meadan Recipe Reviews (Pg. 1) - Allrecipes.com (16671699)

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Johnny's Slow Cooker London Broil

Reviewed: Aug. 1, 2014
Although American butchers may label a cut of meat "London broil", the term does not refer to a specific cut of meat but to a method of preparation and cookery. The cut of meat traditionally used is flank steak, but butchers may label top round steak or roast as London broil.
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Chef John's Perfect Prime Rib

Reviewed: Feb. 16, 2014
Amazing! Followed the recipe to the letter, my oven only goes to 500 degrees and I will add about 30 seconds more time per pound in the oven today when I make this for the second time. Serving with loaded baked potatoes and au jus.
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Best Guacamole

Reviewed: Sep. 7, 2013
First of all, I like guacamole a little chunky, it looks far more attractive and the avocado is taster when it's not pureed, as the photo shows.. It needed fresh garlic, zero olive oil, chopped pickled (or fresh) jalapenos to taste, fresh ground pepper, a teaspoon of salt, red onion chopped and a quarter cup of coarsely chopped fresh cilantro and LIME juice, not lemon, also lotsa people add a chopped tomato, which is lovely but you can't save the guac in the fridge for long with tomato in it......I guess if you've never had good guacamole, you'd think that recipe was ...meh...but seriously....Another tip to keep the guacamole for turning color (if you have any left over) is to pack it into a glass container with a tight fitting lid but before putting the lid on it, place a piece of saran wrap directly on top of of the guacamole and press it into it lightly so no air will come in contact with it. Then put the lid on. Ole'
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Fruity Frozen PHILLY Cheesecake

Reviewed: Jul. 6, 2013
I have been making this recipe for years to rave reviews from friends and family. Super fast and easy....TIP: Raspberry juice is laden with sugar and difficult to find so I use about 1 and 1/2 cups of raspberries and a cup of water, blend it until smooth and then strain out the seeds. I use this in place of the required juice. It's much tastier and it takes minutes to do.Also I use OREO chocolate cookie crumbs for the crust. I have made this recipe with a variety of different fruits....strawberry, blueberry (yummy), mango.......Also I use low fat cream cheese and low fat Cool-whip.......it's great ....and a very welcome treat in the summer (although I make it year round). Also I decorate the top with raspberries and shaved chocolate...VOILA
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7 users found this review helpful

Traditional Mexican Guacamole

Reviewed: Mar. 7, 2013
Good recipe but needs lime juice (to be authentic) instead of lemon juice and a clove of crushed garlic. Tomato is optional, guacamole keeps better without the tomato. Also chopped jarred jalapeno works if a fresh pepper isn't on hand.
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13 users found this review helpful

Margaret's Keftedes (Greek Meatballs)

Reviewed: Jan. 22, 2013
Great recipe....thank you for posting this. I used 1.5 pounds of lean ground lamb and the same of lean ground beef......used 5 eggs, added some panko as well as the bread. In terms of seasoning, I really felt that they needed some Greek seasoning so I made a mixture (from this site) and added it sparingly . Delicious and this was my first "go" at Keftedes.
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2 users found this review helpful

Cocktail Meatballs

Reviewed: Dec. 25, 2012
Just made these....I used a mixture of pork and beef because I prefer my meatballs that way. The sauce was good but beware the type of Chile sauce that you use. All I had on hand was Thai Sweet Chili sauce and I doubled the amount of lemon juice to compensate for the sweetness which worked well. I think I prefer the S & S meatball recipe using grape jelly instead of cranberry though. There are so many variations, you really just need to find the one for your tastes!
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Seven Layer Tex Mex Dip

Reviewed: Aug. 8, 2012
Good recipe. There are several versions and I think most people make it to their own taste. I personally don't care for packaged Taco Seasoning so I make my own, omit the mayo, use refried black beans as opposed to Pinto beans and I thinly slice pickled jalapenos on top. The other change I make is that I spead a thin layer of good quality salsa over the beans. It's an attractive tasty dip that always is the first to go at a party!
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7 users found this review helpful

Bolognese Sauce

Reviewed: Jun. 8, 2012
This is a very good recipe. Loved the celery in it. I doubled the recipe, tweeked it to my taste by adding 5 fresh red chili peppers, 1/2 tsp dried chili flakes and a bit of tomatoe paste. It was really really good! The white wine threw me, but I stayed the course and am so glad I did. My additions were just about the spice level, that's it! I will make this again for sure.
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Bread and Celery Stuffing

Reviewed: Nov. 24, 2011
My Mom made this as well....and it's the only recipe that my family consistantly loves.With a minor moderation......No chicken broth.....and I add diced mushrooms (adds moisture to the bread with little difference in flavor, so less fat... lol), and I add fresh herbs where possible, so some oregano, fresh savory , thyme etc. My Mom's recipe was kick-butt, she used to save the bacon fat for a week or so (in the fridge) leading up to the preparation of stuffing....and instead of butter, she would add melted bacon fat! My God.......it was amazing. What flavour and so moist......so improvise and enjoy! Add a little of each, butter and bacon drippings. What the heck! It's Thanksgiving!
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Apple Pie by Grandma Ople

Reviewed: Oct. 10, 2011
Great recipe......I am a pie baker......not crazy about baking cakes/cookies etc. The only things that I changed were.....a little less sugar (since I used Gala apples and they are sweet. And I always start my oven at 425 (when cooking double crust pies) and after 15 minutes I turn it town to 350 . This ensures that the bottom crust will not be soggy and that the apples will be cooked all of the way through since you will be cooking it a bit longer. I also rim the pie plate edge with foil wrap to keep the edges from over-cooking.
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5 users found this review helpful

Mushroom Pork Chops

Reviewed: Oct. 4, 2011
My Mom used to make this recipe (basic) as a standby when I was growing up. I made it for my family for years as well. To add a really nice twist to it, try browning portabella mushrooms and regular white mushrooms as well as using an entire onion also sauteed. Deglaze the pan.....white wine...the mushroom soup whatever you like. Seasoning and browning the chops is key......adding all the brown goodness to your casserole dish. I always finish mine in the oven....makes clean up in the kitchen a breeze after dinner. It's great with basmati rice, any type of potato dish or egg noodles.
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5 users found this review helpful

Filet Mignons With Pepper Cream Sauce

Reviewed: May 19, 2011
This recipe is very similar to one I used to have in a French cookbook years ago. I like to deglaze the fry pan with 1/4 cup of Grand Marnier, then add cream that has already been whipped, that way you use less cream, slightly healthier (yikes). Drizzle the steaks with the sauce. Rib steaks or tenderloin. Great recipe
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5 users found this review helpful

Guacamole

Reviewed: May 3, 2011
Aaawww, come on! You have to have jalapeno peppers in your guacamole!!! Otherwise it's just...well, kind of boring!
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5 users found this review helpful

Garlic Croutons

Reviewed: Mar. 31, 2011
I have been baking my own croutons for years, I use 1/2 butter and 1/2 olive oil. In a pinch garlic powder or garlic salt will suffice as well. Key is to not over cook them.
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10 users found this review helpful

Hungarian Mushroom Soup

Reviewed: Feb. 25, 2011
This was outstanding with a few minor tweeks. I used over 1.5 pounds of mushrooms, portabella, crimini, a few shitake and regular white mushrooms. Instead of regualr paprika, I used smokey hot paprika (unbelievable flavor from the paprika), I used fresh dill and I added 1/3 of a cup of Harvey's Bristol cream Sherry! Oh my God! It was delicious! Thanks so much for this fabulous addition to my repetoire
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1 user found this review helpful

 
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