mamakittyto3 Recipe Reviews (Pg. 3) - Allrecipes.com (10173675)

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Amazingly Good Eggnog

Reviewed: Dec. 14, 2008
So yummy! I omitted the rum. After I tempered the eggs with about 1c. of the hot milk I stirred it back in and kept stirring the 3 minutes, then strained right away. No problem with curdling, cooked just below medium heat.
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Brown Sugar Meatloaf

Reviewed: Dec. 12, 2008
OMG super yummy!! My hubby won't eat anything with ketchup though-so I just mixed it all into the meatloaf. ;) I always cook mine on a cookie sheet at a higher temp so that the outside gets a little crisp. I wasn't sure about the ginger but I'm glad that I left it in. Oh, and out of habit I added Worcestershire sauce before I realized that it didn't call for it. Oops. But very very good!
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Gumdrop Squares

Reviewed: Dec. 12, 2008
These are not gumdroppy at all. Think set jell-o that was left out at room temp. Needs to cook longer, or like 3x as much gelatin or something. As written, these are pretty, but squishy and not workable.
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10 users found this review helpful
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Divinity

Reviewed: Dec. 12, 2008
I did make this as stated, and couldn't get it the candy to mix up for anything. So I changed it. 3 cups sugar, 1/2 c. syrup, 1/2 c. water, 3 egg whites, and 1t. vanilla. I cooked the syrup to 270. And I don't have anything but a cheap hand mixer. It firmed up in about 4 minutes, I scooped it all out onto buttered wax paper then cut into squares so I could put them in paper cups. Maybe with a different mixer, as written, it would have worked for me. Maybe not. But the "flop" is working great for hot cocoa.
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Nauvoo Gingerbread Cookies

Reviewed: Dec. 5, 2008
I don't care for these much at all. My husband and kids, however, LOVE them. We visit Nauvoo often since we live close and they always have to stop at the historic bakery where they serve these. Unfortunately, when we remodeled our kitchen this summer the recipe was lost. Nice and easy to work with. I also bake on wax paper or silpat-too forgetful to ever buy parchment paper. lol Otherwise, it's next to impossible to get whole gingerbread off the pans. I also use Crisco instead of lard because I think lard's nasty. I like spicier cookies so I usually make 2 batches and double the spices in one. Last year we made ornaments out of them by adding a whole jar of cinnamon, cloves, and ginger from Dollar General. We poked holes in the tops before we baked them and the kids threaded them with ribbons. They still smell great this year. :)
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3 users found this review helpful

Unbelievable Rolls

Reviewed: Nov. 24, 2008
I made this in the bread machine so I added 1 1/2 T. vital gluten and 2 T. dry milk, and halved the recipe. They were wonderful! I proofed the yeast first. Light and tender, the perfect roll.
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Rich Macaroni and Tomato Bake

Reviewed: Nov. 22, 2008
In all honesty, I didn't eat this. Several others at the wake did though, and everyone raved about it. I'm only giving it 4 stars though because it did like a curdle-y thing that made everyone think that the sauce was some form of beef that roughly resembled canned dog food. Seriously, it looked pretty bad. I doubled the recipe though, and it was all eaten, so I don't know what tweaks, if any, it could have used. Oh, I didn't realize that I didn't have bacon though, so I used pepperoni.
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4 users found this review helpful

Perfect Turkey

Reviewed: Nov. 15, 2008
This is sooo yummy! I didn't have a pot big enough to soak the turkey in so I used another turkey bag and that worked out great. I've always cooked my turkey breast down so that wasn't anything new for me. Great recipe though.
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6 users found this review helpful

Zucchini Cobbler

Reviewed: Nov. 10, 2008
This was pretty good. I halved and seeded it then made pretty thin slices. If you're using a very large squash, I'd quarter it. The only problem with this recipe, thus four stars, is that apple cobbler tastes like apples, not just cinnamon. So I "fixed" the recipe by adding a sugar-free apple drink mix to the zucchini while cooking it. I also swapped 3/4 of all of the sugar for splenda. It's still not the same, but it does have a lot less carbs and tastes pretty close with the apple flavoring. Oh, and I buy the wal-mart brand next to the Crystal lite, but you could use the apple cider mix that's with the cocoa mixes.
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Puff Pastry

Reviewed: Oct. 29, 2008
This was the closest that I could find to my old recipe. Keeping the butter ice cold is extremely important. The butter melting while baking is what puffs it up. My hands are always hot so I only do a turn at a time, then place in the freezer for 10 minutes. I also keep a frozen bag of peas that we use for an ice pack on the table between turns to keep it cold as well. Great recipe.
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Amish Friendship Bread I

Reviewed: Oct. 27, 2008
Since none of the AFB recipes on here are like mine, I'm rating it here since all that I added was 2 boxes of pudding. I also didn't measure out my starter, just used what was left after removing the 4 cups, but it looked more like 2 cups of starter than 1. It made 2 loaves, both rose wonderful. It took an hour to get them set in the middle. Absolutely delicious, especially after waiting so long to make it.
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Pumpkin Casserole

Reviewed: Oct. 22, 2008
I only made half, using the extra pumpkin after a cake roll. My MIL took it to a potluck where it received wonderful reviews. My daughter loved the leftovers cold the next day. I did add a pinch of ginger and nutmeg, just to my preference.
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Sky High Yorkshire Pudding

Reviewed: Sep. 28, 2008
I've never had these before, so nothing to compare to, but they were delicious!! I did add 1t. of salt. I also ended up with way more batter than the 12 called for. Another 6 maybe? One teaspoon of oil per cup was also WAY too much, so maybe the originator used a jumbo muffin tin. All three of my picky kids ate them without complaint, the hubby compared them to popovers(which I've also never had). Nice and simple, and much faster than making rolls like I usually do with roast.
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Onion Rings

Reviewed: Sep. 27, 2008
These are just okay as written, spice up the batter and they're a five. I made haystacks-sliced them super thin, dipped them into the batter and used tongs to pull them back out, then fried. Faster, easier, and a lot less mess.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Sep. 12, 2008
I did not care for this recipe. I followed the directions exactly. It was hard to mix up, oily, and just didn't taste good to me. I'll stick to the Crisco recipe, it's 100 times better than this recipe. The only ones who ate them were the kids but when it comes to cookies, they're not exactly the best judges.
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4 users found this review helpful

Sweet Corn Muffins

Reviewed: Sep. 1, 2008
Love, love, love this recipe! I used it to make corn dog muffins and they vanished! I can barely choke down the stuff out of a box, this was absolutely delicious.
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1 user found this review helpful

Rita's Sweet Holiday Baked Ham

Reviewed: Aug. 7, 2008
I absolutely hate candied ham so I'm going off of what everyone else said. I cooked the ham in a bag, which did cause a few extra holes. I also used toothpicks to hold it up off of the ham. It smelled absolutely wonderful and was gone immediately. My brother-in law actually took the bone to get off the last tidbits of meat. Several people asked for the recipe and I'm asked to make this every get-together now.
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Truck-Stop Buttermilk Pancakes

Reviewed: Aug. 7, 2008
I scale this down to 2 servings and use 1 egg, 1c. buttermilk, and 3/4 c. flour. Very good, and it still makes several. Each serving must be a stack of pancakes! I usually throw in 1/2c. of sweet potatoes and leave out the sugar.
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Jalapeno Poppers I

Reviewed: Aug. 5, 2008
I used crackers instead of cornflakes, and didn't use quite 8 oz. of cheddar since my kids got into it while I was doing the peppers. I roasted and peeled them. My jalapenos were pretty big and getting dark so these were hotter than *beep*. I did run out of cheese and breading before I made it through them all, double coating w/o making a double batch. Again though, the peppers were huge. Oh, and I also dredged them. These were very time consuming, but very delicious.
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Simple Whole Wheat Bread

Reviewed: Jul. 5, 2008
I added wheat gluten, 5T. I think, only half of the honey, and swapped an extra cup of the white flour for wheat. I don't think I kneaded long enough, even though it sprung back, it didn't raise well or even the last time. It's still chewy and delicious and even my son that hates wheat bread is begging for more. I've always had a horrible time making bread so thank you for a recipe that I can actually make work!!
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Displaying results 41-60 (of 71) reviews
 
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