METALMOMMY Recipe Reviews (Pg. 1) - Allrecipes.com (1107566)

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French Leek Pie

Reviewed: Nov. 5, 2010
Really really terrific. I added some extra seasonings, as per my tastes (nutmeg and garlic, as I feel like anything with leeks and cheese needs nutmeg and garlic!). Otherwise, so incredibly good. I dislike eggs, but like certain quiches, like, the softer more creamy types,where the emphasis is more on the fillings. I dislike the really stiff eggy kind, and this THIS is like...my perfect ideal. So good, thank you so much for this recipe. So easy too!
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3 users found this review helpful

Moussaka

Reviewed: Sep. 8, 2010
Love this recipe! I normally compile a few recipes from this site, and tweak and play with ingredients, but this was the first Moussaka recipe I found. I looked it all over, and decided to try as (almost) is, with the addition of a few egg yolks to the bechamel. Thanks for this, and thanks for making my life easy. Great recipe, it turned out just like what I was picturing in my head, when I got in the mood for a good Moussaka.
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1 user found this review helpful

Black Bean Hummus

Reviewed: Jun. 24, 2010
Love this! Just whipped up a triple(!!) batch tonight, for company tomorrow. So great, so easy, and a striking looking variation from the norm. It's creamier, too. We added more heat and more lemon, per our tastes, but as it is, 5 stars! Thanks for this recipe!
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Cinnamon Coffee Frosting

Reviewed: Apr. 28, 2010
Excellent combo, perfect on dark chocolate cupcakes. I added a bit more liquid since I lose at icing cakes, and made it thinner for dipping the tops of the cupcakes in. Such good flavor. Gives a basic chocolate cake a little something more.
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1 user found this review helpful

Pineapple Baked Rice--Main Course for Lunar Chinese New Year

Reviewed: Mar. 4, 2010
Made this last night, using cold leftover Jasmine rice. I had a Chinese sausage, but I don't think it was the same one. Either way, it came out fantastic. I added garlic, as the fried rice I'm accustomed to, the traditional Philipino style, is loaded with garlic, and it didn't feel right without it. The addition of the pineapple really made it delicious. Thanks!
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2 users found this review helpful

Cookies 'n' Creme Fudge

Reviewed: Nov. 11, 2009
Really easy, and excellent. I even smashed the cookies too fine, and came out with greyish bars, but no one cared. Sweet, and good with coffee!
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Couscous and Cucumber Salad

Reviewed: Jun. 25, 2009
Delicious salad, very easy. Excellent veggie to cous cous ratio. So fast, and simple to make, and very healthy. I gave it 4/5 only because I felt like it needed some extras, like feta cheese, and some more veggie variety, like peppers. Very good as is, but perfect 5 with some minor tweaks.
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Mai Tai II

Reviewed: Mar. 6, 2009
This is a great drink, almost perfect. The only thing it was missing was the white rum, so I added it in equal amount to the dark rum, and it was *perfect*. Thanks so much for this recipe, I've been looking for the right Mai Tai recipe, with stuff I had on hand (some of the older recipes call for all sorts of obscure liquers). Thanks very much for this!! I'd rate it like...4.8, because I had to add the white rum, so you got a 5.
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2 users found this review helpful

Quick and Easy Yorkshire Pudding

Reviewed: Feb. 6, 2009
Definitely a winner. I crave YP for breakfast sometimes, and don't have drippings available. A little garlic and salt in the butter is just the thing. I also put a pinch of salt in the batter itself. This was not overly eggy, at all. This recipe is light, crispy, custardy, everything a good pud should be. I'm glad I misplaced my old recipe, and had to come here and find this one! Serendipity!
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1 user found this review helpful

Birthday Bones

Reviewed: Dec. 18, 2008
This is the third year in a row that I've made these and given them as gifts to all my friends' dogs, as well as my own...EXCELLENT recipe. Simple, the results are perfect, and I swear my dog will walk a tightrope to get his teeth on these. Good dough to work with, too. I've evolved the recipe a bit, mixing in a few handfuls of oats, for texture, and half milk/half chicken or beef broth.
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Rum or Bourbon Balls

Reviewed: Dec. 13, 2008
This is my second year with this recipe, and it's THE one! I made them to add to cookie trays, last Christmas, with bourbon and the optional nuts. They were the hit of the tray, and I got a lot of requests for the recipe! Everyone seems to agree, this is the standard by which to measure all rum balls :). This year, I made them with rum, and no nuts. They're also delicious, and I'm packing them with various other homemade candies in tins. I'm sure these will be a hit, as well. Fantastic recipe, deserving of 5 full stars!!!
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Mini Ham And Cheese Rolls

Reviewed: Oct. 12, 2008
Yum! Super quick and easy crowd pleaser! I brought a tray of these to a friend's party, and they went so fast! Classic combination of flavors, so tasty! The next time I made them, they were for just my family, and we had some leftovers, but reheated in the toaster oven, they made a fantastic "on the go" breakfast. Really good stuff, who doesn't like ham and cheese? Great with American cheese, too!
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Roasted and Curried Butternut Squash Soup

Reviewed: Jun. 26, 2008
Mm, excellent. I've made this a few times, as is, with pumpkin instead, adding an apple, etc. It's a great recipe, and a great place to start. I use chicken broth, instead of the vegetable broth, since it's what we usually have. Family loves it too!
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Pepperoncini Beef

Reviewed: Jun. 26, 2008
Seriously awesome. Total 5. I like more garlic, and lots of pepper with any beef, so I added those with the pepprocini. It seemed dry-ish, so I dumped in a can of beef broth, too. We had this sliced thin, like some kind of delicious Italian-French Dip, with sweet/hot cherry peppers, sauteed onions, on toasted Italian bread, and provolone cheese melted on it. Definitely going into heavy rotation!
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Connie's Zucchini "Crab" Cakes

Reviewed: Jun. 22, 2008
We loved the flavor and concept of these, but the texture was pretty far away from ideal. I felt, in retrospect, that the butter made the mixture greasy, and they were difficult to handle, since it was so moist. They fried up very soft, heavy, and soggyish in the middle, even after I pressed and drained the zucchini. It's a fantastic idea, we liked the flavor, and are looking forward to having something similar again when our zucchini bumper crop comes in, but I want to mess with the recipe more, make them lighter, crispier, and less squishy inside. Thanks very much for the jumping off point!
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Dec. 19, 2007
Let me just add to the overal raves, and say that this is my new favorite recipe for chocolate chip cookies. These were exactly what I was looking for in a cookie! I can't wait to make them again with other flavors and stir-ins.
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Ultimate Double Chocolate Cookies

Reviewed: Dec. 19, 2007
I'm really glad I found this recipe! It's seriously delicious, and not much trouble at all. I think people get different results using different qualities of chocolate, so go for broke here, and use the good stuff, it's definitely worth it. These cookies are rich, intensely chocolatey, and if you use good bittersweet or dark chocolate, not overly sweet. I made the dough last night, and baked off a few, and they were good...today, after refridgerating the dough overnight, I baked the rest and they're much much better. The coffee flavor really comes through. Incredibly good, thank you.
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Foolproof Chocolate Fudge

Reviewed: Jun. 19, 2007
I used this recipe, without nuts, to make truffles...not only does it make great fudge, but the texture is perfect for scooping and rolling into balls. This also works as a wonderful base for flavorings and liquers!
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21 users found this review helpful

Wisconsin Native's Beer Cheese Soup

Reviewed: May 29, 2007
As is, this soup rates a 5. It's delicious, relatively simple, and includes my favorite veggies to have in creamy soup. I've made it a few times, just like the recipe and changed it once, adding diced red pepper, and cumin, along with half pepper jack, garnishing with tortilla strips, for a southwestern thing. Both versions are on semi-regular rotation now! Not only is this a great recipe, but it's a good jumping off point, too. Also, the flavor of the beer really shines through, and dark beers work better (not stouts, but a heavy lager is perfect!).
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Breakfast Sausage

Reviewed: Oct. 9, 2006
Because of this awesome recipe, I don't buy the commercial kind anymore! I mixed it all together, and let it sit overnight, and the flavor was exactly right. Not only is the recipe great as is, but it's a great jumping off point, to tinker, and customize.
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