AUNT MAMIE Recipe Reviews (Pg. 1) - Allrecipes.com (1060073)

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Blueberry Crisp II

Reviewed: Mar. 9, 2011
I tried this out on family before making it for guests. I wanted to make sure the mayo did not make it taste odd. Wow--very yummy and easy. Definitely a keeper. I didn't change a thing.
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2 users found this review helpful

Orange Vegetables Soup

Reviewed: Nov. 13, 2010
This soup is unusually good. I used 2 cups canned pumpkin in place of fresh; 1 cup half and half cream in place of evaporated milk; 1 cup fresh apple cider in place of orange juice. Also used chicken bouillon, as it added more flavor than the vegetable bouillon. Don't know why the other reviewer said it was chunky--using the food processor in the final steps made it very creamy and smooth. Make it a day ahead so flavors can blend nicely.
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6 users found this review helpful

Southern Style Banana Split Cake

Reviewed: Sep. 15, 2010
Delicious! I freeze the crust and cream cheese layers way ahead of time, to save work. I whip one pint of heavy cream rather than whipped topping. I thinly slice 4 cups of strawberrries, mixed with 2 tablespoons of sugar, rather than using the cherries. I layer the bananas, then pineapple, then strawberries, then whipped cream. I toast 1/2 cups of sliced almonds and sprinkle them on top, rather than peanuts. Our family likes this variation.
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8 users found this review helpful

Cucumber Sandwich

Reviewed: Feb. 27, 2010
Making this sandwich is worth the extra little bit of food shopping, time and effort. It is different and very delicious. Try it with herbed cream cheese and a whole avocado!
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2 users found this review helpful

Aunt Lydia's Apple Cake

Reviewed: Feb. 27, 2010
Laurel (reviewer) must have been reviewing another recipe because there is neither oil nor applesauce in this recipe.
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8 users found this review helpful

Pineapple Bake

Reviewed: Nov. 17, 2009
Delicious, quick, simple, different. We enjoy this as a sweet side dish with pork, ham or hotdog casserole. Love it.
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5 users found this review helpful

Raspberry Bran Muffins

Reviewed: Nov. 14, 2009
These are delicious! Like most cooks, I tweaked this recipe to meet our family's taste. I used 1 egg and about 1-1/2 cups buttermilk because it is thicker than milk. I soaked 1/2 cup allbran in the buttermilk for 10 minutes before adding the liquid ingredients to the dry. I used 1 cup oat bran as well. I baked these at 375 for 20 minutes, which was just right. Everything else remained the same.
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7 users found this review helpful

Fusion Hummus

Reviewed: Nov. 9, 2009
Sorry, no one ate this when I served it at a potluck. I liked it okay--it was quite dark because of the balsamic vinegar, so this may have turned people off trying it. I prefer my hummus less sweet.
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3 users found this review helpful

Banana Cake VI

Reviewed: Sep. 21, 2009
I will be using this recipe from now on. I like it because it is tender and moist, with no dried-out corners or bottom. I did not use the freezer step, and it still tasted excellent. Like so many others, I found the baking time needed to be tweaked. I baked it at 275 for one hour, then at 300 for 15 more minutes. It turned out perfect. Next time I will cut the frosting recipe in half, and add some cream or milk to make it spread farther. The frosting is delish, but the amount overwhelms the cake.
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2 users found this review helpful

Henry and Maudie's Oatmeal Cookies

Reviewed: May 15, 2009
I omitted the water and the cookies came out fine. I added dried cranberries.
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4 users found this review helpful

Peanut Butter Pudding

Reviewed: Apr. 20, 2009
Excellent flavor; gave it 4 stars because I had to revise it. It did not thicken using only cornstarch as a thickener. In a measuring cup, I whisked an egg, poured some of the hot pudding into it, whisked again to mix, then poured this mixture back into the pan and heated on medium until thick and starting to boil, stirring all the while. This helped thicken it; poured into 4 fancy serving dishes, and put a dollop of jam on top, just before serving, as another reviewer suggested.
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5 users found this review helpful

Meatloaf Muffins

Reviewed: Apr. 4, 2009
Nice change from the usual loaf. It's fun to "frost" these with mashed potatoes.
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6 users found this review helpful

Roasted Vegetable Lasagna

Reviewed: Apr. 4, 2009
Excellent; will use this often. It was lots of work, timewise, but worth it. I used eggs instead of eggbeaters, and full-fat ricotta, 2 full 28 oz. jars of tomato/basil sauce, no fresh basil, and additional mozzarella. If you make and refrigerate this ahead of time and put it in the oven directly from the fridge, allow about 1-1/2 hours to fully cook. Hint: put the pan on a foil-lined cookie sheet to ease cleanup.
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11 users found this review helpful

Almond-Topped Fish

Reviewed: Mar. 31, 2009
Our favorite fish recipe--even family members who don't enjoy fish like this. I made it tonight with fresh tilapia, following exact directions (used Mrs. Dash as seasoned salt). Delicious with jasmine rice and fresh green beans as sides.
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3 users found this review helpful

Blueberry Lemon Loaf

Reviewed: Mar. 28, 2009
This is wonderful--we loved the tangy combo of fresh lemon and blueberries, and using sour cream makes it very moist. It also freezes well--I made 2 loaves, one to eat right away, one to freeze. Thanks for sharing!
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14 users found this review helpful

Poppy Seed Chicken

Reviewed: Feb. 24, 2009
Over 40 grams of fat per serving--ouch!
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2 users found this review helpful

Inside Out Ravioli I

Reviewed: Feb. 13, 2009
The original recipe can be found on the Taste of Home website--it was one of those "how I got my kid to eat....." recipes (spinach was the secret ingredient). The original calls for 2 cups of cheddar cheese and 1-1/2 cups of mozzarella. Use lots of fresh baby spinach (steamed lightly) instead of frozen. Use fusilla (spiral) pasta. Olive oil is not necessary. This is a great make-ahead recipe, and freezes well.
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36 users found this review helpful

Chocolate Chip Banana Muffins

Reviewed: Jun. 11, 2008
Thanks for a nice recipe, Lois. I used 3 medium bananas and buttermilk (3/4 cup) plus 1/4 cup oil. And milk chocolate chips! The recipe made 12, even though it says will serve 16.
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3 users found this review helpful

Frosted Banana Bars

Reviewed: Feb. 4, 2008
Excellent. Must be the sour cream that makes these so moist. I used 3 medium bananas, and followed the suggestion to use a 9x13 glass dish. Frosted with icing made from 1 (8 oz.) pkg. cream cheese, 2 cups icing sugar and 1 tsp. vanilla. Using this size pan, the results are more like cake than bars. Thanks, Delta for the great recipe!!!
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6 users found this review helpful

Butternut and Apple Harvest Soup

Reviewed: Jan. 28, 2008
We loved this soup. I followed the suggestion of using a sweet potato rather than white potato and liked that idea. Lazy me also used vegetable bouillon powder to make the stock. And I omitted the cream and didn't miss it. Will definitely add this to our list of favorite soups.
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34 users found this review helpful

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