Doemama Recipe Reviews (Pg. 1) - Allrecipes.com (15447007)

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Slow Cooker Spinach Marinara Sauce

Reviewed: May 13, 2015
I've made this sauce more times than I can count: as is, with fresh spinach, fresh sliced mushrooms, added meat balls, ground chuck, sausage, and this time cut the seasoning to teaspoons rather than tablespoons, so added a 10 ounce can of hot Ro*Tel and a 14.5 ounce can of tomatoe sauce and a cup of red wine. Love the aroma this creates while cooking so I actually put the slow cooker on low and cook for 12-15 hours, overnight, because it is the best way to create the most flavorful sauce. Enjoy!
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Yummy Applesauce Bread

Reviewed: Apr. 4, 2015
Third time making this bread; also, made a loaf to give to my daughter in law, since she liked the slice she had of my first loaf; it's great warm with a cup of tea. Also, after cooling the loaf I like to wrap it in foil and refrigerate for an hour or longer, which makes it slice neatly. This loaf I added half teaspoon of lemon extract to my homemade applesauce and used 2&1/2 teaspoons of Penzeys Baking Spice for the cinnamon and nutmeg. I sprinkled fine shred organic coconut on the bottom of the prepared ceramic loaf pan, and sprinkled cinnamon sugar on the top before baking.
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Red Pepper and Corn Relish

Reviewed: Mar. 8, 2015
I saw a Corn Salsa at Trader Joes and a Cowboy Salsa at Costco, so wanted to make a homemade version; found this recipe and had all of the ingredients except for frozen corn, but had canned (15.5 ounce), so used two cans. We ate this with corn chips like a salsa, used on tacos, as a condiment on various sandwiches, and by the spoonful. I'm a big fan of turmeric flavor, real maple syrup, and roasted red peppers. Delicious!
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Oatmeal Peanut Butter Cookies

Reviewed: Nov. 2, 2014
If you use all real unsalted butter, add one teaspoon of vanilla, 1 extra cup of oats, and 1cup of raisins, these are amazingly delicious cookies. Doemama
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Photo by Doemama

Peanut Butter Sesame Seed Balls

Reviewed: Nov. 2, 2014
The ingredient list so attracted me to this recipe that I failed to notice that these cookies were no-bake. After retrieving everything, and I was very excited to use healthy stuff, I looked for the preheat temperature. Double checked, seeing no eggs in the ingredient list, proceeded. The dough was a perfect play dough consistency, and rolling them in the seeds went well since they were not messy sticky. I used a small cookie scoop and got 30 balls, calculating to 84.8 calories per. Needed more seeds; the large container of seeds I used were already toasted so saved a step. Great flavors to our taste since we love everything in them. This will be a fun cookie project for my granddaughters since they can safely make them from start to finish; want them to learn healthy cookie making. Hope the batter consistency is as good when I make these again with gluten free flour. Thank you for creating this recipe. Doemama
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Southern Sweet Potato Bread with Pecans

Reviewed: Jun. 11, 2014
Made with homemade, slightly sweetened slow cooker applesauce, which was made with red delicious apples and raisins, in place of oil, gave this bread the touch of sweetness it lacked when made the first time as originally written. Not using oil left room for a few extra calories so used half & half in place of milk. Also, using 2/3 cup brown and 1/3 cup white sugar in place of one cup of white sugar added richness of flavor. Using craisins in place of raisins contrasted wonderfully with the sweet flavor; sweet potatoes, pecans and brown sugar is a tried and true flavor principle. This is our family and friends's new favorite breakfast bread.
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Chef John's Black Lentil Soup

Reviewed: May 16, 2014
Chef John and his educational, inspirational videos, have given me so much pleasure to watch and reason to create delicious everything! I was given two pounds of crappie filets so while looking through stew, soup, and chowder recipes, I saw and watched his black lentil soup video. I wonder what Chef John would say about using this, his lentil soup recipe, as a base. Since he's not here to try my creation, I (as always) am relying on the opinion of my family. I love my version and so do they. I had small whole green lentils and they stood up to simmering for 45 minutes. Also, I did add half of a chopped jalapeño pepper and 1/2 cup chopped red bell pepper to the onion, carrot, and celery. Another ingredient that appealed to me from a Bermuda fish chowder, 3 tablespoons of tomato paste, I stirred into the chicken broth. The small crappie filets (after sprinkling them with Old Bay seasoning) were added during the final 10 minutes of simmering. What do you think Chef?
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Slow-Cooked Green Beans

Reviewed: May 10, 2014
Wanted to make green beans as I remember my Greek granny did; after watching Chef John's entertaining and educational video, and taking this wonderful chef's suggestion to use fresh tomatoes, I wasn't afraid to prepare this slow-cooked green bean recipe for the full two hours, but tried tasting beans at half hour intervals because I was skeptical. Granny didn't use bacon so I left that out this time. My family loves what jalapeño peppers do for flavor so I did slice a fresh one up and added it with the broth. I love Cremini mushrooms so I added 1/2 cup of fresh sliced, too. When two hours was up and there was the perfect amount of flavorful broth, I sprinkled 1/4 cup of crumbled feta on top. We had crusty multigrain bread so we sopped up the juices with that. I plan to prepare this dish with bacon and make cornbread, and leave out the mushrooms & feta for that one. (jalapeño will be delicious with Chef John's original version I feel), and will ALWAYS wait for the full two hours.
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Bread Pudding II

Reviewed: May 10, 2014
When my granddaughter spends the night, the next morning she always asks to make pancakes or waffles from allrecipes. Last weekend we made Megan's classic waffles. We had leftovers; usually I put them in the fridge to warm in the microwave the next day or two. This time I decided to try using them in this bread pudding recipe. Very delicious indeed!
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T's Peanut Butter Balls

Reviewed: Mar. 28, 2014
Have made these three times and will make again today since they serve a few special purposes in our house; son uses them for grab and go energy before a workout; treat for my friend who's gluten-dairy sensitive when everyone else gets brownies for dessert; actually hide my mom's one medication in a room temperature ball since she won't swallow her pill.
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Chef John's Empty Mayo Jar Dressing

Reviewed: Aug. 31, 2013
Immediately after watching Chef John prepare a dressing with a mayo jar I got mine out of the fridge. I did read the suggested ingredient list, but all I needed to hear was that I could use any dressing; I was able to increase the amount of the half jar of homemade dressing that we love that was in the fridge. Just poured it into the mayo jar, shook it, and poured it back as a creamy version. Frugality at its finest!
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Boyfriend Brownies

Reviewed: Jun. 18, 2013
Every review, all 52 at the time I looked at this recipe, warned that the mix would rise over the top of a 9x9 pan, so I used a 13x9. Seemed as though there was not enough batter to reach all corners. While baking it did rise evenly, not too high, and after 30 minutes at 325 it started to pull away from the sides, so I removed it from the oven and sprinkled chopped pecans mixed with the second portion of semi-sweet chips to allow them to melt and stick together as a topping since I didn't add them in to the batter. We like frosted brownies so rather than a chocolate and sugar overdose I tried a different approach. Also, some reviews mentioned using different chips for peanut butter flavor so I used 2/3 cup crunchy peanut instead of butter. I also added a teaspoon of instant coffee to the water. One last touch was a sprinkle of sea salt on top of the melting topping based on the salted brownies recipe we love.
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Slow Cooker Chicken Dressing

Reviewed: Jun. 4, 2013
Third time making this recipe; first time as written; second time added celery, baked the chicken in marinade before adding with it's own broth; third added celery, fresh sliced mushrooms, chef John's pineapple cornbread recipe, homemade bread machine bread, one can cream of broccoli soup and one can of chicken broth, which is half the liquids, poultry seasoning instead of sage since we're out of sage, and 4 raw chicken breasts layered between stuffing mix, cooked on high two hours then low for five hours. Thought of adding dried cranberries but will save that for next time. Nice to have the oven off in warm weather and slow cooker meals make the house smell amazing, which is probably my favorite reason for using one. --doemama
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Corn Muffins

Reviewed: Apr. 12, 2013
Just put these in the oven with one cup corn kernels added to the batter. Since everyone rated this recipe 5 stars, I know they'll be great...wow...delicious! Someone should tell Aunt Jemima to put this recipe on their yellow corn meal product since the one they promote crumbles and is dry.
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Norris' Sesame Pasta Salad

Reviewed: Apr. 11, 2013
My mom just made this dish, definitely a keeper. Spaghetti noodles are the way to go. Make sure to let the sauce sit for a least four hours and DONT skip the nuts if possible
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