A & R's Mommy Recipe Reviews (Pg. 1) - Allrecipes.com (10463053)

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Easy Granola Bars

Reviewed: Jun. 24, 2008
Such an easy and tasty recipe! For my healthier batch I omit the chocolate chips and cranberries and add 1/2 c. Chopped dried apricots, 1/2 c. raisins, 1/2 c. chopped dates. For a guiltier pleasure I substitute the butter with melted peanut butter, and subtitute the cranberries with 1/2 c. banana chips (broken into little pieces) and 1/4 tsp. salt. A tasty treat for sweet & salty fans like me! Also, for those of you who find that these bars crumble too easily, I've found that you have to really press these into the pan. Try spraying a spatula with nonstick cooking spray and using it to firmly press the granola into the pan. Also, I never had any luck flipping the pan. I just wait until they are completely cooled in the pan before I cut them and that works for me.
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Homemade Crispy Seasoned French Fries

Reviewed: Jul. 21, 2008
I read a few reviews and agreed before hand that adding Cajun spice instead of paprika suited us. I also substituted seasoning salt for the regular salt since it is always the best seasoning for potatoes. Also, I found that the fries were best if they sat for about 10 minutes and not fresh out of the fryer. Other than that, darn good!
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Avocado, Tomato and Mango Salsa

Reviewed: Jul. 21, 2008
I think I've made this salsa a hundred times and everyone who's tried it loves it. It's a great recipe when made as written. I can't thank you enough for sharing!
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Heavenly Angel Food Cake

Reviewed: Jul. 21, 2008
I used the egg whites in a carton and my KitchenAid mixer with no problem. In fact I never had a problem fluffing up cartoned egg whites with my old electric hand mixer. What has always worked for me was putting the bowl and the mixing paddles into the fridge (I never, EVER had any luck using room temperature egg whites... and believe me I tried!). When both are cooled to fridge temperature, pop in your egg whites, tilt the bowl, turn your hand mixer up to the highest setting and start whipping from the top third. For the egg whites to fluff up there needs to be a lot of air incorporated into them so keep whipping in the top third instead of plunging your mixer into the deepest part.
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186 users found this review helpful

Fresh Tomato Salsa

Reviewed: Aug. 19, 2008
Definitely add a clove of garlic and (like almost all salsas) it tastes better the next day.
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1 user found this review helpful

Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Aug. 31, 2008
Maybe it's because I live at a high altitude and in a dry climate, but I didn't have to add more flour to this recipe. I was, however, very careful not to overmix. Generally a pretty good cookie. Thanks!
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Photo by A & R's Mommy

Buttery Pan Rolls

Reviewed: Sep. 17, 2008
The best bun recipe that I have tried on allrecipes.com! My family is a little neurotic and will only eat the soft inner buns as opposed to the crusty outer buns... I know, we're weird. As opposed to throwing out more than half of my hard work I used one 9x13 greased baking pan, reduced the total number from 40 buns to 30, took six of the rolls of dough, rolled them out and lined the inner walls of the pan with them, then followed the rest of the instructions as written. The result: 24 nice, soft inner buns... and four crusty walls.
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Photo by A & R's Mommy

Italian Stewed Tomatoes

Reviewed: Oct. 7, 2008
I made a half recipe of these and used them in the "Best Marinara Sauce Yet" (from this site). Very Yummy! UPDATE: I canned this recipe (the whole recipe, not half) in 500mL (16oz) jars and yielded 6 cans. I filled the jars with the tomatoes and veggies first, then topped it up with the liquid until the volume was level with the bottom thread of the jar. I processed them in a boiling water bath for 1 hour. When I opened my first can about 6 weeks later it was EVEN BETTER than when I made it fresh. The flavour was incredible! So I'm changing my review from 4 stars to 5 stars and I highly reccommend that you can this recipe!
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Best Marinara Sauce Yet

Reviewed: Oct. 7, 2008
Great flavour and texture! I read the reviews and made the following changes: 1. I added 1 tbsp of brown sugar 2. I didn't have any white wine on hand so I used chicken stock 3. I added and extra clove of garlic 4. I used half the amount of olive oil to saute the onions. Since everything was going into the food processor, I didn't bother mincing the garlic or chopping the parsley. Finally, I used a half recipe of Italian Stewed Tomatoes (from this site) instead of canned tomates. Very yummy!
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Spanakopita II

Reviewed: Oct. 14, 2008
I substituted out 1/4 of the spinach for an equal amount of cream cheese (since I'm not actually Greek I can get away with it ;). I accidentally left out the egg and these still turned out great. Even without the added volume of the egg, I still yielded about 28 when using about 2 tbsp of filling in each. I took two sheets of phyllo, buttered in between them, then used a pizza cutter to slice the combined sheets into thirds from the long side. A lot of work, but they got a great reception!
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Home Style Macaroni and Cheese

Reviewed: Oct. 19, 2008
I love this recipes and have made it dozens of times! To add a dash healthiness to this decadent dish, I chop up a crown of broccoli and add it to the macaroni when it has just two minutes left to cook. I bake it in my toaster oven with a foil cover (or the top will burn) I remove the cover for the last five or less minutes so the top crisps up. Also, while the original bread crumb topping is fine, my favourite is crushed corn flakes and either mozzrella or cheddar cheese. YUM!
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Marinated Grilled Shrimp

Reviewed: Oct. 19, 2008
I use 3-4 fresh Roma tomatoes instead of the tomato sauce. I also don't bother pre-chopping. I just throw the marinade ingredients in the food processor and puree away. I have made this two times now and both times received great reviews on both presentation and taste. Oh - don't forget to soak your bamboo skewers before grilling.
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Potato Salmon Patties

Reviewed: Oct. 30, 2008
I halved the recipe since we are a family of only 2 and a half. I didn't have any potato flakes on hand so I reduced the amount of salmon and added a small, grated red potato. I also gave the whole recipe a generous sprinkling of seasoning salt before forming the patties and right after frying. My 1 year old loved them and had to share with me since my husband loved them so much that he was unwilling to share any, even to his own daughter ;)
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Baking Powder Biscuits I

Reviewed: Nov. 3, 2008
I hate shortening. I always use butter when a recipe calls for shortening because it bakes almost identically, and the flavour is so much richer. I have used this recipe dozens of times. It is very versatile. Simply add some cheddar for a cheese drop biscuit. You can actually roll this dough out if you roll it between 2 sheets of wax paper sprayed with cooking spray. Spread melted butter, brown sugar and cinnamon on the rolled out dough, roll it cup, cut and bake for quick, flaky cinnamon buns. Place thinly rolled dough on a cornmeal dusted baking sheet and top with pizza sauce, mozza and your favourite pizza topping for a quick, and easy pizza. It's definitely less co-operative than working with a yeast risen dough, but if you're in a pinch and creative with your modifications it's a whole lot faster and very tasty. UPDATE: New variation - Roll flat, spread with pesto sauce and top with about 1/4 cup of mozzarella and a sprinke of parmesan. Bake, slice into fingers and serve with marinara as a dip. Lovely!
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Chicken Fried Chicken

Reviewed: Jan. 1, 2009
We have an annual New Years Eve fondue. Instead of mixing up a traditional wet tempura batter, we used this recipe and method of for both the meat and the veggies in the hot oil. We will never go back to the traditional wet tempura batter. This was incredible! Thanks for sharing!
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Photo by A & R's Mommy

Best Bread Machine Bread

Reviewed: Jan. 7, 2009
I have been making all of my family's bread using this recipe for about a year now with fool-proof, fantastic results. I recently switched from whole wheat to whole GRAIN flour and for the first time, this recipe failed me. My bread would rise to a point, then it would seem to struggle under the weight or structure of the flour. I reached out to other allrecipe memebers for help via the buzz and Marie C. suggested I try VITAL WHEAT GLUTEN. The package said to add 1 TBSP of vital wheat gluten per cup of flour, so I reduced my flour by 3 TBSP and added the vital wheat gluten in it's place and... I GOT MY RISE BACK! All you have to do is check out my profile picture to see the difference it made. Thanks SHECOOKS for the awesome recipe, and thanks Marie C. and those fellow cooks who offer advice and help on the buzz for helping me get my rise back :)
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Slow Cooker Beef Stew I

Reviewed: Jan. 11, 2009
I wanted to like this sooo bad! It was pretty bland. There was a lot of after-market salting and spicing going on at dinner that night :(
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Spicy Fisherman's Pie

Reviewed: Jan. 12, 2009
I was intimidated by how many carbs and calories were in this dish but it sounded sooo good, so I lightened it up. I subbed 1lb of potatoes with 1/2lb frozen cauliflower, boiled them and mashed them together using my hand blender. I didn't add the milk to the mashed potatoes since using cauliflower added moisture. I also seasoned the mash with a liberal dash of seasoning salt and the result was awesome! I didn't have any cream on hand but since I have a one year old I always have homo milk so I used a big cup of milk and kept the fry pan on the stove on low for 10-15 extra minutes to reduce the sauce. I also used about 1/2 as much cheese. On the more decadent side of things, I thought that if you subbed out some of the cream and added cream cheese to the sauce it might play well with the rest of the flavours. I will definitely make this again UPDATE: It's April 14th and it snowed today (sarcastic YIPPEE!) so I was in the mood for something warm and comforting for dinner. I subbed the cream with fat free sour cream and added a handful of frozen peas and frozen corn to the cream mixture. It gave this dish that bit of kick in flavour it needed. I also squeezed half a lemon over the fish before I added the cream mixture which also helped add to the flavour. I did have to step out while this was baking and since I was concerned dinner would burn, I decreased the heat to 350 and covered it with foil which was a huge mistake. I ended up with Spicy Fisherman's Soup, but it was yummy
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Brown Sugar Brownies

Reviewed: Feb. 19, 2009
I added the chocolate chips and omitted the nuts (we're not nut-brownie people). I was a little suspect as the batter was more of a dough consistency, but I squished it into the pan and pressed on. Once it was out of the oven, I cut a large chunk and topped the hot brownie with a scoop of vanilla icecream. If I had a little whipped cream and chocolate sauce, I would never need to go to Moxie's for their dreamy dessert ever again! I made sure to have some the next day to get and accurate taste of the flavours that this brownie had to offer. A little dry, but not insufferably so, and also a little salty. I think that this recipe works best as a component of a dessert moreso than if it were served alone.
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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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