MATTSBELLY Recipe Reviews (Pg. 12) - Allrecipes.com (18394661)

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Caramelized Onion and Gorgonzola Pizza

Reviewed: Apr. 25, 2008
Followed the recipe exactly. We were not really care for this. I love blue cheese but this was overkill for us. Plus it seemed to be missing something. Maybe some sort of sauce would be better for us. Thanks anyway.
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Gourmet White Pizza

Reviewed: Apr. 25, 2008
LOVED this recipe! Used fresh pizza dough instead of a pre-baked crust. Also, omitted the chicken and used wilted fresh spinach instead. Add a small sprinkle of mozzerella about 1/4 cup. Other than that followed the rest of the recipe What a great sauce! I will make this again for sure. Thanks for the recipe.
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17 users found this review helpful

Asian Pork Tenderloin

Reviewed: Apr. 22, 2008
This was very flavorful and yummy! Did as another reviewer suggested and decreased the sesame oil to 1TBS. Also, used LEE KUM KEE Chili Garlic Sauce as I didn't have any plain on hand and it worked great. Marinated for 6-7 hours and it had plenty of flavor. Will make again. Thanks for the recipe.
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1 user found this review helpful

Roasted Beets with Feta

Reviewed: Apr. 22, 2008
As far as good beet recipes go, this is 5 stars. They were really good. I think the feta adds a great flavor. Thanks for the recipe.
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Playgroup Granola Bars

Reviewed: Apr. 14, 2008
These were good. Kind of cakey if that's the word. Instead of rasins I choppped up some craisins and they tasted good in this. Also, I halved the brown sugar b/c they were for our toddler and they were still sweet. Just a little healthier. Will make again.
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Parmesan Baked Potatoes

Reviewed: Apr. 14, 2008
Simple easy and quick. But not much flavor. Probably won't make again. If I did I might add some garlic and parsley. Thanks anyway. Always nice to try new potato recipes.
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Tomato Feta Salad

Reviewed: Apr. 14, 2008
YUMMY! So fresh and delicious! Feta is a wonderful addition to marinated tomoatoes! Can't wait to make it in the summer with garden tomatoes and basil. I might do 1/2 red wine vinegar and 1/2 balsamic next time as the balsamic was a little sweet for my tatses. Mt fiance on the other hand loved this as is. Will make again! Thanks for the great recipe.
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Greek Chicken

Reviewed: Apr. 12, 2008
This was very yummy! We cut the recipe in half as there were only 2 of us. Followed recipe to a T. Except added a a pich of salt. Only marinaded 3 hours and it was very flavorful. Grilled on a charcoal grill. Will definitely grill with this recipe again. Thanks.
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1 user found this review helpful

Greek Style Potatoes

Reviewed: Apr. 12, 2008
These were Ok for us but not great. I must say first though, I've never had a "Greek" potato. The flavor was very mild. We could barely taste the lemon or herbs. But with the mildness it was pleasant. I would definitely cut down the cooking time to about 1hr. 10 min. Otherwise ours were a mit mushy. Liked, will try again but with thise modifications. Thanks for the recipe.
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Spicy Garlic Lime Chicken

Reviewed: Apr. 9, 2008
We enjoyed this healthy chicken. Made recipe as is except omitted the paprika as I was out. The only reason I didn't give it 4 or five stars is b/c there really wasn't a sauce for me to coat the chicken in as recipe states. But still good and flavorful. Thanks for the recipe.
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New Potatoes with Caper Sauce

Reviewed: Mar. 23, 2008
We rarely rate things 5 stars but when you are ooohhing and ahhhing while eating something it deserves it. Wow! We absolutely enjoyed this. Even though we were using baby new potatoes we still cut them in half after cooking to maximaize the ingredients soaking into the potatoes. Also, we melted the butter with all the ingredients except the parm, added the potatoes to the warm butter mixture, sprinkled in the parm and then mixed it all together. Holy Moly were these good! Very fresh and rich. Also, only used 1/4 of butter due to diet restriction and they were still perfect! Thanks for the recipe! Will make again and again.
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39 users found this review helpful

Flat Iron Steaks Marinated in Red Wine

Reviewed: Mar. 21, 2008
We really loved this marinade! I used it to marinade the flat iron steak to use in the "Flat Iron Steak and Spinach Salad" from this site". Will use again especially for that recipe. We marinated it for about 5 hours and it had just the right amount of flavor, not too strong and not too mild. Thanks for the recipe!
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22 users found this review helpful

Flat Iron Steak and Spinach Salad

Reviewed: Mar. 17, 2008
This was great! After removing the peppers, onions and mushrooms from the pan there wasn't really any dressing left even though I used a slotted spoon as directed. So, I mixed the wine and a 1/4 cup dressing in a small sauce pan and simmered 'till syrupy as the recipe calls for. Next time though I will let the dressing settle first and remove most of the oil as the wine sauce was a little oily (I used Robusto Italian by Kraft). Also, I will wilt the spinach just barely before topping with everything else. The blue cheese was amazing on here and the cooked veggies were a nice change. Will make again with those 2 changes! Thanks for the recipe! Oh, and before plating I thought the wine sauce tasted a little odd but it was delicious once on the salad and mixed with everything else!
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13 users found this review helpful

Spinach Brownies

Reviewed: Mar. 13, 2008
We really enjoyed these. But next time I would use 1/2 the butter maybe even less. They were very greasy! But the flavor was good! I added a clove of galic and a little fresh parslet (trying to use it up)which was a good addition. Will make again - just less butter! Thanks for the recipe!
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1 user found this review helpful

Blue Cheese Crusted Filet Mignon with Port Wine Sauce

Reviewed: Mar. 6, 2008
The filet was absolutely wonderful with the blue cheese topping! The wine sauce was OK. A little on the strong side though. Probably won't make the sauce again. Will make the blue cheese crust for sure!
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1 user found this review helpful

Grilled Cheese of the Gods

Reviewed: Mar. 2, 2008
LOVED this! Omitted the bacon and used ham in it's place. Also, added about 1/2 a clove of garlic to the butter parm-regg mixture. Absolutely wonderful! Thanks will make this again and again!
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Byrdhouse Mushroom Barley Pilaf

Reviewed: Feb. 26, 2008
Excellent!! I don't rate many things 5 stars, but this was great! Loved the basil in this. The only change I made was to use half butter and half olive oil. Had to, my fiance is watching his weight and cholesterol. Will make again and again! Thanks so much for sharing the recipe. One last thing, my 15 month old loved it too so it's a keeper!
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Beaker's Vegetable Barley Soup

Reviewed: Feb. 24, 2008
Really good soup! I would even give it 5 stars but after it was all done, I didn't think the sugar was needed - a little too sweet. Next time and there will be a next time, I will omit the sugar. I forgot to add the zucchini but added it in the last 30 minutes and it turned out soft and perfect. The next day this soup is more like a stew and just as good or better but thicker. Our 15 month old loves it and it's easy to feed to him when it's thick. Thanks for the recipe!
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Baked Potato Skins

Reviewed: Feb. 19, 2008
I love potato skins and used to make them all the time when I had a deep fryer and didn't watch my health. I never attempted baked ones before because I didn't think they would come out very well. I was WRONG! I loved these and they are so simple to prepare! Will make again and again! Thanks so much for the recipe.
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2 users found this review helpful

Pork Tenderloin with Mustard Sauce

Reviewed: Feb. 19, 2008
The marinade for this recipe was wonderful! I used low sodium soy and added 2 cloves of garlic! Will use again! Didn't use the sauce (don't like dry mustard). Just really rating the marinade here! Thanks will use in future.
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4 users found this review helpful

Displaying results 221-240 (of 356) reviews
 
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