freezermama Recipe Reviews (Pg. 1) - Allrecipes.com (11320846)

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Creamy Chicken and Wild Rice Soup

Reviewed: Dec. 26, 2009
I made this Dec. 26 with leftover turkey stock while drinking chardonney and listening to Leroy Anderson's Christmas Sleigh Ride...just waiting to feed the boys! I modified a bit. Half the flour and butter and half cream and 1% milk. I also put in 2 generous tablespoons of leftover gravy from the turkey last night. Added a generous handful or two of frozen mixed veg and the leftover steamed cauliflower, broccoli and carrot bits from dinner last night. Added no extra salt of pepper. My first time making a cream soup and it definately won't be my last. Thanks for the great ideas on this site!
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Banana Crumb Muffins

Reviewed: Jan. 20, 2010
These are fabulous. So moist and the crunchy sweet topping makes it special. I added about 1/2 cup of wheat germ and reduced the flour by the same amount to add some more goodness. My picky 8 year old who won't eat anything with bananas gobbled them up! Triple the topping and put in a ziplock in the freezer to save time.
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1 user found this review helpful

Chicken Dijon

Reviewed: Jan. 21, 2010
This recipe as it stands is bland, bland and bland...I used a creamy dijon "maille" brand from France thinking that any more "rustic" mustard would be too much for this dish. Use the spiciest, hottest dijon that you can find. It is a nice cream sauce just waiting for some more flavouring. Take the advice of other reviewers and add a rub while frying up the chicken or add something more to the sauce.
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2 users found this review helpful

Slow Cooker Italian Beef for Sandwiches

Reviewed: Jan. 22, 2010
This is a fine recipe but was quite salty. I'd like to think that this was because of the brand of Italian dried dressing that I used (Uncle Ben's which is really the only dressing I can find here in my town in Canada - it makes a dynamite bean salad dressing but is way too salty for this purpose) I think if a recipe calls for something like "Italian dressing" mix, then the brand must be specified. There is such a wide range in commercial brands. I think this recipe is great and I love the ease and the fact that the spices are cooked together somewhat before adding them. I think it may be my dressing brand and the added salt that made it less than stellar. Omit the added salt on all counts and read your labels! All in all, my picky eaters asked for seconds so even though I found it too salty, with a few modifications, this is definately a keeper!
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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Jan. 23, 2010
Oh My!!!! Balsamic vinegar is a nectar of the "Gods!" This is a light version of our favourite Bavarian restaurant in town. Divine!!!!!!! The entire family of picky children eaters loved it and the best part is that I wrote it out off the website (as my printer is too far away to move the computer to...) and my husband made this while I was away visiting my parents. What a totally fabulous meal. Right up there with Christams and Thanksgiving dinner. Truly a religious experience. Can't say enough about this recipe!!!!! 100 stars!!!!
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Truck-Stop Buttermilk Pancakes

Reviewed: Jan. 23, 2010
My husband and I have a competition going as to who can make the best weekend pancakes. I gave him this recipe and he wins!
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Soft Oatmeal Cookies

Reviewed: Jan. 24, 2010
These are great, chewy oatmeal cookies but be warned, DO NOT double the recipe unless you have access to a super industrial strength mixer or there is a body builder in the house looking for a workout. I usually double and even triple all my drop cookie batches. I then drop them on a cookie sheet using my cookie scoop to freeze raw. I then put them in a ziplock after they have flash frozen. I just pick out however many I need to bake and am good to go. I'm sure these will freeze beautifully that way but I won't try doubling the recipe again. My husband, teenage son and I all had to take turns mixing the dough in my dutch oven pot! Had to make a rather messy transfer from my large kitchenaid mixing bowl. Lucky my little dog likes oatmeal!
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Lamb Barley Soup

Reviewed: Jan. 24, 2010
I get a lamb from a local farmer each year, so have lots of bones to make soup with. I didn't use the ground lamb but used a lot of meaty bones and a leftover leg bone that I had frozen from a prior dinner. I used the same basic spices and this turned out great. What I did with the bones was to cover with water and simmer for a few hours with a large diced onion and an envelope of onion soup mix and a few bay leaves. (I didn't have the beef consomme or even an oxo cube so thought this would add the necessary salt and flavour). I then strained the whole thing, picked any meat off the bones and added the diced tomatoes, can of tomato soup and chili powder and doubled the barely called for. Turned on a very low simmer for a few more hours, got home from shopping and added a couple of handfuls of frozen mixed vegetables and some fresh celery and in about a half hour sat down to a very lovely soup for lunch. I also got several containers for the freezer. Thanks for the great ideas. Wouldn't have thought to mix the chili powder in this soup. I think it made for a nice little added zing.
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23 users found this review helpful

Slow Cooker Marmalade Curry Chicken

Reviewed: Jan. 26, 2010
I had to leave the skinless, boneless chicken breasts in the cooker for almost 10 hours due to work. Chicken was super moist and very flavourful, it just wasn't a flavour that my family enjoyed. Way too sweet. I did the recipe just as stated. Perhaps using coconut milk and thickening up the sauce would help. Not a keeper for us.
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4 users found this review helpful

Cocktail Meatballs IV

Reviewed: Jan. 30, 2010
I made these for a New Year's Eve party with homemade meatballs (the classic stove-top stuffing recipe, which is a fabulous meatball recipe). I made a quadruple batch of meatballs several weeks ahead, froze them and then on the day of the party just put everything in my crock pot about 3 hours before my quests were due to arrive. This is so easy. Lovely!
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2 users found this review helpful

Sky High Yorkshire Pudding

Reviewed: Jan. 31, 2010
I cut the recipe in half but still got 12 regular sized muffins from the batter. I was only expecting to make 6. You definately have to heat the oil up until smoking first. I did this for only 6 and then when I realized that I had too much batter, added the oil to the other half of the muffin tin at the last minute. The six with pre-heated oil were twice as high as the others. An okay recipe but even the ones done exactly as stated in the recipe were a bit on the heavy side and not as light and high as expected. The non-pre-heated oil ones were like greasy muffins which the dog enjoyed. I will try another yorkshire recipe from this site next time. I don't think this was the ultimate.
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Lamb Chops with Balsamic Reduction

Reviewed: Feb. 8, 2010
This is a great recipe. I used fresh roseamryand garlic and mixed all of the spices with a few drops of olive oil before rubbing the mixture on the lamb. As others have stated, sauce must be reduced. It took closer to 20 minutes to reduce rather than the stated 5 minutes. This dish will rest on the quality of the balsamic vinegar that you are using.
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Slow Cooker Creamy Potato Soup

Reviewed: Feb. 13, 2010
Made this soup for dinner tonight and served it with warm sour dough bread. This was a great combination. The soup is really runny in the crock pot after 7 hours on low...I pureed about 1/3 of it to add some thickness. This didn't seem to help much. When I put the flour/cream mixture in, I put the crock on high for about an hour. This thickened it up nicely. All in all, with a few modifications, this was an awesome recipe. The whole family enjoyed it.
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Chocolate Chip Cookies V

Reviewed: Feb. 20, 2010
Very, very good chocolate chip cookie. Because of the sugar in the pudding, I reduced the white and brown by about 1/3 and reduced the salt by 1/2 at suggestions of other reviewers. I would also grease the cookie sheets with a thin layer of spray. My cookies stuck about after cooling for the allotted time. Cookies were definately a success though. Chocolatey, soft in the middle and a little bit crispy on the outside. A keeper!
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8 users found this review helpful

Chocolate Chip Apricot Cookies

Reviewed: Feb. 21, 2010
This was good and an interesting combination but will not be my "stand by" chocolate chip cookie recipe. I made this the same afternoon as the chocolate chip cookie V recipe. We did a family taste test and the choc chip V's were the unanimous winner. I will try that recipe with the dried apricots next time.
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3 users found this review helpful

Slow Cooker Thai Peanut Pork

Reviewed: Feb. 23, 2010
I probably used more red pepper flakes and less peanutbutter as I was just eye-balling their measurements and it seemed like a lot of peanutbutter to add. Really good flavour combination. The only thing that I would do differently next time is to cut the skin off the red pepper first. It was totally soft and separated from the skin anyway, more like crushed tomatoes were added. By taking off the skin it would make a nicer sauce. I think the red pepper really added to the flavour, texture and aroma. Will definately make again. Made it this time with frozen boneless, skinless chicken breasts which worked well. I'll try with the pork next time.
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Overnight French Toast

Reviewed: Feb. 27, 2010
This is a great recipe. I did exactly as stated the first time I made them and they turned out well. I will try with just plain low fat milk next time. I think the trick to not getting gooey in the middle toast is to use bread that is not overly thick and maybe cook a little longer. I froze several pyrex dishes full and this is a super, quick easy breakfast for those hectic mornings. I've cooked them from frozen and thawed. Both work but should probably thaw first to avoid cracking the pyrex glass. I was lucky. I haven't had time to try the praline syrup. We use real Canadian Maple Syrup on all of our pancakes and french toasts. I like just yogurt or salsa sauce on mine which my family thinks is just weird!
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Scalloped Potatoes and Onions

Reviewed: Mar. 1, 2010
Excellent just as is!
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Roast Pork with Maple and Mustard Glaze

Reviewed: Mar. 1, 2010
This is a definate keeper. My family all loved it. I made the glaze into a gravy with a tablespoon of flour and water. Excellent. My picky eight year must have had at least 3 helpings. I made half the glaze as I had a smaller roast. Must use real Canadian Maple Syrup!
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Irish Lamb Stew

Reviewed: Mar. 28, 2010
This is absolutely the best Irish Stew recipe I've tried, and I've tried quite a few. The only changes I made were to cut the recipe in half (wish I hadn't as it was sooo good though) and to use 1 cup of Guinness beer instead of the white wine. I also did this in the crock pot. So easy! I might try to incorporate some pearl barley in there next time as my former favourite recipe uses it. Now my only problem will be to find a big enough crock.
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