cookin'mama Recipe Reviews (Pg. 1) - Allrecipes.com (1014309)

Smoked Turkey Wild Rice Soup

Reviewed: Jan. 12, 2012

I skipped the half-and-half after taste testing the soup. It was a little salty for my taste due to the smoked turkey which probably would have been remedied if I had added the half-and-half. Otherwise it was very good and easy.

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Slow Cooker Sweet Chicken Chili

Reviewed: Jan. 12, 2012

Very easy and good. I do not like things too sweet so I cut the sugar in half as I generally do. It probably was not a necessary adjustment in this recipe. The Asian chili black bean sauce added a lovely complexity to the recipe.

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Ultimate Green Beans

Reviewed: Jan. 12, 2012

What doesn’t bacon make taste better? The good news is that just a small amount of bacon adds a lot of flavor without breaking the nutritional bank. I cooked the onion and bacon, omitting the red pepper flakes, ahead and then steamed the beans right before I was ready to serve them. I served them with a marinated roasted pork tenderloin, corn risotto, and Spectacular Marsala Glazed Carrots with Hazelnuts from this site. It was a perfect meal.

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Spaghetti Squash I

Reviewed: Jan. 12, 2012

What a fabulous recipe! I served it as a vegetarian main course but it would be just as wonderful as a side with grilled meats. Fresh basil is a must in this recipe but I used canned organic diced tomatoes with excellent results. For those who have not tried spaghetti squash this is a perfect recipe to get started.

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Tiramisu Layer Cake

Reviewed: Dec. 2, 2011

Not being a lover of cake in general, cakes made with box cake mixes in particular do not tend to tickle my taste buds. I made this for a dessert buffet at Thanksgiving, however, and have to say that I thoroughly enjoyed it. I used strong espresso coffee and a little extra Kahlua, and found the flavor to be just perfect. It keeps very well in the fridge so it is a home run for entertaining, being both easy and able to be made ahead.

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Amena's Triple Chocolate Chip Cookies

Reviewed: Oct. 26, 2011

This is a good recipe to use up leftover chips. I think that the recipe needs more than one cup total chips, though. I added dried cranberries and still thought that the chip to dough ratio was a bit sparse.

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Chile Verde II

Reviewed: Oct. 19, 2011

Authentic and distinctive, with one major modification, this Chile Verde recipe is a winner! Only about half of the chicken broth called for in the recipe is needed to make the Chile Verde a perfect consistency. I followed the lead of naples34102 and roasted the tomatillos, jalapenos, and poblano peppers to intensify the flavors. It was delicious served over brown rice topped with shredded Mexican cheese and sour cream; leftovers were equally as good served in whole wheat tortillas with avocado, cheese, and thinly shredded cabbage (I like the crunch and added nutrition of cabbage but shredded lettuce would have been good, too). Four stars because ingredient amounts were off by quite a bit, but five stars for flavor!

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Corn and Zucchini Melody

Reviewed: Sep. 28, 2011

Although not huge zucchini lovers we did really enjoy this recipe. I used uncured apple smoked bacon and added some grape tomatoes for color and a small clove of garlic, minced, for flavor. It took less than five minutes for my vegetables to be crisp/tender. Although I used fresh corn frozen would have worked just as well. The cheese was not necessary to make this a five star veggie combo. Served alongside a simple baked haddock topped with Boston’s Legal Seafood style oyster cracker crumbs, this was both a tasty and attractive dish.

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Ocean Packets

Reviewed: Sep. 24, 2011

Excellent! Next time I will add a little crushed garlic to the packet. This would be an excellent meal for company because you it can all be made ahead of time and then just throw them on the grill. Don't seal the packets, though, until you are ready to cook them so the clams remain alive. Discard any clams that do not open.

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Hot Bacon Dressing

Reviewed: Sep. 23, 2011

Fabulous dressing! I halved the recipe and it still made a lot of dressing. I served the dressing over fresh baby spinach, sliced mushrooms, red onion, and hard boiled egg.

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Johnny's Grub Rub

Reviewed: Sep. 23, 2011

Nicely balanced flavors make this rub a star! I am glad that I doubled the recipe so I will have it on hand; I can imagine using it on various grilled meats and vegetables. The only change I made was subbing smoked paprika for a portion of the paprika called for in the recipe. Great!

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Black Pepper Goat Curry

Reviewed: Sep. 23, 2011

We are not light weights in the spice department but even after cutting back dramatically based on other reviews, this was just too spicy for us. Unfortunately, with spices so overpowering, we could not even taste the locally raised goat I got at the farmer’s market. This is the first time in years I can remember having to trash a meal and make something else.

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Bacon Wrapped Barbeque Shrimp

Reviewed: Sep. 23, 2011

I served these as an appetizer and they were quite good! I used high quality apple smoked bacon precooked a bit in the microwave. A baking sheet lined with foil was all I needed since precooking the bacon made a rack unnecessary since there was little grease. About eight minutes was all my 21-25 count shrimp needed in the oven. Seasoning and wrapping the shrimp the night before I served them worked perfectly.

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Tomato Pie I

Reviewed: Aug. 28, 2011

What a fabulous way to showcase summer’s bounty of ripe, delicious tomatoes! Taking suggestions from other reviewers I sliced the tomatoes and then let them drain on a rack over paper towels for a bit and also brushed the crust with egg white and prebaked it for ten minutes before adding the tomatoes. They were both excellent suggestions because I had no problems with a soggy crust. I used fresh oregano instead of dried and along with the fresh basil it was perfect. I can’t wait to make this again!

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California Halibut Bake

Reviewed: Aug. 27, 2011

My husband could not stop oohing and awing about this exquisitely simple seafood dish. My lemon pepper seasoning had seen better days so I chose to use freshly ground pepper and fresh lemon zest instead. Light sour cream and mayo worked perfectly in this dish, as did freshly grated parmesan reggiano and chipotle pepper instead of cayenne. Yummy to the tenth degree!

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Refreshing Lentil Salad

Reviewed: Aug. 27, 2011

Aptly named, this colorful lentil salad is indeed refreshing and delicious. I used quartered cherry tomatoes because that is what I had available and I did not bother with the hard boiled eggs. I’m always looking for a unique and tasty side to bring to a barbeque and this fits the bill. It is also wonderful as a light lunch served on a bed of lettuce with peak season sliced tomatoes layered with fresh mozzarella on the side.

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Raspberry Almond Coffeecake

Reviewed: Aug. 20, 2011

Lovely is the best word I can think of for this coffeecake, both in appearance and in flavor. Just the perfect amount of sweetness makes it a sensational cake for breakfast or tea.

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Juicy Peach Crisp

Reviewed: Aug. 6, 2011

The filling for the peach crisp was so juicy that I added a Tablespoon of flour, but it was not enough. It was still so juicy that the topping wasn't as crisp as I would have liked because of all the juice bubbling up. Along with the flour I used half vanilla bean paste and half almond extract and a splash of lemon in the filling; it was purely delicious with the natural goodness of the peaches shining through. I am glad that I resisted the urge to add cinnamon. I subbed oats for some of the flour in the topping and added some extra Penzey’s cinnamon. I think that I would have enjoyed this more with a thicker layer of topping so I will increase the amount next time. Peach season is worth the wait when you can showcase one of nature’s most delicious fruits in this crisp.

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Barbequed Ribs

Reviewed: Aug. 6, 2011

Cooking the ribs the day before with just a brief stint on the grill before serving makes these ribs the perfect recipe for summertime entertaining! I made the rub as directed with the exception of using half smoked and half sweet paprika. The cumin flavor was a little too prevalent for my taste, and next time I will cut back a bit. Even the person at our barbeque who proclaimed himself “not a lover of ribs” went back for seconds. 5 star plus recipe for flavor and convenience!

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Pad Kee Mao

Reviewed: Jul. 10, 2011

I made my way to the Asian market for thick soy sauce and it was a worthwhile trip. Prepared as directed this recipe was excellent. I was concerned about a lack of moisture and was plotting what I would add to fix it, but no fix was needed. Excellent!

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