RaggieMom Recipe Reviews (Pg. 1) - Allrecipes.com (13441048)

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Irish Peanut Butter Potato Candy

Reviewed: Mar. 16, 2012
This was never a favorite of mine, but hubby and kids love it. Like someone else said - I never knew it was Irish. I was always told it was all my grandmother could afford for sweets. We always made it by using leftover mashed potatoes. May be a little richer with the cream and butter in the potatoes. Nothing could be easier to make and fun for the kids to help with. Can't wait to teach my new grandson how to make it.
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19 users found this review helpful

Marie's Easy Slow Cooker Pot Roast

Reviewed: Jul. 13, 2010
This is pretty much the way I have always made pot roast. Only difference is that I don't always brown it first. But I do put salt, pepper and flour all over the roast. This way, it makes it's own gravy and is never lumpy. I use different seasonings - depending what I have on hand. I have used steak seasoning, seasoned salt, garlic salt, etc. They all work fine and are a matter of taste. I use beef broth and beefy onion soup. For veggies I use potatoes (for average size potatoes, I quarter them, for large potatoes I cut them into six or seven pieces), two average size onions quartered and carrots (baby or regular). I use lots of potatoes because DH and sons love them this way. This along with some rolls is one of our favorite dinners. I cook on low in the crock pot for about 10 hours while I am at work. The house smells sooooo gooooood when we come home!
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7 users found this review helpful

Famous Butter Chicken

Reviewed: Feb. 10, 2010
I tried this out Sunday and DH and I agreed that it was very good. I mostly went by the original recipe except that I only used 1/4 cup butter and I added several spices - seasoned salt, fresh ground Garlic Salt, steak house seasoning, onion powder. I think you could use whatever you like or have on hand. You need to watch the cooking time. I used boneless skinless chicken tenders. They only took about 25 minutes to cook. It would be easy to overcook and have dried out chicken. This will go into my every day dinners rotation.
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2 users found this review helpful

Campbell's Kitchen Easy Chicken Pot Pie

Reviewed: Feb. 10, 2010
This is one of our favorite recipes. It is great to take to potluck dinners, new neighbors or sick or recovering friends. It's very versatile. I use different soups - cream of mushroom , cream of chicken, cream of celery and my favorite - cream of potato. I use two cans of soup, sometimes using the same and sometimes two different ones. Then I use one can of Veg-All plus any leftover veggies in the fridge. I also use about 2 cups of chicken - sometimes I bake it in the micro with spices, sometimes I buy one of the roasted chickens at the grocery. You can also use ham. I usually make a double batch and either freeze one or give it to someone. These freeze wonderfully. To freeze, I usually put them in the little individual loaf pans. Makes it so easy to take out one for lunch.
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8 users found this review helpful

Ice Box Fruitcake

Reviewed: Dec. 31, 2009
This must be a Southern thing. I am from Georgia and my mom made it and her mom made it. We have a few variations. One, we use a LOT of nuts (pecans are our preference) and not much fruit. We use the candied fruit. Also, we use graham crackers, but I may try the sugar free vanilla wafers. We have also used Marshmallow cream instead of sweetened condensed milk. Both work equally well. We always make them the week after Thanksgiving and keep in the fridge until Christmas time. It seems to be better when it has time for the flavors to mix. We usually wrap one large cake for Christmas and then the rest we wrap in individual rolls.about the size of a pound of sausage. This keeps a long time in the fridge. We always make at least double this recipe. This is the only fruitcake I will eat and I have converted many people that "hated" fruitcake to asking for this every year!
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11 users found this review helpful

Martha's Hot Almond Spread

Reviewed: Nov. 30, 2009
I have made this many, many times since getting the recipe. It is always delicious and a hit with everyone who tries it. So easy to make, too. I have used regular onions when I didn't have green onions and it works fine. I have served with all types of crackers and never had a complaint. This is really a good "go to" dip for parties or unexpected company. Thanks for sharing the recipe.
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3 users found this review helpful

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