Marcia Recipe Reviews (Pg. 1) - Allrecipes.com (18974878)

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Chef John's Homemade Mayonnaise

Reviewed: Jul. 16, 2014
This recipe just doesn't work for me. I followed the directions exactly and it turned out just an oily liquid, so I threw it out and started over, this time watching the video and following it exactly. It looked ok when I first started pulsing the stick blender, but when it was all mixed in it was just oily liquid again.
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Corn and Black Bean Salad

Reviewed: Jun. 6, 2014
Made this exactly as described by Jodi, except that I used a 15.25 oz can of corn. It was excellent! Besides eating this as a stand-alone salad, I used it to make burrito bowls: I included jasmine rice, leftover "good easy garlic chicken" from this website, the corn and bean salad, salsa, a little chopped fresh jalapeños, grated cheddar cheese, shredded lettuce, and sour cream... so easy and so yummy, and they came out very much like Chipotle's chicken burrito bowls.
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Spinach Quiche

Reviewed: May 15, 2014
Very good with several modifications. Replaced the 4T of butter with 1T of olive oil (other reviewers reduced or eliminated the butter too), used 6 oz fresh spinach (removed the stems and chopped), 4 large fresh mushrooms, chopped, 1/3 cup of chopped sweet Vidalia onion, reduced the garlic to 1 clove, and used plain feta instead of the herbed feta. I added 1/4 cup finely chopped green bell pepper to the mix, seasoned with pepper, but no salt (feta is quite salty), and replaced the cheddar that is sprinkled on top with grated asiago cheese. I made a 9" pie in a gluten-free crust, but based on other reviewer's advice that there was too much filling for 1 pie, I made 4 small crust-less quiches in paper baking cups too. The 9" pie was good, but it turned out that my deep-dish crust was plenty big enough to hold all of the filling, and it would have been better that way. However, I'm glad I made that mistake because the little crust-less quiches were wonderful, and they only took 10 minutes to bake! No need for a crust with this recipe, which is great for those on a gluten-free diet. If I make this for people who can eat gluten and want a crust, I think it would be better in a crust made from a tube of refrigerated crescent rolls.
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Light Avocado Egg Salad

Reviewed: May 10, 2014
We are not egg salad fans, but I was hopeful when I saw all the positive reviews. I made this exactly as directed, and included the optional green onions. I don't know what's wrong with our tastebuds, but we found this to be quite bland. Many of the reviewers raved about the great flavor of avocados: I used Hass avocados, and non of us thought they had much flavor. I do like the idea of subbing avocado for mayo though, so I may try again with some additional spices or other stuff added.
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Chinese Pork Chops

Reviewed: May 4, 2014
This is a super marinade! I used fresh grated ginger and garlic and doubled the marinade recipe. I decided to try this recipe a little too late, so I only marinated for 1/2 hour, but I used a Norpro meat tenderizing tool to pierce the meat to help it absorb the marinade... seems like it worked! I microwaved parsnips (cut into bite-sized pieces) and broccoli (whole stems) in a little water for 5 minutes, then dipped them in the marinade and grilled them in a grill-pan, alongside the chops. Put the veges on a bed of rotini on each person's plate, alongside their chop, and drizzled the remaining marinade over the chops, veges and pasta. Delish!
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Chef John's Perfect Prime Rib

Reviewed: Apr. 21, 2014
It doesn't get better than this! Made this for Easter dinner for six, and everyone LOVED it. Every slice had a perfect, tender, pink center, and the brown meat around the edges was amazingly tender and tasty. Melt-in-your mouth good! I didn't change a thing. My roast was 6 lbs, and I cooked for the exact time calculated per Chef John's instructions.
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Roasted Lamb Breast

Reviewed: Apr. 9, 2014
I found the directions a bit disorganized: I skipped step 2 and went back to it after step 9. I used small bowls for steps 2 and 3, and I rubbed the olive oil into the meat, then rubbed in the rest of the step-3 spices, rather then mixing the spices with the oil before rubbing them in. Otherwise, I followed the recipe exactly. The inside meat was extremely tender and delicious, and the spices were perfect. Unfortunately, the "crispy" edge meat was dried-out and hard because it was over-done. Next time I will reduce the temperature from 450 to 425 for the 20 minute 2nd roasting, and if it still looks too well done on the outside, I will omit the final 4 minutes under the broiler. My side dishes were green beans and fennel, and oven-roasted red-skinned potato wedges. I drizzled the parsley and vinegar sauce over the veges and potatoes as well as the lamb. Delicious!
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Grilled Chicken Salad with Seasonal Fruit

Reviewed: Mar. 30, 2014
The dressing makes this salad! Delicious! I use strawberries and dried apples for the fruit, grilled the chicken slices and some red pepper slices on a panini press, and substituted spinach and romaine lettuce for the bibb lettuce. Added a few slices of carrots, celery, and radishes too... and left the salt out of the dressing.
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Photo by Marcia

Moussaka Cottage Pie

Reviewed: Mar. 10, 2014
Made exactly as described except that I used home-made mashed potatoes (Chef John's Perfect Mashed Potatoes recipe, from this website) instead of refrigerated. I used the ground beef and dark raisins options. DELICIOUS! And I loved that I only had to use one cooking dish... unfortunately, I decided to brown the potatoes under the broiler for 2 minutes after baking 20 minutes on the bottom oven rack, and I had it too close to the heating element so I burned the handle of my nice 12" Calphalon skillet.... live and learn. (Broiling did brown the potatoes beautifully though!)
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Chicken with Chipotle

Reviewed: Feb. 26, 2014
Easy and delicious! I made 1/3 of this recipe. I separated the thighs from the drumsticks, removed the skin, then roasted 5 pieces in a counter-top convection oven. It was cooked through in less than 15 minutes. Followed the rest of the recipe almost exactly, just left the salt out (high blood-pressure, ya know). I used a hand-held immersion blender (Cuisinart) to puree the chipotle sauce, and I turned the chicken several times while simmering in the sauté pan to make sure it was well coated with the sauce. Served it over rice with a little fresh cilantro mixed in. I poured all the sauce over the chicken and rice on our plates. Yum! 5/6/14: Made the full recipe this time. Cooked the split chicken legs on the grill, then removed the skin before putting them in the chipotle sauce to simmer. Served with Jasmine rice, broccoli and carrots. Poured the sauce over everything. Wonderful!
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Grama's Peppery Parsnips

Reviewed: Feb. 25, 2014
1st time I ever cooked or ate Parsnips... and we liked them a lot. I cooked some mushrooms, onions and carrots with them, just in case it turned out we didn't like the parsnips, but no need... they were delicious on their own.
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Easy Pumpkin, Butternut Squash, and Apple Soup

Reviewed: Jan. 26, 2014
I have made many winter squash soups from others' recipes and by my own trial and error, but none better than this one. Love it!
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Simple Grilled Lamb Chops

Reviewed: Jan. 18, 2014
I'm not a lamb lover, but my husband is, so, occasionally, I make lamb. I made this as described except that I cut the salt in half (blood pressure, ya know), and marinated for 1 hour instead of 2, based on Noor's very helpful corrective review. This is the first time I can actually say that I liked the lamb, rather than just tolerating it. My husband says it definitely deserves 5 stars, and it didn't need any more salt. 7/21/14: Made again and it was great, but I'm updating my review because I discovered the perfect side dish to serve with it on eatingwell.com: It's Minted Brown Rice with Peas, Onions and Feta. Sooooo yummy! (They actually called for scallions, but I substituted onions.) As for the lamb, I stuck with half the salt, but marinated the lamb for almost 2 hours this time and it was wonderfully tender and not over-marinated.
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Simple Spinach Lasagna

Reviewed: Jan. 5, 2014
Great taste. I substituted ricotta cheese for the cottage cheese, and used gluten free pasta instead of the lasagna noodles, but otherwise followed the recipe exactly. The flavors blend so well that you hardly taste spinach (which is surprising given the amount of spinach in the recipe)… or tomato sauce…. or garlic, but somehow it's just delicious. My husband, who does not like spinach, liked this recipe.
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Spinach Frittata

Reviewed: Dec. 17, 2013
Great way to use up left-over ham, and to incorporate more spinach into our diet. I didn't have any red bell peppers on hand so I just left them out… still delicious, but I think it would have been even better with the peppers. Other than no peppers, I followed the recipe exactly, but I did have to cook it a lot longer than 7 to 10 minutes to get the center set. After cooking for 16 minutes on the stove-top the center was still not set, even though the edges (and bottom) were nice and brown. I would have turned up the flame, but didn't want to burn the bottom, so I just transferred the skillet to the oven and broiled it for 3 minutes, on the top rack, set as close as possible to the heating element, and that finished it nicely. Cooled for 5 minutes before slicing to allow the whole thing to firm up a bit. I'm wondering if I didn't get the spinach dry enough, or maybe my skillet was smaller than the ones everyone else used, making the frittata thicker (a little over an inch thick in the center)… in any case, it came out great, so try finishing under the broiler if yours seems to be taking too long to cook.
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Doreen's Ham Slices on the Grill

Reviewed: Dec. 15, 2013
Made this in a grill pan on the stove top, poured all the sauce in and cooked it on high until the sauce was thick and gooey. Yummy!
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Pie Crust IV

Reviewed: Dec. 9, 2013
This crust is so easy and it comes out light and flaky… perfect! I doubled the recipe to use it for the "Apple Pie by Grandma Ople" from this website, and it worked great with that recipe.
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Apple Pie by Grandma Ople

Reviewed: Dec. 9, 2013
I'm not an experienced pie maker, but I made Grandma Ople's pie, using Pie Crust IV by Jan Bittner, for Thanksgiving, and it turned out great! I read a few reviews and decided to try adding some of the sauce to the apples before putting the lattice on top, and my intention was to pour the remaining sauce over the lattice… but by the time I got the lattice in place, the sauce had hardened up into a thick goo (even though I kept it hot) and I had to spread it on instead of pouring. When I baked the pie, that goo got very hard and sort of caramelized. It didn't look as pretty as I had hoped, but it still tasted as good as advertised, and that crunchy-hard-caramel on top was very good. However, I will probably put all of the sauce in with the apples, brush the crust with a little butter and sprinkle a little sugar on top prior to baking to make a prettier pie next time.
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Baked Fennel with Parmesan

Reviewed: Nov. 24, 2013
I searched online for substitutes for creme fraiche and found that plain yogurt is recommended. I substituted plain greek yogurt, but otherwise followed the recipe exactly, and it made the best fennel I've ever tasted. My husband and son liked it too. I had 2 at the table who don't like fennel, and they didn't like this version either, but that won't stop me from making it again.
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Spinach Salad with Pistachio Chicken

Reviewed: Nov. 17, 2013
The pistachio coating is super yummy! I used romaine lettuce instead of spinach 'cause that's what I had on hand, and it was still excellent.
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