Oh Mama Recipe Reviews (Pg. 2) - Allrecipes.com (11698461)

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Red Wine Reduction Steak Sauce

Reviewed: Jul. 29, 2012
My daughter said this sauce is "liquid gold". Can be made up to 2 days ahead. I double recipe as it freezes well & can be a back-up when there's no leftover gravy from meat drippings. I made the following minor tweaks, based on a single recipe: FOR THE SAUTE: Use 1.5 tablespoons olive oil & 1.5 tablespoons butter. WHEN SERVING WITH BEEF TENDERLOIN: Use a large, stainless steel pan & sear roast in oil, then finish in oven, uncovered. Remove roast & cover with foil. Pour sauce into pan, to de-glaze brown bits, for added flavour. Add 1 tablespoon butter & stir until creamy smooth, for a richer, shinier sauce. Add a splash of 35% cream at end, to taste. Can thicken by dissolving 1 tablespoon cornstarch into 1 tablespoon cold water, pour into sauce & whisk for 3 minutes on medium/high heat. Strain, if necessary. I saute onions & mushrooms on medium heat in 1 tablespoon olive oil & 1 tablespoon butter to serve as a side dish. Can reserve veggies for beef based soup.
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Ken's Perfect Hard Boiled Egg (And I Mean Perfect)

Reviewed: Mar. 15, 2012
Use week old eggs for easy peeling. Gently shake pot after bringing eggs to a boil to keep yokes centered. Can wrap peeled eggs in plastic or put unpeeled eggs in cold water & keep in fridge up to 1 week. Crack shells immediately after putting in cold water. This allows gas which turns the yolk blue, to escape. I boiled 24 eggs for 20 minutes as 14 was still mushy. I made 40 deviled eggs for my 1st. grandchild's baby shower. They all had yellow yokes & peeled easily. Thanks Ken.
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Make-Ahead Turkey Gravy

Reviewed: Mar. 15, 2012
Sub a little of the water for white wine. Add 1 head of garlic (peeled & cut horizontally in half), diced onions, diced celery & whole pepper corns when simmering on the stove up to 5 hours. To eliminate floury taste, reserve separated fat & whisk into flour over medium heat until golden. Add roux to broth, bring to a boil & simmer until reduced to desired thickness. Makes 2 cups. I increase volume & enhance flavour by adding water or chicken broth to scrape roast pan bits & add to make-ahead gravy. This served leftovers for a 25 lb. turkey. Thanks Sue!
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Pita Chips

Reviewed: Mar. 15, 2012
5* with the following changes: Only cut pitas in 1/2, then separate pocket halves. After halving, brush with olive oil before cutting into triangles. Can substitute chervil with 1/2 tsp. of parsley & 1/2 tsp. tarragon. Use coarse salt. If spices won't stick, use spray oil before sprinkling with remaining spices. One side is thinner then the other so cook thin ones in 1 batch & thick ones in another batch. Bake at 350 for 16 min., flipping after 7 to 8 min. to make crispy (not chewy) or they won't keep overnight.
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24 users found this review helpful

Vegetable Dill Dip

Reviewed: Mar. 15, 2012
This dip has a very weird taste. I served it at a baby shower & 3/4 was left over. Based on the good reviews, I followed this recipe exactly. As always, I made it the day before to let the flavours marry. I couldn't find the Beau Monde seasoning in any specialty food store so I made it from a copycat recipe I found on-line. Sorry, I just can't recommend this.
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2 users found this review helpful

Baby Shower Raspberry Dip

Reviewed: Mar. 15, 2012
Wonderful! Make day ahead so flavours can marry. I surrounded dip with halved strawberries (including stems), kiwi slices, mango spears, pineapple spears, banana spears, pretzels & cubed angel food cake. I used light sour cream & light cream cheese, which didn't compromise the taste. Couldn't find raspberry extract at any specialty store so I subbed with berry cream cheese & added a little red food colour, to make more pink. Served this at my 1st. grandchild's baby shower & there was none left. There's no better fruit dip! Thanks Heather.
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Best Spinach Dip Ever

Reviewed: Mar. 15, 2012
Amazing! Couldn't find leak soup mix even in specialty stores (other than cream of leak) so I used onion soup mix. I used 2 pumpernickel breads (1 to hollow out for the dip & the other for extra cubes. Next time, I'll add some cut-up sour dough baguettes for a colour contrast. Leave 1.5" of bread attached to the lid & cut up with crust attached. Make dip day before or dried onions will be too crunchy & ingredients won't marry. Use full 10 oz. box of frozen spinach. Remove spinach from box & if in a hurry, defrost in a bowl of cool water, strain, then squeeeeeeze dry. Hollow out bread bowl the day before but don't put dip inside until just before serving, to prevent sogginess. Served this at my 1st. grandchild's baby shower & there was none left. This is my families permanent recipe! Thanks Shawna.
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Asian Rainbow Trout

Reviewed: Nov. 16, 2010
5* with adaptions from other reviews. I've tried grilling & baking a 1 lb. whole filet, wrapped in foil. The foil method was more moist & flavourful. First time, I followed the recipe except used sesame oil instead of olive oil & found it needed more flavour. Second time, it was amazing with these changes: Put large piece of wide, heavy-duty foil over cookie sheet. Place fish on foil & pat dry with paper towel. Increase soy sauce to 1 tablespoon & rub all over. Season top with salt, fresh cracked black pepper & brown sugar, instead of white. Seal foil loosely so it doesn't touch top of fish & marinade up to 2 hours, in fridge. Use sesame oil instead of olive oil & increase garlic & ginger to 1 + 1/8 teaspoons each. Tip: Freeze ginger to grate as needed. Saute onions & ginger first & add garlic last 3 minutes, to prevent burning. Spoon saute mixture on top of fish, loosely re-seal & bake at 425 for 12 minutes. To test if done, stick fork in top of fish & turn. If it flakes easily, it's done. If it's firm & feels like it needs a knife to cut through it, bake 2 more minutes. Let fish rest 5 minutes before unwrapping & removing skin. Thanks Kerri for a great recipe!
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Cottage Meatloaf

Reviewed: Jul. 6, 2010
#1 Meatloaf Ever! This recipe is what brought me to allrecipes.com. I originally got it over 10 years ago in their printed cards that came in a box. For children, I only use 1/2 the red pepper flakes but don't leave out completely (adults prefer full amount). I use homemade whole wheat bread crumbs (tastes same as white but healthier). I also add 1/2 teaspoon chopped garlic but it's not necessary. Best with extra lean ground beef, which has less fat to drain. Tip: don't line loaf pan with foil as meat still sticks & it gives a tinny taste. I use parchment paper or better yet, an unlined, ungreased silicone loaf pan. I always make 2 & freeze 1, unbaked. Great with mashed potatoes & corn. Many thanks for the only meatloaf recipe my family will ever use!
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Ali's Amazing Bruschetta

Reviewed: Jun. 21, 2010
Wonderful ingredients however, after making as written, it was too bland so I read reviews & with those additions, it was 5*! Use 6 Roma tomatoes & remove seeds & pulp. Reduce oil to 1 tablespoon and use only 1/3 cup of finely chopped red onion or shallots. Increase parsley & basil to 2 tablespoons each & keep oregano the same. Add 2 tablespoons minced garlic (can be from a jar), 1/2 teaspoon sugar, 2 teaspoons balsamic vinegar, 1/4 + 1/8 teaspoon each of Kosher salt & fresh cracked pepper. Marinade in fridge overnight. Cut French baguette into 1/2" slices, brush both sides with "garlic" olive oil & bake 4 minutes at 400. Using slotted spoon, add topping, cheese & broil 1 minute. On one occasion, I wanted my bruschetta for a picnic so I sprinkled grated part-skim Parmesan over the bread after brushing it with oil & baked it for 8 minutes at 400. I then served the topping cold on the side. My family had 3 slices each.
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Chicken Marsala

Reviewed: Jun. 14, 2010
After reading reviews, I added ingredients, which made this AMAZING! Put 1 chicken breast at a time in a large plastic bag & pound with the back of a saucepan, for evenness. In another large plastic bag, put flour mixture, adding 1/8 teaspoon garlic powder, 1/2 teaspoon dried basil & 1/2 teaspoon dried parsley (reserve 3 tablespoons, to thicken sauce). Can prepare up to this stage, the day before. Brown chicken in only 2 tablespoons butter & 2 tablespoons oil then remove from pan. In same pan, saute 1 diced onion & 2 cups of sliced mushrooms. Add 1 tablespoon chopped garlic the last 3 minutes, so the garlic doesn't burn. Use triple the amount of good quality Marsala & sherry. Add 3/4 cup cream (I use 1/2 and 1/2). Shake together 4½ oz. of chicken broth ( can freeze leftover carton) & 3 tablespoons of the seasoned, reserved flour. Add roux to pan & simmer 20 minutes, to reduce & thicken. Put chicken back in pan & simmer, covered, 10 minutes. Serve over broad noodles.
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