SolarMom Recipe Reviews (Pg. 1) - Allrecipes.com (1545491)

cook's profile

SolarMom

Reviews

Menus

 
View All Reviews Learn more

Praline Sweet Potatoes

Reviewed: Dec. 25, 2013
WARNING! Don't make this for your holiday table unless you are willing to make it EVERY year for the the REST of your LIFE! I've made this for at least ten years, it is such an enormous hit that now every TG and Xmas I am under strict orders to make this. I will add that every year there are fewer pies and sweets brought to the table because everyone fills up on this.
Was this review helpful? [ YES ]
0 users found this review helpful

Zucchini Brownies

Reviewed: Dec. 25, 2013
Amazing! We love brownies in our house and for a while I was making brainy brownies which were great only because my husband and I didn't go near them! I was looking for ways to use up zucchini from the garden as I'm the only one that likes z. bread. Anyway, these brownies are amazing, moist and totally decadent. There is no taste or texture from the zucchini, I think it just moistens the brownie considerably. I've made it several times and I would say this is between a cake and a chewy brownie, not super dense but super moist. Not sure how some people get a dry brownie out of this. It doesn't seem possible!
Was this review helpful? [ YES ]
0 users found this review helpful

Italian Sausage Soup with Tortellini

Reviewed: Dec. 25, 2013
Yum! Yum! Yum! Great recipe. I am making more broth so that I can easily complete the soup for future dinners. I have a lot of extra red wine to use up and don't drink it! (Migraines unfortunately!) I had a soup night party and served this along with two others, it was a huge hit! A couple of things I will adjust next time, I won't cook the tortellini in the soup but will likely do it in water and beef broth so it still has the flavor it would have cooked in the soup. I will keep the two separate and put them together for each bowl. When the tortellini sits in the soup it starts to swell and soften, absorbing too much broth over time, it was also hard to divvy out the sausage with the big tortellini getting in the way. Not great for leftovers or when you have a soup pot on the stove for seconds (and thirds). I also added extra veg because that is what I always do and may add even more variety next time. I added green beans and a yellow squash but plan to add some chard and maybe some mushrooms). I used fresh tomatoes as the recipe calls for, tomato paste and water instead of canned sauce (better flavor) a big spoonful of sun-dried tomatoes from a jar I keep in the fridge and some additional herbs - bay leaf and rosemary. I didn't have wine so asked my sis to pick up a bottle on her way over. The soup was pretty bland without it and I was shocked at how much richer and more complex it was from this small addition. My suggestion, don't leave the wine out!
Was this review helpful? [ YES ]
1 user found this review helpful

Italian Almond Cookies II

Reviewed: Dec. 25, 2013
Just took a test batch of four cookies from the oven and have eaten two! They are yummy. However, I made my own almond paste - very simple to do and fresh, flavorful and frugal! Anyway, because the highly rated recipe called for egg whites as does this one, my dough is more like a batter, about the consistency of a cake batter. For my test batch I just dribbled some into the almonds and scooped the mess onto a greased parchment paper. They didn't stick however they are not a nice enough presentation to make it into my "Grown-up Christmas Cookie box". I am refrigerating the dough and will see if I can resurrect this one. The reason for three stars is because until you read about thirty of the reviewers you don't get all the tips and tricks to adjust the recipe and handling of the dough. One reviewer said to make almond paste with corn syrup instead of egg whites so you don't get a flat cookie! Well, who knew I should read back a decade to figure this out! There are a lot of other good tips in the reviews. So, I basically think someone should repost this recipe and incorporate the tips. Since homemade almond paste is so simple and a nice touch, the new recipe should be based on that as well. If I figure all this out maybe it will be me! If you are planning to make this recipe, do your self a big favor and spend about twenty minutes reading the reviews and taking some notes! By the way, I am not a novice baker so this critique is not pique!
Was this review helpful? [ YES ]
7 users found this review helpful

Chef John's Chicken and Mushrooms

Reviewed: Feb. 11, 2013
Wow! If you are in need of some cooking inspiration, try this recipe, its like a food mediation and the end result is fabulous. Is chef John making millions of dollars on food network? If not, he certainly should be. I was blown away by this recipe that is full of flavor despite its simplicity. This has become part of my regular repertoire and I haven't made any adjustments or experiments with it. Its simply delicious as is (though I use baby bells generally). I usually serve it with equally simple mashed potatoes (goes great with mushroom sauce) and saut├ęd spinach. My family thinks its interesting to eat four things for dinner. I tell everyone about this recipe even friends I know are great cooks.
Was this review helpful? [ YES ]
4 users found this review helpful

Blueberry Cream Muffins

Reviewed: Dec. 7, 2005
This is my favorite Blueberry muffin recipe. I found it years ago here on Allrecipes. The crumb is very tender, moist and delicate. It also rises beautifully, even at a mile high! The only thing I do is add some lemon juice and zest. I like the tang of lemon to bring out the sweetness of the blueberries and add some "complexity". I usually double the recipe so I'd say doubled I'd use juice and zest of one lemon or so. (Meyer lemon is great if you can get it). I may add a streusel topping next time to make it more appealing to my son who needs to see evidence of the sugar for himself.
Was this review helpful? [ YES ]
1 user found this review helpful

Wild Mushroom Stuffing

Reviewed: Nov. 21, 2004
This stuffing was so unforgettable last year that it was specifically requested again. I used this recipe to stuff the "world's greatest turkey" recipe from this site which uses champagne as the basting juice--talk about elegant. I also found a great sweet potato recipe "praline sweet potatoes" it bakes up light and fluffy like a souffle--that was also requested again this year and though I doubled it last year I may triple it this time because it was the first to go! All in all it was a very gourmet meal and everyone (20 people) were highly impressed!
Was this review helpful? [ YES ]
6 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Nov. 24, 2003
My husband and his family LOVE cheesecake and they all say this is the best they've ever had. I now make it for all special occasions, even thanksgiving! I do add juice and zest of 1 or 2 lemons, double the crust and add a sour cream top (16 oz sour cream, 1 T sugar, 1 t vanilla, beat, pour on top and bake last 10 minutes.
Was this review helpful? [ YES ]
1 user found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

No-Fuss Party Food
No-Fuss Party Food

Easy recipes for summer get-togethers.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States