.
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3 users found this review helpful

Bacon Feta Beans

Reviewed: Jan. 6, 2006
Made these for our family Thanksgiving potluck. Wanted a new twist on green beans and thought these sounded good, but they were only so-so. (Also made the Syrian Green Beans which were awesome!) I think the flavors worked well together, just too overwhelming for the beans. I will perhaps make them again, but cut down on both the feta and bacon. Used fresh green beans -- about 1 lb, partially cooked for about 5 mins in microwave, drained, then proceeded w/recipe. Just seemed too heavy, though I love both feta and bacon.
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6 users found this review helpful

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