cookinmama Recipe Reviews (Pg. 1) - Allrecipes.com (10994186)

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Blackberry Pie I

Reviewed: Jan. 28, 2008
My husband and I don't usually like berry pies, but my pregnancy seems to have brought on some cravings so I decided to try this recipe. It was great!! After reading the reviews, I decided to add 3/4 cup of sugar to the berries since there were a lot of comments about it being a bit tart, and I omitted the milk and sugar topping step due to the comments about the crust being soggy. I made this pie in mid-January so I was only able to find a small package of fresh blackberries at the gourmet grocery store, and so I used 3 cups frozen Dole brand blackberries and 1 cup fresh. (We actually found that the frozen ones cooked to a nicer texture than the fresh). I used my own crust recipe, and tented the pie for the first 15 minutes- which I don't think I needed to do since I ended up having to bake it for about 10 minutes longer to brown it in the end. Anyhow, it does slice beautifully-no oozing (which even the best apple pies tend to do) and we loved it with the vanilla ice cream.
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Dutch Babies II

Reviewed: Feb. 2, 2008
Wow, this recipe was SO good! Very impressive the way it looks when its done, too! I warmed the milk for 20 sec. in the microwave, and the eggs in a glass of hot tap water for about 2-3 minutes. I added about 1/4 tsp. vanilla, and still used a dash of nutmeg. I baked this in a non-stick oven safe pan (calphalon) and it turned out beautifully! My daughter liked hers with maple syrup, I liked mine with just butter and powdered sugar. For my husband, I sauteed some apple slices in a pan with butter, cinnamon, and a bit of brown sugar; then added apple juice and a bit of cornstarch and simmered until thick (a suggestion from another review). This was a great topping too!! I will definitely make these many times again!
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Oyako Donburi

Reviewed: Apr. 11, 2008
I work at a Japanese restaurant, and with very little tweaking this recipe tasted exactly the same!! I used less onion than called for, and I used fresh shiitake mushrooms. I also cubed the chicken instead of cutting it into strips, just personal preference. Also, I substituted 1 Tbsp mirin for soy in the sauce, and I added a pat of butter to the sauce (a trick I learned from the cooks where I work) and it was delicious! Also needed to cover the pan while the eggs were cooking, so the sauce did not evaporate too much.
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106 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Sep. 21, 2008
I followed the recipe exactly and these turned out still raw in the middle, and they spread out more than I thought they would, instead of getting 'fat'. The taste was similar to mall cookies, but still not what I was hoping for.
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Lemon Raspberry Cake

Reviewed: Sep. 21, 2008
This frosting was fantastic! I was a little worried about it being too 'lemony' but it was perfect. The cake was a little dry, and I did not split the layers. Presentation is beautiful though, when serving slices. I will make this again, but probably with a different cake.
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Sausage Casserole

Reviewed: Jan. 20, 2009
This recipe was fantastic, and SO easy to make. I followed it exactly, except I didn't have Jumbo eggs (I had only large) so I added one extra large egg to make up the difference. I would proudly serve this casserole to guests for breakfast or brunch.
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Grilled Rock Lobster Tails

Reviewed: Jan. 20, 2009
These were really lacking in flavor. I could not taste any of the seasoning when they were done, and I ended up having to dip them in melted butter for more flavor. Nevertheless, lobster is delicious no matter what you do to it!
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1 user found this review helpful

Shrimp Scampi Bake

Reviewed: Jan. 20, 2009
This is SO, SO, SO good! I have made it many times for guests as well as my family and everyone agrees it is better than any restaurant scampi they have had. I follow the recipe exactly, but I also like to add buttered panko crumbs to the top before cooking for a little crunch. Thank you for this recipe, it is a keeper!
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3 users found this review helpful

Curry Kabobs

Reviewed: Jul. 11, 2009
This recipe was fantastic! Even my picky 9 year old and our 1 year old gobbled it up! I was only able to marinate the chicken for 2 hours and it still was sooo tender and moist, even though hubby charred it a little :) I doubled the curry, and could have tripled it, the flavor was very mild. Curry smells stronger than it tastes, so you can be more liberal with it than you think. Will make this again and again! Thank you!
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Amazing Pecan Coffee Cake

Reviewed: Nov. 4, 2009
This coffee cake was AMAZING! Nice and buttery, not too sweet and just the right amount of topping. The topping does sink in to the cake a little, but that is what its supposed to do! Some other reviewers said to double the topping, but I would leave it as is. Any more would be too sweet, its perfect the way it is. It was even better the next day, so I'd recommend making this a day ahead of serving. It was a large dish, so it took us a while to finish it but even after a few days it just seemed to get better. Great recipe!
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Awesome Slow Cooker Pot Roast

Reviewed: Nov. 4, 2009
FANTASTIC! My husband is so picky, its taken us years to find a pot roast that he likes and this is the one! I gave it 4 stars only because I added some veggies and made minor changes. Like other reviewers I floured and salt & peppered the meat before browning it on all sides in a pan, and then put it in the slow cooker. I actually don't like cream of mushroom soup and I was a little worried the onion soup mix would be too much onion/too salty. I always try to follow a recipe as closely as possible the first time though, so I used them both but replaced the water with beef stock. It was such a delicious gravy, not too oniony or salty at all! I cooked this on low for about 6 hours, then I sauteed celery and carrots in the same pan I did the beef in- scraping up all those brown bits- and added them to the pot. I turned it up to high for the last hour or two and everything was cooked to perfection. Served with mashed potatoes, mmm. This recipe will be my standard pot roast from now on.
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Kielbasa with Peppers and Potatoes

Reviewed: Nov. 4, 2009
To be honest I didn't really care for this. We make a very similar dish but using Italian sausages, and its so good. The Kielbasa just didn't match up with the other flavors quite right. Great idea, just needs a different sausage :)
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Curried Cauliflower

Reviewed: Nov. 4, 2009
This was SO good! My husband and I loved it, even our picky 9 year old really liked it, and our 1 year old too! I omitted the crumbs on the top and doubled the curry, because we like a lot of curry flavor and it always smells stronger than it tastes. We added a pinch of cayenne pepper for a little kick too, and it was delicious. We've made this several times now, and I have even turned it into a casserole by adding chopped, sauteed chicken breast and some chopped celery. Great recipe, this is permanently in my meal rotation now :)
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Indian Tandoori Chicken

Reviewed: Nov. 6, 2009
This was fantastic! My husband raved about it, as well as my picky 9 year old and the friend she had over for dinner. Even our 1 year old loved it. I do wish it had a sauce, but that's just me. I served it with Naan and curried cauliflower, it was a fantastic Indian meal.
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Naan

Reviewed: Nov. 6, 2009
This was so good, tasted just like the naan we had at our local indian restaurant. It was relatively easy to make as well. I did have to let it rise for longer the first time, about 1 1/2 hours. I grilled it on my cast iron grill pan on the stove, and omitted the garlic from the butter- just a preference at the time. It was great, and my daughter thinks I should make it for every meal!
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BAKER'S Peanut Butter Oatmeal Chocolate Chunk Cookies

Reviewed: Nov. 12, 2009
These were very good, and turned out perfect. Just a hint of a peanut butter flavor, which was great since I don't typically care for peanut butter cookies.
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Crispy Orange Beef

Reviewed: Jun. 18, 2010
Delicious! I used half the sugar and doubled the sauce per other recommendations- I will NOT double the sauce again. The meat should be just coated with the sauce, not swimming in it- doubling the sauce makes WAY too much. The sauce seemed a little heavy on the vinegar side, so next time I will definitely use less- like half the amount. I also did not add the orange zest, but maybe if I had it would have helped with the heavy vinegar taste. The beef was very easy to make, though a little time-consuming. It turned out very crispy but not chewy. Really, my only complaint was too much vinegar, otherwise this recipe is fantastic AS IS! The entire family liked it, including my toddler and very picky 10 year old :) This will be a firm addition to our dinner rotation!
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Chicken Souvlaki Gyro Style

Reviewed: Jun. 18, 2010
This was soooo good! I was craving our local Greek restaurant's chicken gyros and this definitely hit the spot. I was a little wary of the balsamic vinaigrette in the marinade, but it turned out fantastic. I did substitute Greek seasoning for the oregano in the marinade though. The tzatziki sauce is divine! And it gets better as the flavors mellow together so I would make it a few hours ahead next time. The grocery store was out of fresh dill so I used about 1 1/2 tsp dried dill, and could have used a little less. So so so good! Will definitely make again many times :)
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Baked French Toast

Reviewed: Jun. 18, 2010
Unfortunately, this was not at all what I hoped it would be. I have had baked french toast that I liked before, but this just did not work. I decreased the liquid, per other recommendations, by nearly half. It was completely soaked up by the bread in the morning so I thought it would turn out fine, however even after baking it an extra 10 minutes it was still soggy- each piece too, not just the ones in the middle of the pan. I turned the pieces of bread over halfway through baking, but that did not seem to help. They also stuck to the bottom of the pan like nobody's business. The topping sounded good, but when I made it I quickly realized that it was not a syrupy sauce but a thick, gooey caramel sauce that hardened after being baked, instead of soaking into the bread. I poured the sauce on when the bread was nearly done (and only on a few pieces) and those pieces were completely glued to the pan. It was also incredibly sweet, and just too much. I was really looking forward to this for breakfast, but it just was not good at all.
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English Tea Cakes

Reviewed: Jun. 18, 2010
These are SO delicious! Buttery, not too sweet but just sweet enough, and a cute 2-bite size! They are permanently added to my list of Christmas cookies, and are also a frequent request the rest of the year. And so easy to make! Thanks for this great cookie recipe!
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