Full-time Mom Recipe Reviews (Pg. 1) - Allrecipes.com (10819342)

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Murgh Makhani (Indian Butter Chicken)

Reviewed: May 20, 2010
This is a very good recipe that I will definitely make again. Next time I'll probably add less salt (1/2-3/4 t), and less Indian chili powder (1/8 t) so it's not quite as spicy. I used a combo of condensed milk and half & half and it turned out nicely. I ended up adding extra half & half just to balance out the salt and heat. But we loved this meal served over jasmine rice!
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36 users found this review helpful

Fresh Blueberry Pie I

Reviewed: Aug. 20, 2007
My DH doesn't usually go for blueberry pie, but he and all our friends RAVED over this pie! Definitely a keeper! I used a 10" pie pan, so I upped the blueberries to 6 c. (3 pints), and added an extra T. of flour. But otherwise kept recipe the same. Amazing!
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8 users found this review helpful

Tiramisu Cheesecake

Reviewed: Jul. 3, 2007
A 5-star recipe with a couple of changes: 4 T. coffee liqr in the crust, and 4 T. coffee liqr plus 8 T. Starbucks espresso in the filling gives the cheesecake a perfect coffee flavor! Coarsely crumble lady fingers for the crust, leaving small chunks of cookie. The extra liqueur makes the crust soft, giving more of a Tiramisu taste and texture. I found mascarpone (made in Vermont) at my local Whole Foods market. It cost $4.99 for 8oz, as opposed to imported mascarpone-$15.49 for 16oz! The mascarpone makes this cheesecake, and is well worth it! I turned off the oven after 45 minutes and left the cake in until close to room-temp. It came out perfectly! If you want an easy way to remove the cheesecake from the pan, line the bottom with parchment paper before starting. Press the crust on top of the parchment. When ready to remove chilled cheesecake, undo the side pan, place plastic wrap and plate over top of cake and flip over. Remove bottom pan and peel off parchment. Place serving plate against bottom of crust and flip over. If you want a softer, tiramisu-like crust, brush some extra coffee liqr across the crust before inverting onto serving plate. I topped it with a layer of Ganache I from this site, soaked two lady fingers in espresso, cut them lengthwise, then in half again, and fanned the small strips in a circle on top of the ganache. I topped the cake with chocolate shavings and coffee beans for decor. This recipe was amazingly easy for such a beautiful and gormet dessert!
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193 users found this review helpful

Satiny Chocolate Glaze

Reviewed: Jun. 25, 2007
I only had 1/2 cup chocolate chips, so I made a decreased recipe with 2 T. butter, 2 t. corn syrup and 1/8 t. vanilla. This was still more than enough to dribble over a bundt cake! And it tastes WONDERFUL--especially drizzled warm over a warm chocolate cherry cake!!!
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2 users found this review helpful

Chocolate Pudding Cake III

Reviewed: May 24, 2007
Wow--Five stars with the following changes: 1/2 cup each brown & white sugar instead of the 2/3 cup. Instead of the hot water, use very hot HALF & HALF with 2 teaspoons vanilla. This gives a MUCH creamier pudding and won't taste like a cake of flour and water, like some have said of this type of recipe. I've made it both ways and I can't believe how much better the recipe with half and half is!!! Why has no one published a recipe like this?!!! :-)
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154 users found this review helpful

Banana Muffins I

Reviewed: May 21, 2007
These taste great! I used half whole wheat, half white flour and non-fat yogurt. I also added a sprinkle of cinnamon and nutmeg as other reviewers suggested. Very yummy! My 11 month old baby loves them too!
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5 users found this review helpful

Cheesy Broccoli Pie

Reviewed: May 5, 2007
What a great recipe! I used one 16 oz bag of broccoli and added diced ham and a sprinkle of garlic salt. I also baked it in a 9x13 pan (it took a bit longer than it called for with the pies). Other than that, the recipe was the same and it was delicious!
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16 users found this review helpful

Five Spice Muffins

Reviewed: Apr. 25, 2007
Wow, this is an amazingly good recipe! I made them for my baby (with a few modifications) and ended up eating a lot of them myself! My modifications: I used 1 cup grated zuchinni and 1 cup grated carrots, left out the sunflower seeds, used less sugar (one heaping cup instead of 1 1/2 cups and it was plenty sweet! I can't imagine using the full amount.), and I didn't have any cloves, so I used 1 teaspoon pumpkin pie spice instead. This recipe is SOOO good! We're down to our last muffin and I can't wait to make it again!
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1 user found this review helpful

Bermuda Spinach Salad

Reviewed: Apr. 20, 2007
Excellent recipe! I used only 1/2 cup sugar and the dressing was perfect. I also didn't have celery seed on hand, so I used celery leaves from the top of the stalk! It was wonderful. I also added chopped tomato, shredded cheddar cheese and green onion to the salad. And to save on time, I bought packaged real bacon bits. Everyone loved this salad! This is a new favorite salad for me.
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7 users found this review helpful

New England Potato Soup

Reviewed: Apr. 12, 2007
Wow, great soup! I used chicken bouillon & water in place of chicken broth, and actually used equivalent to 2 cans, because the potatoes weren't covered with enough liquid for cooking. I also added a ham bone to the potatoes to add extra flavor while cooking. At the end, I used 1/2 cup skim milk with the flour, and then 1 cup fat-free half and half to make it very creamy! I also added a sprinkle of garlic salt when I was done for a little extra zest. Wonderful recipe and easy to make adjustments to your taste!
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2 users found this review helpful

Hummus III

Reviewed: Apr. 8, 2007
This was my first time making hummus and it was incredibly easy and absolutely wonderful! I was making it for a crowd, so I blended 2 (15.5 oz) cans of garbanzo beans (reserving the liquid of one can), into the recipe's amount of tahini, lemon juice, and other seasonings. I added a couple tablespoons of olive oil and extra garbanzo liquid until it blended properly, and it turned out so well! (For the record, it made nearly 3 1/2 cups of hummus, so it was perfect for a crowd!) Also, I thought I had paprika on my shelf, but didn't, so I just served it with olive oil and dried parsley on top. (I've also had hummus with feta cheese sprinkled over the top and it does taste great, but this recipe was so good on it's own, it didn't need any extra flavor!) Now that I'm a proud owner of a whole jar of tahini, I'll definitely make this more often! ;-)
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3 users found this review helpful

Pork Dumplings

Reviewed: Jan. 22, 2007
These are amazingly good! I used ground turkey because my sister was visiting and she doesn't eat pork. While still very good, ground turkey will leave a little bit of "turkey" aftertaste, so I can't wait to try them with pork! I used a bag of angel hair coleslaw mix for a cabbage short-cut and that worked very well. We boiled our dumplings in salted water for five minutes and they were fabulous--didn't need to be fried at all! (A Chinese friend of ours from Beijing introduced us to this low-fat alternative!) For a dipping sauce we used 2 T. soy sauce, 1/2 t. vinegar (rice vinegar is best but all I had was white vinegar) and a drop of sesame oil. After boiling all the dumplings we added sliced green onions to the water and served it as a light broth soup alongside the dumplings (also traditionally Chinese). Four of us easily ate all of the dumplings as the main dish. An amazing dinner!
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217 users found this review helpful

Spinach Quiche

Reviewed: Jan. 18, 2007
Wonderful dish! If you want to prepare it ahead of time, you can mix all of the filling ingredients together in a bowl and refrigerate overnight. In the morning pour into your pieshell and bake. Presto! Very easy for an early morning meal and it tastes just as great! I added bacon to my quiche and used 6 eggs instead of 4 as others suggested. This was perfect to fill a 9-inch deep dish ready-made crust. I also found that no extra salt was needed--the feta and cheddar gives it plenty of flavor! Loved it!!!!
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12 users found this review helpful

Aunt Carol's Spinach and Fish Bake

Reviewed: Jan. 17, 2007
This is a wonderful recipe! As others suggested, I did add a little extra seasoning to the spinach mixture--onion and garlic salt mainly. And you can pretty much use whatever seasonings you usually enjoy on your fish. Because I was using a thick halibut steak, I marinated it first in 1 T. melted butter, 1 T. olive oil, 1 freshly minced garlic clove and garlic & onion salts sprinkled over it. Depending on the thickness of the fish you use, you will have to cook it longer--but it's easy to keep an eye on if you check for flaking every 5 or 10 minutes beyond regular bake time. The basic recipe is so wonderful for tweaking to personal taste though (extra spinach, extra cheese, etc)! I'll definitely make it again!
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4 users found this review helpful

Pasta Primavera Sauce

Reviewed: Jan. 7, 2007
I doubled the recipe for company, adding extra tomatoes as others suggested for a more tomato sauce texture--and it was great!. I cooked it in the crockpot on LO for 4.5 hours while we were at church, and when we came home it was perfect! A great recipe for adding more or less variety of vegetables too. I also used the leftover sauce to make pizza. The sauce is even better the next day!
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10 users found this review helpful

Amish Breakfast Casserole

Reviewed: Dec. 30, 2006
I made a test run on this recipe before company came for Christmas. It was good, but I wasn't as big a fan of that much Swiss cheese. So for Christmas I used 3/4 cup Swiss and 2 1/2 cups cheddar cheese and added green pepper for extra flavor. Everyone raved about it! It was sooo good. One thing I also did differently the second time is fry the bacon in strips and then crumble. The first time the pieces wouldn't fry completely and were stacked on top of each other, so they turned out half crisp, half soggy. It worked much better to cook them in strips and then fry the onion in a little bit of the grease afterwords.
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2671 users found this review helpful

Chocolate Crinkles III

Reviewed: Dec. 15, 2006
These are good, but I was surprised it didn't seem to have a lot of flavor beyond the chocolate and sugar. The sugar seemed a bit strong to me. If I were to make again, I'd probably add a little more vanilla and less sugar. But that's my preference. My husband loved them though!
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2 users found this review helpful

Italian Wedding Cookies III

Reviewed: Dec. 15, 2006
I used pecan meal for ground almonds, and the cookies taste wonderful!
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3 users found this review helpful

Christmas Tree Cookies

Reviewed: Dec. 15, 2006
These are wonderful cookies! The subtle almond flavor tastes exactly like I remembered from childhood Christmas sugar cookies.
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4 users found this review helpful

Sugar Cookie Glaze

Reviewed: Dec. 15, 2006
Like other reviewers said, this glaze needs a bit of a flavor boost. I added several drops of almond extract, and it tastes wonderful! You can make it thicker by adding extra powdered sugar or thinner by adding water, so it's a very easy glaze to work with!
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374 users found this review helpful

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