acookingmommy Recipe Reviews (Pg. 1) - Allrecipes.com (10276068)

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Honey Glazed Ham

Reviewed: Feb. 17, 2012
I've made this twice and both times gotten rave reviews from everyone... Here is what I do: get a cheap ham I use a 6-7 pound butt portion. I use brown sugar instead of syrup, use 1/2 cup butter, use 1 1/2 - 2 cups honey and I have not had whole cloves so I just sprinkle a little ground cloves in the mix. I don't baste, just brush the sauce on 3 - 4 times during baking.
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9 users found this review helpful

Baker's Clay

Reviewed: Nov. 13, 2007
I made this recipe while teaching a class of young chefs (5-11 yr olds). It was very easy and the consistency turned out excellent for playing with. At home my daughters did bake their own creations at 200 deg. for about 2 hours. Afterward we painted them and hung them for decoration. This was a great recipe for the class because the kids were able to prepare it, play with it, and then bake it at home.
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5 users found this review helpful

Baked Teriyaki Chicken

Reviewed: Feb. 2, 2012
My modified recipe: I used 1/4 cup brown sugar instead of 1/2 cup white. I baked 8 skinned thighs at 425 for 40 minutes ( the thighs were still partially frozen- very cold). I poured 3/4 of sauce on thighs and baked for 25 minutes then poured remaining sauce on and baked for the last 15 minutes. I did not baste. I cut the meat from the bone in slices and served with white rice. It was delicious, everybody ( including my 5 kids) liked it! I would double the recipe if I was making more thighs, but for 8, the recipe yielded the correct amount of sauce.
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4 users found this review helpful

Linda's Lasagna

Reviewed: Nov. 20, 2007
This was a very good meat lasagna recipe - my whole family loved it even my little picky eater. I did make a few changes just based on saving time and ingredients I had on hand and it was still delicious. I used a can of tomato sauce instead of the chopped tomatoes, instead of 2 cups of water I filled the tomato sauce can with water and added that (aprox 14 oz. so just about 2 cups), I cooked the meat and onion together with garlic italian herb seasoning - once it was browned I added it to the sauce and let it simmer while my noodles cooked until just soft enough to bend. Once the noodles where pliable I prepared the lasagna according to the directions. I will definetly make this again. - Thanks!
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3 users found this review helpful

Cooked Pumpkin

Reviewed: Nov. 13, 2007
I buy pumpkins the day after Halloween every year to bake with. This recipe is probably the easiest way to cook pumpkin. Not having sore hands from peeling a raw pumpkin truly makes the end result more enjoyable. I like to use big "jack-o-latern" pumpkins because their is more meat and I don't notice much difference in the puree compared to the smaller pie pumpkins.
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3 users found this review helpful

Amish Yumazuti

Reviewed: Nov. 20, 2007
I changed this recipe so much it was hardly the same recipe, but my daughter and my husband (who can be a bit picky at times) liked it so much I felt compelled to review. The one down side I think it had was the celery. I browned the onion, celery and meat according to directions (plus some salt & pepper to taste), but once this dish was done baking the celery was still crunchy - which I thought did not blend well with the rest of the ingredients tasted a bit "raw". I used two fresh chopped tomatoes instead of the can of tomatoes, cream of celery soup instead of chicken, omitted the minced garlic, added salt & pepper to season and then mixed the entire thing up in a baking dish with cheese on the top. I only baked it until the cheese was nice and melted since everything was pretty much cooked before it went into the baking dish - If I would have baked it for the 1 hour directed the celery may have been softer, but if you would like to make this faster - maybe just omit the celery. Like I said my family really liked this even my husband and daughters everyone had seconds.
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2 users found this review helpful

Chicken Biscuit Bake

Reviewed: Feb. 10, 2012
This was really good! I was a little skeptical of the mayo and worcestershire sauce, and even the egg/ sour cream mix on top. I read a few reviews and decided to go for it! I did season the chicken when I cooked it and sautéed the onion along with it. I did not use celery seed in the egg / sour cream mix, I added sea salt and black pepper over the top. I baked the full 20 minutes and left it in even a few more, and the biscuits were done. It was great, my hubby loved it, and it really did make a nice presentation!
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1 user found this review helpful

Brazilian White Rice

Reviewed: Jan. 22, 2009
This recipe is nice and easy. It makes a great side dish if you are looking for a plain rice dish. Their really isn't much flavor at all so it goes well with most dishes. I like to make it with a meat or entree that I know will have a yummy sauce or juices to soak up in the rice. If you are looking for a rice with a nice strong flavor don't use this recipe, it really only has a hint or very mild flavoring.
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1 user found this review helpful

Tater Tot Hot Dish II

Reviewed: Jan. 22, 2009
Excellent - easy - fast! What could be better (okay healthy would be better)! This dish is definetly a crowd pleaser I have made it about 4 times now according to the directions and a couple times with some variances depending on what I got in the cupboard. My husband AND 4 kids love it - it is easy to put together - I'm bringing it to a potluck tonight. I would definetly reccomend this one - it is a frequently used recipe everyone enjoys!
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1 user found this review helpful
Photo by acookingmommy

Award Winning Soft Chocolate Chip Cookies

Reviewed: Jun. 6, 2008
These cookies are very yummy and pretty easy to make. My daughters helped make them and everybody loves them. I only had 1 large size (5.4 oz) instant pudding so I used that and they still came out awesome. They are soft - even the next day, but not too cakey (dry). A friend of mine freezes these in a bag or tupperware and then heats them in the microwave for a quick snack. We will eat all ours before they reach the freezer - maybe next time I'll make more to freeze for later!
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1 user found this review helpful

Pumpkin Butter I

Reviewed: Nov. 13, 2007
I made this recipe with a small class of young chefs (5-11 yr olds). We followed the recipe exactly and it turned out perfect. In class we mashed our mixture with forks, if at home I would have used my food processor to blend more evenly. We put our pumpkin butter in baby food jars to enjoy at home. It is an easy recipe and turns out delicious.
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1 user found this review helpful

Zesty Slow Cooker Chicken Barbecue

Reviewed: Feb. 2, 2012
Very good and very easy!
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0 users found this review helpful

Pineapple Pepper Chicken

Reviewed: May 11, 2010
Excellent! I cut down this recipe to serve 4, but I would definitely consider the full version to share - it's delicious! I used boneless/skinless chicken breast, apple cider vinegar, and baked it for about 20 - 25 min. in the oven and then added the peppers and pineapple for an add. 10 - 15 min. I do think it could be all made on the stovetop - and the original version with no variations would have been just as good :)
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Slow Cooker Sweet and Sour Kielbasa

Reviewed: Dec. 10, 2007
I had a MNO and made this recipe - kind of. I used about a loop and a half of polska kielbasa and barbeque sauce. I sauteed onions and a bell pepper beforehand. I combined the kielbasa, onion, bell pepper, and a can of pineapple chunks in the crock pot. I also added about half of the pineapple juice. This actually turned out quite good, but it did have a bit of a bite (spice) that I did not expect. I also think you CAN cook it too long. I cooked mine on low for about 8 hours because I was cooking rice for the same amount of time and the sausage turned out too soft for my taste. Overall everyone enjoyed it that is why I will give it 4 stars, but next time I will definetely cook it less time - maybe 3 hours.
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