GOURMETMOMMY Recipe Reviews (Pg. 1) - Allrecipes.com (1652140)

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Chocolate Cappuccino Cheesecake

Reviewed: Apr. 30, 2011
Great recipe, quite impressive! I doubled the crust to make it come halfway up the edges of the pan
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2 users found this review helpful

Barb's Pumpkin Chocolate Chip Muffins

Reviewed: Mar. 22, 2011
I made a half batch of these, and used canned pureed sweet potatoes instead of the pumpkin. Major issue with this recipe: the cooking time. I see some complaints about dark, dry muffins in the reviews. No standard sized muffin should be cooked for half an hour. I baked 20 minutes, perfect. My kids are loving the sweet potato + chocolate chip combo. Great way to dose them with vitamins A & C!
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9 users found this review helpful
Photo by GOURMETMOMMY

Strawberry Cheesecake

Reviewed: Feb. 14, 2011
I've made this twice now--once as written, and once with adaptations. With the first one, the layer of strawberry sauce that is layered between cream cheese kind of made the layers slide off each other after the cheesecake was cut, it definitely made a break between the cream cheese layers. Strawberry sauce was awesome, but I couldn't find 10 oz packages of frozen strawberries. Used a 24 oz container with a heaping T of cornstarch. Second time, I wanted a blueberry cheesecake instead. I used a 12 oz bag of frozen blueberries and processed with 1T cornstarch and 1/2 C sugar, cooked the same as the strawberry sauce. I skipped the sauce layer between the cream cheese layers, poured all the cheesecake batter in at once, and just put some dots of blueberry sauce on the top and swirled into hearts. Saved the rest of the blueberry sauce for topping later. I would NEVER decrease the amount of cream cheese in this--any good cheesecake has AT LEAST 24 oz of cream cheese, and even at that, this is the shortest cheesecake I have ever made. Other recipes I use call for 32 oz. of cream cheese. Don't skimp, makes you look cheap! :)
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2 users found this review helpful
Photo by GOURMETMOMMY

Gingerbread Cookies I

Reviewed: Dec. 24, 2010
I would have given this recipe 5 stars if it called for enough flour, but I had to add another whole cup. It was like cake batter before that. I rolled my cookies into 1-inch balls, then rolled them in demerara sugar and slightly pressed them with the bottom of a juice glass. Had intended to frost them, but my 8-year old son asked that I not frost them because they were "perfect as they are, and frosting would ruin them"!
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5 users found this review helpful
Photo by GOURMETMOMMY

Sugar Cookie Drops

Reviewed: Dec. 24, 2010
Turned out perfectly--I rolled the balls in colored sugar crystals and then used a cookie stamp on them. Beautiful! The larger sugar crystals work great, they make the tops and bottoms crunchy and add another texture dimension.
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5 users found this review helpful

Jemput Jumput (Banana Fritters)

Reviewed: Sep. 11, 2010
Good flavor, but flat and sticky. Hard to fry because the fritters stuck to the bottom of the pan and the turning utensil, had to carefully free the sticky fritter from the bottom of the pan before flipping it, then had to free it from the turning utensil. 2/5 of our family liked this recipe. If I were to try to improve this recipe, I would probably add more flour and maybe an egg, and it could maybe use some more baking powder. Needs more leavening.
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2 users found this review helpful
Photo by GOURMETMOMMY

Caramel-Pecan Pumpkin Pie

Reviewed: Oct. 13, 2009
I made this with squash instead of pumpkin. Cut the squash in half and laid the cut sides down in a pyrex dish, added 1-2 inches water, and microwaved until soft, 8 minutes at a time, then test for softness. Scoop out and discard seeds, then scoop out flesh and puree in a food processor. I added 17 minutes to the first baking time, because it seemed way too undone to be adding a topping at that point. For the topping, I used 1 1/2 cups of whole pecans. Remove the foil from the crust before the last 20 minutes of baking time.
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6 users found this review helpful

Pork Tenderloin in Bourbon

Reviewed: Jan. 8, 2009
Very good! For the garlic cloves, I laid the flat side of a knife against them and whacked it with the heel of my hand, to break apart some cell walls to release more garlic flavor. I noticed that many said it needed to be sweeter and had added extra brown sugar, so I just substituted teriyaki sauce for the soy sauce and left the brown sugar amount the same. I did as another reviewer and simmered the leftover marinade until syrupy (I left the garlic cloves in it), then basted the loin with a silicone brush when there was about 10 minutes cooking time left. Remember to let your loin sit for 10 minutes after removing from oven, or all the juices will run out when you cut it.
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11 users found this review helpful

Baked Macaroni and Cheese with Tomato

Reviewed: Dec. 26, 2008
Whole family loved it
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7 users found this review helpful

Brunch Enchiladas

Reviewed: Dec. 26, 2008
I didn't use the green onions, because I just don't like them, and I didn't use a food processor on he ham. I just chopped it coarsely with the green pepper.
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3 users found this review helpful

Banana Banana Bread

Reviewed: Jan. 17, 2008
Great recipe, I made 12 muffins. I baked at 350 degrees for 19 minutes. I did make some modifications--I used 3 bananas (not the 2.5 cups)and I added about 2 teaspoons vanilla and 1/2 Tablespoon cinnamon. I also made a crumb topping with approx. 1/4 C brown sugar, 2 T flour, and 1.5 T cold butter. When I have bananas that are getting too ripe, I peel them and put them in a ziploc in the freezer. Then, about 4 days before I will use them, I'll put them in the fridge to thaw and liquefy a bit--makes a great banana liquor to spread the banana flavor throughout the recipe! You can sometimes buy overripe bananas at the store at a huge discount and throw them in the freezer in batches of three or so!
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11 users found this review helpful

Peanut Blossoms II

Reviewed: Nov. 16, 2006
I always avoid shortening whenever possible, so I substituted real butter for the shortening in this recipe. They were fabulous! A little sticky and hard to roll, but if you just push the dough off the spoon into the sugar, knock it around a bit to get all the stickiness covered, then pick it up with your fingers and shape into a ball, it works. I also substituted demerara sugar for the white sugar--the crystals are large and gives another texture dimension, a crunchiness on the surface. This one is definitely a keeper!
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2 users found this review helpful

Best Darn Minestrone Soup Around

Reviewed: Oct. 27, 2006
This is a fabulous, fabulous recipe!!! Ron's not kidding when he says to use a big pot and that it will feed an army--you need a BIG stockpot. It says 12 servings--but my ladle holds about a cup, and my bowls hold two ladles-ful. I think we can get about 18 bowls out of this recipe, estimating. I make it for dinner, then we have lunches out of it for several days, plus dinner the second night, and we have a family of 5 (and four of us are male). One important adjustment I made--I use half and half instead of the cream. It's perfect like that, IMHO--I've made it twice and have never used the cream. Even with the decreased fat, it's very rich and can cause some digestive issues, if you know what I mean, so I know I could never use the cream in it (plus, you'll save about $2 with the price difference between a quart of cream and a quart of half and half!). I also don't use 8 tablespoons of butter to saute the onions--3 is sufficient and takes a big bite out of the calorie and fat content. You won't miss it. Thank you, Ron!!!!
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83 users found this review helpful

Hamburger Muffins

Reviewed: Oct. 27, 2006
Husband and kiddos absolutely love this recipe, it's definitely a keeper at our house! I substitute whole wheat bread for the white bread. Great movie-night food!
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1 user found this review helpful

Tuna Italiano

Reviewed: Oct. 3, 2006
My DH had very high hopes for this recipe, and he thought it smelled incredible while it was cooking (huge onion-lover), but it bombed. I made the recipe as written, except that we do not have tuna in olive oil available in my demographic, so had to settle for tuna "in oil", which was soybean oil, and I used whole wheat penne. With the olive oil the garlic and onions were sauted in, combined with the oil the tuna was packed in, this was incredibly oily--so much so that I think I gained 10 lbs just by looking at it (I wouldn't eat it). The DH and the kiddos thought it was extremely bland and unflavored. I may try this again someday--if I do, my overhaul will include using tuna packed in water, not oil, and I will use a packet of alfredo sauce mix to give it a cohesive flavor base. This is a very creative recipe--I like the combination of the tuna, garbanzos, and olives--just needs some work, IMHO. :)
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6 users found this review helpful

Pumpkin Chocolate Chip Muffins

Reviewed: Jun. 29, 2005
These ROCK!!!! I only had one egg, and decided to give it a go anyway. We didn't even miss that egg! Absolutely fabulous. Ended up with 12 small/medium sized muffins plus 12 mini muffins. I skipped the nutmeg and cloves to keep the flavor mild for the kids, and sprinkled sliced almonds over the batter in the muffin cups before baking--gives it a nice decorative touch, and a bit of crunch to keep it interesting! Andrea
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1 user found this review helpful

Pancakes

Reviewed: Jan. 19, 2004
Absolutely horrible! Total waste of ingredients and time! Wish I could give it 0 stars. They were as thin as paper and had a nasty taste.
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20 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Mar. 4, 2003
I also poured the syrup over the apples before putting on the top crust and brushed a little on top of the lattice. It was a perfect pie, gone in no time!
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6 users found this review helpful

Bake Sale Lemon Bars

Reviewed: Mar. 4, 2003
My alterations make this a five star recipe, in my opinion, but as written, it needs work to suit my family. I like my lemon bars tart, not sickening sweet. Here's what I do: Decrease temp to 350 degrees. Leave crust the same, put in 9 x 13 enameled metal pan. Bake 15 min. For filling, double flour and eggs, use 1 C lemon juice and 1 3/4 C sugar. Add 3 drops yellow food coloring. Bake 20 min.
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1094 users found this review helpful

Cranberry Cheese Bars

Reviewed: Nov. 17, 2002
These are absolutely delicious! I didn't have any whole cranberry sauce, so I used a can of jellied cranberry sauce and omitted the corn starch. They were great! Reminds me of the raspberry cheese bars that I make. You could also use any flavor of jam or preserves without the corn starch and extra brown sugar..
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21 users found this review helpful

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