mothershipto6 Recipe Reviews (Pg. 1) - Allrecipes.com (13203861)

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Corn, Sweet Onion, and Tomato Salad

Reviewed: Nov. 10, 2014
My family absolutely loves this salad. I first had it at a friend's BBQ and asked for the recipe. I used frozen sweet corn from Costco (not cooked, just defrosted), and white onion and it needed no sugar at all. I see that some people used different vinegars, but I like the rice vinegar because it has a mellower taste. As has been stated by others, it tastes better if it sits for several hours.
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Real Hummus

Reviewed: Aug. 18, 2014
This is the second recipe for hummus from Allrecipes that I've tried, and I like it best. I saw the updates from the author, and used the 3 tbs of tahini, plus added some cumin. I also soaked and boiled dry garbonzos (sooo fast and easy with a digital pressure cooker), so I increased the salt to 1 1/2 tsp. From previous experience I knew two cloves of raw garlic was too strong for me, so I sliced one of them and sauteed in a little of the garlic oil. The other I left raw. I added lemon juice to taste, probably only 2 Tbs. I also added a few sun-dried tomatoes in olive oil. Very nice recipe.
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Andy's Spicy Green Chile Pork

Reviewed: Oct. 19, 2013
Very yummy. And easy. What more could you ask for? I've cooked this a few times now, and these are the changes I've made. I cut the meat into large chunks and brown it first. Then I brown the onions with some chopped garlic. I cook in my digital pressure cooker with the meat on the bottom, and the salsa and onion on top. I add 1.5 cups of chicken broth(to ensure I have enough liquid in the pressure cooker). I serve the cilantro on the side, as some of my family don't like it, and skip the pepper. In October I modified it further for a chili cook-off. I added a 1.5 cups of soaked white beans (and some salt, though I can't say how much), thickened the broth with cornstarch at the end, and added some sour cream.
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Best Spanish Rice

Reviewed: Sep. 13, 2013
I love this recipe. I first made it years ago, and then I lost it and couldn't find it again for a few years. Luckily, it is simple enough that could pretty much fake it. I took the precaution of adding it to my recipe box this time. After I make it, I like to layer it with shredded cheddar, and put a few dollops of greek yogurt on top. Put some grilled chicken breast chunks in too, and you have a great casserole. YUM!
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Huckleberry Peach Cobbler

Reviewed: Sep. 13, 2013
Yummy, and not difficult. I substituted frozen blackberries for the huckleberries, and I liked the additional tartness. I made this in a solar oven for a solar cooking class and everyone raved.
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Chocolate Pudding Cake IV

Reviewed: Aug. 5, 2013
I've made this cake for over 30 years, though I've never done it in the slow cooker. We call it the Chocolate OverDose (C.O.D.) cake. My favorite variation is to brew 2 bags of Bengal Spice tea (Celestial Seasons brand) into the water. Gives it a wonderful spicy/cinnamon flavor. I'm also going to try Raspberry Zinger and Mandarin Orange Spice flavors. I've tried mint chips, but it makes it too sweet for me.
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Chocolate Chip Cran-Apple Muffins

Reviewed: Mar. 4, 2012
Very yummy. I love the tartness the yogurt gives it. I generally make mine in a bread pan instead of muffins, and it comes out very moist. I also experimented with this and substituted applesause for the bananas and added a cup of coursely chopped fresh cranberries. That loaf went even faster than the banana.
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Chocolate Chip Cranberry Muffins

Reviewed: Feb. 2, 2012
Very yummy. I love the tartness the yogurt gives it. I generally make mine in a bread pan instead of muffins, and it comes out very moist. I also experimented with this and substituted applesause for the bananas and added a cup of coursely chopped fresh cranberries. That loaf went even faster than the banana.
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Hot Pepper Jelly

Reviewed: Feb. 2, 2012
First of all, let me say that I really like this recipe and will be using it regularly during canning season. But now for the tweeking. After making several batches of this recipe, I've determined that for my tastes, 1/3 cup jalapenos and 1/3 cup banana peppers and the remainder an equal mix of red, green, and yellow bells is about right; and I'm a mild salsa kinda gal. I also added 1/2 tsp salt. As for the set/not set question, my experience is that using SureJell the recipe is perfect. Using a cheaper brand that I got on sale (Mrs. Wages. Yeah, I'd never heard of it either, but it was half the price.) I needed one box plus half an ounce to get a good set. Who knew there would be such a difference from one brand to another? I plan on giving some of mine as Christmas gifts.
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Slow Cooker Stuffing

Reviewed: Feb. 2, 2012
I've used this recipe for several years, since I started brining my turkey. I've tried making stuffing in the oven, but it always comes out dry. This comes out perfect, and it's so easy to make in the slow cooker.
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Chi Chi Dango Mochi

Reviewed: Dec. 21, 2011
My kids ask me to make this on a regular basis. I did as one reviewer suggested and put the pan in a hot water bath. I found it took about 15 minutes longer to bake. My family like the plain and green tea flavors best. (see reviews) If you have a steamer, cook it in that. It's the way it is done traditionally, and you won't get any crusty edges.
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Slow Cooker Stuffing

Reviewed: Nov. 24, 2011
I've used this recipe for several years, since I started brining my turkey. I've tried making stuffing in the oven, but it always comes out dry. This comes out perfect, and it's so easy to make in the slow cooker.
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1 user found this review helpful

Russian Mushroom and Potato Soup

Reviewed: Nov. 15, 2011
I had a friend who went to Russia for two years and said their food was really bland. He must not have had this soup, because it's great! I made it exactly as written except that I backed off on the dill just a tad and I used a few bursts of my stick blender before I added the mushrooms, just to make it a little thicker consistancy. My family loved it, even my picky eaters. Will definitely add it to our winter soup collection.
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Chocolate Chip Banana Muffins

Reviewed: Nov. 12, 2011
Very yummy. I love the tartness the yogurt gives it. I generally make mine in a bread pan instead of muffins, and it comes out very moist. I also experimented with this and substituted applesause for the bananas and added a cup of coursely chopped fresh cranberries. That loaf went even faster than the banana.
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Kettle Corn

Reviewed: Oct. 1, 2011
I've been using this recipe for several years, and everyone loves it. First, I tried making it on the stovetop with mixed results. Then I invested in a StirCrazy popper, and it made all the difference in the world. (I really hate it when I'm cooking and the smoke alarm goes off.) I've made multiple batches for scouting activities and other group events, and the StirCrazy makes it super easy. I know I sound like a commercial, but it really does make a huge difference. The only other thing I do is sprinkle on some salt while the corn is still hot. Yum!
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Hot Pepper Jelly

Reviewed: Oct. 1, 2011
First of all, let me say that I really like this recipe and will be using it regularly during canning season. But now for the tweeking. After making several batches of this recipe, I've determined that for my tastes, 1/3 cup jalapenos and 1/3 cup banana peppers and the remainder an equal mix of red, green, and yellow bells is about right; and I'm a mild salsa kinda gal. I also added 1/2 tsp salt. As for the set/not set question, my experience is that using SureJell the recipe is perfect. Using a cheaper brand that I got on sale (Mrs. Wages. Yeah, I'd never heard of it either, but it was half the price.) I needed one box plus half an ounce to get a good set. Who knew there would be such a difference from one brand to another? I plan on giving some of mine as Christmas gifts.
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4 users found this review helpful

Corn, Sweet Onion, and Tomato Salad

Reviewed: Oct. 13, 2009
My family absolutely loves this salad. I first had it at a friend's BBQ and asked for the recipe. I used frozen sweet corn from Costco (not cooked, just defrosted), and white onion and it needed no sugar at all. I see that some people used different vinegars, but I like the rice vinegar because it has a mellower taste. As has been stated by others, it tastes better if it sits for several hours.
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3 users found this review helpful

 
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