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

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Extreme Banana Nut Bread 'EBNB'

Reviewed: Aug. 11, 2006
Best banana bread I've ever made & I've made many! I halved this recipe which worked fine, & instead of using all white sugar, I split it into white & brown. I also buttered & sugared the bread pan and added honey & additional sugar to the top when it was done baking for a sweet bonus. This is such a moist & buttery bread..almost like a dessert!
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Green Bean and Mushroom Medley

Reviewed: Apr. 27, 2007
You only need a tablespoon of butter - no need to add extra fat when it's not needed! Very delicious combination of flavors. Serves well with pork.
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Peppermint Meringues

Reviewed: Jan. 5, 2013
Perfect! As always, the keys to meringues are finesse & patience. Added a *tiny* splash of peppermind extract. It tasted NOTHING like toothpaste.
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Beaker's Vegetable Barley Soup

Reviewed: Aug. 2, 2012
Very hearty. Replaced garbanzos with pinto beans as that's what I had on hand.
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Homemade Wonton Soup

Reviewed: Mar. 28, 2012
Allow yourself plenty of time to make this - rolling the wontons is a slow process. A couple of NOTES: I followed the suggestions to boil the wontons in water separately, then add them to the soup once cooked. This was a good idea, but I let my wontons sit in the colander too long & they stuck together & some tore open - Just a warning. Also, although the recipe doesn't indicate it, I cooked my sausage on the stovetop before filling the wrappers. It didn't seem to me that the filling would have cooked in the 5-minute boil, & I didn't want to risk raw meat. It worked great -- I wonder if pre-cooking the sausage is a step missed in the instructions?? Overall, it's worth the labor as it's a very flavorful soup. Only ingredient change I made was to sub 25% of the broth with beef as that's what I've seen used in Chinese restaurants. The family LOVED it (even little ones) & I'll make it again.
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Breakfast Cookies

Reviewed: Jan. 15, 2012
Don't be afraid of the list of unlikely ingredients! They meld together like magic! Bacon cookies -- who knew?! And these really are cookies, & didn't turn out like biscuits as we thought they might. I made the batter the night before so I could easily pop them in the oven the following morning. The kids LOVED them!
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Buffalo Chicken Dip

Reviewed: Dec. 31, 2011
I don't use canned chicken; opted for rotisserie instead. We dipped celery, crackers, meatballs, and pita bread into this. My husband's exact words: "Never stop making this EVER."
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Jen's Jambalaya

Reviewed: Apr. 27, 2007
I left out the shrimp but otherwise kept to the recipe. Delish!!!! Rice is W O N D E R F U L !
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6 users found this review helpful

Garlic Green Beans

Reviewed: Aug. 15, 2011
I used grated parmesan cheese and fresh green beans. The flavor in this dish is wonderful - love all that garlic! I didn't even see a need to add salt.
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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

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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Spinach Chicken Enchiladas

Reviewed: Jan. 12, 2011
Used fresh spinach and per other reviews, left out the milk, soup and nutmeg, and used cheddar rather than mozzarella. The sour cream made it creamy enough. Really tasty, and can be made very healthily with whole grain tortillas and skim dairy products.
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Rhubarb and Strawberry Pie

Reviewed: May 14, 2010
I followed the recommendations of allowing the rhubarb to sit in the flour mixture (of which I discarded the extra flour) for a full 30 minutes. I also allowed the pie to stay in the oven after baking was done, while the oven cooled. The pie filling was delicious and a perfect consistency! I sprinkled top layer with sugar and nutmeg prior to baking.
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Cream Filled Cupcakes

Reviewed: Aug. 9, 2008
Contrary to other reviews, I loved the cake part of this recipe. It was moist and traditional tasting and held the filling (which is to die for) very well. I used the chocolate frosting recipe another cook posted for the tops: 1/4 cup butter, melted; 1/2 cup unsweetened cocoa powder; 1/3 cup milk; 1 teaspoon vanilla extract; 3 1/2 cups confectioners' sugar. Then decorated with the white filling. If you're like me, you'll want a little extra of that, so I recommend adding a half (less than doubling) to that portion of the recipe.
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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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Apple Pumpkin Muffins

Reviewed: Aug. 5, 2008
I made the recipe as is but left off the streusel topping. These muffins are so tasty it really is not needed.
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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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Peanut Butter Pie I

Reviewed: Aug. 3, 2007
The crust definitely needs to be doubled, or plus a half may be enough. I followed others' advice and added an extra 1/2 c of whipping cream & a touch more vanilla. This is very rich and tasty. Needs to go in freezer a couple hours before serving.
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Easy Fusilli with Tomato Pesto Sauce

Reviewed: Sep. 3, 2007
Very very good. I used the Pesto Sauce recipe from this site. I added more pesto than called for...like 1 cup. Without the addition I don't think the pasta would be very pesto-y.
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4 users found this review helpful

Displaying results 1-20 (of 415) reviews
 
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