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

cook's profile

momma_s

Reviews

Menus

 
View All Reviews Learn more

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.
Was this review helpful? [ YES ]
1439 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.
Was this review helpful? [ YES ]
243 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!!!!
Was this review helpful? [ YES ]
119 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!
Was this review helpful? [ YES ]
91 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!
Was this review helpful? [ YES ]
90 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!
Was this review helpful? [ YES ]
58 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.
Was this review helpful? [ YES ]
46 users found this review helpful

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
Was this review helpful? [ YES ]
37 users found this review helpful
Photo by momma_s

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.
Was this review helpful? [ YES ]
23 users found this review helpful

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.
Was this review helpful? [ YES ]
20 users found this review helpful
Photo by momma_s

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.
Was this review helpful? [ YES ]
18 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!!!
Was this review helpful? [ YES ]
12 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.
Was this review helpful? [ YES ]
11 users found this review helpful

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.
Was this review helpful? [ YES ]
10 users found this review helpful

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.**
Was this review helpful? [ YES ]
10 users found this review helpful

Zucchini Fritters with Fresh Mozzarella and Tomato

Reviewed: Aug. 22, 2011
Wonderful fritters! I followed the recipe as stated, only I made my fritters a little smaller than 1/4 cup batter per fritter. I used Old German Heirloom tomatoes, and also topped each fritter with a little chopped fresh basil. I served this with grilled "Balsamic Chicken." Nom! To reheat these fritters, microwave until just warm, then heat the rest of the way in the toaster oven...
Was this review helpful? [ YES ]
9 users found this review helpful

Banana Frittata

Reviewed: Apr. 6, 2011
This is such an unusual sounding recipe, but I've become addicted to it! I cut the recipe in half, and my toddler and I eat this frittata several times a week for breakfast now. The only change I have is like others, which is to mash the banana(s) and mix into the egg/flour mix. The KEY to cooking this frittata well is LOW AND SLOW. Low temp, and longer than you would, say, an omelet.
Was this review helpful? [ YES ]
9 users found this review helpful

Asparagus and Mushroom Quiche

Reviewed: Mar. 27, 2010
This was my first quiche ever--making or eating. Awesome. Delicious. I'm making again this week! A few changes because of what I had on hand... I used fresh shallot shoots instead of an onion, part 2% milk and whipping cream, added an extra egg, and extra bacon. I also threw all of the veggies in the bacon grease and cooked that way. I left out the salt, and added 1/4 teaspoon nutmeg. Trust me, you won't even know it's in there.
Was this review helpful? [ YES ]
8 users found this review helpful

Easy Mac and Cheese Muffins

Reviewed: Dec. 1, 2009
These tasted great! My pasta said to cook for 11 min, and I cooked for 8 which was perfect. I used closer to 2 cups each of medium cheddar and jack cheese, and about 1/4 cup shredded parm. I left out the bread crumbs because I don't care for them much on my mac. I was concerned the sauce would be too thin, but it firmed up perfectly. I also covered the mac with foil and cooked for 20 minutes to avoid browning. A nice change to the casserole mac & cheese dish, but I didn't care for the clean up so I'm not sure if I'll make again...
Was this review helpful? [ YES ]
8 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!
Was this review helpful? [ YES ]
7 users found this review helpful

Displaying results 1-20 (of 154) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Super Bowl Feast
Super Bowl Feast

Chili, brats, and more to feed your hungry football fans.

Sweet Touchdown Treats
Sweet Touchdown Treats

Cheer on your team with a little something sweet.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States