momma_s Recipe Reviews (Pg. 1) - Allrecipes.com (1217546)

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Chicken Andouille Gumbo

Reviewed: Jun. 25, 2003
This recipe is one of my favorite! There are enough for my husband and I to have 3 meals. 1 the day of cooking, then the following night, and I freeze the rest for a later time. Be sure you use andouille sausage, or it just doesn't taste that good. Thanks Christine!
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Awesome Slow Cooker Pot Roast

Reviewed: Jul. 2, 2003
I've made this a several times, and it always turns out great! I add carrots, celery, potatoes, and onion, plus a little bit of spices like a bay leaf, pepper, garlic, and a dash of corriander for some extra flavor.
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4 users found this review helpful

Grandma's Green Bean Casserole

Reviewed: Jul. 4, 2003
I am not too big on veggies, but I CRAVE this dish!!! First, FRESH, steamed grean beans are key! I reduce the sour cream to 3/4c as others have suggested, reduce the salt to 1/2 tsp, add black pepper, and 1&1/2 tsp garlic powder with the salt & sugar. I use a large can of french fried onions and mix 1/4-1/2 can into beans, the rest I crush with the cracker topping and extra melted butter. I add extra cheese (like most cheesy recipes I use), and mix some into the beans. This can be mixed together ahead of time then thrown in the oven 30 minutes before serving.
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1291 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Jul. 4, 2003
This recipe was good, but the brown sugar was a little much, even after reducing it to 1/4c. Next time I make this recipe, I'll try only a couple TBS brown sugar. I've made this recipe with the ketchup mixture on top of the meatloaf as suggested by many, and on top and bottom, and it's better only on the top. I reduce the salt to 1 tsp, use dried chopped onion, add 1 tsp garlic powder, and use either butter crackers or hot dog bun crumbs instead of saltines.
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2 users found this review helpful

Artichoke & Spinach Dip Restaurant Style

Reviewed: Jul. 4, 2003
I've made this recipe twice. With and without artichokes. -- better with them. I used 2 tsp prepackaged chopped garlic and 1 to 1&1/2 tsp garlic powder instead of roasting fresh garlic cloves, and added black pepper. (Don't add salt, it's salty enough without) I mixed everything together instead of layering. Be sure to use fresh parmesan, not the powdery kind, and add extra in the mixture with extra mozz. cheese!! mmmm... cheese... Per other reviews, I was scared to use jarred sauce, but couldn't find canned. Used Ragu's jarred alfredo sauce anyway (10 oz = 1&1/4 cup), and it was perfect. Serve with chips, and great as leftovers too!
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89 users found this review helpful

Cheesy Zucchini Casserole I

Reviewed: Jul. 4, 2003
This was the first zucchini dish I've ever made, and I now know I love zucchini, but was not too impressed with this dish. I used leftover chicken cubes and andouille sausage which added flavor, but the bread cubes were really soggy and got picked out. The next day we tried eating the leftovers but ended up throwing it away. Everything was soggy and runny; possibly due to the mushy bread, egg, and cheese. I won't make this again.
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2 users found this review helpful

Broccoli Chicken Divan

Reviewed: Jul. 4, 2003
I have to double this recipe each time I make it so we can have seconds, and leftovers! This is the only way I can get my 17 month old son to eat broccoli. I've never tried this with cream of broccoli soup, but use cream of mushroom instead. I mix the soup, milk, black pepper, 1/2 tsp corriander, and 1 tsp garlic powder in a large bowl. Then throw in the chicken, broccoli and some cheese to coat. I use more chicken and cheese than called for, use crushed butter crackers instead of bread crumbs, and cook in a 9x13 dish. Thanks Terry!!!!
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117 users found this review helpful

Slow-Cooker Barbecue Ribs

Reviewed: Jul. 7, 2003
MELT-IN-YOUR-MOUTH-GOOD!!! I made this for Independence Day, with no leftovers. What I did diferent from the recipe: Cut majority of the fat off, cut into thirds (so it'd fit in my slow cooker), added some of the brown sugar to the ribs with the salt & pepper before browning, used 1 cup each of Honey Hickory Smoke BBQ sauce, Honey Roasted Garlic BBQ sauce, and ketchup. I cut the vinegar to 2&1/2 TBS, but I think I'll use 4 next time because it helps tenderize the meat. I also added chili powder, extra Tabasco and chopped onions. If I didn't have garlic and honey already in the BBQ sauce, I'd definitely add them to the mixture. I rotated the ribs every 2 hours so each section had time to soak in the sauce, and served with cornbread. I seperated the leftover sauce into small portions and froze for other meals. Thank you, thank you, thank you, Suzanne!!!
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12 users found this review helpful

Cranberry Hootycreeks

Reviewed: Sep. 8, 2003
I had to test these cookies out before filling the jars as gifts, and my only complaint is that they were eaten too fast! ;-) These are my family's new favorite cookies. I reduced the salt to 1/4tsp, used unsalted butter, craisins instead of dried cranberries, and chopped the pecans pretty small, which I enjoyed more than having large chunks of nuts. I rolled the dough into 1-1&1/2 inch balls, and made 32 cookies. They cooked for 10-12 minutes, not 8 as stated. The cookie balls can be placed closer on the cookie sheet than most other kinds of cookies because they don't expand very much. When filling the jars, I packed the brown sugar down in the jar in hopes of it staying moist longer. Love them Hootycreeks, Susan!
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7 users found this review helpful
Photo by momma_s

Single Crust Peach Pie

Reviewed: Sep. 8, 2003
I've made this pie twice, once with yellow peaches, then white flesh peaches. Next time I'll mix the two (If only using one kind of peach, I recommend white flesh)! I used brown sugar instead of white, added 1/4tsp of cinnamon and a dash of allspice. I coated the peaches in the mixture then placed in the pie crust. As a topping, I mixed 1/4cup butter, 1/3cup+1TBS flour, 1/4cup brown sugar, and 1/4cup white sugar, then placed flattened chunks of dough on top. It made the pie look nice on top, and gave it a slightly crunchy texture. **Be sure to cut the peach slices thick, otherwise they get cooked down too much and it makes the filling soupy. Tastes great any way you eat it--hot, cold, or al a mode!
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89 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Nov. 20, 2003
Using this recipe as is, it only gets 4 stars, but I gave it 5 after the following modifications, some of which others have suggested: Reduce the water to between 1/8 1 / 4 cup. I used Granny Smith apples, and cut them thick (about 1/2 in.) because I've had problems with them breaking down to almost nothing. I think this helps reduce watery filling. Add 1 tsp vanilla, cinnamon, 1/2 tsp nutmeg. I mix the apples in the filling for better coating, then scoop into crust, leaving a little bit of filling to pour over the top crust. Finally, I love using cookie cutters on the top crust to make the pie look nice... Leaves for fall, elephants for my son. This is a SWEET pie, so I suggest small servings if you're sweet tooth isn't very strong.
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4 users found this review helpful

Porcupines

Reviewed: Nov. 20, 2003
I gave this recipe 3 stars because it was pretty bland. I've never made porcupines before, but have been trying to find the perfect meatball recipe. I used less onion than called for but added onion powder, 2 tsp of Worcestershire, a couple sprinkles of red pepper flakes, Italian seasoning (Mrs. Dash) to both the sauce and meat hoping it would improve an otherwise bland sounding recipe--to no avail. I wasn't expecting to see as much rice fall outside the meatballs as I did, so I think the recipe might call for too much. I used regular rice (not instant) and it cooked al dente, not all nice soft--even with 10 extra minutes. Will keep searching for the perfect porcupines. At least I understand why they're called "porcupines"
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Banana Banana Bread

Reviewed: Nov. 25, 2003
I've been making this recipe for over a year, so I figured it's time I give it some raves. Banana bread is my FAVORITE bread, & after trying many recipes, I ended up with this one. It truly is "banana" bread, not bread with a hint of banana. It’s very moist, and not dense & heavy like some recipes I’ve tried. I use 4-5 large bananas, & don’t bother measuring them out. I prefer to make 2 loafs because I’ve had problems with this recipe overflowing (it helps the bread be consumed a little slower too!). With 2 loafs, the cook time is reduced to 50 minutes.
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5 users found this review helpful

Simple Hamburger Stroganoff

Reviewed: Dec. 8, 2003
Delicious! Per other suggestions, I decreased the amount of cream cheese & sour cream to 1/2 of what was called for, & used 1&1/2 cans of the mushroom soup. In a lot of recipes involving pasta, I like to reduce the amount called for, but I ended up going back and making all 16oz of pasta because there's a lot of sauce. **I would highly recommend adding black pepper, garlic powder (about 1&1/2 tsp, depending on taste), & onion, plus a dash or two of parsley & oregano for a more flavorful aftertaste, & a bit of color. This is plenty for 2 people to have 2-3 meals.
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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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2 users found this review helpful

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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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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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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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

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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Displaying results 1-20 (of 154) reviews
 
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