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

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Yummy Lemon Salmon Burgers

Reviewed: Jan. 3, 2012
This was my first time making salmon burgers, and they were very easy to make. I will add more seasoning next time as canned salmon is quite blaa.
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Kris' Lentil Sausage Soup

Reviewed: Jan. 3, 2012
Excellent! I appreciate the tip on leaving the celery leaves on--I did that, and I think it does help add more flavor. I simmered mine for about 3 hours, and it didn't get mushy or anything. I am a huge salt fan, and I really didn't need to add much to my bowl because I really found it quite flavorful. I made no changes to the original recipe except for adding extra carrots and celery. I would even add more next time, but I love veggies. I studied abroad in Spain while in college, and my host mother made a dish very similar to this. She used Spanish chorizo instead of Kielbasa, but the dish was very similar. I've enjoyed cooking with lentils ever since.
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Leftover Chicken a la King

Reviewed: Jan. 5, 2012
Very easy & tasty. I did use fresh carrots, celery, and frozen corn as a substitute, which was very good. I like to use fresh if I have the time. I ended up adding more cornstarch as well...just mixed a little with a small amount of cold water & added to mixture. Would also work great as a chicken potpie filling.
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Chicken, Garlic, and Sundried Tomato Pasta

Reviewed: Jan. 17, 2012
I used whole wheat penne, which was good as well. The amount of sauce, however, should be doubled for a 16-ounce package. I reduced the butter to 1/4 cup, and it was still plenty. I would never use the full 1/2 cup. I also used probably 1.5 cups of sundried tomatoes (packed in oil). It was very good; my husband really enjoyed it. Very rich; I will not make it often as it is very fattening.
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Fiber One® Chocolate-Peanut Butter Haystacks

Reviewed: Jan. 27, 2012
These took me all of 5 minutes to make; super easy! 5 stars for that. (3.75 cups of cereal is equal to one of two bags inside a box of Fiber One). They are good, but you must be a fan of Fiber One to enjoy these, I think. I would probably prefer marshmallows & butter in mine, but as a healthier alternative, this is good. Without the butter & corn syrup, they are a little "dryer" than your typical "cornflake bar" type recipe, so I found a nice glass of milk went well with these.
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Hearty Split Pea Soup

Reviewed: Feb. 18, 2012
Yummmm!!! SO DELICIOUS and EASY!! I used chicken broth as suggested. For you parents who work all day, this was my crockpot version: layer ingredients, as directed, the night before serving; place crockpot in fridge overnight. The next morning, take crockpot out of fridge and add more broth if desired (I added 6 cups total, and the end consistency was slightly thicker than jarred baby food). Cook on low ALL day (I cooked my 9.5 hours total). After that long in a crockpot, the split peas were cooked down so much that the soup had a pureed consistency. I loved that. Honestly, I forgot to add the milk, and we still loved it. Refrigerate leftovers; the next day, the peas will have absorbed more of the liquid & the soup will be thicker, like creamy mashed potatoes. Even better yet!!!
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Chocolate Peanut Butter Bars II

Reviewed: Mar. 17, 2012
Awesome! I must admit, when I was mixing the "batter" I didn't think they would turn out. It seemed very runny without the usual graham cracker crumbs. I refrigerated the PB layer for 30 minutes, and it hardened nicely. I used 50/50 semisweet & milk chocolate chips with a dollop of PB for the topping. That's what I use for Special K bars & love it. I took the advice of others & lined my pan with wax paper to make removing bars easier (worked great!) and scored the chocolate while semi-soft and cut before it hardened completely. I had no problems with cracking. Flavor is excellent! Creamy & delicious! I will store these in the fridge as they get "melty" quickly at room temp. Perfect for my friend with Celiac disease.
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Easy Shrimp Vegetable Stir Fry

Reviewed: Apr. 3, 2012
I liked this a lot. I made some minor adjustments based on what I had, but it still turned out good. I followed the sauce recipe as written and added 1 tsp. of ginger. I used 2 packages of fresh cut up broccoli, carrots, and snow peas (stir fry blend) instead of the listed veggies. Also, I only had cooked shrimp, so I added those at the end just until they were hot. I normally am not this lazy but am in my 1st trimester of pregnancy and could probably fall asleep standing. ha! My husband & I enjoyed those cruncy chow mein noodles on top as well. My 21-month-old daughter gobbled up the shrimp and brown rice (veggies too crisp for her) with a side of peas. I'll make this again. I'd make it with chicken, too.
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Slow Cooker Chicken and Dumplings

Reviewed: Apr. 3, 2012
As others mentioned, I also used chicken broth instead of water. I also only had cream of mushroom soup on hand, and I think that worked very well with the addition of the chicken broth. Also, as suggested, I cooked the dumplings for a longer time period. I believe mine were in the crockpot on high for just over an hour. 2 packages of biscuit dough is too much; I will use 1 next time. I also added a can of mixed vegetables, which was nice.
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Slow Cooker Lentils and Sausage

Reviewed: Apr. 26, 2012
Excellent! When I was an exchange student in Spain, my host-mom made a similar dish all the time. I did add an onion, lots of extra carrots, 1 tsp of cumin, and pepper. I just used one package of the "ring sausage" you can find in the meat section of the grocery store. Super easy, super cheap, super good. My 22-month-old loved it.
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Easy Tomato and Eggplant Soup

Reviewed: Aug. 28, 2012
I didn't think the flavor was great, even after I added my own spices. I added roasted garlic, S&P, and basil, but it still needs more "pizzaz". Good, no doubt, but not great. It was fine for dipping grilled cheese into. Just to note: I also ended up adding more chicken broth than called for to thin it out, and the eggplants I used weighed about 1lb each.
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Cabbage Roll Casserole

Reviewed: Aug. 30, 2012
I took cyndib's advice and made the whole thing on the stovestop; worked like a charm!!! After browning the beef in my large stock pot, I added the rest of the ingredients except the cabbage. I brought it to a boil, reduced to a simmer, and put the cabbage on top of it all (didn't stir it). Put the lid on and let everything simmer for 15 minutes; cabbage was nicely steamed and rice got cooked. I halved the recipe since I only have a family of 3, and that was very easy to do. Overall I really liked the flavor, though I did add plenty of salt, pepper, garlic powder, and 1Tb of brown sugar (to cut the tomato acidity). Nothing beats a homemade cabbage roll, but this was a good way to cheat :)
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Creole Chicken II

Reviewed: Sep. 11, 2012
I made this recipe as posted. I think it's odd that it's called "Creole Chicken" because it truly is a chicken curry dish. It's not spicy at all, which I knew going into the recipe based on the ingredients. I suppose one could use a very spicy curry if they wanted extra heat. However, we loved the dish and served it over rice with peanuts sprinkled on top. The raisins are a must!! Curry + raisins=dynamite combo! I usually cook with coconut milk when I make curries, so it's nice to have a "lower fat" version to make. The brown sugar rub was interesting; I liked it.
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One - Two - Three - Mexican Macaroni Salad

Reviewed: Sep. 17, 2012
I thought it was too bland. I tried to buy a "good" brand of salsa too, but I still prefer more flavor in my pasta salads. I added beans and corn as others had suggested, but it still needed more. After eating it once, I added some taco seasoning, french dressing, and additional salsa, but the flavor was just still too bland for me. Everyone's taste buds are different!
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Thai-Style Peanut Sauce with Honey

Reviewed: Sep. 18, 2012
I made this recipe as posted, and it was delicious!! This is how I made my whole dish: First stir-fried 2lb of chicken breast (cut into pieces) in a large wok and set aside. In the meantime, add 14oz of dry rice noodles to a pot of boiling water and let soak 10 minutes. Then stir fry 4 large julienned carrots, 1 clove of minced garlic, and 12 oz. of steamed sugar snap peas (from the freezer section; steam bags) in the empty wok. When carrots are crisp-tender, dump in the softened noodles, cooked chicken, and a DOUBLE recipe of the peanut sauce. Heat through. Serve with sesame seeds sprinkled on top. Even my 2-year-old liked this, but that's not too shocking considering the sugar content :) This made a very large batch. I'd say it could comfortably serve 6.
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Apple Crisp II

Reviewed: Sep. 25, 2012
I used Honey Gold apples and cut the sugar down quite a bit (1/2 cup on apples, 1/2 cup in topping). I always cut sugar down in recipes, and I would cut it down even more next time because I prefer my apple crisp slightly tart. I did not use the water as recommended by others, and the apples cooked up perfectly. Otherwise, I followed the recipe and cooked for about 55 minutes. My crumble was just slightly browned on the top, and the apples were bubbling around the edges (that's how my mom taught me to tell if it's done).
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Chicken Wild Rice Soup I

Reviewed: Oct. 8, 2012
I was born and still live in MN, and this recipe is great. I recommend getting 100% naturally grown wild rice as it is soooo much better than the "mass produced" hard, black variety. A great site is www.christmaspoint.com. Runs about $7/pound. I made this recipe as listed except omitted the sherry and almonds just because I didn't have them. Super delicious, even my 2-year-old couldn't get enough. I've made tons of different wild rice soup recipes over the years, and in my experience you can't skimp on the butter and 1/2 and 1/2 or you may be disappointed. Go for the full fat! I add a lot of extra vegetables, rice, and chicken to make it extra thick and hearty. You may need to add extra salt, to taste. I used Tastefully Simple's "Flavors of India" curry seasoning salt in leu of the salt and curry, and that was awesome. I don't know if they sell it anymore, but it's fantastic in wild rice soup.
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Kabsa

Reviewed: Dec. 8, 2012
My mom's best friend lives in Saudi Arabia, and her husband used to cook this for us when I was younger. While this particular recipe smelled and tasted different than the Kabsa I have had (I know there are many variations to Kabsa, much like the Spanish Paella), it was still good. I do think that the broth used to cook the rice needs more chicken flavor, even after boiling the chicken in it, so next time I would add some boullion. I used 2-3 times more chicken than this recipe called for, and it still seemed like a lot of rice in comparison to the chicken. P.S. My 2.5-year-old daughter ate this dish without hesitation! I think the raisins won her over :)
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Glossy Royal Icing

Reviewed: Dec. 11, 2012
I love that this recipe does not contain egg whites, so I feel better serving it to young kids. I used it to decorate my gingerbread men; I simply scooped the icing into a decorating bag with a plain tip. You can easily change the consistency by adding a little more warm water (thinner) or a little more powdered sugar (thicker). A little goes a long ways! Quick and easy.
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Gingerbread Men Cookies

Reviewed: Dec. 11, 2012
This was my first attempt ever at gingerbread. I refrigerated it for 1.5 days because I got busy, and the dough kept well wrapped in plastic wrap. YUMMY flavor--my 2.5-year-old and I both love them! I didn't have enough molasses on hand, so I used probably about 2 Tbsp of corn syrup to make up for what I was missing. It didn't seem to cause a problem. For the other gingerbread virgins out there, here is my advice: first of all, when you take the dough out of the fridge, it will seem rock hard. Don't panic, it softens as you roll it. Only roll out 1/2 at a time as it gets very soft, very fast. Second of all, don't forget to MOVE the cookies to a wire rack after 1-2 minutes as listed. I got busy with my toddler and forgot, and my first batch stuck pretty good to my cookie sheets. I had to be careful to not crack them to pieces when removing them. With the next batches, I removed them after 1 minute with no problems at all. Happy baking!
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