momma_s Recipe Reviews (Pg. 4) - Allrecipes.com (1217546)

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Baked Ziti with Sausage

Reviewed: May 4, 2009
When I make this, I usually double it, split into several disposable casserole dishes (4 8x8's), and freeze for extra meals. I use 1Lb mild and 1Lb hot Italian sausage, and after cooking I add the onion and diced red pepper, cook down a little then add fresh spinach and garlic. I also use jarred sauce with mushrooms. I love making this dish!
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Slow Cooker Carnitas

Reviewed: May 1, 2009
I only had a 2Lb pork sirloin roast, but I kept the ingredient amounts the same. Next time I'll add more of everything but the cinnamon--maybe leave that out all together since I didn't like the smell of it with the rest of the yummy smells (although I LOVE the taste and smell of cinnamon). I also knew my roast would only take 3 hours to cook on med-high. I took the advice of others and cubed the meat after slow cooking, and roasted in the oven before shredding more. I served in tortillas with fillings, and Spanish Rice II. I'll be making again. We all loved it.
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Spanish Rice II

Reviewed: May 1, 2009
I made this to go with the Slow Cooker Carnitas, and it tasted great! I, of course, had to modify to use ingredients on hand, so here's what I did: I used 1/2 a can of diced tomatoes--no chilis. I subbed chicken broth for water, but was short on broth, so I used the liquid from the canned tomatoes. I also used orange pepper instead of green, and shallots instead of onion. Lastly, the rice... I only had Jasmine rice! And, although I could tell it was jasmine, it still tasted good in this dish. This satisfied my Spanish Rice craving, it was really easy to make, and I'll be making it again. Thanks!
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Photo by momma_s

Stuffed Green Peppers I

Reviewed: Apr. 13, 2009
I made this for dinner tonight. After cutting the tops off of red and yellow peppers, I diced the extra pepper sections and added to the stuffing with Italian seasoning, minced shallots and garlic. I used a white/wild rice combo, and the water from the boiled peppers. *Regarding rice cook time, just follow the time noted on the rice.* I only used 1/2 a can of diced tomatoes (I don't like lots of mater chunks), and didn't have the tomato soup, so I didn't add it (I'm glad it wasn't a liquidy dish either). These tasted good, and could easily be spruced up for an Italian or Mexican dish. I served with spinach salad. Will be making again!
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Photo by momma_s

BBQ Pork for Sandwiches

Reviewed: Apr. 12, 2009
I slow-cooked a 2Lb pork sirloin roast for 3 hours on med-high, shredded, then cooked another 45min in the bbq sauce on low since the meat was already finished. For the sauce I used a bottle of cheap hickory honey bbq sauce, then added 1.5Tbs of Stubb's Inferno Chicken Wing Sauce (whoa! Added a nice kick!) and 2tsp white sugar. The meat was deliciously tender, making for great sandwiches. This is the 1st time I've cooked with this cut of meat, and I'll be using it for slow cooking roasts more often.
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Bar-B-Que Sauce

Reviewed: Apr. 12, 2009
This is a recipe that uses ingredients typically on hand, which is why I picked it. However, we didn't care for this. It had too much Worce. sauce for us, and was too sweet.
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Pizza Crust for the Bread Machine II

Reviewed: Apr. 5, 2009
Top notch! Our new favorite crust! The crust was crisp and chewy, and not floppy. I doubled the recipe, subbed olive oil, and honey instead of sugar. I added 2tsp vital gluten, 2 tsp Italian seasoning, 1tsp garlic powder, and 1/4 - 1/2 tsp black pepper. After the 1st rise I punched down, split in 1/2, rolled out and let rise a second on the pans. I then baked for 7min at 350 before topping and cooking for 15 minutes. My son doesn't normally eat the end of the crust, but he was dipping his in extra sauce because he loved it so much!
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Spicy Rapid Roast Chicken

Reviewed: Apr. 3, 2009
I have LOVED cooking my chicken this way for quite some time! For added juiciness and crispy skin, I add thin slabs of butter under the skin, and on top of the skin. I also add a little flavor by tucking sliced garlic cloves under the skin and in the cavity with sliced onion and celery. I use the spices from this recipe and slow cook my chicken sometimes, or I'll season the chicken differently but use this cooking method.
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Photo by momma_s

Honey Whole Wheat Bread

Reviewed: Mar. 31, 2009
I've made this bread a few different ways over the past two months. As stated, adding 1T vital gluten, using all wheat flour, adding wheat germ and/or flax seeds, extra honey, rapid rise or active yeast... Each time I've had great results. It's a very versatile recipe that has become our daily bread. I change the servings to 20 for a 2Lb loaf, then after the 2nd rise in my bread machine I split the dough to make 2-1Lb loaves, do rise #3 in the barely warmed oven, and bake in the oven at 350 for 30min. After they've cooled, I freeze one, and slice/use the other for sandwiches. No more store bought bread for this house!!!
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Tater Tot Bake

Reviewed: Mar. 30, 2009
I avoided this dish for so long because it just seemed weird to me... Well, I'm trying to shop less so had to work with ingredients I had on hand, and ended up making this dish. I was happily surprised! I used shallots instead of onion, and mixed the soup (fat free) into the beef. Served with corn & peas. The leftovers tasted yummy too. I'm glad to say this will be made again!
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Roasted Asparagus and Mushrooms

Reviewed: Mar. 23, 2009
I used this cooking method for my asparagus last night. Omitted the rosemary since it wouldn't compliment the rest of the meal, and sauteed the shrooms for a sauce instead. I foil-lined my pan, drizzled olive oil on it, then used my hands to coat the asparagus with oil (the olive oil is good for your hands too!). I'll definitely add the shrooms to this next time. Thanks for the good cooking method!
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Pork Chops with Blue Cheese Gravy

Reviewed: Mar. 23, 2009
Completely a 5 star recipe!!! This is probably the first time I've EVER had moist pork chops--I couldn't stop talking about them at dinner! I used canola oil instead of butter because it tolerates heat better. Since my chops were thick and browned before they were done cooking, I threw them in the oven for a few minutes to finish. I sauteed crimini mushrooms in the pan drippings then added the cream and some cornstarch. I used 4oz of Gorgonzola instead of blue cheese. Served with roasted asparagus, and wished I made mashed potatoes to go with the gravy. We tried a little gravy over some wheat pasta, but didn't care for it. Thanks for creating a recipe that finally gets me excited about pork chops!
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Gary's Stuffed Mushrooms

Reviewed: Mar. 22, 2009
My changes: Used low sodium stuffing, extra crab meat (not imitation), sprinkled mozz. cheese on top before baking, mixed the sauted garlic into the stuffing, and only used enough butter to saute the garlic, thus eliminating almost 2 cups of butter. I cooked the shrooms on a baking rack so the drippings wouldn't make the shrooms soggy. I would give this recipe 4 stars, but I couldn't really taste the crab, and because of the shear amount of stuffing produced compared to shrooms. I used 24 large crimini's, and had more than 1/2 the stuffing left.
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Crunchy Oven Fried Tilapia

Reviewed: Mar. 22, 2009
This has been my recent "go-to" tilapia recipe...As is, it's a bit bland, but easy to fix with whatever spices you like on fish. Otherwise it's a 5 star recipe. I crinkle foil, place on a cookie sheet, and spray with olive oil. I also spray the coating before baking so it comes out crispy. I've even accidentally mixed the flour with everything else, and had no problems cooking. A new tip I've learned from frying chicken: **letting your coated fish sit for 5-10 minutes will help the coating soak up more moisture and make it extra crispy.**
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Asian Lettuce Wraps

Reviewed: Mar. 21, 2009
DH and I enjoyed this for dinner last night, but we both agreed that it would taste better with either ground chicken or pork. I used less onion and hoisin sauce, no water chestnuts or green onion, and 1 Tbs fresh ginger. I think shredded carrots would taste good in the wrap too. Will definitely make this again.
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Gingered Pepper Steak

Reviewed: Mar. 20, 2009
I marinated a whole piece of flank steak in the sauce for 3 hours. I used 3Tbs regular soy sauce then added a little extra water to cover the meat, brown sugar, added 1 clove minced garlic, and 1/2 heaping Tbs fresh grated ginger (1/4 tsp ground ginger = 1/2 Tbs fresh). Lastly, 1 large thinly sliced red pepper. Served over brown rice. This tasted like meat marinated in soy sauce, but I know that's because of the regular soy so no deductions there... BUT. We thought this was rather bland, and that more seasoning is needed.
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Wild Rice and Asparagus Chicken Breasts

Reviewed: Mar. 18, 2009
I made a few changes to this dish to use items I had on hand... I replaced the peanut oil with 1/4 cup PB, but we all agreed it made the sauce too thick. We liked the PB in the sauce so I'll just reduce the amount next time. I added a 1/4 to 1/2 tsp powdered ginger to the sauce which gave it a nice flavor, and also cut down on the sweetness a little. I added mushrooms, but didn't like those in this dish. Lastly, I don't have a wok so I used my big, tall-sided frying pan.
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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Mar. 6, 2009
This dish reiterates the fact that I need to start photographing my food! It looked, smelled and tasted great. My only change was omitting the flour, then adding a slurry (cornstarch/water) near the end instead of reducing the sauce. I used baby bella shrooms, fat free low sodium broth, and served over wild/white rice. Even my 14mo ate everything.
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Photo by momma_s

Garlic Chicken Fried Chicken

Reviewed: Mar. 3, 2009
This dish hit the spot tonight! I used corn flake crumbs instead of seasoned bread crumbs, only added 1/2 cup of flour, Mrs. Dash and a little Italian seasoning. I soaked my chicken for 24 hours, then pounded thin. I was out of eggs, so after consulting the Recipe Exchange, I dipped my milked cutlets in flour, milk, then the crumb mix. I *let the meat sit for 20 minutes* before pan frying. DELISH!!!! I had a few small pieces of chicken that broke off when pounding, and I think those tasted better than the large thin chicken breasts. If your oil is at the right temp (around 350), cutlets thin, and space around the meat, the cook time noted is spot on.
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Spaghetti Pie III

Reviewed: Mar. 2, 2009
The two stars is because of the cream cheese/sour cream mixture... We HATED both the taste and texture! DH who NEVER turns food down, couldn't stomach finishing his bowl because of the cheese mixture (I was able to eat most of mine). The simple addition of ricotta would've saved this dish for us. A few of the changes I made (which I liked) were to cook Italian sausage, add red bell pepper, pasta sauce with mushrooms, and no onion or seasoning. Topped with cheddar/mozz. mix.
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Displaying results 61-80 (of 154) reviews
 
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