MAYDAY Recipe Reviews (Pg. 1) - Allrecipes.com (193939)

Crustless Spinach Quiche

Reviewed: Nov. 21, 2011

We really enjoyed this, it was fast and easy to put together. I used Monterey Jack Cheese--I didn't have muenster on hand. Also sauteed some diced red bell pepper and fresh sliced mushrooms with the onion. Doubled recipe and put into a 9 x 13" pan. Done in 45 min.

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Easy Chicken Enchiladas

Reviewed: Oct. 9, 2011

Wow, this is the best recipe I have tried for chicken enchiladas so far and the easiest! Tastes so much better than the enchiladas made with canned soup! You can adjust the calories and heat with the kind of cream cheese and salsa you use. I used "On the Border" Medium Salsa, and used chicken from grilled boned chicken breasts. I also used black beans instead of pinto; since that is what I had on hand. I also find it works better for me to use 8" tortillas instead of 6" tortillas. I didn't have any Colby-Jack cheese for the top, so I used slices of "real medium cheddar" with sliced ripe olives on top. I did spread a thin layer of Enchilada Sauce on the bottom of the pan and put some on top of the enchiladas before the cheese and olives. I doubled this recipe (as I always fit 8 tortillas into a 9" x 13" pan. The 4 extras fit nicely into an 8"x8" pan. This just moved to the top honor of my Chicken Enchilada recipes. Thank you Iankris!!!

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Barbie's Tuna Salad

Reviewed: Jul. 23, 2011

This makes a great meal when combined with pasta to make a "cold tuna pasta salad" which I made last night. I love curry in my egg salad so I thought I try it in tuna-so glad I did. Used 3 5oz cans of tuna with approximately 1 1/2 pounds of dried pasta and tripled the rest of the ingredients, It fed 4 of us plus enough for leftovers for another meal. Thank you Tanaquil for a quick easy recipe on a HOT summer day!

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Licorice Caramels

Reviewed: Dec. 29, 2010

Mine turned out quite hard but softened in the mouth. Cooked it until 120 C. I used Sambvca liquor for flavoring (1 Tbsp) (I would use more next time or combine it with anise extract for a more pronounced flavor); I did not have anise extract on hand. Will make again but cook to a lower setting for a softer candy. I used buttered parchment paper in my 9 x 13 inch pan. Had no problems with sticking to candy. Wish my grandmother was here to enjoy these since she was the one who turned us on to Callard and Bowser when I was a child.

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Bean Soup

Reviewed: Oct. 14, 2009

Yummy! Used four cans of rinsed white beans instead of dry and an reserved ham bone. Added extra carrots, another bay leaf and three Yukon Gold potatoes diced small. Used a combination of chicken stock and water and added extra ham since my hambone did not have enough meat on it.

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Awesome Red Wine Pot Roast

Reviewed: Oct. 14, 2009

Very Good! The family loved this.

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Sweet and Crunchy Salad

Reviewed: Aug. 1, 2009

We really enjoyed this coleslaw. I used a 2lb. bag of coleslaw, 2 oriental ramen noodle packages, 2 cans of mandarin oranges and kept the vinegar, sugar and oil measurements the same. Also I added the ramen dry to the salad. At first it seemed a little dry but it turned out delicious and it wasn't dripping with dressing, but just right.

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Blue Cheese Cole Slaw

Reviewed: Jul. 4, 2009

Sometimes,we enjoy the simplicity of a blue cheese addition to our normal tasting coleslaw. Maytag blue cheese is wonderfully creamy without having to much bite. Although it is expensive. Have yet to try it with the mustard and grapes. I have used chopped Granny Smith apples with the blue cheese instead and we really enjoyed that.

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Kyle's Favorite Beef Stew

Reviewed: Feb. 15, 2009

This is the best tasting crock pot stew that I have ever had,although it does require a fair amount of prep time. I used a 1.5 lb. bag of small white potatoes that I cut in half, 1.5 lb of carrots cut up, 1 lb. of button mushrooms cut in half, my favorite red wine for cooking and added about 1/2 lb. of frozen peas at the end. I did not need to add any cornstarch at the end.

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Blueberry Crumb Pie

Reviewed: Jul. 26, 2008

I made this the other day with fresh blueberries. It was very crumbly when cut, even after resting several hours and overnight, but the flavor was outstanding!! I would do as another viewer sugested and make this into a blueberry crumble without a pie crust on the bottom!! Serve with warm with vanilla ice cream and it becomes an easy summer treat--delicious!! Thank you to Miss Bethany and all you viewers with those helpful hints!

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Slow Cooker Beef Stroganoff I

Reviewed: Feb. 20, 2008

Yummy! Used a 3 1/2 lb. Chuck roast, two cans of Golden Mushroom Soup, a soup can of red wine and added fresh sliced mushrooms at the end. I did not use cream cheese; instead added sour cream at the end, after adding the mushrooms. After 6 hours in the crock pot the meat was easy to shred with two forks; I did this before the addition of mushrooms and sour cream. Served over egg noodles.

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Apple Maple Crumble Pie

Reviewed: Oct. 5, 2007

Already made this twice and doubled the recipe both times using a 9x13 pan. Used only approx 3/4 c. of pure maple syrup for a doubled recipe. Mixed apples with cinnamon and nutmeg and 2T. of flour. Sliced apples right in pan and mixed altogether with syrup, spices and flour. Also doubled topping but cut back on butter, used only about 1 1/2 sticks (12T.) and mixed as for pie crust in my food processor, then added the b. sugar and rolled oats (the only kind I use at home) along with more cinnamon, nutmeg and a little salt. Baked for 40 minutes at 375 F. Used Empire and Cortland Apples. Thank you, to all those good cooks out there, I read the reviews before I made this and it turned out Wonderful!

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8 users found this review helpful

Vanilla Ice Cream VII

Reviewed: Aug. 9, 2007

Just the best vanilla ice cream out there! I even forgot to add the vanilla extract, but I did use a vanilla bean. Will definately make again.

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Southern Peach Cobbler

Reviewed: Aug. 5, 2007

Just Wonderful!! Why would I make pie when it much easier to make cobbler. Doubled Peach filling except for the sugar and made 1 1/2 times the topping. Baked in a 9x13 glass dish and served with homemade vanilla ice cream. It doesn't get better than this!

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5 users found this review helpful

JIF® Irresistible Peanut Butter Cookies

Reviewed: Sep. 14, 2005

Several years ago my sister told me about this recipe on the back of Jif's Peanut Butter jar. Now its the only one I use. My family loves them. Although I believe that the recipe should state that you when you remove the cookies, you need to "cool" (not cook) them for 2 minutes on the cookie sheet, before removing them to foil to cool completely. I hope you enjoy them as much as we do. They are my little one's favorite cookie.

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Baked Ziti I

Reviewed: Feb. 25, 2005

After reading the most helpful reviews. I set out to make this dish. I used a tomato and basil sauce and a tomato and spicy garlic sauce. I mixed the meat, sauce and noodles together. I put 1/2 of the sauced noodles on the bottom, thenI put on the provolone slices and spread the sour cream over it. I put the rest of the sauced noodles on top of this. I put grated mozzerella cheese over all, sprinkled with a good parmesan cheese; sprayed a piece of foil with "Pam" and put it covered into the oven for 30 minutes; took off foil and let it brown for about another 10-15 minutes. An easy-cheesy homecooked meal without a lot of effort. PS. I thought about using ricotta but decided against it. I like my lasagna and wanted something with a different flavor. My teenaged sons loved this! Thanks Colleen

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Tuna Noodle Casserole II

Reviewed: Feb. 9, 2002

I hated tuna casserole as a kid, but my sister made one recently and it was delicious. This is the best one I found so far. I omitted the salt; canned soups have a lot of sodium in them and so does cheese. I added approximately 1 1/2 cups of frozen peas and used grated sharp cheddar cheese instead of the processed American cheese, which I don't care for. Dad had 2 helpings and my oldest son had 3 helpings. Thanks Chris for this easy delicous recipe.

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Ma Lipo's Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy

Reviewed: Sep. 16, 2001

This recipe comes directly from Bon Appetit Magazine, dated 11/94. You can find it on the Epicurious.com web site. It is called "Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy". It is a lot of work, but we love it.

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Chocolate Cavity Maker Cake

Reviewed: May 8, 2000

The kids loved it, the adults loved it. A win, win, win because it is so easy to prepare. I took others advice and let it cool in the pan for 25 minutes, then turned it on to a cooling rack. **Note** This cake rose beautifully, I baked it for 1 hour, I tested it with a toothpick even though it does not mention this and my toothpick was clean when it came out, while cooling the cake fell back some; at first I was worried, but now I think thats because of its texture inside. Definitely a keeper!

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2 users found this review helpful