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

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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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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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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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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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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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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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Beefy Baked Ravioli

Reviewed: Dec. 14, 2012
I give the recipe 5 stars based on ease of preparation; it is obviously not a gourmet meal based on the ingredients, but it gets 5 stars for being a tasty, easy weeknight dish for my family. The overall taste of the dish is going to depend entirely on your ingredients. I wouldn't use generic pasta sauce for this. I used an entire bag of ravioli and a 26-oz jar of pasta sauce and baked in 9X13 pan. I also used garlic roasted tomatoes, but I think I'll stick to regular next time.
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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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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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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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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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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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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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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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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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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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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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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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