MommaMack Recipe Reviews (Pg. 1) - Allrecipes.com (13742418)

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Cranberry Glop

Reviewed: Dec. 2, 2008
I wasn't really impressed with this dish nor was my family. Maybe it because we were having stuffing which was the same consistency. I did make fresh cranberry sauce just in case and boy I am sure glad I did. It still sitting in the fridge and I rarely have leftovers!
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5 users found this review helpful

German Rye Bread

Reviewed: Jan. 25, 2009
I love this rye bread. I happen to love caraway so I doubled it. As far as the dough goes you don't really have to worry because rye is a wet dough. The more flour you add the worse it will turn out. I put the entire recipe in one loaf pan and then used it for homemade reubens. Delish!!
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3 users found this review helpful
Photo by MommaMack

Mexican Egg Rolls

Reviewed: Jan. 18, 2009
I loved this recipe! You can really mix it up and put your own flavor in it. Made fresh salsa with it.
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0 users found this review helpful
Photo by MommaMack

Chinese Noodle Chicken

Reviewed: Jan. 14, 2009
This is really a quite delicious meal I made it with homemade eggrolls!
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1 user found this review helpful
Photo by MommaMack

Marie-Claude's Orange Cake

Reviewed: Jan. 13, 2009
I loved this recipe and so did my family!
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2 users found this review helpful

Miracle Baking Powder Pie Crust

Reviewed: Dec. 2, 2008
LOVE LOVE LOVE this recipe. I wouldn't change a thing. Made 3 pies with this and they all turned out great!
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Turkey Brine

Reviewed: Dec. 2, 2008
The turkey was delicous without any dry spots! One hint I did want to give...I used a cooler (you know the kind used for picnics) It solves the refrigeration problem. If that doesn't work use a rubbermaid tote!
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Amazingly Good Eggnog

Reviewed: Dec. 2, 2008
I made this for Thanksgiving and it was a huge hit. I doubled it except the eggs. The result was great. The kids hated eggnog before because they thought it was too thick. Also I used Heavy Cream instead of Light Cream, I think that helped since I only used 12 eggs instead of 24. Thanks so much for the recipe!
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1 user found this review helpful

Moist Cinnamon Rolls

Reviewed: Oct. 27, 2008
I have NEVER EVER EVER had cinamon rolls this good. I doubled the recipe not realizing how many this made. They lasted 3 days and omg they were still very moist and ewwy-gooey. My stepson ate so many he couldn't eat dinner!
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2 users found this review helpful

Burrito Pie

Reviewed: Oct. 27, 2008
Loves this twist on lasanga! Didn't use the olives. Also did season the meat with taco spices. Served on a bed of lettuce I shredded and topped with a heaping spoonful of sourcream and homeade salsa. Delish!
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1 user found this review helpful

Abby's Chicken Rollatini

Reviewed: Oct. 23, 2008
Would you believe Walmart in our area ran out of boneless chicken breast? I subbed it with boneless pork..mmm tasty. I didn't mind the garlic. My husband loved it. Also loved how light it is on the stomach.
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3 users found this review helpful

Authentic Thousand Island Dressing

Reviewed: Jan. 25, 2009
I have to say I absolutely love this recipe! Very tasty and I will be doing this again! The pinkish hue in other recipes comes from the roasted red peppers.
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1 user found this review helpful
Photo by MommaMack

Alfredo Sauce

Reviewed: Sep. 30, 2008
Very lovely recipe. I added minced garlic, black pepper, no salt, a little more nutmeg, some cream cheese and margarine because I didn't have butter. I added some flour to it because I like it a bit thick.
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French Onion Soup V

Reviewed: Sep. 30, 2008
Great soup. Added worchestershire for taste and coloring. wasn't cloudy at all. did do the wine although I normally wouldn't def. adds demension to the flavor. this is supposed to be a sweet and lightly flavored soup because it is soaked up in the bread and is usually with a salty cheese like swiss. I made my beef stock homeade and my french baguettes homeade off of this sight...yummy! I cooked my onions on low for an hour and used red onions because they are universally known to have a deeper flavor.
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Pesto Sauce

Reviewed: Sep. 29, 2008
Loved the recipe. Used it with Pesto Stuffed Porkchops and carmelized onions from this sight. Thank you!
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Wedding Cake Frosting

Reviewed: Sep. 29, 2008
I have definately had better buttercream. I did improve it by using raspberries and a cup of sugar and 1/4 water to make syrup. Let it cool and poured into the frosting. Had a beautiful fresh raspberry flavor. Husband enjoyed it. I didn't really like it on its own but great for a base of adding fresh fruit flavors to it.
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3 users found this review helpful

Pesto-Stuffed Pork Chops with Caramelized Onions

Reviewed: Sep. 29, 2008
Oooo such a tasty meal...I made the pesto fresh however with a recipe off of this site. Also works great with thin boneless porkchops. You dont have to cut them in the middle just fold it over the pesto like a roll up. Went really well with a simple side dish of rice and steamed veggies.
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10 users found this review helpful

Red Velvet Cake IV

Reviewed: Sep. 26, 2008
Ah bliss! This is red velvet cake. Being a southerner (transplant though I may be) It is a delightful cake. I have been up and down the east coast and across the United States (being Air Force Officer brat myself) I have been in many fine establishments and known many Southern Gentlewomen who have this exact recipe. Except the white chocolate spin on it. Now while cream cheese frosting may indeed not be "traditional" as tone reviewer put it it is now a new Southern tradition. As the red devils food cake is known for its tang so is cream cheese which compliments it. Sometimes newer is better. This recipe doesn't claim to be old fashion or traditional. I love a new spin on an old favorite. I can name at least 300 Southern bakeries that use cream cheese frosting on thier red velvet cake. Why because I am a aspiring baker who is almost ready to open her own. I will be using this recipe. My husband is a Sheriff and his whole dept loved them (with quite a few Southerners in there by the way) They said it brought them back to thier child hood. Also as a note cream cheese has not become traditional until late last century because of refrigeration. Thank you for the wonderful recipe!
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Carrot Cake

Reviewed: Sep. 21, 2008
I think this is a fab cake! I have made it twice in cupcake form. Just so you know to anyone who didn't try the frosting it isn't too sweet. Its very delicate tasting. I prefer it to the other recipes that have butter. Plus I have seen some recipes that have 4 cups of powdered sugar to pkg of cream cheese. This came out perfect. I am currently researching recipes for a cupcakery I plan to open and I can tell you I will be using this one. I love nut and the first time I used pecans and walnuts and I put more in than what this said. The second time 2 days later my husband asked me to make it again but I didn't have any nuts so I diced up apple. Turned out beautiful both times. My husband is a sheriff and all his co-workers are my taste testers. They claimed this one a winner!
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Knedliky - Czech Dumpling with Sauerkraut (Zeli)

Reviewed: Aug. 31, 2008
I'm Czech to only my great grandmother used rye bread...quite a nice taste with the pork and saurkraut. sometimes Czech dishes seem so German like because Austria is right over the mountain range.
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5 users found this review helpful

Displaying results 1-20 (of 29) reviews
 
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