maiat Recipe Reviews (Pg. 1) - Allrecipes.com (16138551)

cook's profile

maiat

Reviews

Menus

 
View All Reviews Learn more

Southern Dill Potato Salad

Reviewed: May 19, 2014
This was excellent. I tweaked it a bit hence the 4 not 5 star rating as I can only comment on my own additions: capers,and diced gherkin pickles as didn't have relish. Also added some caper juice rather than the vinegar. Omiteed the celery seed as I didn't have any and some of the reviews said that it was optional. I had the tube of "fresh" dill so added that rather than dried. Tasted great. I just used about 4 cm worth squeezed out. If you aren't familiar with these type of herbs go check them out.They are the perfect balance of fresh taste with the ability for them to last in the fridge for up to 3 months! I use way more fresh herbs now!@ I served this along with balsamic marinated tomatoes over mixed salad greens and broiled salmon for lunch. Big hit!. Will definately use again. I did under salt it a bit or the salt got absorbed by the potatoes. I would mix the ingredients then double check the salt before serving.
Was this review helpful? [ YES ]
1 user found this review helpful

Lentil Chili II

Reviewed: Aug. 13, 2013
4 stars as written 5 stars as modified on the basis of the other reviews. Tripled the chili powder and cumin. Doubled the garlic or so.. Added a can of garbanzos, and 2 lbs of ground chuck. Browned the beef in some of the spices and then added it all to a 6qt crock pot. I needed all of the space in that crock pot. high for 2 hours then low for 4 hours. ate with cheese and chips again per another review. Although next time i may serve it over rice. Next time I make it, and there WILL be a next time, I will use some corn kernels and maybe some dried chilies. Excellent base recipies that I will throw into rotation. Although I will use 8oz of lentils so i dont have soo many leftovers...
Was this review helpful? [ YES ]
0 users found this review helpful

Easy Meatloaf

Reviewed: Jun. 24, 2013
I used the Italian bread crumbs and sauteed the diced onions in butter prior to cooking. I also got creative and used a Schezuan sweet and spicy glaze mixed with catchup for the glaze. excellent. I pulled it out too early and had to pop it back in for a few minutes even when the center registered 160, it needed a few minutes more.
Was this review helpful? [ YES ]
0 users found this review helpful

Pumpkin Chocolate Chip Cookies I

Reviewed: Apr. 10, 2013
next time , if i make these again. i will double or triple the spices.
Was this review helpful? [ YES ]
0 users found this review helpful

Slow Cooker Corned Beef and Cabbage

Reviewed: Mar. 20, 2013
This is the second year that I have made this recipe. I did it in the crock pot. I forgot the onion this time, and frankly, as much as I love onion, I might leave it out again. I used the whole bottle, 12 oz of Guiness, I hate wasting the beer. Then topped with water to cover the beef one inch. I also used 5 medium red potatoes instead of tiny baby ones. I cut them into bite sized pieces. These I added with the carrots at hour 4. I used as many baby carrots as would fit into the crock pot. They are a favorite. when we were ready to eat. I pulled some of the juice from the crock and put it in a a large pan. I chopped the cabbage into small wedges and then braised the cabbage separately to the appropriate softness. I used the entire cabbage. My goal is to get the delicious rich corned beef taste while increasing the amount of veggies per serving. I let this cook for 9 hours on low and the meat as cut with a fork tender. For leftovers I skimmed the fat and it was even better. FYI I used the corned beef points rather than the flats.
Was this review helpful? [ YES ]
1 user found this review helpful

Slow-Cooker Corned Beef and Cabbage

Reviewed: Mar. 20, 2013
This is the second year that I have made this recipe. I did it in the crock pot. I forgot the onion this time, and frankly, as much as I love onion, I might leave it out again. I used the whole bottle, 12 oz of Guiness, I hate wasting the beer. Then topped with water to cover the beef one inch. I also used 5 medium red potatoes instead of tiny baby ones. I cut them into bite sized pieces. These I added with the carrots at hour 4. I used as many baby carrots as would fit into the crock pot. They are a favorite. when we were ready to eat. I pulled some of the juice from the crock and put it in a a large pan. I chopped the cabbage into small wedges and then braised the cabbage separately to the appropriate softness. I used the entire cabbage. My goal is to get the delicious rich corned beef taste while increasing the amount of veggies per serving. I let this cook for 9 hours on low and the meat as cut with a fork tender. For leftovers I skimmed the fat and it was even better. FYI I used the corned beef points rather than the flats.
Was this review helpful? [ YES ]
3 users found this review helpful

Indian Curried Barley Pilaf

Reviewed: Feb. 20, 2013
This is a 4 as written a 5 with the changes. The changes include doubling the spices. to 1 tsp curry, 1 tsp tumeric and 1/2 tsp allspice. I also added 1/2 tsp ginger. I used bullion cubes instead of canned broth and it was plenty salty so I omitted the extra salt. I'd probably omit the pepper next time too. This was rockin'! I cleaned the plate as well as spooned the leftovers into my mouth as I washes the dishes.. Yummy. It could use slightly less butter, but only if you have a lean main course.
Was this review helpful? [ YES ]
0 users found this review helpful

Indian Curried Barley Pilaf

Reviewed: Feb. 20, 2013
This is a 4 as written a 5 with the changes. The changes include doubling the spices. to 1 tsp curry, 1 tsp tumeric and 1/2 tsp allspice. I also added 1/2 tsp ginger. I used bullion cubes instead of canned broth and it was plenty salty so I omitted the extra salt. I'd probably omit the pepper next time too. This was rockin'! I cleaned the plate as well as spooned the leftovers into my mouth as I washes the dishes.. Yummy. It could use slightly less butter, but only if you have a lean main course.
Was this review helpful? [ YES ]
1 user found this review helpful

Spanish Rice Original

Reviewed: Feb. 7, 2013
Very good. I did make some changes: used 2 14 ox cans of fire roasted tomatoes instead of 2 tomatoes. 1.5 cups of rice.. didn't want to leave a 1/2 cup rice in the package. omitted the olives and corn ( didn't have them, optional anyway) This was a big hit. the rich flavor is what makes this rice good. It is not so much a prominent bacon flavor, but a round savory flavor. do not omit. This will be going into the rotation. It made quite a lot, but the 2 year old loved it as well as the hubby so WINNING! Next time I will add the olives but I am not sure ab0out the corn...
Was this review helpful? [ YES ]
1 user found this review helpful

Spanish Rice Original

Reviewed: Feb. 7, 2013
Very good. I did make some changes: used 2 14 ox cans of fire roasted tomatoes instead of 2 tomatoes. 1.5 cups of rice.. didn't want to leave a 1/2 cup rice in the package. omitted the olives and corn ( didn't have them, optional anyway) This was a big hit. the rich flavor is what makes this rice good. It is not so much a prominent bacon flavor, but a round savory flavor. do not omit. This will be going into the rotation. It made quite a lot, but the 2 year old loved it as well as the hubby so WINNING! Next time I will add the olives but I am not sure ab0out the corn...
Was this review helpful? [ YES ]
0 users found this review helpful

Austrian Fried Cabbage and Noodles

Reviewed: Jan. 25, 2013
This was bland. I added garlic. still bland. I added chopped up leftover pork chop still bland. I finally used a cranberry chutney along the side and it was ok... but needs a lot of work to make it palatable.
Was this review helpful? [ YES ]
0 users found this review helpful

Miso Braised Pork

Reviewed: Dec. 21, 2012
I really liked this. Did in the slow cooker : lo 8 hours. I added more water to cover the pork, but it ended being too much. Also I used 3/4 cups miso paste, not miso soup. The instructions were a bit unclear. . Also I added 2 teaspoons ginger rather than just one. Awesome!! This is going in the rotation as it was good the first night with sauteed cabbage and rice. It was even better the second night. I used some of the broth to sauteed collard greens down and then served it over rice. The 2 year old chowed down! Perfect weeknight meal. 10 minute prep in am. Come home cook rice and sautee veggies. Easy and tons of leftovers. Definitely a comfort food being from Hawaii and all...
Was this review helpful? [ YES ]
0 users found this review helpful

Miso Braised Pork

Reviewed: Dec. 21, 2012
I really liked this. Did in the slow cooker : lo 8 hours. I added more water to cover the pork, but it ended being too much. Also I used 3/4 cups miso paste, not miso soup. The instructions were a bit unclear. . Also I added 2 teaspoons ginger rather than just one. Awesome!! This is going in the rotation as it was good the first night with sauteed cabbage and rice. It was even better the second night. I used some of the broth to sauteed collard greens down and then served it over rice. The 2 year old chowed down! Perfect weeknight meal. 10 minute prep in am. Come home cook rice and sautee veggies. Easy and tons of leftovers. Definitely a comfort food being from Hawaii and all...
Was this review helpful? [ YES ]
1 user found this review helpful

Perfect Coconut Macaroons

Reviewed: Dec. 18, 2012
I had very high hopes for this recipe... I did the first batch as directed 350 for 15 min. but they didn't seem 'right'.. so I decreased the heat to 325 and upped the time to 22 min. Those were much better. I used tablespoons , as I am not sure what golf ball sized meant. I pulsed the coconut in the food processor for 30 sec as directed, but in future batches, I think I will leave the coconut shaggier for a lighter, slightly dense macaroon. or at least only pulse half of the coconut. I did like the half vanilla half almond flavoring. Overall, will make again, but with the changes as mentioned.
Was this review helpful? [ YES ]
22 users found this review helpful

Carrot Casserole

Reviewed: Dec. 6, 2012
Had a bunch of carrots in the fridge that needed eating. I wanted a savory not a sweet side dish so I gave this a try. I gave this a 3 because of all the subs that I made. I did make a few substitutions, I used shredded colby/ cheddar rather than processed cheese, cream of mushroom and the crushed ritz because that is what I had. I cut the amount of butter because it as already in the crackers, so I left out 1/3 cup of that. It was still plenty rich without it. Until I added some more spices, this was a fairly bland dish. I added dill weed and grated ginger to the sauteeing onion then carrot mixture. I added 1/2 teaspoon, but If I made this again, I would add much more. Also, I think I would make sure to have the crutons instead of the crackers.. but I would make my own using stale olive loaf... I also would make this a mixture of carrots and zucchinis and toss in some fresh parsley or fresh dill weed. This could use some "green fresh" flavor" Overall this is a basic Americana recipe that is a little too reliant on the canned soup base for my tastes. I should have been warned by the processed cheese in the initial recipe, but I thought that might just be for the smooth meltiness, but I now think it is more of an intrinsic part of the flavor aesthetic. I like the use of a cream base in sauteed onions then layering the blanched sliced veggies in the baking dish as the basis for a cassarole. The rest of the this particular recipe I will not use again
Was this review helpful? [ YES ]
0 users found this review helpful

Arugula Salad with Avocado Citrus Vinaigrette

Reviewed: Nov. 18, 2012
The dressing was really good. The fresh herbs makes this. I wouldn't bother if I didn't have fresh herbs. Although I read the reviews and added more liquid ( grapefruit juice) to tarten it up as well as to thin it out. It made twice as much dressing as I needed, perhaps with the additional liquid. The salad itself is a good platform to add to. For the future, I will add mandarin orange, and maybe mushroom slices. After allowing the dressing to blend,it is not quite as oniony as it was when first made. I would NOT add more pieces of onion as the picture depicts. Although the color presentation is beautiful. I am a BIG onion lover, so this is saying something. Maybe using shallots if you are just going to serve the dressing rapidly rather than in a few hours like I did. Also, maybe croutons or something to add a little crunch would spiffy up the salad as well. Next time I will use love loaf with a smear of blue or Camembert cheese or crostini as accents Do NOT use the cheap Parmesan that is dry and grated from a green can... that will look terrible and lack flavor. Get a nice hunk of cheese and shave it,don't grate it. Don't even shred it... Overall, This is a recipe that will go into rotation, with a few tweaks.. I will use it as a main course as suggested.
Was this review helpful? [ YES ]
3 users found this review helpful

Chef John's Caramel Chicken

Reviewed: Nov. 10, 2012
I made this and both Hubby and 2 year old loved it! I did leave out the jalapenos, because I didn't have any, but in the future would add probably 1 even with the baby eating it. I served it with coconut rice and sauteed cabbage, that was a great suggestion!! In reading the reviews and because I used 10 big thighs rather than 8 it did take a lot longer for the chicken to cook and the sauce to thicken... Seriously, I thought some of the thighs were breasts.. except they had plenty of flavor, which breasts don't This will go into regular rotation, as it was easy, the sauce cooked up beautifully and the peanut cilantro topping was so pretty that really wanted to take pictures. I did chop the cilantro and stir it in a bit rather than simply leave it on top...same with the peanuts. 5 stars!
Was this review helpful? [ YES ]
1 user found this review helpful

Marie's Easy Slow Cooker Pot Roast

Reviewed: Oct. 15, 2012
I made some changes: Used a can of beef broth rather than dry onion mix and water at the begining. I browned the meat in garlic, paprika, salt and pepper like another reviewer mentioned. cooked down with a sliced onion. 4 Hours on low. Then I added 5 small red potatoes cubed, the top 1/3 of a bunch of celery, using both leaves and the stalks. I added a double handful of baby carrots to fill my crock pot. Then I opened a cream of mushroom soup can over the top of it all. I added more paprika and stirred. High for 3 hours and then low until we ate it. My husband, the good Midwesterner he is loved it. I thought it was pretty good, rich sauce, but not gooey. We just added salt and pepper to taste at the table. Meat fell apart and was enough to be satisfying, but there were enough veggies round out the meal. I served it with bread and butter. For the future, I would serve it with even more veggies, like maybe some sauteed cabbage in the bottom of the bowl, and probablly home made bread. If i had more room in the crock pot I would have made dumplings.
Was this review helpful? [ YES ]
1 user found this review helpful

Marie's Easy Slow Cooker Pot Roast

Reviewed: Oct. 15, 2012
I made some changes: Used a can of beef broth rather than dry onion mix and water at the begining. I browned the meat in garlic, paprika, salt and pepper like another reviewer mentioned. cooked down with a sliced onion. 4 Hours on low. Then I added 5 small red potatoes cubed, the top 1/3 of a bunch of celery, using both leaves and the stalks. I added a double handful of baby carrots to fill my crock pot. Then I opened a cream of mushroom soup can over the top of it all. I added more paprika and stirred. High for 3 hours and then low until we ate it. My husband, the good Midwesterner he is loved it. I thought it was pretty good, rich sauce, but not gooey. We just added salt and pepper to taste at the table. Meat fell apart and was enough to be satisfying, but there were enough veggies round out the meal. I served it with bread and butter. For the future, I would serve it with even more veggies, like maybe some sauteed cabbage in the bottom of the bowl, and probablly home made bread. If i had more room in the crock pot I would have made dumplings.
Was this review helpful? [ YES ]
3 users found this review helpful

Creamy Summer Squash Soup

Reviewed: Sep. 3, 2012
I made lots of changes, so it is hard to rate the absolute original recipe, but I used it as a base and went from there. My changes: no half and half, used full fat plain yogurt instead i no zucchini, but had broccoli shreds instead 1 whole yellow onion, sauteed in butter combination of veggie stock and chicken stock dried tarragon instead of fresh .using the cheese as garnish rather than in the body of the soup So with those changes, it was delish. I pureed most of the veggies, left some of them a bit chunky for some mouth feel. I am tempted to use the instant potato flakes like one other reviewer suggested, as I added too much yogurt and it came out a bit runny.. but maybe I'll just do that for half. I did not add garlic, as I usually would, as this stayed lighter and fresher with just the tarragon. I will make this again!!
Was this review helpful? [ YES ]
2 users found this review helpful

Displaying results 1-20 (of 33) reviews
 
ADVERTISEMENT
Go Pro!

In Season

No-Fuss Party Food
No-Fuss Party Food

Easy recipes for summer get-togethers.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States