MamaPulk Recipe Reviews (Pg. 1) - Allrecipes.com (10018776)

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No Bake Peanut Butter Pie

Reviewed: Nov. 16, 2012
i make this all the time now. i use an oreo crust, and i line the edge with halves reeses pb cups, and then drizzle melted choc chips over the top for decoration. always gets rave reviews. i do cut the milk in half.
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11 users found this review helpful

Quick and Easy Chicken Noodle Soup

Reviewed: Nov. 12, 2012
i sauteed the carrots with the celery and onions, and added garlic cloves. i cut the chicken into 1" cubes, and added them raw after the broths. simmered for about an hour, until all veggies were soft and tender, and chicken was cooked through. i added a dash of cayenne pepper for some zip. cooked the noodles separately, and added them in at the end. VERY good soup, will be my stand by for chicken soup. thanks!
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8 users found this review helpful

White Chocolate Cheesecake with White Chocolate Brandy Sauce

Reviewed: Nov. 7, 2012
this was the easiest and best tasting cheesecake ive ever baked! so thrilled. i doubled the white chocolate, but otherwise stuck to the recipe. i made it in four 4.5" springform pans, and did have leftover batter. i used an oreo crust (16 oreos and 2 tbsp melted butter pressed into bottom of pants and put in freezer to set while making filling). i buttered the insides of the pans heavily to prevent cracking while cooling. i did fill a large pan with water and put it on the rack under the cheesecakes while cooking instead of the water back, bc thats easier. i cooked them until the centers were still slightly jiggly, and let them cool in the oven with the temp off and the door cracked for about 30 min before taking them out. the cheesecakes were cooked perfectly. no cracks, not overdone, not underdone. i skipped the sauce and used a chocolate sauce instead. (4.5oz of milk chocolate, 2tbsp dark corn syrup, 1/2 cup of whipping cream. mix together on low heat until chocolate is melted, drizzle over cakes.)
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15 users found this review helpful

Heavenly Angel Food Cake

Reviewed: Jul. 27, 2012
followed recipe exactly, which i never do. made it for a friends bday. his mom made it every year for him, but she passed away not too long ago. he said this was just as good as hers.
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9 users found this review helpful

World's Best Lasagna

Reviewed: Jul. 27, 2012
i LOVE this. i do make it with ground beef and spicy sausage. i made it with beef and shredded chicken once too, and it got good reviews. i prefer it with sausage. the mozz cheese slices are key.
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8 users found this review helpful

Chicken Enchiladas I

Reviewed: Jul. 27, 2012
i gave this 4 stars because i changed it to suit our tastes, but the changes made it 5 stars for us!! first, i boiled the whole chicken breasts in water until easily shredded. i sauteed the onion and green peppers in olive oil until soft, and then added the spices. i also threw in a can of green chili peppers. i sauteed 1 min longer, then added the tomato sauce and chili powder. i left out the water. i cooked that for 5 min at a simmer to meld the flavors, and then i added the sour cream and cheese. delicious!
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14 users found this review helpful

Bananas Foster Chimichangas

Reviewed: Jul. 27, 2012
i made the banana filling and served it over vanilla ice cream, with home made cinnamon tortilla chips. it was a hit! i also had home made whipped cream.
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3 users found this review helpful

New Orleans Corn Bisque with Smoked Sausage

Reviewed: Dec. 18, 2010
i really enjoyed this! i used chorizo sausage, and added some louisiana hot sauce, cayenne and old bay seasoning. added garlic. i used frozen corn instead of canned. i used a cup of colby and sharp cheddar stirred into the soup at the end. i used 1/4 tsp of white pepper instead of black. added thyme, and used dry parsley. used alot more potatoes, did not cook beforehand. let them simmer with the soup until they were soft and falling apart, and then mashed a few. it was so delicious, i made a TON of it and it was all eaten!
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22 users found this review helpful

Penne and Vodka Sauce

Reviewed: Oct. 24, 2010
REALLY REALLY REALLY unimpressed. i need to completely tweak this to make it even worth eating.....we LOVE vodka sauce and this sauce was extremely thin and flavorless. i will keep looking.
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6 users found this review helpful

Chicken Gruyere with Sauteed Mushrooms

Reviewed: Oct. 24, 2010
i thought this was only okay......but my hubby raved about it so ill give it 4 stars. i thought the sauce needed alot more flavor.
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6 users found this review helpful

Chicken Pot Pie IX

Reviewed: Sep. 6, 2010
this was EXCELLENT. i used a little more chicken than was called for, and i also added some small chunks of red potatoes. for the onion, i used a vidalia. i cooked the veggies and chicken in broth. i doubled the sauce. i used white pepper instead of black (i really enjoy it in cream based sauces) and also added a touch of paprika, some thyme, and a dash of louisiana hot sauce for zip. i brushed the inside crust with an egg white (to prevent soggy crust) before adding the filling, and also brushed the top crust before baking. the sauce was perfect, my husband brought it to work and made his coworkers jealous. i used this base recipe to make beef pot pie as well. same veggies, with the addition of parsnips. stilll double sauce. instead of the milk, i subbed 1 cup cold water and a brown gravy packet, and 1/3 cup red wine. i still used the roux, and used beef broth instead of chicken where called for (including cooking the beef/vegs in it). it was HEAVENLY.
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5 users found this review helpful

Peking Duck

Reviewed: Aug. 4, 2010
this tasted fabulous. the spices were perfect, the sauce was even great. i dont like plums, but it complemented the duck perfectly. my husband was THRILLED. my ONLY complaint is that the skin did not get crispy. it browned, but was not crispy enough. if i cooked it longer, it would have burnt. i need to find a way to get rid of more of the fat, so the skin doesnt stay soggy. otherwise, based on taste, it was a 5 star recipe.
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5 users found this review helpful

Jasmine Rice

Reviewed: Aug. 4, 2010
i followed the recipe, except for the cooking directions. i didnt have as much time as it called for, so i covered it while steaming instead of letting the water cook off uncovered. i also did not need to let it sit afterwards. it was very mild, and went great with the thai food i made. great recipe, i love the peas.
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5 users found this review helpful

Spaghetti Carbonara II

Reviewed: Jun. 23, 2010
this was excellent. i recommend doubling the bacon and eggs, and tripling the parm cheese. i mixed the parm with the beaten eggs before adding. i cooked the pasta LAST, drained it, and then mixed the bacon, onion, and garlic in with a 1/2 cup of green peas and a 1/4 cup half and half. this way, i didnt have to worry about the pasta drying out and adding extra olive oil, or reheating it. i topped it with parsley and shaved parm cheese, and a little cracked pepper. i did not add salt.
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2 users found this review helpful

Eggless Whole Wheat Muffins

Reviewed: Mar. 7, 2010
i ended up having to make these completely different as not only was i out of eggs, but out of sour cream as well. so here is my totally crazy recipe. 2 cups whole wheat flour 1/2 tsp salt 1/2 tsp baking soda 2 tsp baking powder 1 tbsp cinnamon 1/2 tsp nutmeg 1 cup white sugar 1 1/2 cup applesauce 1/2 cup plain yogurt 1 mashed banana 1 tsp vanilla extract 2 tsp honey 1/4 cup milk i whisked together all dry ingredients. in a separate bowl, i blended all the wet ingredients. then i stirred the dry into the wet. stirred in: 1/4 cup raisins 1/4 cup chopped walnuts topped with: toasted wheat germ rolled oats. baked on 350 for 30 min. so i know its a totally different recipe, but its still eggless muffins and they came out incredible. so i figured i'd share!
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13 users found this review helpful

Slow Cooker Cranberry Roast

Reviewed: Feb. 10, 2010
this was fairly decent. i added carrots, parsnips, onion, celery, and potatoes. i poured the soup mix (i used two packets) over the veggies and stirred. i seasoned the roast w salt and pepper, and placed it on top of the veggies. then i spread the cranberry sauce (i used two cans) over the top of everything. i also used 2 tbsp cornstarch mixed w two tbsp cold water to thicken the gravy. it was okay....definitely will use more herbs next time for a better ratio of sweet and savory. the gravy was good, but maybe next time i would use half cranberry sauce and half beef broth instead.
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3 users found this review helpful

Chicken Makhani (Indian Butter Chicken)

Reviewed: Jan. 26, 2010
this came out fairly well for me. the only changes i made were to use ghee instead of peanut oil, added some diced tomatoes as well as the puree, added 1 tsp coriander powder in with the spices, used fat free half and half, and used chicken breast instead of thighs. i would rather have used the thighs, but couldnt find them boneless, and was too lazy to debone. next time instead of half and half, i will use coconut milk. i did use the corn starch, but ALSO ground up cashews to make it even a little thicker. added chopped cilantro as a garnish. served over basmati rice with naan bread.....perfect compliments! could have used a mango lassi to drink! tastes even better the next day since the flavors really meld.
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2 users found this review helpful

Roast Chicken with Rosemary

Reviewed: Jan. 15, 2010
i rated this a 2 only because of all the additions i had to make. as is, its barely even a recipe. i used a 7lb chicken. i stuffed butter and garlic under the skin, and rubbed the outside with olive oil. i seasoned the inside and outside with salt, pepper, and dried thyme. i stuffed the cavity with a quartered lemon, fresh rosemary sprigs, garlic, chopped celery, and a quartered onion. i poured 4 cups of chicken broth and 1 cup of dry white wine into the roasting pan. roasted for about 2 hours and 45 min on 350, then 15 more min on 450 to brown the skin. basted every 20 minutes. i ended up having to add another 2 cups of broth so it didnt cook dry. fried up some bacon and sauteed portobello mushrooms and onions. let chicken sit 15 min after removing from oven! when the chicken was done, i mixed up 2tbs of cornstarch with COLD water, and then added 2 cups of the chicken drippings from the pan. cooked on med heat until it made a nice gravy. thin with water if necessary. added crumbled bacon to the gravy. served chicken sliced with mushroom/onion mixture on top and a spoonful of gravy over that. the breast meat was extremely moist, and the gravy was very flavorful. if you follow the recipe as is, you get a chicken that smells good while cooking, but is very bland.
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3 users found this review helpful

Pork Chops with Blue Cheese Gravy

Reviewed: Jan. 6, 2010
this was just okay. i LOVE bleu cheese and so does my hubby. i used fat free half and half to make it less artery clogging, but then added crumbled bacon so i'm sure it didnt help too much haha! i used more bleu cheese too. dipped the chops in egg and coated in italian breadcrumbs before frying them up. pretty tasty, just wish the sauce had a little more.....something.....and i cant figure out what.
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2 users found this review helpful

Shepherd's Pie VI

Reviewed: Jan. 6, 2010
followed recipe fairly closely while using some suggestions. instead of beef broth, added 1 cup water and 1 packet bown gravy. instead of cooking carrots, added frozen veggies (corn, carrots, peas, and greenbeans.) added worcestershire sauce in with the ground beef while cooking, should have added a little more. more ketchup too next time i think, probably 1/4 cup. tasty dish.
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1 user found this review helpful

Displaying results 1-20 (of 79) reviews
 
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