A & R's Mommy Recipe Reviews (Pg. 3) - Allrecipes.com (10463053)

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Cucumber Sandwich

Reviewed: May 17, 2010
I scaled down the ingredients, quatered and seeded the pepperoncini, sliced everything thinly and made these into a wrap appetizer. Sooo delicious! I later made a whole wrap for myself. I spread the cream cheese on one side and the mashed avocado on the other. I found that when I did this I never got a bite with both avocado and cream cheese so next time I will keep tp the centre of the wrap. I'll start with the cream cheese, then spread the avocado, then lettuce, pepperoncini, cukes, tomatoes, sprouts and dressing :)
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Fat Pete's Fudge

Reviewed: May 13, 2010
Very tasty! I'm a first time fudge maker, and a few things happened that I'm not sure were supposed to: 1) Because of the large quantities of ingredients in this recipe, I used my cheapo stock pot so I would have room to accomodate everything. Even though I turned the heat down to medium low and stirred constantly, my butter/milk kept scortching. 2) There was no way that after I had squished the fudge into the 13x9 pan, room temp peanut butter was going to incorporate itself into the fudge no matter how much knife swirling I did. I melted the peanut butter in the microwave, poured it over the top and then swirled it in. It tastes delightful upon initial sampling, and once I cut it up a little more, I'll let you know how it holds together
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Butter Cake

Reviewed: May 13, 2010
Delicious! Like MACGREGORS said, this cake holds together and shapes very well. If you're using fondant, make sure you chill your shaped cake before applying your thin layer of icing so all that effort you put into shaping your cake doesn't crumble away... Learned that lesson thae hard way :S
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Zucchini and Potato Bake

Reviewed: May 9, 2010
My baby brain kicked in with this one and when the recipe called for "bread crumbs", I assumed it meant coarse bread crumbs (like croutons). So I didn't get the desire effect of the zucchini staying crisp. Regardless of my blunder, the flavour was good.
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Banana Fritters

Reviewed: May 9, 2010
Not a 100% fair review since I added more banana than the recipe called for because the top rated review recommended it. I think that it was this reason that the middles ended up very doughy. Also, The top review recommended dropping this into the oil using a 1/3 cup measure which made the fritters too big to cook thoroughly without burning the outside. If I were to try this recipe again, I would stick to the original.
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3 users found this review helpful

Traditional Mashed Potatoes

Reviewed: May 5, 2010
I'm going to toot my own horn here and say that I'm a pretty good cook, but mashed potatoes were always my Achilles Heel. When I read this recipe I though "Pfft! That's how I make my mashed potatoes more or less! How could these be any different?". I don't know how warming the milk makes all the difference, but it really does. My potatoes were so smooth and creamy. I always use seasoning salt on potatoes because it tastes so much better than regular salt. And sometimes I even leave the skin on the potatoes because I like the dimention it adds to the flavour, but never when I'm serving my MIL. I think she'd swoon if she saw skins in her mashed potatoes ;)
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Guacamole

Reviewed: Apr. 29, 2010
So easy, so delicious!
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Pecan Pie Cake I

Reviewed: Mar. 25, 2010
This is a really weird cake to make... I'm still not sure if I did it right. There should really be some description of what the cake should look like/move like/feel like before you pour the second layer onto the first. That being said, it was tasty... Whatever it was...
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Flourless Peanut Butter Cookies

Reviewed: Oct. 18, 2009
I use those Air Bake cookie sheets and found that I had to double my baking time. I also added 1/3 cup of chocolate chips to appease my pregnant taste buds. Peanut butter + Chocolate = GOODNESS :)
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Outrageous Chocolate Chip Cookies

Reviewed: Oct. 18, 2009
These weren't bad. The oatmeal flavour and texture didn't really show through nd the peanut butter tase was pretty mild. If you're looking for a more intense peanut butter and chocolate cookie, try Flourless Peanut Butter Cookies with 1/3 cup chocolate chips from this site.
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Kitty Litter Cake

Reviewed: Sep. 12, 2009
The overall effect and reaction you get from this cake is priceless... The taste is only so-so. I'm pretty sure it needs a saltier flavour to compliment all the bland sweet going on. If I were to make this again, I would use peanut butter sandwich cookies and/or butterscotch pudding. I hope I have occasion to make this again. I would love it if disgusting cake was actually dreamily delicious!
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Creamy Rice Pudding

Reviewed: Sep. 12, 2009
Excellent recipe for leftover rice. My husband said it gave his Grandma's recipe a run for the money :)
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Fluffy Pancakes

Reviewed: Sep. 12, 2009
The batter turns out way thicker than what I'm used to. The first pancake *poured* into a griddle preheated at a low heat browned on the outside long before it cooked on the inside. I added about another 1/4 cup of milk to the remaining batter which made it much easier to work with and they were still light, fluffy and tasty :)
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Simple Country Ribs

Reviewed: May 5, 2009
I've made these ribs a dozen or so times now and I think I've finally perfected my technique. 1) These ribs are only as good as the BBQ sauce you choose to use. For me up here in Calgary (home of the Stampede... YAHOO), it's got to be Cattle Boyz. 2) I only use about half of the BBQ sauce required to boil. I always found that because the fat rendered down, no amount of boiling after removing the ribs left me with a sauce I'd want to baste with. 3) I let the ribs sit in the other half of the BBQ sauce for at least 30 minutes before grilling and baste & turn often when on the grill. These ribs always get devoured in a hurry with lots of props to the chef ;)
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Delicious Black Bean Burritos

Reviewed: May 5, 2009
So easy to prepare and even easier to eat :) Do add a healthy sprinkling of chili powder to the mix. I served mine up with salsa and sour cream. YUM!
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Beefy Chinese Dumplings

Reviewed: May 4, 2009
This is hardly an accurate review of this recipe. I had been given a recipe for Chicken Dumplings by an Oriental woman that I used to work with. She quoted the recipe from memory and spoke broken English so I assumed it was this reason that my dumlings were not as tasty as hers. I used parts of this recipe to to recreate her yummy dumplings. I substituted 1lb of ground chicken for 1.5lbs beef, 4-5 chopped green onions for regular onion, and sesame oil for vegetable oil. She always fried her dumplings but never said that she boiled them, so I tried boiling them first, then frying them over a medium low heat. I found that when you boiled them in a sauce pan, you had to stir until the water boiled again or a few would stick to the bottom, and if you fry the boiled dumplings on too high a heat, they stick. In the end I came to the conclusion that if you want to fry the dumplings, boiling isn't necessary. My co-workers dumplings are still the best, but these were pretty good
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Oriental Dipping Sauce

Reviewed: May 4, 2009
The dip itself was incredibly salty even though I used low sodium soya sauce HOWEVER, when I paired it with Beefy Chinese Dumplings which is a rather unsalty dumpling, it tasted okay.
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Alex's Raw Chocolate Pudding

Reviewed: Apr. 20, 2009
I got this recipe through the "Daily Dish" email. I read it and realised that I had pretty much everything on hand, so curiousity got the better of me and I gave it a try. I struggled with how to rate this recipe because I'm not a vegan or a complete naturalist I had to do some substituting, which I hate doing when trying a recipe for the first time. I don't even know what agave nectar is so I used honey like others suggested. I used 1% milk since that's what was in my fridge. I also only had sweetened coconut to work with and I assume that raw cocoa powder and Hershey or Fry's cocoa powder is the same thing. The texture was perfect. Nobody will ever mistake the flavour for Jello Chocolate pudding, but it was pleasant. Not too sweet, but it definitely qualifies to fill a sweet craving. My 2 yr old thought it was the bee's knees. I suppose I could try making this with chocolate milk or adding more honey or more banana... But in the grand scheme of things this recipe acomplishes what it was set out to do, be a healthier alternative.
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Granola Raisin Bread

Reviewed: Apr. 14, 2009
I applied the same trick I learned in "Best Bread Machine Bread" from allrecipes. Mix your honey and warm water and pour it in your bread machine. Then, despite that fact that it flies in the face of what your bread machine instructions say, add the yeast and let it proof for 10 minutes. Then add your flour, oats, granola, salt and butter. By adding the yeast first you will have a super tall, light loaf. I had to add 3 tbsp of flour to make the dough less sticky. I also used half whole wheat flour, half white flour. And I didn't have golden raisins on hand so I used regular raisins. This is a really nice, subtly sweet loaf with just a hint of crunch. My kid liked it so much that she ate 2 big slices.
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Chocolate Trifle

Reviewed: Mar. 15, 2009
Better make sure you have insulin on hand. This one will test your sweet tooth
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Displaying results 41-60 (of 79) reviews
 
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