Muffinmom Recipe Reviews (Pg. 1) - Allrecipes.com (10169428)

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Jo's Rosemary Bread

Reviewed: Dec. 20, 2008
Amazing bread! I made this by hand, so I started by proofing the yeast in the water for about 5 minutes, then added one cup of the flour, the sugar, salt, and oil and mixed in my stand mixer on pretty high speed until it was a thick creamy batter (looking almost like pancake batter), 3-4 minutes or so. Then switched attachments to the bread hook and began adding flour gradually, along with the herbs and pepper. Knead just until all dough pulls away from the bowl, then finish kneading by hand (about 5 minutes or so). I make a lot of bread and bread flour is expensive, so I find it easier to buy powdered wheat gluten (which is the main extra is bread flour anyway) and add it according to the package directions (I think it is one tsp. for every cup of flour). Also, if you are lucky enough to live near a Penzy's Spices or ever order from them online, their Tuscan Sunset Seasoning (Italian seasoning) is awesome in this!!! I let this rise is a greased bowl for one hour, then punched down, formed into an oval loaf and let rise another hour. I brushed with olive oil and coarse sea salt before baking, and I also spritzed this with water about 3 times during baking (it gives it that crunchy outer crust, but it still stays soft in the middle). I baked this about 20 minutes at 375 then turned the heat up to 425 for about 10 more minutes. Perfect, delicious bread. My husband has already asked me to make it again soon!
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Stir-Fried Vegetables with Chicken or Pork

Reviewed: Nov. 4, 2008
I stir-fry all the time, and I thought this was delicious, but the cooking times a methods needed a little tweeking! I always blanch my veggies for about 4 minutes in boiling water (everything that is raw, even the celery and onions) and then run cold water over them as soon as they come out of the water. This makes them nice and crisp-tender. Also, the heat should be on almost the hottest setting and preheated well before adding the pork or chicken (I used teriyaki-marinated pork tenderloin sliced thinly). Stir-fry meat for about 3 or 4 minutes, just until no longer pink, then add garlic (I also added fresh ginger at this point) and oyster sauce and cook for 1-2 minutes before adding the blanched veggies. Cook until everything is heated through, then add the water/cornstarch mixture and any canned veggies (I used baby corn and canned bean sprouts) and cook for 1 more minute until sauce is thick. Stir-fry cooks very quickly, so have everything ready and set up on your counter to be tossed right in when needed! I served this over rice, and it was a big hit!
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Broccoli Risotto with Cream and Lemon

Reviewed: Jun. 24, 2008
Very good basic recipe, although the measurements require a bit of tweaking! I make risotto quite often, so I have gotten pretty good at finding that perfect creamy consistency, and with the few changes I made, I got it! I did not use any butter, but instead I used all olive oil (about 3 T was enough), and then I added about 3/4 C onion (1 small), 3 chopped cloves of garlic, and sauteed over medium heat for about 5 minutes before adding the wine. I did add 1/2 C wine, and cooked for a few minutes over medium until most had evaporated, then started adding my chicken broth (3 cans was the perfect amount, by the way) about 1/2 C at a time until it began to get creamy, but still had a slight bite to it. (This took about 20 minutes or so, but judge by texture more than time.) Then I added about 1/2 C cream (I think a cup is way too much for only 1 1/2 C rice), 1/2 C fresh grated parm (it needed more then just 2 T), salt and pepper, the 2 T lemon juice, and the steamed broccoli (4 minutes in the microwave is perfect). Add a bit of extra cream if it seems dry at this point. All in all, great recipe; the lemon and broccoli with the creaminess of the rice was delicious!!!
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Raspberry Cup Cakes

Reviewed: Aug. 18, 2008
Very good, very refreshing summer dessert! I like this one because it is easy to lighten it up by using fat free sweetened condensed milk, fat free whipped cream, and light cream cheese. A tip to others, be sure to keep this frozen at all times you are not serving, because it thaws quickly!!! And the raspberry puree is wonderful and smooth if you take the time to push it through a sieve to get rid of the seeds. It makes a little more work, but it is worth it!
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Chocolate Cream Pudding

Reviewed: Jan. 19, 2008
This pudding is delicious! My kids and I had this as a snack with some vanilla wafers and loved it! I made a couple of minor changes to the recipe though- I cut the vanilla extract down to 1 teaspoon and added 1 teaspoon of almond extract as well. I also omitted the butter at the end (simply because I got busy with my kids and forgot until it was already in the fridge) and even without it this was the richest, creamiest pudding I've ever made, and I saved on some calories and fat! I will definitely make this again!
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Pineapple Pork Chops

Reviewed: Jun. 25, 2008
These were pretty good pork chops. I would have liked if they were a bit more tender, so I think next time I will simmer them in the broth, soy sauce, and vinegar longer until they are fork tender, before thickening and finishing the sauce. The sauce for this was awesome! The recipe makes a lot of sauce, so I served extra at the table for dipping because it was just too good to waste!
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52 users found this review helpful
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Rosemary Lemon Grilled Chicken

Reviewed: Jun. 24, 2008
Delicious marinade!!! I used olive oil rather than the butter (much healthier), and then grilled this on my George Foreman and it turned out perfect, very moist and flavorful!
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52 users found this review helpful
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Chocolate-Zucchini Cupcakes

Reviewed: Jul. 25, 2008
These are absolutely delicious! I think, after making these, I actually prefer these to regular chocolate cake, because they are incredibly moist and yummy! I made a few changes: First, I doubled the chocolate in these, to add a richer flavor as some other reviewers mentioned. Second, I used 3/4 C applesauce, and only 1/4 C oil. I am a health nut, and I can't in good conscience use 1 C of oil! The result was perfect, and these are de-lish!
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Green Bean and Potato Salad

Reviewed: Jul. 19, 2008
This was excellent! I used more of the beans from my garden, along with three red potatoes, green onions (because I didn't have a red one), and rather than all basil, I used an even mix of fresh basil and dill. I also added about 1/2 C chopped red pepper for color and more sweetness. The flavors combined with the dressing were wonderful. I took the advice of one reviewer and I made this about an hour before dinner, and then after mixing everything, I let it sit at room temp. for that hour. The flavors melded perfectly. SO GOOD- I will be making this again soon!
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Pumpkin Spice Cupcakes

Reviewed: Oct. 16, 2009
I followed the recipe exactly, which I NEVER do, but did this time, since I was making this to put out for Bunco night, and gatherings like that require full-fat goodies. Well, they taste delicious, but I found them to be a bit dry, so next time I will use oil instead of butter and moisten them up a little more with some applesauce! Good recipe, just not the ultimate- Yet!
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Strawberry Vanilla Pancakes

Reviewed: Jun. 29, 2008
As is, I would have to give these 3 stars. However, based on the reviewers comments and my own changes, these were a five-star breakfast! I used only 1/2 C all-purpose flour and then subbed 1/2 C whole wheat flour. I also added 1/4 C of ground flaxseed meal. I also decreased the milk to only 3/4 C. I omitted the oil altogther, used 1/4 C egg substitute to lighten things up, and believe it or not, I do think this requires the full 2 T of vanilla (which I thought was crazy at first, but I started with 2 t and after tasting the batter, I decided it needed a lot more...) and these turned out perfectly!
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Poppy Seed Lemon Loaves

Reviewed: Aug. 20, 2008
This is a very simple and tasty recipe! I did make a couple of changes to suit my health-nut side, although I think the original recipe would be a winner even without my changes. First, I omitted the butter and used the same amount of canola oil instead. Also, I used 1/2 C egg substitute in place of the whole egg and yolk. Also, to up the lemon flavor I added about 2 T of lemon juice and about 1 T of zest. I made this into muffins rather than a loaf (about 17 minutes at 350 is perfect!) The result was light, lemony and delicious!!! I will be making these again for sure!
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Black Cat Cookies

Reviewed: Oct. 20, 2008
Great recipe! The cookie is very moist and chocolaty, and the dough rolls out very easily! I used a biscuit cutter for these, which is the best thing to use if you have one; otherwise a glass works fairly well. One tip to anyone planning to make these: Bake each tray for about 4-5 minutes, then take them out, quickly put the candies on them and return them to the oven to finish baking. If you wait to put the candies on when they come out the oven, you will end up with cracked, messy cookies! I know this because I did it, and my first tray became the "rejects" that stayed home- the rest went to my son's school and were a big hit!
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Rachel's Tomato Basil Soup

Reviewed: Jan. 31, 2008
Wow! This was so delicious! Even my husband, who normally can give or take tomato soup, said this was great and he liked that it was thicker than the average bowl of Campbell's- and much tastier too! I followed the recipe completely until the very end, and instead of an entire cup of cream, I only added half a cup, and I omitted the butter altogether. The creamy consistency was perfect. I also added a little bit of dried dill to add to the herb flavor, a teaspoon of bottled minced garlic, and some salt and pepper. The end result was VERY close to the Tomato-Dill Soup I love at one of our local restaurants. Great recipe Rachel!
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Cherry Magic Cookie Bars

Reviewed: Nov. 19, 2008
OMG! These are sooo good! I have a real fondness for most magic cookie bars, because I love the combo of the graham crackers, butter, coconut and sweetened condensed milk, and these bars are no exception! The only change I made was to pour on the SC milk AFTER layering all of the other ingredients, rather than before. The milk acts as a binder, so when you cut the bars, they hold together well. Delicious recipe!!!
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Stuffed Zucchini II

Reviewed: Jul. 15, 2008
This recipe was sooooo good I have a lot of zucchini coming out of my garden now, and so I was looking for ways to use it when I found this recipe, and boy is it a new favorite in our house!!! My son, who loves zucchini, devoured it, and even my daughter, who usually does not like it, ate this also; ditto for my hubby. The stuffing was perfect, and the tomato salsa so fresh and yummy and a great way to also use the summer herbs from my garden. The salsa was even good on top of our grilled chicken!! The only change I made was to add parmesan cheese to the stuffing, as well as a little extra on top. What a wonderful, delicious summer recipe!
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My Favorite Pork Turkey Meatloaf

Reviewed: Mar. 20, 2008
All I can say is "Yum!" I usually make my meatloaf using meatloaf mix (beef, pork, and veal) but it is soooooo greasy and I tend to be very health conscious, so this was a good alternative (the combination of turkey and pork is a good one), and it turned out tasting very much like my usual meatloaf. I made some changes (I hope you don't mind Kris) -I used a handful of parsley in place of spinach, I used an envelope of onion soup mix, I used just one whole egg and then one egg white to lighten it a bit, and I used oats as my filler rather than bread crumbs, par usual. I had to leave some things the way I normally do or my kids would not have eaten it! However many changes I made, the basic recipe is still a winner, and no matter how you dress it up to your own taste, this is one DELISH meatloaf, hubby and kid-approved! I also used the leftovers (as recommended by Kris) to make spaghetti sauce- I started with my usual homemade sauce, then crumbled the meat into it and let it simmer for an hour. It was great!
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Tarte Tatin

Reviewed: Oct. 29, 2008
The taste of this tart was good, but certainly not what I would call "sinful". A few spices (such as cinnamon and nutmeg) are needed in this... Also, DO NOT put this in a springform pan, because it does not create "drips" in your oven. It creates an entire pool of melted butter and sugar that will stink up your entire house as it burns on the bottom of your oven! And I followed the directions (and then some) and put numerous sheets of foil under the pan in all directions, and it still leaked everywhere!!!!! Beware and use a tart pan or pie plate for this, but nothing with a removable bottom!!
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Zesty White Wine Green Beans

Reviewed: Jul. 18, 2008
I used fresh green beans from my garden for this. It was a great recipe, but next time I may add some of the dill from my garden also for that something extra!
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Baked French Fries I

Reviewed: Jul. 20, 2009
I've now made these twice and I absolutely love them! They taste a lot like the seasoned frozen ones I used to buy all the time- only BETTER! The seasonings are perfect and I didn't find the bake time too far off. If you cut your potatoes into nice thick wedges the way I like to, they do take almost 45 minutes. I shake the potatoes and seasonings in a plastic bag with the oil so it is all well coated, then pour out onto a baking sheet layered with parchment. This makes the taters bake up great with NO sticking! Great recipe!
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