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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Grilled Asparagus

Reviewed: Sep. 2, 2009
Yum! I tried to spear my spears with kabob sticks, but gave up pretty quick. Unless you have thick spears (which I was always taught the thin spears are what you want), this is a pain. Just put the spears perpendicular to the grill grate. Anyway, we cooked on the top grill rack for slightly longer than noted. I've tried soaking in balsamic vin and oil before, and we prefer this cooking method without it, just like the recipe states.
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Photo by momma_s

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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Pizza Crust for the Bread Machine II

Reviewed: Apr. 5, 2009
Top notch! Our new favorite crust! The crust was crisp and chewy, and not floppy. I doubled the recipe, subbed olive oil, and honey instead of sugar. I added 2tsp vital gluten, 2 tsp Italian seasoning, 1tsp garlic powder, and 1/4 - 1/2 tsp black pepper. After the 1st rise I punched down, split in 1/2, rolled out and let rise a second on the pans. I then baked for 7min at 350 before topping and cooking for 15 minutes. My son doesn't normally eat the end of the crust, but he was dipping his in extra sauce because he loved it so much!
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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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Bread Machine Challah I

Reviewed: Feb. 14, 2009
I've never had Challah before so I don't know how it's supposed to taste, but I can tell you this bread ROCKS! I made it specifically for french toast (used the Fluffy French Toast recipe), and had to stop myself from eating it so there would be enough. I heated the milk and used warm eggs (put the uncracked eggs in hot water for 10min) to help activate the yeast. I used veg. oil instead of margarine, and increased the flour a little. I also made the dough in my bread machine but split in half after rise 2, placed in 2 loaf pans, let rise again then baked at 350 for 20min. I wrapped the cooled bread the night before using for french toast, but I should've left it out so it could dry out a bit more...
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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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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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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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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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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
Photo by momma_s

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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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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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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Displaying results 1-20 (of 154) reviews
 
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