Momof3 Recipe Reviews (Pg. 1) - Allrecipes.com (15445861)

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Spinach Stuffed Chicken Breast

Reviewed: Nov. 19, 2014
These were delicious! I did have to pound these breasts FLAT. Instead of putting the bacon on the outside, I cooked the bacon and crumbled it into the mixture for the center. I tried cooking them both ways - in the oven and in the skillet. The skillet breasts, cooked in butter, came out much more flavorful. I would make this one again and again!
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Chocolate Chip Cookies V

Reviewed: Oct. 15, 2014
I was looking for a cookie recipe that would make perfectly flat round cookies for ice cream sandwiches. This turned out to be it! My only criticism is that they are too thin for our liking. The second time I made them, I exchanged 1/4 cup of butter for 1/4 cup of shortening and added an additional 1/2 cup of flour. I made larger than normal ball and flattened them, cooking them for 11 minutes. They came out perfectly! And they tasted just as decadent as they looked! We made ice cream sandwiches for the entire football team. They were a hit! Thank you!
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Apple Goat Cheese Bruschetta

Reviewed: Oct. 8, 2014
Simple, fresh and delicious! We used the grill, grilling both sides (took just two minutes per side) for beautiful grill marks. Then placed bread on pan and added tomato mixture. Followed the rest of recipe except to omit the garlic (I can't eat it raw). Very yummy. The tomato mixture is also great on top of chicken parmesan. It was beautiful and elevated the dinner to restaurant quality.
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Chef John's Salt Roasted Chicken

Reviewed: Oct. 8, 2014
Sorry, Chef John. I love all your other recipes I've tried, but not this one. We couldn't eat the meat closest to the skin because it was so salty. It was juicy. It worked well in a soup recipe. Just couldn't eat it as made.
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Halibut Supreme

Reviewed: Sep. 16, 2014
This was an unusual sauce for fish, but it works! Everyone from my 8 year old to my husband loved it. It was rich. I did not add the flour. The sauce was thick enough without it and I actually would have liked the sauce to be a little more "saucy". Next time I'll add milk to it so we will have sauce that runs into our rice.
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Absolutely Amazing Ahi

Reviewed: Jul. 21, 2014
I've made this twice and will make it again. The only reason I gave it 4 stars instead of 5 is because there is way too much soy sauce in this recipe. I cut the soy sauce in half and we liked it much better. I also added a mango for color. (The picture shows some orange color as well). Very tasty. I had to lightly pan sear my tuna because it wasn't sushi grade. I served with cold white rice as a meal and even my kids loved it! Thank you for the amazing recipe!
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Flourless Chocolate Brownies

Reviewed: Jun. 7, 2014
I have made these brownies several times and love them! No one in my family is gluten free, but we still devour these brownies as quickly as I make them. I would definitely recommend changing almond flour to almond butter. It makes a huge difference in the texture. I also subbed the rice flour for gluten free baking flour and found that also helped with texture. I have also tried one cook's suggestion to only use 2 TBSP butter and 1/4 cup canola oil. That was an amazing brownie, especially when I melted chocolate chips all over the top. I have found the bittersweet chocolate chips a little overwhelming, so I use half bittersweet and half semi-sweet. Thanks for sharing this incredible recipe!
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Mom's Oatmeal Blueberry Pancakes

Reviewed: May 25, 2014
Gave this recipe 3 stars as is. I do think oatmeal has a great flavor and this recipe could be great if tweaked. Mix oatmeal and milk and heat in microwave for one minute. Then add the rest of the ingredients, including an additional 1/4 to 1/2 cup flour, whole wheat flour or flax meal. If you don't have buttermilk, add 1 TBSP lemon juice to milk and let sit for 5 minutes before adding to oatmeal. Enjoy finding your own yummy pancakes!
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Roast Sticky Chicken-Rotisserie Style

Reviewed: May 19, 2014
True rotisserie chicken taste! I chose to use pieces, as another cook suggested. I marinated them overnight and cooked them covered with foil for 1 hour at 300, then uncovered for 30 minutes. They were a feast for the nose and eyes! I attempted to make gravy and for the first time ever I was successful! It was so incredibly easy and I didn't have to season it or anything. We served it with mashed potatoes and asparagus. Really, really good. I have to agree with another comment that I think its the cooking method, not the seasonings that make all the difference. My husband has already asked me to make it again! Thanks for the amazing recipe!
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(Gluten Free) Magic Cookie Bars

Reviewed: May 13, 2014
Wow! Amazing! Dessert can be delicious without the gluten! I subbed 1/2 the peanut butter with almond butter for the cookie and cooked it 13 minutes instead of 8. I also used 1/2 brown sugar and 1/2 white sugar. Because several others had mentioned it was sticky, I spread butter in the bottom of my stoneware jelly pan and no problems. This was my first try at gluten free and it was a success! I made these for a friend who is gluten free, but my son ended up eating half of them! Thank you, Jewel! I will make these again!
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Janet's Rich Banana Bread

Reviewed: May 13, 2014
Tastes like a banana bread - nothing spectacular. Very simple recipe. I prefer mashing bananas. Could stand for more bananas and some spices as others have suggested. Very moist
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Pumpkin Muffins with Streusel Topping

Reviewed: Apr. 30, 2014
Fantastic! These muffins are light but full of flavor. I have made these muffins three times, each time varying the amounts of white vs. brown sugar, flour vs. oats and oil vs. applesauce. Each time they have come out incredibly delicious! My favorite was using only 1 cup brown sugar, 1 cup oats and cutting down flour by 1/2 cup, using 1/2 cup oil and 2/3 cup applesauce. I did not have pie spice so I made my own (see Allrecipes Pumpkin Pie spice). We love these muffins and will continue to make them again and again! Thank you for such an incredible recipe!
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Morning Glory Muffins I

Reviewed: Apr. 30, 2014
Hearty, healthy and delicious! These muffins are great for breakfast, but even better for a quick afternoon snack. I did make them healthier than the original recipe using some suggestions from other cooks. I replaced half of the flour with Whole wheat, substituted 1/2 cup brown sugar and 1/2 cup honey for white sugar and substituted plain yogurt for the oil. I agree that the muffins were very sticky when they were warm but didn't stick to the paper at all after completely cooled. I will make these again, probably subbing more white flour with oats or flax meal. Thank you for these fantastic muffins!
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Florida Strawberry Muffins

Reviewed: Apr. 22, 2014
These would be better with more juice, but the recipe never says how much you need, so you guess every time. I ended up with about 1/4 cup juice from 2 cups of strawberries. The muffins were dense and heavy. The taste was good, but the texture leaves much to be desired. If I try this recipe again, I'll go my own way with it.
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Whole Grain Spelt and Flax Seed Pancakes - Got Berries?

Reviewed: Feb. 5, 2014
The batter definitely needs to rest for at least 5 minutes or you will have flat, thin pancakes. I ate the first pancake and the flavor was like flour. I added a little vanilla and cinnamon and the flavor was palatable. We smothered them in homemade strawberry syrup (thank you Chef John!). I was disappointed because I am trying spelt flour out on my family and was looking for some good recipes. This was not one of them. I'll try a different recipe next time.
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Cottage Meatloaf

Reviewed: Jan. 24, 2014
Everyone loved this meatloaf. Following others' suggestions, I did eliminate the tomato juice and add a little more ketchup and 3 tablespoons Worcestershire sauce. I also subbed Italian Breadcrumbs for plain breadcrumbs and we left out the red pepper just because we don't like that flavor. The meatloaf was a little mushy at first, but the longer it cooler, the firmer it became. I really liked the tang the mustard gave the meatloaf and my kids loved the sauce on top. Will make this again.
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White Texas Sheet Cake

Reviewed: Dec. 24, 2013
First, this cake is yellow, not white. This cake was also flat, gummy, and not edible. I followed this cake recipe exactly as written. The batter was very running, but after reading the reviews, I wasn't concerned. I put it in a 15 X 10 as specified. After 20 minutes of baking, the cake tested done and the edges were browned. After cooling for 20 minutes I cut into it and it was as many reviewers have said - the cake was wet, gummy and flat. Very disappointed. I have used many cake recipes from the All Recipes sight and never had a problem with a 5 rated recipe before. I will not be making this one again.
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Homemade Fresh Pumpkin Pie

Reviewed: Nov. 22, 2013
Love this yummy, easy recipe! I followed some reviewers' advice and added 3/4 cup more pumpkin and extra spices (a little Allspice, doubled the cinnamon). The result was two very full, very yummy pumpkin pies. Thank you all!
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Tomato Sauce

Reviewed: Nov. 7, 2013
Yummmm! I don't think I can go back to jar sauce after making this delicious tomato sauce. I made it twice in one week. I did cut down on the amount of tomatoes by half(because that was all I had) and cut down on the pepper as others recommended. I also left out the chili powder just because we don't like it. I added a tsp of dried basil. The tomatoes were very acidic so I added a little extra sugar and 1 tsp baking soda and cooked for 2 hours instead of 1. The sauce was thick and oh-so-yummy! Will be making this again and again!
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Mango Walnut Salad

Reviewed: Sep. 11, 2013
This salad is a beautiful combination I would not have put together myself. I'm so glad I tried it! (Have to admit, I left out the carrot - the color just didn't seem right in this beautiful salad). We don't like our salads dry so mixed up a few tablespoons of balsamic vinegar with a few teaspoons of brown sugar, dash of salt and pepper, to taste. Wonderful tangy sweet salad. Edit - we tried spinach and mixed greens and liked it even better! I would highly recommend using those instead of red leaf lettuce.
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