xmansmommy Recipe Reviews (Pg. 1) - Allrecipes.com (13677523)

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Juiciest Hamburgers Ever

Reviewed: Jun. 23, 2014
Absolutely delicious! The key is 80/20 ground beef or yes, you'll get meatloaf. We have made with both evaporated and regular milk, and didn't notice a difference. Freezes well (raw, with wax paper in between layers). My go-to burger recipe!
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Red Garlic Mashed Potatoes

Reviewed: Dec. 2, 2012
I followed the recipe almost completely, as I swapped in fresh chopped garlic per another reviewer. I also skipped using the mixer as simply mashing made the potatoes smooth enough. The occasional flash of red was a nice variation to the usual mashed potatoes, and they were a perfect compliment to the Honey Glazed Pork recipe on this site.
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Honey Glazed Pork Tenderloin

Reviewed: Dec. 2, 2012
Now this is good! I doubled the sauce recipe, except the oil, and I used olive vs. sesame. The cook time was spot on, and the meat was tender and juicy. My fiance raved about it, and there was just enough left to pack for both of our lunches tomorrow. I'll definitely make this again.
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Downeast Maine Pumpkin Bread

Reviewed: Nov. 17, 2012
I've never made pumpkin bread before but will definitely do it again - this was SO GOOD! I made the following alterations: 1/2 C oil, 1/2 C homemade applesauce, 1 C white sugar, 1 1/4 C (eyeballed) brown sugar, 1 t homemade vanilla, and I didn't use canned pumpkin as I needed to use up a few pumpkins and broke one down into puree. Came up with 2 3x7 loaves and 12 muffins, 6 of which my fiance ate before I could stop him. Took a few to work and there was almost a fight over them, and I've been asked to make them for Thanksgiving. Can't wait!
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Fluffy Pancakes

Reviewed: Oct. 29, 2012
Delicious! I used the recipe to make waffles in my Waring Pro and they turned out great. My fiance took a bite and said "Mmm, these are fluffy." I told him that's just what the recipe was called, and they certainly are!
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Simple Beef Flavored Gravy

Reviewed: Oct. 23, 2012
This is hands down the best gravy I've ever had. I used it to top leftover Eileen's Meatloaf (also on this site) and mashed potatoes - delicious! I eyeballed the recipe as changing the servings skewed the numbers. I chopped down half an onion and sauteed in butter, roughly 6T, until softened. While that was cooking, I mixed 3 beef bullion cubes in 2 cups of hot water and set aside. I browned about 2 1/2 T flour, stirring constantly, then poured in the bullion water. Switched to a whisk immediately and swirled it the entire time the gravy thickened. I wasn't satisfied with the color so I added a few drops of Gravymasters - oh yes. Heaven. We found ourselves getting more meatloaf just to get the gravy!
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Eileen's Meatloaf

Reviewed: Oct. 22, 2012
Fantastic! My fiance isn't a big meatloaf fan but I refuse to believe that someone cannot like meatloaf - maybe it was just cooked the wrong way ;). This was the second recipe I tried, the first being too ketchupy so I decided to stay away from that. This recipe is amazing. I sauteed 1/2 chopped onion and 2 cloves of garlic in butter in place of the onion soup mix, and this is the honestly the first time I've eaten meatloaf with onion and not been aware of the onion. Good tip from a previous reviewer! FI and our boys raved about it. Definitely a keeper!
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Chef John's Crab Cakes

Reviewed: Oct. 14, 2012
Oh my word, these crab cakes are absolutely delicious! I made them almost exactly per the recipe (forgot the salt, but we're not salt people anyway so none of us missed it), and they have to be the best crab cakes I've ever had. This is literally just crab meat and a tiny bit of binder to hold it together, which is why refrigeration is key. The patties hold their shape better when they are cold. Served tonight with corn and sweet potato fries, and they were a huge hit. Next time I may change it up with extra Old Bay and Ritz crackers, but the crab cakes were amazing as is.
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Earthquake Pie Crust

Reviewed: Nov. 25, 2011
Good tender, flaky crust. I had a little difficulty in getting it to form a ball, and I didn't make much time to chill it so it was a little sticky through the rolling, but I stuck with it. So glad I did! The end result in my cherry pie was fantastic, flaky and tender, and melts in your mouth. Well worth the effort!
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Oregon Salmon Patties

Reviewed: Nov. 25, 2011
Very good! I used canned salmon but didn't use the juice. I sauteed fresh garlic in olive oil, used whole grain crackers, butter Crisco shortening and dried parsley, and added a little Old Bay seasoning - my whole family loved them, right down to my toddler! I served with baked tater tots and they gobbled it right up. I will definitely make this again.
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Angel Chicken Pasta

Reviewed: Nov. 24, 2011
I.Love.This!!! I highly recommend doubling the sauce, with the exception of the Italian dressing (I use a whole pack and a little less than half of a second - too salty if I use 2 whole packs). I've made with both white wine, and with a chicken broth substituted for the wine, and either way is magnificent. Easy meal that my entire family loves, and I've recommended it to several people. And don't sweat it if you can't find cream cheese with chives; I've made it with regular cream cheese and the taste was still delicious.
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Cranberry Sauce

Reviewed: Nov. 7, 2011
This was wonderful! I followed another reviewers tip and used 1/2C white sugar and 1/2C brown sugar. For some reason my cranberries never popped, so I wound up cooking them for roughly 15-18 minutes. Of all the things on my plate, I have to admit that I liked this best. I can't wait to make this for my family on Thanksgiving. So easy - I will never open another can of store-bought cranberry sauce!
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Mom's Macaroni and Cheese

Reviewed: Nov. 7, 2011
Perfect. My first time trying my hand at macaroni and cheese turned out perfectly and I hand it to this recipe. I used a little more than 1C of shredded sharp cheddar cheese but followed the rest of the recipe to a T, and the taste was amazing. I immediately called my mom and told her that I would take over making the mac and cheese for Thanksgiving. My boyfriend actually whispered that mine was better than my mom's, and anyone who had had her mac and cheese knows that's a real compliment!
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Todd's Famous Blueberry Pancakes

Reviewed: Nov. 7, 2011
Very good recipe! I've never made blueberry pancakes from scratch and this was a good way to start. I used fresh blueberries, probably a little more than 8 oz but my family is a blueberry-loving clan. They were very good and fluffy, but something was missing. I think next time I may add a touch of vanilla or cinnamon and see what I come up with. But I will make them again!
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Slow Cooker Turkey Breast

Reviewed: Nov. 7, 2011
Quick and easy! I started the slow cooker at 7 am and left it on high for an extra 15 minutes -this was an accident- before switching to low. My crock pot wasn't tall enough to accomodate the turkey without tilting it onto its side, though I did right it after 4-5 hours. Absolutely delicious! I think I spent more time thinking about cooking it right (this was my first turkey, in any form, ever) than actually getting it done. I will make this again and again.
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Slow Cooker Beef Stroganoff I

Reviewed: Nov. 3, 2011
Fantastic, with a few changes! This was my first homemade beef stroganoff and it will definitely not be my last. I followed Jilly's changes: double golden mushroom soup; double meat; double water; added 1/2 packet of onion soup mix, a beef bullion cube, fresh cracked black pepper and garlic powder; added sauteed portabello mushrooms during last half hour; added a good scoop of sour cream as I stirred in the cream cheese; served over wide egg noodles. I ran short on time so I started the slow cooker on high for 2 hours, then turned it down to low for another 2.5 hours. Absolute perfection, and there was not a bite left afterward.
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Baked Ziti III

Reviewed: Oct. 24, 2011
Delicious! I followed the tip of stirring the ziti into the sour cream and cheated by using dried basil (time crunch). I also added more mozzarella - not sure how much because I had a little extra shredded in the refrigerator and just sprinkled into the first layer of cheeses. My bf actually preferred this to the Baked Ziti I, which was also much enjoyed, due to the basil. Next time I will make it with fresh basil and see if it makes a difference, not that this needs any improvement!
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Sweetened Whipped Cream

Reviewed: Oct. 2, 2011
I make this all the time. I never use the whole 3T, usually starting with 1 and increasing as I see fit. I have to admit that making it with chilled utensils and stainless steel bowl makes everything go faster, but I've also made without and everything worked fine. I will never, ever pay for store bought again!
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Buffalo Chicken Dip

Reviewed: Oct. 2, 2011
Love this! I've made it a few times now and have gotten lots of compliments. I've used both Texas Pete and Frank's Red Hot, and both are delicious. I add a little more hot sauce because we like it spicy, and it is so good with wheat crackers. I do use store bought shredded cheese but have never had any problems. I skipped the slow cooker and poured the stove-heated mixture into a 8 in sq baking dish and put into a preheated oven on 350 for 20-25 minutes. Perfection.
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Southern-Style Buttermilk Fried Chicken

Reviewed: Oct. 2, 2011
I used boneless skinless chicken breasts and cut them into chunks. My chicken marinated overnight, and though the double-dipping was work, it was totally worth it. The chicken was tender, the breading was flavorful and crisp. I didn't bother to measure the cooking oil, but there wasn't much. I think I may make this again tomorrow night!
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