MANOMES Recipe Reviews (Pg. 1) - (18874412)

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The Perfect Rib Eye Marinade

Reviewed: Oct. 8, 2005
My husband used this marinade last night on some nice looking rib eye steaks and it absolultely ruined them. WAY too much vinigar - completely overpowered out the flavor of the meat. There are other maninade recipes in here that are quite good. Stay away from this one!
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140 users found this review helpful

Spicy Grilled Shrimp

Reviewed: Feb. 18, 2006
Great flavor. I cut down the salt to 1 tsp. and added 1 tsp. of Old Bay Seasoning (because I can't imaging shrimp without it). Make sure you don't overcook!
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80 users found this review helpful

Chili Rellenos Casserole

Reviewed: May 10, 2010
Excellent dish when using suggestions of others, and a couple of my own improvements. Smaller pan (8x8 or 9x9), 2-3 lg. fresh roasted pasillo or ahaheim chiles (peeled & diced), 4 eggs, half the cheeses, only the evap. milk. For the egg mixture: Separate the eggs and whip the whites until slightly stiff. Blend together the egg yolks, flour and milk and fold into the beaten egg whites. This creates a much fluffier casserole. The best sauce for this dish is a can of mexican style stewed tomatoes, blended till just smooth. More authentic and flavorful than using enchilada sauce. Never would use just canned tomato sauce - yuck.
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68 users found this review helpful

Pasta Lasagna

Reviewed: Dec. 31, 2007
Really good and easy. I added about 1/3 c. chopped onion and a clove of minced garlic with the ground beef for extra flavor. Also covered with foil before baking as others suggested to keep moisture in. Thanks for sharing.
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61 users found this review helpful

Slow Cooker Beef Stew I

Reviewed: Jan. 3, 2011
Stew to die for!!! I used so many of other reviewers' suggestion-too many to mention, which turned out the most scrumptious stew I've ever made. Key improvements that made it great: Brown the floured beef first, use 3 c. beef broth or water/ water/bouillon combo, add Lawry's Beef Stew packet, add 1 cup frozen peas about 10-15 min. before finishing cooking. Prior to finding this recipe, I used only Lawry's Beef Stew packet, following the printed recipe. This recipe (with the tweaks) is soooooo much better.
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56 users found this review helpful

Chicken Quesadillas

Reviewed: Feb. 28, 2011
Super good, but need to add a note for those using low-carb tortillas. These work so much better on a grill pan than baked in the oven. I've tried baking them in the oven with and without brushing with oil and/or butter, but the tortillas always come out very hard. Suggestion: Spray a frying pan with veg. oil spray and grill them at med. heat for about 4 min. on both sides -- they turn out tender and crispy. Also recommend sprinkling some cheese on the tortilla before adding the meat mixure, and then the rest of the cheese on top. This helps hold everything together.
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53 users found this review helpful

Mexican Wedding Cakes II

Reviewed: Dec. 11, 2005
This is exactly what I was looking for. Thanks! Keep in mind that there is no salt in this recipe, so if you use unsalted butter (which I usually do) you'll need to add a couple pinches. I made the dough about a week ahead of time (refrigerated) and they came out perfect.
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45 users found this review helpful

Mediterranean Chicken Salad

Reviewed: Jul. 6, 2010
Thought I should post a review, since I've made this so many times - well, my version anyway. I've never seen sun-dried tomato and oregano salad dressing in the markets where I shop, so I took a guess at some ingredients. For the marinade and dressing I blend 2 Tbsp. chopped sun dried tomatoes (from a jar), 3 Tbsp. olive oil, 1/4 c. red wine vinegar, 1 tsp. Worcestershire, 1/2 tsp. oregano, 1/4 tsp. garlic powder, and few shakes each of salt, pepper, and white sugar in my small food processor. Wow-incredibly yummy!! I have no idea if this ended up anything like the intended dressing, but it was the best dressing I've ever made from scratch. I make this salad at least every couple of weeks.
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37 users found this review helpful

Nancy's Chicken in Puff Pastry

Reviewed: Jan. 14, 2006
Soooo good!! I topped mine with heated cream of chicken soup, which really finished it off nicely.
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32 users found this review helpful

Asian Chicken Salad

Reviewed: Jan. 9, 2011
Excellent dressing (do use the sesame oil, add a few dashes of ground ginger and do make extra!!). I added fresh pea pods and mandarin orange slices to the salad ingredients. Here's a great modification that makes the chicken really stand out (instead of bland cooked shredded chicken-yuck). Thinly slice the chicken breasts and lightly coat with a mixture of 1/4 cup each flour & cornstarch, and 1/4 tsp. each of salt, pepper and garlic powder; stir fry on med-high heat till light brown and crispy -- about 8-10 minutes. You will like the results!
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26 users found this review helpful

Butter Fried Parsnips

Reviewed: Jun. 17, 2004
I loovvved them. Probably not the healthiest way to eat veggies, ... but who cares! I left off the flour, cause I semi-low carbing. Brought me back to my childhood when Grandma used to make 'em. Thanks!
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17 users found this review helpful

Mom's Cucumber Salad

Reviewed: Feb. 7, 2005
This salad is terrific with a spicy dish, like hot wings, etc. We love onions, so I added 1/2 c. thinly sliced sweet red onion. The salad tastes even better if you marinade for a while. I'll make thia a lot!
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13 users found this review helpful

Kathy's Award Winning Barbeque Sauce

Reviewed: Apr. 18, 2005
Oh... my.... gosh. This is theee best bbq sauce. Everything you want in a sauce - tangy, spicy, sweet. Just terrific. Bottle this and you'll make a fortune.
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12 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Aug. 20, 2012
I love meatloaf and have tried many, MANY recipes from books and cooking sites. This one is really, really good. I sauteed the onions with a clove of minced garlic and added about 1T. worstestershire to the meat mixture. Also added a tsp. of spicy brown mustard to the sauce (spread on top). Don't use a loaf pan - just form the meat mixture into about a 5"x9" mound on a lined cookie sheet.
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9 users found this review helpful

Beer Batter Fish Made Great

Reviewed: Sep. 8, 2010
This was okay, but I wish I would had read more reviews before making it. Following advice of those I did read, I coated the fillets in flour before battering them, and cut salt by quite a bit - good tips. What I WISH I would have done: Cut paprika in half and gotten the oil hotter (it was hot, but not hot enough-fish was cooked, but soggy even after putting in paper bags). I'll probably try this again, but with the above changes.
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9 users found this review helpful

Spicy Garlic Lime Chicken

Reviewed: Apr. 26, 2007
This was really good. I used cooking spray instead of the oil and butter to cut the fat. I also added about 1/2 t. of Splenda with the lime juice. I think it was a great addition. This turned out really great. I'll use this recipe often, I'm sure.
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9 users found this review helpful

Mijo's Slow Cooker Shredded Beef

Reviewed: Jun. 30, 2005
A++! I followed the recipe exactly, using diet coke instead of beer (didn't have any) and it is awesome! Lots of flavor - spicy, but not overbearing, and the meat just falls apart. I served it with flour tortillas and pico de gallo (chopped tomatoes, onion and cilantro) and guacamole. I'll make this often for all kinds of occasions. Thanks!
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9 users found this review helpful

Speedy Homemade Salsa

Reviewed: Mar. 3, 2010
Great salsa!! I forgot to add salt and was going to stir it in, but decided it didn't need it after tasting it. Used 1/2 T. cider vinegar and juice of half a lime. You might be surprised at my secret ingredient until you taste the result -- squeeze in the juice of about 1/4 of an orange (for this amount of salsa). Learned this hint from a local Mexican joint that has the BEST salsa I've ever tasted.
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7 users found this review helpful

Easy Salsa Meatloaf

Reviewed: Jun. 14, 2009
Super good. I was a bit skeptical -- never thought of this combination for meatloaf. I rarely stray from my regular meatloaf recipe passed down from my mother, but I had all the ingredients on hand so decided to give this a try. Very tasty! I even overcooked it by about 15 minutes because I had gone out for a walk, and had forgotten to wait until it was finished. It was still moist, with just a little crust around the outside. I'll make this again for sure. Thanks!
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7 users found this review helpful

Best London Broil Ever!

Reviewed: May 17, 2009
I don't have the planning skills to start dinner early in the day, so I count on my pressure cooker a lot!. This came out really good. I used one can of stewed tomatoes, 1 cup of water, a pkg. of onion soup mix and a clove of crushed garlic. For those of you who don't have a pressure cooker, I highly recommend getting one. Meat comes out amazingly tender - no matter what cut you use --and so fast. The key is lots of liquid. I always brown the meat first - it makes a huge difference. Unlike a slow cooker, it's best to cook your veggies separately, as they tend to get mushy.
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7 users found this review helpful

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