MAINEMOM Recipe Reviews (Pg. 2) - Allrecipes.com (1530781)

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

Reviewed: Jan. 6, 2006
These were the most delicious green beans I've ever had! Took them to our family Thanksgiving potluck in which I was in charge of vegetable side dishes. Made these, and others from Allrecipes: the feta-bacon green beans (not so good) and the roasted brussel sprouts (awesome) The only change I made was to use fresh green beans, about 1 lb, which I partially cooked in the microwave for about 5 mins first w/a bit of water, then I drained and proceeded w/the recipe, just sort of stir frying them w/the oil, garlic and adding the cilantro at the end, after the beans had gotten nice and dark. Not a pretty recipe, but so delicious. Never would have thought of cilantro and green beans together, but was absolutely delicious --I couldn't get enough of them, and they were excellent reheated the next day in the microwave! Will DEFINITELY add these to my veg. side dish favorites. Such simple ingredients and preparation, but a wonderfully complex flavor!
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30 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Jan. 6, 2006
Made these for our Thanksgiving family potluck and they were delicious, but did make a few changes, combining them with another roasted brussel sprouts recipe I found in WW magazine. I added a chopped onion, and ended up using more olive oil than called for to prevent them from getting too dry. My other recipe suggested adding some chicken broth to keep them moist, which I'll try next time to keep the oil content down. They took at least the full 45 mins, and I did end up turning the heat down some. It is vital to stir them often, but they roasted nicely on my Pampered Chef stoneware pan -- no sticking at all. The onion was a nice addition as it carmelized along with the brussel sprouts. All in all, turned out great --not pretty, but had a wonderful smoky, mild sweetness, much more mellow than simply steaming or boiling them. They were a big hit, esp. w/my husband. Will definitely make them again.
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Mrs. Sigg's Peanut Butter Cookies

Reviewed: Sep. 14, 2005
These were close -- but not quite -- to a favorite PB cookie recipe I used to make years ago (but lost the recipe). Only substitution I made was to use a cube of margerine in place of the shortening. These were generally soft, and I prefer a crisper cookie, even though I baked them for at least 12 minutes. The flavor was great, though, and my kids and I gobbled them up. The recipe makes a lot of dough,and since we make our cookies on the small side, I decided to save myself from eating too many cookies and froze half of the dough. Will be an easy cookie making day next time.
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Ali's Greek Tortellini Salad

Reviewed: Aug. 7, 2005
Took this to a potluck yesterday and received many compliments. I used 3 small packages of the Barilla dried 3-cheese tortellini (cooked, of course) and chopped my onion fine. Also balsamic and red wine vinegar, and added some zest to the dressing, but omitted the parsley as it seemed a waste to buy a whole bunch of fresh parsley for only a bit needed -- figured w/the spinach and oregano, it would be "green" enough. Loved the very lemony flavor of the dressing. Also added some black olives and some bottled greek dressing just before serving, as it seemed a bit dry, since I used more tortellini than called for. Very good! Will definitely make this salad again.
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7 users found this review helpful

Garlic Chicken

Reviewed: Jun. 27, 2005
Made this tonight using center cut pork chops and the recipe was delicious w/the pork. I used about 6 cloves of garlic pressed into about 1/2 cup olive oil & gently cooked (don't let the garlic brown) for a few minutes, then dipped the 8 big chops in the garlicky oil,then in the bread crumb mixture. Very easy! Wasn't sure of the time, so went about 55 minutes -- a bit too long, but the crunchy bits on the chops were delicious! Next time will cook for only 45-50 mins for moister chops, but had a great flavor, and went well w/warmed cinnamon applesauce. Tip: line your pan w/non-stick Reynolds foil, and clean-up is a breeze.
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Baked Asparagus with Balsamic Butter Sauce

Reviewed: May 23, 2005
We all loved this asparagus. I followed the advice of others and made sure to brown the butter. I goofed and added 1 Tbsp instead of 1 tsp of balsamic vinegar, but didn't notice my error until later, after we'd all devoured the yummy spears and sauce. I also chose to coat the spears w/a bit of olive oil, rather than cooking spray, before baking (line pan w/non-stick foil for easy cleanup).The cooking time/temp was exactly right. Not too done, bright green, non-slimy asparagus. Even my 5-year old daughter, who has never liked asparagus, loved it dipped in the flavorful sauce. This will definitely be our favorite way to cook asparagus.
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Salmon Loaf

Reviewed: Mar. 16, 2004
This was quite good. I used the cooked salmon in the package rather than the can, similar to the packaged tuna, and this had a nice mild flavor. Since there is no added water in the salmon, I added a bit more milk and put in a squirt of wasabi mayo that I had, as well as about a tbsp of fresh lemon juice. I used reduced fat butter crackers, added some onion powder, and omitted the salt. My family enjoyed it a lot, even my son, who initially said "yuck" when he saw it, then changed his mind after he tasted it!
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Basic Ham and Bean Soup

Reviewed: Mar. 9, 2004
Was excited to make this soup to use up some leftover ham, then found out that someone had eaten the ham I'd planned to use! So I made this soup MEATLESS and it turned out soooo good,lower in fat and much healthier! I sauteed the veggies in a bit of olive oil, then dumped in 1 lb of navy beans I'd soaked overnight and most of the next day (drained & rinsed). I added 2 cans of chick. broth, 1 can veg. broth, a cup and a half of water, & about a tsp of garlic powder in lieu of the fresh garlic, and the other seasonings (left out the salt). To give it the smoky flavor I would have gotten from the ham, I added about a tsp. of liquid smoke. Cooked all for about 2 hours and it turned out to be the best bean soup I've ever made!
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5 users found this review helpful

Baked Teriyaki Chicken

Reviewed: Jan. 27, 2004
Wow! What a great recipe, and simple, as well. My husband said it tasted like the teriyaki chicken at our favorite Japanese restaurant, and even my kids liked it. I used light soy sauce, and found the saltiness exactly right. I also added about a tsp of sesame oil and a shake of onion powder, plus lots more than one clove of garlic. I used other reviewers suggestion of 1/2 brown & 1/2 white sugar. I didn't bother w/basting, but ladeled 1/2 the sauce over the chicken (turning each thigh to coat well), then added the rest of the sauce at the 30 minute mark. Since I used boneless, skinless thighs, I just cooked for an additional 20 mins -- perfect. My only problem was not enough sauce -- I'll double it next time! Soooo yummy over rice.
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Eggnog Quick Bread

Reviewed: Jan. 26, 2004
I had tried an eggnog bread some time ago, and was wanting to make some myself when I saw this recipe. Good, but not spectacular. Nice w/a cup of coffee, but a bit dry -- perhaps I over-baked it. Was out of rum extract, so used a slug of real rum. Gave it a good hint of rum flavor. Not sure I'll make this recipe again, but loved the concept -- eggnog is so tasty!
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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Jan. 26, 2004
This was an incredible dish! I, too, am tired of cream soup chicken recipes and was looking for a fresher tasting, and less fatty, recipe. I followed the suggestion of some other reviewers to cut down on the vinegar, but later wished I'd used the full 1/4 cup -- I enjoyed the tanginess and thought it could have been a bit more so. Didn't have fresh mushrooms, so used canned, and kept thinking how much better the dish would have been with fresh mushrooms. As others have said, there's not quite enough sauce. I ended up using the whole can of chicken broth at the end when cooking down the sauce, and would have even liked a bit more sauce. The sauce was a wonderful marriage of tangy and savory, and was perfect on the chicken, and on the brown rice I made as a side dish.
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Hearty 3-Bean & Ham Soup

Reviewed: Jan. 26, 2004
This was very good soup, despite the fact that I goofed up the recipe. I ended up using WAY too much bouillon, as I used the Herb Ox double strength cubes, but didn't realize it, 'til the soup was done and I wondered why it was so salty. I also added the ham at the beginning of the cooking time instead of the end, another goof. The ham tasted over-cooked, but upon reviewing the recipe, after the fact, I noticed I should have waited 'til the end, which would have contributed a much fresher taste. Even w/my lack of attention, the soup was tasty, if a bit salty. I'll definitely make it again, PROPERLY this time!
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Garlic Salmon

Reviewed: Jan. 26, 2004
This was very good -- I loved the fact that the salmon baked in aluminum foil. I used the new non-stick kind, and loosely followed the recipe. My kids don't like chunks of onions or garlic, so I just used some onion & garlic powder, and since I didn't have fresh dill, crushed some dry dill and sprinkled on one side for my husband and me (left the other side "green stuff-less for the kids). I also poured on a bit of Greek salad dressing and rubbed it in, before laying the lemon slices on top. Everyone loved it -- had little leftovers, and clean-up was so easy!
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Sour Cream Cut-Outs

Reviewed: Dec. 12, 2003
This is the easiest cut-out cookie dough I've ever worked with. Ended up using less flour than called for.I liked the not-too-sweet flavor, but I goofed and ended up using self-rising flour instead of cake flour. Mine ended up being more of a sweet biscuit -- would be great dough for scones! Would have probably been wonderful if I'd used the right flour. The texture is great -- the sour cream makes the difference. I'll definitely try them again -- the right way next time!
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7 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Jun. 2, 2003
This is one of the best ham & potato soups I've ever tasted! I'm always looking for ham recipes, as I often buy a half fully cooked ham, cube, and divide up into freezer bags for quick meals. Making the white sauce separately really added the right creaminess to the potato/ham & veggie mixture. I used a can of chicken broth for part of the liquid, as I didn't have any bullion. Also threw in some shredded carrots I had on hand, plus 1/2 cup shredded cheese to the white sauce after it had thickened. Also, (to disguise the carrots), added a sprinkle of cheese to each bowl upon serving. Very creamy and tasty. I'll definitely make again, possibly adding corn next time.
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1576 users found this review helpful

Lemon Sauce for Salmon Patties

Reviewed: Jun. 1, 2003
This went very well with the potato salmon patties I made. I just used a dash of the cayenne pepper, and that was enough of a kick for me. Still seemed like it needed something, but I couldn't figure out what, but it turned out smooth and lemony -- a good dipping sauce for the patties.
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Potato Salmon Patties

Reviewed: Jun. 1, 2003
This was a quick and easy recipe that my family enjoyed. We love grilled salmon and I used the leftovers I had frozen to make these patties. I added an extra egg, as the mixture didn't seem to be holding together, and added a bit of shredded cheese. I also made it even easier by using onion powder (my kids don't like onion "chunks") and garlic powder. Just don't overcook! I did, and mine were a bit dry, but still good. Served them with the lemon sauce recipe from Allrecipes, but the kids liked them dipped in ranch dressing. Will make this again.
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Famous Butter Chicken

Reviewed: May 19, 2003
Just made this recipe for dinner and it was a hit! I made the preparation easier by crushing the crackers in a gallon-size zip-lock bag and using my rolling pin on them -- my kids had fun helping--then adding spices (garlic and onion powder, a bit of salt and paprika)& shaking. After coating the chicken in the beaten egg, I put a few pieces at a time into the bag "shake 'n bake" style, shaking and pressing the crackers into the chicken, then pressing in more crumbs after I put the chicken in the baking dish. After cutting and adding the butter, on a whim I poured in a bit of white wine I had in the fridge and placed about 6 large cloves of garlic, sliced in half, around the chicken. The chicken smelled sooo good while baking and the garlicky butter sauce was delicous over noodles. I cut my chicken breasts in half, so next time will reduce the cooking time to 30-35 mins. Will definitely made it again, family loved it and is good enough (not to mention easy!) for company.
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