Mrs.Mack Recipe Reviews (Pg. 1) - Allrecipes.com (13568735)

cook's profile

Mrs.Mack

Reviews

Photos

Menus

 
View All Reviews Learn more

Sarah's Applesauce

Reviewed: Dec. 29, 2014
Every winter we get a big bag of apples through a fundraiser, and last year I followed this recipe exactly. This is a pretty good recipe to start with, but I agree with the others that it needed less water and sugar than called for (hence one star off). But I think that is partly preference and partly the kind and/or size of apples you use, so some might find this recipe okay as is. Play around with it a bit. This year I cut up extra apples (4 medium ones and 2 very small ones), which was about 920g once it was peeled and chopped into 1-2 cm cubes. Since I added extra apple, I kept the water the same (3/4 cup) but still halved the sugar (about 2 Tbsp), intending to add more sugar later after I taste tested it. In the end it didn't need any more sugar since my apples were plenty sweet to begin with. I also don't like a ton of cinnamon in my applesauce, so instead of 1/2 tsp as written (like I did last year), this year I just put in a couple of dashes, which was just right for my taste. I cooked it covered on medium heat for about 15 min or a little more, stirring every five min or so. And since I like my applesauce without chunks, I pureed it with an immersion blender. (I pureed it while it was still hot so I could taste test and add sugar if needed, and let it cool after I was done meddling with it.) It produced about 3 cups of applesauce.
Was this review helpful? [ YES ]
2 users found this review helpful

Bill's Braisin Bread

Reviewed: Aug. 13, 2012
My 1 year old son and I are eating this right now. Delicious! He keeps asking for more and I can't deny him because I want more, too. :) I inherited a bag of store-brand raisin bran from someone who was moving away—but there was a hole in it so it was stale. I searched online for a recipe to use it up and landed here, since it seemed easy and I had all the ingredients. It *is* easy and it tastes great! Especially when I took the advice of the other reviewers: I added 1 Tbsp of unsalted butter, 1 tsp of cinnamon, and a handful of extra raisins. Since this off-brand cereal had really large flakes, I crushed the cereal a bit in a bowl before measuring it out. Then I dumped everything into my bread maker, selected white bread, and let it do its thing. The bread came out moist and soft, and tasting like cinnamon raisin bread you buy at the store, only fresher since it was just baked. So good when eaten still warm with a spread of butter. Can't wait to try it as toast. I'll definitely make this again, even if I don't have any stale raisin bran cereal. :) PS, in my bread maker this came out as a 2 pound loaf in size, even though I didn't double the recipe. Keep an eye on yours if your breads tend to rise too much and touch the lid. ----- EDIT: My family and I ate nearly the whole loaf the day it was made. The next morning we made toast with it and were disappointed. Nice texture, but bland. Needs toppings to taste good. At least it tastes good fresh! I'll still make it again.
Was this review helpful? [ YES ]
4 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: Aug. 3, 2011
This is a great basic pancake recipe. I've made it as is, adding vanilla (and sometimes cinnamon too), and swapping some of the flour for whole wheat flour, and all versions have been great. I love to double batch it and freeze the extra pancakes for later. They reheat well.
Was this review helpful? [ YES ]
3 users found this review helpful

Slow Cooker Garlic Mashed Potatoes

Reviewed: Jun. 7, 2010
With this many good reviews, I must have done something wrong. But it turned into a dark, gluey, bitter tasting mess. The only thing I did differently before trying to salvage it was add a little extra garlic since I LOVE garlic. That shouldn't have made that much of a difference. I found it inedible. I won't make this again.
Was this review helpful? [ YES ]
2 users found this review helpful

Pumpkin Bread

Reviewed: Oct. 27, 2009
This turned out really well! I made some changes as per the other reviews, however. I wanted it to be really pumpkin-y, so I didn't put vanilla in, even though I was tempted to (another reviewer said it cut the pumpkin flavor). Also, I put in two 15 oz cans of pumpkin, which equaled exactly the amount of pumpkin called for AND the amount of water called for (skipped adding water). I also replaced one cup white sugar with packed brown sugar, since I wanted that richer/deeper flavor. Once it was done I tried a piece still warm from the oven and it was great. Froze it, tried it again after it thawed, and it was better! You could taste a bit more pumpkin afterward and it was still very moist. I followed the baking time others recommended here: Checked at 50 minutes (toothpick came out goopy, but the tops were browned perfectly). Lightly covered the tops with foil and baked for another 10–15 minutes. Done! I'll definitely make this again. I'm a chocoholic and usually can't help throwing some chips in, but another reviewer said it overpowers the pumpkin. I'm glad I left them out because this is sweet and delicious as it is. But I'm sure it'd taste great with a Nutella spread!
Was this review helpful? [ YES ]
56 users found this review helpful

Chocolate Buttermilk Bread

Reviewed: Sep. 16, 2009
If you're looking for a rich flavored bread/cake, consider adding a bit of molasses and a dash of cinnamon. If you're looking for a chocolatey bread/cake, you'll need to replace the nuts with chocolate chips (I used regular-size semi-sweet chips) and consider adding a teaspoon of vanilla. Don't add cinnamon if you're looking for chocolate, since it distracts from what little chocolate flavor there is. This "bread" (more like a dense cake) isn't what you need if you're looking for a chocolate fix, but it is delicious. I went with my suggested chocolate suggestions above (chips and vanilla) and ate it without the frosting. Chocolatey enough to enjoy, but not a chocoholic's dream. Without the chips it wouldn't have really tasted much like chocolate...just a very rich, dark-flavored bread (they help bring out the mild chocolate flavor in the bread).
Was this review helpful? [ YES ]
7 users found this review helpful

Buttermilk Chocolate Bread

Reviewed: Sep. 16, 2009
If you're looking for a rich flavored bread/cake, consider adding a bit of molasses and a dash of cinnamon. If you're looking for a chocolatey bread/cake, you'll need to replace the nuts with chocolate chips (I used regular-size semi-sweet chips) and consider adding a teaspoon of vanilla. Don't add cinnamon if you're looking for chocolate, since it distracts from what little chocolate flavor there is. This "bread" (more like a dense cake) isn't what you need if you're looking for a chocolate fix, but it is delicious. I went with my suggested chocolate suggestions above (chips and vanilla) and ate it without the spread. Chocolatey enough to enjoy, but not a chocoholic's dream. Without the chips it wouldn't have really tasted much like chocolate...just a very rich, dark-flavored bread (they help bring out the mild chocolate flavor in the bread).
Was this review helpful? [ YES ]
9 users found this review helpful

Chicken Piccata II

Reviewed: Jul. 15, 2009
This was pretty good, but I made some changes: 4 skinless, boneless chicken breasts, pounded and each cut in half (or pork cutlets, pounded); 1 egg; 3 Tbsp lemon juice; 1/2 cup AP flour; 1/2 tsp garlic powder; 1/4 tsp paprika; 1/8 tsp AP seasoning; 1/8 tsp onion powder; 1/4 cup butter; 1/2 cup chicken broth; 1 garlic clove, minced; Pinch of sugar. Optional: 1 Tbsp cornstarch; Parsley to taste. 1) In a shallow dish, beat the egg and 1 Tbsp of the lemon juice together. Set aside. 2) In another shallow dish, mix together flour, garlic powder, paprika, all-purpose seasoning, and onion powder. Dip the chicken in the flour mixture, tap off excess. Dip into egg mixture, then again in the flour mixture--coat well. 3) In a large skillet, melt butter over medium-high heat and brown the coated chicken pieces. NOTE: If the chicken is finished cooking before the sauce is ready, place them in a 250ºF oven to keep warm. 4) Meanwhile, heat chicken broth, and then add the remaining 2 Tbsp of lemon juice and a pinch of sugar. Once sugar is dissolved, add minced garlic and stir for at least 30 seconds. NOTE: If serving with angel hair pasta, double this sauce, reserving 1/4 cup cool chicken broth. Add 1 Tbsp cornstarch to cool broth and stir until dissolved. Add mixture to sauce just after garlic and stir until slightly thickened. 5) Pour sauce into skillet (or add chicken to sauce) and coat chicken. Sprinkle on dried parsley or minced fresh parsley to taste. Serve immediately.
Was this review helpful? [ YES ]
5 users found this review helpful

 
ADVERTISEMENT
Subscribe Today!

In Season

Crunchy Kale Snacks
Crunchy Kale Snacks

Kale is the healthy, green leaf that transforms into a crunchy snack chip in your oven.

So Many Pork Chop Recipes
So Many Pork Chop Recipes

You can't go wrong choosing from over 400 pork chop recipes with ratings and tips!

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Most Popular Blogs

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States