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

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Tuna Noodle Casserole I

Reviewed: Apr. 24, 2007
this is an excellent base recipe. i doubled the cheese sauce and also used half cheddar half provolone. i cooked some mushrooms, red peppers, onions, and garlic in olive oil and steamed a little broccoli and added all that in at the same time as the tuna and noodles. i also used two cans of tuna. i baked club crackers and parm cheese on top for about an hour. it was excellent and my boyfriend was excited to have leftovers to bring to work! thanks!
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Photo by MamaPulk

Maryland Crab Cakes III

Reviewed: Apr. 4, 2007
these crab cakes were really good and im excited about them! ill definitely be making them again. i changed the recipe slightly: used 2 eggs and 1/2 cup mayo instead of a whole cup. added green onions and chopped red pepper. extra old bay seasoning multi-grain club crackers instead of saltines. they were a little too wet when i added the amount of crackers called for, so i added some extra. also used canned lump crab meat which was fine. they stuck together GREAT and made perfect patties. they tasted perfect. im a big fan of the broiling technique instead of frying, less cleanup and much easier. THANK YOU!
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28 users found this review helpful

Aunt Teen's Creamy Chocolate Fudge

Reviewed: May 8, 2007
extremely creamy and good. i made this the top layer over the "worlds best peanut butter fudge" also found on this site and used reese's cups cut in half to garnish the top. it made ALOT and it didnt take long to disappear! edit- make sure you cook it long enough....ive made it quite a few times with GREAT results, but once i think i underdid it and it was very greasy.
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1 user found this review helpful

Spinach and Mushroom Quesadillas

Reviewed: May 23, 2007
these were excellent. my boyfriend was a huge fan and now we always have tortillas in the cupboard! will make again, and again.
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1 user found this review helpful
Photo by MamaPulk

Authentic Enchiladas Verdes

Reviewed: May 27, 2007
used shrimp instead of chicken, and vegetable broth. added onions, shredded mexican cheese, and tomatoes to inside of enchilada. topped with shredded cheese also, then baked for 25 min on 375. STRAIN the tomatillos/serrano mixture after blending! it removes the solids from the sauce and makes it smooth. topped with onion rings instead of chopped, cilantro, queso fresco, and extra green sauce. didnt fry tortillas and used flour instead of corn. edit: i have made these a few times now since my boyfriend is in love with them. its perfect to make for a group coz you can leave things out depending on taste without any inconvenience. with the shrimp i also added a little imitation crab, it makes a really nice flavor. i also got brave and added another pepper, the sauce is spicy on its own but on the enchiladas it isnt too much at all. dont forget the cilantro!
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2 users found this review helpful
Photo by MamaPulk

The Best Vegetarian Chili in the World

Reviewed: May 29, 2007
this was very good. i added carrots, cayenne pepper, and chili flakes. i also only used one package of vegetarian crumbles since it was all i had. it was enough, and gave it nice texture, but next time i will add both. you can never have too much stuff in chili! very flavorful and hearty. made with homesteader cornbread from this site and will be having for dinner again tonight! makes a TON.
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4 users found this review helpful

Homesteader Cornbread

Reviewed: May 29, 2007
perfect. not too sweet, not too grainy, nice texture, golden color. i loved it. the ONLY thing is....it starts to get stale around the sides really quickly. my advice is to leave it in the pan you baked it in, and cover it while still warm. (not HOT though) that way the cover will keep some moisture in. i just had a piece the next day and it's still very moist and not stale.
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Pickled Red Beet Eggs

Reviewed: Aug. 9, 2009
these were.....interesting. it was a special request from my hubby. i tried one, and it wasnt bad. he ate the rest! haha! i had to add a little warm water to make enough liquid to cover the eggs. after a few days, the flavor came out alot more. im not sure how i feel about the color, but he assures me that is how they are supposed to look LOL
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Baked Macaroni and Cheese I

Reviewed: Jun. 5, 2007
this was excellent. my boyfriend went back for thirds and his friend had seconds. it makes the perfect amount, and the leftovers are great too! i made a few minor changes. im a vegetarian so i didnt use bacon at all. i sauteed onions and garlic in a little olive oil. for the cheese i added a little extra cheddar and also some mozzarella/provolone shredded cheese i had. i topped it with more cheese, then i crushed up some ritz crackers and multigrain club crackers and covered the top with those, and then put a layer of shredded parmesean over that. nice and crunchy! the roux is really easy. if you're having trouble, use a wisk and add the milk by half cups. just wait for it to thicken, it will. will make again and again! *EDIT* finally got the perfect cheese blend. It's sharp cheddar, colby, and provolone in the sauce, and shredded parm on top. mmmmm!
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Slow Cooker Chicken Taco Soup

Reviewed: Nov. 24, 2009
i was very happy with this one. for chili beans, i used kidney beans...im assuming that was what was meant. definitely dont skip the beer. i used bud. doubled it for a large party, and had no leftovers. i made jalapeno cornbread to go with it. (homesteader cornbread recipe from this site w/ jalapenos added to batter.)
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Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce

Reviewed: Jun. 5, 2007
instead of adding water, i added 1/4 cup white wine and 1/4 cup milk, it came out really good. i also used baby portobello mushrooms and 8oz cream cheese, also threw in some oregano.
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Baked Teriyaki Chicken

Reviewed: Aug. 9, 2009
i followed this recipe almost exactly. i used 1/2 brown sugar and 1/2 white sugar instead of all white. it was great! i LOVED the sauce. i made it on chicken for my family, but i'm a vegetarian and plan to try it on shrimp and salmon. thanks!
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1 user found this review helpful

Perfect Berry Shortcakes

Reviewed: Aug. 9, 2009
i dont eat strawberries, but i made this as a special treat for my mom and husband. they raved about it! thanks for makin me look good! i followed the recipe exactly, and they said the crispy top of the shortbread (coz of the egg white and sugar) was the best part.
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Stuffed Green Peppers I

Reviewed: Dec. 9, 2008
these came out excellent. you know its good when everyone gets off the couch for seconds. i made a few small changes to spice it up. i added a can of green chili peppers to the beef/rice mixture. the tomato soup sauce, i added chili powder, cayenne pepper, a little louisiana hot sauce (sounds like alot of spice but its not at all just dont add tons!) some basil and oregano. this gave it a nice zippy flavor.
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Leek Potato Mushroom Cheddar Soup

Reviewed: Feb. 21, 2008
i asked my boyfriend what rating to give this one and he said 5 without hesitation! i added a little bit of onion with the potatos and leeks as i was short on leeks. i also used white pepper instead of black. while cooking the mushrooms, i threw in a little basil and thyme to make sure the soup had some good flavor. all in all, i barely changed the recipe and it was delicious! great consistency. im sure the leftovers in the fridge wont last long.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Nov. 11, 2008
these came out perfect. big and fluffy and delicious. i added half the amount of choc chips, coz that would be overdoing it for me.
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1 user found this review helpful
Photo by MamaPulk

Navratan Korma

Reviewed: Mar. 13, 2008
this came out awesome. i made a few changes and used coconut milk instead of cream or milk. i also omitted raisins and a few of the veggies. but i added cauliflower, which is a MUST. traditionally, it shouldnt have potatoes or carrots in it, but i added them anyways and it tastes good. if you cut the potatoes small enough, they do cook through just fine. this is great with basmati rice.
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Cheesecake Cookie Cups

Reviewed: Oct. 23, 2008
these are delicious, easy, and go quick. im making a pumpkin cheesecake version (just add a little canned pumpkin, and pumpkin pie spice) with a sugar cookie crust for thanksgiving.
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Sesame Seared Tuna

Reviewed: Aug. 9, 2009
this came out great! i loved the dipping sauce. my husband definitely ate it up, so we'll be makin it again. next time i'll add a little wasabi paste into the marinade to spice it up some! and i'll sear my tuna just a HAIR longer.
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