RivertownMom Recipe Reviews (Pg. 1) - Allrecipes.com (1247165)

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Moroccan Lamb with Shiraz Honey Sauce

Reviewed: Jan. 28, 2015
This is one of my top 3 favorite lamb recipes of all time. I went online and ordered this special spice just so I could make this recipe and it was so worth it. I have made this many times and there is never anything left over. We end up sucking on the bones and licking our plates! The only time it failed was when I was in a hurry and I reduced the wine-honey mixture at too high of a temperature and the sugar ended up hardening after pouring the sauce on the lamb. We ended up with candied lamb! Oops! So be patient and reduce the wine-honey mixture over medium heat as it says, never high!
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Better Than Pumpkin Pie

Reviewed: Oct. 26, 2014
The flavor of the filling is very good but after 50 minutes in the oven it is still very liquid-y. Not sure what's gone wrong. After 50 minutes I was able to fill a spoon with it and it poured right out. I'm pretty bummed.
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Best Brownies

Reviewed: Aug. 8, 2014
I made these as written and we loved them. I didn’t find them to be cake like at all as another reviewer did. They were moist and delicious. I added walnuts to mine since my husband insists on nuts in his brownies. I also used organic cacao powder instead of the standard Hershey’s cocoa. A wonderful easy brownie recipe!
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World's Best Lasagna

Reviewed: Aug. 8, 2014
I made this exactly as written and it was a good, basic Italian lasagna but it didn’t have the WOW factor that we’ve gotten from the chipotle lasagna recipe from this site. Honestly, it tasted very much like a decent frozen lasagna you get from the store. The second time I made it I used fresh basil (makes a HUGE difference!), more garlic and added a lot of sun dried tomatoes (seasoned in oil) which I chopped very fine and added to the sauce along with some red pepper flakes until the WOW factor kicked in. I also used bagged grated 4-cheese Italian cheese instead of the sliced Mozzerella to save on prep time. Was a 5-star lasagna the second time around but the chipotle is still our favorite.
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Turkey Brine

Reviewed: Aug. 8, 2014
This resulted in the most delicious, moist, wonderful Thanksgiving turkey I’ve ever made in my near 30 years of roasting turkeys. Even the breast meat melted in our mouths! I also use this brine for the whole chickens I get from our CSA. I brine the chickens before I put them in the freezer. Makes even pastured free range hens come out incredibly moist, tender and flavorful. The faster cooking time is definitely a bonus!
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Lori's Spicy Chipotle Lasagna

Reviewed: Aug. 8, 2014
I made this recipe exactly as written and it has become our family’s favorite lasagna recipe, second place is a white chicken lasagna. The only thing I do differently now is to use fresh spinach which I saute just until wilted. I’m not a fan of frozen spinach. I wasn’t sure about this recipe at first but it is truly outstanding. The flavor is excellent! The prep time is rather long so now I spend a day making a bunch of these for the freezer so we can have them whenever we want without the hassle. I also don’t bother with the aluminum foil lining because if you grease the pan well it’s not necessary plus it often tears when serving the lasagna.
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Mom's Cucumber Salad

Reviewed: Aug. 8, 2014
I made this quite a lot last summer and the entire family loved it. I followed the recipe exactly as given and the only thing I now do differently is to let the sliced cucumber drain for a while first to cut down on the liquid. If the cucumbers are large I will remove the seeds, which also cuts down on the juice. When time is short I often just add extra cucumber slices to improve the liquid to cucumber ratio. I also now add very thinly sliced red onion for a punch of color and a nice flavor contrast. My garden is bursting with cucumbers right now and this wonderful salad is in our fridge every day!
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Caramelized Butternut Squash Soup

Reviewed: Jul. 2, 2014
My daughter made this for us one evening when we were over for dinner. She followed the recipe exactly except for using Trader Joe’s flower pepper instead of the white. It was seriously one of the most delicious soups I’ve ever had! What amazing flavor! The caramelization of the squash and onion adds such a depth of flavor, both savory and sweet. We couldn’t stop eating it! I have several butternut squash plants in the garden right now and come fall this recipe is going to be happening every week at our house! Thank you so much for sharing!
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Fluffy Pancakes

Reviewed: Jul. 2, 2014
This has been the only pancake recipe we’ve used for at least a year and I refuse to try anything else. I’ve tried this recipe with real buttermilk and it was just as good but I think they come out a bit fluffier with the milk & vinegar. I whip the batter by hand with a whisk until it gets really light and airy and then let it sit for a few minutes before pouring it on the griddle and I’ve never seen such thick fluffy pancakes! We almost always add blueberries (we have a ton of them here) and I’ve yet to have pancakes in any restaurant that can hold a candle to these. If you really want a treat add some crumbled crispy bacon to the batter. Oh.My.Gosh.
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Homemade Flour Tortillas

Reviewed: Jul. 29, 2013
These were FANTASTIC! I decided to grill carne asada for dinner but didn't have any tortillas, and since I'm 20 miles from town I had no choice but to try to make my own. After reading reviews of several recipes I decided to try this one. I used organic AP flour and used lard from a heritage breed, organically raised hog we recently had butchered. I used about a half tablespoon more lard than called for (there was a small amount left in the jar so I just decided to use it all). I also used hot water as some reviewers suggested. I had to dust with quite a bit of flour while rolling because the dough was somewhat sticky. I ended up rolling them between parchment paper and that made it much easier. These tortillas were absolutely addictive! We could not stop eating them. Even when dinner was over and everyone was stuffed we kept tearing off small pieces and sopping up the meat juices and beans with them. I will never buy store bought tortillas again. These were as easy as they were delicious. Truly awesome recipe! Thanks!
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Perfect Pie Crust II

Reviewed: Jun. 30, 2013
This is the third pie crust I've made from this site and even better than the last one, which I gave rave reviews. Aside from being delicious it was absolutely the easiest pie crust dough I've ever worked with. So smooth! I rolled it out on parchment paper and used very little flour to prevent sticking and it didn't stick at all, not to the parchment and not to the rolling pin. Shortening isn't fit for human consumption so I used lard and butter instead. I might try all butter next time. I used a frozen stick of butter which I then grated. The lard was chilled in the fridge before using. I also used my KitchenAid mixer with the whisk attachment to cut in the butter and lard then mixed the rest in with a large fork then by hand. This will be the only crust recipe I use from now on. Thanks for posting it!!
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The Best Meatloaf I've Ever Made

Reviewed: Feb. 26, 2012
I hate to post one of the few negative reviews but this was most definitely not one of my best meat loaves. It was not as moist as I like meatloaf to be and I really didn't like the effect the garlic had on the flavor. It didn't taste savory to me. The garlic gave it a somewhat bitter flavor. My search for the perfect meatloaf continues.
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High Temperature Eye-of-Round Roast

Reviewed: Dec. 17, 2011
I wish I had taken the time to search out the bad reviews. If I had I would have realized that this recipe is best not attempted with a gas oven. I followed the recipe exactly, and I mean to a T, and it came out looking and smelling wonderful but the inside was still raw and barely warm. I served medium rare slices from the ends but they were tough as leather. I use a method very similar to this for our Christmas rib roast and it comes out incredibly. But we always prepare it at our daughter's home and she has, you guessed it, an electric oven. So in an electric oven I've no doubt this probably will be a 5-star roast. But I'll be sticking to the crock pot for tougher cuts of beef from now on.
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Creamy Corn Chowder

Reviewed: Nov. 23, 2010
I am currently on a strict vegan diet and this recipe calmed my cravings on this very rainy day for a warm, creamy comfort food! The silken tofu did an amazing job of thickening the soup and giving it that creamy texture I thought I could only get from adding half 'n half. I made quick work of the recipe by using "microwave in the bag" red potatoes. I also made the following changes: I added 1/2 cup of chopped red bell pepper and sauteed the onion, bell peppers & pepper flakes (about 1/2 - 1 tsp) in some olive oil until soft. I then added the corn and the cooked potatoes (unpeeled), which I'd coarsely chopped. I then added 1.5 cups of vegetable broth. I removed a little over half of the soup and processed it in the blender with a 16 oz package of silken tofu. After pouring the blended soup back into the pot I removed some soup to test some seasonings. I added a bit of thyme and rosemary but didn't care for the result at all. It clashed with the sweetness of the corn and heat of the red pepper flakes. So I simply added salt to taste and topped with cheddar flavored Veggie Shreds (soy cheese). I think cilantro might be a really good addition to this soup. I'll try that next time. This was a beautiful soup, too, with the addition of the red bell pepper.
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Roasted Cauliflower Soup

Reviewed: Nov. 1, 2010
This was better than I expected and I found myself liking it more the more I ate it. It has a comfort food quality to it, which healthy dishes rarely have. We topped ours with feta cheese and that really made it wonderful. Without the feta it was just okay. I think next time I will add more garlic, definitely not skimp on the feta and I also think toasted pine nuts would be an excellent topping for this soup.
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Winter Root Vegetable Soup

Reviewed: Nov. 1, 2010
I enjoyed the comfort food quality of this but I wasn't crazy about it. I subbed olive oil for the butter and used a little flour & water to thicken it instead of adding the half 'n half (on a vegan diet) and it was plenty thick & creamy. I used only one turnip because after tasting a piece of one raw I thought it was pretty bitter and I ended up wishing I'd left it out entirely. I didn't have any carrots but thought the sweet potato & squash would lend enough sweetness and they did. What this soup needed was seasoning and I ended up going with garlic & rosemary, which I really liked. I didn't have celery or sweet onion so I used a large shallot and 4 plump cloves of garlic instead and really liked the flavor. I may make this again but will substitute yukon gold potatoes for the turnips. I honestly think the turnips are what ruined it for me. They were just too bitter. Tasted like there were radishes in the soup.
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Jalapeno Popper Spread

Reviewed: Feb. 13, 2010
Made this for Superbowl Sunday and it was a Super Hit! I followed the recipe exactly except that I topped it with a mixture of panko bread crumbs and more parmesan (yes, the real stuff) before heating in the oven. I also used extra jalepenos because we like stuff spicy. I would hesitate to use cheddar because it is greasy and stringy when it melts. I would keep the recipe as is. It's perfect!
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Grilled Lamb with Brown Sugar Glaze

Reviewed: Feb. 13, 2010
I thought my favorite lamb recipe from this site (rosemary marinated lamb chops) could never be dethroned but this one totally soared above that one! I used lamb shoulder chops and coated them liberally with the sugar & spice mix. I did not refrigerate them for an hour, instead I let them sit at room temp for about 15-20 minutes before putting them on the grill and they were FULL of flavor. Don't grill at too high a heat or the sugar will scorch and burn. These were AMAZING!! My husband couldn't get enough of them. Will be making them again for him on Valentine's Day :) Thanks for the most awesome lamb recipe ever! PS... I've put the spice mixture together (minus the brown sugar) in larger quantities and stored in an airtight container in the pantry so that whenever I want to make these I just measure it out, add the brown sugar and I'm ready to go. Hard to believe something so delicious could be so easy!
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Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo

Reviewed: Nov. 13, 2009
I think we loved these even more than the ones we get at our favorite restaurant. I left out the cayan because the mayo was plenty spicey without it. I think I will cut back on the peppers next time for hubby's sake. They were a bit too spicey for him but he still loved them. I was a bit perplexed because after making the honey cumin sauce the directions never mention it again so I was left wondering what the heck I was supposed to do with it. I'd already tossed the cabbage mix with some of the mayo so I added more cabbage and poured in some of the honey cumin sauce too. There was far more honey cumin sauce than would ever be needed if just mixing it with the slaw. Next time I will mix the sauce with the slaw and coat the fish with the mayo. Next time I will also grill or oven fry the fish since we really don't need the extra calories and I'm sure it will be just as good that way. We also opted for corn tortillas (heated in a pan coated with Pam, makes perfect soft taco shells and no greasy oil). This may just become our dinner every Friday night. We loved them that much!
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Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo

Reviewed: Nov. 8, 2009
I think we loved these even more than the ones we get at our favorite restaurant. I left out the cayan because the mayo was plenty spicey without it. I think I will cut back on the peppers next time for hubby's sake. They were a bit too spicey for him but he still loved them. I was a bit perplexed because after making the honey cumin sauce the directions never mention it again so I was left wondering what the heck I was supposed to do with it. I'd already tossed the cabbage mix with some of the mayo so I added more cabbage and poured in some of the honey cumin sauce too. There was far more honey cumin sauce than would ever be needed if just mixing it with the slaw. Next time I will mix the sauce with the slaw and coat the fish with the mayo. Next time I will also grill or oven fry the fish since we really don't need the extra calories and I'm sure it will be just as good that way. We also opted for corn tortillas (heated in a pan coated with Pam, makes perfect soft taco shells and no greasy oil). This may just become our dinner every Friday night. We loved them that much!
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