maggieroze Recipe Reviews (Pg. 1) - Allrecipes.com (187983928)

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Baked Mac and Cheese with Sour Cream and Cottage Cheese

Reviewed: Jun. 20, 2014
Usually I make mac & cheese using a roux and then adding the cheese to that before mixing in with the macaroni. This recipe caught my eye because it is different and easier in that it isn't necessary to cook the sauce. Also, I had a container of sour cream that needed to be used. So, it was the perfect recipe. We loved this -- I have to say that I was very pleasantly surprised the way it turned out as I was sceptical of no roux/cheese sauce. I followed the recipe for the most part, although I sautéed diced onion and a red bell pepper, also diced, to add to the mixture. I had some tomatoes that needed to be used so I chopped those roughly and included them (peeled them first). I did not have cottage cheese so I used plain yoghurt as another person did. We loved the flavour of the sour cream and yoghurt. It gave it a very subtle tang, not overpowering, but just so that you were like, mmmm, what is this I'm tasting? Very, very good. I used about the amount of cheese called for, maybe a little more. I did sprinkle some on top as called for in the recipe. I also sprinkled paprika all over the top. Not only did the dish taste really good, it looked terrific when I took it out of the oven. Because I made it ahead and had it in the refrigerator, before I put it in the oven, I put about a half a cup or more of milk in. I just poured some slowly over the top of the casserole. It worked perfectly and the macaroni and cheese was moist, not dry at all. Recommend this.
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Tomato-Cream Sauce for Pasta

Reviewed: May 22, 2014
This is a winner. Such an easy and rich sauce to make. I loved the addition of cream; in my opinion it really takes it up a notch in flavour -- but I could imagine making it without the cream to save calories and fat. It would still taste good. I added mini-fillets of chicken breast, sugar snap peas and mushrooms. I used a roux of about 2T butter/2T flour so that it would be thick. Shrimp would be good too. We used linguine pasta. It's an easy recipe that tastes as though you worked for hours. It also is easy to adapt to your family's tastes. We will make it again and again.
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Simple Beef Pot Roast

Reviewed: May 10, 2014
I followed this recipe exactly, except I increased the quantity of vegetables, would say I tripled it. It is so good! I made plain mashed potatoes though. We loved it as a roast. The next day, I added some gravy to the leftover vegetables, diced up the leftover beef and made a pie, like a shepherd's pie (though beef), using the leftover mashed potatoes on top. I added some parmesan cheese into the mashed potatoes and then sprinkled some on top when it was nearly done. And.... I did not have to use all of the meat/vegetable/gravy mixture so I saved it and with the help of canned chopped tomatoes and beef consommé (and some additional potatoes and onions) made delicious soup. Three meals out of Chef John's fantastic simple beef pot roast recipe. Note, I did have about a 4.5 pound beef roast. Every permutation of it was a winner!
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Baked Honey Mustard Chicken

Reviewed: Feb. 9, 2014
Tried this tonight and was very well pleased with the result. The sauce was easy to put together. I used mostly prepared mustard but at suggestion of other reviewers, added some Dijon mustard as well. I used boneless, skinless chicken thighs which I marinated for a couple of hours in the sauce. When I turned the chicken over after baking about 20-25 minutes (adjusted time down because of using smaller pieces), I found that there was a lot of juice, with the chicken bubbling happily away in it. I turned the chicken over and poured off most of that sauce. I did think about whether to do that but the end result was perfect so I think I made the right decision. I then spread the other half of the honey mustard sauce over the chicken and put it back in the oven for about 15-20 minutes. It was perfect when I took it out - coated nicely with thickened sauce and browned. The chicken was moist and flavorful. I had made extra sauce because of marinating it so I boiled what I used for the marinade, a rolling boil, to make it safe to use on the chicken while baking and to eat with the chicken. The dish tasted as though I really fussed, but it was very simple to make - and with ingredients that I had on hand. Thank you for sharing this recipe. I will make it again.
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D' Best Chicken N' Dumplings

Reviewed: Jan. 30, 2014
Wonderful recipe, thank you for sharing it! I love the chicken and dumplings my family in Arkansas made and have been so hungry for it. This dish turned out perfect for me. I had homemade chicken stock in the freezer already, and used chicken meat from a rotisserie chicken. I halved the dumpling recipe. I followed the directions and refrigerated the dough for 2 hours. I used butter as the fat for the dough. I followed someone else's suggestion and used 1/4 tsp each of baking soda and salt (essentially doubling what was called for). When I added the dumplings to the broth I didn't dust them off so much so that there was extra sprinkles of flour in with the broth. It all thickened beautifully. It was like a thick chicken-y stew. I added a few carrots, half an onion and a couple stalks of chopped celery. I highly recommend this recipe. If you love good old-time Southern chicken and dumplings, you will love this dish.
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Quick and Easy Refried Beans

Reviewed: Jan. 24, 2014
Wow - this was easy and delicious too, I might add. I am out of canned refried beans and wanted some for a recipe that I'm going to make in a day or so. But I did have a package of dry pinto beans so I decided to make my own refried beans. I used this recipe as a base, since I started with dry beans and as I had some lard, I wanted to try it the "authentic" way, so used lard to fry them. What I basically used this recipe for was the spices (including a bit of lime juice) and the proportions. These refried beans are delicious -- and my 1 pound bag of dried pinto beans made the generous equivalent of 3 cans of refried beans and tasted very good. And the price is so much less. Granted, it may not always be possible to take the time to cook dried beans first, but I expect using canned pinto beans (or black beans, kidney beans or whatever beans you prefer) to make these will still save a lot of money and yield enough to freeze for another time. Thank you for sharing your recipe.
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Cream of Mushroom Soup I

Reviewed: Jan. 22, 2014
This soup is incredibly easy to make. I doubled it but followed the recipe closely except that I did not have sherry so had to leave it out. Oh - I used double cream. I added a total of 1c cream even though I doubked the recipe. It was plenty for our tastes. In fact, I added almost another cup of chicken broth, both to thin the soup some and to dilute the creaminess. It was perfect for us then. Once you make the roux and add the mushrooms/onions back into the pot, you can use your own judgment about how much and what proportion of broth and cream (or combination of milk and cream) to use for your family's tastes. I also did not puree the mushrooms/onions at all. Try it. Regarding the chicken broth, I had recently cooked a whole chicken so had the stock from that to use. I had frozen some of it in silicone cupcake pans, about 1/3 cup in each. Very convenient.) As i said, very easy and very delicious. Thank you for sharing the recipe
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Fabulous Wet Burritos

Reviewed: Jan. 2, 2014
My first burritos and they tasted fabulous. Very pleased with the result. Did not use tomato sauce. I cut down quantity of green chiles because I was leery of it being too hot for me. My sweetheart loves the heat but I am more of a wimp. I changed the way I put them together as some reviewers had done. Put a little bit of cheese in with the meat mixture when putting together the burritos. Put them in a baking dish, liberally spooned sauce over all, sprinkled cheese on top, and heated through in 350° oven for about 20 minutes. Served the shredded lettuce, chopped fresh tomato, sliced black olives, and sour cream separately at the table. Oh - and extra hot jalapenos for my heat lover. They were, as I said, delicious - and easy to make too. Will definitely fix again. Thank you for sharing your recipe.
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DSF's Honey Roasted Carrots And Parsnips

Reviewed: Dec. 27, 2013
We tried this recipe today and it is simple to make and delicious to eat. I did slice the carrots and parsnips in half long-ways and then cut them in half so my pieces were smaller. I found they needed to cook longer, not sure why but it didn't matter. You could cut the baking time by steaming them a bit before baking if you wanted to be more precise about cooking time. I did stir them around a couple of times while they were baking. The end result was really delicious. We ate them along with old fashioned potato cakes (also from this site) -- my husband ate the meat we had too, but I made my meal out of these and the potato cakes. Delicious. Thank you for sharing your recipe. Beats pickles and ice cream hands down! :)
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Photo by maggieroze

Old fashioned potato cakes

Reviewed: Dec. 27, 2013
We just finished eating and we are here to tell you that these taste fantastic. I followed the recipe exactly, although I also added chopped red Romano pepper. (Think red bell pepper.) I doubled the recipe and made larger cakes. Because of that I cooked them on medium+ (gas stove) for 10 minutes first side, reduced the heat a tiny bit and cooked for about 8 minutes on second side. I just let them cook; fought the urge to fiddle with them until toward end of cooking time when I lifted up gently to make sure they weren't overdone. By then, they had cooked enough to hold their shape beautifully. They were perfect - crispy on the outside, soft and flavorful on the inside. Yummy. We will be having these often. They are very easy to prepare, although you need to use leftover potatoes (i.e., chilled). And I have to say that in my opinion, these potato cakes deserve to be made from homemade mashed potatoes, not instant. Thank you, DaMonkey. These are DaBomb. ??
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Jenn's Out Of This World Spaghetti and Meatballs

Reviewed: Oct. 30, 2013
Have to give these meatballs 5 stars even though I did not use the sauce recipe simply because I like the one I usually make. After tasting the meatballs, I may try the sauce next time too as I'm sure it's delicious. I had about 1-1/2 pounds of ground beef so upped the bread crumbs and the cheese. To be honest, I think I overdid it, at least the bread crumbs. I used about a cup even though half again as much would have been 3/4 cup. Next time I will definitely start with 1/2 cup, even for 1-1/2 pound ground beef. I grated parmesan cheese using the fine grater side and probably put about 3/4 cup of that in. The flavour was good on that. I tasted a meatball last night (when I made it) and was actually a tiny bit disappointed because to me it seemed squishy somehow -- a definite bread crumb problem. The flavour was great though so I just thought, next time I'll cut back. Well today we had meatball sandwiches (on a nice crusty baguette) and -- well, the meatballs tasted out of this world!! I guess resting in the sauce made a big difference. I will still cut back on the bread crumbs (sort of a "when in doubt, follow the directions" type moment LOL), but that was my goof, not the recipe. You can't beat the flavour and the ease of preparation. I did pan fry them a bit before putting in the sauce but baking would be good too. Takes a nice spaghetti dinner to a whole new level. Thank you for sharing.
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Delicious Ham and Potato Soup

Reviewed: Oct. 30, 2013
Delicious potato and ham soup! I'm so glad I tried it. While it is rich, I think using the chicken broth in the soup gives it the perfect balance. I also did not peel the potatoes. Because I had other vegetables to use, I increased the types of vegetables -- adding carrots, mushrooms, half a green pepper, and half a red pepper, omitting celery (simply because I didn't have it). I doubled the roux/milk and it was perfect. I had a large pot of terrific soup. That was yesterday and it now is nearly gone. I'll definitely make this again and again. I know there are a lot of really good potato soups, but this one is so easy to make. Thank you for sharing your recipe!
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Curried Coconut Chicken

Reviewed: Oct. 14, 2013
I made this for dinner tonight and we both loved it. I followed the suggestion of "cooking" the curry powder with the onion, etc. for several minutes. Instead of chicken breasts, I used 2 pounds of chicken legs. I did not take the meat off the bone, just cooked them in the sauce (after first partially cooking/browning them). Worked perfectly and is less expensive. I used a mild curry powder and I think I may try either a paste next time or at least a medium curry powder. My DH says he doesn't think that's necessary; he thought it was absolutely delicious as is. I agree about delicious.... but still will probably try a medium curry powder. :) In addition to the onion (I used a whole one) and garlic (I used 3 large cloves), I added a green pepper and also, following others' suggestions, 3 medium potatoes cubed. I did not have tomato sauce so added about another half a can of chopped tomatoes. I also put sliced fresh mushrooms in. (The extras were things that needed to be used -- I think it lends itself to that, within reason of course.) I let it simmer, cover off, for about 40 minutes. It was plenty thick, possibly because of the added potatoes. This is not difficult to make and looks as good as it tastes. Will definitely make this again. Thank you for sharing your recipe.
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Mama's Asian Chicken and Rice

Reviewed: Oct. 8, 2013
I thought when I read this recipe that we would love it. I made it today and, yes, yes yes, I was right: we love it! I followed the recipe exactly for the sauce, except I made triple. Did that because I had nearly double the amount of chicken. We found the flavor perfect! Lots of garlic, but don't be afraid, it tasted so good. I didn't have orange peel so omitted that. Omitted the Chinese 5 spice powder too. I added pineapple chunks because I like them in such recipes, but didn't add the juice as I wanted to follow the sauce recipe as written (apart from those items I didn't have). I did add more vegetables -- yellow and green peppers, onions, and carrots in addition to the green beans. Instead of crushed red pepper, I chopped a mild pepper and put it in. It was a bit zippy for me but my other half said it was the perfect hint of kick for him. Definitely a 5+ star recipe for us and we will be having it again and again. Easy to make, too. Thank you for sharing it.
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Tangy Slow Cooker Pork Roast

Reviewed: Oct. 5, 2013
This pork roast recipe was very simple to put together. I stuck very closely to the recipe and we thought it made a delicious meal. I used fresh garlic and apple balsamic vinegar instead of wine vinegar. I substituted honey for the sugar as I had some I wanted to finish. I also had about a half a (smallish) jar of applesauce to finish so I added that to the crockpot too. I doubled the sauce because of the size pork roast I used. At the end, I added corn starch mixed with water to the juices left; transferred them to a saucepan and let it reduce until it was a nice consistency. That was really the crowning touch to the roast pork. Delicious. I cooked it on high for close to 5 hours. It was fall-apart tender. Thank you for sharing this fantastic recipe.
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Absolutely Best Brownies

Reviewed: Oct. 4, 2013
There are two other recipes on AR for these exact same brownies! How funny is that? Proof they're truly the best brownies no matter what they are called -- everyone everywhere is submitting the recipe and getting 5 stars all over the place. You won't be disappointed in this recipe! Thanks for submitting. The other two recipes are called Mmm-Mmm Better Brownies and Best Brownies. For the Absolutely Best Brownies, it is the same recipe if you use regular flour rather than self-rising (as submitter suggests if you want less cake-like brownies) which I did. No matter which of these three recipes you follow, it is so easy to make them and they are simply scrumptious. I did not use a mixer, I simply stirred the ingredients. I did not add nuts. I baked them in an 8x8 pan and cut them into small squares. I wouldn't change anything. The Best Brownies Recipe includes a recipe for frosting. I did not make frosting -- I will another time, but honestly the recipe does not need it in order to be divine.
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Best Brownies

Reviewed: Oct. 4, 2013
There are two other recipes on AR for these exact same brownies! How funny is that? Proof they're truly the best brownies no matter what they are called -- everyone everywhere is submitting the recipe and getting 5 stars all over the place. You won't be disappointed in this recipe! Thanks for submitting. The other two recipes are called Mmm-Mmm Better Brownies and Absolutely Best Brownies (both from this site). For the Absolutely Best Brownies, it is the same recipe if you use regular flour rather than self-rising (as submitter suggests if you want less cake-like brownies). No matter which recipe you follow, it is so easy to make them and they are simply scrumptious. I did not use a mixer, I simply stirred the ingredients. I did not add nuts. I baked them in an 8x8 pan and cut them into small squares. I wouldn't change anything. I did not use frosting -- I will another time, but honestly the recipe does not need it in order to be divine.
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Mmm-Mmm Better Brownies

Reviewed: Oct. 4, 2013
Made these the other day and YES, these are mmm-mmm better (BEST) brownies! It was so easy to make them and they are simply scrumptious. I did not use a mixer, I simply stirred the ingredients. I used melted butter rather than vegetable oil and did not add nuts. I made them in an 8x8 pan and cut them into small squares. I wouldn't change anything. Interestingly, this recipe is the same as Absolutely Best Brownies (from this site) if you use regular flour rather than self-rising (as submitter suggests if you want less cake-like brownies). Then today I saw a recipe called Best Brownies (again, AR), also identical recipe. That one includes directions for frosting. I might use frosting but honestly does not need it. Proof they're truly the best brownies -- everyone everywhere is submitting the recipe and getting 5 stars all over the place. You won't be disappointed in this recipe! Thanks for submitting.
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Chicken Parmesan

Reviewed: Sep. 22, 2013
This recipe is fantastic! Although there are a few steps to take in terms of breading and then sautéing the chicken breasts, it was not difficult. I had about one more chicken breast than called for but I still used about 1-1/2 cups of bread crumbs. I did not have Panko so just used store brand and they worked perfectly. Next time I will use the panko bread crumbs just to gauge the difference. I used about 1-1/2 cups of bread crumbs and just slightly more parmesan than the 1/2 cups (but not much more - I just had a bit extra from grating it). I had read (may have been from another chicken parmesan recipe or here -- I can't remember right now) a tip about flouring the pounded fillets then refrigerating for about 1/2 hour before coating in egg (I used two) and then bread crumbs, so I did that. I did not leave the breadcrumbed chicken for the 15 minutes called for -- I somehow skipped over that instruction -- but the chicken browned beautifully anyway so I will leave that out in future too. I put approximately 1/3 cup spaghetti sauce on each piece of chicken, then fresh mozzarella, and then a generous sprinkling of parmesan (freshly grated). I did not put provolone but the end results were just fantastic. After dinner I realized I'd forgotten the fresh basil too -- but although I'll add it next time, we sure didn't miss it this time. I was so proud of how well the dish turned out and how delicious it was -- thank you, Chef John, for a wonderful recipe.
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Creamy Au Gratin Potatoes

Reviewed: Sep. 22, 2013
This recipe was easy to make and absolutely delicious. The only thing I changed was to dice the onions as suggested by several reviewers. I did add a bit more cheese. I used mature cheddar. I had a few extra potatoes so I went ahead and used them too. Essentially, I made a double batch. Cooked one one night; the other, the next (that's how much we loved them!). With the second one, I forgot to cover them so ended up just putting some foil over when the top was browned to our liking. Both versions were delicious though. I will definitely make these again. This cheese sauce will make excellent macaroni and cheese too. Thank you for sharing this recipe.
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