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Easy Turkey Gravy

Reviewed: Nov. 24, 2011
Made this for the first time today for Thanksgiving dinner, and it was a hit! My father in law went back for seconds on the gravy! Easy to make, the only thing I did differently is made my own turkey stock by boiling water with the turkey neck and giblets. Then I just strained off the foam that formed on the broth, and removed the neck and giblets. Then proceeded as written. (only because I couldn't find turkey stock, and I wanted turkey flavor and not chicken). Will definitely keep this one, since I've never been able to turn out a really good gravy. Now I can! Thanks!
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Southern Candied Sweet Potatoes

Reviewed: Nov. 24, 2011
We just finished our Thanksgiving dinner, and I couldn't write this review fast enough! These were so easy to make, and so delicious that five stars are not enough! My mother in law, from Mississippi, said these sweet potatoes are just like what she grew up with! Any time my mother in law compliments my cooking, I KNOW it's a keeper! Thanks so much Pam for this recipe, it's easy to make and tastes so good I can't wait to make them again (and it won't be next Thanksgiving either)!
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2 users found this review helpful

Slow Cooker Stuffing

Reviewed: Nov. 22, 2011
As if this recipe needed yet another five star review! Made this for our office Thanksgiving potluck, and it was met with rave reviews! I used all of the liquid, and my advice on that would be use common sense as others have stated. If you are using cubed stuffing mix like I used, (Pepperidge Farm herb stuffing mix) you will need all the liquid called for in this recipe. I tried to moisten all the cubes as I put them in the crock pot, and then periodically checked it to see if it needed more. Nothing worse than dry as a bone stuffing! This came out perfect. I will make this for Thanksgiving, but will add sausage to it because my family prefers it that way. This is truly fix it and forget it, and I love it!
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5 users found this review helpful

Anna's Amazing Easy Pleasy Meatballs over Buttered Noodles

Reviewed: Aug. 26, 2011
Two stars for ease of this recipe, but zero for taste. Unfortunately, even my boys who will eat anything didn't like this one. It tasted very "canned", and very overpoweringly french onion (which usually I like). We won't be making this one again....sorry. :(
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Slow Cooker Nacho Chicken and Rice Wraps

Reviewed: Jun. 9, 2011
I wanted to review this exactly as written, however the only soup I had on hand was Fiesta Cheese soup. Honestly, even with this addition, it was really bland and the rice didn't cook, it was still crunchy. I had to take it out of the crock pot and cook on the stove to finish cooking the rice. Overall, kids thought it was ok...but I wouldn't make this again without some serious additions to the flavor. It needs some rotel or salsa to spice it up a bit. I really wanted to like it, good concept...it just fell flat for us.
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5 users found this review helpful

Marshmallow Delights

Reviewed: Aug. 8, 2010
These are really, surprisingly good! I gave four stars only because I think it would be helpful to use the giant crescent rolls, instead of the regular. This helps to seal the marshmallow with enough dough, which cuts down on the mess when the marshmallow melts. (otherwise you might have a very sticky mess). I'm sure my kids will be asking for these often now! YUMMY!
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3 users found this review helpful

Chocolate Waffles I

Reviewed: Apr. 25, 2010
What a nice weekend treat! These waffles are wonderful when made "as is". I did not alter the recipe at all, to give it a fair rating and I'm glad I did. Other reviewers did not like the consistency of these waffles, but this is what my boys loved about them. They were soft on the inside, and mine did get crispy on the outside with enough time in the waffle iron. Made the hard sauce to go with, and it was wonderful! My sons loved the fact that they were "iced"! The only change that I might make next time, after talking to all three sons: add a bit of cinnamon to make "abuelita/mexican" style chocolate waffles, AND add a bit more cocoa to make it more chocolaty. These had subtle chocolate flavor, and not sickeningly sweet, which we all liked. Even hubby ate it, and he's not a "sweet" eater usually. Will make again, and again, and again.....
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Cheesy Ham and Hash Brown Casserole

Reviewed: Dec. 11, 2009
Would give this 10 stars if I could! Just took this casserole to work for our annual Christmas breakfast, and it was a huge hit! Everyone loved it, and it was the first thing to go! Lots of recipe requests. Everybody said, is this a "clone" of Cracker Barrel's" recipe? They loved it! VERY simple to put together before work. I love making people think I slaved....hehehe! Thanks for this recipe PooBoo! Goes into the "keeper" file for sure!
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Quick and Easy Ham with Sweet Potatoes

Reviewed: Sep. 27, 2009
I hate to be one of the only ones that didn't care for this recipe...but we just didn't like it that much. Everyone ate it, but I think it needs some tweaking in my opinion to make it work for us. I made the recipe as it was written, and now I know it could use a bit of help. I used a ham steak, canned sweet potatoes-drained, and crushed pineapple-drained, all of which created too much liquid (as well as the other recipe ingredients). Possibly, the problem was the ham I used, so if I make this again it will be with either leftover ham or deli ham, not a ham steak. The ham would need to be cooked first to release the liquid/juices, the pineapple would be sliced, not crushed and it would have to be a bit less sugar as well (too sweet). I normally love the flavors of this dish, and I like the concept as well so I might give it another try with changes.
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French Toast I

Reviewed: Jul. 4, 2009
As if this recipe needs another rating, but I couldn't resist thanking Jan for this one. I have been making french toast like this for years, but mine never came out "just right". This is the right blend of ingredients to give you "company worthy" french toast to serve to family or friends. To put my own spin on it, instead of using milk I use Coffee Mate French vanilla (liquid) creamer. This produces a wonderful, slightly sweeter version that is "bed and breakfast" quality french toast. Yummy, and all three sons eat it up and lick the plate clean! Try this recipe, you will not be disappointed!
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Smooth Sweet Tea

Reviewed: Apr. 19, 2009
I haven't made a good pitcher of tea in a long time, it always comes out bitter and cloudy. I have tried many different things like using only bottled water, different tea bags etc, all to no avail. Good sweet tea has always eluded me, until now. I honestly thought I would have to buy sweet tea forever! I think the baking soda must be the trick, because on my first try with this recipe the tea came out perfect! The amount of sweetness is just right for my taste, and it isn't bitter or cloudy at all! Thanks so much for sharing this with me, because truthfully, sweet tea is about all I drink and it sure will be nice to make it at home! I judge a restaurant by the sweet tea they serve, and this is about as good or better than any I've been to. Thanks again! YUMMY!
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Slow Cooker Sausage with Sauce

Reviewed: Jan. 14, 2009
Do not pass this recipe up for fear of too much fat in the sauce. I made this tonight for the first time using a jar of Newmans Own sauce, a bag of frozen blend of stir fry peppers and onions, and a package of Johnsonville italian sausages and OH MY was it GOOD! My only complaint was that I didn't double the recipe! We ate them on hoagies, which were gobbled up very quickly! Three hungry boys ate these and loved it! Will put this one into the rotation, double it, and use leftover sauce over rice the next day or noodles. Husband is already asking me to make it again! It's a keeper, so thanks for the recipe!
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Charleston Breakfast Casserole

Reviewed: Dec. 19, 2008
First, thanks to Scott for posting this fantastic recipe! I was looking for something a bit different that the traditional breakfast casseroles, (which to me are pretty much all the same) for a breakfast at work. I made this recipe EXACTLY as written, (except I used 8 eggs) using Marie Calenders cheese and garlic croutons, 1/2 red and 1/2 green chopped peppers for Christmas, and a really good cut of bacon, and Mexican blend cheese, and put it in the fridge overnight. Baked in the morning before work. Easy to layer, croutons on the bottom, then melted butter, cheese, egg/pepper mixture and top with bacon. The croutons you choose will be crucial to the outcome, so pick something with tons of flavor. Might seem wierd, but it is crucial. One little trick that may help...cook your bacon until done but not crispy, still soft. I tore the bacon instead of crumbled, in large chunks, and on top of the dish it looked like big pieces of meat. (During the cooking, the bacon doesn't become overcooked this way). When it came out of the oven, it was so beautiful I wanted to take a picture of it! And, of all the dishes at the breakfast, mine was the one EVERYONE was talking about! Many requests for the recipe, they wanted to know what was the "secret ingredient" that tasted so GREAT (croutons) and several that said they will not make a traditional breakfast casserole again! Hehehehe! This recipe made me a superstar at work! LOVE IT! :) And...cheesy easy as well. You can't go wr
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56 users found this review helpful

Cranberry Sauce

Reviewed: Dec. 15, 2008
5 Stars for this cranberry sauce! I will NEVER buy canned again, it's just that good. This was super easy, and set up just like the jelled canned version, only tastes 100% better! The orange juice, rather than water like other recipes, really makes the difference here. Per other reviews, I made in advance on the Tuesday before Thanksgiving to let the flavors blend together. My mother in law was so impressed with this, she went home with the recipe...and that's saying a LOT! My husband was licking it off the spoon right out of the pan! The cranberries do "pop" as they soften, and I used my potato masher to mash them but left some of the berries only half mashed to give it a good texture. Perfect! Thanks so much for this recipe, I will continue to use it and make people think I slaved! :)
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Restaurant-Style Coleslaw I

Reviewed: Jun. 15, 2008
I am not a cole slaw eater, but my husband is so I made this part of his Father's Day dinner. He is used to the store brand cole slaw, but I wanted him to have a special dinner with marinated steak (soy sauce/ginger marinade found on this site), slaw, and grilled corn. Wow! He LOVED it! I used two 10 oz. bags of angel hair slaw, and had plenty of dressing for all of it. I also left out the onion (personal preference), but pretty much followed the recipe exactly. All of the kids ate it, and said "wow Mom, YOU made this???" Wouldn't change a thing, and will be making this again! Thanks for the recipe!
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Rib Eye Steaks with a Soy and Ginger Marinade

Reviewed: Jun. 15, 2008
Made this for my husband for father's day dinner, and it did NOT disappoint! He LOVED this steak, and did not even reach for the A1 steak sauce on the table! That's a first for him with steak, and he actually stated it didn't need steak sauce! I marinated the steaks starting around lunchtime, and they were perfect for the grill by dinnertime. Will definitely make again, thanks for the recipe!
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Simply the Easiest Beef Brisket

Reviewed: May 11, 2008
Living in Texas, you have GOT to know how to cook a brisket! Until now, I could never get it right, always too tough to eat. This is a GREAT recipe that solved my problem with tough brisket! My mistake the first time was not to trim off the fat from my brisket....it made the sauce pretty much inedible but the meat was still wonderful! The second go round I did not repeat my mistake, and WOW! Tender meat, great tasting sauce, easy to make, and good enough to serve to any native Texan! Thanks for the recipe, I will make again and again (and impress all my Texas friends)!
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Deviled Eggs

Reviewed: Mar. 23, 2008
10 Stars! These were made for Easter dinner, and honestly I wish I had made more. Following the recipe, I boiled six eggs, and easily my crew could have eaten a dozen, but trying a new recipe you just never know...but, this one's worth doubling! Here is what I did: I started with perfect boiled eggs (place eggs in pan with cold water and a bit of oil, bring to a boil and then turn off heat. Cover, and let sit for 15 minutes for large eggs, 17 for extra large. Cool in ice water. You will never have a green egg yolk, and it will peel easily, promise!) I followed the yolk recipe exactly, except for the salt per other reviews. I salted to taste, about 1/8 tsp. Once the yolk mixture was stirred together, I "creamed" it by putting into a plastic baggie and squeezed the baggie to mix, (enlisting the help of nine year old son who had the most fun "smooshing" this mixture)! Then I cut off one corner of the baggie and piped the filling into the egg whites. Beautiful presentation, smooth and creamy and YUMMY! Not too sweet, as others have mentioned, with just the right amount of tart. Top with paprika, and they will think you are the Deviled Egg Queen! Can't wait for summer picnics with this one! Thanks for the recipe!
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544 users found this review helpful

Cracker Candy

Reviewed: Dec. 31, 2005
I am giving this four stars because it needs just a bit of tweaking. I have made this recipe several times, ALWAYS with a request for the recipe. Having said that, I do have some changes to make this recipe a definite winner! First, use brown sugar. I have tried it with both types of sugar, and white not only tastes different, but the end product doesn't even LOOK appetizing. I use normal saltines, not anything fancy. Do not overcook your sugar/butter, it WILL burn. 3 minutes is plenty. Do not overcook in the oven...5 minutes is just fine. I have tried different flavored chips (Reese's, milk chocolate, etc) as well, and have learned to stick with semi-sweet chocolate chips. Just sprinkle onto the hot crackers after removing from the oven, and let them sit for a couple of minutes....they will melt enough to spread over entire pan of crackers from corner to corner. Here is a trick of mine that works for an easier, prettier finished product: Once they have cooled slightly in the pan, score slightly with a knife right down the dotted lines of the cracker edges to make squares. Once they are cooled completely, use the scored lines to cut into neat squares! I have never failed with these, even when they weren't as "pretty" as I'd like...they still taste wonderful!
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240 users found this review helpful

Too Much Chocolate Cake

Reviewed: Dec. 23, 2005
Made this cake for my son's birthday, and all I can say is WOW! No wonder it won a ribbon at the county fair! I did leave out the chocolate chips, as my son is a "purist" when it comes to his cake (no nuts, chocolate chips or anything chunky at all). I made it in two 9 inch cake pans, and layered with milk chocolate frosting. Do NOT make this mistake, as it was too sweet in my opinion. This cake stands alone, and does not need the "extra" sweetness from the frosting. That having been said, it was the most moist chocolate cake I have ever made. In two days, the entire cake was devoured by my sons. They are already asking for another one! Thanks for the recipe!
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3 users found this review helpful

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