KidletsMomma Recipe Reviews (Pg. 1) - Allrecipes.com (14630104)

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Anna's Amazing Easy Pleasy Meatballs over Buttered Noodles

Reviewed: Apr. 7, 2014
I made this into a slow cooker freezer meal and it turned out great. I noticed that the sauce seemed to separate but I believe that was only due to my freezing it and it didn't make any difference on taste - only appearance. I used Kirkland (Costco) brand meatballs and the flavor of them combined with the sauce and buttery noodles really was fantastic. I was skeptical since it was just meatballs, sauce, and noodles but it really is very yummy. I put my mixture in my slow cooker when it was still about 75% frozen. I cooked it on low the whole time and it was done before 4 hours so cooking this on high for that long would NOT be a good idea. If you're using pre-cooked meatballs really it's just about getting it to the safe temp (usually around 160-165F). Since this recipe isn't really cooking anything it's mostly just heating it and letting the flavors marinate together. Would definitely recommend it though!
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Slow Cooker Spicy Black-Eyed Peas

Reviewed: Jan. 1, 2013
I love this recipe! I just tone down the spice for the kids because otherwise it would be too spicy and I leave out the bell pepper because I'm not a fan of bell pepper. I use chicken broth instead of bouillon since I don't keep the cubes around, leave the salt out, like other reviewers say and serve it with cornbread! It's always better the next day too!
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Nacho Cheese Sauce

Reviewed: Jan. 26, 2013
I'm rating this recipe loved it but I did make quite a few changes to it - just adding spices, leaving out the salt, etc. Next time I'll be adding even more spice since it was still a little bland but I want even more of a kick to it! (I was going to add a little can of green chiles but was OUT! Next time I'll add them or maybe some diced jalapenos!) Definitely a great starter recipe for someone to play around with and do whatever you want with though!
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MMMMM... Brownies

Reviewed: May 5, 2013
I've never made brownies from scratch before but these are fantastic. The smell of them fresh out of the oven is heavenly. I don't know how I'm going to save any for later! Must exhibit self-control!! I'll definitely be adding these to my recipe box and making them again. They're more chocolatey than store brought brownies and richer in flavor. The texture is smooth and rich. The perfect brownie!
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Photo by KidletsMomma

Simple Scones

Reviewed: Jun. 8, 2013
Just finished making these scones and they turned out great! I would recommend not using frozen butter but just very cold butter. I did these in a food processor and my food processor couldn't handle the frozen butter but my blender could. I added cranberries, raisins, white chocolate chips and orange zest! Mine took about 19 minutes in the oven to cook - a little longer than the recipe stated. The mixture at first is quite sticky but if you use plenty of flour on the counter/surface and your hands then they turn out great. They were much easier to make than I expected! I will definitely be making more of these with more flavor combinations!
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Slow Cooker Split Pea Sausage Soup

Reviewed: Aug. 31, 2013
I always choose to use ham over sausage since I buy a whole half hog and have plenty of ham. I just take a ham slice and chop it into pieces and put it in. I also choose to, rather than use bouillon, to use broth instead. This time instead of chopping the carrots and celery I just used the food processor and grated them. Husband doesn't like big chunks of veggies so I figure shredded/chopped - doesn't really matter. I never add potatoes to mine but this time I did add half a medium size zucchini so I hope that turns out. I can't see why it won't. If anything it might make it thicker. I always start with adding 7 cups of water and then add more as needed (my broth is concentrated so I use water to dilute). I know I make quite a few changes but, overall, this recipe is great and you can tweak it however you like for your tastes. You even could easily make it vegan or vegetarian by using vegetable broth instead of chicken. I like serving mine with cornbread or garlic toast. It is a wonderful dinner and leftovers on a chilly fall or winter day!
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Easy Slow Cooker French Dip

Reviewed: May 11, 2013
I'm giving this four stars because I had to add seasoning to it to make it really taste good. Now, I did have to substitute the condensed french onion soup for a onion soup packet so that may have made a difference. I got some sourdough hoagies, buttered them and then put them in the oven with some provolone on them to get them all melty and gooey. They did turn out very yummy. I used a chuck roast which I don't think I would do again - I would probably use a leaner roast because my chuck roast had some fat on it that I wasn't able to trim off until it fell apart.
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Famous Butter Chicken

Reviewed: Jun. 24, 2013
I love this recipe but I'm rating it 4 stars because I make a lot of modifications to it. I add paprika, garlic powder, onion powder and pepper to the mix. I also decrease the cooking time substantially. I've found the recipe works fine if you take cold butter, cut it into small pieces and place it on top of the chicken so it melts while it cooks. Turns out great. Definitely one of my favorite chicken dishes to serve with some mashed potatoes, corn and/or salad!
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Garlic Green Beans

Reviewed: Jun. 1, 2013
I used fresh green beans instead of canned green beans and it unfortunately was way too oily for me. Next time I would definitely cut down on the olive oil and butter! It needed quite a bit of salt using the fresh beans and the fresh beans took longer to cook - which I anticipated - but that is something to take note of if you are using fresh beans. If you use fresh beans you may need to either steam/lightly boil them first to cook them a little or you could add a little water to the pan and cover and steam that way after sauteing them which is what I did and it worked. I think this dish would be great with a little pancetta or some fresh lemon/zest. I did leave off the parmesan cheese since it turned out so oily but if I cut down the oil then I think the cheese would be excellent - fresh grated only! The recipe definitely has potential but just didn't work out for me this time. I'll definitely give it another go though.
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Monterey Spaghetti

Reviewed: Apr. 30, 2014
I almost rated this 1 star. Well, it would have been 1-star if I hadn't added so much to make it edible. Cooked the recipe just as specified. At the end I did add some already cooked, chopped chicken breast but I don't think that changed the flavor. It was very bland and mostly just tasted like mushy pasta and overcooked spinach. I had to add salt, garlic powder, chopped onions, onion powder, and chicken bouillon to try and make it taste ok. At that point after adding all of that it was still mediocre and I needed it to taste good enough for kids to eat. Then, as a last ditch effort, I added a tiny bit of italian dressing I had in my fridge. That seemed to make it better. If I had it on hand I would've added some pesto but didn't currently have any. I also wound up cooking some sausage (ground) and adding it. I figured at this point it won't hurt it but I did feel kind of bad wasting sausage on this. It also doesn't need that much time cooking!!! Way, way less.
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