Tmom Recipe Reviews (Pg. 1) - Allrecipes.com (1540166)

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Chicken Fried Chicken

Reviewed: Apr. 26, 2005
This is better than the fried chicken from this site's Hall of Fame fried chicken recipe. The crust was thick; it stuck too the chicken and browned beautifully. I added extra spices like recommended by other reviewers: 1T seasoned salt (probably any salted spice would work that had paprika and spices), 1T of garlic powder and several variety of crackers (I didn't have any saltines). Taste the coating, if it is pungent then it probably won't fade. I used 2 eggs and probably 10 skinless boneless breasts. I pounded the breasts in a plastic ziplock bag with a little water so they cooked more quickly. I think one of the KEYS is to keep the oil hot like the recipe states, then turn it down. Every time I added new cold pieces of chicken I would turn the flame up to high, get the oil rolling then turn it down to 3. Also cook the chicken to a dark brown, not light golden brown. Fried chicken is not a quick and easy thing to do so I would recommend doubling this recipe because this chicken is great the next day cold. I always double the size of my recipes, so if you too want some good recipes that are for a large family look to my other reviews.
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1342 users found this review helpful

Garlic Mashed Potatoes Secret Recipe

Reviewed: Apr. 26, 2005
Quite gourmet with little effort. I didn't chance the comments about the garlic overtaking the dish so I made an adjustment there. Additionally, I cut the cheese down by 1 ounce (I didn't want cheese to dominate either) I used 3 sticks of butter because I didnt want to measure out, I used 1tsp of oregano because we don't like alot of this spice, Plus I roasted a head of garlic (cut off top of head drissle with olive oil, sprinkle with salt, wrap in foil and bake 375 for 35min). Mash the garlic before you mix with potatoes. I also didn't have red potatoes so just used white & peeled.
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14 users found this review helpful

Pork Chop and Potato Casserole

Reviewed: Jan. 26, 2004
I used other suggestions and increased the cheese and potatoes; I decreased the milk and added garlic and French-fried onions (see my other reviews for more doubled recipes.) I used 6 medium sized potatoes sliced in the food processor. After sautéing pork chops in olive oil, I sprinkled with a season salt. It doesn't matter if it’s a season salt or some sort of rub, just put a spice on it. Then I took it out of my pan and added the onions with 2 cloves of garlic, sprinkled with paprika and pepper and sautéed. I bet you could increase the onion a bit. I didn't because of the kids. Don't add salt. I did one time and it was too salty. At this point I added the soup and 1/2 of cup of milk only. Even with six medium sized potatoes, this was enough fluid. Mix this up, add the potatoes and pour over pork chops that are in my 13 x 9 rectangle stone; cover with foil the first 30 min. and then remove foil, top with 2 cups cheese and sprinkle with French-fried onions and bake 30 more minutes. I think the key to this recipe is thin chops, covering the dish. Also, instead of the spices you could probably just ad a can of golden mushroom soup.
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133 users found this review helpful

Easy Tuna Casserole

Reviewed: Jan. 26, 2004
I double most of my recipes (check my other reviews if you're a doubler). I also try them 3 times before I review them. I tripled the tuna, used 3 cups of UNCOOKED noodles, 2 cans of cream of whatever, and 2 cans of milk or a little more. I used approximately 2 cups of cheese and 2 or so cups of French-fried onions (to your taste) The spices really made the difference, because the first time I didn't use enough and it tasted bland. I used Old bay seasoning about one Tablespoon. Just add to taste and error on the side of more. Cayenne, garlic powder and paprika tasted pretty good one time.
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6 users found this review helpful

Spinach Muenster Quiche

Reviewed: Jan. 26, 2004
Low fat, low carbos'and lots of fiber, neat recipie (Around 8 slices is 142 calories a piece). I make all the recipes I review several times before I review them. My final master piece is this: I took 4 bags of organic fresh spinach (don't know the ounces, sorry. Just got the pre-packaged stuff.) Microwaved with some water for about 8 min. Then drained and sautéed to evaporate the water along with one clove of garlic. I like garlic but not for breakfast. Optional-I've added onion and mushrooms and sautéed them along with the spinach. Funny thing is the onion didn't make that much of a difference in taste so I've eliminated it. Then i add only 6 ounces of 1/3 fat cream cheese (I don't think it needs a whole stick) I also only use a 1/4 or less of Parmesan cheese. I don't like one flavor over powering a dish unless it is suppose to. I used 2 egg whites instead of whole eggs. Mix all the above. I lay 5 slices of Muenster or mozz on the bottom, pour in the spinach and don't top it with more cheese-- it doesn't need it. Bake as usual. I found it's sometimes salty so watch which Muenster cheese you add.
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83 users found this review helpful

Broccoli and Cauliflower Casserole

Reviewed: Dec. 3, 2003
This is awesome, simple and easy to make a little more healthy. I didn't tweek it much. Just added 2 cloves garlic, low sodium/fat soups, no salt cracker, cut the butter down to 1/4 cup. I also increased the rice to 1 cup and mixed the soups with the milk before I poured over the ingredients. This fits perfectly in the rectangle pampered chef stone. Someone mentioned that they wouldn't add the crackers next time because the next day they were soggy; however, my family liked the flavour of the cracker in the leftovers - tasted like a buttery stuffing. I also have a kitchen scale so i converted to help you out (cause I didnt know how much was 10 oz of broccoli or cauliflower) 10 oz broccloli florets is about 4cups, 10 oz. cauliflower florets is about 3 cups. This of course depends on how you chop, but at least it can give you an idea.
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539 users found this review helpful

Garlic Chicken

Reviewed: Oct. 29, 2003
I doubled this recipe (for other doubling ideas, check my other reviews). A 3 star means it was ok, but I won't make it again unless I do something different. I doubled the bread crumbs and it still wasn't enough. I would probably triple the bread crumbs. I used italian crumbs and 6-8 cloves of garlic. I flipped them half way through which made the coating less dry and I would next time pour any of the extra butter/garlic mixture in the baking pan.
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3 users found this review helpful

Burrito Pie

Reviewed: Oct. 29, 2003
A 4 star rating means that I will make it again, but it's not a "WOw" dish. I cut back on the beans and the peppers because my family doesn't love them. Other than that, you could tweek it any way your family likes. (I usually double all my recipies, but I didn't double this one; no need to unless you want to freeze one. for other doubling recipe ideas, check my other reviews
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2 users found this review helpful

Southern Living magazine's Breakfast Casserole

Reviewed: Oct. 29, 2003
I have made over 25 recipies from this site (check my other reviews)so comparatively speaking I can't give this a 5 star. None of my four kids would eat it. It was ok, but not unbelievable or even great. I didn't change the recipe and thought it was spicy as it was. I cut back the milk like the other reviews so it wasn't watery.
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4 users found this review helpful

Buttery Cooked Carrots

Reviewed: Oct. 22, 2003
My sweet potatoe lovers loved these, But the rest of us didn't. I cut the sauce in half, added a little whipping cream and a dash of cinnamon. I usually double all my recipies (not this one though), so if you double your recipies check my reviews for doubling tips.
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2 users found this review helpful

Carnation® Mashed Potatoes

Reviewed: Oct. 22, 2003
I thought these were very good, but so are potatoes with whipping cream instead of milk! Check my other reviews for recipies that are doubled-I have a big family
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14 users found this review helpful

Aussie Chicken

Reviewed: Oct. 22, 2003
This tastes like bacon and honey mustard. And I like mustard, but not when it dominates a dish. I made this 2x because of the reviews. The first time i made it exactly like the recipe and the second time I implemented suggestions from 5 reviews and both times it came out the same-it tasted like honey mustard and bacon. Two of the six of us gave it a rating of 4 1/2, but them when I asked them if I should save the left overs for tomorrow, and they both told me no. Not a good sign.
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4 users found this review helpful

Becky's Chicken Salad

Reviewed: Oct. 21, 2003
I only gave it a 4 because, to me, it doesn't offer much flavor. Of course it would make a difference if your chicken was marinated in something before used. This is a good basic recipe though. I made it 3 times and experimented with various ingredients. Each time it turned out good. I never put in the grapes, parsley or salt (I doubt it would have greatly affected the flavor-maybe the salt would help a little). I toasted the almonds perfectly (375 for 4-5 min. turning constantly) Probably cooking them in butter with a little salt would have really made them good or use cashews! The first time I cut the mayo in half and it worked fine. The second time I used low-fat plain yogurt (only 1/2 cup). It tasted pretty much the same. I think the idea of using cool whip instead of whipping cream or adding a little sweetener would be nice too. I heard low fat mayo breaks down so I never used it. I added a 1/8tsp of cayenne pepper and one time I added 1T of bottled ranch dressing. I think the dressing was on the way to increasing the flavor. I never used any onion even though i love them. I don't think it would work. And I do think if you like it with grapes, it would be just as good with apples and walnuts instead of grapes and almonds. Sorry for all the info, but my sister-in-law sue likes alot of detail.
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8 users found this review helpful

Amy's Garlic Egg Chicken

Reviewed: Oct. 19, 2003
DOUBLED-- I doubled this recipe (see my other reviews for other recipies doubled) Very moist. I marinated over nite in the tupperware marinater, but i would next time just marinate in a zip lock bag because the garlic would adhere to the chicken and not the tupperware indentations. I also increased the yolks to 4 and used italian spice instead of adding them separately. No salt and I didn't double the cheese because of kids...
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2 users found this review helpful

Barbequed Marinated Flank Steak

Reviewed: Oct. 14, 2003
This recipe is good as is and easy. It basically tastes like a terriaki marinade. I used fresh garlic though.
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6 users found this review helpful

Cheese and Broccoli Chicken Soup

Reviewed: Oct. 14, 2003
No need to double to double here; this recipe makes a large quantity. I only slightly deviated from this recipe because of ingredients around available around the house; It's good as it stands. I used some different cheeses that i wanted to use up and you really need to thin the rue (flour/ butter mixture) with some milk or whipping cream before putting into the soup. I used both milk and whipping cream and then didn't add it to the recipe later.
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3 users found this review helpful

Honey Bun Cake I

Reviewed: Oct. 14, 2003
this came out perfect, the only suggestion I heeded was to cut back on the brown sugar mixture. I went to 3/4 of a cup but forgot to cut the cinnamon back. It came out perfect. I bet this could be doubled easy and baked in a large lasagna pan. I used the icing from the recipe. It wasn't pretty, but it tasted right with the cake
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4 users found this review helpful

Cowboy Mashed Potatoes

Reviewed: Oct. 14, 2003
I double everything-check my other reviews if you have a big family too. wow, this is so simple and so tasty. I doubled this recipe. I didn't know if you are suppose to leave the skins on or not so I only peeled the yukon gold potatoes and not the reds. I also par-microwaved the frozen corn because I thought it might be too hard if I didn't. I don't think it made a difference-next time I won't. I thought the baby carrots were perfect and did not chop them and that worked too. The only deviation from the recipe was to add peas, a little milk and plain yogurt (didn't have sour creme). This was soo tasty.
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3 users found this review helpful

Cola Pot Roast II

Reviewed: Oct. 12, 2003
Wow, my family isn't big on roasts but this was the best roast recipe I've made from this site, plus the easiest. I think you could really adapted it to whatever is in your house. I used the whole gravy packet, 3#s of beef and the whole can of pop, plus some water at the end. I also didn't have the dry onion soup so I added some dry beef vegtable soup powder instead. I wanted to cut down the salt so went with low sodium cr. of mushroom soup. I also stuffed it with garlic and added 3 cloves of fresh pressed garlic and the veggies. Then I removed the grease and made gravy. Great recipe just the way it is or use whatever.
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9 users found this review helpful

Ultimate Twice Baked Potatoes

Reviewed: Oct. 5, 2003
great recipe, for some reason mine came out a little salty and gummy, but the flavor is good. I will try again and not use the salt. I also cut back on the onions--kids....
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3 users found this review helpful

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