rbmallory Recipe Reviews (Pg. 1) - Allrecipes.com (10370790)

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Chicken Tetrazzini I

Reviewed: Mar. 1, 2007
This recipe is great - with some major modification. I cannot imagine using two cans of soup. I ommitted one can, only used 12 oz. of light sour cream and the consistancy was perfect. I also added 1/4 cup sherry to the butter when cooking the mushrooms. This flavor masks the canned soup quality and lends more of a from scratch feel to the recipe. Before baking I added 1 1/2 cups Italian seasoned bread crumbs to the top. This creates more of a casserole quality to the dish which we liked. Would probably be very good without it as well. I also liked the suggestion of adding frozen peas. I will try that next time.
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68 users found this review helpful

Ranch Ham Roll-Ups

Reviewed: Aug. 16, 2007
Good, but I did make a few changes. I added 3 tbls of light mayo to thin the cream cheese a bit. I then added shredded cheddar cheese to the mixture. I can't quite but my finger on it, but there is something about the ranch flavor that isn't quite right - maybe it is too concentrated. Still a crowd pleaser though and every one ate them up. Great for a potluck or work food day.
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1 user found this review helpful

Blueberry Pie

Reviewed: Jan. 27, 2008
Good basic pie. I did increase the cornstarch to 4T and the texture was perfect. I used two crusts so I lowered the temp to 400 as suggested by another reader. I still had to cover the crust edges half way through to keep them from burning, but other than that the pie came out perfectly. I did not have cinnamon so I used nutmeg and I think it complimented the berries perfectly.
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1 user found this review helpful

Gingerbread Men

Reviewed: Dec. 18, 2010
Great recipe for kids. The ginger taste is very mild - there is no burn after your bite if you know what I mean. Personally my kids do not like traditional gingerbread at all because of how strong it is. The thing I like best is that the dough is super easy to roll out and easy enoug to work with that kids can help. My son asks for these every Christmas.
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2 users found this review helpful

Pecan Pie Tarts

Reviewed: Jul. 5, 2011
These taste great - no doubt about it, but I was a little peeved that the receipe portions are way off. I ended up with twice as much filling as crust. I didn't want to waste the filling so I ended up making a second batch of crust at the last minute. I wish I had known ahead of time so I could have made it enough crust at one time. As I read the reviews today I saw this was a common issue. I used a mini muffin tin as did some others. Is it possible we used the wrong type of pan? I really wish the author would correct/clarify the recipe, because it is easy and tasty.
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4 users found this review helpful

Stuffed Mushrooms

Reviewed: Jul. 18, 2011
Wow, these are so good. Honestly, the list of ingredients seems a little strange, but the reviews were all so positive that I decided to try them. Glad I did! I modified very little. I added two cloves of minced garlic and a few grinds of fresh pepper. That's it. I did add the hot sauce and the final product was not spicy at all. Mushrooms can be pretty bland after all, so the sauce helps. The vinegar taste is certainly noticeable and really makes the recipe in my opinion. It also makes it so you don't need salt. I had just the right amount of stuffing for the mushrooms. I baked them at 400 for about 20 mins (I wanted the mushrooms to be pretty soft) and then broiled a little to get the filling browned. Perfection!
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3 users found this review helpful

4H Banana Bread

Reviewed: Aug. 5, 2011
Very moist, delicious bread. I did sub some of the white flour for wheat flour and half of the sugar for Splenda and still came out with a light, moist bread. My seven year old declared it "the best banana bread ever". I tend to agree with him!
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7 users found this review helpful

Chocolate Chip Banana Muffins

Reviewed: Mar. 5, 2012
Very good muffin. I made these today for my son's after school snack. I used 3/4 cup Greek yogurt and 1/4 cup oil as we try to watch calories somewhat. I used 1/2 cup sugar and 1/4 cup Splenda. Added only 1/2 cup of choco chips. My two bananas ended up a slight bit under a cup unfortunately. Would have been better with more. Delicious with healthier modifications. Would be awesome as listed.
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1 user found this review helpful

Mexican Rice II

Reviewed: May 22, 2012
Very good. I modified by adding two cloves of garlic, additional cumin, some paprika and chili powder. I also doubled the onion. I prepared according to the instructions. Texture was fluffy and perfect. Next time I will probably added some diced tomatoes or maybe Rotel for additional tomato flavor, but as I prepared it tonight it was great.
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1 user found this review helpful

Mom's Buttermilk Pancakes

Reviewed: Sep. 23, 2012
I doubled the recipe, used full fat buttermilk and omitted one tsp salt due to using salted butter. I blended my liquids together and added to the dry. Quite tasty, very easy and filling. My only complaint is that they weren't as fluffy as I was anticipating.
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1 user found this review helpful

Apple Strudel Muffins

Reviewed: Oct. 3, 2012
Best muffins ever - with a few caveats. I used half brown, half white sugar and added some cinnamon and nutmeg to the batter. After the batter was mixed I realized it was very think - like a cookie dough. I added about half a cup of sour cream and about 1/4 cup of applesauce. This made the consistency perfect. These are very sweet and obviously, not healthy, but they are oh so tasty. I would probably add another half cup of apple next time.
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Classic Waffles

Reviewed: Oct. 10, 2012
I thought these were delicious. Lighter and less eggy tasting than some recipes I've tried. I doubled the recipe, with one major change. I did not double the baking powder. 8 teaspoons seemed instinctively wrong. So I went with 4 for the double batch. They turned out beautifully. This will be my go to recipe.
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1 user found this review helpful

Apple Bread

Reviewed: Nov. 7, 2012
Very good. Of course, with that list of ingredients, why wouldn't it be? This bread is certainly a treat as it is more of a cake. I made four batches and divided each into five mini tins. Twenty delicious loaves of bread for a nursing home ministry. I made zero changes to the recipe. I think the batter would be wonderful baked in a bundt pan and iced with a brown sugar glaze.
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2 users found this review helpful

Vidalia Onion Pie

Reviewed: Dec. 20, 2012
I had a big bag of sweet onions I needed to use up, so I made this to accompany a roast chicken. Hubs and I agree it is just ok as written. Two things though - I did not use a crust and I used reduced fat sour cream. We found the final product quite bland and sort of eggy/curdled. If I make again, I will make the custard more rich and add more Texas Pete. I think some sharp white cheddar would be a good addition.
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1 user found this review helpful

Yummy Honey Mustard Dipping Sauce

Reviewed: Jan. 9, 2013
I didn't care for this. I had a feeling the yellow mustard was going to be overpowering and it was. In retrospect I would probably have used 2 1/2 T of Dijon and 1/2 T of yellow. All I tasted was mustard. In fairness I did use a reduced fat mayo, so that may have contributed to the problem. In the end, it just didn't have the taste I was going for.
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1 user found this review helpful

Yellow Squash Casserole

Reviewed: Feb. 20, 2013
Made exactly as written. I halved the recipe and I'm seriously regretting it. We ate it way too fast! While I did not grow up eating this, but something about this is so comforting to me. Delicious!
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Good Old Fashioned Pancakes

Reviewed: Nov. 3, 2013
I always make pancakes from scratch and have been searching for the perfect recipe. No more searching. These pancakes are perfect exactly as written. Do not change the recipe. These are fluffy and delicious.
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The Best Fresh Tomato Salsa

Reviewed: Jun. 25, 2014
Very tasty. I wasn't sure about the bell pepper, but I had a very mild purple one, so I added it. It's a nice addition. The recipe as instructed makes more of a pico de gallo vs a salsa. I chopped everything first and then gave it a few pulses in the food processor just to purée it a touch without completely destroying the texture. Much more salsa like in texture and delicious! I halved the recipe and it still made a ton. I used only one T of the jalapeño and found the spice to be at the correct level for us.
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