SCHMONA Recipe Reviews (Pg. 1) - Allrecipes.com (1952511)

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Pasta e Fagioli II

Reviewed: Feb. 17, 2003
Excellent recipe! We ate all the soup in one sitting. I substituted 2 teaspoons balsamic vinegar for the white vinegar, 8 oz tomato sauce for 8 oz of tomato juice, and used vegetable broth instead of chicken broth.
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24 users found this review helpful

Spicy Orange Beef

Reviewed: Feb. 28, 2003
This recipe is a good starting point. Many previous reviewers said that the orange zest lended too much orange flavor. I omitted the orange zest, but I didn't think there was enough orange flavor. Next time I'm going to omit the orange zest, but replace the sherry with orange juice. I think that will give it the perfect balnce w/o having the orange flavor be too overpowering.
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2 users found this review helpful

Sesame Broccoli

Reviewed: Feb. 28, 2003
Very tasty and quick to make! I used light sesame oil, added 2 cloves of garlic and 1 tablespoon reduced-sodium soy sauce for added flavor. Thanks!
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27 users found this review helpful

Chicken, Garlic, and Sundried Tomato Pasta

Reviewed: Mar. 3, 2003
Excellent dish! Had it on the table in less than 30 minutes. Since I'm a garlic lover, I doubled the garlic. Next time I'm going to add fresh mushrooms when sautéing the garlic. Thanks!
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3 users found this review helpful

Easy Mushroom Rice

Reviewed: Mar. 19, 2003
Excellent recipe! It could not be easier to throw together. I used a long grain/wild rice combo and replaced the butter with reduced-fat margarine. Since I served this with chicken, I substituted chicken broth for both the onion soup and beef broth and added minced onion. This was fantastic and ready within 60 minutes! Thank you!
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14 users found this review helpful

Easy and Elegant Pork Tenderloin

Reviewed: Mar. 31, 2003
Following other reviews, I seasoned the pork with salt, pepper, ground mustard, and onion powder. To give it some extra kick, I slit the pork in half lengthwise and stuffed it with 1 finely chopped mushroom, 2 cloves thinly-sliced garlic and 1 green onion (white and green ends). I secured the pork and then packed the breading on as directed. Warning: The breading becomes deeply browned before the meat is finished cooking. Definitely use a meat thermometer to test for doneness.
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3 users found this review helpful

Marinated Flank Steak

Reviewed: Apr. 22, 2003
WOW! Because of the rave ratings, I grilled last night in 40 degree, rainy, windy weather. It was well worth it! The only change I made was I substituted balsmaic vinegar for the red wine vinegar. Thanks for sharing such an awesome recipe! This will be one of the 'regulars' on my grill this summer.
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112 users found this review helpful

Roasted Garlic Mashed Potatoes

Reviewed: Apr. 22, 2003
This was my first time making homemade mashed potatoes, and boy did they turn out great! I followed the recipe exactly. Next time, though, I'm going to use Yukon golds or red potatoes, as I'm not a big fan of russet.
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1 user found this review helpful

Fiery Pork Skewers

Reviewed: May 5, 2003
This is a summer mainstay in my house. I do marinate for 2-4 hours, though. I also add green peppers and pineapple and brush with extra marinade while on the grill. It doesn't get any easier than this!
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72 users found this review helpful

Chicken Tortilla Soup I

Reviewed: May 13, 2003
I loved this recipe! As other readers suggested, I substituted cumin (2 t.) for the oregano and chicken broth for water. I also added the juice of two limes. How flavorful and simple! Thanks.
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0 users found this review helpful

Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Jun. 10, 2003
This was fantastic when fresh. I made some slight modifications: I ran out of time, so I substituted cinnamon graham crackers for the chips, which seemed fine. I omitted the apple (again, due to time constraints). I added blue- and blackberries in place of the apple. I used wild berry jam (to die for!), and next time I will definitely omit the sugar; it's too sweet.
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2 users found this review helpful

Garlic and Onion Burgers

Reviewed: Jun. 10, 2003
I made this for a family cookout last weekend and the burgers were a hit. My sister and her fiance don't like onions, but they gobbled these down!
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6 users found this review helpful

Chicken and Red Wine Sauce

Reviewed: Jun. 12, 2003
My husband and I did not like this at all; it was too sweet. I even cut the sugar in 1/2 like other reviewers suggested. The leftovers went to our 2 dogs.
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3 users found this review helpful

Linguine with Portobello Mushrooms

Reviewed: Jun. 13, 2003
This was fantastic. As a previous reviewer suggested, I doubled the sauce ingredients (except the herbs). I doubled the garlic (I'm a garlic fan) and sauteed it in 2 teaspoons olive oil. I lightly seasoned the mushroom caps with salt/pepper before broiling. Lastly I added 1/4 freshly grated Romano cheese right before serving. Next time I'll probably use six mushroom caps.
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15 users found this review helpful

Barley and Mushrooms with Beans

Reviewed: May 6, 2004
Excellent, robust, hearty meal. Like others suggested, I used chicken broth in place of veggie broth. I used two cups of barley and had plenty of leftovers that froze very well. I also doubled the garlic (we're garlic lovers) and used vidalia onion. This is a keeper.
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1 user found this review helpful

Taco Salad I

Reviewed: Sep. 13, 2004
I made this yesterday for a baby shower, and it went very quickly! As others suggested, I reduced the water to about 1/8 of a bottle. This resulted in a thick sauce that coated the ingredients well. To save time I substituted a 16oz. bag of pre-washed iceberg lettuce. Lastly, I omitted the beans, and left the salsa and sour cream on the side for individuals to choose.
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4 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Feb. 21, 2005
This was good. I added 16 oz whole white mushrooms to the pot.
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1 user found this review helpful

Affy Tapple Salad

Reviewed: Sep. 11, 2006
Fantastic! I brought this to my niece's birthday party and it all went. I used Gala and Golden Delicious apples. I will definitely be using this one again.
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6 users found this review helpful

Stuffed Cabbage Rolls

Reviewed: Dec. 15, 2006
This is exactly how my mom used to make stuffed cabbage! I made it for my dad and sister the other night, and they both agreed. I used 1-1/2 lbs of meat, made 12 rolls and used 2 "family size" cans of tomato soup (that's the best part). I cooked it for 8 hours on low in a crock pot. Served with boiled potatoes. NOTE: You can also use a meat mixture of ground beef/pork in a 3:1 ratio.
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7 users found this review helpful

 
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