momma_s Recipe Reviews (Pg. 3) - Allrecipes.com (1217546)

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Ginger Crinkles

Reviewed: Nov. 25, 2009
Delish! My new ginger cookie! I replaced the white sugar with 3/4 cup brown sugar, and added 1/4 tsp white pepper (black works too) for more kick. IMO, to make these a true "ginger" cookie it needs more than 1 tsp dry ginger, so next time I'll grate some fresh ginger too. 15 minutes would've burnt these. I think 10-11 minutes is a more appropriate cooking time.
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Mushroom Rice

Reviewed: Nov. 11, 2009
My switcheroos: I used Crimini shrooms cut chunky so they wouldn't cook down to nothing, added the garlic at the end of sauteing to prevent browning, used regular onion instead of green onion, and only partially sauteed the onion/shroom mix since they would continue to cook in the broth. I followed Nixichick's advice about soaking my brown rice prior to cooking, but I still used chicken broth. This was a nice change from plain rice, and went well with the Grilled Fish Steaks we had. Will move to the Keeper file.
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Steak and Bacon Tournedos

Reviewed: Nov. 2, 2009
This was a nice way to dress up flank steak, and is a good basic recipe for "fine-tuning" to meet your personal tastes. My changes: I didn't have tenderizer, so I decided to marinade for 1.5 hours in 1Tbs red wine vinegar, 1/4 cup canola oil, and 4 big cloves chopped garlic. In addition to the bacon, I added shredded parmesan and thick-sliced mushrooms. I used regular salt instead of seasoned salt, and no garlic powder. I also soaked the toothpicks to prevent burning. Next time I'm going to add either cooked rice or barley, and roasted red peppers.
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Shrimp Red Thai Curry

Reviewed: Oct. 8, 2009
This is a good base for this dish, but I too changed to suit my tastes... I used lite coconut milk, but will use regular from now on. It imparts a thicker texture and flavor than the lite version. I also used sweet red and yellow peppers, and added bamboo shoots and fresh cilantro.
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5 users found this review helpful
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Pizza Dough III

Reviewed: Oct. 8, 2009
A great crust! I doubled and made 2 thick crust 16 inch pizzas. I probably could've done 3 thin crust. I also added 1.5 tsp garlic powder, 1/2 tsp black pepper, and 1 Tbs Italian seasoning.
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Grilled Shrimp Scampi

Reviewed: Sep. 14, 2009
This was perfect. I wanted garlicy shrimp, but not a messy grill or pasta. I subbed 3tsp dried parsley for 3tbs fresh, and I added garlic powder in addition to minced garlic. Be sure not to marinate too long, or the lemon juice will start cooking your shrimp. We'll be eating this again for sure!
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Streusel Topped Blueberry Muffins

Reviewed: Sep. 14, 2009
I love making these! I like going overboard on blueberries--about 1-3/4 cups, and I always replace the white sugar with brown. Also, I've found no issues with adding all the dry ingredients and milk to the creamed sugar/butter at the same time. I used to make these with the streusel, and no lemon zest, but now I make them w/o streusel to cut back on sugar, and I discovered jarred dry lemon peel.
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Grilled Asparagus

Reviewed: Sep. 2, 2009
Yum! I tried to spear my spears with kabob sticks, but gave up pretty quick. Unless you have thick spears (which I was always taught the thin spears are what you want), this is a pain. Just put the spears perpendicular to the grill grate. Anyway, we cooked on the top grill rack for slightly longer than noted. I've tried soaking in balsamic vin and oil before, and we prefer this cooking method without it, just like the recipe states.
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Blueberry Sauce

Reviewed: Aug. 30, 2009
I served this over buttermilk pancakes instead of putting blueberries in the pancakes. Oh, it was yummy! I used 3/4 cup each of oj and water. I also used closer to 3 cups berries. I thought it needed to be a little sweeter, so I added 1/2 tsp vanilla. There was enough to freeze, and have a serving of sauce over vanilla ice cream the next day, so it certainly makes a lot. I agree with others that this tastes better after it sits for a day or so.
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Easy Batter Fruit Cobbler

Reviewed: Aug. 27, 2009
This tasted really good, but I was a little disappointed that the breading was soggy since I'm used to drier/breadier cobblers. I used strawberries, cutting the large ones in half and leaving the rest whole. I should've cut the butter in half because I ended up sopping up butter puddles. I added 1tsp of vanilla, and 1/2tsp almond extract. The almond tasted excellent. The presentation wasn't that great, but I think that was because of the cooked strawberries. I might try this again with different fruits, but the verdict is still out for this recipe.
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Orange Honey Garlic Chicken

Reviewed: Aug. 17, 2009
I added extra garlic cloves to the marinade, marinated chicken breasts then grilled. This tasted great! We didn't really like the oregano, so we might leave that out next time.
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1 user found this review helpful
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Grilled Fish Steaks

Reviewed: Aug. 12, 2009
This rocked! I used tilapia, two garlic gloves, reduced salt, reduced pepper (3/4 tsp), and didn't have lemon juice so I replaced w/2 tsp lime so it wouldn't be overpowering. I didn't think this was bland at all--maybe because of the additional garlic? I also grilled the filets on foil. I forgot to drain the marinade, thus proving that foil CAN catch fire OOPS!! LOL My 7yo ate this with minimal fussing. Looking forward to trying with lemon juice and halibut. UPDATE: Made again with halibut. Reduced S&P, used lemon, dried herbs, and extra garlic. Excellent, yet again!
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Sour Cream Pound Cake

Reviewed: Jul. 21, 2009
I'm giving this 4 instead of 5 stars because I thought it was a little eggy tasting, and more dense than I'm used to, but still very yummy. I've never had pound cake from scratch, so maybe it's supposed to be this way? I doubled for two loaves, but cut the sugar back. I also added 2tsp vanilla, and 1.5tsp almond extract. This tasted great hot, cold, and served in place of shortcake for strawberry shortcake with whipped cream.
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Pesto Cheesy Chicken Rolls

Reviewed: Jul. 19, 2009
4 stars because I feel this recipe really needs to be coated in bread to be complete, but 5 stars for easiness and taste. In addition to adding the breading, I used shredded cheese. My chicken rolls only took 30min to cook at 375.
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Strawberry Pretzel Salad

Reviewed: Jul. 5, 2009
This is pretty close to the recipe I've been making for about 15yrs, but lost in our move... I increase the pretzel crust ingredients for a thicker crust as well as use butter pretzels instead of regular pretzels, and decrease the whipped cream for more of a cream cheesy taste and texture. I like to add blueberries for a "Red, White, and Blue" theme, and make on the 4th. Certainly a classic in my books!
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Feta Chicken

Reviewed: Jun. 28, 2009
I've made this twice now. I think it's easier to place the chicken in a ziploc for pounding (keeps the counter cleaner and prevents splattering). The 1st time I used plain feta and added dried basil and finely chopped sun-dried tomatoes. I also rolled the chicken in the bread crumbs (didn't measure). To help crispify (yea, I made that word up ;-) ) the breading, I sprayed with olive oil before baking. The 2nd time I used the pre-seasoned feta, and added panko crumbs to the bread crumbs (and sprayed). I liked this method better. Less time prepping, crunchier crust. I've served over pasta, and Greek salad. Great both ways.
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Sarge's EZ Pulled Pork BBQ

Reviewed: Jun. 28, 2009
I don't see how using coffee and beef broth makes this "BBQ." When I think of "BBQ," I think of either BBQ sauce or grilling... If sauce is supposed to be added to the recipe, it should be mentioned there, not in the description (IMHO). That said, the only part of this recipe I used was the coffee (and brewed it dark). I really liked that idea. I added the coffee to BBQ sauce, added thinly sliced Vidalia onions, used a 2.5 pound sirloin tip roast, and the meat tasted yummy. A tip: If you use tip or butt (hard to dry these out), and your meat turns out tough, try chunking the meat then putting back in your crock with sauce for 30-45min on med-high to high. This should help soften the meat enough for shredding.
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Basic Flaky Pie Crust

Reviewed: Jun. 28, 2009
This is the first time I've used this recipe, and it's my new favorite! I didn't chill my shortening or the dough, and it turned out great. I also 1.5'ed it for a thick 10 inch bottom crust.
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Purple Plum Pie

Reviewed: Jun. 28, 2009
We picked 2.5 gallons of plums off of our tree (unknown variety), and I thought this would be a great way to use them up. My plums were medium-small so I didn't use all of the skin to reduce the tart taste. The fresh plums tasted like candy but, unfortunately, the pie was still too tart for us. I used a 10 inch pan, and it was too big. Although I added extra flour and cooked the pie longer, I think that contributed to the pie being runny. I used the Basic Flaky Pie Crust recipe (rocks!). I can see how this recipe could taste yummy, and maybe the type of plums were the problem, but I won't make this again.
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Sausage Bowties with Artichokes

Reviewed: Jun. 19, 2009
We all really enjoyed this recipe. I used regular broccoli, one fresh red pepper that I sauteed (in butter) before adding pre-cooked link style hot Italian sausage. I also used tri-colored spiral pasta since that was all I had. It was nice having a pasta that wasn't heavy on seasonings or sauce, but still had a great flavor.
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Displaying results 41-60 (of 154) reviews
 
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