MonroeMomma Recipe Reviews (Pg. 1) - (11275554)

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Grandpop's Special Chocolate Cake

Reviewed: Feb. 8, 2013
I live with a chocoholic (or two), and this is THE BEST chocolate cake we've ever tasted. Moist. Flavorful. Rich. Satisfying. Totally worth the calories, and VERY easy to make. This is my new go-to recipe. I served this with homemade coconut-pecan frosting (German Chocolate Cake frosting). Tasted like we bought a $10 slice of patisserie confection! Make this recipe exactly as written--no need to get creative. Use fresh ingredients, bake as directed. You will not be disappointed!
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1 user found this review helpful

Cream of Celery Soup

Reviewed: Jan. 6, 2013
I always read tons of reviews before I make a recipe, and this time it really paid off. Immersion blend your soup, for sure. Makes it creamy without adding any additional fat! I went the path of sauteeing the veggies (including carrot and garlic) in a little butter and EVOO until tender, then I poured in about a cup of water, put the lid on, and let them steam and get really soft. I added the rest of the water (6C total) and 2T. Better Than Bouillon paste. I think that's a key ingredient because it's so much tastier than plain chicken stock from a box or can. I didn't need to add any salt or other spices. I made this to freeze, so I omitted the roux, and as the soup is now, it's divine. Really doesn't need the fat and carbs of the flour, butter, and milk. I can see using this as a sauce for broiled fish or in casseroles to add flavor. Really delicious. I do plan to try the creamy version, too!
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1 user found this review helpful

Spiced Yogurt Pound Cake

Reviewed: Aug. 9, 2012
Excellent flavor and texture! My only changes were minor: I didn't add the additional cloves out of personal preference, and I was out of Allspice so I made my own. I used 1 tsp. of this mixture in place of regular allspice: 1/2 tsp. cinnamon, 1/4 tsp. cloves, 1/4 tsp. nutmeg, and 1/4 tsp. black pepper. The pepper is important! Gives just a hint of bite to the spice mixture. This is a new favorite!
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2 users found this review helpful

Strawberry Muffins

Reviewed: May 7, 2012
Five stars for basic recipe with the highly recommended modifications from other cooks: 1/4 C less flour, add 1/4 C brown sugar, 1/2 tsp (+) vanilla, 1/2 tsp (+) cinnamon. I also added the optional cup of milk chocolate chips. Very tasty! I ended up with 10 good sized muffins after the additions. I also didn't slice the strawberries since many people said they didn't like their texture after baking. I gave mine a fairly small dice, then sprinkled them with sugar and let them sit for about an hour. You still get definite bites of berry, but the texture is not so mushy. I can see adding pulverized oats and/or wheat germ to the next batch. I will definitely make this again. It would be good with just about any berry. Great way to use up fruit that's almost past its prime, too.
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12 users found this review helpful

Chicken Florentine Casserole

Reviewed: Oct. 21, 2011
Very tasty dish! I used a rotisserie chicken and shredded the breast meat. I didn't have Italian seasoning, so I used about 2 tsp. of Herbs de Provence. I sauteed the spinach, mushrooms, and garlic first to remove some of the moisture. I could've cooked it longer to remove more. I thought the recipe called for a LOT of cheese, so I went scant on the Parmesan (fresh grated is very salty), only used a handful of reduced fat bacon bits, and just enough freshly shredded mozzarella to lightly cover the dish. VERY tasty! We'll make this again!
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3 users found this review helpful

Mulligatawny Soup I

Reviewed: Feb. 10, 2011
Love this soup! I didn't have ready-made stock, so I used Better Than Bouillon Chicken flavor; very tasty, but I'm glad I didn't add any salt. The bouillon took care of that! Like other reviewers, I used 2tsp curry powder because we love it. Very delicious!
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40 users found this review helpful

Christmas Pinwheel Cookies

Reviewed: Dec. 24, 2010
These cookies are delicious, but VERY HARD WORK!!!! My advice is to skip the pinwheel part and enjoy this recipe as tasty little butter cookies. I had to: 1) make the dough a day ahead; 2) separate each color into three balls and refrigerate; 3) bring the balls out to warm for a few minutes, then roll out btw sheets of wax paper to very thin layers; 4) pop the layers back into the fridge for about 30 minutes; 5) take them back out and assemble the layers and use the rolling pin on them to get good adhesion; 6) put the flat layers back in the fridge for 30 minutes so they won't come apart or stick too much when rolling; 7) take them back out of the fridge and roll them into logs; 8) put the wax paper wrapped logs in the freezer for 30 minutes to an hour so they won't smush when slicing; 9) take them out, slice the logs into very thin cookies and bake on parchment. (!!!) I had to bake mine for about 7 minutes, 5 minutes were very underdone. Do a test batch of about 4 cookies to find the right time for your oven; don't waste a whole dozen like I did! As I said, these are delicious cookies! But unless you have hours and hours to spend on ONE recipe, roll these babies out and use them as cutouts, or even roll 1 inch balls and flatten with the bottom of a mug. Life will be much easier this way! ;0)
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5 users found this review helpful

Too Much Chocolate Cake

Reviewed: Dec. 14, 2010
Insanely delicious! Moist, chocolatey (but not TOO too much!), and very pretty when baked in a Bundt pan. Incidentally, this recipe is the first I've used where the cake actually came out of the pan in one piece. I followed the rec's of other users to cut the oil, add a little milk, and use coffee instead of water. It's perfect. We used confectioner's sugar to sprinkle the top, but next time--and there will be a next time!--I'll try the glaze (just need some hot fudge topping). Excellent recipe. THANKS!!!! :0)
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3 users found this review helpful

Horseradish Deviled Eggs

Reviewed: Nov. 17, 2010
EXCELLENT! I've been looking for a spicy deviled egg recipe. Tried some with hot sauce, some with jalapeno, some with cayenne pepper.... None compare to this recipe! No amendments required; this recipe is perfect exactly as written! The dill and the horseradish sing together. This is my new standard deviled egg recipe.
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3 users found this review helpful

Pork Tenderloins with Asian Peanut Sauce

Reviewed: Oct. 24, 2010
This recipe is a good starting point. HOWEVER... the sauce is too thick and a little too sweet as is. Back the hoisin to 1/4 cup, and add at least another 1/4 cup of chicken broth (total of 3/4 to 1 C. of broth), and maybe even add a little low sodium soy sauce, about a 1/4 cup. Second, there is absolutely no reason to roast the meat. All this does is dirty up another pan, and it takes WAY longer than 15 minutes at 375 degrees to get an average sized pork tenderloin to 160 degrees! I made this recipe as written, and my other dishes got cold while waiting for the pork to reach temp. I will make this again because the peanut sauce has a good flavor (just too thick), but next time I'll just slice the raw pork into medallions ahead of time and pan sear them in my wok. Way less hassle!
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8 users found this review helpful

Cauliflower Au Gratin

Reviewed: Oct. 4, 2010
Overcooked cauliflower, too much butter in the topping, needs a pinch of salt, should go under the broiler. Disappointing. :0(
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3 users found this review helpful

Banana Nut Bread I

Reviewed: Sep. 28, 2010
Great banana bread, but add a pinch of kosher salt to bring out the flavors. Otherwise, fantastic!
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4 users found this review helpful

Ham and Potatoes Au Gratin

Reviewed: Sep. 23, 2010
Very good recipe, a keeper! But as written, it definitely needs a crumb topping. Next time I'll try the panko topping--sounds perfect! But the roux tonight was creamy, delicious, with a light texture. We really enjoyed it!
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1 user found this review helpful

Scotch Eggs

Reviewed: Sep. 16, 2010
Tip: Don't use Jumbo eggs! They come out softball size!! lol I added black pepper, onion & garlic powders, dried parsley and oregano, and ground red pepper to the breakfast sausage. I used half Panko, half Progresso seasoned bread crumbs. I pan seared and baked them instead of deep frying. Turned out beautifully. (350 for 45 minutes). I agree that for up to 6 eggs, you only need two beaten eggs for dipping, and 2C. total of panko/crumbs. I skipped the flour altogether. Very tasty!! Will do this again!!
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14 users found this review helpful

Chili Rellenos Casserole

Reviewed: Sep. 8, 2010
We absolutely LOVE this recipe! I also use red enchilada sauce instead of plain tomato sauce. I add corn tortilla strips to the layers, much like making a Mexican lasagna. I only use 8oz. of cheese, and I add chorizo to the layers to make it a meal.
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6 users found this review helpful

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