MAMALEIGH Recipe Reviews (Pg. 6) - Allrecipes.com (1548573)

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Easy, Eggless Strawberry Ice Cream

Reviewed: Jun. 26, 2009
No eggs! No stirring over a hot stove! This is the perfect recipe for a hot summer day. I pureed the strawberries, so I didn't need the food coloring. The ice cream was a nice shade of pink. I did cut the vanilla back to one teaspoon. I added just a pinch of salt to bring out the flavors. I may try a little strawberry extract as other reviewers mentioned. Then again, maybe I won't. The simple flavors of the strawberries and cream come together perfectly, just as they are.
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5 users found this review helpful

Cinnamon Ice Cream

Reviewed: Jun. 17, 2009
This was a really smooth and creamy ice cream. The cinnamon flavor was a little too strong for my family, but that is easily adjusted according to taste. This makes a very small amount, which is great if you're preparing it for one or two people. If you're making it for four or more, be sure to double the recipe so that everyone can come back for another bowl! I agree that this would be fabulous with warm apple pie, apple cobbler, or apple crisp. I'll omit the cinnamon and use this recipe as a base in the future.
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1 user found this review helpful

Easy Sugar Cookies

Reviewed: May 21, 2009
Simple and delicious. I made these for my daughter's third grade class. I followed the ingredients, but I did roll the dough in sugar before baking. I'll make them again with colored sugar for holidays. I used butter, but I may try margarine next time, as suggested by another reviewer. We used teaspoons to measure out the dough and ended up with exactly 6 dozen small cookies. I cooked them for 9 minutes on a cookie sheet lined with parchment paper. They didn't appear to be cooked all the way through because they hadn't begun to brown on the edges, but the cooled to a wonderful, chewy texture. I accidentally spilled an extra half-teaspoon of vanilla into the mix, but I'll do so on purpose next time.
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2 users found this review helpful
Photo by MAMALEIGH

Grocery Store Frosting

Reviewed: Apr. 27, 2009
Very good frosting! I was looking for something similar to Walmart's frosting. This was light, fluffy, and pretty darn good, but it wasn't exactly what I was looking for. I will make again, though, but I will use half as much vanilla and I'll be careful not to add the full 2 pounds of sugar. The texture was great. It's perfect for writing letters and piping borders. It held its shape without hardening. It's not stiff enough for roses and other intricate work.
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Photo by MAMALEIGH

Bacon Wrapped Brown Sugar Smokies Dipping Sauce

Reviewed: Mar. 27, 2009
I thought the bacon wrapped smokies needed a little something extra, and this complemented the flavors well. It was easy to throw together with ingredients that I had on hand. If I make the smokies again, I'll make the dipping sauce as well. If I'm short on time, I'll just dip them in bottled barbecue sauce.
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Brown Sugar Smokies

Reviewed: Mar. 27, 2009
These were pretty good, but not quite good enough for me to go to the trouble of wrapping all those little sausages in bacon again any time soon. I doubled the recipe and took them to a party. Most of them were eaten, but no one really commented on them. For that much work, I want something to WOW everyone. Next time, I'll dump a bottle of barbecue sauce on them and call it done.
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Dumplings

Reviewed: Mar. 23, 2009
I've made Bisquick dumplings for years. I was out of baking mix, s oI tried this "from scratch" version. These were almost as easy and were much fluffier. Even the kids noticed the difference. The cooking time was shorter, as well. This will be my new dumpling recipe.
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2 users found this review helpful

Blonde Brownies I

Reviewed: Jan. 30, 2009
This is my favorite bar cookie. If you enjoy chocolate chip cookies, but don't have the time to make them, then give this recipe a try. They are moist, chewy, and absoultely heavenly. I used egg substitute because that's all I had. I also mixed the chocolate chips into the batter and doubled the recipe to fit a 13x9 pan. I'll probably reduce the amount of butter next time. My family ate the entire pan in a day!
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6 users found this review helpful

Treasure Cookies

Reviewed: Jan. 30, 2009
I clipped this magazine from a recipe about ten years ago. These cookies are so simple to throw together, and the results are out of this world. They are super sweet and rich, but I wouldn't want them any other way. If you like Magic Cookie Bars, you'll love these chocolatey, chewy cookies.
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Slow Cooker Beef Vegetable Soup

Reviewed: Jan. 20, 2009
This was perfect for a chilly winter evening. I worried about using canned potatoes, but they were just fine and saved the hassle of peeling and dicing. I browned lean ground beef the night before. I added the rest of the ingredients to the slow cooker pot and refrigerated till morning. All I had to do was pop the pot in the slow cooker, turn it on low, and come home to a warm, comforting meal with my family. I drained the vegetables out of habit, so it needed more liquid. I added a can of beef broth and two 11.5 ounce cans of V8 juice. This soup is delicious served with piping hot Fabulous Homemade Bread. Even my 8 year-old daughter, who announced that she was not going to eat vegetable soup, gave it two thumbs up! I'll make this again and again.
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18 users found this review helpful

Fried Cabbage II

Reviewed: Jan. 7, 2009
This is a great, inexpensive dish that can be thrown together in flash. And, it tastes great! I used center cut bacon to cut down on the fat. My kids won't eat it, but I like to make it for my husband and me. Leftovers make a tasty lunch the next day.
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Bean with Bacon

Reviewed: Nov. 26, 2008
This hearty and comforting recipe is a hit in my book. I used great northern beans (that's what I had) and centercut bacon. I cooked the pre-soaked beans in a crockpot while I was at work all day. I didn't add any bacon grease. I threw in a couple tablespoons of brown sugar at the end. I served the beans with fresh cornbread. My meat-and-potatoes husband actually liked this, which is impressive. My kids all seemed to enjoy it as well. I was thrilled that my mother, who doesn't have much of an appetite due to her cancer treatment, was able to eat these beans. She even asked for more! Thanks for sharing this simple, affordable, and tasty meal!
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Chicken Enchilada Soup III

Reviewed: Nov. 26, 2008
This may be my new favorite soup! My husband and kids all made faces when I said we were having enchilada soup for dinner. However, there were smiles all around when this flavorful and filling soup was served. It couldn't be easier to make. I used the cheese that I had on hand (1 cup of fat free cheddar and a cup of 2% Velveeta). I didn't have quite enough chicken stock, so I added a cup of chicken bouillon to make up the difference. I served the hearty soup with baked corn tortillas. The leftover soup was even better the following day. I can't wait to make this one again!
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Snowman Sugar Cookies

Reviewed: Nov. 23, 2008
The kids and I made these a few years ago. They were cute and easy. Even my youngest (then 3), was able to help. Truthfully, they aren't the best tastingcookie out there, but they are a great family activity. The frosting and candy corn, combined with the sweet storebought dough, make an intensely sweet cookie. We may try these again this year, but I'll top them with royal icing instead. The royal icing will harden to make the cookies easier to stack and to hold the decorations more securely. If you're not crazy about the taste of red hots on cookies, try mini chocolate chips or mini M&M baking bits instead.
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Candy Corn Bark

Reviewed: Nov. 17, 2008
I made this for my 8-year-old daughter's classroom Halloween party. As other reviewers stated, it was super sweet. Given the ingredients, the sweetness should not be a huge surprise. My daughter asked that I omit the raisins. Peanuts would be a nice addition, but we left them out due to a classmate's peanut allergy. All in all, this was a quick and easy treat that is very appealing to kids. They looked great on platter and tasted good (but not out of this world).
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No Bake Cookies III

Reviewed: Aug. 20, 2008
These were really good - just like the "preacher cookies" my mother used to make. They're a quick way to satisfy a sweet tooth with just a few common ingredients.
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Photo by MAMALEIGH

Fruited Ice Cream

Reviewed: Aug. 20, 2008
After making this a second time, I had to add one more star to my previous rating. I used 4 cups of fresh, very ripe peaches from my father-in-law's trees. I mashed them pretty thoroughly to avoid the icy chunks of fruit I encountered the first time around. I followed the recipe pretty closely, but I did sub almost 2 cups of half and half for some of the whole milk, as I needed to use it before it expired. It was very good the first day, but did get pretty hard in the icebox overnight. This is pretty typical for homemade ice cream, and I kick myself every time I forget adding a little vodka (or peach schnapps, maybe?) to prevent it. I just removed the ice cream from the freezer a few minutes before serving. I'd like a little more peach flavor, so I'll add a little more fruit next time, and maybee a little extra sugar. I also used one tablespoon of vanilla and one teaspoon of almond flavoring. The hint of almond was nice, but I might try one and a half tablespoons of vanilla next time. In summary, this is a very easy recipe that yields pretty good ice cream. This would be a great choice for anyone new to making ice cream at home.
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10 users found this review helpful
Photo by MAMALEIGH

Grilled Yellow Squash

Reviewed: Aug. 5, 2008
This is a great way to prepare all of that squash from the garden. I placed the squash in a grill basket and also added zucchini and onion. I didn't have garlic cloves, so I brushed the veggies with olive oil and sprinkled them with a little salt and garlic powder. A little parmesan cheese is also nice. This grilling process gives the squash a nice flavor. This is much healthier than my traditional fried squash!
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Zucchini Brownies

Reviewed: Aug. 5, 2008
Look Mom, no eggs! That's right. You really don't need them for these tasty treats. The "brownies" were more like a moist and delicious snack cake, in my opinion. That may have been because I subbed applesauce for the oil. I also used Splenda in place of half of the sugar. It's true that there is a slight vegetable aftertaste if the brownies are eaten warm from the oven, but there isn't even a hint of zucchini flavor in the cooled and frosted bars. People won't know about the secret ingredient unless you tell them!
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