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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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

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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Pizza Dough III

Reviewed: Oct. 8, 2009
A great crust! I doubled and made 2 thick crust 16 inch pizzas. I probably could've done 3 thin crust. I also added 1.5 tsp garlic powder, 1/2 tsp black pepper, and 1 Tbs Italian seasoning.
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Slow Cooker Chicken Cacciatore

Reviewed: Oct. 27, 2008
This was GREAT, and SO fast to make! I threw in 3 frozen chicken breasts (all I had), a 32oz jar of sauce, red bell pepper, and near the end, rehydrated mushrooms. I also added calamata olives for a little zip. We ate all the chicken, so I froze the extra sauce for a later time. I will make this again and again.
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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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Roasted New Red Potatoes

Reviewed: May 23, 2008
I didn't bother measuring the olive oil, and just poured into a ziploc bag (any excess oil stays in the bag). The best salt for potatoes is Kosher salt--IMO, it packs more of a salty punch that potatoes need. I also added fresh grated Parmesan cheese, and garlic powder. My potatoes took almost 40 minutes to get golden brown.
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Caramel Creams

Reviewed: Dec. 21, 2009
A great sweet and slightly savory cookie! I love making slice n' bake cookies around the holidays because the rolls of dough can be made a week or two ahead, then baked closer to gifting time. You can even store the baked cookies in the fridge a few days before frosting. As a sandwich cookie, 1/4 inch is almost too thick, so I suggest thinner slices. Save yourself some time by throwing your pecans in a food processor. The secret to this recipe is the brown butter in the filling. The cookies alone are good, but the filling makes this a great cookie.Definitely double the filling. My one change was to use milk instead of whipping cream in the filling, and I needed more milk than called for.
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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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Sloppy Joes II

Reviewed: May 12, 2008
I never liked sloppy joes growing up so I was hesitant to make this, but am glad I did! I've been making this recipe for almost 2 years, and it'll be the only one I use. I add about 1/4 cup BBQ sauce, and a little water for more sauce. If I need to get rid of celery, I add it, but not too much otherwise it's overpowering. I'll also add whatever kind of bell pepper I have on hand--doesn't have to be green. I usually double the recipe then freeze ice cream scoop piles on parchment paper, and after frozen store in a plastic bag. This works great for quick meals. Simply take a couple balls out, put in a bowl, and heat in the microwave.
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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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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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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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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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Pretzel Turtles

Reviewed: May 2, 2008
I made these with my 6yo--actually, he made them. I just put in/took out of the oven. I bought tubes of Rolos to avoid unwrapping each. Cooked for 3min, and had fun experimenting with layers: Pretzel, rolo, pretzel, pecan. We also did pretzel, rolo, pecan peanut butter, pretzel--that tasted like a Take5! YUM YUM.
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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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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.
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Peppermint Bark

Reviewed: Dec. 21, 2009
Oh yeah, this rocks! I doubled, and placed in a 9x13 pan. I used candy canes, and had a tough time crushing them. I finally used a metal meat mallet to crush them! As others suggested, I sifted the peppermint pieces and placed the tiny ones between chocolate layers (not too many or the white chocolate won't stay in place). I then mixed the remaining tiny pieces into the white chocolate. Save yourself some waiting time and freeze the layers of chocolate. Make sure you wipe the outside of the double pan before pouring, or you may end up with drips of water on/in your chocolate.
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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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Grilled Shrimp Scampi

Reviewed: Sep. 14, 2009
This was perfect. I wanted garlicy shrimp, but not a messy grill or pasta. I subbed 3tsp dried parsley for 3tbs fresh, and I added garlic powder in addition to minced garlic. Be sure not to marinate too long, or the lemon juice will start cooking your shrimp. We'll be eating this again for sure!
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