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

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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
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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110 users found this review helpful
Photo by A & R's Mommy

Marshmallow Fondant

Reviewed: Feb. 3, 2011
To get a TRUE RED colour, use cocoa powder instead of icing sugar when kneading, then use the gel colour red from the little tub that you can only buy at specialty stores (like Michael's) as opposed to the little bottles of liquid that you can purchase at any grocery store. Dying icing or fondant red from a white base will result in pink without the addition of A LOT of dye, and even then I have never been overly pleased with the red I ended up with. Starting from a brown base will take you to a deeper red tone with less colouring.The fondant may be a little more brittle than other colours after refrigeration, but kneading with more butter will bring back the elasticity and prevent it from cracking when working with it. I apply the same technique when going for black as well :)
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88 users found this review helpful

Quinoa Chili

Reviewed: May 3, 2011
I was doing a cleanse and decided to give this recipe a try (without the ground beef) to add a little variety to my boring cleanse diet. What a pleasant and tasty surprise this dish turned out to be! I never would have thought of using quinoa this way. Thanks for the recipe! It is now a part of our regular rotation :)
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38 users found this review helpful

Salmon with Dill

Reviewed: Aug. 10, 2010
I enjoyed this. I did a add liberal squeeze of lemon. As for baking time, I always follow Mike Fiction's advice from another salmon recipe on AR: "I would specify that cooking salmon is not as simple as placing in oven for x amount of time. You should cook salmon based on thickness. Bake uncovered in a preheated 450°F oven for 4-6 minutes for each .5 inch of thickness." That advice has never failed me :)
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30 users found this review helpful

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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23 users found this review helpful

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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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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Yummy Sweet Potato Casserole

Reviewed: Oct. 24, 2010
I think the trick for this dish is to gradually add the sugar a bit at a time and taste-taste-taste! I'd imagine that how sweet the dish is will vary depending of how you prepare the sweet potatoes. I roasted mine and only needed half the sugar. I think if you boiled them, you might need to add more :)
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10 users found this review helpful

BC Cherry Jam

Reviewed: Aug. 27, 2011
Being a born and raised Calgarian, cherries from a tree are something that is bought, not grown. What I do have are two bushes of Nanking cherries, those teeny little red berries that are more pit than fruit, but oh so tasty. So I picked my Naking bushes clean... And got me about a whole cup once pitted... I went to the farmers market and made up the difference with some BC cherries and the results were fabulous! I probably didn't even need to go through the process of canning the jam since we're consuming it faster than a Cullen can run ;)
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9 users found this review helpful

Donut Muffins

Reviewed: Jul. 15, 2011
Adding 1/4 to 1/2 tsp of salt to the batter would really make these little gems pop. A really fun, easy and tasty recipe to do with the kiddos :)
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8 users found this review helpful

Honey Glazed Ham

Reviewed: May 26, 2010
I am a mother of 2 small children, so when I saw the slowcooker adaptation that MAZZO did for this recipe, I leapt at the idea of 'taking the easy way out'. The added bonus of their adaptation was the honey glazed carrots. I was very disappointed with this recipe done in the slowcooker with the addition of baby carrots. I found that neither the ham nor the carrots really got a strong flavour. I decided this recipe deserved fair shake so I prepared it as written and surprise-surprise, it was oodles better. Since I still really wanted to accompany this recipe with honey glazed carrots, after the ham came out of the oven, I poured the remaining glaze into a small sauce pan with a small bag of baby carrots and boiled them together for 8-10ish minutes. The carrots were a dream. Thank you, MAZZO, for suggesting the addition of carrots, but when I make this recipe again, I will stick to the original and prepare my carrots as a seperate dish :)
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Blueberry Sauce

Reviewed: Aug. 8, 2012
I am canning this recipe to see how it hold up. Will let you know in a few weeks :)
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7 users found this review helpful

Manicotti Alla Romana

Reviewed: Feb. 3, 2011
I tasted all components of this dish as I went along since there were some fairly mixed reviews by other members. Before I had even read the reviews, I knew that I would be subbing half of the beef for Italian sausage meat. I used Johnsonville mild italian sausage meat from my local grocery store. To my meat filling I added salt, pepper and a pinch or red pepper flakes. After reading a few reviews, I decided to play it safe with the white sauce and instead of adding all of the chicken stock right away, I added 1/4. Just a note, when making a roux it is equal parts fat and dry. Since I had taken away 3/4 of the chicken stock, I replaced that amount with flour so that my sauce would thicken properly. After tasting, I added almost all of the chicken stock back since you needed the salt and flavour to cut through the heavy cream flavour. For my red sauce, I used Best Marinara Sauce Yet from AR, made with Italian Stewed Tomates from AR which has always been a favourite of mine. There is no need to add additional basil to this sauce. To stuff the noodles, I used Jen G.'s technique of slicing the backside, spooning in the filling, rolling them back up and placing them slit side down in the pan. My 9x13 pan could only fit 8. I yielded about 20 from this recipe. I alternated red and white sauces in ribbons across the manicotti and baked as directed. When baking some of the leftovers a few days later, I used mozzarella instead of parmesan and pereferred the mozza. (WHEW!) :)
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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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Banana Pancakes I

Reviewed: May 20, 2011
Ol' Butter Fingers here dropped a bunch of bananas, which then turned black in a hurry so banana pancakes for breakfast it was! These were great! Next time I would double the salt to a 1/2 tsp to better enhance the banana flavour. Also, medium high heat is a disasterous setting for my pancakes. I always do medium low and have great results. One last thing, because these pancakes have banana in them, cooking them thoroughly means that they will be darker than the usual 'golden pancake'. Think of it as the difference in colour between a regular loaf of bread and banana bread :) Oh, and you can't lose if you throw a few blueberries or for special occasions chocolate chips into these bad boys. The best technique for add-ins to any kind of pancake is to pour the batter into the heated griddle first, then plunk in your blueberries or chocolate chips or whatever on the raw side while the other side cooks. This method is also great if you want to use the add-in to make a design like a smiley face or initial in the pancake :)
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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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Alicia's Aloo Gobi

Reviewed: May 10, 2011
When I was reading the recipe, I said to myself; "A TBSP of salt? Really?" But yes, a TBSP of salt. Really. It's all that salt that really opens up your taste buds and then ALL that cayenne makes you want to cry from the fire-hot sensation coated across your tongue. To be clear, I didn't mind this dish, but I agree that there is something not quite right about the spices. The salt should be cut at least half and that a TBSP of cayenne is waaay too much. Honestly, I'd probably only add a TSP since all you can taste is heat past the first bite. Garam Masala is pretty much just an exact repeat of the spices that are already in this dish, but it also has some clove and nutmeg. I didn't mind it, but it's not a necessity for this dish. UPDATE: Okay... I was totally dreading the leftovers, but I enjoyed this WAY more after it had been sitting in the fridge for a couple of days. The flavours worked a lot better, but it was still too salty and too hot. I decided to try this dish again. Given how saucy the dish is, it is perfectly adaptable to the slowcooker. Follw step 1, then everything into the slowcooker. Frozen cauliflower and potatoes slightly smaller than 1" cubes on high for 5 hrs cooked everything to the point that some was stuck on the the sides. Could have cut cook time to 4 hrs and been fine. Used about 1 tsp salt and about 1 tsp cayenne and used the garam masala. Much preferred the heat, but had to add salt after cooking. Great to be able to do this in the slowcooker :)
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5 users found this review helpful

Slow Cooker Beef Stew IV

Reviewed: Dec. 2, 2010
... Meh... I think that next time I will substitute 1-1 1/2 tsp of Clubhouse Montreal Steak Spice (in the US, I think it's McCormicks Steak Spice) in place of both the salt and pepper to better enhance the flavour of the beef
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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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5 users found this review helpful

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