MDH192 Recipe Reviews (Pg. 1) - Allrecipes.com (18171573)

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White Peach Sangria

Reviewed: Oct. 4, 2007
I LOVE this recipe and make it more often than I should admit. We even served it at our wedding. I have yet to meet someone who didn't rave about it. I do make a few very minor changes: I use raspberries instead of grapes (just for personal preference), thawed frozen peaches instead of fresh white ones, and I warm up one of the ingredients in the microwave (usually the lemonade concentrate) to dissolve the sugar into it before adding it to the mix. Note: This is VERY good, VERY easy to drink, and VERY intoxicating! Unless you want everyone at your party drunk after a drink or two, I suggest serving it with 7up or sparkling water (1:1 ratio). It makes the drink a touch bubbly, takes nothing from the taste, and helps it go down a little slower. ;-)
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353 users found this review helpful

Tasty Lentil Tacos

Reviewed: Oct. 3, 2007
Fantastic. We have been experimenting lately with new recipes - not really being vegetarian, but making an effort to increase our consumption of alternative proteins and vegetables. Being somewhat more traditional eaters, we aren't ready to go straight for the tofu or eat completely different types of foods. I have had so much fun making traditional foods with alternative ingredients. This recipe is PERFECT for that! I actually turned it into taco salad instead of tacos, but it's the same idea. Great texture (better than ground beef, I think) - not at all mushy. The lentils both bind to AND separate from one another like ground beef, making this a better taco "meat" than beans. The flavor is fantastic. I took the leftovers to work, and several people commented on how wonderful it smelled. Conclusion: SO GOOD that even meat and potatoes eaters won't be fazed by the absense of meat.
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104 users found this review helpful

Garlic Delicata

Reviewed: Nov. 21, 2007
Deilcata squash is about 8" long with a pretty consistent ~3-4" diameter. It is shades of white, yellow, and orange. It has grooves running down it (like a pumpkin), and there is typically green in the grooves. I got mine at a farmers market, but have also seen it at the grocery store. I DID use delicata squash for this recipe, and I found it to be very bland and boring. It tasted like squash, oil, parsley, and garlic -- which makes sense. But it wasn't in a great, "Oh, that's really simple but really good!" sort of a way. Will not make again.
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17 users found this review helpful

Butternut Squash with Onions and Pecans

Reviewed: Oct. 4, 2007
This is such a wonderful, simple, different, and delicious recipe! My husband swore that he hated squash and would not eat it no matter what. This recipe changed everything for him, and he now loves all kinds of squash, new vegetables, etc. It's easy to get stuck in a rut with squash and always do the same thing. This is a refreshing change, yet it's still so simple and familiar. Yum!!!
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16 users found this review helpful

Black Bean and Salsa Soup

Reviewed: Sep. 24, 2006
I LOVE this recipe! It's cheap, healthy, fast, simple, made from on-hand ingredients -- perfect! On top of that, my boyfriend (who swears to hate ALL beans) not only ate this soup, but now requests it regularly! Because it's so simple, the quality of the salsa matters. Just like when cooking with wine, be sure to use a salsa that you like to eat (as it will surely influence the overall outcome). One thing to note: the sour cream and green onions are much more than a garnish and should not be left out. They add immensely to the soup, giving it just the right creaminess and crunch.
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12 users found this review helpful

Black-Eyed Pea Gumbo

Reviewed: Dec. 1, 2010
Pretty good for a healthy, from-the-pantry meal. Followed the suggestion of others and added an extra can of green chiles; drained and rinsed the beans and added a second can of chicken broth. Took a while to cook the rice without the lid on, but once it was done it was pretty good. Added chopped good ham we had leftover; made a nice addition. Next time will add another can of tomatoes and maybe a little more spice. As is (with extra can of chiles) it's good but still pretty tame. Makes a BIG batch; use a soup pot.
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5 users found this review helpful

Pecan Salmon Roll

Reviewed: Feb. 8, 2010
Pretty good. I didn't LOVE it, but I would guess that I don't LOVE salmon spreads. Given that, I would make it again and thought it was a great way to use leftover salmon. I used sauteed shallots instead of green onions and added a good bit of fresh dill. No parsley or pecans, although depending on the cracker I could see the need for some extra texture. Lined a bowl with plastic wrap, dumped the mix in there, and then refrigerated it to form the shape. Served with Triscuits. Great, creative way to use up leftover cooked salmon and a seemingly fancy appetizer that is actually very easy.
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5 users found this review helpful

Grandma Johnson's Scones

Reviewed: Nov. 17, 2007
These were great! Tiny changes (shortcuts) I made: add the egg into the sour cream mixture rather than the dry stuff; mix dry ingredients and cut in butter in your food processor with the bottom blade (may have do do in two batches) - SO much easier! Be sure to not overwork the mix. I made three batches: lemon poppyseed, orange cranberry, and mini chocolate chip. I found about a cup of "mix ins" and/or a tablespoon of citrus zest worked well for one batch. Also, the ones I thought I burned (they got a little brown on the edges) actually tasted best; take them out when they have JUST started to brown on the corners.
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5 users found this review helpful

Classic Bran Muffins

Reviewed: Sep. 1, 2011
As far as bran muffins -- and especially low-fat bran muffins -- go, these are good. I just have trouble giving a bran muffin an "out-of-this-world" 5-star review. I replaced the oil with homemade cinnamon applesauce and used 1/2 wheat, 1/2 white flour. Also added an assortment of dried fruit soaked in hot water (ILO raisins) and about 1/3 cup of walnuts. Hot from the oven with a pad of butter they were great! Scaled the recipe for 30 muffins and made 24 nice-sized ones. ****SUGGEST BAKING AT 350 DEGREES FOR 20 MIN IF YOUR MUFFIN TINS ARE DARK****
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4 users found this review helpful

Shrimp and Okra Gumbo

Reviewed: Jan. 1, 2011
Sorry to review this as modified, but it was pretty yummy this way. Time consuming, but good. ILO water, I made "Seafood Gumbo Stock" from Sara on this website. I think that added to the depth of flavor, but I can't attest to whether or not it's worth it. Does make good use of the shrimp shells, though. I also made a roux with 1/4c flour and 1/4c butter, cooked to a chocolate brown (I hear this is how gumbo is done traditionally). I added the roux after the stock to thicken things up (didn't measure how much stock I actully used). I used frozen okra, boiled for a few minutes to take the edge off, and cooked it the regular amount of time per the recipe. Also, didn't have tomato paste; substituted 1 can of regular Rotel for the tomato paste and tomato. For the seasoning, I made 1/4 batch of "Creole Seasoning Blend" from Joslyn on this site - sprinkled a few tablespoons over the shrimp several hours before, added the rest to the pot after the roux. Perfect spiciness for us (not OMG HOT, but had a kick and a very nice flavor). Added 1 bunch of parboiled and chopped swiss chard (part of the lucky New Year's theme I was going for), and accidentally omitted the green onions. Served over brown rice. A lot of work, but yummy. Would definitely make again. ~~~~Just made this again. 12 cups stock is way too much 6-8 cups is better. If you realize this too late, scoop out the solids to avoid overcooking them and boil down the liquid. It makes a huge difference.
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4 users found this review helpful

Slow Cooker Pulled Pork

Reviewed: Jan. 1, 2011
As written, this recipe is just okay. Best thing about it is that it's EASY. Used a 4.25 lb pork shoulder roast and good root beer. Cooked in slow cooker on low for 8 hours, disposed of liquids in the pan, de-boned and skimmed fat from meat, then shredded. Taste was rather bland...like plain cooked pork (go figure!). Added 1 bottle of Sweet Baby Ray's honey BBQ sauce, 1 bottle of hoppy beer (Sierra Nevada Pale Ale), black pepper, chili powder, and ancho chili powder and let it cook for another hour. MUCH better. May have been better if we'd used a more misquite BBQ sauce, but this worked well, too. At least 4 stars as modified...would make the same changes next time, and would make again.
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4 users found this review helpful

Sugar Coated Pecans

Reviewed: Dec. 31, 2010
These are good, no doubt. Very similar to what you'd get at a fair. We followed others' advice and used vanilla ILO water and 2 egg whites. Glad we did that. Still, while good, these are a little tame. Next time would double the cinnamon and maybe, for the right occassion, add a touch of cayenne pepper.
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4 users found this review helpful

Slow Cooker Stuffing

Reviewed: Nov. 15, 2009
Not out-of-this-world, but as far as stuffing goes, this is what you'd expect it to taste like. I made 1.5 times the recipe -- PLENTY for 20+ people -- and used store-bought, bakery bread crumbs and 4 whole cans of chicken broth. It seemed moist at first, but it all worked out fine. I did stir it a few times. By the end of the cooking period, it was a little crusty on the bottom, but we just didn't eat that part. Definitely a good option and saves valuable space in the oven! Would make again, and really wouldn't change a thing. I used the gourmet mushroom pack (shitake, oyster, baby bellas) for a little extra flavor and texture.
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4 users found this review helpful

Mijo's Slow Cooker Shredded Beef

Reviewed: Oct. 24, 2013
Hugely disappointed! I followed the recipe almost. Okay, so I subbed celery seed and a pinch of salt for the celery salt, poblanos for the jalapenos, and molasses and water (I was desperate) for the beer/soda. Glad this was a make-ahead meal, as I would have been scrambling if it was tonight's dinner. Boring, flat flavor; spicy without being flavorfully spicy; and leaves a smokey aftertaste! Hopefully I can turn it into a soup or something to dilute the flavors. Definitely will not make again.
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3 users found this review helpful

Laura's Quick Slow Cooker Turkey Chili

Reviewed: Jan. 23, 2011
I used frozen turkey breast scallopini (thrown in frozen, diced after cooking), 2 cans diced tomatoes ILO of the tomato soup, a can of water, a bottle of beer, and 1/2 a bag of Trader Joe's frozen charred corn, otherwise followed the ingredients pretty closely. Cooked for about an hour in the pressure cooker instead of using a slow cooker (worked just fine). I found the flavor to be rather bland (definitely not overly spicy!) and flat. In the end I added 1 t. cocoa powder (definitely helped) and some crushed tortilla chips, then let it cook (without pressure) for about 30 minutes more. With these changes it was worth 3.5-4 stars. Sour cream, cheese, and sliced green onions on top may have helped, too.
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3 users found this review helpful

Easy Morning Glory Muffins

Reviewed: Oct. 26, 2008
I REALLY like these! They taste great AND have all kinds of good-for-you things in them. Will definitely make again. I was very skeptical while making them, as my batter seemed very thin, definitely more like a cake batter, if not thinner. I ended up adding a few extra tablespoons of flour just in case (would have been fine without it). So don't worry if it seems like you don't have enough flour to soak up all the wet ingredients; it'll all work out. I had enough batter for 12 muffins and2 mini-loaves. Very good!
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3 users found this review helpful

The Best Bean and Ham Soup

Reviewed: Feb. 12, 2011
This wasn't BAD, but I would not make it again. It was far more tomatoey than any bean soup I've ever had and certainly not what we were expecting. Overall opinion: tastes like watered-down barbeque sauce with chunks of meat and veggies. Not worth the time or ingredients.
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2 users found this review helpful

Oatmeal Pancakes II

Reviewed: Jun. 13, 2009
These were pretty decent. Not "Oh my God!" good, but good enough to consider making again. I disagree with the serving number. It makes about 5 five inch pancakes -- enough for two adults in my book. We followed another reviewer's suggestion and mixed the oatmeal and buttermilk ahead of time. Don't know if it made any difference, but it all worked out in the end. We added fresh blueberries, which were a nice addition.
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2 users found this review helpful

Chicken and Dumplings III

Reviewed: Apr. 11, 2006
Forget cooking all day; this is such a quick and easy way to make chicken and dumplings! I hate to post a review if I made changes, but I don't think these changes affected the overall taste (just the time it took to prepare). I sauteed the veggies (with the addition of some carrots); added the chicken, soup, broth, and milk; and then cooked it in the pressure cooker for about 20 minutes before going back to the directions for the dumplings. The result was a comforting meal that only tasted like it cooked all day.
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2 users found this review helpful

Slow Cooker Beef Stew IV

Reviewed: Feb. 14, 2011
I'm really leaning toward 5 stars on this, but it's not OMG! good, and my husband rated it a 3.5 because he thinks it's missing something... Anyway, this IS very good. Simple, straight-forward comfort food. The preparation did take almost an hour, though. Used chuck roast cut into large cubes for the stew meat. Doubled or tripled the veggies (large chop celery, carrots) - definitely a good change. I used about a cup of Malbec and a can of beef broth in place of the water. Did not sautee the onions. Added a few cloves of minced garlic. Cooked on high 4 hours. Did not need to thicken in the end. Overall very good; would definitely make again. Next time, less (or a tamer) wine, maybe sautee the onions for flavor only, and add peas at the end. Makes about 8 servings.
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1 user found this review helpful

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