TheDivineMrs.M Recipe Reviews (Pg. 1) - Allrecipes.com (13335812)

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Turtle Pumpkin Pie

Reviewed: Nov. 29, 2008
This is a wonderfully lite dessert after a large Thanksgiving meal. It has the right flavors & right sweetness. I do not use store-bought graham cracker crust as it has no flavor, but made my own. Just made this for Thanksgiving 2008 for the 1st time & thought is was perfect. Much better than a pumpkin cheesecake or pumpkin roll & a nice change from traditional pumpkin pie.
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Zucchini Bread II

Reviewed: Jul. 9, 2010
I've been using this recipe for several years and love it. One reason is because the ingredients are ones I always have on hand, nothing too out of the ordinary like molasses or honey. I love the cinnamon and today I added 1/4 teaspoon of ground cloves, also substituted pecans for the walnuts. Delish! Have also used 3 cups shredded (and peeled) zucchini just to use up garden excess. May try the brown sugar crumbled topping that someone else suggested. My son & husband didn't want to try this because they said they didn't like zucchini. Then they realized this was Not like sinking your teeth into a big slice of zucchini! They eats lots of it now & ask others to try it even when they say they don't like zucchini. I love the recipe.
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5 users found this review helpful

Zucchini Puffs

Reviewed: Aug. 6, 2012
Excellent! Our new favorite recipe for the oodles of zucchini we grow in the summer! These have great taste, and are even easier than potato pancakes to make. I made them twice in one week they are so good! I tried something similar with flour instead of the baking mix but they didn't taste nearly as good. The baking mix complements the zucchini well, and browns the puffs just like a pancake. I much prefer the baking mix over the flour.
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3 users found this review helpful

Simple BBQ Ribs

Reviewed: Jun. 7, 2013
I've been cooking for over 25 years (also a fan of this site for quite some time) but never made bbq ribs. Recently, we went to a restaurant extremely famous for their ribs. They were scrumptious but pricey and I thought surely I could find a recipe for ribs that tasted similar. I chose this recipe because of its simplicity and five star rating (from 777 reviews so far). I used Sweet Baby Ray's Honey BBQ sauce and made about 5 lbs of ribs for three people and just used a cookie sheet to bake them. Instant WINNER! Could not be easier to make yet seems like you went all out to cook a special meal. I also like the idea of basting the ribs half-way through with more sauce while they're in the oven. An interesting side note, tho. One time, my oven door broke (white part pulled away from the metal) in the middle of baking these. I was able to continue baking the ribs but wasn't able to baste them because the door wouldn't stay open. Since they weren't as saucy, my son used the Sweet Baby Rays as a dipping sauce...and...it was the stuff...that DREAMS are made of! I was crazy about the taste of the tangy uncooked sauce mixed with the yummy, melt in your mouth flavor of the ribs. I'm thrilled I found this recipe.
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Dump Cake V

Reviewed: Jun. 29, 2013
I've been using this recipe for dump cake for several years. It's delicious. I use two cans of cherries. I don't measure out the coconut or walnuts, I just sprinkle some evenly on top. It's a good summer dessert. I like that it doesn't need to be refrigerated so it's easy to take to picnics or family gatherings when a long car drive is how you're getting there. It feeds many and tastes like you fussed over it all day for that wickedly good flavor.
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Janet's Rich Banana Bread

Reviewed: Apr. 13, 2014
I just made this banana nut bread and it's delicious. Sour cream is the reason this comes out so moist. I think you could add sour cream to any banana nut bread recipe and it would improve the flavor and be moist. The few tweaks I made to the recipe is that I used one stick of butter, not two, used pecans instead of walnuts and mashed two bananas before adding them to the mix. I meant to add a touch of cinnamon and clove like others suggested but forgot...didn't matter as the flavor is great without added spices. Poured mix into one 9x5 pan, baked as recommended; put foil over top at about half way into cooking time. Perfection, truly.
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Slow Cooker Sausage with Sauce

Reviewed: Jun. 22, 2014
Simple, quick and easy. When cooking meat in a slow cooker, I usually put the meat in by itself with a half cup of water and allow it to cook for a couple of hours, either on high or low. Then I drain the water and grease from the meat and add the rest of the ingredients. I've done this for years. It eliminates the need to cook anything on the stove top, less steps to take, less clean-up and gets rid of most of the grease from the cooked meat.
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7 users found this review helpful

Stuffed Peppers My Way

Reviewed: Aug. 29, 2012
This is just so odd. I made almost this exact same recipe the day before I saw this one on allrecipes.com. I cook ground beef and add with the other ingredients. What makes the flavors pop is the feta cheese. I only recently started using it and find I really like the taste.
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Grilled Marinated Shrimp

Reviewed: Jun. 12, 2013
This might be a 3 1/2 star recipe. I've cooked over 25 years, but this was the first time I tried grilling uncooked shrimp. I used only 1 tablespoon of hot pepper sauce, but it still overpowered the taste of the shrimp. I'm not a fan of hot sauce, so I may add only a dash or completely skip it next time. I also never tried using shrimp with the tail on, and the ones I bought at Walmart were peeled and deveined but had the shell still on, even tho the package just said 'tail on'. The shell was cut and came off easily enough, but I would use peeled, deveined with tail off next time, provided I could find them. I did use fresh cut pineapple in between the shrimp on the skewers as another review suggested, and it was delicious.
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Ambrosia Salad II

Reviewed: Aug. 14, 2012
This doesn't have enough flavor for me. I used less than 8 oz. of whipped topping, which was plenty. I used the colored marshmellows, but they have an artificial fruity taste that I didn't care for. Next time I make ambrosia, I will use the white marshmellows. Also, a friend of mine gave me an ambrosia recipe years ago which called for a box of instant pistachio pudding, and I remember it was delicious. This doesn't seem to compare.
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3 users found this review helpful

 
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