Oh Mama Recipe Reviews (Pg. 1) - Allrecipes.com (11698461)

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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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36 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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3 users found this review helpful

Parmesan Garlic Bread

Reviewed: Apr. 18, 2010
Fantastic flavour! Only issue is that it was too dry, as written. After reading reviews, I made the following minor changes & it's my new go to recipe: I use 1½ teaspoons fresh minced garlic (can increase to 2 tablespoons) instead of garlic powder. I do not melt margarine & increase it to 3/4 cup + add 1 tablespoon olive oil. I use part-skim grated Parmesan cheese, to cut fat. Can add shredded part-skim marble cheese the last 5 minutes of baking, if desired but I don't find it's necessary. I make ahead & freeze unbaked by placing in a 9" x 13" pyrex dish, wrapped in plastic then sealed with heavy duty foil. Thanks Sarah!
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Mushroom Rice

Reviewed: Apr. 18, 2010
Best rice we've ever made! Reminded us of our favourite risotto at a fine Italian restaurant. After reading reviews, I made some minor changes: Increased garlic to 2 cloves (can use 1 teaspoon from a jar). For a stronger flavour, I added 1/4 cup chopped yellow onion instead of green onion. I sauteed the onion with mushrooms & added the garlic, in the last 3 minutes, to prevent the garlic from burning. I used Uncle Ben's long grain converted rice & beef broth instead of chicken broth. After sauteing the mushrooms, onion & garlic, I added the rice & sauteed it for 3 more minutes, before adding the broth, for a better flavour/texture. I also added 1/2 teaspoon salt & 1/4 teaspoon fresh cracked pepper, with the broth. Thank you Jen!
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Passover (Pesach) Brownies

Reviewed: Mar. 27, 2010
Wonderful recipe. Similar but better than Passover Brownies in Second Helpings Please. For easy removal, I greased pan & lined it with parchment paper, which I also greased. At 30 minutes, toothpick doesn't come out clean but the top is set & brownies are perfectly moist. Note: Cake meal is ground finer then regular matzo meal. You can make matzo cake meal by using blender to grind matzo meal into a fine powder. Strain to sift out any lumps. Brownies freeze well. If freezing, don't ice until defrosted. Optional Icing: In microwave, melt in 20 second intervals, 6 ozs. semi-sweet chocolate squares or chips, 1½ tbsps. margarine & 1/8 + 1/16 tsp. water.
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14 users found this review helpful

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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6 users found this review helpful

Slow Cooker Cranberry Pork

Reviewed: Mar. 11, 2010
Sorry, I haven't tried this yet. I made a mistake & rated this instead of the one by Kittencal from RecipeZaar.
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1 user found this review helpful

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Feb. 28, 2010
This recipe was so easy that our 10 year old daughter made it twice all by herself. She took one batch to school and there were no leftovers. The outside is crispy and the inside stayed chewy even the next day, when they were all devoured. Thanks Beth!
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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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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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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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Zippy Shepherd's Pie

Reviewed: Apr. 20, 2010
I thought this has potential and will try again with only 1/4 teaspoon curry. I lived in the Caribbean for 8 months where I acquired a taste for curry but my other 6 family members did not care for the curry taste even though I reduced it to 1/2 teaspoon. After reading other reviews, here's what I did: I used green pepper instead of red. I used 1 cup of defrosted frozen corn and 1 can of drained, cut green beans instead of peas and carrots. I omitted the tomato. The veggies as written, work fine but I was accommodating 2 family members preferences. When browning the meat, I added 1 more chopped garlic clove with the green pepper and large (12 ounce) chopped onion. I omitted the oil as it's unnecessary and spooned off the fat from the meat after browning, as it's unhealthy. I only used 1 cup of beef broth. I used 1 & 1/2 times the amount of Yukon Gold mashed potatoes & mixed it with the cheese. I cooked it for 25 minutes at 350 to marry flavours before broiling for 5 minutes, to brown.
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7 users found this review helpful

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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23 users found this review helpful

Tarragon Mushroom Chicken

Reviewed: Apr. 18, 2010
Delicious! I read reviews and made some minor changes which my family said made it 5 stars. One daughter doesn't like chicken and loved this. I doubled the sauce and mushrooms, which is a must. I used 5 large "frozen" chicken breasts and cooked in a slow cooker on low for 5¼ hours. I shifted the lower pieces to the top half way through, to cook evenly. The chicken was very moist which may be due to putting them in frozen. I added 1 chopped onion & 2 chopped celery ribs. For a doubled sauce, I increased the tarragon to 3 teaspoons. I tried to just double the flour slurry but the sauce wasn't thick enough. I didn't want the sauce to taste too floury so I added the following cornstarch slurry: Pour 1/4 cup white wine in a measuring cup and stir in 2 tablespoons cornstarch. Add the cornstarch mixture to the flour/sauce slurry in the saucepan & whisk over medium heat until thickened before adding back to the slow cooker. The celery is optional but without the onion, white wine & increasing the tarragon, it was too bland for us. I serve over rice or egg noodles. This is a keeper! Thank you, Mary!
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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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Chicken Asparagus Roll-Ups

Reviewed: Jun. 13, 2010
I made recipe as written & we thought there was too much pepper & lemon. Second time, I made the following changes which made it 5 star: Doubled recipe for 8 breasts but used only 1 teaspoon pepper, 2 tablespoons "bottled" lemon juice, 1 teaspoon lemon zest & 2 teaspoons dried tarragon. Pound each breast in a large freezer bag, using back of saucepan, for evenness. Use only 3 asparagus per roll-up, unless they're thin. Snap ends of asparagus & peel bottom 2 inches, to ensure tenderness (I freeze ends for soup). Add 1 tablespoon of sauce between chicken & cheese, before rolling. Use thick coatings of sauce & panko crumbs on top of roll-ups. I used Provolone on some & Ementhaler on others. Both were good but Ementhaler has more flavour, which we prefer. I also used part-skim cheese & light Miracle Whip. Put roll-ups lengthwise in 9" x 13" baking pan with high sides, lined with parchment paper, for easy clean-up. Can assemble day before (unbaked) as it's a time consuming recipe. Very elegant presentation for company. My 10 year old doesn't like asparagus so I put frozen broccoli spears in hers that were par-cooked in the microwave. Serve with garlic mashed potatoes.
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Lemon Trout

Reviewed: Jun. 14, 2010
5* with the following minor changes, after reading reviews & making this recipe twice: Rinse & pat fish dry so coating will stick. Only need 1/2 tablespoon canola oil & 1/2 tablespoon butter, for frying (or it's too greasy). For 2½ lbs. of trout fillets, reduce flour to 1 cup but keep other spice quantities the same & add 1 pinch of garlic powder to flour mixture. Omit lemon zest & just soak in lemon juice longer (max. 1/2 hour in fridge). Still makes twice as much flour mixture so I put 1/2 in a shallow casserole dish for dredging & store the other 1/2 in a plastic bag, for future use. Served with buttery, parsley baby new potatoes.
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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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Raisin Farfel Kugel

Reviewed: Apr. 20, 2010
Great for Passover. I double recipe & put in two 8" x 8" pans. I use only 3/4 cup sugar per single recipe. I use golden raisins soaked in hot water to plump up. I beat eggs in mixer to aerate. For easy removal, I grease pan & line with parchment paper, which is also greased. Make ahead as it tastes better the next day. Thanks NIBLETS!
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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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