mommymeggy Recipe Reviews (Pg. 4) - Allrecipes.com (10700479)

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Key West Chicken

Reviewed: Jun. 7, 2011
I used this mix as a glaze to bake pan-seared chicken in the oven. Really good flavor & went perfectly served upon Maine Wild Blueberry Salsa recipe on this site.
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1 user found this review helpful

Mango-Peach Smoothie

Reviewed: Jun. 7, 2011
I used frozen fruit so it was more slush-like.
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5 users found this review helpful

Mocha Chocolate Chip Banana Muffins

Reviewed: Jun. 7, 2011
Great flavor, albeit just a tad on the dry side. Still, worth making again as the kids LOVED them & with modifications they're a healthy snack. I followed suggestions of using 1/4 c butter + 3/4 c applesauce, & cut sugar to 3/4 c using half white & brown. I used all whole wheat flour & dark choc chips. I'd check them at 20 min.
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7 users found this review helpful

Raspberry Streusel Muffins

Reviewed: Jun. 7, 2011
I was out of sugar so I used all brown sugar. These were scrumptious.
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0 users found this review helpful

Mascarpone Stuffed French Toast with Peaches

Reviewed: Jun. 1, 2011
This is absolutely delicious. It's decadent but is still light and crisp somehow, so you don't feel like you're being bogged down when you eat it. I read that bolillo bread is much like french bread, so I used a loaf of that and cut it into 1 1/2 inch slices, then made "sandwiches" with the mascarpone mixture. Six eggs is too many; I recommend starting with 4 (and slightly reducing milk.) We had to throw away quite a bit of batter. Don't skimp on the lemon zest - it's so delicious in this recipe.
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14 users found this review helpful

Old Settlers' Baked Beans

Reviewed: Jun. 1, 2011
Made this vegetarian. Next time would add onions and peppers for depth of flavor.
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2 users found this review helpful

Sweet Potato Potato Salad

Reviewed: May 25, 2011
YUM! I think 3 eggs is plenty, but other than that I followed the recipe exactly and it is quite good. We really enjoyed the sweet potato -- it wasn't at all weird.
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2 users found this review helpful

Chicken Salad

Reviewed: May 25, 2011
Left out bacon, added almonds, Purple rather than green grapes. Love the ginger.
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2 users found this review helpful

Stuffed French Toast II

Reviewed: May 13, 2011
I'm not sure why some had trouble with fat free cream cheese. If it's softened, it works exactly the same as regular for a recipe like this. It spread & cooked wonderfully -- I had no problems with it. For a bit of "fancy," I used a french baguette sliced into 1 inch pieces, rather than oatnut bread. It cooked to a beautiful golden. I added cinnamon to the egg mixture, & had to use vanilla extract as I was out of almond -- this recipe is delicious but almond would add an even more scrumptious layer! This was an easy way to impress house guests -- A KEEPER!!
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2 users found this review helpful

Southern Yank Pulled Pork BBQ

Reviewed: May 13, 2011
This is so flavorful. I used it in the Barbecue Lasagna recipe on this site. To thicken up the standing crockpot sauce, I ladled it into a bowl and mixed with a tad more plain bbq sauce. Didn't take much to get it to an ideal consistency.
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4 users found this review helpful

Key Lime Cheesecakes with Raspberry Swirls

Reviewed: May 13, 2011
I've made a lot of cheesecakes. This one is just mediocre & can't stand alone. With the added lime, I think you'd have a really special combination, IF the recipe called for enough, which it doesn't -- Needs more zest, needs more juice. I wouldn't make it again without increasing both.
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5 users found this review helpful

Barbecue Lasagna

Reviewed: May 8, 2011
This is total comfort food. I made the pork following the Southern Yank Pulled Pork BBQ recipe from this site (which was AWESOME.) I agree that it's kind of a one-note dish that relies heavily on the quality of your bbq -- so make sure it's good! My picky 5 yr old loved it.
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6 users found this review helpful

Banana Sour Cream Bread

Reviewed: May 7, 2011
Really good. I halved the recipe & made the healthy substitutions LINDABTX listed in her review. What I differently from her was to use half honey for the sugar. I kept the sour cream full fat (it's hard to find natural sour cream in a low fat variety,) but I think that was for the best anyway. I used 1 egg and 1 egg white for the halved recipe. FYI, I made mini-loaves and they took 40 min to bake at 325; the full size loaf took an hour.
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1 user found this review helpful

Jicama Spinach Dip

Reviewed: Apr. 27, 2011
I couldn't find the leek mix, so I used only veggie. I increased spinach to about an extra half-pkg. Two whole packages would have been realllly spinachy. This recipe offered a deeper flavor than other spinach dips I've tried, and the jicama has a more pleasing texture than water chestnuts, which can feel like styrofoam, in my opinion! This is a keeper. Served with pita chips, but we've been spreading the leftovers (recipe makes a ton) on slices of bread.
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9 users found this review helpful

Dark Chocolate Cake I

Reviewed: Apr. 27, 2011
Dense, rich, heavenly. This recipe will remind you of the way chocolate cake is supposed to taste - not like a boxed mix! I used buttermilk in place of the water for more depth of flavor. I baked in a bundt pan, and it took about 40 min to cook, but set beautifully. Topped with whipped cream frosting and strawberries. DEEEEELICIOUS.
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1 user found this review helpful

Light Wheat Rolls

Reviewed: Apr. 3, 2011
These are delicious & the dough is well-behaved. I have made both classic rolls and hoagie buns out of this recipe.
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1 user found this review helpful

Peanut Butter Easter Eggs

Reviewed: Mar. 14, 2011
I had to add twice the milk to make the "dough" workable. Rolling them into egg shapes was too time-consuming so we just made balls. Not sure this is the best Buckeye recipe out there..
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2 users found this review helpful

Chocolate Cookie Cheesecake

Reviewed: Feb. 2, 2011
Really, how can you go wrong with a recipe like this? It wasn't the most beautiful cheesecake I ever made (assumingly b/c of the weighty additions to the batter and top,) but it was scrumptious.
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4 users found this review helpful

Honey Wheat Bread I

Reviewed: Feb. 1, 2011
This is a great bread. Here are some tips that might help: As long as you knead this dough long enough (7 min or so,) and allow your yeast to proof till foamy, there's no reason not to use ALL WHOLE WHEAT flour rather than combining it with bread flour. And don't add extra flour prematurely -- the flour really works itself in the longer you knead and the stickiness goes away. I just let my KitchenAid do all the work (on low speed.) I didn't have to add gluten in order to get a light, fluffy, bakery quality bread. Using all WW flour makes the bread so much healthier! I allowed my bread to rise in an oven set to "warm" with the door open. Also, if you're not using pre-measured, enveloped yeast, .25 oz = 2 1/4 t yeast. I replaced the shortening with melted butter, but left off the 2T called for as a glaze (it really isn't needed.) One other suggestion - bake at 350 rather than 375; maybe my oven runs hot? Delicious!!!!
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19 users found this review helpful

Rich Chocolate Frosting

Reviewed: Jan. 31, 2011
I usually make buttercream frosting, but I really loved the milkiness of this recipe! So creamy yet splendid for piping up large mounds of frosting - Used on Chocolate-Zucchini Cupcakes from this site.
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4 users found this review helpful

Displaying results 61-80 (of 386) reviews
 
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