suprmom Recipe Reviews (Pg. 1) - Allrecipes.com (16222571)

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Baja Salad

Reviewed: Oct. 7, 2014
It was pretty good. My husband doesn’t like dressing, or avocado, or fun... haha... I am up for anything, he’s a more critical eater. Kids liked it enough to not argue about eating it, they didn’t LOVE it, but liked it enough with taco seasoned chicken and some ranch dressing or sour cream on the side. I liked it with sour cream and the dressing it calls for.
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To Die For Blueberry Muffins

Reviewed: Dec. 19, 2013
Yummy! I used brown sugar for crumb topping instead of white, it was SO good!! I also added some frozen blueberries and over measured just because I like ALOT if blueberries. They were very good. I don't know how they would turn out if I used butter though. I am really not a fan of veg. oil. They're still good enough to save the recipe and make many more times!
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Bean Soup With Kale

Reviewed: Dec. 8, 2013
delicious!!! I AM IN LOVE! I am new to kale. Starting to eat less calories, less meat based foods through the week, we are a meat, starch, and veggie family but with each meal, with the exception of breakfast (sometimes!!), and this is one of my new found favorites. It is FILLING, and sticks with us, doesn't fill us up and wear off in an hour after eating. Of course we have some bread with it, but hey, it's still delicious and healthy too! I used chicken bouillon since I had no veg. or chic. stock, added more kale, an extra clove of garlic and used scallions and yellow onion. I used a few extra cups of stock (mix), and a 28 oz can of diced tomatoes with juice left in it, and drained 2 cans of cannellini beans and 1 can of chick peas (peeled, i can't stand the skins on them!), added a teaspoon more of the italian seasoning and it was SOOO yummy. It would be amazing by the original directions, but I just went with it and then some. I LOVE all recipes.com, it is the best place to get great recipes.
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Classic Hash Browns

Reviewed: Oct. 18, 2013
Great recipe, worth watching video!! PATIENCE and that goes especially for those who make MORE than the recipe originally is intended for. We have a family of 6 and I made it with 7 yellow potatoes since that was all I had and they are a bit smaller than russets, so I just went with that. It was time consuming for me due to that, but if it were just my hubby and I , then it would have been a lot faster. Clarifying the butter is a great idea, I will continue to use that method, and add enough salt, potatoes do require more salt at times than expected, I did add enough, and the spicy addition of the cayenne is good. Maybe a little garlic or onion powder would be a nice addition, but not fresh, or it may add too much liquid to the recipe(??), not sure though. It is delicious just the way it is! REALLY Let it stick to the pan though, and I mean it when I say that, really do it. I had my electric burner on 5 (med heat) and it was just right for me, left it for a few minutes while stirring the potatoes on top of the crusting potatoes as they softened up and it was just right, if it is cooking too fast, just turn it down a notch, I also used a stainless pan, would have preferred a cast iron or stick free, but it came out clean in the end, and NOT BURNED as I had worried. My hubby kept saying I was going to burn them, he even grabbed the spatula and said he was going to "hack at them" and I scolded him (ha ha!), took it away, kicked him out of the kitchen and they were phenomenal!
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Best Chocolate Chip Cookies

Reviewed: Sep. 19, 2013
Best cookies I've made in ages! Dissolved the B.S. w/ the salt best as I could then scraped it w/ a silicone spatula into the mix to be sure to get all the goods into the cookie dough. I scooped them with a large melon baller spritzed with cooking spray lightly on each side for easy release onto PARCHMENT PAPER (a must in EVERY KITCHEN!!!), then baked the uniformly sized yummy morsels for about 11 minutes, they were pale, but "firm" to the touch. I let them sit on the baking sheet until they were cool enough to touch and hold then put them on the cooling rack to cool completely before placing in an airtight container (the ones that actually made it to the container...) They were crisp and "dry" in a good way on the outside and tender and soft inside. The reviewer who said DO NOT OVER COOK these cookies was right! I baked them for 13 minutes (maybe!!) and they were just firm enough to not be nearly as tasty or appealing at all to me, but they were not burned or anything, I just have a more particular palette I suppose. The kids and hubby loved them, but still like my same old kind, but they were a great change. Thanks!
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Red Skinned Potato Salad

Reviewed: Jun. 28, 2013
Very good. One has to add or subtract what their preference is for onion and celery amounts are for this or ANY salad for that matter. As far as I am concerned, salad is just a mixture of whatever you like mixed into one dish (basically), and if you like it a certain way, then that is how you'll lean towards. I liked this recipe, it was not complicated. It was a handful of ingredients that we usually have anyway and it was something I could do w/ my kids. I used more celery, added about 1/4 pound of potatoes, and 1/2 cup LESS mayo. Just my preference. I think it'd be good no matter what, it has BACON in it! :)
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Roasted Vegetable Medley

Reviewed: Jun. 28, 2013
We REALLY loved this recipe BUT... The temp was too high, without consistent turning of the veggies, they were scorched on one side, but I have done that a lot in the past so I knew after a while to check, and I was able to salvage most of them. The times were too long, at least for my oven. I think dropping the temp to 400 and the times down to 20 minutes each would be about right give or take a couple minutes. It really was fantastic otherwise, kids and husband loved it. I did not toss w/ sauce, had no basil, but it sounds like we really missed out by not having it so I WILL be using it tonight!!! Adding other veggies to it as well is a great idea. Thanks for sharing this recipe, great inspiration.
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Photo by suprmom

Marinated Tuna Steak

Reviewed: Jun. 28, 2013
We loved this recipe! Will make again. I grilled it on foil on the grill with indirect heat, it wasn't dry, just right and delicious. My husband and kids loved it and they usually detest any fish I try to feed them unless it's from a can and placed on bread! Thanks for sharing.
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Best Brownies

Reviewed: Jun. 7, 2013
it is a great recipe! I received many compliments and many brownie-goers were going up for seconds. I changed the recipe servings to 40 for a large gathering, and took out an egg thinking it may make it less cake-like, but they came out flat! SO I will follow directions completely next time. The frosting was AMAZING and so easy, people couldn't believe how simple the ingredients were. Great recipe,
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Quick and Easy Pizza Crust

Reviewed: Dec. 27, 2012
a good base, i tripled it, we have a lot of kids, mostly boys and they all like things different. i went ahead and added a little more salt, just a pinch, and a good 1 and 1/2 tsp. of italian seasoning.it made it really yummy, and the smell while it baked was making our mouths water! i lightly kneaded the dough, put it into a oiled bowl (olive oil) covered it w/ plastic wrap and let it sit maybe 10 minutes or so, divided it. i placed it on a lightly oiled baking sheet with corn meal scattered on it, and it spread nicely, no holes! that's one for the books for me!! and it was great. i prebaked the crusts until they were just starting to brown, sauced them, cheesed them and topped them how the kids like and cooked them for another 10 to 20 minutes, depending on the pan. it was great.
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High Temperature Eye-of-Round Roast

Reviewed: Dec. 24, 2012
Love it, I've only used an eye round roast once, which did come out very delicious. Thought it would be way too salty, thought it would dry it out, and it is the opposite in both aspects, a surprise and great learning opportunity. I have used it 2 times in a row for the big Family Christmas gathering and it is amazing, instead I used a standing rib roast. I have the butcher cut the ribs off, but have him tie them to the roast and it is just incredible, problem is, we ALL want a rib, and there is never enough! Thanks for submitting this recipe.
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Fudge-Filled Irresistible Peanut Butter Cookies

Reviewed: Dec. 10, 2012
Very good, used a bit less sugar, 1/4 C. to 1/2 C. less is about right. Used butter, it is natural, and has a taste that cannot be matched! Same measurements as with the crisco. Good recipe to make with kids, too. **Also, when melting the chocolate, use 1/2 power or less, and stir the chips at 30 second intervals, even if they seem whole and unmelted, or just use a double boiler which is what I prefer; on a low / med heat, without boiling the water and don't let any moisture get into the chocolate or it can / will seize it (make it hard and crusty), and make the texture and taste less than satifactory. I do have to warn you all, these will not last long, you may want to hide some for yourself or for later in the freezer or in the back of the cupboard!
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Photo by suprmom

Japanese Beef Stir-Fry

Reviewed: Oct. 19, 2012
Great dinner for the whole family. Took time to prep, but worth it to me, who LOVES asian foods. We have found ourselves ordering in a lot on Friday nights lately, which is fine, but why not make it a home cooked meal once in a while that we all can help out with? ~ I added a dash of fresh pressed ginger to the pork (we used pork since it was what we had on hand) and it was great. Will make again.
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Special Buttercream Frosting

Reviewed: Aug. 4, 2012
terrific, but I added two sticks of butter, more conf. sugar, and vanilla, and a bit more cream to make more frosting and give it a more buttery flavor, a more home made flavor, but the texture was CREAMY not gritty like usual, and i really liked it.
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White Almond Wedding Cake

Reviewed: Aug. 3, 2012
let's just say.... WOW! I SO appreciate this recipe on so many levels! It is versatile, easy to change around to suit the needs of different palettes and it cuts BEAUTIFULLY! I made this for a childs birthday cake, approximately for 40 people, vanilla flavor all the way, it was excellent, and did NOT add the vanilla pudding mix like some mentioned, even though I had thought I should initially... and it was one of my best cakes ever. I finished it all off with a coconut buttercream frosting and had so many compliments on the texture and flavor, not too wet, not too heavy, not too crumbly... it was just very rewarding to finally find a cake i can make without worry as to how it will come out. OH and it is a BEAUTIFUL WHITE cake when it is finished baking. I make cakes from my home as a modest extra income and this one will probably be the one to bring in the "clients"! Thanks a lot.
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Grandmother's Pound Cake II

Reviewed: Jun. 5, 2012
YUM!!!!!
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Egg-free Brownies

Reviewed: Jan. 30, 2012
OH MY!!! Was very nervous about making a brownie without eggs, but I really cannot stand the smell and taste of baked goods as much anymore since these two senses have become more sensitive as I have gotten older, and I stumbled upon this recipe and decided why not?! SOOOO glad I did, they are terrific, not sure what they are like made true to the recipe, I took the advice of a few reviewers and decreased the baking powder to 1 tsp and added an extra TBS of cocoa powder and some whole milk to the recipe to soften up the batter just before pouring to my pan. Added 1/2 C. of chocolate chips, too and voila! Soft and chocolately brownie goodness!!! Thank you for this great recipe.
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Cream Cheese Crust

Reviewed: Dec. 23, 2010
AMAZING TRULY AMAZING and SOOOOOO easy! THANK YOU!!!
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German Sweet Chocolate Pie

Reviewed: Dec. 23, 2010
Let me just say this was THE most delicious and creamiest chocolate pie that has ever touched my lips! It will be enjoyed by my family for years to come. I made two, we are dessert happy people and there are a lot of us, and I wanted to try two kinds of pie crust with it, they both were amazing! Graham Cracker crust and a cream cheese crust (amazing and SO easy!) I recommend a slice of each!
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Hot Apple Cider

Reviewed: Dec. 23, 2010
What a great combination! Maple Syrup and Apple Cider! Two of my most favorite Vermont products all in one place! (my cup!) We will be enjoying this every Thanksgiving / Autumn Season.
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