Michigan Mommy Recipe Reviews (Pg. 6) - Allrecipes.com (1585005)

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Peanut Butter and Banana French Toast

Reviewed: Jan. 21, 2005
Yummy! This recipe is such a great idea. I used wheat bread and also added a dash of cinnamon to the egg mixture. This is very rich so be warned -- if you really want to indulge yourself or your kids add a few chocolate chips inbetween the banana slices. I'm sure I'll make this again, but probably not for a while because it is so very rich. But it does add some nutritional value to plain old French toast with syrup.
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61 users found this review helpful

Buttermilk Pancakes I

Reviewed: Jan. 8, 2005
Wow! These pancakes were wonderful! My family is very picky with pancakes and I've tried sooo many recipes and this is the favorite. I had been discouraged to try buttermilk pancakes because of the popular buttermilk pancake recipe (I think it's II) on this site. They are horrible and very eggy tasting. These were perfect, light, fluffy, nice texture, height, etc. I did not use my blender, just whisked the ingredients together, also I only used 2 tbsps of sugar. I will keep this as my pancake recipe! My only alteration will be to add some vanilla next time. Thanks so much for this recipe!!
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Perfect Pumpkin Pie

Reviewed: Nov. 28, 2004
Let me first say that I am not a big pumpkin pie fan and I liked this recipe better than anyone else who tried it. ~~ We had 10 people over for Thanksgiving and I made 4 desserts; pumpkin pie, pecan pie, apricot cake, and cheesecake. Not one of our guests touched the pumpkin pie and went straight for the other desserts. My husband (who adores pumpkin pie) finally had some last night and he did not care for it. He said it was okay, the one I made last year was better (Libby's recipe) and that there wasn't much pumpkin flavor. My mother on the other hand said it tasted too bland, just like pumpkin from a can! I personally liked the texture of this one and may try to add more spices and maybe use canned pumpkin pie filling.
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4 users found this review helpful

Holiday Red Punch

Reviewed: Nov. 27, 2004
I made this punch for our Thanksgiving dinner. Those who tried it liked it, it was a little "tangy" but that was the best part. I did not add the food coloring and my color was still bright red. The only thing I didn't like about this punch was that the lemonade concentrates I used had some lemon pulp in them and that floated to the top of the punch bowl and almost looked like dust had gotten in there. I used Minute Maid Pink Lemonade and also MM Raspberry Lemonade, which were great except for the pulp. This is one of the tastiest punch recipes I've tried.
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47 users found this review helpful

Homestyle Turkey, the Michigander Way

Reviewed: Nov. 26, 2004
Being a vegetarian I had never made a turkey before, this year I hosted my first Thanksgiving and of course wanted a turkey for my meat-eating family so I made this one (my husband cleaned it and pulled out the giblit bag --too yucky for me). Everyone loved this turkey, it was so moist it was falling off the bone. My only complaint about it is that it is so moist it is hard to remove from the roasting pan/rack, so for looks it didn't really make it to the table, but it was sliced up for the buffet and everyone loved it. I made it in our 18 qt roaster oven and did not cover it with foil. A complete success (except for presentation) and I'll probably use this recipe should I make a turkey again.
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7 users found this review helpful

Bread Machine Rolls

Reviewed: Nov. 26, 2004
The dough was easy to work with and the finished rolls do look just like the picture. I thought they were one of the best roll recipes I had tried, but no one at Thanksgiving even mentioned them, and there were a lot left over. I did add 4 teaspoons of gluten to my dough and I loved the end texture. I will probably make these again when I am having a smaller dinner where the rolls stand out. Maybe my family is just not that interested in the rolls LOL.
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Harvest Rice Dish

Reviewed: Nov. 26, 2004
I was not impressed with the look of this dish -- but it was probably my fault. I have always had problems cooking brown rice (I've only done it a few times) and I can never seem to get the right texture with the rice not falling apart from being over cooked. ~~ After saying that, the taste was wonderful at our Thanksgiving dinner yesterday. I had requests to take the leftovers home. I used vegetable stock (canned) and doubled the recipe. Each can says "about 2 cups" and after my two cans boiled down and the rice was still crunchy I put another can in. I also omitted quite a few things because of picky relatives, so there were no onions or mushrooms in this rice dish. I also forgot to add the orange zest. ~~ This is definetly worth trying, I loved the taste of the final product with the almonds and cranberries and rice. I'll probably make this again once I figure out the right way to simmer the rice. I had it on "simmer" for about 50 minutes before adding the second can of broth, and I think that my "simmer" was not hot enough to cook the rice.
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Peanut Blossom Cookies from EAGLE BRAND®

Reviewed: Nov. 21, 2004
I love maing cookies and had never made Peanut Blossoms before. This recipe was wonderful! I did not get quite 60, I would say more around 40. My only tip is to really watch the baking time, you can't really tell when they are done because of the dough color -- so some of mine were a little too crispy on the bottom. I would probably go with 5 minutes next time.
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7 users found this review helpful

Barbara's Golden Pound Cake

Reviewed: Nov. 19, 2004
This was so yummy -- just what I was looking for. I usually never mess with recipes on the first try, especially 5 star ones, but I had some buttermilk I wanted to use up so I substituted milk for buttermilk and I used 1 1/2 cups. After putting it in the oven I became worried that I had wrecked the cake by using too much liquid, but I was wrong. It came out of the oven after about 85 minutes and it was wonderful! I love the subtle tangy kick from buttermilk and it seemed like just the right ammount. My only dislike about this was the bottom crust was a little crisp for me, but the cake itself was so good. I also omitted the glaze, it really doesn't need it. I may make this again and I would use butter and/or maple extract instead of the lemon just to change things up a bit.
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Sweet Dinner Rolls

Reviewed: Nov. 11, 2004
I was planning to make these for Thanksgiving and decided to try them tonight to make sure they were company quality -- in my opinion they were not -- but I am a pretty picky baker. I made these exactly as written and had no problems. The dough was wonderful to work with, and the recipe was simple, but these were not as wonderful as I'd expected. I guess I had high hopes for these because of the rave reviews and although they taste great with some butter and jam I will probably not use this recipe again (although I bet it'd make wonderful cinnamon rolls). My husband gave me this "sorry you took so long to make these, they really aren't that great..." look and my mother had about the same opinion. She did comment that they tasted like Bob Evans Restaurants' dinner rolls -- which I'd have to agree with, so if those are your favorite you'll love this recipe.
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2 users found this review helpful

Sweet Potato Casserole II

Reviewed: Nov. 5, 2004
I made this dish for Thanksgiving last year and was looking for it again for this year's menu and realized I hadn't rated it! Of course it was wonderful or we wouldn't be coming back to this recipe. I loved a lot of things about it -- you can add anything, coconut, pecans, or just keep it as is and it will be great. You could use a little less sugar, but we are used to the sweetness of this recipe with our traditional Thanksgiving dinner. My absolute favorite part of this recipe is no eggs! I hate the eggy taste in some casseroles and this one holds together just right with no eggs. Great for people with allergies too. Thanks for this recipe which will be making it's second Thanksgiving appearance with my family!
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60 users found this review helpful

Beth's Chocolate Chip Cookies

Reviewed: Oct. 28, 2004
I was so dissapointed with these cookies! They looked wonderful but were crunchy :( I prefer a soft cookie with a slightly chewy texture and these did not cut it. I've made a few other cookie recipes from this author and they were wonderful but these were probably the worst chocolate chip cookies I've ever made (and I bake a lot!) I guess it's just a preference thing.
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Apple Crisp II

Reviewed: Oct. 10, 2004
I followed the recipe exactly and wasn't overly pleased with the results. The taste was good, but the water was not nessicary, the apples were just floating in liquid under the crisp topping. The topping ammount/flavor was just right, and my only other complaint was that there was too much sugar in the apples. The whole cup of sugar was way overpowering, even though I used tart apples, I'd try 1/3 cup next time. I've had and made much better apple crisp. This recipe is about average. I would not use this recipe again.
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Banana Cake Cookies

Reviewed: Sep. 22, 2004
These were great! They tasted like banana nut muffin tops. I used a heaping tablespoonful of batter so that made them about the size of muffin tops. I brought them to work and everyone loved them. I made the frosting also but they really didn't need it, in my frosting I noticed I was out of vanilla so I used butter flavoring instead and it was just right. Thanks for this recipe!
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Pasta with Mushroom and Zucchini Sauce

Reviewed: Aug. 28, 2004
I made a few changes to this recipe but my results were delish! I only used 2 zucchinis. I sliced my mushrooms and zucchines into thin slices as opposed to food processoring them. I did not use an onion or garlic, just added 1/4 tsp of onion and garlic powder to my butter while it melted. I added 1/2 cup of freshly grater parm. cheese to the sauce during the last few minutes of cooking. I also added quite a bit of salt -- probably 1 teaspoon + all together, but it needed it and was not salty at all when finished. I used rigatoni pasta (I had it on hand) and it was soooo wonderful! It's one of my new favorite base recipes for a creamy sauce, you can really add any veggie you want, I think it would be wonderful with a few different types of mushrooms and no zucchini for a creamy mushroom pasta. Yummy!
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Polish Cabbage Noodles

Reviewed: Aug. 21, 2004
This was surprisingly tasty! I did not add the onion and did not use pepper, it was way simple but tasty none the less. There is another recipe like this that adds soy sauce so I put a little of that on mine and it added to the flavor. I used farfalle (bowties) pasta instead of egg noodles since we had it on hand. I am usually not a cabbage fan and would not go out and buy cabbage to make this, but if I ever end up with an extra cabbage head, I will probably make this again. Thanks for the recipe!
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Five Flavor Pound Cake I

Reviewed: Aug. 17, 2004
I thought this cake was pretty tasty but my husband and my mother didn't like it :( My mom said that there were too many flavors and my husband said he prefers a spicier pound cake (?) Oh-well. Give it a try it's a personal preference thing, it bakes up beautifully!
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2 users found this review helpful

Banana Pancakes I

Reviewed: Jun. 28, 2004
I would probably say 3.5 stars, I added a teaspoon of both vanilla and cinnamon, which enhanced the banana flavor. My complaint, like others, is that even though they are cooked, they taste mushy when you hit a banana lump. Not sure if I'd make them again but they made a nice breakfast. Maybe little kids would like this more than adults. Thanks for the recipe.
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Pizza Crust I

Reviewed: Jun. 27, 2004
This pizza crust was pretty good, although I'm still looking for a better recipe. I prebaked my crust a little bit and then added the toppings and baked it again, the crust around the edge got really hard, although it never browned up (to let you know it's done.) The whole crust stayed rather pale even on the bottom, when it was clearly done. The flavor was average, the texture was better than average except the for hard edges, and it was very easy to make in the bread machine. Thanks!
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Cinnamon Sour Cream Biscuits

Reviewed: Jun. 24, 2004
These were pretty good. I didn't have any raisins on hand, so I added chocolate chips to half of the dough. I prefered the chocolate chip portion, but my husband thought that was too sweet, and he liked the plain. You need to cut them very thick for them to rise, I made about 13 and the half with chocolate chips rose a lot more than the plain half - don't know why - I used the same bowl and everything just kneaded chocolate chips into the last half of the dough after I had cut the plain batch.
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