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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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24 users found this review helpful

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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0 users found this review helpful

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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1 user found this review helpful

Too Much Chocolate Cake

Reviewed: Apr. 4, 2010
I agree with the others. This is a "to die for" chocolate cake. Paired up with my Grandma's Special Have Faith Icing, it is perfect!
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1 user found this review helpful

Blue Cheese Burgers

Reviewed: May 29, 2010
Great flavour combination. I reduced the amount of meat by a third to fit the size of my family and used bison instead of the beef. We really like the subtle flavour of bison and it is so much lower in fat. I just eye-balled the rest of the spices which weren't reduced by that much. Everyone in the house really enjoyed these burgers. I didn't tell the kids about the blue cheese. Next time I'll make the full recipe and freeze the burgers for another bbq day.
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1 user found this review helpful

No Bake Peanut Butter Pie

Reviewed: Jul. 12, 2010
A no fuss frozen treat. I will try using real whipped cream next time as I don't like to use "edible oil products". I hope it will still turn out. Update Sept. 2010, I just tried this with real whipped cream and it is even better.
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2 users found this review helpful

Apple Carrot Muffins

Reviewed: Jul. 18, 2010
A very forgiving recipe. I didn't have walnuts or apples and doubled up on the grated carrot instead. Turned out very well.
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2 users found this review helpful

Mom's Zucchini Bread

Reviewed: Sep. 11, 2010
This recipe is just right as is. Moist and flavourful. I did have to cook it about 30 min. longer to get the knife to come out clean but that is my oven and no fault of the recipe. This is going to be my "go to" zucchini recipe. I'll try adding some chocolate next time.
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0 users found this review helpful

Grandma Jeanette's Amazing German Red Cabbage

Reviewed: Sep. 11, 2010
This is just like the description. Yummy, sweet and sour and easy to make! It is great warm and just cooked or cold from the fridge after a few days. A great use for red cabbage. This recipe doesn't need any modifications.
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1 user found this review helpful

Brazilian Fish Stew

Reviewed: Oct. 17, 2010
I followed this recipe almost to the letter, only substituting sockeye salmon for the fish. Lovely, light flavour. I would add some hot chilis or something for more heat next time but since this had to be kid pleasing, it was fine as is.
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1 user found this review helpful

Acorn Squash Soup

Reviewed: Oct. 31, 2010
Recipe is great as is. The only thing I didn't have was the evaporated milk, so I used the same amount of buttermilk instead. Made a very rich and creamy soup that was perfect for a cold day. Update: Froze some from the last batch that I made and it freezes well too. I'm about to make a quadruple batch on this cold and rainy day to use up some squash and to fill up the freezer with good soup.
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3 users found this review helpful

Buttermilk Pancakes II

Reviewed: Oct. 31, 2010
These are by far the lightest, fluffiest pancakes I've ever made. Don't substitute milk and vinegar for the buttermilk. Using the real thing makes all the difference.
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4 users found this review helpful

Italian Bread Bowls

Reviewed: Oct. 31, 2010
I'm not an experienced baker using yeast but these were easy and turned out wonderfully. I served them with my crock pot stew recipe.
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3 users found this review helpful

Balsamic Roasted Pork Loin

Reviewed: Oct. 31, 2010
This recipe is easy and all of my family loved it. Definately for those that appreciate stronger flavours. If you don't like balsamic vinegar, go for one of the sweeter pork marinades. This site has an abundance of them.
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3 users found this review helpful

Double Chocolate Biscotti

Reviewed: Feb. 6, 2011
This is over the top good!!!!! I'm always trying to cut down on the sugar and I was able to use about 1/3 less with good results. I did the whole thing in my kitchenaid mixer without a problem, although the batter is thick. I used parchment paper instead of greasing the pans and it worked very well.
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4 users found this review helpful

Beer Butt Chicken

Reviewed: Aug. 28, 2011
Loved the flavour of this chicken and it was soooo moist. I recommend buying the actual "beer butt" metal stand that you can get at kitchen stores though. My chicken kept falling over on the pan and made quite a mess. Hopefully the stand will prevent this from happening.
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6 users found this review helpful

Cream Cheese Pound Cake I

Reviewed: Jan. 27, 2012
This is definately not a "good for you" kind of cake but I love it. It keeps well, freezes well and holds together. Great for kid's lunches. (my kids are skinny and need the fat!) The almond flavouring is a really nice and different flavour here. I make this as 2 bread loaf sized cakes with the one recipe.
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3 users found this review helpful

Absolutely Fabulous Greek/House Dressing

Reviewed: May 12, 2012
Very, very tart but that is how I like my vinigrette. I didn't have the wine vinegar so I used half balsamic and have apple cider. I did the earliest scaled back version from the reviews and it worked perfectly. What a great and easy recipe! I will keep the leftover dressing in the fridge and most definately not ont the counter though. I've just had a bout of food poisoning from a salad in a restaurant and I'm not taking any chances!
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2 users found this review helpful

Scalloped Potatoes and Onions

Reviewed: Mar. 1, 2010
Excellent just as is!
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0 users found this review helpful

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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4 users found this review helpful

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