MSROOTZ Recipe Reviews (Pg. 1) - Allrecipes.com (1546281)

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Golden Potato Soup

Reviewed: Jan. 24, 2007
This is a fantastic recipe. I had to make a few modifications because where I live in France, some ingredients are either not available or not exactly the same. Therefore, I substituted cheddar cheese for the american cheese and bacon for the ham. The other thing I always always do is sautee the vegetables (onion & celery) first. I just prefer the flavors that sauteeing brings out. I Fried the bacon and set aside. Used 2 tbsp. of bacon drippings to sautee the onion & celery then followed the recipe as stated. I added the bacon (crumbled) at the point where the ham would have been added. This is by far my favorite potato soup recipe that I've tried.
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348 users found this review helpful

French Onion Soup Gratinee

Reviewed: Feb. 26, 2007
Excellent soup. I didn't read through the recipe first so I had to make 2 modifications. I had to use dried parsley and thyme. I used 1/2 tsp. parsley and 1/4 tsp. thyme and I only had enough swiss for one piece on top. Even with the modifications, we still rate this a 5. It has a deep full bodied flavor. Can't wait to try it again, but I will make sure I have the right amount of cheese and the fresh herbs.
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90 users found this review helpful

Osso Buco

Reviewed: Aug. 5, 2006
Excellent flavor. I used beef broth for the water though and also about a half cup of wine. This is fantastic over polenta!
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65 users found this review helpful

Baked Oatmeal I

Reviewed: May 14, 2006
Family liked this. It is dry like a crumbly cake texture, but when you pour the milk on, it brings it all together. And with some butter on top, Mmm, Mmm, Mmm. I am also going to try this with apples and peaches.
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55 users found this review helpful

A Jerky Chicken

Reviewed: Feb. 13, 2006
This didn't turn out for me. It didn't look anything like the picture either. Although my husband and son liked it, I didn't care much for it. I may try again, but grill instead of broil. **Update to my first review. I am now giving this 5 stars. I made some mistakes the first time I made this, so when its prepared correct it's delicious. The one thing I keep forgetting to do is hold out part of the marinade to pour over after cooking, but even without it the flavor is great. We also grilled it this time instead of broiling and it is definitely better cooked on the grill.
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53 users found this review helpful

Italian Sausage, Peppers, and Onions

Reviewed: May 9, 2006
Excellent. We ate this as sandwiches on french bread with marinated cherry tomatoes also from this site and a glass of white wine. My son commented that is was like something you would get from a deli. Update to original review: I make this all the time but I now I always add a can of crushed tomatoes too. They add flavor and body to the sauce. We love this recipe.
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52 users found this review helpful

Brandied Shrimp with Pasta

Reviewed: Jan. 16, 2006
Excellent pasta dish! The combination of flavors are great. We liked that it was a light sauce rather than a heavy cream laden sauce for a change. I've made this many times. Some changes I've made are using bowtie pasta. The shape holds the sauce and mixes with the shrimp better. Also I've mixed shrimp and scallops and it is equally great.
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39 users found this review helpful

Baked Apples

Reviewed: Oct. 19, 2003
This is a really good baked apple recipe. It definitely takes more than 15 minutes to bake these. (takes at least 30 minutes) Covering foil helps cook faster. Iv'e made this many times with great results. The last time I made them, I sliced the apples and tossed with brown sugar, cinnamon and 1 tablespoon of flour. Place in a baking dish, cover with foil and bake for approx. 30 to 45 minutes. It's like apple pie without the crust. Delicious!!
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27 users found this review helpful

Prairie Meat Loaf

Reviewed: Mar. 28, 2007
Finally found a meatloaf recipe my son likes. I prefer a little BBQ sauce or ketchup on top so I will make that addition the next time. Also I sauteed the onion and celery, again personal preference.
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26 users found this review helpful

Cheese Potato Puff

Reviewed: Jan. 22, 2007
These are great mashed potatoes. They're kind of like twice baked potatoes that you don't put back in the skins. Great for a crowd or 2 hungry teenage boys and a husband.
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19 users found this review helpful

Chicken Paprikash II

Reviewed: Feb. 7, 2006
Family loved this. I made it with the Spaetzel recipe from reviewer "Ohiomom1". Will definitely make again.
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18 users found this review helpful

Potato Soup V

Reviewed: Nov. 6, 2007
Good flavor. I sauteed the celery and onion first in 2 tbsps of the butter and I used 1 cup of shredded cheddar instead of 1 cup of half and half. I didn't think it needed any more cream and I like cheddar cheese in potato soup.
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16 users found this review helpful

Enhanced Spaghetti

Reviewed: Jun. 20, 2006
I didn't think this changed the taste of the spaghetti at all. I didn't rinse the spaghetti either. Glad I tried it though.
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16 users found this review helpful

Poulet a la Saucisse

Reviewed: Nov. 1, 2008
Fantastic! I forgot to put the parmesan cheese in the filling too, so I can imagine it's even better with it. A little trick I learned when you are filling a chicken breast is to butterfly the chicken breast first and then pound it to flatten, you end up with a much bigger piece of meat to work with. On the edges, pound it very thin, because when you are rolling and folding the edges in, the edges get very thick.
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14 users found this review helpful

Lamb Tagine

Reviewed: May 13, 2006
This is delicious. The flavor of the spice blend with the lamb is wonderful. We will make this again for sure.
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14 users found this review helpful

Chicken with Mushrooms, Prosciutto, and Cream Sauce

Reviewed: Apr. 26, 2006
This was just okay. I prefer chicken breast so I used them instead of thighs. We also sprinkled parmesan cheese on top when they came out of the oven for extra flavor. I will try them again though and add some additional seasoning. If you use breasts it cuts the cooking time down to about 20 minutes. Pound them flat and just lay the prosciutto on top.
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14 users found this review helpful

Spring Salad

Reviewed: Nov. 25, 2003
Good salad. I don't care for the taste of raw broccoli, so next time I make this I will steam the broccoli just slightly. Otherwise, good flavor combination.
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13 users found this review helpful

Veal Roast Blanquette

Reviewed: Feb. 1, 2006
Yes on tender, no on pleasing the boss! I even added salt, pepper and brandy. Definitely no depth of flavor with this. I have other recipes that I'll use when the boss comes over.
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11 users found this review helpful

Grilled Salmon Skewers

Reviewed: Jan. 8, 2008
We really liked these. Very simple to prepare and the squeeze of the lemon wedge after cooking is a must. We will make these again.
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10 users found this review helpful

Quick Savory Cranberry Glazed Pork Loin Roast

Reviewed: Feb. 12, 2011
This was sooo good. Thanks to CNBH for the cooking tip. Roasting at 350 for 15 minutes per pound worked perfectly. My roast was so juicy, and I have always had trouble with pork coming out dry and tough. Also substuted plum jelly for apple. I couldn't find apple jelly anywhere. I also browned the roast on the stove before coating with the glaze and roasting. This one gets filed in Family Favorites.
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8 users found this review helpful

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