mommaof4 Recipe Reviews (Pg. 1) - Allrecipes.com (166390)

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Moroccan Chicken Stew

Reviewed: Nov. 1, 2011
Easy and great combo of flavors! Used red curry paste, added some ginger and turmeric, and some water.
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Honey Wheat Bread I

Reviewed: Nov. 27, 2008
I have never made bread before, and I was interrupted (had to leave earlier than expected for Thanksgiving dinner!) and let it sit on the stovetop rising for about 6 hours...then formed the loaves and let it rise again once back home. It came out great! I used butter instead of shortening, because that's what I had, and I forgot to add the evaporated milk before I added the yeast, but the recipe was indeed very forgiving. Yummy bread, can't wait until breakfast!
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2 users found this review helpful

Robbi's M&M Cookies

Reviewed: Jun. 1, 2012
used salted butter...omitted extra salt....9 min in oven, 5 min on tray to finish...perfection!! Thank you!
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Zucchini Bisque

Reviewed: Aug. 24, 2009
I chopped my zucchini and used fresh basil as well. I used a whole medium one (probably 4 + cups of zucchini). Fill the pot up, it all cooks down and releases liquids anyway. I only used half the butter with the onions, and omitted the cream in the second batch. (doesn't seem to need extra fat, it's good as is) Also, I added some ground cayenne pepper and serve it over plain white rice. Great way to use up those plentiful zucchinis! I am making several batches and freezing them to enjoy later. Also good with croutons and parmesan cheese on top.
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Mexican Chicken Corn Chowder

Reviewed: Sep. 26, 2009
Awesome!! I used stock made from leftover rotisserie chicken, picked the meat off of the bones, set aside. Then I cooked diced onion in some butter until translucent, added garlic, and 2 tablespoons flour to make a roux. I added my chicken stock and cumin, and brought it to a boil and simmered some water off of the stock. Then I added a can of creamed corn, corn from 2 leftover ears of corn on the cob, and the chicken and cumin. I did not add cream, tomato or hot sauce. Instead I put in nearly 8 oz of pepper jack cheese at the end, and stirred until melted. Yum! I did not need to add any boullion or additional salt, either. Very yummy for a cool fall day! thank you for this recipe.
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2 users found this review helpful
Photo by mommaof4

Jay's Signature Pizza Crust

Reviewed: Oct. 11, 2009
This was really easy and really good! Nice and soft dough! Thank you, our stromboli and pizza were excellent.
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0 users found this review helpful
Photo by mommaof4

Pat's Dumplings

Reviewed: Oct. 12, 2009
These were just what I was looking for, a flat, doughy, noodle-like dumpling just like Grandma used to make! Excellent in my chicken and dumplings. Used 3/4 cup of water, butter instead of shortening, and I threw it in my food processor to make it easy to mix. Thanks!
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5 users found this review helpful

Chicken Tikka Masala

Reviewed: Oct. 19, 2009
Really liked this. It is close to what I get in the restaurant,but not exact. However, here are the changes I made: One teaspoon salt in the marinade. 1/4 tsp salt in the sauce. I used one tsp garam masala and one of cumin in the sauce. Also, I used 2 8 oz cans of tomato sauce, this made the sauce nice and red and we had plenty for 1.5 lbs of chicken. Also, I halved the cayenne in the marinade, and used much less in the sauce instead of jalepeno. It was still too spicy for the kids, but good for my husband and I. I will use less cayenne next time. Served over jasmine rice. Would be great with the naan recipe on this site!
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French Onion Soup Gratinee

Reviewed: Dec. 31, 2009
awesome!!!! thanks. Used croutons, too...it's easier! For those of you who had trouble caramelizing onions on the stove top...you can do it in the crock pot. Use one pound of onions and two tablespoons of butter per quart in your crock pot. (So a six quart crock pot can caramelize six pounds of onions with 12 tablespoons of butter) Pile onions into crock pot, add butter to the top, stir after a few hours and leave on low overnight. http://thepioneerwoman.com/tasty-kitchen/recipes/canning/caramelized-crock-pot-onions/)
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Buffalo Chicken Dip

Reviewed: Dec. 31, 2009
It tastes so awesome can't wait for it to get done! I used chicken breast and fork-shredded it, just added enough until it looked right and popped it into the oven at 350 for at least 20 minutes. Delish! Oh, and I really dont think you even need the shredded cheese...it's great as is!
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Salsa Chicken Rice Casserole

Reviewed: Jan. 12, 2010
For how simple this dish is, it's pretty tasty. Good comfort food. I only put the cheese on top, and probably only used 1-2 cups to save some calories. Also added some chili powder the 3rd time making this...it makes a lot but it's great for leftovers. Yum!
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California Grilled Veggie Sandwich

Reviewed: Jan. 30, 2010
I wish I could give this more stars. This is FANTASTIC! I added some fresh basil leaves to the mayonnaise sauce (about 6 or so) and gave it a whirl in the food processor. I also oven roasted my veggies and added some baby bella mushrooms to the mix. I thinly pounded some chicken breast, sliced it, and drizzled that with the remaining lemon juice, EVOO, cajun and adobe seasoning and sauteed that as well, adding it to the finished sandwich. (Chicken was not necessary, but yummy as well! I did not have feta so I used pepper jack cheese) I served mine open faced on foccaccia bread...this will be a repeat meal. Thanks for posting!!!
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Satiny Chocolate Glaze

Reviewed: Feb. 26, 2010
fantastic and easy! Great for a glaze on a cheesecake!
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1 user found this review helpful

Southwestern Egg Rolls

Reviewed: Apr. 17, 2010
Really liked these...they were time consuming, but I am so glad that I made the recipe scaled for 20. Even my picky kids tried them. I used egg roll wrappers and cilantro instead of parsley. I used a small paint brush to seal the edges with water, and fried them. 2 lbs of chicken, one whole box of frozen chopped spinach, thawed and drained. I made 21 rolls total, exactly enough to use up all of my egg wrappers. Made an avocado/ranch dip with 1 cup sour cream, 1/2 packet hidden valley ranch mix and an avocado & cilantro...gave it a whirl in the food processor and added a little milk to thin. Yum!
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Photo by mommaof4

Pumpkin Chocolate Chip Cookies I

Reviewed: Oct. 14, 2003
I was going to make these myself but I went into labor, so I gave my mom the recipe and had her make them for me when I was at the hospital. OH MY GOODNESS these were so good!! Very light and cake-like. Even the nurses were eating them on me! My whole family loves them. We prefer them without the nuts and with extra chocolate chips. The best! UPDATE 8/8/2010 I add extra pumpkin to these= the whole can is fine, and they spread out beautifully. Also I use a whole bag of choc chips.
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Brooke's Best Bombshell Brownies

Reviewed: Apr. 28, 2010
These tasted just as good if not better than boxed mixes. I cooked a bit longer than stated, prob. about 50 min at 350 in a glass pan. (I would prob. stick to 45 min next time) Used 1/2 tsp salt as my butter was salted. FANTASTIC BROWNIES!!! Just the way I like them. Yes, they are sweet, that's what brownies are supposed to be.
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Jalapeno Popper Spread

Reviewed: Aug. 1, 2010
Fantastic! Made as stated, but I baked for 20 min until bubbly at 400 and mixed the fresh parmesan with some fresh bread crumbs, about 50/50. Served with sliced french bread (didn't have time to toast, still was devoured!) and tostitos and salsa. THANKS!! Great recipe. We had 10 adults, and this was literally inhaled in no time...so if you have a large group I would reccommend a double batch in a shallow baking dish. (definitely bake, it allows the flavors to blend!)
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Best Chocolate Chip Cookies

Reviewed: Jan. 16, 2011
Great cookie! Mine always turn out flat and crispy, these were so good and chewy! My only change was to use one cup of finely ground instant oatmeal for the flour. These were perfect! Thanks!
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3 users found this review helpful

Lebanese Chicken and Potatoes

Reviewed: Apr. 5, 2011
Yum! I used boneless skinless chicken tenders and removed them after the first 30 min. and kept them covered until the potatoes finished cooking. They were juicy and lemony, the potatoes are delicious! I sprinkled on a bit of cumin and McCormick grinder italian seasoning.
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White Chocolate Raspberry Cheesecake

Reviewed: May 1, 2011
Creamy. No cracks. Def. double the cookie crumbs, no sugar needed in the crust and 2-3 TBSP butter is fine for it. Bake for one hour, shut the oven off, and forget about it for a few hours until cooled, then cool some more in the fridge. Do this and use a water bath and you will have a perfectly baked cheesecake. Thanks for a deadly cheesecake recipe!
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3 users found this review helpful

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