MONTYHOUSE Recipe Reviews (Pg. 1) - Allrecipes.com (18035226)

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Authentic Green Goddess Dressing

Reviewed: Apr. 6, 2006
This was an excellent dressing; my guests loved it. It definitely benefits from 2 hours in the refrigerator prior to serving.
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16 users found this review helpful

Jicama Corn Salad

Reviewed: Dec. 22, 2004
This recipe made enough for probably 12, not 8! It came out so-so; was much better the next day topped with Dungeness crabmeat moistened with wasabi mayonaise.
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16 users found this review helpful

Chilaquiles II

Reviewed: Aug. 21, 2011
Boy, I'm sorry but this was a pretty big disappointment. First of all, I read the recipe and thought "The proportions are all wrong." Thirty (30!) tortillas vs. six eggs?? Uh-uh. But, not having made chilaquiles before, I followed the recipe faithfully (except for the cheese, adding cotija instead of Monterey Jack). I used a 12" cast iron skillet, but there's no way it could even come close to holding the 30 tortillas. I got maybe 20 in there. With that, the tortillas overwhelmed the eggs. If I made again (doubtful), I would have a dozen eggs and 10 tortillas. 1/2 cup of water and the enchilada sauce was not enough to cook down the tortillas, either. I added more water, but that even wasn't enough. Not sure why this has gotten such rave reviews. Nothing close to the wonderful chilaquiles I've had in restaurants before. Too bad--was WAY looking forward to it.
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13 users found this review helpful

Grasshopper Pie I

Reviewed: Dec. 19, 2008
Our guests loved this. Slightly boozy which my kids pointed out right away. I'm knocking one point off, however, as the filling has a "whipped" trait which is not really to my liking. That said, will make again. PS I bought the Oreo pie crust and its dark chocolate-ness was a winner.
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10 users found this review helpful

Elegant Orzo with Wilted Spinach and Pine Nuts

Reviewed: Sep. 1, 2006
I'm in the "just okay" camp. Definitely needs some more zip. After the pine nuts and spinach are sauteed, my reaction was "That's a lot of oil to pour over the orzo." But, it works out fine. The problem is that it IS too bland. I'd lower the olive oil next time and replace it with red wine vinegar, tsp. of salt and 1/2 red onion. Looks pretty...has great potential...but B-L-A-H.
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10 users found this review helpful

Pistachio Cream Pie

Reviewed: Dec. 22, 2009
Very good, but the frozen whipped topping gives it a slight chemical-like taste (I just don't care for the stuff). This is a wonderful recipe; I'll just make it with real whipped cream next time. It will really make a difference (as might some shaved chocolate, either white or regular). Nice complexity, with the crunch crust, rich cream cheese layer and creamy pudding & topping. Took to a work potluck and people went crazy. Brought the few remaining pieces home and they were devoured for dessert. Delicious. I also only added 3/4 cup powdered sugar vs. the prescribed 1 cup and glad I did. Was not overly sweet this way. Highly recommend (but remember the real whipped cream!).
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4 users found this review helpful

Foolproof Rib Roast

Reviewed: Dec. 25, 2011
Had 8.2 lb. rib roast. Followed directions and internal was between 135-140 at end of 3 hours. I pulled immediately without any reheating. My pull temperature was 135, so a little overdone for me. Easy recipe but watch your meat thermometer.
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3 users found this review helpful

Cream Corn Like No Other

Reviewed: Jan. 10, 2011
Just as others have said: People who hate canned creamed corn love this. True in our house.
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3 users found this review helpful

Beef Tenderloin With Roasted Shallots

Reviewed: Feb. 18, 2009
I made this and it turned out delicious. I have not read through the almost 500 reviews, but suffice it to say that, in my experience, 375 degrees to "deeply brown" the shallots is a stretch. More like "deeply steam." If you want them brown, use 425-450 degrees and watch them carefully.
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3 users found this review helpful

Coconut Cream Pie

Reviewed: Dec. 19, 2008
Medium heat is too low in my opinion. Maybe I'm not patient enough. Med-high with constant stirring worked better for me.
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2 users found this review helpful

Rhubarb and Strawberry Pie

Reviewed: Jul. 23, 2008
I followed the suggestions, i.e., made sure it sat a full 30 min prior to serving and leaving in closed oven for 20 min after baking. Cooled for about 4 hours and was DEVOURED at a picnic. Excellent.
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2 users found this review helpful

Fajita Marinade I

Reviewed: Aug. 31, 2006
I used this on top sirloin and it was very good. (I also followed earlier folks' advice and replaced the soy sauce with Lea Perrins.) I was worried when I sampled the meat off the grill (don't overcook!) because it was quite spicy. It did, though, mellow out and blend well with the other flavors once the steak was smothered in onions, peppers, guacamole and sour cream within a tortilla. Will make a gain.
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2 users found this review helpful

Spinach and Orzo Salad

Reviewed: May 7, 2006
Good....not necessarily great. Definitely needed some salt, and I would ramp up the pepper (I used black).
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2 users found this review helpful

Authentic Louisiana Red Beans and Rice

Reviewed: Jan. 19, 2006
Everybody seemed to enjoy this, including four kids. Good flavors, though it really needs salt. (I can't understand why the recipe was published w/o salt or pepper. I added 2 tsp. of salt and 1 tsp of pepper. Conservative amounts for both.) A tbsp. of sherry cooking wine seemed to help, too. I used Trader Joe's fully cooked andouille sausage. The recipe doesn't specify cooked or uncooked. Personally, I'd be uncomfortable adding uncooked pork sausage for 30 min. while on a low simmer. If using uncooked sausage, I'd consider either pre-cooking (e.g., parboil) or adding to the pot for a longer period of time.
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2 users found this review helpful

Baked Brie with Mushrooms and Almonds

Reviewed: Feb. 12, 2005
Delicious. Didn't change a thing in recipe.
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2 users found this review helpful

Lima and Navy Bean and Ham Soup

Reviewed: Feb. 2, 2005
I was really excited to make this recipe, but after 8 hours (!) of cooking, at least 1/3 of the beans were undercooked. Not sure what I did wrong, though, the instructions were unclear about whether the pot should have a lid. I opted to let it cook uncovered, and I found myself adding water regularly. Maybe the beans just didn't have enough water. Also, the recipe was pretty spicy, even with mild/sweet Italian sausage. Very salty, too. (It's if the recipe almost has TOO much flavor.) Fell somewhat flat at our family dinner table. Won't do again.
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2 users found this review helpful

Caramel Pecan Pie

Reviewed: Nov. 25, 2011
Really good pie. Wasn't sure what to expect, but the caramels in lieu of typical corn syrup adds a very nice complexion to this. Just keep your eye on the crust for burning, as 45+ minutes is a long time. I'd suggest getting your foil ready for the crust before you pop it in the oven.
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1 user found this review helpful

Grandma's Butterscotch Pie

Reviewed: Nov. 25, 2010
A disappointment after reading the good reviews. A consistency far too much like jello than a pudding. Plus, the taste is of a straight bland sweetness than a flavorful butterscotch. Lastly, I'm not sure what "brown" means from the baking, but mine didn't change colors after 10+ minutes.
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1 user found this review helpful

Irish Chicken and Dumplings

Reviewed: Oct. 24, 2010
Delicious. The only slight change I made to the recipe was the use of five Yukon Gold potatoes, instead of the four requested, and I cut them each into six pieces vs. the quartering in the original. When you're ready to add the biscuits, don't fret if the potatoes aren't quite done--they'll get there by the end. Use a tablespoon to ladle on the batter, but be somewhat generous in your portions. Served in bowls on a cold, rainy night and it was a big hit.
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1 user found this review helpful

Perfect Apple Pie

Reviewed: Oct. 11, 2009
Lowered sugar to 1/2 cup white sugar and 1/4 cup packed dark brown sugar. (I'm not a member of the "sweet apple pie" club!) When you slice the apples this thin, it creates a lot of juice and the pie may may cook down in the center. Overall, very solid apple pie.
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1 user found this review helpful

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