MADBALL Recipe Reviews (Pg. 1) - Allrecipes.com (18881206)

Southern Peach Cobbler

Reviewed: May 17, 2009

I've been making this for a few years now, and it's hands-down the best peach cobbler I've ever had.

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Portuguese Muffins - Bolo Levedo

Reviewed: Jun. 24, 2007

These were really good - I cooked some in my cast iron skillet, and some in the oven at 325. The oven ones came out better - the ones in the skillet ended up with gummy sides. Maybe if they had been thinner, that wouldn't have happened. These are great for sandwiches, butter & jam, anything. I could even see them being hamburger buns if you cut down on the sugar and increased the salt by about 1/4 t.

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22 users found this review helpful

Azteca Soup

Reviewed: Nov. 5, 2006

This was good, but it definitely needs some add-ins. I halved the cilantro, and I'm glad I did. Recipe doesn't really call for cooking the soup, but I sauteed some diced potatoes separately, then cooked them in the soup for about 10 minutes. Also added some corn and shredded chicken. Yum.

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3 users found this review helpful

Persimmon Bread II

Reviewed: Nov. 5, 2006

I halved the recipe, and got one normal-sized loaf. Had a great flavor, but it was so moist that it deflated immediately when I took it out of the oven, and stuck to the pan in the middle. 2nd time I left out the water. Didn't stick, but deflated IN the oven. Tastes great, just isn't pretty!

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2 users found this review helpful

Beaker's Vegetable Barley Soup

Reviewed: Oct. 23, 2006

Cut barley to 3/4 c, omitted zucchini and garbanzos, reduced sugar to 1/2t. My tomatoes may have been slightly too acidic, and I think I could have done without the W sauce. I thought this was just ok, but my husband thought it was great (turned into a burrito with some cheese). I'm thinking this might make a good stuffing for bell peppers...?

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1 user found this review helpful

Puerto Rican Tostones (Fried Plantains)

Reviewed: Oct. 11, 2006

I love tostones! I generally don't bother with a dip, just some hot sauce. Don't do the water step, too dangerous. To ALEXISCRUZ, chinola is passion fruit.

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1 user found this review helpful

Tonkatsu - Asian-style Pork Chop

Reviewed: Oct. 9, 2006

This was ok, but definitely use THIN cut pork chops, otherwise your panko will burn before your chops are cooked. Also, could use some extra seasoning either on the chops before dipping, or in the panko.

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Sea Bass Cuban Style

Reviewed: Oct. 6, 2006

This was great! My husband was skeptical until he tasted it, then said "I'd definitely eat this again." Followed the recipe exactly, but I might have reduced the capers slightly. Be careful of the wine you use, if it's too tart it'll emphasize the olives and capers. Maybe next time I'll use half wine and half broth.

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Baked Asparagus with Balsamic Butter Sauce

Reviewed: Oct. 5, 2006

This is amazing - so simple, yet so good! Family won't let me make asparagus any other way from now on.

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1 user found this review helpful

Green Bean and Potato Salad

Reviewed: Oct. 2, 2006

I didn't care for this at all. Too oily, too vinegary.

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Kentucky Biscuits

Reviewed: Sep. 25, 2006

These were ok - nothing spectacular, but then again, they're not supposed to be - it's a good basic biscuit. I did increase the salt from a "dash" to about 1/2t. Also, didn't knead 2 minutes, that would make them way too tough. I mixed until just combined, then turned out on a floured board, spread to about 12 x 12, and folded in quarters in order to get nice flaky layers. Baked for about 20-25 minutes (I made 9 instead of 12). Great with soup.

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2 users found this review helpful

Dukkah

Reviewed: Aug. 4, 2006

I cut down on the pepper a litle when I make this. Hubby says it's weird, but I love it! The traditional way (bread & olive oil) is my favorite, but it's also a great coating for meat & fish, and good on salads.

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16 users found this review helpful

Calico Squash Casserole

Reviewed: Aug. 3, 2006

Sauteed instead of boiled, to keep all the vitamins and flavor. No green onions on hand, doubled zucchini, halved melted butter. Not sure if the pimentos added anything, so I may leave them out next time. Used reduced fat crackers, mayo and soup. Crunchy, creamy, cheesy, crispy - yum.

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22 users found this review helpful

Broccoli and Stuffing Casserole

Reviewed: Aug. 3, 2006

I left out the onion so the kids would eat it, and mixed everything together rather than layering. Also added some garlic & paprika for more oomph. It was ok, but I probably won't make it again.

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2 users found this review helpful

Grilled Orange-and-Bourbon Salmon

Reviewed: Jul. 20, 2006

Didn't have chives, and marinated overnite, otherwise followed instructions. Hubby says don't ever make salmon any other way again.

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3 users found this review helpful

Naan

Reviewed: Jul. 15, 2006

I've done this both on my stove-top cast iron griddle, and on the grill - different textures from the 2, but both are extremely good.

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Southern Collard Greens

Reviewed: Jun. 29, 2006

This is how I was taught to make collards by a dear friend from North Carolina, with 2 changes - no oil, and a splash of cider vinegar is essential. When the greens are fully cooked, I remove the ham hocks, shred the meat, and add it back to the greens. One tip for when you're prepping - I wash the cut collards in my sink 3 times, adding baking soda to the first wash. This helps remove some of the bitterness.

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549 users found this review helpful

Cuban Beans and Rice

Reviewed: Jun. 13, 2006

This was really good, after spicing it up a little with cumin and a sprinkling of cayenne. Used broth instead of water, slightly less than 2 1/2 cups. Next day mixed in cooked chicken & made burritos - yum!

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Irish Lamb Stew

Reviewed: Dec. 4, 2005

Really good. Like others, I replaced the wine with Guinness. Added celery. Also, maybe it was the cut of lamb I used, but the stew was glistening with an unhealthy layer of fat when done, so I separated liquid from solid, chilled, removed the fat, then mixed back together. Will definitely make again.

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32 users found this review helpful

Chicken Tequila Fettuccini

Reviewed: Jun. 29, 2005

This was ok, but with all the prep and high fat content, I was hoping for something more spectacular. Maybe more garlic, more jalapeno, more lime would perk it up. And there's got to be a way to make a lower-fat sauce!

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1 user found this review helpful

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Southern Peach Cobbler

Portuguese Muffins - Bolo Levedo

Azteca Soup

Persimmon Bread II

Beaker's Vegetable Barley Soup

Puerto Rican Tostones (Fried Plantains)

Tonkatsu - Asian-style Pork Chop

Sea Bass Cuban Style

Baked Asparagus with Balsamic Butter Sauce

Green Bean and Potato Salad

Kentucky Biscuits

Dukkah

Calico Squash Casserole

Broccoli and Stuffing Casserole

Grilled Orange-and-Bourbon Salmon

Naan

Southern Collard Greens

Cuban Beans and Rice

Irish Lamb Stew

Chicken Tequila Fettuccini

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