montycat Recipe Reviews (Pg. 1) - Allrecipes.com (15339372)

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Ham and Wild Rice Quiche

Reviewed: May 22, 2013
Very cheesy and a lot of veggies flavor. I made the following modification based on what I had in my refrigerator: Salmon, instead of ham, green pepper, white onion (uncooked), fresh mushroom, and colby cheese. Baked approx 35 min (a bit longer). By using the 9" shallow crust, this made 2 plates. Also, I used 1/2 cup of wild rice (used Minnesota Roasted Wild Rice, love the texture!), so the filling was plenty for 2 batches. Colby cheese was a bit less flavor to me, so next time, I would use cheddar, and perhaps, would add spinach or black olive. The base is very good, so I think you can make your own with your choice of veggies or meat!
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Eggplant and Mushrooms with Wild Rice

Reviewed: May 24, 2013
Very rich and creamy. Reminds me of Italian risotto. I really liked a lot. I have substituted with sour cream instead of half & half, but will try with half & half (or even milk) for a bit lighter texture. Also I doubled the amount of wild rice. Since the base is rather rich, I think that wild rice is a good choice for the entire texture and balance. Will reduce amount of salt/pepper/Italian seasoning a bit next time, as the chicken broth has enough flavor on its own. Or perhaps use vegetable broth for lighter flavor. Love it! Very flavorful and delicious.
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Creamy Chicken and Wild Rice Soup

Reviewed: Jun. 4, 2013
Wild rice goes well with creamy chicken soup. Based on the other reviews, I made following modification similar to the other reviewers: sautéed both 1/2 cup of carrot and celery, 1 cup of onion (make the soup a bit more sweeter), and garlic. Changed from heavy cream to skim milk, 6 spoon of butter instead of 8, smaller amount of salt & pepper, used Minnesota wild rice. My version is, I suppose (as I didn't make the original version), sweeter with generous amount of onion, less salty (or milder flavor). Would go well with salmon & veggie broth, instead of chicken, perhaps. Had this soup with home made white bread. Yum!
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Old Fashioned Mac and Cheese

Reviewed: Jun. 7, 2013
This M&C has a strange after taste, it is a combination of grease from butter and all kinds of cheese? I had to have a strong coffee to refresh my mouth. I had changed the recipe a bit by omitting the processed cheese and used extra sharp cheddar, maybe it was because of that? Also I'm not sure about pouring the sauce over, rather as many people say, I would mix it into the macaroni. The problem was, when I poured the sauce over the macaroni, it still cooked the macaroni, so the texture of macaroni was some part too soft, and some part not that soft, as pouring doesn't go even over the macaroni. Also, I would add some seasoning (at least salt & pepper) to the cream, and would add some cheese and something else for added flavor, maybe a bit of mustard or sour cream? Not sure, but the cream appeared tasteless to me.
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Cheesy Potato and Corn Chowder

Reviewed: Jun. 28, 2013
Simply delicious! Loved this recipe a lot! I made small modification as follows: sautéed garlic, carrot, and green pepper in addition to the original recipe. Used skim milk instead of regular milk. Doubled the amount of corn; one creamy corn, one regular canned corn. The key for this successful recipe in my opinion is use of processed cheese food (velveeta) and texture of potatoes (in addition to corn). I was so skeptic about the processed cheese food, but it gave really nice creaminess and some added flavor to the soup :). I wonder how it would turn out if I used regular cheese, instead of processed cheese, for example, cheddar. Maybe too greasy? Not sure.. But this is the recipe that changed my perception about the processed cheese food!! Also I don't usually use instant gravy sauce kind, but in this recipe, I would say it helped the taste better and saved the time to cook. If I didn't want to use the gravy mix, I could have made my own white sauce with salt & pepper, plus cumin and other herbs with extra 10-20 min or so. The gravy mix makes the soup base instantly thicker and tasted well, so it makes sense to use especially when you want to make dinner real quick. Definitely will make more, thanks for sharing this wonderful recipe!
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My Favorite Mexican Rice

Reviewed: Jul. 4, 2013
Loved this recipe, and tasted authentic Mexican rice I eat at the local Mexican restaurant! I made minor modification based on the items on hand and stuff. With vegetable oil, I sautéed garlic & dried onion (didn't have fresh!), and then, added rice as noted in the original recipe. I didn't have green chilies, so I added cilantro from my backyard about 2-3 table spoons. Cut the salt to 1 TS and added small amount of pepper, no chili powder, so added 1/4 TS caraway seeds. Also used cream cheese and velveeta 4oz each as those were all cheeses I had in my refrigerator. Other than that, I followed original recipe. Adding cilantro turned out great which added some Mexican flavor, and together with caraway, gave a nice "extra flavor" that would have been missed without chilies in it. Loved the taste of melted cream cheese on top of the rice. Our local Mexican restaurant uses sauce made with sour cream and cream cheese, so it tasted a bit reminder of local Mexican restaurant, which I enjoyed :)
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Refried Beans Without the Refry

Reviewed: Jul. 19, 2013
Love this recipe!!! I followed the recipe exactly, no modification at all, and it turned out wonderful! No canned refried beans anymore! As others said, this makes a huge meal, so I am freezing some for later use. With this recipe and some other Mexican recipes (Mexican rice and chicken enchiladas), whenever I want to eat Mexican, I just simply make one at home :)
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Slow Cooker Chicken Stroganoff

Reviewed: Sep. 27, 2013
I followed the recipe exactly, and the taste was ok. It was like one of those quick instant pasta sauce kinda taste. Didn't taste like a regular or traditional stroganoff, perhaps, substituting cream cheese with sour cream could have made a bit more authentic taste. Meat was soft and easy to chew, but not sure a good chicken meat is a fit for this recipe, as I rather wanted to enjoy just a normally cooked meat than overly soft chicken meat (lost flavor). Overall, if you don't want to use a canned or instant sauce and still want a satisfaction of so-called "homemade" sauce, then, this menu could work.
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Donut Muffins

Reviewed: Oct. 7, 2013
I really enjoyed this recipe. They tested like the donuts from the grocery store, which I often buy. So I am going to substitute my donuts shopping with this recipe. The ingredients are simple, and everyday-use ingredients. Easy snack for kids and casual girls get-together! PS: I used regular muffin tins, and this recipe yielded for 8 regular size.
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Amish Macaroni Salad

Reviewed: Oct. 20, 2013
Very good base recipe for any salad. However, I would limit the amount of sugar up to 1/4 cup. For my liking, 1/4 cup is the max limit that I can possibly add sugar (I can even do without sugar at all). I would even limit to 1/8 cup next time. The level of sweetness with 1/4 cup was similar to the KFC coleslaw. So it was pretty sweet, but not too sweet. You can add whatever the chopped veggies as you like; I used olives since I had no dill pickles relish. Added chopped cucumbers and carrots for color. Will make it again :)
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Apple Strudel Muffins

Reviewed: Oct. 21, 2013
Enjoyed this recipe a lot! Followed the recipe with many reviewers' tips; added one grated apple, one chopped, cinnamon and nutmeg to the batter, and used 1/2 cup of white sugar and 1/2 cup of brown sugar. Tuned out moist and delicious! Next time, I will use 1 apple for grating and 2 apple for chopping, as I would enjoy more apple chunks in them. Topping was delicious, too! Loved a smoky caramel flavor of brown sugar on top of my muffins!
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Oven Fried Chicken III

Reviewed: Oct. 21, 2013
I had such a high expectation on this recipe because of the high mark. To me, it was ok and the taste was rather bland. I used 10 drumsticks with skin that were about 3LB total, and I didn't make much of the modification other than using half panko and half Italian bread crumbs, and cooking temperature and time. The meat was moist and tender, for sure, and the coating came out as I liked. So for that, I gave 3 stars. One thing that I wasn't sure about was the cooking time. There was no way the chicken would come out in 45 min at 350 degrees temperature. I followed 45 min at 350 first, and noted not much juice coming out of chicken, so increased to 375 degrees and cooked another 30 min. 3LB or whole chicken would sure take longer than 45 min, especially if the temperature was only 350 degrees. As mentioned above, chicken meat was moist and tender, but other than the crust, meat itself didn't have any kind of flavor, and it was a bit greaser because of mayo and skin. I didn't particularly impressed with using mayo, as I didn't taste mayo anyway. It just gave me an extra grease. Maybe better using other liquid (like milk) for coating. No need to grease a cooking pan, as enough grease would come out of chicken anyway. I would rather want to trim excess fat.
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Pecan Pie V

Reviewed: Nov. 12, 2013
Made exactly as described, except the baking temperature. Based on the recommendation in various reviews, I started 350F for 15min, then, 300F for 55min. Liked the appearance when came out of oven. I noted when I poured the filling in the pie crust, pecan sank in the bottom part of crust, and I couldn't see much pecan on top, so I gently mixed the filling in the crust by using a fork, so the pecan came back to the surface of the pie. Not sure how much difference this would have made to the surface appearance of the pie, but there was a nice blend of pecan on the surface of the pie, so I liked it :) The filling was less gooey as compare to the traditional recipe, perhaps due to not adding corn syrup, but again, I liked this way. For me personally, I didn't need an extra 1/2 cup pecan (additional) on top (as many reviewers suggested), and I still tasted plenty of pecan in my piece of pie. I saved an extra 1/2 cup of pecan for my next batch :) Yum, Yum, Yum!!
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Rice Casserole

Reviewed: Nov. 20, 2013
So easy to make, and tasted great! Lots of cheese which I liked. Added small amount of salt & pepper just to tone the taste for my liking. Wonderful way to use left-over rice. One thing that I regretted was; I didn't have a sour cream in my pantry, so I omitted, but still I loved it! I am sure with the sour cream, the original recipe would rock! Will make it again (with sour cream, of course!).
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Restaurant Style Beef and Broccoli

Reviewed: Dec. 21, 2013
Loved this recipe! It tasted just like the one in the Chinese restaurant, but this one didn't make my stomach heavy at all after eating. I will not run and buy a beef & broccoli from Chinese restaurant, but will simply make this one myself. Oh, one little change I made; I didn't have sherry, so used Japanese Sake instead. Worked wonderful :) Sake softened the meat and helped marinating process!
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Slow Cooker BBQ Chicken

Reviewed: Jan. 26, 2014
Loved this recipe! It's so easy, and the ingredients are relatively simple. I am impressed the fact that this recipe doesn't call for the store-bought barbeque sauce in it! First time, I followed the recipe exactly, and turned out great! Today, I added 1TB of red wine, just to experiment. The sauce mixture smelt wonderful.
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Baked Teriyaki Chicken

Reviewed: Feb. 21, 2014
Oh, I so loved this recipe! Made no modification, and it turned out just so wonderful!! I was really appreciative that I could make the Teriyaki Sauce from the scratch. This one was not too rich or too sweet to me. I don't like the store-bought Teriyaki Sauce in general as they tend to be too sweet, too rich, or simply missing something. I didn't need to wrap with the foil, with 30 min each side along with every 10 min brushing of the teriyaki sauce did a great job, it was moist and tender when they came out from the oven. The top side of chicken was very well looked like the typical teriyaki chicken with thickened teriyaki sauce on top, and the other side of the chicken was moist, as the juice from the chicken was about 1/3 of the baking dish and kept the another side well moist, so this side, the sauce was a bit thinner looking, but the sauce was already well absorbed in the chicken, so no downside as to the taste. This recipe will be definitely part of my routine dinner meals :)
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Mushroom Rice

Reviewed: Mar. 11, 2014
This is a good base recipe that you can add on whatever you would want to make for your more liking. I did adjust some other stuff to make it more like my preference; added yellow onion (chopped) instead of green onion, and added a small amount of cumin and caraway for additional flavor. Very nice side dish :)
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