MAMA2EANDJ Recipe Reviews (Pg. 1) - Allrecipes.com (18133202)

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Tender Breaded Turkey Cutlets

Reviewed: Jan. 28, 2007
If you are having trouble getting the breading to stick, add a couple of teaspoons or more of regular mayo to the sour cream. Let the breaded cutlets sit in the fridge for at least a half hour before cooking and make sure the oil is hot(not smoking)before adding the cutlets. Do not crowd them in the pan. Crowding them causes steam and that will cause the breading to fall off. After you have put them in the fry pan and a nicely browned crust has formed, reduce the heat so they will cook through without burning the crust.Or then move them to the oven uncovered to finish cooking through. --Elizabeth
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389 users found this review helpful

Manicotti Italian Casserole

Reviewed: Jul. 26, 2009
Good starter recipe to add your own touches. I am going to add dollops of ricotta seasoned with fresh chopped spinach, garlic and parmesan before the top goes on. Also leaving out the beef and using hot Italian sausage, garlic, oregano and fresh sauteed mushrooms in place of canned. We don't like the texture of canned mushrooms. Fresh are better for us. Update: I implemented the above changes for dinner tonight. It was delicious. For the cheese I used a 6 Italian blend and then added more parmesan over the top. Very good now!
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8 users found this review helpful

American Potato Salad

Reviewed: Jul. 6, 2009
This is my new favorite! I followed the recipe exactly except for using dried minced onions instead of fresh. They give good onion flavor without biting into pieces of onion. I mixed everything except the potatoes together and let it chill while the potatoes were cooking so the onions would rehydrate. Left the peel on the potatoes when cutting them up. Add to dressing and chill. Very excellent. I also will try some crumbled up bacon (not bacon bits) at some point. I think it would be good, but it is fabulous just the way it is. Thanks so much for posting this recipe!
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8 users found this review helpful

Tomutter Pasta

Reviewed: Dec. 17, 2009
So simple, so comfortingly wonderful.
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7 users found this review helpful

Goldenrod Egg

Reviewed: Apr. 8, 2012
When I was a child and didn't feel well, my mother would make this for me. She called it Eggs A la Goldenrod. She served it over 4 saltine crackers instead of toast and I think she added a very small pinch of cayenne pepper to the sauce. The cayenne added something to the white sauce but wasn't spicy hot. I just loved it then 60 - 65 years ago! Still do.
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4 users found this review helpful

Baked Ziti II

Reviewed: Nov. 19, 2010
Never made ziti before, so I am not an expert on it. However, this recipe is delicious!! I added some Italian seasoning, garlic, salt and pepper to the ricotta-mozza mixture to perk it up a bit. Just a marvelous cold evening treat. I made half the recipe and it fit in an 8 inch square pan perfectly. Thanks for posting this, Buchko!
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3 users found this review helpful

Pasta Fagioli

Reviewed: Nov. 3, 2010
This is my favorite soup ever! It is perfect the way the recipe is written. I used a little olive oil for the celery, onion and seasonings part. I keep finding canellinis on sale now which is good! I will be making this often during the cold months. Thank you so much for a completely yummy and healthy recipe!! PS: If it was too spicy for you, next time go easy on the red pepper flakes. You can always add more, but you cannot remove them once you've added them.
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3 users found this review helpful

Beer Beef Stew II

Reviewed: Jan. 5, 2009
I think some of you are using hot sauce instead of chile sauce. Chile sauce is not hot (overly spicy) at all and there is nothing else in this recipe that should add spicy heat to it. Chile sauce is usually found near the ketchup in the grocery.
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3 users found this review helpful

Honey Walnut Shrimp

Reviewed: Sep. 8, 2008
I made this last night with some changes. I cut the breasts lengthwise in half, pounded them a bit, added seasonings and dusted them with Wondra. Browned in butter and olive oil. When they were brown and crispy on both sides and cooked through, I removed them to a warm plate, added a bit more olive oil and a couple of tablespoons to Wondra. I let that brown some, added some chicken broth and when the sauce had thickened, I added some lemon. Served the breasts with the lemony sauce and also served a side dish of the new steamer bag veggies which had some potatoes in it along with green beans. It was delish!
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3 users found this review helpful

The World's Best Turkey

Reviewed: Nov. 21, 2007
I haven't used this recipe, but I do think if you don't puts slits in the cooking bag, you could probably expect some sort of Thanksgiving explosion in your oven. I would follow the instructions on the box of bags regarding slits.
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3 users found this review helpful

Cocktail Meatballs

Reviewed: Feb. 5, 2010
So, about the chili sauce in this recipe. I think it should be chile sauce (like Heinz) not Asian sweet chili sauce or sriracha. Just my guess, but if you use the Asian sauce, it is going to be gaggingly sweet and if you use the sriracha, I think it will be really hot, maybe too hot for a lot of people. Just my 2 cents worth.
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2 users found this review helpful

High Temperature Eye-of-Round Roast

Reviewed: Jan. 25, 2010
OK, this is fabulous!! I did a 3 pound eye of round, 21 minutes at 475 after the 500 preheat. Then turned oven off and checked it at 90 minutes. It is perfectly done and so tender that I cannot believe it! Like most, I was skeptical, but don't be. Have faith and carefully follow the directions. Has anyone tried this on a roast other than an eye of round? Curious as to how it worked, if you did.
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2 users found this review helpful

Waldorf Salad II

Reviewed: Nov. 23, 2009
Perfection! I use red delicious and granny smith apples and leave the skin on. It looks very pretty and you get the nutrition of the apple peel. I am so glad I ran across this. It is going to be part of our Thanksgiving dinner. It is delicious and it is refreshing with all the other rich and caloric dishes on the table.
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2 users found this review helpful

Meatball Nirvana

Reviewed: Aug. 21, 2011
I had 1.5 pounds of ground beef to use so I decided to make these meatballs. I am SO glad I tried this recipe! It is the best ever. I baked them in the oven for about 20 minutes and then put the meatballs in a large straight-sided pan and added 26 oz of Hunts spaghetti sauce and a drizzle of olive oil. Let simmer on low for about 15 minutes covered. Served in a bowl with some of the sauce and a couple of tbsp of Tassos Mediterranean olive salad which I got at Costco. Fabulous meal! Put single servings of the leftovers in ziplock baggies, put all of those in a big ziplock and they are in the freezer ready on a moment's notice. This will definitely be my go-to meatball recipe from now on. Thanks so much for posting this!
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1 user found this review helpful

Broccoli and Ramen Noodle Salad

Reviewed: Mar. 28, 2010
Yum!! I used honey roasted peanuts which were really good. Also after reading about using sesame oil, I did and it is very good in this salad. Thanks for posting this!
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1 user found this review helpful

Jay's Signature Pizza Crust

Reviewed: Sep. 19, 2008
I've never made pizza before. This was great! Someone said they were tossing out their pizza menus...don't do that! :) Keep them to use for a guide for toppings on pizzas you usually order.
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1 user found this review helpful

Chicken and Mushroom Chowder

Reviewed: Jan. 8, 2010
This is delicious! Followed the recipe except I added some frozen peas at the very end and then I forgot the milk, but I don't think it really needs the milk. It looks and tastes like the insides of a chicken pot pie. Used Wondra flour to add to the veggies. Yummy! My husand loves this too and I am going to take it to a group I meet with when it is my turn to take the soup! Thank you so much for posting this recipe. It is a winner!
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Tuna Noodle Casserole from Scratch

Reviewed: Aug. 15, 2009
Very nice! For those of you who want more flavor over all, try adding a bit of cayenne pepper to taste while you make the roux. Go easy at first with the cayenne because it only "gets happy" after it has married with the other sauce ingredients. It gives it a bit more spunk.
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Brown Sugar Meatloaf

Reviewed: May 16, 2009
This is a great meatloaf recipe. I added about 1/4 tsp of ground mustard to the meat mixture and next time I am going to add a finely chopped green pepper. For the glaze, I used about 2 heaping Tbsp of brown sugar so it wouldn't be so sweet. I also added a couple good shakes of worcestershire sauce and some fresh lemon juice to the brown sugar and ketchup. I didn't use the glaze until a half hour before taking it out of the oven. Delish! I think this will be my meatloaf recipe from now on since the others I tried never seemed so good to me. I used 2 lbs of meat so there would be leftovers for sandwiches. Glad to have this one!!
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Butter Chickpea Curry

Reviewed: Oct. 13, 2008
This recipe is just delicious! It is so easy to make. I used red potatoes and the garbanzo beans and when it was ready, it was served over rice. This is something I will make over and over. Thank you so much for posting it!
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