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MamaChef


MamaChef
 
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Member Since: Dec. 2007
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Recipe Reviews 8 reviews
Banana Oatmeal Crumb Cake
I made this delicious cake last night and it was amazing! I imagine with all the oats in this cake, it's somewhat healthy and loaded with fiber! What a great way to get some additional fiber in you and your kids' diet - esp. with a picky 5 yr old who detests oatmeal. I followed the recipe to the letter but just left out the nuts since my son is allergic. I used Quaker quick cook oatmeal, and doubled the recipe and baked in a 13x9 pan and packed the next day in both my 10 and 5 yr old son's lunches, and sent extras so they can give to their teachers. This recipe is the BOMB the next day as per what other reviewers said! In my opinion, the key is to use over-ripe bananas - and i mean over-ripe! the peel is brown and feels almost mushy inside! You want all those natural sugars to come through in this cake, which will give you an amazing banana taste! This is key to making any banana bread/cake recipe. Also make sure you cream butter/sugar until fluffy! It lends a more fluffy moist cake! Don't skip out on the topping, it's so yummy and great with coffee the next day! I can go on and on....this recipe is a keeper for sure! Thanks for sharing Carol!

0 users found this review helpful
Reviewed On: Aug. 29, 2012
Downeast Maine Pumpkin Bread
Just baked this bread this afternoon and I have to say, it's the BEST Pumpkin Bread recipe I've ever made! I decided to just bake in a single loaf pan and filled to the brim, which caused it to overflow slightly, which was fine. I got a nice slightly crunchy topping along the sides, which I love! I didn't have a few ingredients so I made some substitutions and crossed my fingers that it was still going to taste great. I would normally not make sub's if I have everything, so everything else I followed to the letter. Here are the substitutions that I made. I didn't have any Vege Oil, so I used 1 cup of Vege Shortening, I also didn't have nutmeg or cloves, so I added 1 tsp of All-Spice. I did have Ground Ginger, but I opted out of it since I didn't want it to be too spicy for my picky 4 yr old, and I knew the All-Spice has alot of spice to it anyways. I also added about 1/4 cup of Brown Sugar (just because), and tsp of Vanilla since I've read a few raving reviews adding the 2. But OMG, the end result was a moist cake-like bread that had such a great flavor that was neither too sweet, nor too spicy. I'm looking forward to eating a slice with my morning coffee as it would be the perfect accompaniment! One suggestion, if you're going to use a single loaf pan, the baking time will be a little longer, I would say about 1:20 if you filled to the brim of the loaf pan like I did. I used a wooden bbq skewer to test for doneness..The end-result will be a huge loaf too!

4 users found this review helpful
Reviewed On: Apr. 17, 2012
Vegan Red Lentil Soup
This recipe is fantastic! I actually doubled the recipe so I can have left-overs for the entire week . I made the recipe exactly as it was written, but left a few ingredients out mainly due to the fact that I didn't have them on hand. I used extra virgin olive oil instead of peanut oil since my son has a nut allergy, and also left out the Fenugreek because my local farmers market did not have it in stock at the time of my visit, and also left out the Cayenne pepper since i had to make the recipe kid-friendly for my 2 young boys. I misread the recipe as 1TB of Curry as opposed to 1 tsp and was worried that the curry would be to overpowering but it was actually the right amount! My husband who is not a fan of curry (AT ALL) really enjoyed this soup. I never revealed to him that the soup had Curry in it otherwise he wouldn't have been as open to eat it! Keep in mind, the soup thickens up as you cook it, so i found myself having to add more water, and each time having to add a little more salt and tomato paste to get the flavors and color back to where it was. I may just follow what some other reviewers tried,which was to add chicken broth instead. The Cilantro really brightens up this dish and really pulls the whole soup together! It reminds me of something I've eaten at a very high end Thai restaurant in the SF Bay Area. I can't say enough about this dish! I highly recommend!!!!

9 users found this review helpful
Reviewed On: Mar. 30, 2011
 
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