WeirdAuntMartha Recipe Reviews (Pg. 6) - Allrecipes.com (1609211)

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Italian Dressing Mix

Reviewed: Jul. 10, 2008
This went into a marinade mix for chicken. Since I cannot really rate it on taste (though the marinade came out good, I haven't tasted the dressing by itself), I am rating it on ease. When I realized I didn't have any Italian dressing for the recipe I wanted to use, I set about making it and found this recipe. It worked out well because I had all the ingredients on hand. It was quick, and pretty hard to goof up!
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Steak Tip Marinade

Reviewed: Jul. 10, 2008
I marinated chicken for about 20 hours (hectic work schedules, it was yesterday or nothing). The chicken was juicy and had a good flavor, but lacked some sort of zip. Since I'm not a fan of hot/spicy additions, I'll have to find some other way to add some flavor. But I believe I'll make this again.
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Creamy Rice Pudding

Reviewed: Jul. 8, 2008
Just like I remember as a child! I skipped the raisins on personal preference. I have made this with skim milk, 1% milk, and combinations including half and half - it always works! Also, be sure to incorporate your eggs by slowly adding a little of the hot rice/milk to the beaten eggs while stirring before adding the whole mixture into the hot pot. This will keep your eggs from cooking into little bits!
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3 users found this review helpful

Surprise Banana Cake

Reviewed: Jun. 26, 2008
This was good. I added 1 teaspoon of baking powder at another reviewer's suggestion and it turned out like a dense cake. I suspect I'd have liked it even denser (like banana bread), but I was in the mood for cake. That did the trick. I added a few fun things (almond extract, coconut extract, chocolate chips), but this recipe would stand on its own as is.
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Cream Cheese Basil Summer Squash

Reviewed: Jun. 13, 2008
Oops. I missed the basil. Oh well, I'm not a huge basil fan anyways. I used what I had in the house, just a small bit of zucchini squash. I too decided to sautee the squash along with one clove of pressed garlic. Once it was sauteed, I added a small amount of cream cheese along with a tiny handful of shredded parmesan cheese and I added fresh ground sea salt and fresh ground pepper. This was pretty darn good! I had no idea that zucchini and cream cheese went so well together!
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Banana Cake V

Reviewed: Apr. 10, 2008
We liked this recipe. I'm sure it would have been good as is, but I made some changes. I doubled the recipe and baked in a 13 x 9 pan, no time or temp adjustments needed. I used 4 mashed bananas and it worked fine. I also threw in a cup of chopped walnuts, and a handful of chocolate chips and a handful of toasted coconut. I am quite sure I will be making this recipe again soon!
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1 user found this review helpful

Emily's Famous Hash Browns

Reviewed: Mar. 1, 2008
We used the leftover bacon grease from our breakfast this morning. I don't think we had it hot enough though because the hash browns just soaked up oil instead of cooking at first. These were better than the ones I'd tried to make previously, which only involved cooking grated potatoes. I'll try them again, they have good potential.
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Pretzel Coated Fried Fish

Reviewed: Feb. 10, 2008
This was pretty good and it was easy to do. Next time I would add something to add some flavor, instead of just salt and pepper.
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7 users found this review helpful

Coconut Pecan Frosting I

Reviewed: Feb. 7, 2008
YUM! But really, how can you go wrong with coconut and pecans! As another reviewer stated, don't be put off by the odd macaroni and cheese-like odor while you're cooking this up. You'll smell the difference immediately when you add the coconut and pecans. Important to note - when cooking with eggs, unless you want scrambled egg bits in your frosting, I would highly recommend heating the butter and condensed milk in the saucepan first, then slowly incorporating a small amount of the hot butter/milk mixture(about 1/2 cup) into your egg yolks in a small bowl, whisking while you add. Once you do that, add your egg mixture into the saucepan. You should be able to avoid cooked egg bits with this method.
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70 users found this review helpful

Moist German Chocolate Cake

Reviewed: Feb. 7, 2008
This wasn't as moist as I expected, but it was a good cake. I increased the german chocolate to 6 ounces. I did not have round cake pans, so I baked in a 9 x 13 square pan and crossed my fingers. The cake was done perfectly at the recommended time! ** I need to update this two days later - after the cake came out of the oven, I frosted it 24 hours later. It was good then. I had some the next day (48 hours on the clock) and it was FANTASTIC. Do try to make this cake 2 days ahead if possible, it becomes more moist with time!
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31 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Feb. 7, 2008
This was great. I loved it. My guests loved it. I took other reviewers' tips and used Panko breadcrumbs in place of the flour to coat the chicken, after dipping in an egg wash. I also tied mine up with cotton string (you can cook with 100% cotton string!) This was a lot easier than I expected. I took a lot of pressure off of myself by pounding the breasts out thin and rolling them the night before. I'm glad I did, that took some practice! Definitely fold the cheese into the slice of ham first, make a little pocket. It kept it from running out of the chicken!
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Herb Roasted Pork

Reviewed: Jan. 14, 2008
I gave this 4 stars only because I didn't have sage on hand and substituted a few other things. I used fresh grated lemon pepper and savory in place of the sage. We love this, it comes out great, and the whole house smells fantastic.
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Irresistible Pecan Pie

Reviewed: Nov. 24, 2007
This was my first try at pecan pie, and it was very easy. I'm more confident to try it again. However, I won't be making this recipe. It came out crumbly instead of smooth. Not sure what I did wrong, but I'd be happy to take any advice.
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1 user found this review helpful

Alfredo Sauce

Reviewed: Jun. 27, 2007
I liked this sauce, it had a nice, mild flavor. My guests felt it lacked something, even though I minced and sauteed garlic and added it in. Perhaps I would add a touch of garlic salt or garlic powder the next time. Salt & pepper are definitely in order for this recipe. Remember that anytime you are incorporating egg into a hot liquid, you need to take care that it doesn't immediately cook the egg so that you end up with tiny egg bits. Take a small amount of the hot cheese/cream sauce (1/4 cup or so) and put it in a bowl. Slowly add the egg yolk, stirring constantly. Once you've mixed the egg with that small bit of hot cream sauce, you can add it all back into the pan. *** Update. Recently, I made this recipe and I used all parmesan cheese because that's what I had in the house. What I used was shredded parmesan, rather than the container of grated parmesan (you know it, we all have it in the house). What an amazing difference this made, the sauce was thick, rich, and amazing. I went right out and bought the ingredients to make it a few more times!
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472 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Jun. 26, 2007
This was relatively easy (other than my attempt at burning my house down). The cake came out smooth and creamy, and next time I'll not be lazy and I will take more steps to avoid cracking. Additionally, I will either modify this crust recipe or use another crust altogether. There were far too many graham crackers and not enough butter. I think I would take another reviewer's suggestion of eliminating 5 of the graham crackers in the future.
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Scandinavian Almond Bars

Reviewed: Jun. 5, 2007
These were so easy, and SO good. They were a hit at my brother's birthday party and disappeared pretty quickly. I used 3/4 cup of Trader Joe's Almond Meal in place of 3/4 cup the flour to give it more of an almond flavor. I also doubled the amount of almond extract in the cookies and in the icing. Mmmm almondy!
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19 users found this review helpful

Extreme Banana Nut Bread 'EBNB'

Reviewed: Jun. 5, 2007
Halved the recipe and used a muffin tin because banana bread loaves never work for me. I liked this. I might try to add more banana next time, or strained banana baby food to get more banana flavor.
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1 user found this review helpful

Garden Fresh Tomato Soup

Reviewed: May 30, 2007
I think I created a lot more work for myself just because I don't have a food mill. I blanched (peeled) and seeded the tomatoes before starting. I followed others' recommendations and sauteed garlic with onions before adding the tomatoes and homemade chicken broth (http://allrecipes.com/Recipe/Chicken-Broth-in-a-Slow-Cooker/Detail.aspx). After using my submersible blender, I tasted it. It seemed like it needed something, so I took more reviewers' suggestions and added oregano, thyme and garlic powder. A lot of work and not as spectacular as I had hoped, but still good. I probably won't make this again. Thanks anyways =)
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Yummy Honey Chicken Kabobs

Reviewed: May 23, 2007
This recipe didn't turn out well. I wasn't able to eat it.
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Photo by WeirdAuntMartha

Chicken Broth in a Slow Cooker

Reviewed: Apr. 8, 2007
I used a 4 pound chicken that had already been cooked in the oven for hours, and picked over for dinner. There was still a lot of meat left on the bones. I put it all in the crock pot, but shyed away from the basil as I'm not a fan and there were many comments on the weird flavor it gave. I ended up wishing I'd replaced it with something else, but I'm not sure what. I added approximately 10 cups of water. I strained the broth through a mesh strainer lined with paper towels (AFTER the picture, darn!) and ended up with 3 1/2 pints of broth. The crock pot method was excellent and so easy, I will use this method again.
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5 users found this review helpful

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