mdundon421 Recipe Reviews (Pg. 1) - Allrecipes.com (16027176)

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mdundon421

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Spicy Rapid Roast Chicken

Reviewed: Mar. 29, 2011
This is by no means spicy (hence the 4 stars) but the recipe provides a great base for a roasted chicken. Next time around I will add more heat and possibly more italian seasoning. I followed the cooking directions however the only thing I did different was that I covered the chicken (I made a tin foil tent) for the last 20-30 minutes and it turned out perfect. I made this with garlic mashed potatoes and green beans.
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Too Much Chocolate Cake

Reviewed: Feb. 8, 2011
Based on previous reviews, I thought this cake was going to be a magical revelation for my taste buds, but it was not. This is a very good chocolate cake but I have had better. I will keep this recipe and make it again however next time I will add vanilla (I'm actually surprised the recipe didn't call for it). I made this is an medium sized football shaped cake pan and it needed to bake on the lowest shelf for about an hour and a half. If you're looking for an outrageously easy cake to make that's chocolatey and moist, this is for you!
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New Orleans Corn Bisque with Smoked Sausage

Reviewed: Jan. 31, 2011
This bisque is so simple and delicious. I didn't have any onions so I used onion powder, next time I will definitely use an onion. I fried up the sausages first with some minced garlic and I threw in some paprika, cajun seasoning, and lots of crushed red pepper (if I didn't, I don't see what makes this New Orleans-y). Since I used cajun seasoning I omitted the salt and pepper. Also, since I fried up the sausages first and threw everything in that pot, I didn't have to use that much butter. I used more potatoes than what was called for and I used a 16oz frozen bag of corn. I only used the 4 cups of milk (skim) called for even though I added more potatoes and corn. I had to add an extra tablespoon (heaping) of flour to help it thicken up and I let the soup simmer for about half an hour (to thicken up). I didn't use any cheese or parsley, I didn't think it needed it. This is super easy and tasty and will probably be a regular in my house!
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Asian Orange Chicken

Reviewed: Jan. 28, 2011
I did not like this at all. It tasted like chicken cooked in orange juice.
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Traditional Salisbury Steak

Reviewed: Jan. 27, 2011
Biggest changes I made were I used a bunch of fresh mushrooms (no need to use canned), italian seasoned bread crumbs, a shallot instead of a regular onion, and while the meat was cooking I threw in some minced garlic. The steak was good but it was like a mini meatloaf. I would add onions to the meat mixture and maybe more seasonings next time to give it more flavor. The gravy is good (I doubled the recipe) but it's not perfect. There's a tang to it (even though I added brown sugar to reduce the tang). Next time I think I will use 3 tbsp of ketchup instead of 4. My boyfriend loved the gravy as is but I want to play around with it some more. I served this with rice and peas (unusual, but I was too lazy to make mashed potatoes). My boyfriend loved this dinner and he said the leftovers were even better today. All in all I think this is a very good recipe but the gravy will need tweaking to suit your taste. Next time I will make it with regular onions and use less ketchup and add more spices.
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Lemon Garlic Salmon

Reviewed: Jan. 19, 2011
This is incredibly easy and delicious. I make this whenever salmon is on sale. I pair this with steamed green beans and baked potatoes. I don't like lemon pepper seasoning but what I do is that I melt the butter and garlic over medium heat, then I squeeze half a lemon in (sometimes a whole one - depends on how strong a lemon flavor I want) and mix the butter, garlic, and lemon juice together. Then I put in the salmon fillets. The heat is on either medium or medium low (depends on the thickness). Once it looks like it's cooked half way through, I flip it. One time I accidentally over cooked the salmon on one side and I was sure it would taste gross but it was surprisingly good because the butter had formed a crust and locked in a lot of the flavor on that side. Lucky me! Once it's done cooking, I plate and serve. No need to sprinkle with lemon juice because it already cooked in lemon juice. Enjoy!
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World's Best Lasagna

Reviewed: Jan. 19, 2011
I used to think my mom made the best lasagna but thanks to this recipe, now I do! This was my first time making lasagna and I was a fairly new cook at the time, so I was afraid to make this but it's so easy anyone can make this! This recipe does require quite a bit of time, effort, and ingredients so I recommend starting the night before you want to cook it. I made the sauce the night before because I feel that pasta sauce is always better the next day after all the flavors come together. I cooked the sauce for about 30-40 mins instead of over an hour because I was tired and I put it in the fridge overnight. I don't know if you even really need to cook it if you prepare it the night before b/c everything is already cooked and all you want is for the flavors to come together. I didn't have any basil for the sauce but I used Hunt's brand of canned tomato sauce and I used one with basil in it. I used fresh mozzarella and sliced the balls into super thin discs and arranged that by layer. And on top I used an Italian blend of cheeses (Sargento) and that was delicious. I did use a little more than 2 cloves of garlic (I LOVE garlic) when I was browning the meat and I believe I did use a can of tomato garlic sauce from Hunts. I also added red pepper flakes while the sauce simmered because I do like a little heat. This is hands down the BEST lasagna you'll ever eat!
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Maple Cookies

Reviewed: Jan. 18, 2011
I thought these were very good but I took off 1 star because I think they type of syrup you use makes a difference. We had bought a new kind of maple syrup that was almost watery so I decided to make maple cookies to get that syrup out of my house. While they did make a lovely maple cookie, the cookie was very soft, even after "over baking" it for me. I think I could've burnt them and they would still be too soft. I suggest using a syrup that is thicker in consistency.
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Best Brownies

Reviewed: Jan. 18, 2011
I've never made brownies from scratch before but I can't imagine them being all that hard. These had a very cake like consistency which is not what I was looking for. These are good brownies but if you're looking for rich, dense, moist brownies, these aren't it. I should also note that I did not make any kind of topping for these brownies, maybe that would've made a difference? However, if you're looking for a lovely, light, almost cake-y brownie, these are for you!
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Great Garlic Bread

Reviewed: Jan. 18, 2011
I didn't make this exactly as it was called for because I didn't want to use so much butter. I did use a fair amount of I Can't Believe It's Not Butter (I really can because I LOVE real butter :) ) and I used more garlic powder than what was called for. I thought exact measurements for this recipe was pointless. If you like a lot of garlic then 1.5 tbsp is not enough so I dusted until I was happy. I also added some onion powder and I sprinkled Mrs. Dash Italian seasoning and I used the prepackaged Italian blend of cheeses (from Sargento I believe). I toasted the bread in the oven for maybe 10 mins (cheese was already on) and then I put it under the broiler (on high) for 2-4 minutes until the cheese started to bubble a little and the ends got to be a lovely golden brown. This is excellent garlic bread for homemade!
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No Roll Pie Crust II

Reviewed: Jan. 18, 2011
I thought this crust tasted delicious for a meat pie I made (the recipe for the filling however, was not delicious). I made a bonehead mistake and wanted to use this crust as a top crust but I didn't have parchment paper to roll it out on so my top "crust" ended up more like delicious patchwork. This was super quick and easy to make and I know I will make this again. Next time I plan on using my food processor with a dough blade to mix and get some parchment paper if I need to make a top crust. Otherwise, just mixing it in the pie dish works wonderfully for a bottom crust! Also, this crust is definitely for savory. I'm not sure how to sweeten it without using a ton of sugar but this crust would be great (it's light and flaky) for quiche, pot pies, etc.
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Tasty Meat Pie

Reviewed: Jan. 18, 2011
I don't know if I did something wrong (I can't imagine I could screw this up because the recipe is so easy) but it was pretty underwhelming. The consistency was also very weird. With the 2 cans of soup, I was imagining this would have more of a gravy consistency but it's more along the lines of ground beef held loosely together with soup pudding. The potatoes definitely need to be cooked at least a little before it goes in the oven or else there will be too much of a crunch left in the potatoes (unless you cut them into very small cubes). I added red pepper flakes, a little cajun seasoning called "Slap Ya Momma", seasoning salt, a little sea salt, and fresh ground pepper. And while the meat was browning, I added about a clove or more of minced garlic. Before I put everything in the oven, I added 2-3 tbsp of butter because the filling just tasted off. The reason why I added 2 different kinds of salt is because I used low sodium soup. I'm hoping the flavors really come together tomorrow for the leftovers but the meal same day, was just ok. Which is a shame because since this makes so much, there's another whole pie filling sitting in my fridge. This recipe doesn't deserve to be thrown out but it definitely needs tweaking. I suggest if you want to try it, just halve everything so you make one pie instead of 2 and end up wondering what to do with the rest that you don't like (I'm hoping that by adding a beef gravy to the filling and then serving that with noodles will be good).
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