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

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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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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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48 users found this review helpful
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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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38 users found this review helpful
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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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Chocolate Cornstarch Pudding

Reviewed: Jan. 22, 2013
I made the recipe as written, but I did decrease the sugar to probably 1/3 cup. It was very good! The first night, when I served it still warm, it had a runny but thick texture. After overnight refrigeration, it held its shape. Both ways were very good. When I made it, I used skim milk. It would probably be even better with a higher-fat milk.
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Tater Crisp Chicken

Reviewed: Jan. 6, 2013
This recipe was good, but I did add seasonings as others suggested. However, it didn't turn out as crispy as I would like. Just a few notes: I took all of the skin off of of my legs before dipping in butter. I made 15 legs, and 1 stick of butter was still more than enough. I brushed the butter on with a basting brush to make sure all surfaces were covered. I added garlic salt and pepper to my potato flakes. The chicken baked up golden brown and was a little bit crispy, not soggy at all, but I think the broiler would really crisp it up nice. Also, I lined my pan with tin foil, and this helped immensely with clean up.
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