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

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Achiote Paste

Reviewed: Jun. 11, 2004
This is the same recipe from Once Upon a Time in Mexico. I've made it a bunch of times, and given out the recipe to everyone who's tasted it! When you cook the pork, make sure to marinade at least a few hours, and then wrap VERY tightly in foil, otherwise it'll dry out.
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46 users found this review helpful

Potato Leek Soup I

Reviewed: Oct. 21, 2004
This makes a great soup! I didn't use a processor, just mashed the potatoes in the pot with the broth. Next day it was very thick - I think if you don't add all the broth, this recipe would make the best mashed potatoes ever!
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0 users found this review helpful

Beef and Noodle Casserole

Reviewed: Dec. 2, 2004
Great base, can be 5-star with changes: I replaced one can of soup with a can of tomato sauce, reduced W sauce, cheese and sherry a little, added green pepper, onion and garlic. Baked for 15 minutes, then sprinkled with parm and continued. Like Homemade Hamburger Helper!
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2 users found this review helpful

Spicy South of the Border Spinach Cheese Dip

Reviewed: Dec. 2, 2004
Good, with recommended changes - eliminated half and half, increased tomatoes. Added hot sauce. Sprinkled a little of the cheese on top for the last 15 minutes. Strangely, it tasted better reheated the next day.
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1 user found this review helpful

Chile Relleno Casserole

Reviewed: Dec. 2, 2004
Great if you add lots of cumin, chili powder, oregano and garlic powder.
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22 users found this review helpful

Tater Tot Casserole III

Reviewed: Dec. 13, 2004
I increased beef to 1 lb, used cream of asparagus instead of mushroom, cut milk to 1/2c. Sauteed onion and garlic with the beef, didn't use garlic salt, added Lawry's and tons of paprika. Also followed another recommendation and added shredded cheddar on top of the beef and under the tots. I guess I didn't really cook this recipe - but it was good!
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0 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Jan. 10, 2005
With a lot of modification, this was just ok. Added garlic, and sauted veggies and ham first for added flavor. Used chicken broth rather than water and boullion. Didn't use the whole tsp of pepper, but added paprika to compensate. If I make this again, I think I'll leave out the celery, as it imparted a strange bitterness to the whole pot.
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3 users found this review helpful

Chicken Breasts Pierre

Reviewed: Apr. 28, 2005
This is really good. I accidentally used 2T chili powder instead of 2t, and I don't regret the goof. Used half white and half balsamic, and 1 can of stewed and 1 can of diced tomatoes. Husband and 10-year-old loved it as well.
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1 user found this review helpful

Roasted Pork Tenderloin

Reviewed: May 27, 2005
I chopped the apple and sliced the onion, and layered in the middle of the sauerkraut. Poked slivers of garlic into the pork. Added a sprinkling of caraway seeds on top. Very good, but it still needs something more...I'm thinking maybe drain & dry the sauerkraut VERY well, and then mix in a little beer. Will try that next time...
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1 user 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

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

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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2 users found this review helpful

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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623 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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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

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

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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25 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

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

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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2 users found this review helpful

Displaying results 1-20 (of 29) reviews
 
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