Mjjk (aka Sammy) Recipe Reviews (Pg. 1) - Allrecipes.com (1552016)

Incredibly Cheesy Turkey Meatloaf

Reviewed: May 10, 2011

This recipe came out fantastic. Hubby loved it. Not the recipe's fault, but just can't get used to ground turkey -- I miss my Beef!

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1 user found this review helpful

Curried Meatloaf

Reviewed: May 10, 2011

Omitted oats and egg and had it like a stew. Awesome! Works with frozen mango chunks too. Also used other nuts like cashews (num) or pecans (also num)!

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2 users found this review helpful

Curried Mango Chicken

Reviewed: May 10, 2011

Excellent! Also added fresh, grated ginger.

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3 users found this review helpful

Even though I used too much flour and ended up adding icewater (15T) to make the dough cling, they turned out great. I liked them sweeter, so I dusted them with powdered sugar. The roofing crew at my house ate them up!

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Mom Sykes' Hungarian Goulash

Reviewed: Apr. 15, 2011

Wow! Never made this before, but it was delish! Had it with ww bread & butter because I could hardly wait to eat it. Loved the lemon. Had to sub cumin & coriander for caraway. I made mine sort of 1/2 stew - 1/2 soup. Oh, and lots more garlic. Will definitely make again! update: very flexible and nummy recipe!

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Greek Lamb-Feta Burgers With Cucumber Sauce

Reviewed: Feb. 22, 2009

Love the Greek flavours!! I am making my own ground meat and I'm glad to have such a great recipe. It's too hard to do the burger/pita thing, so I'm just doing burgers, "Greek Style Potatoes" and "Tzatziki Sauce" -- all with Extra Garlic Cloves!!

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Mahogany Chicken Wings

Reviewed: Dec. 18, 2008

very good. notes: use enough sauce to cover bottom of pan-otherwise, it burns (soy sauce). use tinfoil w pam. use 1 - 2 T chopped ginger,4-5 chopped garlic cloves, green onions minced fine(6 whole!). use more honey & add water (a little) to fill out bottom of pan, can be broiled, add wings *after* the sauce (the little chunks and bits burn easily), turn after 15 min, 30-35 min @ 425, make chicken breast for M, wings for me!...yaayyy!

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3 users found this review helpful

Whipped Shortbread Cookies

Reviewed: Dec. 12, 2008

OH YEAH! This is the one! whip butter 5 min. add dry ingred 1/2c at a time & whip 2 min ea time. at end, whip approx 10 min. roll with hands into golf ball size. press decoration (eg candied cherry and/or shredded coconut) in, but not too hard as cookies will spread some. bake approx 14 min at 325 degrees. next time, I'll bake 13 min as tops were snow white, but I like the bottoms not so tan. Absolutely no problem with over-crumbly at all and still genuinely melt-in-your-mouth.

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4 users found this review helpful

Chocolate Wafer Roll

Reviewed: Dec. 6, 2008

awesome. something with this few ingredients shouldn't taste this good! It is messy, but a kid could do it and be proud of the results. And YES, you MUST chill it overnight for the cookies to absorb the moisture from the whipping cream. it will turn out almost cake-like and not like oreo's at all. If it's too sloppy, the whipping cream isn't the right consistency. I use less sugar as well... enjoy!

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3 users found this review helpful

A Firefighter's Meatloaf

Reviewed: Oct. 6, 2008

awesome recipe! for those with squeeemish hands, I always use those latex gloves you can get at groc or drug stores called Exam Gloves or similar. They are super for cutting onions, garlic, meat, and other food as well as near hot food (like near the hot oil in the frying pan), cleaning house, etc. Try em out!

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4 users found this review helpful

Filipino Lumpia

Reviewed: Jul. 5, 2008

OH, YEAH!! You bet 5 stars!! I changed some: used turkey,extra cloves garlic (no powder) 4 stalks celery,mmmushrooms, bag o bean sprouts... I used skillet and sauce pan (cooks twice as fast), (this would be AWESOME with rice I didn't have wraps so we just ate the WHOLE thing!! -- I made it for 8 serv, but my husband and I wolfed it all in one dinner!!)

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3 users found this review helpful

Cream of Mushroom Soup I

Reviewed: Jun. 22, 2008

Very tasty!! Mushrooms & onions were sauteed about 15 min; no processing; oregano instead of thyme (don't like it); + 1/2 c broth; + some milk (I found the recipe VERY rich, but I had simmered it down quite a bit) -- it's a keeper for me!

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2 users found this review helpful

Layered Seafood Dip

Reviewed: May 17, 2008

Fantastic! We always gorge ourselves whenever I make this. If only they made crackers smaller so we could get them in our mouths faster! :)

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6 users found this review helpful

Caribbean-Spiced Roast Chicken

Reviewed: May 17, 2008

LOVED this chicken!! I wanted a nice-looking skinless chicken roasted in an oven bag and this was it! Lots of interesting flavours and nice and moist meat. No lime, no rum, no brown sugar -- I just sprinkled everything on and 2 t white sugar last. In a 400 degree oven for 45 minutes. Will make again!!

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2 users found this review helpful

California Salad Bowl

Reviewed: May 17, 2008

This was SO GOOD my husband wolfed all his down and ate half of mine (wasn't hungry enough to eat the whole thing, it was so huge)! Just a couple changes: a plain ol' whisk was fine to combine ingredients, 1/4 c only mayo, only a few drops tabasco, no oil, no garlic clove (just some garlic powder), no olives (altho I would have liked some black ones), no chips (I couldn't have eaten them if I wanted to!)... I carefully spooned on dressing over top of the assembled salad -- the dressing could very easily have been a very scumptious dip. I could see me making this again even as a dip with some salsa on the side. mmmm!!

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3 users found this review helpful

Sweet Chili Thai Sauce

Reviewed: May 12, 2008

Awesome!! I had been so afraid to try something with chile peppers -- no more! I cut it to 6 servings (there's only 2 of us here) used about 2 t *dried* chile peppers (altho it could be way more), and put way more ginger and garlic (maybe that's why it wasn't too sweet for me) and, yes, more cornstarch, and a big squirt of corn syrup. mmmmm! Will definitely make again!

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Aioli (Garlic Mayonnaise)

Reviewed: May 10, 2008

I like it a LOT! I put a shallow metal bowl on a dish cloth draped over a larger bowl. Much easier to whisk. The bowl was DRY and the yolk room temperature. The dijon mustard, lemon juice, salt & 1/4 t paprika was whisked first, then the SLOW (this is absolutely essential--I probably whisked, very quickly, for 6 minutes or so) process of whisking the oil in, which worked *great*! At the end, I put in 1 t horseradish for more bite, paprika, and 4 cloves of garlic crushed, minced and pounded. Tomorrow, I will adjust seasonings and strain. mmm! I'm surprised I haven't seen this dip with yam 'fries' which is one of my favourites to order at a restaurant. I dunno what they put in it, but I think I'm getting closer! ps if your mayo 'separates' (tastes like yucky oil and is lumpy) don't throw it away! Get a new bowl, a new yolk with some seasoning and whisk it. Now pour in (VERY SLOWLY!!!) your ruined mayo very patiently and wha-la!! your mayo comes together beautifully ';-)

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27 users found this review helpful

Lion House Wassail

Reviewed: Mar. 15, 2008

I love this so much, I serve it year-round! My changes: add 1/2 T balsamic vinegar, 1/4 c brown sugar (no white), 2 c water [or more], 1 L. cinnamon stick-broken up, minced ginger root, 3 T lime juice, 1 c peach juice, apple cider [Organic 946 ml is awesome] instead of apple juice, 3 T honey, a bunch of orange zest, more allspice, more cloves, 2 oranges juiced into the pot and add the empty halves, quartered-squeezed-scored lemons; it's different every time... at Christmas, mandarin oranges, halved, squeezed and deeply scored go in ,too. The floating fruit makes it more festive, and the daring can sip it unstrained to get luscious bits of pulp.

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Hot Chai Latte

Reviewed: Mar. 4, 2008

It's a Hit!! I used honey instead of sugar, & added 3 cardamom pods & 1/4 t vanilla extract & an ordinary teabag instead of leaves. Don't be afraid to add extra the amount of spices! Next time, I will steep the mixture without the milk. Then I don't have to worry about 'milk skin' developing and I can add it to get a better drinking temperature for me (135 degrees).....mmm!

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4 users found this review helpful

Warm Apple Cinnamon Cobbler

Reviewed: Feb. 23, 2008

I'm giving it 2 stars because my husband ate it... I didn't like it at all--maybe I did something wrong... I divided the flour into 1/2 ww and 1/2 white, thinking the topping would be lighter. It was too tough, crumbly and tasteless to me...

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8 users found this review helpful