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

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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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1438 users found this review helpful

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

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

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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1 user found this review helpful

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

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.
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8 users found this review helpful
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Egg Noodles

Reviewed: Mar. 1, 2010
This was my first try at making noodles, and they turned out great! I served in chicken noodle soup. I tried rolling the dough into a "cigar" then cutting it, but my dough stuck together. I ended up using a pizza cutter after I rolled the dough flat, and liked the results much better.
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4 users found this review helpful

Baked Ziti with Sausage

Reviewed: May 4, 2009
When I make this, I usually double it, split into several disposable casserole dishes (4 8x8's), and freeze for extra meals. I use 1Lb mild and 1Lb hot Italian sausage, and after cooking I add the onion and diced red pepper, cook down a little then add fresh spinach and garlic. I also use jarred sauce with mushrooms. I love making this dish!
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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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2 users found this review helpful
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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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90 users found this review helpful

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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0 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
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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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1 user found this review helpful

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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4 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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91 users found this review helpful

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

Marinated Flank Steak

Reviewed: Mar. 21, 2010
I didn't have the energy to adjust the marinade to our tastes like I normally do, and it's a good thing too! I made exactly as stated, and let the meat marinade for 36 hours before grilling. My oldest, who usually fusses over everything I make gobbled this up before anything else on his plate! That's enough for 5 stars!
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2 users found this review helpful

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