Mike McCartney's

110out of110

Reviews

Black Bean and Corn Soup

Posted by Loves2Teach  

I replaced the ground beef with cubed chicken, but otherwise made as directed. I was a little worried about the amount of chili powder, but the soup turned out perfect with the listed 3 teaspoons. Thanks for a new keeper. — Mike McCartney Nov 17, 2009

Recipe #87312

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Denny's-Style French Toast

Posted by Doglover61  

Fantastic. Thanks for the keeper. — Mike McCartney Aug 8, 2009

Recipe #90674

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Kfc Coleslaw

(1 person found this helpful) Posted by Sharlene~W  

Love it! The only thing I do different is to let the cabbage mixture sit in the air for a few hours to get rid of some of the surface moisture. Other than that, I do as directed. Thanks for the keeper. — Mike McCartney Jul 27, 2009

Recipe #33489

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Chicken Noodle Soup

(1 person found this helpful) Posted by MizzNezz  

Good soup. I did decrease the poultry seasoning to 1/2 teaspoon and increased the noodle to 6 oz. A real keeper. Thanks. — Mike McCartney Mar 9, 2009

Recipe #20755

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Basic Sourdough Bread

Posted by Donna M.  

Great recipe. I have made this several times, the first time with AP flour (it was kind of OK), and the other times with actual bread flour (turned out great). The only problem I ever had was the time that I pulled my starter out of the fridge... — Mike McCartney Mar 1, 2009

Recipe #34753

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MaMa's Supper Club Tilapia Parmesan

Posted by Crabbycakes  

I have to say that this may be the best Tilapia recipe that I have had. The sauce did not overpower or mask the taste of the Tilapia, which can be a problem. I used the seasoning salt, and skipped the green onion, since I didn't have any. This is... — Mike McCartney Nov 16, 2008

Recipe #53914

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Chicken Enchiladas

(1 person found this helpful) Posted by MizzNezz  

Good stuff! I made a double batch of this tonight. Ate them for dinner, and am freezing (and vacuum sealing) the rest for OAMC reserves. I followed the recipe as closely as I could, except I didn't have the green chilies. Thanks for the keeper. — Mike McCartney Aug 22, 2008

Recipe #24041

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Linda's Marinated Shrimp

(4 people found this helpful) Posted by Linda's Busy Kitchen  

These are better than I could have possibly hoped for! I have made these several times for myself and my friends, and everyone has raved about them. I put the shrimp in quart jars, fill with the sauce, refrigerate for about a week, and present as... — Mike McCartney Aug 20, 2008

Recipe #250207

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Ham It up Crescent Rolls

Posted by Kymie  

I'll add my 5 stars to the other great ratings. I used 4 oz of canned ham instead of the slices, and chopped it in the food processor. Other than that, i did everything else the same. Thanks for a new keeper. — Mike McCartney Aug 2, 2008

Recipe #86644

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Hash Browns Sausage Casserole

(1 person found this helpful) Posted by anovamom  

Thanks for the keeper. I am going to only use 4 cups of hash browns next time though, because it was a little too much for me. Also, anyone that is looking at the amount of minced onions with suspicion, don't worry, it was great. The next time I... — Mike McCartney Aug 2, 2008

Recipe #101804

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Potato Soup Mix in a Jar

Posted by DiB's  

I also found this just a bit salty, so I will try decreasing the seasoned salt a little the next time. For this batch I just added 1/2 teaspoon of lemon juice to the water when boiling. Also, I put a single serving of the mix into a zip lock bag... — Mike McCartney Jul 26, 2008

Recipe #48090

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Picnic Bread (From South Africa)

(1 person found this helpful) Posted by Zurie  

I wish I could give it 10 stars! This is now my favorite bread. I did everything as directed except I didn't add any pepper. Like others I needed much less buttermilk than called for (I used about 3/4 cup). One word of warning, for the first set... — Mike McCartney Jul 24, 2008

Recipe #133908

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Crab Pasta Salad

(1 person found this helpful) Posted by Chef XrayCarm  

This is a great recipe. I used all the ingredients called out, except I used shredded cheese. I added more mayo to make the consistency I wanted. The eye appeal was great. Thanks for the fantastic recipe that I will make many times in the future. — Mike McCartney Jul 21, 2008

Recipe #168367

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Jo Mama's World Famous Spaghetti

(1 person found this helpful) Posted by Sharlene~W  

Best ever. Thanks. — Mike McCartney Jul 8, 2008

Recipe #22782

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Kelly's Crock Pot "smoked" Beef Roast or Brisket

(1 person found this helpful) Posted by KellyinNC  

I'm just adding my review so I can find it easily on my review page. The best roast I have ever eaten. Thanks a million times! — Mike McCartney Jul 7, 2008

Recipe #140878

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Olney Inn Imperial Crab

(1 person found this helpful) Posted by NurseJaney  

I deleted all the other Crab Imperial recipes in my cookbooks. This was head-and-shoulders above any crab imperial I have ever had. Including any restaurant. I used claw meat instead of lump, because I found it on sale. I did sprinkle the top with... — Mike McCartney Jul 6, 2008

Recipe #183102

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Basic Baked Fish -Easy Dressing

Posted by Oolala  

I liked this recipe. It did lack a little something though, but I will make this again, maybe with a few changes. Thanks. — Mike McCartney Jun 22, 2008

Recipe #124351

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Five (Or More!) Ingredient Garlic Quinoa

(1 person found this helpful) Posted by Happy Harry #2  

I made this just as described, and it was fantastic. I did use the Roasted Quinoa, and I think it made it all that much better. Thanks for my favorite quinoa recipe up to this point. — Mike McCartney Jun 22, 2008

Recipe #121064

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Cold Macaroni Tuna Salad

(3 people found this helpful) Posted by ratherbeswimmin'  

I loved it. I also added onion, celery, and vinegar. I very much liked the taste and texture. Thanks for a new keeper. — Mike McCartney Jun 7, 2008

Recipe #26085

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Spinach Balls (appetizer)

(2 people found this helpful) Posted by Bergy  

Thanks Bergy for a keeper. I made these just as the recipe says, and I thought they were great. I did find they cooled rather quickly though, so I put them in a small chaffing dish to serve. They were well liked by all. — Mike McCartney May 17, 2008

Recipe #36752

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