MAGGIEKATS Recipe Reviews (Pg. 1) - Allrecipes.com (18815837)

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Tomato Bread Salad

Reviewed: Aug. 8, 2007
I am giving this a three based on the ingredients, not the quantities. The amount of dressing for that much bread is totally wrong! I think it best to make up a batch of Italian vinaigrette (recipe on here) and use that on the salad as needed.
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8 users found this review helpful

Simple Swiss Chard

Reviewed: Aug. 3, 2007
I love Swiss chard and I made a point of cutting way down on the Balsmic vinegar due to other reviews. I am giving it 2 stars due to the good idea of olive oil and garlic, but the Balsamic vinegar ruined it for me! I only used TWO TEASPOONS and that was too much! I will stick with S&P and a little butter on the chard when serving. Why ruin garden fresh greens with vinegar?
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48 users found this review helpful

Slow Cooker Sausage with Sauce

Reviewed: Jul. 28, 2007
In order to rate this 5 stars I made sure to get the grease out of the sausages! Poke them full of holes and simmer them, then prick again and brown them. Towel off any remaining grease. I added a small can of petite diced tomatoes as the jar sauce is "too rich." I doubled the green pepper and the onion and added 4 crushed cloves of garlic and a teaspoon or so of sugar. I didn't have time to low cook it so I cooked it on high for 3 hours. It was great, except I would chop the onions next time. They were a little chewy. Our home care aide did the sausage prep for me and I sliced the veggies while sitting at the table. She is not with us weekends, so the slow cooker provides our weekend meals. I am 81. My husband is 92.
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13 users found this review helpful

Homemade Black Bean Veggie Burgers

Reviewed: May 19, 2007
The flavor was OK but I found the burger kind of dry and pasty. I used the leftovers as a filling in Tacos. I shaped them into little oblongs and heated them in the Microwave. Much better that way!
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1 user found this review helpful

Eggplant Burgers

Reviewed: May 10, 2007
This recipe as stated does not deserve 4 stars. The idea is good, but the recipe should be stated for ONE serving and leave it up to the cook to multiply. Secondly, thick slices of eggplant, first microwaved then fried, do not work. The eggplant turns out too mushy. In each sanwich I would prefer to use 2 or 3 thinner slices that have been "oven fried" so there is a crispness to them. Avoid the use of too much mustard! Try using PepperJack cheese to give it some zing, and toast the rolls.
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124 users found this review helpful

Vegetarian Sweet and Sour Meatballs

Reviewed: May 2, 2007
This is a good recipe but certainly not vegan with cheese and all those eggs. I used walnuts and omitted the salt, but oterwise followed the recipe exactly. I loved the sauce, but it should be doubled. I think I overbaked the meatballs as they were dry and pasty inside. I might have made them too large, too. However it is an excellent recipe and I will tinker with it in the future. The only OTHER good veggie meatball I ever had was "Mom"s Meatballs" from my favorite vegan health food store in Pleasant Valley, NY. She serves them at her lunch counter and even sells a bagged mix.
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0 users found this review helpful

Mack's Tunaburgers

Reviewed: Feb. 24, 2007
This was a waste of good tuna. I followed the recipe exactly and it was too dry, too salty, but otherwise tasted like cardboard. Sorry!
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6 users found this review helpful

Tune Up Tuna Salad

Reviewed: Feb. 22, 2007
When I do this recipe I cut the fat by using a combination of 1 part "Light" Hellmann's mayo and 1 part fat-free plain yogurt. That is the basis for most of my salad dressings. I buy a canister of Hidden Valley Ranch dressing mix at BJ's and use just enough to suit my taste. HVR is good in many other recipes. Yogurt will remove the fishy taste of most any fish.
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3 users found this review helpful

Rigatoni with Eggplant, Mushrooms and Goat Cheese

Reviewed: Feb. 10, 2007
Too much pasta for the sauce. Half a box would do. Too expensive! The goat cheese alone cost over $7 for a 12 oz pkg. I took other reviewers' advice and added Basil, Oregano and more garlic. The flavor of the sauce is nice, but the goat cheese was lost in this recipe. Any other creamy cheese would do.
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3 users found this review helpful

Kielbasa and Cabbage II

Reviewed: Mar. 5, 2006
I guess I must be a wimp! I left out the extra salt and pepper and cut the Cajun seasoning to 1 teaspoon. It was still hotter than I could enjoy. And my poor husband? I wont even mention it!
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0 users found this review helpful

Kielbasa with Peppers and Potatoes

Reviewed: Feb. 26, 2006
It would be better to skin the sausage and cut it in larger chunks. The dish is much too greasy. The sausage needs to be cooked separately and drained well before combining with other ingredients. Otherwise I would have given it more stars.
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44 users found this review helpful

Corned Beef and Cabbage I

Reviewed: Feb. 25, 2006
The recipe as written will work very well. I've been doing it that way for many years, except I cook the veggies separately in some of the broth. However, I thought I would try the crockpot method suggested by several reviewers.I also tried the new Reynolds crockpot liners. they work great! No clean up except the lid. I have a new Rival 5 quart slow cooker with removable stoneware crock. I had a 3.5 lb corned beef brisket(too fatty)and followed the Rival instructions which called for 1 cup of water, onions and cabbage only. I added 6 small potatoes and 3 carrots, cut in half. In 8 hours everything was overcooked, including the veggies! I could see the broth boiling around the inside of the crockpot, so I assume it gets too high when set on low. It's best omit all liquid as it is not needed when cooking roasts in the crockpot. Cooking the corned beef in the old fashioned way is the best. Skip the crockpot!
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1085 users found this review helpful

Low Carb Cauliflower Leek Soup

Reviewed: Oct. 13, 2005
This was too watery, even after I added a small potato. I much prefer a regular "Leek & Potato" soup. If you cut back on the liquid, it would be better and it's an OK dish for calorie counters. Just not my taste
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2 users found this review helpful

Cranberry Sauce Chicken II

Reviewed: Oct. 13, 2005
We made a large batch of this recipe and also of Cranberry Sauce Chicken 1 (on this site). This was chicken thighs with skin on. It was very good but it accumulated a lot of grease, which we drained off. The sauce was tasty and creamy, but I would prefer it more tangy.
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0 users found this review helpful

Grandma's French Dressing

Reviewed: Oct. 13, 2005
I used this recipe as part of the ingredients in Cranberry Sauce Chicken 1 (on this site)and it was wonderful. Tarragon is the herb that really gives it a special flavor. I didn't have any white wine vinegar so I used apple cider vinegar.
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8 users found this review helpful

Cranberry Sauce Chicken I

Reviewed: Oct. 13, 2005
We are "cooking ahead" for my husband's 90th birthday party. If I could give this recipe ten stars, I certainly would! My home health aid, who does most of our cooking using recipes I get from here, agrees with me. I made Grandma's French Dressing recipe on this site for the ingredients. Sweet, yet tangy. Rich, but not greasy. She made copies of both recipes to take home.
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13 users found this review helpful

Pasties I

Reviewed: Oct. 6, 2005
This recipe is excellent, but in the future I will omit the potatoes or reduce the quantity. 5 are too many to stuff into this much dough. Instead of the recipe for the crust, I used the Oil Pie Crust recipe submitted by Donna, which is easy and good. It is cholesterol-free! Hint: Do not line the pan with parchment or waxed paper unless you want to eat some of it.
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8 users found this review helpful

 
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