CareerMom Recipe Reviews (Pg. 1) - Allrecipes.com (10153538)

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Butternut Squash Bisque

Reviewed: Feb. 15, 2008
This soup took time to prepare but was absolutely amazing! I made it for Thanksgiving dinner and it came out fantastic. I made it the day before Thanksgiving and added some milk to thin it out a bit. The flavors fused beautifully. I will definitely make this again, but given the time commitment, it is more of a special occasion dish.
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Roasted Brussels Sprouts

Reviewed: Feb. 15, 2008
I made these brussel sprouts for Thanksgiving. They were very tasty and we had no leftovers. They were a bit oily though. We won't be making these again because my daughter could not stand the smell. But if it weren't for that, I would definitely make them as a side dish on a regular basis (with a bit less oil this time)
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Penne with Garlicky Broccolini

Reviewed: Feb. 24, 2008
I made this dish with Turkey bacon rather than pork bacon and regular broccoli instead of broccolini, as my supermarket did not have broccolini. Otherwise, I followed the recipe. The dish looks and smells fantastic. However, my husband and I thought it was so-so and my daughter refused to eat it. There isn't enough sauce on it and it is just bland - a waste of yummy turkey bacon. This may taste better wth white wine. I have not tried it this way, however.
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Mom's Baked Macaroni and Cheese

Reviewed: Feb. 24, 2008
Before making this, I read some of the reviews and "doctored" this recipe. I halved the amount of pasta (we made this for lunch) and used 1 can of soup, 1/2 cup of milk, 1 cup of shredded mild cheddar and 2 TBSP or so of sour cream. I mixed those ingredients together in a small casserole and then added my cooked multigrain macaroni. Then I topped with a bit more cheddar and baked at 350 for between 20 and 25 minutes. This mac and cheese was very good - better than the usual boxed stuff. The kids and my husband all loved it! We will defnitely make this again!
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Cool Whipped Frosting

Reviewed: Feb. 24, 2008
Yum! This frosting is fantastic. It is creamy and light and not too sweet! I am not a huge fan of buttercream and I enjoy the texture and flavor of this frosting because it is lighter than buttercream. I would like to try this with chocolate pudding mix as well.
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Earthquake Cake I

Reviewed: Mar. 21, 2008
As written, I give this recipe four stars. The first time I made it I followed the recipe almost exactly - I used German Chocolate cake mix and followed other reviews, adding 3 cups of powdered sugar, pecans instead of walnuts, and baking for an hour. I thought it was just ok - I found it a bit dry. My husband loved it though, so I decided to try again. The second time it came out phenomenal! This time, I used Betty Crocker triple chocolate fudge cake mix and instead of 3 cups of powdered sugar in the frosting, I further reduced the quantity to 2 cups. I also skipped the coconut. I used walnuts as written. I made the cake in a bunt pan and was careful to spread the frosting on the top of the batter, but without letting the frosting to get too close to the edge. The second time around, I softened the cream cheese too. The cream cheese melted into the cake, leaving a delicious ribbon of cream cheese goodness at the bottom. It did not come out all bubbly like some of the pictures. It actually looked very nice. I definitely recommend using a bundt pan instead of a 13 x 9 pan.
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Vanilla Glaze

Reviewed: Feb. 8, 2009
Yummy glaze. I used 2 1/2 cups of flour sifted, 2 TBSP of unsalted butter, 2 1/2 tbsp milk and 1/2 tsp vanilla. Salt was added per the original recipe. I had to microwave for a few seconds before drizzling on a chocolate bundt cake. Will definitely make again!
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Refried Beans Without the Refry

Reviewed: Apr. 17, 2009
Fantastically delicious! I reduced the amount by 1/3 and used 2 cups of beans and accordingly decreased all measurements by roughly 1/3. The only change I made was the addition of one bouillon cube. I cooked the beans on low (my slow cooker tends to get too hot so I did not bother with high heat) and the beans were ready in the time in the recipe. I did not mash the beans, however. I ended up surving them whole with their sauce over Mexican rice.
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Mexican Rice II

Reviewed: Apr. 17, 2009
Great recipe! I followed it exactly as written except that I made 1 1/2 cups of rice and increased all measurements by 50%. I would definitely make this rice again. The whole family loved it. I may cut back on the garlic salt a bit as it was a touch too salty for me (I made the broth with a bouillon cube, which may have contributed to the saltiness). I think I will try it with half the amount of garlic salt but add in a touch of garlic powder to compensate for the loss of the garlic.
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BREAKSTONE'S Triple Chocolate Bliss Cake

Reviewed: Apr. 30, 2009
This cake is wonderful. I followed the recipe almost exactly, except that I used chocolate fudge cake mix because that is what I had on hand and I added a touch of cocoa powder to the batter. The ganache topping is fantastic. I ended up making the cake as 12 mini bundts instead of a giant bundt and serving individual cakelettes with fresh raspberries. It would also go nicely with strawberries, sorbet, or by itself. The raspberries or fruit aren't strictly necessary but if you get them, the raspberry flavor really goes wonderfully with the cake. The cake was extremely moist. If you refrigerate (directions suggest that you do that, presumably because of the topping) let the cakes return to room temperature before serving so that the icing becomes soft. It tastes good cold too, but it is more like chocolate candy when taken straight out of the refrigerator.
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Slow Cooker Chicken Stroganoff

Reviewed: Sep. 12, 2010
As written, it wasn't my favorite - too greasy. However, I tried again and made some modifications to create a recipe more to my liking. I added one clove of chopped garlic, one small choped onion and a TB of butter into the crockpot along with 1 cup of chicken broth and my chicken breasts (1 use around 1 lb and a half). Then I cook on low in the slow cooker for around 4 hours, shred the chicken, add a can of cream of chicken and mushroom soup and a block of neufchatel cheese and simmer for a bit longer in the crockpot. We serve it mixed with egg noodles. I also would add mushrooms if I could, but my husband and kids don't like them.
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Jewish Grandma's Best Beef Brisket

Reviewed: Sep. 12, 2010
This is my mother's recipe for brisket also. And my grandmother's - so this is a TRUE Jewish brisket recipe, as my grandmother came from Poland. Anyhow, I made brisket for the first time and I didn't have a recipe. I knew, though, how to make it from watching my Mother countless times. She was at work, so I looked it up here and I found her exact recipe. I followed it and my family loved the results. This is a great make ahead as it tastes good on the first day but even better on the second day. Also brisket goes a long way, so it is perfect for company. It goes with anything - my preference is over rice.
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Crustless Spinach Quiche

Reviewed: Feb. 5, 2011
I made this quiche for brunch today. We had a gluten free guest. I served it with cut up fruit, bagels, and smoked salmon as part of a nice spread. I thought this quiche was very good. I admit, I did miss the pie crust for texture reasons, but I thought this came out great. I prepared it mostly as written. These are the changes: I used a 2 cup bag of shredded sharp cheddar (I couldn't find shredded muenster and didn't want to shred it myself). I used about 1/4 cup of grated parmesan to kind of make up the difference for my cheese shortage. I added in a chopped garlic clove, a pinch of nutmeg, and 1/4 cup of milk. This was really tasty and can be made many different ways. Even the men loved it. This will be featured again on my brunch rotation. This can be made with ingredients that most people have on hand, which is nice.
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