madninnie Recipe Reviews (Pg. 1) - Allrecipes.com (1679740)

Chicken Lo Mein

Reviewed: Oct. 24, 2011

We thought this was delicious! It really didn't taste like lo mein, but great nonetheless.

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1 user found this review helpful

Red Skinned Potato Salad

Reviewed: Jul. 1, 2011

Very good. I added a tablespoon of sour cream to the mayo for a creamier salad.

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2 users found this review helpful

The only part we liked was the flour mixture. I don't know, maybe my taste buds are off, but I didn't find this dish to be anything worth raving about. I added mushrooms and garlic, my favorite, but it just didn't do it for us.

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1 user found this review helpful

Garlic Green Beans

Reviewed: Apr. 22, 2011

Every green vegetable in our house is sauteed in olive oil and garlic, lots of garlic. Fresh green beans are so much more tasty when cooked this way. I say you can't go wrong with olive oil and garlic.

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3 users found this review helpful

Gourmet Mushroom Risotto

Reviewed: Apr. 19, 2011

Absolutely delicious! This is the first time I ever made risotto so I followed the directions closely. Whichever reviewer said you can't have too many mushrooms, was right! I found it very easy to make and am going to try risotto al salto tomorrow with the leftovers.

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4 users found this review helpful

Sausage, Peppers, Onions, and Potato Bake

Reviewed: Dec. 4, 2010

This is extremely tasty. I added finely chopped garlic with the vegetables. I wish I had doubled or even tripled the wine and chicken stock, the flavor is scrumptious! Thank you for such a great recipe.

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1 user found this review helpful

Easy Mexican Casserole

Reviewed: Oct. 9, 2010

Today was the second time I've made this dish. I changed a few things after the first time. I used flour tortillas, instead of chips on the bottom (chips came too soggy the first time) and did everything else as written in the original recipe, except I served the sour cream on the side. I crushed the chips and sprinkled them on the top of the cheese and baked. The crunch added a great texture. Oh, as others said, I used taco seasoning in the meat.

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2 users found this review helpful

Baked Lemon Chicken with Mushroom Sauce

Reviewed: Aug. 9, 2010

Delicious recipe Joyce. Thanks! I used a full can of broth for extra sauce. I marinated the chicken in lemon juice and lots of garlic for a few hours. After reading other reviews, I seasoned the chicken with garlic powder, salt and pepper. I blackened the chicken first, in a cast iron skillet, then laid a lemon slice on each and poured the marinade over them before putting the skillet in a 350 degree oven for about 18 minutes. The sauce is very good. This will become a regular in our house.

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2 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Aug. 6, 2010

I've made this more than a dozen times and it is very good. However, I've found that adding a packet or two of brown gravy mix thickens the gravey nicely. For an extra kick, I sometimes add about a teaspoon of Montreal Steak seasoning. You also might be surprised to know that adding about 1/3 cup of coca cola gives it a nice flavor as well. The coca cola does not overpower it with sweetness and your family will never know it is in there.

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9 users found this review helpful

Stuffed Green Peppers I

Reviewed: Aug. 5, 2010

The filling is delicious. The second time I made them I used a large bottle of tomato juice with 1/3 cup brown sugar, instead of the tomato soup. This was a very tasty twist to stuffed peppers.

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5 users found this review helpful

Smoked Chile Cole Slaw

Reviewed: May 29, 2010

Delicious! I used the bagged coleslaw mix as well as others. No mess, easy and soooo good.

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1 user found this review helpful

Quick And Easy Mexican Chicken

Reviewed: Feb. 4, 2010

Very tasty. In order to get juicy, not dry chicken, I heat a little bit of oil in a cast iron skillet until it's smoking. I brown chicken breasts for about 4 minutes on each side ( depending on the thickness), this creates a blackened appearance. I then add salsa and cheese and put entire skillet in oven for 15 minutes, 20 at the most then let it sit for about 10 minutes so the juices run back inside. Very juicy!

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9 users found this review helpful

Foolproof Rib Roast

Reviewed: Dec. 23, 2009

This is a great method for cooking standing rib roast. Keeping the oven door closed is the hardest part.

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3 users found this review helpful

Chicken with Mushroom Sauce

Reviewed: Dec. 16, 2009

This sauce is delicious! Definitely use garlic to add flavor and double it. Thanks for the recipe, I'll be making this again.

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13 users found this review helpful

Easiest Spicy Cod

Reviewed: Mar. 7, 2009

This was very good! Next time I'll use spicier salsa, all I had on hand was mild.

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2 users found this review helpful

Simple Whole Roasted Chicken

Reviewed: Feb. 20, 2009

I've made this twice..delicious! I've never had roast chicken so tender and juicy. The key to that is the cooking method. I'm going to try it this weekend with different seasonings even though we love the flavor of the seasonings called for in the recipe. No matter how you season it if you use this method of cooking it will turn out amazing.

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1 user found this review helpful

Bob's Stuffed Banana Peppers

Reviewed: Jul. 27, 2008

I made a few alterations: added shredded cheddar cheese which added a nice flavor. I used my own sauce recipe and used half hot sausage and half ground beef. I used all sausage previously and we prefer the mix with beef. I found really large peppers at the Amish road-side stand. So much easier to stuff! We love this recipe and make it at least once a month. Thanks Bob!

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1 user found this review helpful

Old Fashioned Onion Rings

Reviewed: Jul. 13, 2008

Absolutely delicious! I, too, drained them using cooling racks in the sink..clean up was simple. The texture and crispiness are outstanding. Thanks for such a great recipe.

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2 users found this review helpful

Restaurant-Style Buffalo Chicken Wings

Reviewed: Jan. 20, 2008

These were awesome! I sprayed pam on a cookie sheet and baked them at 350 for an hour then 375 for about 10 minutes, as another user suggested. They came out beautifully crispy without the fat of deep frying. I also cranked up the spices and used seasoning salt as well as those listed in the recipe. I only put the sauce on half of them since they were so delicious even without sauce. As other users noted, it is important to let them sit in the fridge in the seasoned flour for the suggested time. Definitely will keep this as a favorite.

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3 users found this review helpful

Hot Artichoke and Spinach Dip II

Reviewed: Sep. 6, 2007

I made this for a get together with friends and none of us could eat it. It was dry and tasteless. I even added hot sauce to spice it up but it was horrible. I followed the recipe perfectly except for the hot sauce, but even that couldn't give it life.

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2 users found this review helpful