MTWOMAN Recipe Reviews (Pg. 1) - Allrecipes.com (18077014)

Beef Sirloin Tip Roast

Reviewed: Sep. 20, 2011

Like previous reviewers, I reduced the cooking temp and time, but found the roast was STILL waayyy overcooked. I had a 3.3lb. sirloin tip roast, used exactly the ingredients in the recipe, cooked in a 325-degree oven for 1.5 hours, then reduced heat to 275-degrees and cooked for half hour longer. Checked the roast and it was already WELL done. Let it sit 20 minutes before carving and while I made the gravy, which was FANTASTIC and the saving grace for this meal. Although the beef was way overcooked, it was still fairly tender. I will try again, but reduce cooking time even further (maybe 1.5 hours?).

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2 users found this review helpful

Baked Haddock

Reviewed: Apr. 17, 2011

Prepared this exactly as written by Linda...and LOVED it! Absolutely the best baked haddock I've ever had. Even better than my favorite local restaurant. I admit that when I took it out of the oven after 15 minutes I smelled a little burn and worried that the high temp burned the fish. It did not. It was just the smell of some of the crumbs that had fallen off the fish. FYI, I didn't cook in a glass baking dish, I put the prepared fish on a wire cooling rack on a cookie sheet...so, the bottom didn't get soggy. This goes into the regular rotation!

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Sour Cream Banana Coffee Cake

Reviewed: Mar. 6, 2011

I guess I didn't realize my fluted tube pan was too big and made this recipe exactly as is. Waaaay too little batter and the coffee cake came out about 2" tall! Tastes good, though! Next time I'll double the recipe (and read the reviews first so I would have known to do that in the first place!).

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10 users found this review helpful

Mahogany Chicken Wings

Reviewed: Mar. 6, 2011

I prefer to use drumsticks and thighs so we can make a real meal out of this yummy recipe. I now bake the chicken in a jellyroll pan. The shallow baking pan allows the outside of the chicken to crisp up nicely.

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3 users found this review helpful

Golden Pork Chops

Reviewed: Jan. 10, 2010

This was deelish! Like other reviewers, I first sauteed the chops in a very small amount of EVOO, then removed from pan, reduced heat and added the chopped onions and cooked just a few minutes until tender. I put the chops in a shallow baking dish, spooned the onions on top, then poured the golden mushroom soup and fresh mushrooms on top. Covered, baked at 375 for 30 minutes, removed foil and continued baking uncovered for another 15 minutes. The chops were SOOO tender and the golden mushroom soup made a delicious gravy, which I served over the chops and rice pilaf. Someone stopped by the house just as we finished eating dinner and the first words out of her mouth were, "What smells so good?" I ended up giving her the leftovers to take home!

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1 user found this review helpful

Slow Cooker Beef Stroganoff I

Reviewed: Sep. 25, 2008

I normally don't like slow cooker meals, but continue to make them in hopes of finding something I like. This was DELICIOUS! I made exactly as directed (make sure you use beef chuck meat because it cooks very tender and falls apart). This will DEFINITELY go into the rotation.

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1 user found this review helpful

Autumn Spice Ham Steak

Reviewed: May 18, 2008

Don't worry that the apple pieces won't soften enough - they do. Also, use REAL maple syrup not the fake stuff. It's worth the extra money to only use the real stuff.

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0 users found this review helpful

Simple BBQ Ribs

Reviewed: May 18, 2008

Restaurant quality good!

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1 user found this review helpful

Mini Meatloaves

Reviewed: May 18, 2008

This recipe is so good and has gotten so many great reviews, it doesn't really need another!! Mini meatloaves have been a staple in my monthly rotation (especially in winter) since 2004! It does need a little extra zip, so I sautee a chopped onion and a couple of garlic cloves and add to the beef mixture.

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Chicken Quesadillas

Reviewed: May 18, 2008

A couple things make this recipe even easier...grease the cookie sheet and place your tortilla on the cookie sheet before filling it. Saves the mess of having to transfer it AND lightly greases the side of the tortilla that you'll be folding over the meat/veggies. Keeps the tortilla from getting too hard when heating in the oven. Use shredded Mexican cheese so you don't have to buy multiple cheeses. Deelish and EVERYONE in my family loved it. Goes into the rotation.

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4 users found this review helpful

Three Bean Casserole

Reviewed: May 11, 2008

This is similar to a recipe I've made for several years called "Polish Beans." I tweaked this a little bit: Used 1 lb. ground round with 2 sliced hot dogs. Also added a healthy splash of REAL maple syrup (not the fake stuff!) and a big dollop of ketchup and prepared mustard. Absolutely delicious!

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1 user found this review helpful

Comforting Chicken

Reviewed: Apr. 8, 2008

We're all getting over colds and needed some "comfort food!" This was good, but needed a little zip to make it less bland. I made as-is, but added a head of broccoli florets (do not cook beforehand, they get quite mushy during the baking). After baking for 45 minutes, I sprinkled 1/2 cup Mexican cheese over the top, then covered and returned to the oven for 5 more minutes. Although I greased the baking dish, this did burn onto the pan a little on the bottom. Next time I'd bake at 350 degrees rather than 375.

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41 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Mar. 29, 2008

Absolutely deelish! The only thing I did differently was cook just one 4-lb. chicken at 325 degrees for just 2 hours or so. Then I turned the oven off and left the chicken in it while I pan fried potatoes. I also added four garlic cloves to the onion stuffed in the chicken cavity.

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1 user found this review helpful

Amish Breakfast Casserole

Reviewed: Mar. 29, 2008

Not a hit in my house this morning. Maybe it's because I tweaked the recipe based on what other reviewers wrote and the ingredients I had on hand. I used refrigerated hash browns, put on the bottom of pan and baked for 7 minutes. Didn't have enough cottage cheese, so added more swiss cheese. Didn't look like enough egg, so added 3 more eggs. It was rather bland and the swiss was overpowering. If I try this again, I'll make it exactly as written and see if that's better.

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Slow Cooker Vegetable Beef Soup

Reviewed: Sep. 11, 2007

I didn't have all the ingredients on hand, so modified the recipe a little. I used low sodium beef broth, a 28 oz. can of crushed tomatoes w/ paste, 2 large, thinly sliced carrots, 1 chopped zucchini, 1 chopped summer squash, a bag of frozen green beans, and substituted a handful of bow tie pasta and a handful of orzo for the fusili pasta. Three-quarters of the way through the cooking I was worried that the soup was way too thin, but once the pasta was added, it thickened up nicely. Ended up being very tasty, and the squash/zucchini didn't get too mushy. Great leftover, too.

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17 users found this review helpful

Baked French Toast

Reviewed: Jul. 29, 2007

Like some other reviewers, I modified this a bit, but it still came out just so-so. In order to fit the whole sliced loaf in the pan, you need to layer the bread. I changed the brown sugar topping and heated 1 cup brown sugar and about 4T of real maple syrup. I baked lightly covered with foil for 20 minutes, then removed foil for final 20. The bread will rise while baking, which means the brown sugar sauce will drip over sides, so do put a cookie sheet underneath. After removing from oven, you must let this dish rest and set for at least 10-15 minutes before eating (let's the egg set and avoids mouth burns). Even with these changes, the kids rated this 3 stars, hubby wouldn't eat it, and I'm hopeful it will reheat OK because there's LOTS left over.

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2 users found this review helpful

Beef Teriyaki

Reviewed: Jan. 8, 2007

Deelish as is, but next time will add celery and onions along with the broccoli.

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Sage Pork Chops

Reviewed: Feb. 26, 2006

I usually hate cooking pork chops because they come out so tough and chewy. These chops were fork tender and my 2 picky kids loved them. I even made them again the following night when we had company. I did a couple of things differently. I didn't have any sage, so I used poultry seasoning & pepper - left out the salt. I simmered for just 30 minutes and they were done beautifully. This definitely goes into the monthly dinner rotation!

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1 user found this review helpful