mommymeggy Recipe Reviews (Pg. 1) - Allrecipes.com (10700479)

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Graham Cracker Crust II

Reviewed: Sep. 16, 2007
4*'s because the recipe needs an alteration. Sorry, but some of these reviews are just dead wrong in terms of what is meant by "16 crackers." The only way to fill up the pie plate (I used a 9 inch) substantially enough to get a sturdy crust is to use 16 WHOLE graham crackers: that's 16 of the large rectangles. Otherwise your crust will be flimsy & very difficult to spread evenly. However, in using 16 whole crackers you have to increase the butter to a 1/2 CUP. With those indications it's a great crust. I made it with Key Lime Pie VII so the no-sugar-needed aspect of this crust was a perfect compliment. I did not pre-bake (only baked the time necessary for the pie) and I greased the pie plate w/ the butter wrapper. The pie slices slipped right out.
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Vegetarian Quiche

Reviewed: Aug. 6, 2007
Very good. Spices can be upped. FYI, my quiche did not appear to be done even after an extra 5 min, as the knife didn't come out clean, but I took it out of the oven anyway & discovered when serving it was indeed done; the quiche just still appears wet when complete. Had I not gone ahead and taken it out I would have overcooked it.
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Health Nut Blueberry Muffins

Reviewed: Oct. 11, 2006
The picture doesn't do these muffins justice - mine turned out more like bakery muffins. I increased the wheat flour to 1 cup and the quick oats to 3/4 cup in place of the germ and oatbran. I also replaced half the milk w/ light sour cream. I used large, frozen wild blueberries and didn't have a problem w/ the muffins turning green, which one reviewer mentioned. My husband was eating these for every meal until they were gone and I am now sworn to make them again! SO GOOD. * I made them again... This time I omitted the nuts and added one apple, finely chopped. Turned out great!
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Double Chocolate Pie

Reviewed: Apr. 28, 2007
For those of you who have a gritty result, I'd say it's not the kind of milk you're using (I used whole) but perhaps you're not dissolving the sugar/milk mixture long enough, or melting the chocolate thoroughly. I whisked this recipe basically constantly and it came out with a lovely texture. It tastes like homemade chocolate pudding. Very good and pretty simple.
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Spicy Three Pepper Hummus

Reviewed: Aug. 23, 2008
I subbed peanut butter for the tahini, as it was what I had on hand. (Any nut butter would work.) 8 is too many cloves of garlic - cut it in half and you'll still have plenty. I sauteed my garlic in olive oil before adding it to the food processor with the rest of ingredients. Took care of that raw garlic unpleasantness. I also had to add extra oil and lemon juice; it was dry without. Very good final product!
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Green Bean Fries

Reviewed: Jun. 16, 2008
Following others' advice, I spread these on a cookie sheet and baked at 375 for about 20 minutes, rather than frying. They were nice and crispy; a relatively easy option for green beans that's fun for the kids!
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70 users found this review helpful
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Blueberry Lemon Bread

Reviewed: Jul. 24, 2007
I was able to save on fat/sugar by doubling all ingredients except for eggs, of which I used only 3 total and sugar, of which I used 1 1/2 cups total, and making 2 loaves. I also omitted the glaze. It turned out both moist and sweet even with the cutbacks. I'd recommend to those having trouble with sinking blueberries to beat a longer time after the addition of each egg - it fluffs up the batter more and hold the berries in place.
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Real Italian Calzones

Reviewed: Jun. 25, 2007
I'll echo other reviewers in esteeming this dough recipe - it cooks to perfection - & that you can fill to your liking. My filling consisted of 1 cooked/cubed chic breast, oregano, cheddar & mozz cheeses, salt, pepper, garlic powder and I went ahead & put sauce on the INSIDE - sorry! The recipe made what I consider 4 large, very stuffed calzones. I guess I overstuffed but they turned out delicious and didn't overflow. Thanks for this idea!
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Zucchini Souffle

Reviewed: Aug. 9, 2008
This recipe is great but I wouldn't make it without adding tomatoes! I put in 2 fresh, chopped. I also pumped up the salt and pepper a touch, and added 1/2 t each of garlic powder and curry powder. For those who found the recipe bland, those additions really make a big difference.
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Rainbow Salad

Reviewed: Aug. 2, 2007
HINTS: I found it easiest to mix 1 pkg of gelatin w/ water at a time; aside from preventing the mix from setting as other reviews mentioned, this way you only dirty 1 bowl. It takes about 40 MINUTES for each layer to completely set, so there's plenty of time for the next mix to cool down but no need to get all the flavors ready at once. Make sure a layer has completely set before adding another; even if it seems pretty solid the force of pouring another layer on top can disrupt the previous layer. So also, pour gently, just in case. I made a "frosting" consisting of 2 c whipping cream, 2 t lemon rind & 1/4 c pineapple juice... turned out great!
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Shortbread Crust

Reviewed: Apr. 15, 2008
This recipe provides more dough than will fit into a 9-in pie plate. It would probably work better in a 9x13. I had to cook 7 minutes longer than indicated to get it done & a couple of times had to take it out of the oven to pat down & reshape the rising dough so it would leave room in the dish for my pie filling. It was worth the effort though & went nicely with my key lime pie.
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Blueberry Breakfast Sauce

Reviewed: Jul. 1, 2008
This recipe made more than I expected so after using on waffles and pancakes for breakfast, we served the leftovers warm on vanilla ice cream -- YUM. Not too sweet... perfect.
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29 users found this review helpful
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Curry Sauce

Reviewed: Mar. 3, 2008
Delicious and flavorful. I took a short-cut for the sake of time by chopping the onion in the food processor and then cooking, rather than cook then puree. I served with chicken over rice...yum~
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Cranana Jam

Reviewed: Dec. 10, 2008
If you've never made jam before, start with this recipe. The ingredients do the work themselves. The result is beautiful, delicious and unique. I have made bunches of this for Christmas gifts! To can: wait for jam to gel a bit (this took mine about 45 minutes,) put jam in your canning jars, place in large pot, fill with water to one inch above lids, and boil 15 minutes. Remove and place on towel to dry. The lids will suction down while cooling.
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Al Kabsa - Traditional Saudi Rice and Chicken

Reviewed: Oct. 18, 2011
I was happy to find a new Eastern recipe without curry! This dish has amazing flavor, and smells delicious while simmering. To avoid msg, I cooked the rice in chicken broth rather than using a bouillon cube/water. I ended up adding additional broth to the pot of chicken, so the mixture would end up saucier. (I enjoy the succulence that adds served over rice!) I will definitely make this again, but next time won't waste my pricey saffron in it - there are so many other spices going on, it's just not necessary, and is completely overpowered. Another thing that didn't make a lot of sense was making & adding the Kabsa spice mix separately; pouring each spice directly into the chicken pot individually, as with the nutmeg, etc. would work just as well.
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Pear and Almond French Toast Casserole

Reviewed: Nov. 28, 2011
This was enjoyed by all the morning after Thanksgiving. Next time I will increase the pears so there is a solid layer of them; as is, they are too far between, and you're only likely to get one every other bite. I went ahead and put on the almonds before baking. It was easier and didn't have any adverse effect. The sourdough and almond extract make this a special french toast. A definite keeper~
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Spinach Arancini

Reviewed: May 22, 2010
Rather than fry such a lovely side dish, I baked these at 350 degrees for 30 minutes. Worked beautifully. These are quite time-consuming, and would work well to prepare the "balls" ahead of time, then bake when ready -- would be GREAT at for a dinner party. One time-saver: I stuck the rice mixture in the freezer for 10 minutes rather than chilling it overnight.
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Mexican-Style Spaghetti and Meatballs

Reviewed: Feb. 3, 2010
Really tastes different that your standard spag & meatballs -- has a killer kick! I added cumin to the meatballs and sauce, b/c if it's Mexican I feel ya gotta have the cumin, and also added a diced jalapeno to the sauce. Great variance to a weeknight staple!
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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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Sopapillas

Reviewed: Sep. 25, 2006
These were tasty...like elephant ears. If you cut the rolled dough into triangles as instructed they turn out quite small and makes the process more time-consuming, so I sliced them in half instead. Also these need to be eaten right away. I made them for a party and made the mistake of storing them in an air-tight container. By the time they were served they had flattened and lost their crispiness. They initially had bubbled up nicely (make sure your oil is very hot.) But the samples my husband got right out of the pan were a hit! I'll make again when I have the time.
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