Martin Sparks Recipe Reviews (Pg. 1) - Allrecipes.com (11741266)

cook's profile

Martin Sparks

Reviews

Photos

Menus

 
View All Reviews Learn more

Chicken Cordon Bleu Casserole

Reviewed: Feb. 2, 2014
I don't get the canned soup part, nor the point of breading the chicken prior. It adds so much more sodium to the dish where the ham is salty enough. I flash fry the chicken and ham , pour it in casserole dish, toss it a bit with a few tablespoons of flour -- along with warmed milk it will thicken on its own when baked. I add mushrooms (pre-rendered so not to add more liquid)and top with buttered bread crumbs -- it is gorgeous, creamy, cheesy and flavorful.
Was this review helpful? [ YES ]
2 users found this review helpful

Cathy's Banana Bread

Reviewed: Nov. 9, 2013
This came out SUPREME. I rushed it, had 2 old bananas, used butter instead of margarine and also added 1/4 cup of cocoa to chocolatize it. Greased with spray oil. The sour cream really makes it. Added 10 minutes to time to firm it up. After cooling some, it dropped right out of a pyrex loaf pan. Served with brandy butter and vanilla ice cream. A keeper.
Was this review helpful? [ YES ]
0 users found this review helpful

Lentil and Sausage Soup

Reviewed: Oct. 10, 2013
First off, 2-3 hours is too long. I loosely followed this recipe and it was done in half the time while holding some of the liquid so it wasn't mush. I didn't have the Italian seasonings so I used Rosemary and Turmeric instead and it came out very good.
Was this review helpful? [ YES ]
0 users found this review helpful

High Temperature Eye-of-Round Roast

Reviewed: Sep. 11, 2013
Having ruined many roasts, I don't trust any method, but this ensures a tender roast nonetheless. There are variables to consider: e.g. is your roast still cold from a thaw? is it larger or smaller? Rack placement in oven? So far, the best rendition of this is using a probe thermometer and not letting it rise above 130-135 degrees as it will continue to cook when it is resting and usually reaches a rare-medium-rare temp. 500 is too high to start and smokes out my oven if it isn't spotlessly clean. 450-475 is a good starting temp. Also, fresh herbs and especially garlic will burn, so be careful when choosing your crusting herbs. The best coarse of action is KEEP AN "EYE" on an eye roast.
Was this review helpful? [ YES ]
2 users found this review helpful

Best No-Bake Cheesecake

Reviewed: Sep. 11, 2013
Delicious. I used 3 pkgs of cream cheese though, and added a pkg of gelatin (highly recommend this tip from another reviewer) to hold it together. It was devoured.
Was this review helpful? [ YES ]
0 users found this review helpful

Baingan Bharta (Eggplant Curry)

Reviewed: Sep. 11, 2013
At first I was concerned when this looked like a gelatinous mush of TWO roasted aubergine, -- I roasted them whole at 425 for 25 minutes, turned off heat and let them rest in hot oven for another 10-15, the meat peeled away nicely -- but after the high cooking, it reduced perfectly (my pan burned slightly but that added to the flavor). Made my own ginger garlic paste and also added just a touch of rice vinegar; and only had a small poblano pepper versus a jalapeno. Really yummy.
Was this review helpful? [ YES ]
0 users found this review helpful

Alfredo Sauce

Reviewed: Apr. 30, 2013
Make more! and never add cheese over higher than LOW heat (and never stop stirring it if you leave it on the heat) or add last completely off heat. Garlic and good cheese makes an Alfredo. Forget the shake sawdust cheese in a plastic container.
Was this review helpful? [ YES ]
1 user found this review helpful

Very Simple Spelt Bread

Reviewed: Apr. 20, 2013
Spelt bread has 8g fiber, and is loaded in Manganese and Folate, excellent for blood sugar stabilization. I did the cinnamon raisin suggestion and added some Chia seeds. Wow!
Was this review helpful? [ YES ]
3 users found this review helpful

Chewy Peanut Butter Chocolate Chip Cookies

Reviewed: Mar. 29, 2013
Great cookies! I added extra PB (about 1 cup total) and kept the flour at 2.5 cups. They DID spread and they are chewy and gorgeous. Thanks!
Was this review helpful? [ YES ]
1 user found this review helpful

Napa Cabbage Salad

Reviewed: Mar. 3, 2013
I added green and red bell pepper to this. There is no need to bake the noodles, sesame seed and almond mixture. They crisp up fine enough in a wide pan with the butter. I used rice vinegar, soy sauce, peanut oil and sugar, plus I added some powdered garlic and ginger for the dressing. It's a keeper: worked as a great side dish with baked chicken.
Was this review helpful? [ YES ]
1 user found this review helpful

Hot Shrimp Dip

Reviewed: Jan. 5, 2013
Oil is unnecessary with mayo, and if you saute the chopped shrimp first with garlic and finely diced pepper and onion, strain and cool it, you will have less water as it will evaporate as it cools. Then mix in the wet ingredients, spice and cheese, then bake. You can also top this with some bread crumb to absorb additional moisture but then it may get too dry.
Was this review helpful? [ YES ]
0 users found this review helpful

Grandma's Cracker Dressing

Reviewed: Nov. 24, 2012
My father made a rendition of this every Thanksgiving. He never kept a recipe. I have tried to duplicate it over the years much to my family's chagrin. I wet the crackers with giblet broth, or chicken stock. I have added different variables depending on my whim: sausage, nutmeats, fruit, even oysters. It is a great base for stuffing and I have never appreciated the crouton, bread cube variety since I grew up on this version using saltine crackers.
Was this review helpful? [ YES ]
1 user found this review helpful

R. B. Miller's Gyro Meat

Reviewed: Nov. 23, 2012
This is an awesome recipe. When I turned out the loaf for the second baking, I kept it inverted and it made the meat very juicy, not dry. I mean, it's not what you get from a rotisserie, but the flavor is the same. I made tzatziki on the side and added chopped tomato,red onion,lettuce and stuffed into pita. YUM!
Was this review helpful? [ YES ]
1 user found this review helpful

Apple Crisp II

Reviewed: Oct. 14, 2012
When you peel and core your apples, if you soak them in lightly lemoned water and then strain them, this is plenty to cover the water asked for in this recipe. The sugars and natural water from apples make it caramely/ wet enough. Yummy.
Was this review helpful? [ YES ]
2 users found this review helpful

Cinnamon Ice Cream

Reviewed: Oct. 14, 2012
Wonderful ice cream, perfect with apple anything.
Was this review helpful? [ YES ]
0 users found this review helpful

Enchilada Sauce

Reviewed: Oct. 6, 2012
This came out kind of bland, maybe because I used my own stock which was light so I added some salt; normally I would make this with just oil and water and all dry spices. I decided to add just a TBSP of tomato paste and it came up nicely.
Was this review helpful? [ YES ]
0 users found this review helpful

FRESH Beet Pickled eggs

Reviewed: Apr. 1, 2012
Great for Easter or anytime!
Was this review helpful? [ YES ]
0 users found this review helpful

Broccoli Sausage Breakfast Bake

Reviewed: Feb. 24, 2012
I was looking for a recipe like this as an idea but to also to incorporate the biscuit mix. Thanks!
Was this review helpful? [ YES ]
2 users found this review helpful

Cabbage and Kielbasa

Reviewed: Oct. 25, 2011
I do this similar in a dutch oven with chicken broth to sub for water. Try tossing cabbage and onion in a little flour first; layer in dutch oven with pats of butter. Soak with broth or stock. Add quartered potatoes, perhaps some sliced apple and carrots and you have a great one pot meal. I also add pepper, crushed fennel seed and maybe some dill.
Was this review helpful? [ YES ]
4 users found this review helpful

Roasted Garlic Cauliflower

Reviewed: Sep. 22, 2010
Cauliflower can put off alot of water which can drown the other flavors. I've done this similarly in a pan using olive oil, and a bit of butter. Salt the florets, toss to coat, turn down heat to medium low and cover. When tender but not mushy, Drain off excess water leaving just a little wet in pan; Add garlic (fresh or roasted), parmesan and just a sprinkling of bread crumbs, retoss and heat for just a few more minutes. Everyone loves this.
Was this review helpful? [ YES ]
3 users found this review helpful

Displaying results 1-20 (of 30) reviews
 
ADVERTISEMENT
Go Pro!

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States