Mommy3xyz Recipe Reviews (Pg. 1) - Allrecipes.com (18069531)

Vanilla Crepes

Reviewed: Feb. 10, 2012

Fabulous. I prepared exactly as written except- my vanilla is extra strength pure so I only added 1 TB. After making the first one I added a shot more milk...and again after the second and then the batter was 100% perfection. I whipped by hand with my wire whip and I did not sift- maybe that is why I needed a bit more milk, but I had no problem with lumps. I used my 10 in. nonstick egg pan which did not need additional oil. I cooked them on med low (gas stove) and got just a tiny touch of golden to them- so pretty, almost like having a lacey print on them when I flipped them over. I got about 20 crepes from this recipe - from the 10 in. skillet and liking them very thin. I will add this recipe to my "forever" keepers.

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Beer Batter Fish Made Great

Reviewed: Sep. 9, 2011

My boys brought back bass while camping and I had the ingredients for this on hand. Awesome batter. I will use it again and again.

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1 user found this review helpful

Summer Strawberry Jam

Reviewed: Jun. 2, 2011

Good consistency. Make sure and reach the hard boil. It's perfectly okay to mash berries all at once. This was sweet enough because our berries were sweet. If not, I would have needed another 1/3 cup of sugar. If you do this, premix the 1/3 cup with the pectin, adding before the first boil. It's very important to follow directions closely for jam to set properly, so don't deviate if it is your first time to make it.

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11 users found this review helpful

Tex-Mex Beef and Cheese Enchiladas

Reviewed: Jun. 1, 2011

This almost inside out recipe caught my eye. I'm glad I tried it, but equally glad that I read reviews first. I had to really modify based on other reviewers stating..."lack of salt and bland". I highly suggest using chicken stock instead of water to fix this. That alone would probably make it acceptable, but I did much more. I keep homemade " mini cubes" of pureed, canned chipotle peppers in adobo sauce in my freezer since they are very spicy and I don't want to waste a can when I need to add a little punch to something. I tossed one into the sauce. I reduced sauce. I did this by eyeing measurements- approx. 2 1/2 cups stock and about 3/4 can tomato sauce. No sugar. Less Cumin. 2 TB flour added to browned meat thickened the sauce just right. Added fresh minced garlic & cilantro, and minced white onion to meat before browning. Tossed in a pinch of kosher salt. Used a mix of American and Colby Jack Cheese. Pretty much followed the remaining general preparation of this recipe as written and topped with green onion. It made a great meal and I'll make it again with these same changes.

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BLT Dip

Reviewed: May 15, 2011

I tried this to compare to another. This had such great reviews. I still prefer the version from a well known cooking utensil home show. I prefer cream cheese, garlic and cheese in it in addition to these ingredients. I also thought the pound of bacon was more than needed. Would imagine that it makes a great turkey and avocado wrap spread!

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Spicy Honey Mustard Pork Roast

Reviewed: May 15, 2011

This was delicious on oven roasted pork tenderloin. I added both tablespoons black pepper with a little reluctance and 2 cloves crushed garlic. Glad I didn't skimp on the pepper. Thanks for sharing.

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Peanut Noodles

Reviewed: May 15, 2011

These were peanut "butter" noodles. Too much peanut butter and all together too much sauce for 8 ozs of noodles. They were so heavy. I really had to improvise to pull this one off. To do so, I boiled a 2nd batch of noodles (another 8 ozs) in chicken stock and I added garlic, soy sauce and sherry to the water. I squeezed part of a lime when I tossed in the additional noodles and spooned some of the seasoned boiling water in. I also used the whole green onion....would never discard the tops. Upon looking at other recipes before rating this on other cooking webs, I noticed soy and peanut butter tend to be equal measurements. I'd agree or even go heavier on soy. On the positive....it was an okay base recipe, but plan on improvising.

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Creamy Chicken Lasagna

Reviewed: Apr. 15, 2011

This was outstanding. I could not make lasagne without garlic and parmesean cheese though, so I added garlic to the water for poaching the chicken and garlic to the cream cheese mixture as well as parmesean in the mixture and on top. The texture of the cream cheese is what made this dish so special. I will be using cream cheese more in italian cooking in the future because of this recipe. Much less expensive than mascarpone.

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4 users found this review helpful

Hot Fudge Sauce II

Reviewed: Feb. 14, 2011

Very worthy of 5 stars. However, it's over the top decadent with 5 ounces unsweetened chocolate bar cubes. Velvety smooth and rich. 2% evaporated milk works well too.

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2 users found this review helpful

Rosemary Ranch Chicken Kabobs

Reviewed: Jan. 25, 2011

Oh wow! What a hit. This marinade is delicious. I made the marinade last night. I clipped 3, 4" sprigs of rosemary and soaked them in the marinade overnight since I don't like pieces of rosemary. I took advantage of "more pepper to taste" and added a fresh clove minced garlic. I marinated the chicken for about 3 hours before grilling. I will definately make these again and again.

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Roasted Red Pepper Cream Sauce

Reviewed: Jan. 24, 2011

This was pretty okay 3 1/2 stars and a bit difficult to critique since I can't help but compare it to a raw foods red pepper pasta sauce I recently made that was totally wild in your mouth good. That being said it was on the bland side. I would add fresh garlic, sun dried tomatoes and cayenne should I opt to try it again. This might be a good sauce to use in a layered dish with another spicier sauce. The author was correct in suggesting tortellini for the pasta. I chose cheese ravioli.

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Chocolate Fudge Cupcakes with Peanut Butter Frosting

Reviewed: Jan. 24, 2011

5 stars for these mega addicting, party in your mouth goodness! These are fabulous with so little effort. It's not your fluffy cupcake....it's in between cupcake and brownie...no doubt you'll get requests for this recipe. I didn't change anything.

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3 users found this review helpful

Cut-Out Cookies

Reviewed: Dec. 19, 2010

My 13 year old daughter made these while my husband and I were at a Christmas party. They were awesome! I was very impressed. She did not read the reviews first, so when I read them I was surprised at the negative remarks. I asked her about the dough being crumbly and she said she just had to press it together with her hands to form a ball before she rolled it out. She used pre made frosting to decorate so this rating is for the cookie only.

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3 users found this review helpful

Unbelievable Chicken

Reviewed: Dec. 6, 2010

Really tasty. For me, the cider vinegar was almost a bit too strong for chicken. Seemed more like what I would expect on pork tenderloin. Yet the family all said good and great. It was a unique flavor and one I want to work with to make it just right for us. I will try this on pork tenderloin and increase mustard...maybe add Rosemary.

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Beet Soup

Reviewed: Sep. 29, 2010

Yes, a very tasty recipe. I used quite a bit of pepper to zip it up as well and added fat free half and half to the batch instead of "swirling with cream". Those who find it grainy might not be cooking the beets enough. Cooking time will depend on the size of your chopped beets. I found it to be a smooth soup...not as smooth as "cream of something", but also much more nutritious.

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Maryland Crab Cakes II

Reviewed: Aug. 21, 2010

This is very good recipe. I loved broiling over pan frying and the fact that it does not have Old Bay. My favorite crab cakes include scallions and lemon but these were great.

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4 users found this review helpful

Dump Cake IV

Reviewed: Aug. 21, 2010

Just the recipe I was looking for. I had this in a 9X13 at hubby's work get-together. I didn't know who brought it. This was it. So sweet. Delicious.

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Mexican Style Shredded Pork

Reviewed: Aug. 12, 2010

Well shucks, I was let down by this one. The reviews are so positive that I was sure I had a winner for busy day easy pork tacos. It was easy and it smelled wonderful but the flavor was not quite like I expected. It seemed like a confused chili verde sauce to me. The pork was also mushier than I cared for. I will go back to beef in the crock pot for shredded meat tacos and continue to smoke and pull our pork when we want the chipotle/bbq style tacos.

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Blackberry Cobbler

Reviewed: Aug. 12, 2010

This was the best AND most beautiful looking blackberry cobbler ever. I loved the "jelly roll" process- it was unique and a lot of fun to make. The only discrepancy I had was that the dough was quite wet- I had to add more flour to reduce stick for kneading and roll out. Bake time was perfect. Don't skip the sugar sprinking 15 minutes prior to finish.

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2 users found this review helpful