OHIOMOM1 Recipe Reviews (Pg. 1) - Allrecipes.com (1400235)

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Cherry Pie IV

Reviewed: Jul. 7, 2013
Loved it and so did my fiancé's family. This was the first time making a cherry pie. Due to the other recommendations here I used another pie crust. The other modifications I did was use fresh dark sweet cherries and it was not too sweet. I used an entire bag from the produce section which was roughly 3 cups. It could have used more but it was the perfect filling to crust ratio for me. It also took longer in the oven to cook, roughly 15-20 mins more for my oven. Would definitely make again! Great summer pie!
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Savory Tater Tot Casserole

Reviewed: Oct. 2, 2008
The alterations I made was that I browned the beef first, drained it, then added 1 envelope dry onion soup mix, 1 can cream of chicken soup and 1 can cream of mushroom soup and left the onion out. I also added half a small can of French fried onions to the top which was added at the last 10 minutes of cooking along with a generous sprinkling of Cheddar cheese.
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2 users found this review helpful
Photo by OHIOMOM1

Roast Sticky Chicken-Rotisserie Style

Reviewed: Oct. 22, 2006
Delicious. I only used one chicken and did not marinate it at all. I halved the seasonings and did not coat the cavity. I baked the 6.5 lb. chicken at 350 degrees for around 2.5 hours without stuffing inside. It came out delicious! Great recipe.
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4 users found this review helpful

Amish White Bread

Reviewed: Jan. 11, 2006
I found this recipe too dense and too "yeasty" in my opinion. I followed the recipe to the letter. I didn't notice it being too sweet and I'm not a fan of sugar. I didn't use a mixer, but my own hands and added barely any flour to knead. I'm disappointed, especially when this recipe got so many good reviews. I'll probably try to make this once more.
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2 users found this review helpful
Photo by OHIOMOM1

Tourtiere (Meat Pie)

Reviewed: Dec. 29, 2005
This was okay. I used 2 potatoes and didn't use celery as I didn't have any. I shredded one carrot, and chopped another up. I chopped everything into small pieces and they all came out fully cooked. I've never had French Canadian food before, so I wasn't used to the combinations. While it was okay, I think that next time I will omit the sweet spices (cinnamon, nutmeg & cloves) and substitute savory such as marjoram, garlic powder, onion powder and maybe basil. The flavors didn't mesh together for me.
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27 users found this review helpful

Pineapple Upside-Down Cake VII

Reviewed: Apr. 18, 2005
Very good! And oh-so-easy to make. It was a little too sweet, though. I used a 10-inch cast iron skillet and didn't use all of the cake mix. I'd suggest only filling halfway, or prepare for it to bubble over. I also used yellow cake instead of white. This looks very nice once it comes out, and still tasted good a couple days after. Still had that crunchy crust on top. Will definitely make again!
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3 users found this review helpful

Mongolian Beef I

Reviewed: Apr. 18, 2005
I did not care for this. My husband liked it though. I felt that it was missing something. It didn't have enough flavor for me - even after adding Chinese Five Spice powder to it. The only modifications I made was omitting the sesame seeds, used low-sodium soy sauce, and added water chestnuts. Probably won't make again.
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1 user found this review helpful

Taco Seasoning I

Reviewed: Apr. 18, 2005
We liked this more than packaged taco seasoning. Followed the recipe exactly (except used table salt instead of sea salt) which is good for 1 pound of meat. Will probably make a large batch and store in an airtight container for a fast dinner! Will never buy it again!
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3 users found this review helpful

Apple Crisp III

Reviewed: Aug. 9, 2004
Followed recipe exactly and came out with a not so good result. The only changes made was: I added walnuts (I enjoyed that part!) and had to cook it DOUBLE the time stated and I broiled it for about 1 minute to brown the crust. Husband and I found this too sweet with a grainy texture because of the white sugar called for and the apples too soft because of how long it took to cook the doughy top. I should have also went with my instinct to peel them as well. I know I used the wrong kind as well, but I only had 3 golden delicious on hand. We like ours with a bit more bite. I missed the crust on the bottom of a traditional crisp. I will still be looking for a better recipe because this one didn't even come close!
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1 user found this review helpful

Old Fashioned Peach Cobbler

Reviewed: Aug. 9, 2004
My husband thought this was very good; a "keeper" recipe. I don't like peaches, so I won't include what I thought, but Hubby said that next time, I should decrease the amount of cinnamon. I used 6 average-sized ripe peaches bought from our local farmer's market. It was a lot of work, but I enlisted my hubby to help and also our 4-year-old son.
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4H Banana Bread

Reviewed: Aug. 6, 2004
Absolutely the best. The only changes I made was instead of 1 C. white sugar, I used 1/2 C. brown sugar and 1/2 C. white cugar. This did take about 90 minutes in the oven, so next time, I will make two small loaves instead of one large. I think the secret ingredient is the milk. This addition made this bread light and moist, unlike the dense and heavy Banana Banana Bread on this site. This recipe's bread only lasted a couple days and you can eat it plain, it's that moist and flavorful. I used the optional walnuts. If you try this, you won't be disappointed.
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9 users found this review helpful

Best Brownies

Reviewed: Jul. 19, 2004
Decadent and delicious. And I'm not even a chocolate fan such as my husband. I had to cook mine about 15 minutes longer than the recipe states. My brownies came out fudgy, but not too fudgy. The frosting is missing an ingredient: you'll want to add 1-2 tsp. of water. There isn't enough wet ingredients, otherwise. This was my first attempt at making brownies from scratch, and all I can say is those boxed companies are making a fortune! Try this recipe; you won't be disappointed!
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2 users found this review helpful

Sweet Polish Sausage

Reviewed: Jul. 19, 2004
I rarely give a recipe 5 stars, but this one deserves it. I followed the recipe almost exactly, except I only had 1 lb. of kielbasa, but I still made the same amount of sauce. I was concerned because of how strong the Worcester sauce smelled, but it cooks down, leaving the meat saturated in a sweet glazy sauce. This takes 2 hours to cook, but it's so simple, you have to barely lift a finger during those 2 hours! This was absolutely delicious and left my husband and I wanting more. We rounded this off with mashed potatoes and corn mixed in with the sauce. Will make again and again! Thanks Bea for a great, simple recipe!
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3 users found this review helpful

Favorite Peanut Butter Cookies

Reviewed: Jul. 19, 2004
I made a complete blunder and went by the recipe and used margarine. I had qualms doing so, but did anyway. This was a mistake because they came out absolutely flavorless. And this is coming from someone who loves peanut butter cookies! On top of that, our margarine we have on hand is Country Crock Light, so it left out even more flavor than regular margarine would. If I were to make this again, I will use unsalted butter or butter-flavored Criso. DO NOT use margarine in this recipe! I'd probably also add some pecans, walnuts or macadamia nuts to it as well. One good thing about this recipe is that it made a whole lot considering the small amount of peanut butter used.
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Stuffed Green Peppers I

Reviewed: Jul. 15, 2004
This was one of the first recipes I kept off of allrecipes a few years ago. Instead of using the can of tomatos, I sub 1 can tomato paste and 1 can of tomato sauce. Instead of 2 cans of tomato soup, I use only one, otherwise it will be soupy. And the only other modification is that I blanche the peppers in half the time (2.5 minutes), or they will become bitter.
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3 users found this review helpful

Banana Banana Bread

Reviewed: Jul. 15, 2004
My family and I did not like this. Too dense and heavy and not moist enough. We ended up throwing this away in a week when nobody would touch it after the first try. I will continue to look for a better recipe. ** According to this recipe, you'll need 6-7 bananas for the mashed amount. Although I used only 5 (a little over 2 cups, mashed) and it still had a strong banana flavor.
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Super Sloppy Joes

Reviewed: Jul. 15, 2004
As far as sloppy joes go, these are good - no need to buy the canned mix again. I only gave it 3 *** because I'm not much of a sloppy joe fan, but will make them on those nights where cooking is the last thing I want to do. The only changes I made were scaling it down in half and there was plenty for my family of 3 to have seconds and still have leftovers for lunch. I also omitted the celery because I didn't have any - and don't think I'd add it the next time I make this. I also subbed the crushed tomatoes for 1 (8 oz) can of tomato sauce and added about 1 T. of chili sauce. (Keep in mind that I halved this recipe.) I would definitely make this again!
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Becki's Oven Barbecue Chicken

Reviewed: Jul. 13, 2004
This was really good, and I only made a couple slight modifications. Instead of the 1 T. onion powder, I used ½ tsp. onion powder and ½ tsp. of garlic powder. I cut the ketchup down to 3/4 cup. I had to lengthen my cooktime because I turned the temp down to 400. I also needed to cover with foil because the sugary glaze started to burn. It's a must in this household to cook chicken to 190°. Overall, the taste is good; sweet and flavorful. I don't like using soy sauce in my BBQ chicken because of the salt content and the taste, so if you're like me, then you'll consider this a tasty alternative. Although next time I think I'll try this on skinned boneless breasts because I'm not for cooking wings with the whole feather factor. We served this with garlic bread. Yum!
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6 users found this review helpful

Chicken Paprikash II

Reviewed: Jul. 9, 2004
I made this last night for dinner with only a couple modifications. I used 4 boneless skinless breasts. (Next time I'll use them with skin on - gives it more flavor) Instead of water, I used 3 cans of chicken broth. I added 1 bay leaf, ginger powder and garlic powder. I completely omitted the tomatoes and when it came time to use the juice, I used one ladle of the soup to dissolve flour and mix w/ sour cream. Although you can't have paprikash without spaetzel (egg dumpling)! Since there's no spaetzel recipe on this site, I'll post mine. Get a pot of salted water at a HIGH boil. Mix 1-1/2 c. flour, 1/2 c. milk, 3 eggs. Drop spoonfuls into the boiling water and cook for 20 minutes, uncovered. Add to the paprikash. Yum!
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156 users found this review helpful

Watergate Salad

Reviewed: Jul. 9, 2004
I add 1/2 c. to 1 cup chopped walnuts to this dish. This is wonderful for potluck occasions. It's important to chill 1 hour for the marshmellows to become soft.
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14 users found this review helpful

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