MUDDYMOM Recipe Reviews (Pg. 1) - Allrecipes.com (1450640)

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Waldorf Salad II

Reviewed: Jan. 25, 2009
This is a tasty, basic recipe for the classic Waldorf salad. I used orange juice in the dressing instead of lemon juice, but soaked the chopped apples in water with a tablespoon of lemon juice while chopping and several minutes before mixing with other ingredients. I added halved seedless grapes and 8 0z. of cubed sharp cheddar cheese, and also used the jumbo three-grape mix by Sunmaid mentioned in other reviews. I replaced the white sugar with Xylitol part for part and used light mayo (plain lowfat yogurt with an additional tblsp. of Xylitol works well, too) to make this salad a truly healthy treat. I used much less dressing than called for in this recipe. With these supersweet, juicy raisins and the grapes, there is no need for anything but a very thin coating.
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Mexican Cornbread I

Reviewed: May 2, 2008
This is really a great combination of ingredients. I used stone ground cornmeal and unbleached, sifted flour, and added 2 tsp. baking soda + 3/4 tsp. salt. I just could not used creamed corn because of the unhealthy level of sugar and starch, so used plain canned corn, fully drained. I should have increased the milk to compensate for this since the end result was a bit too dry. I replaced onion with onion juice, reduced the cheese by half cup (using a blend of four cheeses, generally called "Mexican" and purchased shredded), used an entire 4 oz. can of green chilies with the juice, and added two tsp. of Xylitol (natural alcohol sugar lower in calories, made from birch). It was eaten up in a jiffy, but I wish it had been a tad more moist. The defect was my own fault, though. This bread would go nicely with salsa. It was a perfect companion to a spicey Mexican chicken/bean soup, green salad and room temperature mango nectar. Thanks for a nice recipe!
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Mexican Chicken Soup

Reviewed: Apr. 23, 2008
I have made this soup several times. This is a great recipe, but I had to have a more hearty and nutritionally balanced meal in a soup. I added black, pinto and kidney beans (I use dry beans, soaked overnight, and simmer them with the chicken, tomatoes, spices and water for an hour, but canned will work fine, too -- just be sure to drain and rinse well, then put them in the soup last ten minutes) and frozen corn in the last 15 minutes of simmering. I also boil a whole chicken with onion, salt and celery the night before, strain out the chunks, refrigerate broth, skim off fat next day, and use instead of canned broth (but breasts and canned broth works okay, too, just not as flavorful – I cut cooking time by microwaving the breasts in the canned broth instead of baking in oven, then strain broth before adding to pot). I use a large can of diced tomatoes in tomato juice, the homemade taco seasoning that was given in another review, and a cup of mild picante sauce. I crush Multi-Grain Toastitos and add with a dollop of fat-free sour cream and the avocado when serving. Fruit salad on lettuce leaves rounds it all out. Simply divine. My changes make a lot more soup for larger families or gatherings, since you will have more broth if made with a whole chicken and/or add more water with the beans and corn. Add more spices proportionally, too. Keeps well for a week in frig. Hubby then takes it to work every day and begs for more!
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166 users found this review helpful

Erica's Delicious Slow Cooker Beef Roast

Reviewed: Oct. 23, 2007
I made this twice exactly by recipe. While it is very good, it had an odd taste that a few in the family did not like. I omitted the garlic and changed the soup to cream of celery (added fresh mushrooms with carrots, though), and it was a bit better, but still not perfect. I tried with the celery soup and no garlic, again, BUT added three tblsp. worceshire sauce (4 lb. roast) and THAT was the winning combo! Everytime I made the roast, I added over one lb. of baby carrots and two stalks of celery to bottom of crockpot. After 7 or 8 hours, I added bite-sized cut red potatoes (skin on) on top. Cooked 9 to 10 hours every time for perfect doneness of veggies and meat, as well as moist meat. Cooking on LOW is best. For those who don't like cream soups, replace with a can of beef broth, add the worceshire, and dredge the roast with flour before browning. This will give you a grand, flavorful result, too.
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Shrimply Delicious Shrimp Salad

Reviewed: Aug. 23, 2007
Very good basic shrimp salad. Make sure all ingredients are dry. I cut mayo to 1/2 cup, added a tblsp. of lemon juice, and used sweet vidalia onion. I seasoned with Old Bay Seafood seasoning for an extra zing. Chilled VERY well and served on bed of butter lettuce and baby spinach with crusty whole wheat rolls on the side (and corn on the cob from the garden!). Thanks for a nice recipe.
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291 users found this review helpful

Easy Apple Coleslaw

Reviewed: May 18, 2007
Just a note to my original review to say that I replaced the brown sugar in this recipe with coconut palm sugar, a more healthy choice, and one that requires much less in quantitiy for the same sweetness. Still a great, popular recipe around this house! A delicious blend of flavors and texture combine to make a nice addition to a summer barbecue. I added a bit more mayo and lemon juice when the slaw was too dry with original ingredients. I also added two tablespoons of sour cream. Vidalia or red onion will also work fine, as well as celery instead of red pepper. After several events, everyone who has tried this slaw gives compliments. Thank you.
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7 users found this review helpful

Fruit Salad with Orange Ginger Dressing

Reviewed: Jul. 22, 2005
I used the dressing on a totally melon salad (honeydew, canteloup, watermelon) and it was fabulous. Canned pineapple did not mix well with other summer fruits, however, in another sampling, although ripe fresh pineapple, blueberries, and peaches were quite good with the dressing flavors. The dressing is what I was searching for, so use your own fruit combinations to find what tastes best. (And I do NOT recommend marinating fruit with dressing in frig overnite...all fruit tastes and looks best freshly cut!......maybe serve the dressing on the side as a dipper?)
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Orange Ginger Tuna Salad

Reviewed: Jul. 20, 2005
A marvelous combination of flavors that make a luncheon or hot summer evening supper very special. I made this recipe three times. The ginger was a bit overpowering in the recipe as given here. I then used mandarin oranges and mixed in some of the juice to offset the ginger (but did not reduce the ginger). Third time, I added seedless white and red grape halves without any mandarin orange juice. Guests were impressed!
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12 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: May 10, 2005
A very nice combination of ingredients to complement a pretty tasteless fish. I used onion JUICE instead of salt since there was quite a bit of sodium in the other ingredients and the flavor was much more subtle. I also used WHITE pepper to tone down so many heavy flavors (lemon juice, paremsan), plus our family does not like black pepper too well. I found that there was a bit too much of the sauce, or perhaps my fish were too thin. I will try cutting the recipe by an eighth next time, or perhaps making more fish. This recipe was so very good that everyone could have eaten more! Thanks!
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Grilled Salmon I

Reviewed: Jan. 1, 2004
This is the best recipe for salmon marinade of all on this site. We do not like pepper much in our family, so I substituted 2 tblsp. lemon JUICE for it and put the juice in the marinade. I also added 1 tblsp. GINGER to the marinade. What a marvelous taste sensation. I also like the fact that there is a LOT of marinade...most recipes are too skimpy on it. We use a double-sided indoor grill that cooks evertyhing very quickly, so a very deep marinade is needed to retain the flavor. I marinade most of the day prior to dinnertime. Thanks for a great recipe!
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3 users found this review helpful

New Year's Day Black-Eyed Peas

Reviewed: Jan. 1, 2004
Nice idea to add tomatoes in the cooking pot, but way too much water was called for here and it became a soup instead of beans. There was no need to cook this 3 hours. Blackeyed peas straight from the bag cook nicely in 45 minutes, and all nutrition is lost if cooked too long. Sugar added to this recipe salvaged it from total loss. I'm going back to my traditional pot of blackeyed peas cooked to perfection in one hour barely covered with water, then mixed with brown rice and stewed tomatoes for complete nutrition (full amino acid chain) and REAL Southern cooking.
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Heavenly Potatoes and Ham

Reviewed: Jan. 1, 2004
Way too rich and unhealthy with so much fat and salt, but a delightful blend of flavors. I used fat-free soup and sour cream, only unsalted butter for the drizzle over bread crumbs (it does not need any butter at all - use extra soup mixed with skim milk for moisture). Five lbs. of potatoes didn't fit into the dish size given, but did nicely in a disposable roasting pan. Directions were oversimplified, so I creamed the soup, sour cream and WHITE pepper (needs NO additional salt, for sure), added a few tablespoons of skim milk to a half can extra cream of potato soup, then added the chunky ingredients. I poured all OVER the potatoes and stirred slightly. This was much easier. Boiled potatoes only 8 minutes to get a nice firm result. Too many leftovers, though, because you can't eat this but once every month.
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Italian Wedding Cookies III

Reviewed: Dec. 30, 2003
I took everyone's feedback here on the first try and used salted butter with no more salt added (surely the amount shown is a typo?). I also decided that with the almonds and the heavy dose of vanilla called for in this recipe that I would make either true "almond crescents," which is a popular cookie, or true wedding cookies. So, I used only 1 tsp. of vanilla and 3 tsp. almond extract. I could not grind the almonds finely enough, however,so the texture of the final result was a bit too rubbery and bumpy with almond bits easily noticeable and getting stuck in teeth (at least mine), but this was probably my own fault. I'm sure that finely ground almonds would have enhanced my results (can you buy finely ground almonds? I cannot imagine grinding these by hand or machine such that they would truly be fine enough...the almond is very moist). The flavor of these cookies was marvelous! Everyone liked them. Since I bake cookies almost exclusively as my Christmas gifts, I appreciated the larger quanitity produced from this recipe than most others I see. So,a hit for this year means a tradition next year. Think I'll try them with ONLY the vanilla and pecans next Christmas (in addition to the almond crescents again). Thanks for a nice recipe.
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167 users found this review helpful

Chocolate Mexican Wedding Cookies

Reviewed: Dec. 30, 2003
A REAL hit with all of my family and friends. This was my annual "new" Christmas cookie, and everyone raved, although I got a few frowns at the richness and obvious level of fat and calories. After four batches, it was a bit too much grating of chocolate (hint: you do not need to purchase expensive German baking chocolate, but a large,firm and thick Hershey's Special Dark bar works just as well and costs $1.00 at WalMart...try freezing it for an hour before grating...all chocolate gets mushy when you're grating down to the last teensy bit, unless you have a food processor that can be cleaned after doing chocolate). I used unsalted butter and added one-fourth tsp. salt. I didn't taste any noticeable difference with the cinnammon, but I kept putting it in there. I had to bake 22 minutes to get a bit more crunch to the outside, yet the inside was still nice. At 18 minutes the cookie was quite soft and crumbly. The chocolate powdered sugar coating was really the best part of the recipe. Thanks for a great new hit!
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