Morena Recipe Reviews (Pg. 1) - Allrecipes.com (1605005)

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Tofu Parmigiana

Reviewed: Apr. 26, 2002
Really delicious - particularly for something so simple! I did, however, egg the tofu before crumbing, and next time I think I will do a double layer of egg and breadcrumbs. But everyone in the family loved it. Leftovers great on toast the next day!
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4 users found this review helpful

Vietnamese Style Vegetarian Curry Soup

Reviewed: Apr. 29, 2002
This is a beautiful soup; I agree with the other reviewer in that it seems to have cross-bred with Thai laksa! I reduced the amount of curry and chili for the children's sakes, and it was just right. The only thing is that the cooking times on the recipe don't do it justice! AllRecipes puts this soup as being ready in two hours, but that's way, way off. Mine was done in under 40 minutes, and that included frying my own tofu! A very quick and easy recipe.
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30 users found this review helpful

Wisconsin Bratwurst

Reviewed: Oct. 7, 2004
A brilliant recipe, which I've only just got around to reviewing after a couple of years because I have been too busy making it! Here in Australia "sausage sizzles" are a very common event either at home or out (there's a barbeque plate everywhere you go), and apart from the superb flavour, it's just so convenient to just brown the sausages and onions and serve! The only changes I make are waaaaay less butter (but I do keep a tablespoon or two because it adds to the flavour) and waaaaaaay more onions because lots and lots of browned onions are The Law in my family.
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7 users found this review helpful

Chicken Savoy

Reviewed: Oct. 7, 2004
We LOVE this recipe. Although very simple, it is a triumph in contrasts: from the crispy coating, to the tender insides, to all those beautiful juices. I love to serve this on a bed of raw or lightly-cooked bitter greens, which complement it beautifully. (And although pasta makes a good side dish, a good dollop of creamy home-made mashed spuds is even more worthy, I reckon.) My one vital piece of advice would be to use a GOOD Romano cheese, not that dandruffy stuff that comes in plastic packets.
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4 users found this review helpful

Raspberry Tiramisu

Reviewed: Feb. 27, 2005
An absolutely delicious spin on traditional tiramisú, ideal for summer; I made 1 1/2 times the amount for a party, and it disappeared. I used the best raspberries I could lay my hands on, and they lifted the dessert into another realm altogether. One hint though? As much as I love chocolate, in my opinion, this doesn't need it. And it was nothing to do with the quality of the chocolate I used - I just think it adds nothing to it, and the next times I make it will be without it. JSPAHN, maybe you haven't had tiramisú before, because it's quite clearly not baked; the way I see it, you're going to die anyway from all that creamy richness so you might as well not worry, but if the thought of uncooked eggs makes you nervous, there are plenty of recipes out there for tiramisú featuring a cooked sabayon (egg yolk mixture) and Italian or Swiss (ie. cooked) meringue. Just be forewarned that you will be sacrificing some creaminess.
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16 users found this review helpful

Zucchini Patties

Reviewed: Apr. 10, 2002
Very yummy! It's a battle to stop everyone eating them as they come out of the pan (despite the molten lava cheese) so that I actually have some to put on the table.
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2 users found this review helpful

Favorite Hot Cocoa

Reviewed: Oct. 7, 2004
It's amazing how people come to rely on packet stuff and forget what real hot cocoa tastes like. Last time I made this for a gathering, people were saying, "What did you put in THIS?" These proportions are just right for us: not too sweet. A good basic recipe, and you can ring the changes with marshmallows, or whipped cream, or a candy cane or cinnamon bark swizzle stick.
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19 users found this review helpful

Greek Potato Stew

Reviewed: Apr. 10, 2002
This was unbelievably simple, unbelievably good. Gutsy flavour - my kind of food. The best extra virgin olive oil is absolutely necessary here. Although I could easily make a meal of this with salad and flat bread, I had extra kids in the house and so coupled it with Zucchini Patties and some pilaf. Everyone ate everything! Make sure you have plenty of good bread on the table to mop up the delicious juices.
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18 users found this review helpful

Cinnamon Snack Mix

Reviewed: Oct. 7, 2004
I make a HUGE batch of this to tide us over the holiday season when people drop in. It's a fun snack. The recipe, of course, is supposed to have cinnamon, so I add some to taste. I also cook it long enough to get the noodles to brown, and add the raisins AFTER cooking.
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4 users found this review helpful

Old Fashioned Scalloped Tomatoes

Reviewed: Feb. 1, 2002
This is a great recipe, but I took it as a basic one, for me to fiddle with as I like. Dried parsley for me is akin to hay in flavour, so for me, fresh herbs from the garden (mixed in with the tomatoes) are a must. I have also made this not just with crushed crackers, but also diced French bread, and stuffing mix, and different cheeses. I have stopped draining the tomatoes, too, and just add a little more saltines or whatever. It is a great side dish to ANYTHING, and we love to make a meal of this with just some poached eggs and toast. My youngest calls it "lasagna", and leftovers are good on toast for breakfast the next day.
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19 users found this review helpful

Funeral Pie

Reviewed: Nov. 4, 2004
Very sweet, very rich, VERY delicious - made even richer and more delicious by the dollops of double cream we served it with. If you want a festive pie (for example if you really hated the person who’s died), replacing a bit of the water with a slug of booze (I used rum) kicks it up several notches. Although, granted, it might not be a very Amish thing to do! I can thoroughly recommend Grandma's Secret Pie Crust from this site to make it.
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21 users found this review helpful

Chili I

Reviewed: Feb. 1, 2002
This is a most superb recipe! I heeded other reviewers' comments and cut down the sugar, and it was just right. I also use stout instead of beer, and home-cooked black beans, and THEN the big secret! Stick it in the crockpot to cook all day! The flavours are full and complex, and the colour is amazing. People go through vast amounts of this, and it's adaptable, too. Purists can leave it as is, but it can be padded out with bell peppers and corn, or served on a nice fluffy mound of Arroz Blanco.
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1 user found this review helpful

Eggplant Parmesan I

Reviewed: Sep. 24, 2002
This recipe won out over the other Eggplant Parmesan recipes for me because of the addition of ricotta, which I love, and makes it like a delicious pasta-less lasagna. I made double the amount and had too much sauce (Best Marinara Sauce Yet, here at AllRecipes), which made it a little sloppy when serving, but nonetheless yummy. Everyone was happy that there was plenty of sauce to mop up with crusty bread! And hubby has asked that I make it again at the earliest available opportunity. Degorging (ie salting) is done only to take away bitterness (not make eggplant tender as some reviewers believe), and it is not necessary when you have wonderful tight-skinned, fresh young eggplants. Degorging actually might contribute to the greasiness of the dish. (Drawing moisture from eggplants with salt makes the temperature of the oil drop too much when adding them to the pan, hence they absorb more oil.) I didn't degorge my eggplants, and used a non-stick pan with a smear of extra-virgin olive oil. Very little fat, and no bitterness.
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980 users found this review helpful

Almond Buttercrunch Candy I

Reviewed: Dec. 27, 2001
Wow, Janis! What a great recipe! Absolutely delicious, and addictive. Coupled with the recipe for Saltine Toffee Cookies from AllRecipes, it made very decadent Christmas gifts. My sugar thermometer went kaput, and I had to guesstimate temperature, and I think I overcooked the mixture because it didn't end up crisp as I expected it to. No matter - it was still superb. One idea which would make it even more to my taste would be to roast the almonds first. I reckon the smokiness of the roasted almonds would add complexity to this, as well as cut some of the sweetness. Thanks for this, it's become an instant classic at my place.
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10 users found this review helpful

Grandma's Secret Pie Crust

Reviewed: Nov. 4, 2004
The most delicious, light, flaky pastry I have ever made for my pies - and that's saying something! I made it with butter, as usual, and YUM! For the flakiest pastry, stop cutting in the shortening when it is about the size of a pea, no finer. People who say the recipe didn't work for them, please remember that there are many variables when adding liquid to flour: eggs aren't all the same size, and the humidity of the day will affect how much of the liquid mixture the flour will need. Cut in the liquid a bit at a time, be patient, and when the dough comes together, just stop.
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101 users found this review helpful

No Roll Pie Crust I

Reviewed: Nov. 4, 2004
An excellent recipe for when you're in a hurry. Definitely more a crust than pastry, so if you realize that this comparison is pointless, you'll enjoy it. I have made this in part with olive oil for a rustic tart and it tasted very good. I have also made a top crust with this recipe, simply smoothing it out between two sheets of baking paper, and it worked fine.
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4 users found this review helpful

Dad's Kickin' Jamaican Wings, Mon

Reviewed: Dec. 12, 2004
Why settle for commercial "finger-lickin' good" when you can have these? Absolutely fantastic, and not too spicy for us. Because I didn't have jerk seasoning blend on hand, I added jerk flavours to the dip. The ingredients that went into the blender were all the above plus one onion, 2 1/2 tsp. thyme, 2 tsp. allspice, 2 tsp. black pepper, 1/2 tsp. cinnamon, 1/2 tsp. cayenne, and salt instead of the jerk seasoning blend. While the flavour was out of this world, the other revelation was the long cooking at a lower temperature. Usually I make my wings at a higher temp for a shorter time, and while they're good, the texture was much better this way: crispy on the outside, and meltingly tender on the inside. I'll never cook wings at a higher temp ever again.
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62 users found this review helpful

Mock Tuna Salad

Reviewed: Dec. 11, 2001
This was absolutely yummy! I agree that it's nothing like tuna. It's delicious in its own right. I made it for a party to have with crackers and pita bread and everyone raved about it and asked for the recipe.
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3 users found this review helpful

Fava Bean Breakfast Spread

Reviewed: Dec. 11, 2001
YUMMY! Really unusual, delicious any time of the day. I used home-cooked beans, plus some of their cooking liquid.
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19 users found this review helpful

Fabulously Sweet Pear Cake

Reviewed: Dec. 11, 2001
This was a beautiful cake, which we enjoyed both warm with cream, and cold with tea. I disagree that it is bland: all that it needs is beautiful, perfumed ripe pears. If you have those, then spices aren't necessary. Make it, and enjoy it!
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17 users found this review helpful

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