Mary C. Recipe Reviews (Pg. 1) - Allrecipes.com (13778003)

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Mary C.

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Carol's Chicken Salad

Reviewed: May 14, 2010
I made some changes but used this recipe for the basic recipe. I used less mayonnaise and added some sour cream; I did not use salt at all and did not miss it; used both white and dark meat; did not have water chestnuts so cut finely 1/2 Granny Smith apple; used seedless red grapes, that is what I had. Left out the swiss chunks but next time will add as after eating can see how it would blend nicely. The dressing was just right I think the poultry seasoning was the trick here. Thank you Sharon. This is a keeper.
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Spinach Cheese Tortellini

Reviewed: Feb. 19, 2010
Thank you Jamie, this is a satisfying creamy pasta recipe that is very easy to prepare. I made a few minor changes such as useing fresh spinach, did not use any salt, but did add a teaspoon of grated garlic, a pinch of red pepper flakes to the mushrooms (fresh and i would not omit). I followed the recipe as submitted except for those few changes. We had this with a big veggie salad and Italian bread. I will make this recipe again. I am glad it did not have the Nutritional Information, as I am pretty sure it was not in the limits of our diet requirements.
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Yummy Lemon Salmon Burgers

Reviewed: Aug. 31, 2009
This is a pleasant change from a regular burger. The recipe was easy to prepare, I did dust the patties with flour after shapeing and let sit in the refrigerator for about an hour before pan frying. This is the first salmon pattie that has not fallen apart on me. It was very tasty and the sauce was a nice addition to the burger. I served the Salmon Burger with Lettuce and Tomatoes,and sides of French Fries and Cole Slaw. This made a very nice light meal and we will be making this again and again. The recipe only made five medium patties for me.
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Grandma's Chicken Chardon

Reviewed: Aug. 31, 2009
This recipe gets "the Best!", 5 stars from me because it takes care of all my needs. First, the Nutrition Information is just perfect for our diet needs, second; it is delicious, third; easy to prepare and I followed the recipe as written, except for adding 1 additional egg. Thanks MADDIEGAIL for sharing, this goes with 'the keepers'.
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Cranberry Sauce Chicken II

Reviewed: Jul. 13, 2009
A keeper this will be as my dh just could not stop raving all during dinner as to how tasty this dish was. He thought the complete menu of Cranberry Sauce Chicken II, mashed potatoes from scratch, fresh corn on the cob, fresh made cranberry sauce from All Recipes, cole slaw, iced tea was great. But the star was the Cranberry Sauce Chicken II. We all enjoyed the surprise of a new chicken dish. I did not change a thing in this recipe. I used boneless, skinless chicken thighs that were in the freezer from my supermarket when on sale. This is my first attempt at boneless, skinless chicken thighs. They were moist, fork tender and of course the flavor of the sauce was so yummy. The ingredients were strange, as others have commented, but the end results are well worth a recipe that I would recommend you try. Not only easy to prepare, but not a lot of attending to while baking. (Only to remove the foil the last part of baking and I do recommend this step.) I did use a thermometer for testing the internal temp to make sure they were done, as the sauce did make it difficult to check the juices running clear. Oh yes, I did use the whole cranberry sauce. Thank you Honda for sharring this recipe.
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Special Irish Beef Stew

Reviewed: Mar. 19, 2009
Kim, I'm sure this recipe as written deserves 5 stars, but since I changed and omited some of the ingredients, I gave it 4. First, I agree with other reviewers who say they think 'Irish Stew' is always made with lamb, so I used 1 lb lamb being as I was preparing to serve 4. I did not use any beer as I did not have any, but did increase the beef broth and when it was done, it did not need cornstarch. Also, I think the broth, even though low sodium, had just the right flavor so that additional salt was not needed or used. I have always made 'Beef Stew' but without any type of tomato added for that flavor. I do intend to try your recipe with the beef just as written, as using it as a base for the Lamb Stew was so delicious we know it will be worth the try and by the way, this is very easy to prepare, which I appreciate.
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Pleasant Pork Chops

Reviewed: Mar. 2, 2009
My husband thinks the only way to prepare pork chops is to fry. I showed him this recipe and ask him if I made it would he eat it and he finally said yes, but I could tell he thought it would not be good. I made Pleasant Port Chops tonight and after he had several bites, he said several times during the meal, "everything is so good". I did not add wine but I did take someone's advice and crushed some Rosemary into the onion/garlic mixture. Next time, and I think I can safely say there will be a next time, I will not chop but slice the onions. I think the presentation will be better and you will not have some overly browned bits of onion that can be so bitter. Otherwise, I would not change this recipe. It is quick, very yummy. I used bone in Loin chops about 1 inch thick and they were so tender after 1 hour of simmering. For the person who thought it salty, check your broth and other ingredients before adding salt yourself. The Nutritional numbers are very good. Thanks for sharing this recipe.
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Crunchy Turkey Salad

Reviewed: Jan. 9, 2009
Four Stars because I did not follow the recipe. I used leftover chicken, both white and dark meat. I did follow the dressing using others suggestions to make twice the amount and I found I did need it. I try to find low-sodium recipes. I did not add the salt and did not miss it. The recipe called for several leftovers (besides the chicken) I needed to find use for left in the frig such as the apple, celery, parsley. I even had some nuts in a bowl left from the holidays and cracked the walnuts which were so fresh and crunchy. Two items I forgot to add were dried cranberries and I think a little hot sauce like Tobasco would have given it that extra tweek. The cranberries would not only add to the taste, but the presentation for color. Not only did the recipe taste yummy but we had the added bit of not wasting food. I had this recipe re-calculated to yield two servings. The original recipe yielded six servings and called for 1 cup cooked, cubed turkey meat. The re-calculated recipe called for one-third cup. This seemed very skimpy to me and for the 2 servings I used one cup chicken, cubed. We found this recipe to be very yummy and will go into my recipe box for 'a keeper'. Thank-you Chris, I think this will get much use in warm weather as a luncheon dish. QUESTION: Am I the only person that thinks when you alter a recipe to either add or scale-down on the amount it will serve that it also alters the taste of the original recipe?
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Grandma's Lemon Meringue Pie

Reviewed: Oct. 12, 2008
My husband and I have been hungry for a good Lemon Meringue Pie for some time but I kept putting off baking it because of failed attempts in the past. When I saw this recipe it sounded like the way my Mother and my Grandmother made theirs. With Autumn and Winter around the corner and heartier pies being thought of I decided today is the day to try this recipe and I am so glad I did. My lemons were small and I needed 5 of them to get the juice for 1/2 cup but other than that the recipe was easy to follow and put togeather. I did follow suggestions from reviews such as making the meringue first so that it would be ready to put on the curd as soon as it was in the pie shell. The pie was delicious. The curt had just the right tartness for a citrus pie. I did add 1/4 teaspoon cream of tarter to the egg whites along with 1 teaspoon of vanilla. This might have been a mistake. The egg whites were very stiff, but after being in the oven 20 minutes I removed it as it was a beautiful brown. I followed other suggestions and left it out for 1 hour and then put the pie in the refrigerator where it stayed for five hours and we could not wait the suggested six hours. The meringue did not pull away from the shell but did sink somewhat and was weepy. It certainly did not ruin the taste of the pie but I am wondering why this happened. Thank You for sharing your Grandma's Lemon Meringue Pie Recipe. I will keep this recipe and it will be used without fear of failure many times.
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Fresh Broccoli Salad

Reviewed: Aug. 28, 2008
Thank you Nora, I was thrilled to find this recipe that I had made many times about 7 years ago. Somehow, I lost it and have seen several similar, but this is the one I had. I made it just as printed and such old memories landed on my taste buds. I am sure at our next family gathering, by family will be so happy to see this salad back on the table. I will say, after reading some of the reviews that for Christmas I will use dried red cranberries in place of the raisins, and maybe pine nuts for the almonds. How festive that sounds with the little green broccoli trees. This time my recipe will be safely guarded in my All Recipes Box.
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Italian Wedding Soup I

Reviewed: Aug. 28, 2008
I am giving this 5 stars for 1(taste, 2(low sodium, 3(few ingredients, 4(ease in preparation and 5( BECAUSE WE LOVED IT!!! Made it on a chilly, rainy day and it was so comforting. Will make it again and again. (And we are not Italians, but what's not to love about Italian cuisine?)
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Sweet Grilled Corn

Reviewed: Aug. 4, 2008
As for taste, I give this one star, but because I made some changes and a big mistake which I believe was the cause of the "failure" I will give it four.The changes I made were: to reduce the yield for two. (I often find doing this makes a difference in the outcome.) And because I did not have macadamia nut oil, I used O.O., another change was using poultry seasoning in place of rubbed sage; and no salt because of a restricted "no salt" diet my husband has. I thought with all the herbs and seasonings, this would not be missed. I followed the directions for preparing until the step of punching holes in the foil. I forgot to do this! When we opened the foil to check the corn, all the herb mixture had caked and mostly burned. We ate the corn as it was not burned but it did not have taste, which I take the blame for. If you make this recipe, DO NOT FORGET TO DO THIS IMPORTANT STEP! I will try this once more, as it should have been very good I think.
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