SUEMAC7131960 Recipe Reviews (Pg. 1) - Allrecipes.com (18378662)

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Flatlander Chili

Reviewed: Mar. 24, 2012
Made as recipe stated. While I'm not a chili fan, my family is so I made for them - all enjoyed - a "keeper"! I'm wondering if some simmered with cover on - that may have made it more soupy. With cover off it definately reduced. Hate to mess with a recipe if all enjoy but thinking about V8 versus regular tomato juice. Bought a package of cheddar-jack cheese for those who like to sprinkle and also had fresh scali bread! Thanks, George!!
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Mushroom Stuffed Chicken Rollups

Reviewed: Mar. 24, 2012
Very much like an old tried and true Fanny Farmer recipe that I make now and again. I use Italian Style bread crumbs and no nutmeg.
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Tacos in Pasta Shells

Reviewed: Oct. 3, 2011
This has been a fave recipe for years from my Favorite Brand Names Cookbook. I use mild taco sauce and then have medium or hot salsa on hand, as I'm a spicy wimp, lol! Also have sour cream and chopped scallions or chives avail. I usually bake in glass 9x13 so just spray with Pam. Often serve with side garden salad. Nice change to tacos. :)
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6 users found this review helpful

Heavenly Potatoes and Ham

Reviewed: Sep. 12, 2010
Well-received by family and friend! Only slightly altered recipe: Used approx 3 1/2 lbs of red potatoes. Cubed into approx 1" pieces; par-boiled 8 mins. Also cubed ham steaks into small pieces - about 3 1/2 cups. Added more scallions (good 1/2 cup) and some chives. Skipped salt. Used Italian bread crumbs (enough to cover well), sprinkled Parm cheese on top with a little melted butter. I think that the flavor from the Italian bread crumbs makes big difference...Slight method change: I mixed the sour cream, soup, cheddar cheese, some melted butter, green onion, chives and pepper in large bowl. Since I sprayed baking pan with Pam, I put a layer of potatoes and ham right in the pan. I then folded remaining ham and potatoes into cheese mixure and then spooned evenly onto potatoes and ham already in baking dish. Sprinkled on plenty of bread crumbs to cover, sprinkled on parm cheese then drizzled a bit of butter. Cooked 350 1/2 hour and then covered lightly with foil and cooked additional 10 mins. YUMMY! Served with a side of steamed asparagus. Great recipe! Thanks for sharing!
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White Chocolate Macadamia Nut Cookies III

Reviewed: Jun. 29, 2009
Very good flavor! The combination of the vanilla and almond extracts was key to the flavor of the cookie I was trying to replicate. These came out a bit too "cakey" for me which is why I gave the recipe a "4".It could have been me as I haven't made cookies in quite some time! Family loved 'em!
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1 user found this review helpful

Mushroom Chicken Piccata

Reviewed: Jun. 29, 2009
Very good! HOWEVER...family likes Chicken Marsala (recipe on this website) better...Like some, I would double sauce next time. We had red potatoes and sauce goes well over it, too. I added maybe 1/2 tsp garlic powder to sauce and used Herb Ox boullion packet instead of broth (I like the seasonings in it.)Yummy! Thanks for sharing!
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Pasta Bake

Reviewed: Jun. 22, 2009
I was looking for something that kittykat (below) was describing - basically a lazy lasagna with regular pasta shapes. Like hers, my rating isn't really relevant to this recipe. While I did use parts of the recipe, I really changed it... I used a mix of cooked sweet sausage (which I grinded in a food processor)and hamburger and then also the onion and mushrooms (next time I'll use fresh)and added to pasta sauce. I also used a 15 oz container of ricotta to which I added a beaten egg, tsp or so of oregano, garlic salt, pepper and mozzarella/parm cheese mix. I used penne rigate as the pasta. So, I put some plain sauce (no meat) in bottom of casserole dish, then a layer of penne. I took ricotta cheese mix and spread over pasta (next time may even mix bottom layer of pasta with cheese mix). Then put a layer of sauce, more pasta and ended with sauce and then mozzarella. Baked 350 for 30 mins (20 mins under foil and last 10 foil off to melt and brown cheese). Family really enjoyed it!
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3 users found this review helpful

Chicken Stir-Fry

Reviewed: Mar. 4, 2009
Minor tweaks: Doubled recipe, added zucchini and 1 can of chicken broth (instead of water and boullion), a couple dashed more garlic powder, a few dashes of low sodium soy sauce and teriyaki sauce. Served over choice of plain boiled rice or fried rice from local favorite chinese restaurant. Delish! Thanks for sharing!
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Cheesy Potato and Corn Chowder

Reviewed: Nov. 16, 2008
YUMMY! What a great hearty recipe for a cold New England evening! I followed suggestions of others and added almost 4 cups of cubes potatoes (4 medium-sized potatoes), 1 can sweet kernel corn, drained and 1 can sweet cream of corn. I trimmed and cubed 1 boneless ham steak and crumbled 1/2 pound pre-cooked bacon. I couldn't find a 2.5 ounce country gravy mix so I combined a 0.87 oz pkg of McCormick Chicken Gravy Mix and a 0.87 oz pkg of McCormick Brown Gravy Mix in a mix of 1 cup 2% milk and 1 cup heavy cream. The ham and bacon added just enough salt so I didn't add any additional. We all added pepper individually, especially since I omitted the chiles as I'm not a fan. Found it to be quite tasty without cheese as I initially forgot to add for everyone's first helping...the cheese added some more taste and thickened it more, too. Will make again! Enjoy!
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Easy Chicken and Biscuits

Reviewed: Oct. 19, 2008
THANK YOU SO MUCH!!!!!!!!! I haven't made this recipe for a long time and I couldn't find it! The flavor in this is delicious. I always found the biscuits to be an interesting twist but one of these days I want to try this with a pie crust. Thanks again for posting this recipe!
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Chicken Marsala

Reviewed: Apr. 14, 2008
I've been making this recipe for years with just some small changes in the process: Instead of pounding the chicken, I cut into bite sized pieces. Like others, I also use a gallon size plastic bag to first mix the flour and spices and then add the chicken. I always double the mushrooms and at least, double the marsala and sherry (shame on me but I use cooking wines for both - Holland House is good and we like it - but no I would not drink them)as I serve this with either red or mashed potatoes. And lastly, I melt 1 TBSP butter and add 1 TBSP flour, mix and then add to the wine sauce to thicken a bit more before serving. This is a quick, easy and delicious dish without tweaking...Thank you, Lisa!
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Steak Stir-Fry

Reviewed: Jan. 26, 2008
Very good but I put my spin on it, too with what I had on hand. I made it for 6. Instead of water and beef boullion, I used 1 can beef broth and 2 packets of beef Herb-Ox (I like the additional seasonings.) I also used lower sodium soy - 1/2 cup and then the 2 TBSP cornstarch. I put in a shaker and shook, shook, shook. We love garlic so I upped the amount to 3 cloves, peeled and minced. I also used 1 1/2 tsp fresh ginger, minced as I happened to have some. I added the garlic and ginger to the browned steak. Cooked for 5-7 minutes and added 3/4 can of pineapple chunks. Then I added 2 bags of somewhat thawed frozen stir-fry vegetables. A couple of good shakes to the broth-soy mixture and then I added on top. Brought to a boil. Put on simmer and covered for about 10 minutes. Some ate with rice and others grabbed a bowl and dug in! Very good! Even better the next day! Thanks for the inspiration!
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Dirt Cake II

Reviewed: Jan. 31, 2005
I changed the serving size to 30 and made individual layered cups (5 oz.) for my daughter to share with her class (and several teachers) for her birthday. I was able to get 28 (5 oz.) cups made... Thanks! She is SO excited to share with her class! The samplings by she and her brother were a hit!!
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Beef and Parmesan Pasta

Reviewed: Jan. 31, 2005
Very good! My whole family enjoyed it! Like others, I made a few changes, too: 1 1/2 cans beef broth - added 1/2 can towards end of cooking time. Also added 1/4-1/2 tsp. of garlic powder and Italian Seasonings. 2 cups low-carb elbows - we love Bow Ties but low-carb is better. Also added another cup or so of zucchini and cooked it separately with 1/2 medium onion, thinly sliced and 3 cloves of crushed garlic in olive oil. Hubby and I like zucchini, onion and garlic but our kids haven't grown to appreciate it - YET! It's a KEEPER!
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Angel Chicken Pasta

Reviewed: Jan. 3, 2005
Strangely enough, my family really enjoyed this but I found it lacking in taste. I would definately double the sauce with all but the Italian dressing. I doubt that I'll make it again unless they request it (POSSIBLE!)
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Beef Tenderloin With Roasted Shallots

Reviewed: Dec. 25, 2004
What a GREAT Christmas dinner! Rave reviews all around! I cooked 10 pounds of beef tenderloin using this wonderful recipe! I used 1 and a half times the recipes (TONS of gravy!) and cooked the 2 5-lb. tenderloins for 1 hour at 350 degrees. One was a tad thicker so it ended up med-rare (125-130 degrees) and one was thinner and ended up medium to medium-well (140-145 degrees). Everyone was thrilled at the different degree of "doneness". As I said, I only added another half amount to the recipe for 10 pounds. This gave me more bacon grease to brown the beef. I cooked the bacon in a fry pan and after removing the bacon, hubby transfered the grease to a cookie sheet. He then put the cookie sheet over 2 burners to brown "the beasts" which had been seasoned with the thyme leaves, salt and pepper (rubbed on well). I cooked at 350 degrees. My sister-in-law and I found that the gravy didn't thicken well so she added water and flour before I added the remaining butter, shallots and bacon. Great recipe; recommend it highly; although it's for a 2 pound tenderloin it can easily be altered for heavier amounts. TRY IT!
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