Michigan Mom Recipe Reviews (Pg. 1) - Allrecipes.com (18924955)

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Easy Vegetarian Spinach Lasagna

Reviewed: Aug. 10, 2014
This is one of my kids favorites for taste and mine for simplicity. I keep 9 noodles but use use almost 2 jars or 1 family size jar of sauce (which I season up a bit to my taste). Plus I use 15 oz ricotta, the 2cup bag of mozzarella (1 cup for the mix and one cup to spread on top) and finally 2 boxes of frozen spinach, which I microwave and squeeze the moisture out of. It comes together super fast, feeds a large family, is vegetarian but filling, and I feel like all together, they are getting a pretty healthy meal out of it.
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8 users found this review helpful

Moo Goo Gai Pan

Reviewed: Feb. 24, 2013
I love fast, easy delicious Asian dishes that please my whole family and this one hit the mark big time! I doubled the sauce - in fact then I doubled the whole recipe to make sure it would be enough (2x all plus 4x the sauce). Glad I did because we will be fighting for leftovers tomorrow! Loved the mushrooms, glad I was generous with the broccoli, and really just followed the recipe as written re: the sauce. It's delicious! Rice wine is just Sake, and a bottle costs a few bucks, but lasts a long time in the fridge and can be used for so many Asian dishes. This is definitely going into the family rotation!
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3 users found this review helpful

Caesar Salad Pinwheels

Reviewed: Sep. 22, 2012
Usually I make Caesar wraps with finely diced chicken, so i did add that. What i loved was the presention of these. Beautiful for a light lunch with the mother in law! And buying the kit made it all much simpler.
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5 users found this review helpful

Stuffing Meatballs

Reviewed: Nov. 11, 2011
I was hesitant to believe a meatball could be this simple, but honestly, these were really, really good. I followed the recipe exactly, except I baked them 20 minutes before adding to the sauce. Threw 2/3 cup Pork Stuffing mix into my cuisinart to grind it very fine. My family gobbled these up. I went back the next week and made a ton to throw in the freezer. They weren't dry at all. I used some of the bulk ground beef they sell at Costco. Thank you for this gem!
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7 users found this review helpful

Stuffed Cabbage Rolls

Reviewed: Nov. 15, 2010
Disagree about the veal. I'm Polish and we use combination beef/veal/pork, which any Polish market will sell you. Also, look for cabbage that is more white than green (easy to find in a Polish mkt), and also use Vegeta seasoning, which Polish people add to everything. Egg isn't necessary. Shouldn't need to secure w/string either. My twist is brown rice, which gives a richer taste.
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4 users found this review helpful

Orange Roughy Parmesan

Reviewed: Feb. 22, 2010
We all really enjoyed this. I used quite a bit more fish, and proportioned the ingredients out to adjust for 5 servings. Except the butter, of which I think I only needed 2 or 3 T. Nice recipe to have on hand for Lent.
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0 users found this review helpful

Egg and Sausage Casserole

Reviewed: Jan. 11, 2010
I had a hard time cooking this in the amount of time stated. I ended up turning up the oven and cooking twice as long to get the egg to set. This made the crescent dough way over-cooked. Aside from that, the actual recipe was delicious and simple. I'm thinking next time I'll cook crescent rolls on the side and omit from the casserole. Good addition to a breakfast buffet.
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0 users found this review helpful

Barbeque Chicken

Reviewed: Oct. 2, 2009
This was very good, but honestly, not all that different than the flavor from a quality store-bought bbq sauce. The consistency was just thinner, which actually I preferred for marinating and basting. Loved it with the thigh meat.
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0 users found this review helpful

Mom's Zucchini Bread

Reviewed: Sep. 30, 2009
Might as well double the recipe and make 4 loaves right off the bat, because this will go quick. We have 5 in our family, and both loaves were gone in a day! Esp. yummy when slices are reheated in the toaster oven for a few minutes. For those who are unsure, 2 cups grated zucchini equals about 2 medium zucchini.
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5 users found this review helpful

Snow Peas with Water Chestnuts

Reviewed: Jul. 12, 2009
Sorry but I didn't care much for this one. I think too much sesame flavor. I did like the mint, though.
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4 users found this review helpful

Teriyaki Pork Tenderloin

Reviewed: Jul. 12, 2009
Made exactly as written, and it was fantastic. Great flavor. Marinated it overnight. Family loved it.
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1 user found this review helpful

Round Steak Sauerbraten

Reviewed: Jul. 12, 2009
I was surprisingly disappointed with this since it's gotten so many good reviews. It just wasn't anything unique. Family voted against keeping this one.
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1 user found this review helpful

Baked Potato Skins

Reviewed: Jul. 5, 2009
Very good; Makes for a heavy, hearty appetizer.
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0 users found this review helpful

Slammin' Salmon

Reviewed: Jun. 22, 2009
Our whole family thought this was the best salmon we've ever eaten. Used Norwegian salmon, marinated only 3 hours, but had great fullness of flavor. Served with a bok choy salad on the side. Delicious, light summer bbq. Followed the recipe exactly.
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Pan-Fried Asparagus

Reviewed: Jun. 11, 2009
EXCELLENT dish. I never thought to add the salt and pepper to the butter/oil before adding the asparagus. It gave a great seasoned coating to the asparagus when I mixed it in. Added the garlic towards the end. Only needed to cook the asparagus a few minutes, maybe 3-5, (but I prefer it very crisp). DELICIOUS and easy. Will definitely make my asparagus this way in the future. Even the kids gobbled it up.
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2 users found this review helpful

California Sherry Chicken

Reviewed: Jun. 11, 2009
Definitely one to try. I added freshly sauteed mushrooms and asparagus (cooked but CRISP) instead of the veges suggested. It only took my chicken breasts about 6 minutes to cook, because they were so thin. I removed them, made the sauce, let it simmer a little, and a few minutes before we ate, I added the chicken and veges back to the pan with the sauce just to warm through. Definitely use 3/4 cup sherry and 3/4 cup broth, or you will not have enough sauce. Served it all over very thin spaghetti. Also, added 1 Tbl Italian seasoning to the flour mixture and used white pepper instead of black (personal preference). Came out delicious!
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4 users found this review helpful

Flourless Chocolate Cake I

Reviewed: May 4, 2009
I made this for my son's first Communion party, and it was a HUGE hit. Tasted as least as good if not better than an upscale restaurant. I did use strong brewed coffee instead of water, 3 eggs and 3 egg whites, and a little less butter, per some suggestions, but otherwise followed the recipe. I made a raspberry sauce from this site, and dotted each plate with it. Put fresh raspberries and whipped cream on top. Not a big chocolate/fruit combo fan, but it was delicious for this cake. This one is a big keeper for entertaining!
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1 user found this review helpful

Kielbasa with Peppers and Potatoes

Reviewed: Jan. 13, 2009
This dish is great because you can vary it to use up whatever you have. I cook the potatoes with finely chopped onion in oil first. I season with onion powder, garlic powder, salt and pepper. (Learned from another similar recipe on this site). Adds great flavor to the potatoes. Then after a few minutes add the sausage. This way, with the sausage having so much grease, I only need to use a small amount of oil when I first cook and onion and potatoes. The grease from the sausage will keep the potatoes cooking without sticking to the pan. Then, because we like our veges a little more crispy, I've added any type of bell pepper, or I've swapped green beans and mushrooms instead, just a few minutes before the potatoes are ready. Even a can of corn and can of green beans when that was all I had. Very versatile.
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10 users found this review helpful

Banana Cake V

Reviewed: Dec. 26, 2008
Very moist and delicious. This got gobbled up Christmas morning. Will definitely make again. Maybe add nuts next time just for personal preference.
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1 user found this review helpful

Pollo Fajitas

Reviewed: Dec. 26, 2008
Whole family loved this. I think next time I would add red pepper and maybe some thick slices of tomato. I find it served that way a lot when we eat out. These were just as good as any restaurant, and very quick to make.
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1 user found this review helpful

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