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

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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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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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Craig's Cocktail Sauce

Reviewed: Feb. 20, 2009
I halved the recipe because it makes a LOT--WAY too much for the 2 LBs of shrimp we had. I used 3 drops of Dave's Insanity hot sauce and some extra horseradish. I added the A1 at the end because I was hesitant of the flavor outcome. DH thought it needed less, but I thought it added the perfect flavor combo. USE THIS COCKTAIL SAUCE!!!
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Sausage and Bow-Tie Pasta Florentine

Reviewed: Feb. 7, 2009
This ROCKED! I used red bell pepper instead of spinach since I didn't have any, but I can tell fresh spinach would definitely make this superb. I cooked the pepper pieces down a little before adding the garlic then threw in the broiled sausage to brown a bit more in the pan. I deglazed the pan with 1/4 cup white wine and cooked that down a little before adding the sauce, 1/4 cup Romano, and water from the pasta.
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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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20 users 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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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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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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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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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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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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Streusel Topped Blueberry Muffins

Reviewed: Sep. 14, 2009
I love making these! I like going overboard on blueberries--about 1-3/4 cups, and I always replace the white sugar with brown. Also, I've found no issues with adding all the dry ingredients and milk to the creamed sugar/butter at the same time. I used to make these with the streusel, and no lemon zest, but now I make them w/o streusel to cut back on sugar, and I discovered jarred dry lemon peel.
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Blueberry Sauce

Reviewed: Aug. 30, 2009
I served this over buttermilk pancakes instead of putting blueberries in the pancakes. Oh, it was yummy! I used 3/4 cup each of oj and water. I also used closer to 3 cups berries. I thought it needed to be a little sweeter, so I added 1/2 tsp vanilla. There was enough to freeze, and have a serving of sauce over vanilla ice cream the next day, so it certainly makes a lot. I agree with others that this tastes better after it sits for a day or so.
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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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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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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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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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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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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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Chicken and Sun-Dried Tomato Bruschetta

Reviewed: Apr. 27, 2010
This was spectacular, and can't wait to make again. I didn't have Italian dressing so I used a Greek dressing and marinated the chicken overnight. I made a meal out of these by placing each ingredient in it's own dish, and let everyone make their own wraps. Oh! I also added chopped Kalamata olives. Served with fruit.
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4 users found this review helpful

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