mamamel Recipe Reviews (Pg. 1) - Allrecipes.com (15152106)

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Sweet Grilled Shrimp Skewers

Reviewed: May 12, 2015
SO delicious!! If the idea of sweet shrimp doesn't appeal to you, then don't make it. I did cut back on the brown sugar and molasses by 1/4 cup each, and I found that the shrimp turned out with just the right sweetness for us. Some of the sugars cooked into a blackened goodness on the outside of the shrimp, and I loved that. My husband, who isn't a fan of sweet things like desserts, also really enjoyed this recipe. I served the shrimp with orange-cashew rice and grilled asparagus and tomatoes.
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Gorilla Bread

Reviewed: Apr. 5, 2015
Very good! *Very Rich* I followed the recipe almost exactly, but I did decrease the syrup amount b/c I only had 1 stick of butter. So I used only 1 stick of butter and 1 cup of brown sugar, but I still found that there was plenty of "gooeyness" throughout when the bread was finished. I cut each loaf of bread into 18 pieces (36 total). Ironically, when I got done cutting the cream cheese, I also had 36 pieces. So, all of my bread pieces had filling. I have a 9.75 inch bundt pan that I used. I made this the night before, and when it was assembled, I covered it in greased plastic wrap and put it in the fridge overnight. I expected it to rise some in the fridge, but I was pleasantly surprised that it had risen completely after 9 hours! I took it out and let it come to room temp while I preheated the oven, and it was done in probably 45 minutes. A nice way to enjoy Easter breakfast without any last minute hassle. We served it with the hard boiled eggs the kids had colored (after they had to find them all, of course). I just wish I had about 5 other people to share it with, because there is no way on earth we could come close to eating this all. I like to eat, but my insides would not have been happy if I had eaten more than I did :)
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Smothered Pheasant

Reviewed: Mar. 29, 2015
I made the recipe as described, except I did it in a family sized skillet and used 2 pints of 1/2 and 1/2. I also included the leg sections, which became very tender. My 2-year-old seriously ate 1.5 breasts himself. My 4.5-year-old, who initially was sent to her room for crying that she didn't want to eat the gross looking food, ended up completing the meal by eating a whole leg section. Both kids were belting out, "More pheasant, please!" faster than we could cut it off the bones. Very yummy. Thanks. We ate it with boiled potatoes, beets, and caprese salad.
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Fish Tacos

Reviewed: Mar. 1, 2015
I made the sauce exactly as written, and it was so delicious! I have never made fish tacos myself, but I sure have eaten some really great ones just over the border. These brought me back to my college days :) I served with chopped cabbage on a corn tortilla, but we also enjoyed them with slices of avacado.
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Clark's Quiche

Reviewed: Jan. 9, 2015
My family of 4 all enjoyed the quiche. I baked two and put one into the freezer afterwards for a weeknight meal. I don't own two pie pans (terrible, I know), so baked one of them in the Pampered Chef stone deep dish baker. It worked like a charm. The reason I give it 4 instead of 5 stars is because we weren't crazy about the sour cream/spinach combo on the bottom (I know, we are definitely the minority here). My kids will always eat spinach when I make it with eggs, but I always use fresh and mix it up with the eggs before baking. They both curled their noses and threw mini-fits at the high concentration of spinach in the bottom of their pie piece tonight. They still ate it, but they ate the other layers first :) It would work better for my family if I used fresh spinach and mixed all ingredients together instead of layering. Overall, it still was a great meal!
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Gram's Ham Loaf

Reviewed: Dec. 30, 2014
This was my first try at ham loaf. I used our farm-raised pork products to make it, and it was very good. The reason I gave only four stars is because the sauce was very runny, and I think the loaf itself could use some more seasoning. It had good flavor and my 4-year-old loved it. There are 2 things that I will do differently next time. First, I formed the loaf into a sourdough-type shape, and next time I will make it more of a bread-loaf shape to hold in some moisture. The edges just got a little dry. Second, I will not add as much water & vinegar to the sauce; maybe only half the amount. That way the sauce will not run off of my loaf and burn onto the parchment, which is what happened this time. I prefer more of a thick-gravy, one that would stick on the loaf and get nice and gooey. Overall, I will definitely make this again, but maybe add some additional herbs or fine-cut veggies to the loaf to suit our tastes. Thank you for the recipe!
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German Cut-Out Cookies

Reviewed: Dec. 24, 2014
I made these for 2 reasons. 1: My family is German, so the title intrigued me. 2: I have never made a roll-out cookie with brown sugar. These turned out really well. They were super easy to roll out without any chilling (I used a silicone mat lightly dusted with flour), and the dough withstood a lot of handling and re-rolling without getting tough (the kids were helping me...). I like the end result: a slightly chewy sugar cookie.
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Swedish Cream Wafers

Reviewed: Dec. 24, 2014
I recall eating these as a child, but I haven't eaten one in probably 20 years. Thanks to the internet, one can find just about anything. These taste just the way I remember--very delicate and different from a traditional roll-out sugar cookie. I look forward to bringing them to Christmas parties this season as I haven't seen any around in a long time in my area.
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My Country Style Steak

Reviewed: Jul. 26, 2014
I think cutting up the cube steaks did help them get more tender. I used my kitchen shears to cut them up. I ended up simmering them closer to 1.5 hours because we weren't quite ready to eat. Good flavor and very tender.
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GrannyLin's Barbeque Ribs Made Easy

Reviewed: Mar. 19, 2014
What a great new way to make ribs! In the past, I had boiled mine for 1 hour with seasonings and then baked in the oven. I MUCH prefer this method! I had mine in the crock-pot for a total of 9 hours on low, and they were not mushy at all. Here is what I did, maybe it helped: after the initial 4 hours, I took my turkey baster and sucked off all of the liquid from the crock (fat and water from the meat). It was a pretty good amount-probably an inch or two that the ribs were sitting in. Then I put on the bottle of BBQ sauce. At the end of the 8 hours, per another's suggestion, I did add a little more BBQ sauce on top and broiled them again for 5 minutes. This added a nice stickiness and crispiness to the ribs. They fell off the bone and were very tasty--reminded me of restaurant ribs. Great submission GrannyLin!
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Chicken Enchilada Casserole II

Reviewed: Mar. 7, 2014
My mom started making this recipe several years ago. It's been a trusty stand-by for the harvest workers, for new parents, and for "birthday" meals...we all love it! I pretty much make the recipe "as is", but I don't understand how it could be done in 20-30 minutes! It's a FULL 9X13 pan. I cover it and bake for 1.25 hours, and then I uncover for 15 minutes. Total bake time=1.5 hours. We serve it with lettuce, salsa, and more sour cream. It freezes well.
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Mouth-Watering Stuffed Mushrooms

Reviewed: Jan. 20, 2014
I made these for NYE, and everyone loved them. I added a can of crabmeat as others suggested. I also doubled the recipe and baked them in a buttered mini muffin pan as other reviewers did, and that worked really well. They were tasty; I liked the addition of cayenne. I had leftover filling because of the added crab and some extra mushrooms I had, so I ate that with tortilla chips.
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Baked Teriyaki Chicken

Reviewed: Jan. 20, 2014
I give this 4 stars only because it was a little too sweet for me. I think I will use a little less sugar next time. Most of the family really enjoyed it.
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Heavenly Halibut

Reviewed: Nov. 24, 2013
I made it as described, but I put it in a 400 degree oven for about 14 minutes because I was roasting carrots alongside it. It was good, and everyone eating it enjoyed it (except for my 3-year-old, who said, "I don't like these eggs" LOL). I gave it 4 stars because I found the flavor good, but not amazing.
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Chex® Muddy Buddies®

Reviewed: Nov. 11, 2013
Easy and good. I will do a 50/50 mix of semi-sweet and milk chocolate next time. I like it sweet!! I made a 1.5x batch, and I used a 1000 watt microwave. I only needed to microwave 15 seconds the second time before everything was smooth. I used a rubber scraper to stir the chocolate and chex together, carefully folding it in so as not to crush the cereal. Keep on stirring until the cereal is coated evenly with chocolate. Just like we did when I was a kid, we dumped the powdered sugar into a paper grocery bag and added the cereal to that. We then took the bag outside and shook, shook, shook it. A little powdered sugar leaks out of the seams of the bag, so that is why we do it outside. Perfect. Will go great with my son's 1st "puppy-themed" birthday party :)
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Roasted Butternut Squash Soup

Reviewed: Nov. 8, 2013
INCREDIBLE! A few years ago, I tried a roasted squash soup at a local restaurant. They wouldn't give me the recipe, and I've been wanting to try and make it on my own. This was the first recipe I've tried, and it was phenomenal. Way better than the restaurant's version! Overall, I left the ingredients pretty similar but changed the prep a little bit. I used a medium-sized butternut squash, which was about 9 cups, so I quadrupled the rest of the recipe. I sautéed the squash, and when it was brown, I dumped it in a roasting pan along with the onion, celery, and carrots. I drizzled a little olive oil over all and roasted for about 30 minutes at 400. I brought my stock to a boil, and I added about a tsp of cinnamon (didn't have cinnamon sticks), nutmeg (for fun), and cumin (didn't have roasted coriander). I then removed the celery, carrot, and onion from the roasting pan and added to stock. When veggies were soft, I strained them from the broth and blended in the blender. I blended the squash as well, and I had to add broth as needed to liquefy it better. When everything was blended well and stirred back together, I brought the soup to a low simmer and let it simmer for over an hour to thicken a little bit. In the end, I had about 15 cups of soup. I froze most of it and saved a small portion for my husband and I. I added the 1/2 and 1/2 to our portion and served for supper. Amazing.
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Apple Crumble Pie

Reviewed: Oct. 30, 2013
Delicious! I did add 1/4 cup of flour with the sugar mixture and tossed that with the apples versus putting on top of them, as others suggested. The result was a thicker juice versus runny. The crumble mix that goes on top of it all was delicious. I used Pillsbury refrigerated pie crust. I prebaked the crust for 7 minutes at 400 degrees, because I hate when the bottom crust is underbaked and soggy. I covered the edges with a foil crust protector. Once the crust was slightly prebaked, I added the apple/sugar mixture and topped with the crumble. I baked at 375 for 15 minutes to get the apples cooking, and then I turned it down to 350 for another hour. The lower temperature and longer cook time gave my apples enough time to soften without burning my crust. I kept the foil crust protector on during the entire cook time. The top crumble was just starting to brown, and I could see the apples starting to bubble up through the crumble in the center of the pie when the pie was done. At that point, I poked the apples with my knife to make sure they were soft, and they were. I used Haralson apples, which are great for baking. My family really enjoyed this!
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Cherry Bliss Brownies

Reviewed: Oct. 30, 2013
I made this recipe exactly as written. Don't be surprised if your "cream cheese batter" almost completely covers the brownie batter when you spoon it on top; just make sure to cut plenty with the knife to swirl the two together. Next time I will spread my cherries out a little better because I kind of had them clumped together, so some pieces didn't get as much cherry on them. I baked them close to an hour before they were done; the cream cheese was just starting to brown. I made them for the men working in the field, and my cousin exclaimed "these should be illegal. I could eat these every day". I loved them as well.
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Lemony Lentils with Kale

Reviewed: May 29, 2013
Very simple and good. I used dried thyme leaves and lemon juice, because that's all I had on hand. I love making lentils, so this was a good variation. This was my first time eating kale, and I liked it! It keeps its crunch; doesn't get slippery like spinach. Very mild flavor. My almost-3-year-old ate a whole bowl of this (I omitted the red pepper flakes because of her).
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Peanut Butter Chip Chocolate Cookies

Reviewed: Mar. 20, 2013
Followed the recipe exactly as written, except I did not grease my pan. I had no problems with sticking. I also cooled my cookies on cardboard; it helps to absorb some of the grease (I used to use newspaper, but I don't like newspaper ink soaking into food I'm going to feed my kids). Cookies did not spread a lot and have a chewier texture versus crispy. I baked mine for 10 minutes. I got 3 dozen cookies using the Pampered Chef medium scoop. Very simple, very good.
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