momma_s Recipe Reviews (Pg. 7) - Allrecipes.com (1217546)

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Teriyaki Chicken

Reviewed: May 10, 2008
I LOVE marinating chicken breasts in this sauce, grilling on my Foreman, slicing, and eating in a salad with an Asian dressing! The only change I make is brown sugar instead of white. Oh, and if you marinate, DON'T marinate overnight. I did that once, and the chicken was TOUGH!
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Blackened Chicken

Reviewed: May 10, 2008
YUM!!! I've been using this recipe for several years. I make this in large batches and put in a spice jar. I don't blacken my chicken, but instead I cube my chicken, either throw it in a bag with some spice (unmeasured) and marinate, or sprinkle it over the chicken after it's already in the pan. I always add Alfredo sauce & serve over pasta. Thanks for a reliable standby!
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1 user found this review helpful

Cheese Herb Bread

Reviewed: May 10, 2008
Wonderful! I've been making this recipe for over a year with the following modifications: I use fresh milk, and either reduce water by that amount or add a little extra flour. I reduce yeast to 2 tsp so my loaf isn't HUGE. I replace butter with olive oil, use 1/4 cup parm. cheese, 3 tsp Italian seasoning, and 1 tsp garlic powder. I serve with olive oil, parm. cheese, and black pepper.
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3 users found this review helpful

Basil Shrimp

Reviewed: May 10, 2008
This was awesome! With modifications, of course. As others suggested, I reduced mustard (Dijon) to 1 TBS, and 1/2 a lemon or 3 TBS juice. I also used 3 TBS dried basil (remember: fresh to dried herbs is 3 to 1 ratio). I served this with steamed green beans, and "Cheese Herb Bread" from this site dipped in olive oil, parm. cheese and black pepper. A wonderfully filling, yet light meal.
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242 users found this review helpful

Pretzel Turtles

Reviewed: May 2, 2008
I made these with my 6yo--actually, he made them. I just put in/took out of the oven. I bought tubes of Rolos to avoid unwrapping each. Cooked for 3min, and had fun experimenting with layers: Pretzel, rolo, pretzel, pecan. We also did pretzel, rolo, pecan peanut butter, pretzel--that tasted like a Take5! YUM YUM.
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3 users found this review helpful

Lasagna Alfredo Roll Ups

Reviewed: Apr. 18, 2008
This is a good base recipe, but I think it would be pretty bland if not modified. Here's what I did: I doubled the recipe, used regular onion which I sauted, adding the salt to the onion while cooking. Next I added the spinach, minced garlic, and finely diced mortadella ham—maybe 1.5 cups (3/4 cup for single recipe). I mixed the cheeses and eggs in a large bowl, adding mozz. cheese, Italian seasoning, garlic powder, black pepper, then added spinach mixture. Used 25 Manicotti, split into 3 dishes and froze 2. 3 jars of sauce were plenty, and the sauces were regular, garlic flavored, and one had mushrooms. The mushrooms were a great texture. I accidentally put the mozz. cheese over the sauce, but don’t think it mattered much. After 35min, I removed the foil and broiled the top until slightly brown. A classy restaurant here makes creamy spinach cannelloni with mortadella ham, which is where the idea came from. YUM!
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2 users found this review helpful

Berry Shortbread Dreams

Reviewed: Dec. 17, 2007
This recipe gets 10 stars, and that's before adding the glaze! The only change I made was adding 1/2 tsp vanilla, in addition to the almond extract. I used orange marmalade and raspberry preserves, but any flavored preserves would taste delectable with the shortbread. Advice: smaller is better. I found they spread less.
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46 users found this review helpful

Peppermint Pinwheels

Reviewed: Dec. 6, 2007
This recipe is getting 4 stars because I felt the peppermint flavor needed to be more prominent. Next time I'll increase to 1 tsp for the whole batch. I made a red and green spiral—very pretty! I didn't have a problem rolling the dough. What I did was rolled each portion then folded into a rectangle and rolled again. This really helped get each color close to the same size/shape. Next, I left each portion on wax paper, then flipped one on top of the other and gently removed the top wax paper. I used the bottom wax paper to assist in making the spiral, and not my fingers. The key to rolling this dough is to use wax paper--not plastic wrap. This dough keeps in the fridge for 1 week or the freezer up to 6 months! Remove from freezer and thaw for 5 minutes before cutting. Also, start checking the cookies at 10 minutes. 12 minutes was almost too long in my oven.
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11 users found this review helpful

No Roll Pie Crust II

Reviewed: Nov. 23, 2007
I chose this recipe because I was looking for a thicker crust than my ready-made crusts would provide. The flavor was fine, and ease of making was great. However, it lost two stars because the edge of the crust was crumbly, and even though the bottom of the crust held, my husband said it felt like it "disintegrated" in his mouth. I'll keep this recipe around, but am unsure if I'll ever use it again...
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Slow Cooker Ham

Reviewed: Nov. 23, 2007
Absolutely wonderful! This was the first time I ever cooked a ham, and the results were perfect. I added a 1/4 cup natural applesauce and 1/2 tsp ground cloves (had no whole cloves for the ham) to the brown sugar which gave the glaze a nice flavor. Next time I'll try whole cloves in the ham. Definitely a keeper!
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Empanadas Fritas de Queso

Reviewed: Nov. 18, 2007
This review is only for the crust. I used this crust for an authentic empanada crust, and it was spot on! To mix the dough I first used a fork then my hands the rest of the way, all in the bowl. There was no need for extra flour since I rolled between wax paper. My dough didn't become stretchy until after it rested for 15 minutes. 1/4 inch is somewhat thick, so after cutting the circles, roll the dough out a little thinner. I sprinkled paprika over the egg whites, and baked at 350 for 35 minutes
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37 users found this review helpful

Argentine Meat Empanadas

Reviewed: Nov. 18, 2007
What completely makes this recipe is a real empanada crust, not a puff pastry. For this, try the dough recipe from the "Empanadas Fritas de Queso" recipe. It's more work than a ready-made crust, but so worth it!
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4 users found this review helpful

Jeanne's Chocolate Kiss Cookies

Reviewed: Feb. 13, 2007
I followed this recipe exactly, and these turned out perfectly! I made these for Valentine's Day, so I rolled in pink and red sugar, and used solid chocolate hearts and kisses. The secret to puffy cookies around the chocolate pieces is to keep the dough chilled.
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2 users found this review helpful

Michelle's Soft Sugar Cookies

Reviewed: Nov. 23, 2006
The only difference I did was chill the dough in the freezer for an hour. This is probably the worst cookie recipe I've come across. After testing one batch, the rest went in the trash. The dough is way too gooey for rolling--even after adding a lot of flour. The cookie itself tastes like a bland pancake (I think due to the 3 eggs). DON'T TRY THIS COOKIE!
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58 users found this review helpful

It's Chili by George!!

Reviewed: Jul. 4, 2006
I doubled this recipe for a cookout, and slow cooked it all day before serving. I subbed brown sugar for white, added a some tomatoes with green chilis and stewed tomatoes, and excluded the pinto beans. There weren't ANY leftovers!
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Chocolate Chip Cheese Ball

Reviewed: Jul. 4, 2006
When I made this, I added a little extra brown sugar because I love it but reduced the confectioner's sugar, and mixed some heath bits throughout and rolled the ball in the bits as well. This got rave reviews at the party I brought it to.
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2 users found this review helpful

Awesome and Easy Creamy Corn Casserole

Reviewed: Nov. 26, 2004
I made this on Thanksgiving and it turned out, well, AWESOME! I doubled the recipe cooking it in a 9x13 dish. I was scared it would overflow, but it baked up with no mess! Changes: as suggested, I added a 1/2 of the corn water per 1 can of corn and added cooked, chopped bacon to the top. Cooked perfectly and very moist.
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Eggless Peanut Butter Cookies

Reviewed: Apr. 14, 2004
I was somewhat reluctant to try this recipe because there aren't any eggs in it, but this is the best peanut butter cookie recipe I've found yet! I reduced the shortening to 3/4 cup, and increased the peanut butter to 1&1/4 cup. I didn't have any buttermilk, so I made sour milk (1/2 TBS lemon juice, then enough milk to equal 1/2 cup, then let sit for 5 minutes). I tried rolling the cookie balls in sugar, but I think they're much better without. Flattened slightly, and cooked until they were a light brown to keep the cookies soft. After 3 days, the cookies are a little crunchy, but still the best! My new favorite!
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Cheese Fondue

Reviewed: Feb. 3, 2004
Absolutely wonderful! For anyone who might say this recipe isn't very good, I suggest trying different brands of cheeses. That can make a huge difference in the flavor & grease amount. I mix the flour into the shredded cheese before melting to prevent flour lumps. I also add black pepper, fresh garlic, & about 1/2 tsp nutmeg. I serve with bread and Granny Smith apple pieces. My husband said it's better than the Melting Pot's!!! I suggest having extra shredded cheese on hand in case it needs thickening. If it's too thick, add a small squirt of lemon juice.
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Rempel Family Meatloaf

Reviewed: Jan. 7, 2004
I've been trying to find the perfect meatloaf recipe, and this is just NOT it. I expected it to be awesome because of all the great reviews it's received, but my husband & I took one bite of it and trashed it. Maybe it was the brand of soup mix I used?? I followed the recipe exactly, then adding a little cayenne... THAT sure wasn't the cause for the aweful taste! I don't recommend this recipe, and still searching...
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3 users found this review helpful

Displaying results 121-140 (of 154) reviews
 
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