momma_s Recipe Reviews (Pg. 6) - Allrecipes.com (1217546)

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Overnight Coffee Cake

Reviewed: Jan. 28, 2009
I've made this recipe twice. First as stated, and it was a bit on the sweet side. The second time I used brown sugar instead of white, added 1tsp vanilla, added the cinnamon with the nutmeg (I love nutmeg so I didn't feel it was overpowering), left off the topping but kept the icing. I liked this better. This is an EXTREMELY moist cake. I'll make this again if I don't have a lot of time in the morning, but otherwise I'll stick with Betty Crocker's Cowboy Coffee Cake which I grew up on.
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Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Jan. 27, 2009
I followed the recipe exactly, and I didn't like the results. The meat was dry, yet falling apart (because it's already a tender meat), but the flavors of ingredients didn't work well together. The only saving grace for this was cutting the tenderloin very thin and making sandwiches out of it by adding melted swiss, and horsey sauce (mayo and horseradish). I WILL NOT make this again...
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Oven-Fried Pork Chops

Reviewed: Jan. 15, 2009
Made this for dinner last night, and we ate it, but it wasn't anything special, IMO. I used cornbread stuffing, which we all love, and it was what I had on hand. I crushed the stuffing a bit, then dipped in the egg, stuffing, quickly dipped back in egg & then stuffing again. This helped keep the big chunks on the chops. I used olive oil spray instead of butter which gave it a nice crunchy texture, and had no issues with stuffing coming off. I baked for 15min on each side since my chops were thick. Overall, this was somewhat bland, and sort of a pain for the end result. I probably won't make again.
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Stuffed Jalapenos

Reviewed: Dec. 23, 2008
Incredible! After seeding and cutting the jalapenos in half, I baked to reduce the spice. I mixed the sausage into the cheese mixture, formed into jap. shaped "balls," and sprinkled cheddar on top. I made these the day before serving, then threw in the oven to heat up. They were the first appetizer to disappear, and even people who didn't like spice enjoyed these.
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Pumpkin Pie Spice II

Reviewed: Dec. 11, 2008
Perfect! I like this much better than the store bought mix. I add a dash more nutmeg since it's my favorite spice.
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1 user found this review helpful

Baked Asparagus with Balsamic Butter Sauce

Reviewed: Dec. 10, 2008
This is my primary way of making asparagus. I flip-flip soy and vinegar measurements, and don't add salt. I also cook the asparagus in the toaster oven.
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Photo by momma_s

Eggnog Thumbprints

Reviewed: Dec. 10, 2008
I'm glad I finally made these. I had trouble with my cookies spreading so I made them into 1tsp "bites" instead. I added nutmeg to the dough, and a little extra to the icing. To keep the icing from dripping off the top of the cookie, I made it thicker, and dipped chilled cookies into it. Very tasty!
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Marinated Mushrooms II

Reviewed: Dec. 10, 2008
I had medium/large button shrooms I had to use, so I quartered them for this recipe. I cooked the marinade in a wider pan, so I had to add 1/3 cup water, but when jarring, wished I hadn't because it was too much liquid. I followed Wilemon's advice of simmering the shrooms for 2 min, then "steaming" for 5 min, and my shrooms had a great consistency. Next time I'll reduce the parsley as it seemed there was too much, and maybe mix a different vinegar with the red wine vinegar, because I thought the taste was a bit strong.
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Slow Cooker Chicken Cacciatore

Reviewed: Oct. 27, 2008
This was GREAT, and SO fast to make! I threw in 3 frozen chicken breasts (all I had), a 32oz jar of sauce, red bell pepper, and near the end, rehydrated mushrooms. I also added calamata olives for a little zip. We ate all the chicken, so I froze the extra sauce for a later time. I will make this again and again.
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Strawberry Bread

Reviewed: Oct. 16, 2008
I'd never heard of strawberry bread before, but decided to try this because I had a ton of strawberries I needed to use. I took others' suggestions and reduced the oil, sugar, cinnamon, and diced 2 cups of strawberries and pureed 2 cups. These loaves took over an hour to bake, and the diced strawberries were mushy (although they didn't alter the texture of the bread, just the way it looks). The flavor reminded me banana bread, minus the banana flavor. Because it didn't taste like strawberries, I won't make this again...
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Faux-reos

Reviewed: Sep. 7, 2008
These cookies taste delicious, and I'll definitely make again. However, I'm only giving the recipe 3 stars because they don't taste like Oreos at all to me or my family. The cookies reminded us of a well known puffy cocoa cereal, and the Faux-reo Frosting was good, but not like Oreo frosting. Also, unless you're cooking for a bake sale, event, or large family, I recommend cutting the recipe in half. This produced a bunch of little cookies. I tried various sizes, and I recommend sticking with the nickle size balls, as they do puff & spread to a good size cookie.
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Faux-reo Filling

Reviewed: Sep. 7, 2008
I used this frosting with the Faux-reo Cookies, and although a very delicious frosting, IMO, it doesn't taste like Oreo filling at all... As others have stated, this frosting is better after sitting in the fridge for a bit. If you're using for the Faux-reo cookies, and like them double stuffed, you may want to 1.5 the frosting.
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Deb's Spicy Summer Evening Mushrooms

Reviewed: May 30, 2008
After tasting the marinade, I didn't use on the mushrooms. I did not like the taste of the marinade. Perhaps I'm being unfair in my rating since I didn't actually MAKE the mushrooms, but I wasn't about in something that didn't taste good...
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Pistachio Cake III

Reviewed: May 27, 2008
This was INCREDIBLE, and extremely moist!!! My dark bundt pan says to reduce temp by 25 degrees, and I cooked for 57min. I mixed for 3-4 min, added about 1/4 cup sour cream, 1 cup white chocolate chips, and no coloring. The chips fell to the bottom, melted, and created a sweet crust--a nice surprise! I made whipped cream with pistachio pudding, but everyone agreed that it wasn't needed, and a dusting of powdered sugar was enough. This will be a regular dessert from now on!!!
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Best Hamburger Ever

Reviewed: May 23, 2008
I had a little less than 1.5 lb meat, so I reduced the servings to 3. I kept the fresh onion and rosemary out--didn't have time for them. These tasted FANTASTIC! Hubby didn't like the cheese in the burger. He said it gave it a bit of a "soggy/smooshy" texture.
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Photo by momma_s

Roasted New Red Potatoes

Reviewed: May 23, 2008
I didn't bother measuring the olive oil, and just poured into a ziploc bag (any excess oil stays in the bag). The best salt for potatoes is Kosher salt--IMO, it packs more of a salty punch that potatoes need. I also added fresh grated Parmesan cheese, and garlic powder. My potatoes took almost 40 minutes to get golden brown.
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Bierocks (German Meat Turnovers)

Reviewed: May 16, 2008
I made this less of a "german" pocket, and more of a general "meat" pocket. Since it's a time consuming recipe, I cook the meat a day before making the pockets. It's also easier to work with cold meat. The first time I used the seasonings as stated minus the caraway, and no cabbage. Before filling, I mix low-moisture mozz cheese with the cold meat. I also used reduced fat "grands" canned biscuits. We agreed the lemon pepper was too much. This time I did the same, replacing lemon pepper with black pepper and pepper flakes. It was much better. I cool on a rack, wrap each pocket in saran then freeze all in a ziploc for a "grab n go" meal. Just remove from the saran, place on a paper towel, microwave, and go! I'm able to get 12 large pockets from 1 lb of meat w/cheese.
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Honey Of An Oatmeal Bread

Reviewed: May 14, 2008
Dangerously delicious! This is the main bread I make in my bread machine, and have been doing so for almost 2 years. I usually split flour like so: 1&1/3 cup white, 1 cup wheat bread flours. Today I cooked in my oven for the 1st time. I changed servings to 15 to make a 2lb loaf. I mixed in machine, but took out after 2nd rise, split in 1/2, placed in loaf pans, let rise another 35min, then cooked in oven at 350 for 35min. PERFECTO!
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Sloppy Joes II

Reviewed: May 12, 2008
I never liked sloppy joes growing up so I was hesitant to make this, but am glad I did! I've been making this recipe for almost 2 years, and it'll be the only one I use. I add about 1/4 cup BBQ sauce, and a little water for more sauce. If I need to get rid of celery, I add it, but not too much otherwise it's overpowering. I'll also add whatever kind of bell pepper I have on hand--doesn't have to be green. I usually double the recipe then freeze ice cream scoop piles on parchment paper, and after frozen store in a plastic bag. This works great for quick meals. Simply take a couple balls out, put in a bowl, and heat in the microwave.
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J.P.'s Big Daddy Biscuits

Reviewed: May 10, 2008
This is my go-to recipe for biscuits. Sometimes I'll replace honey for sugar, or even reduce the sugar and use for biscuits & gravy.
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Displaying results 101-120 (of 154) reviews
 
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