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

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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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121 users found this review helpful

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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103 users found this review helpful

Spanakopita (Greek Spinach Pie)

Reviewed: Apr. 20, 2011
Sooooo delicious! I used to go to a Greek Festival every summer that had the best Spanakopita, and this definitely matches it! I used one box of frozen spinach instead of the fresh because it was cheaper and easier, I thawed it of course and squeezed it in cheesecloth to get all the water out, and then continued with the recipe. I also made sure to let my ingredients cool before assembling the dish, as another reviewer suggested. I used double the phyllo dough on both top and bottom, because I like a really crunchy crust. This recipe makes a very thick (deep) dish, like 3-inch thick slices, so if you do not like it so thick maybe put it in a 9X13 pan instead, but I thought it was perfect. Even my husband (who is a die-hard meat and potatoes guy) loved this and said it was very satisfying. Great recipe!
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4 users found this review helpful

Sugar Cookie Icing

Reviewed: Apr. 20, 2011
Easy, delicious, and beautiful! The color stays really vivid, and has just a bit of a sheen to it. It makes the cookies look like the kind you get at a gourmet bakery! Dries nicely so that I can stack my cookies without all of them getting icing smeared everywhere. Great recipe!
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4 users found this review helpful

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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4 users found this review helpful

Key Lime Pie VII

Reviewed: Jan. 6, 2011
I cannot rave enough about this pie, I've made it many times now and it turns out fantastic each time. It is SO easy and quick to prepare, and it sets perfectly and has a beautiful presentation with just a dollop of whipped cream and a twist of lime on top of each slice. The flavor is wonderful, with plenty of lime but it is not overwhelming at all, and the texture is so creamy. I have made it both with and without the lime zest, it does not do too much to the flavor but adds nice specks of color to the pie, although its just beautiful without them. Be sure to bake it just until you see the tiny pinhole bubbles on top, they are a bit hard to see, so you really have to watch for them. I have made this pie with both a graham cracker and shortbread crust, and both are wonderful. This pie is a permanent favorite in our house!
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3 users found this review helpful

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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3 users 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

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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Spumoni Chocolate Chip Cookies

Reviewed: Nov. 8, 2010
These are delicious! A nice spin on the traditional chocolate chip cookie. The cherries and pistachio pudding mix just add a touch of extra flavor. These baked very nicely, they had just a touch of crisp on the outside but were thick and chewy on the inside. After two days they are still nice and soft as well! I'm amazed at that, since ALL my cookies become hard after two days, if not sooner. Great recipe, thank you!
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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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French Bread

Reviewed: Nov. 8, 2010
Fantastic! So easy to make, and this tasted and looked just like the french bread I've bought at specialty bakeries. I followed one reviewer's suggestion of adding 1/2 tsp more salt and 1 Tbsp butter, as well as proofing my yeast with a tsp of sugar. Otherwise, made exactly as directed and could not be happier! This is definitely a dinner guest-worthy loaf of french bread, sure to please and impress.
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1 user found this review helpful

Tim Perry's Soup (Creamy Curry Cauliflower and Broccoli Soup)

Reviewed: Nov. 7, 2010
This soup was phenomonal! We loved it, and I ate the leftovers eagerly for the next two days. I only boiled the cauliflower in the broth and steamed the broccoli separately to avoid the broth turning green (which another reviewer complained about) then added it after pureeing some of the broth/cauliflower mixture. I also steamed some diced carrots with the broccoli, and I used quite a bit more curry since I really love the taste- about 4 tsp. This was a wonderful soup, thank you!
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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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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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Shepherd's Pie VI

Reviewed: Apr. 20, 2011
This shepherd's pie is SO good! I have been searching for a good recipe for years now to satisfy my picky husband, and this is now his birthday request dinner :) I love the carrots under the mashed potatoes, gives it a great flavor. I don't boil them though, you lose too many nutrients that way so I just dice them and steam- it takes the same amount of time. The only ingredient change I make is the beef- I make the recipe on this site for 'Slow cooker Italian Beef' pretty frequently, which makes a lot of leftovers, so I use that! I still make this recipe as is, but I just add my already cooked beef to the onions. It makes for a very flavorful dish and is a great way to use up my leftover Italian beef. Love it!
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Marshmallow Fondant

Reviewed: Apr. 20, 2011
I have never worked with fondant before but decided to give this one a try. As far as the recipe goes, it is very easy to make and does taste delicious. The actual working with fondant part was not as easy, it kept ripping apart while I was transferring it to the cake ( I kept my nails short and tried to use my palms instead of fingers, but this didn't seem to matter), so I found the only way to prevent that was to roll it out thicker than I wanted it. This made my cake very heavy, but luckily I wasn't transporting it anywhere. I think I just need more experience working with fondant, my criticisms are not exactly about this specific recipe, just fondant itself. It did look beautiful when I finally got it to work though!
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To Die For Blueberry Muffins

Reviewed: Jun. 18, 2010
These are the best blueberry muffins I have ever had, including those gourmet ones you buy at the store! My family eats these up in a day or two they are so good. I make them in regular size muffin tins with cupcake liners, and although I make all the topping I usually do not use all of it- the muffins do tend to sink if there is too much topping. I cannot tell you how many times I have made these already, and been asked for the recipe- but I'm not giving it out, no way! I would much rather be asked to bake them and get the credit for them :) These make a great impression, so be sure to bake them for an event too!
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Bake Sale Lemon Bars

Reviewed: Jun. 18, 2010
These were fantastic, and very easy to make. We are not huge fans of lemon bars in my house, but I had a craving and tried this recipe. They were perfect! Hubby wanted to take some to work and I had to tell him, no- I don't think we have enough :) Mine were a tiny bit on the soft side though, I would bake them a little bit longer next time. Great recipe!
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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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