Mama_C Recipe Reviews (Pg. 1) - Allrecipes.com (10272854)

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French Pastry Pie Crust

Reviewed: Nov. 2, 2013
This is my new crust recipe - period. As mentioned by others, once you find this one you can stop looking! I used the tip of reducing the sugar to 1 Tbsp. for savory pies and can't wait to make a fruit pie with the recipe as written. The vinegar adds such a nice tang. I followed the tip about pulsing ingredients in the food processor and just pouring the egg/vinegar/water mixture in. Also, to keep from overworking the dough I used the tip about putting the dough into plastic wrap and molding into a ball. Great tips and great results. Thank you everyone!
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2 users found this review helpful

Italian Orange Roughy

Reviewed: Nov. 14, 2007
I was hesitant to try this just because the idea of tomato with fish didn't really turn me on but boy was I wrong! This was exceptional and so easy. It is going to be a staple at our house. I am cooking for someone that requires a very low sodium diet so I replaced the canned italian tomatoes with fresh romas and some italian seasoning - it was great! I signed up on Allrecipes just so I could add a review on this recipe - that's how good it is!
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7 users found this review helpful

Dessert Crepes

Reviewed: Nov. 14, 2010
I used this recipe instead of the one my mom always used because I didn't it handy and this one worked out great. It made considerably more than 8 per batch; I double the batch from the start and got 37 8" crepes. I was surprised (pleasantly!) and so I'll freeze the leftovers. I used a standard, cheap, non-stick pan and found that I didn't need to butter it. I did the first time but not after. The butter in the crepes seemed to do the trick. This was another pleasant surprise because it resulted in one less step. I will definitely keep this recipe as my go to crepe recipe.
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4 users found this review helpful

Simple Carnitas

Reviewed: Nov. 28, 2011
This was easy and delicious. It also made the house smell wonderful and the broth is awesome so I strained everything out of it and will use it for tortilla soup or some other dish requiring broth. I also used the crockpot and only had 5 hours until dinner. The meat was done and tasted great but I would have let it go longer to get the better texture. Wonderful!
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2 users found this review helpful

Savory Vegetable Beef Stew

Reviewed: Mar. 4, 2012
This is the BEST beef stew recipe I've ever made. I'm hooked! The Italian salad dressing is one reason I'm sure and is a great idea that I will use when browning roasts too.
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2 users found this review helpful

Refried Beans Without the Refry

Reviewed: May 21, 2012
Tried this recipe this last weekend and all I can say is WOW! It is great. I used unsalted Kitchen Basics Chicken Stock (5 cups) along with 4 cups of water. I used a large seeded jalapeno chopped half of it and left one half whole to be taken out with the large pieces of onion at the end. I used one tablespoon (= 3 teaspoons) of Kosher salt and that was fine. I think the type of salt used (Kosher versus table salt) will make a huge difference in the saltiness factor and five teaspoons may be just fine; three was a bit light but nobody felt the need to add more either. I also added about 3 tablespoons of ketchup to add a bit of tomato to the flavor. Next time I will use one jar/tub of salsa in place of 1 or 2 cups of water to add flavor and get that bit of tomato flavor I wanted. I also think that I will chop the onion next time to be able to leave it in. The large onion pieces quite possibly would work fine with vigorous smashing at the end but chopped onion wouldn't require that.
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2 users found this review helpful

Smokin' Scovilles Turkey Chili

Reviewed: Oct. 30, 2012
This is the best chili I have ever had - period. I am making it for the company annual chili cook-off and I am very excited to see how I do with it. The flavors that come out with all of the ingredients are so vibrant. It is truly wonderful and will be the new recipe in our household from now on. No more relatively dull chili for us! Try it if you truly want mouthwatering flavor.
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Philly Cheesesteak Sandwich with Garlic Mayo

Reviewed: Oct. 1, 2013
This recipe is perfection! As long as you get a good crusty sandwich roll you are all set. We added mushrooms to the mixture and Worcestershire sauce as part of our seasoning. The garlic mayo made it amazing - Delish! This is one of those things that you want to keep eating long after you are full because it tastes so good!
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Pumpkin French Toast

Reviewed: Oct. 27, 2010
Great idea - pumpkin French Toast! I'll have to try the traditional recipe next time. I followed the baked french toast recipe in a 13x9 inch pan using Oatnut Bread (perfect for this) but I addedd 2 T. of brown sugar and 2 T. of heavy cream along with 1/2 C. of pumpkin - it was SO good! I baked it for 20 minutes in a 350 degree oven and drizzled it with a milk/powdered sugar/maple syrup glaze - YUM! I also want to turn it into more of a pumpkin bread pudding with 2 more eggs and, probably, a cup of pumpkin, more cream and brown sugar. Delicious!
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6 users found this review helpful

Chicken Pot Pie IX

Reviewed: Nov. 2, 2013
Great recipe. The only thing I take exception to is boiling and draining the liquid - that's where all of the flavor is! I saute the onions, garlic, celery, carrots, etc. and then add the cubed chicken to that mixture and cook, stirring often until done. I then add the broth and milk. I added cornstarch at the end instead of flour in the beginning. Yum!
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1 user found this review helpful

 
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