fourpiesmama Recipe Reviews (Pg. 1) - (10661244)

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Won Ton Wrapper Appetizers

Reviewed: Oct. 24, 2008
I thought this was excellent! First, you must brown the sausage, so it will be crumbly and you can blot all the excess fat off. I skipped the olives, but added some finely chopped red peppers when I sauteed my sausage. I prepared FRESH ranch dressing, using the Hidden Valley packet, and prepared it with 2/3 cup light mayo and about 1/2 cup of milk. I wound up using about half of this mixture in the sausage and cheese mix. The wontons turned out to be a lot easier than I thought and I found out through experimenting that you DO NOT have to brush them with oil, or oil the pan. I would recommend that you only lightly prebake the shells, because they will become quite brown when cooking with the filling in them. I took this to a girls night and they were all polished off and everyone wanted the recipe. A big hit!!
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67 users found this review helpful

Whiskey Slush

Reviewed: Apr. 10, 2008
very good slush, NO extra sugar is needed, all the juice concentrate is plenty sweet (and I like sweet cocktails). I'm not sure I cared for the orange juice flavor in this, I think next time (there will be one!) I may try limade and lemonade combined. I'll report back! *****UPDATE: tastes very good with limade instead of Orange juice concentrate. I love this recipe!***
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51 users found this review helpful

The Best Sweet and Sour Meatballs

Reviewed: Jan. 25, 2011
A very good recipe. I seasoned my meatballs more to my taste, though. This recipe called for no salt or other seasonings for the meatballs! I did double the sauce ( we like a lot) but I only did 1 and half cups of brown sugar (not the full 2 cups) and it was plenty sweet. A very good recipe. I also added a little ketchup and used cornstarch instead of flour to thicken.
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37 users found this review helpful

Green Onion Cakes

Reviewed: Jan. 16, 2010
this is very close to the recipe that I use for green onion cakes (Martin Yan version). Green onion cakes are meant to be flat..the purpose of letting the dough rest is just to develop the gluten and make the cake more tender when fried. These cakes are typically served as appetizers in Asian restaurants. They are meant to be somewhat plain...I brush mine with sesame oil and sprinkle some salt when doing the layer of chopped gr. onions. The key is to serve them with a dipping favorite is soy sauce mixed with a little bit of super hot red chili sauce (you know, the kind with the bright green lid in the Asian cooking aisle). They are meant to be enjoyed with sauce, thus they are kinda plain.
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34 users found this review helpful

Tangy (Not Sweet) Tartar Sauce

Reviewed: Jun. 22, 2012
I mostly followed this, but used dill relish (lazy!) and a touch of regular relish. Added the dill juice plus lots of pepper and some seasoning salt. I was trying really hard not to eat it as chip dip! Very, very good!
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24 users found this review helpful

Summer Beer I

Reviewed: Jun. 1, 2008
this is the same recipe we have been making for years. we usually just serve it on the rocks and it is just as good. Beware, these pack a punch! We usually make the second and third pitchers with less (or no!) vodka. Also good with rum or white tequila.
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23 users found this review helpful

Omelet in a Mug

Reviewed: Dec. 19, 2008
great idea for a quick breakfast....don't forget the non stick spray, or you will have a mess on your hands!!
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18 users found this review helpful

Speedy Blueberry Refrigerator Jam

Reviewed: May 25, 2009
I forgot to review this when I made it last summer. This was my first time ever making jam and it was quick and simple! I did cut the sugar to 1 1/2 cups and that was the right amount of sweetness for me!
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14 users found this review helpful

Grampa Dave's Texas Chainsaw Bar-B-Que Sauce

Reviewed: Apr. 8, 2008
This is an excellent base recipe, however it is VERY sweet. I have made it omitting the maple syrup and brown sugar and only using about 1/2 of the molasses that are called for (it's still plenty sweet from the ketchup and OJ). I really like the use of citrus for the acid it gives the sauce and the onion and garlic round out the flavors. I also have found that a tsp of chili powder is a nice addition. thanks, Grampa Dave!
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13 users found this review helpful
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Easter Basket Cake

Reviewed: Mar. 23, 2008
very cute and easy idea. I used some light cardboard to form the handle and wrapped with grosgrain ribbon. You'll want to have about 2 cans of icing to get enough coverage and not be short. Very fun for everyone!
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12 users found this review helpful

Ice Pops

Reviewed: Jun. 23, 2010
very good ice pops, these have the actual softer texture like store bought pops (not rock hard and icy!). But they were SO sweet they almost knocked my fillings out (of course, the kids loved them). Next time I will cut the sugar back to 1/2 cup and go from there. Very good recipe though, thanks!
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11 users found this review helpful

Sausage Potato Medley

Reviewed: Sep. 4, 2008
I was skeptical, but even my husband enjoyed this one (and he can be kind of harsh on new recipes!). I had a bunch of left over cooked sausage from the weekend which I chopped up and placed over the potato layer. I followed the rest of the recipe pretty close to how it was written, but added some extra spices (cajun blend) to the sauce. This was a great hearty meal and I bet it would be awesome with all pork sausage crumbled in it. A very yummy and versatile brunch or dinner!
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9 users found this review helpful

Pizza Dough III

Reviewed: Oct. 11, 2012
Like many other reviews have noted, i needed about an extra 1/3 to 1/2 cup flour. I did use bread flour and had good results. I would use this recipe again, made a nice, tender crust, not too thick or thin.
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8 users found this review helpful

Easy Ice Cream Sammies

Reviewed: Jul. 4, 2009
these were a fun treat to make and eat. I liked that the cookie part was soft (even when frozen) so that the icecream didn't squish out. I copied Trisha's picture and rolled the edges in sprinkles....very cute! A tip that made the cookies more uniform and not too thick......I spooned out the batter onto the cookie sheet and flattened with the back of the spoon into a circle. Then with fingers dampened with water, I was able to smooth out the surface of the cookies (the dough is very sticky, thus the damp fingers!). Without this bit of smoothing out, the cookies were kind of lumpy and bumpy. I will make these again, the kids and grownups both enjoyed them.
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8 users found this review helpful

Beer Margarita

Reviewed: Jun. 9, 2008
we know this as beer punch. We cut down the booze to 6 oz for a batch and it's also good with limade concentrate. After the 1st pitcher or two, we cut WAY back on the vodka, to avoid a too wild party, because these sneak up on you, BIG TIME!!! They are also good with rum or a light tequila. Make sure you have a designated driver!!!
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7 users found this review helpful

Basic Microwave Risotto

Reviewed: Aug. 15, 2010
I am going to give this recipe 5 stars for the idea and technique. I have never made risotto before and have always wanted to. I've had this recipe saved for a long time and purchased the arborrio rice to make it. Well, tonight was my opportunity to try it out. I followed the recipe closely, but substituted shallots for onions (like the flavor better) and used chicken instead of veggie broth. This was very good, but I did use more liquid than the recipe called for. My rice container suggested 3 cups of liquid for 1 cup of uncooked rice, and I think that's a lot closer to what you will really need to use. I ran out of broth and had to add extra wine (didn't want to use water!) so mine ended up being pretty wine tasting (is that a word?). The kids weren't crazy about that, but hubs and I both enjoyed it. Would probably be great topped with some fresh chives or parsley at the end. Next time will plan of having more broth available and just a bit of wine. Loved the parm stirred in at the end. Will totally try this again and it's nice enough for company!
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6 users found this review helpful

Chai Tea Mix

Reviewed: Jun. 9, 2008
I followed the other reviewers suggestions and cut the sugar by half. I also increased the cinnamon and ginger by 50% and made sure to add 3/4 tsp of white pepper to add some spice. This is a very good mix, but when the tea is made up, there is some spice/scum that floats on top and sticks to the edge of the mug. I still enjoy it though, and it's much cheaper than buying prepared mix. Also, I like that I control the sugar and fat, by choosing my ingredients. thanks!
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6 users found this review helpful

Absolutely Awesome BBQ Sauce

Reviewed: Apr. 6, 2008
I am very glad that I omitted the brown sugar, I am sure that it would be very, very sweet! I made mine using bourbon instead of rum. I think it was overpowered by too much soy, worchestershire and bourbon. It was plenty sweet even without the sugar. I did like the use of chili sauce in this recipe, but I won't be making this again. It's not for me.
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6 users found this review helpful

Fluffy Pancakes

Reviewed: Mar. 8, 2011
excellent...the best pancakes I have ever made. I did add a touch more milk, because they were VERY thick. And skipped the melted butter in the batter. These pancakes were gobbled up by my two boys with almost none left for me!
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5 users found this review helpful

Oatmeal Chocolate Chip Muffins

Reviewed: Jan. 9, 2011
I made these as written, but I did add some cinnamon (about 1/2 tsp to the batter) and some on top with my sugar as well. Without that, the muffins might have been a bit bland, but they turned out great. I loved the technique of softening the oatmeal in the milk. The muffins were tender and got thumbs up from my boys! Will make again!!
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5 users found this review helpful

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