MOMOFADDY Recipe Reviews (Pg. 1) - Allrecipes.com (1682619)

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Baked Macaroni and Cheese I

Reviewed: Aug. 7, 2002
Very good! One of the best mac & cheese recipes I've used. My additions: 1/2 tsp. dry mustard, 1/4 tsp. pepper, and 1/2 tsp. salt. The mustard adds a bit more flavor. As for a floury taste if you cook the sauce until it is "just boiling" it will alleviate the problem (don't reduce the flour or it will never get thick). Remove from heat and let set for a couple minutes before adding the cheese, this prevents the cheese from melting too hot and getting "grainy". I'll make this over and over. An update of my review: Many reviewers are saying the sauce never ‘gets thick’. It’s *not supposed* to “get thick”. It will be a creamy-textured sauce when mixed with the macaroni. It thickens and absorbs as it bakes in the oven. When making the sauce, use the standard above: Bring it to “just boiling”, period. That is the consistency it is supposed to be! When you take the dish out of the oven it will be perfect! ****Another update**** This recipe just keeps getting “favorite-er and favorite-er”! I’ve had a lot of company this summer and so as to stay out of the kitchen and visit I’m now using the crock-pot. (I triple the recipe and use several kinds of cheese. Omit the bacon for vegetarian guest and it’s still great.) Make the sauce the night before, let cool some, add the cheese, stir & refrigerate. In the morning, cook the noodles, al dente, and mix with the sauce in the crock-pot. Cover and cook on low, about 5 hours, just in time for a late lunch. Stir well before ser
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338 users found this review helpful

Santa's Chocolate Thumbprint Cookies

Reviewed: Jan. 19, 2010
Perfection! They really aren't any more complicated to make than Snickerdoodles-- just 2 extra steps in making an indentation and adding the filling. I rolled them out to 1" balls and used an ice-cream scoop handle to make the indentation, before and after baking. We made a variety for a school party, using white chocolate chips w/candy canes or a single chocolate chip in the center, chocolate chips w/cherries, peanut butter & chocolate chips (swirled w/ a toothpick when melted)-- combinations are endless. They looked wonderful & festive and went fast! These cookies hold their shape very well and are perfect to make ahead and freeze. They don't crumble and aren't overly soft. (Be sure to use butter, not margarine!) The cinnamon isn't overwhelming, just a perfect hint that adds to the interest of the flavors. It could be omitted if ones desires. I'll be making these every year!
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9 users found this review helpful

Tuna Bake with Cheese Swirls

Reviewed: Feb. 28, 2009
Very simple and quick to make! This reminds me of school lunch in the '70s-- they would serve it over rice (yummy). I usually use 2 cans of tuna for casseroles, but found that 1 can was the perfect amount for this dish. I'll make half-again as dough the next time. Picky Hubby and youngest loved the recipe, as did my oldest and I. Next time I will add frozen peas while mixing the sauce with the tuna and soup. Thanks for the excellent recipe-- I'm also going to try it with shredded chicken or turkey and add peas and carrots and serve over white rice.
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6 users found this review helpful

Breakfast Casserole

Reviewed: Apr. 13, 2007
A long review… This is better than all other recipes for this kind of casserole– and I’ve made many for holiday mornings over the years. My only changes: 1) I didn’t bother cutting off the crust (a waste of time); 2) I used a full pound of name-brand sausage (my family likes it meaty). I always rinse with hot water the cooked, drained sausage (using a colander). This totally gets rid of the excess grease which can ruin these recipes and it doesn’t affect the flavor of the sausage at all; and 3) I sprinkled the pepper on top rather than mix it in to give a better appearance. This recipe was a perfect balance of cubed bread, eggs, (extra) sausage, and cheese. Most others have way too much bread and the texture is gooey—I always had left-overs that went uneaten *until I tried this recipe*! I used an 8x8 class dish and it was done in the exact time specified. (I had to get out the manual for my new oven and adjust it 25° higher! Nothing was getting done.) Thanks for submitting the recipe!
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401 users found this review helpful

A Catering Company's Marinade

Reviewed: May 15, 2005
Excellent! My husband doesn't care for pork chops, but these he raved about. I made the recipe as stated with a cheapo full-flavored-canned beer and pre-chopped roasted garlic. I then grilled after marinating just 2 hours. So tasty and tender, they were gone in no time. Young kids really liked, too!
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14 users found this review helpful

Halushki

Reviewed: Feb. 11, 2005
Terrific recipe! I've made this, or variations thereof, many times since first finding the recipe. It's best with pork chops and egg noodles but I've also used leftover pork loin, chicken breast, bacon; angel hair or any other pasta I've had on hand. Good quick meal-in-a-pot and my young kids love it.
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23 users found this review helpful

Lollipop Cookie Valentines

Reviewed: Feb. 11, 2005
Very good! They took a bit of time to make from start to finish but were well worth it. I tasted without the white chocolate coating and thought they were dry; but tasting a dipped and cooled cookie I found them to be perfectly crunchy and delicious. The icing didn't set as expected, but I used powdered egg whites instead of the real thing. A 3" heart is much too big; a smaller, 2" is the perfect size for school parties. Thanks for the recipe! I’ll be making more this weekend!
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21 users found this review helpful

Upside Down Supper

Reviewed: Oct. 14, 2004
A good, quick recipe--even the kids liked it (and I've since given it to a few friends who enjoyed it). I did, however, make a change: I used Jiffy cornbread mix over the top to make it a truly easy meal. A keeper for use after a long day!
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3 users found this review helpful

Grandpa's Classic Coney Sauce

Reviewed: Mar. 20, 2010
This is exactly what I was looking for! I used cider vinegar instead of white, and kept everything else the same-- except cooked it pretty quick and it was still perfect! Reminds me of the coneys I had growing up. So much better than chili-dog sauce (which is about all there is where I live now).
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3 users found this review helpful

Easy Cinnamon Fudge

Reviewed: Oct. 14, 2004
Sinfully delicious! The cinnamon adds a wonderful flavor, and the chopped walnuts made it perfect. I doubled the recipe and used the 8x8 dish to make it thicker; then cut it in 1” squares. In doubling the recipe I used the whole 2# bag of confectioners’ sugar and did not measure. A note about the troubles others may have had: When it says butter don’t use margarine or spread; milk means “vitamin D” milk, not 2% or skim; and *always* sift confectioners’ sugar unless a recipe explicitly states “unsifted”, then resift with the cocoa and cinnamon. Both the confectioners’ sugar and cocoa tend to lump.
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54 users found this review helpful

Beth's Scalloped Cabbage

Reviewed: Jan. 4, 2002
This was excellent. Everyone at a family get-together liked it. I am not a processed-cheese fan, so I used shredded cheddar. Just let the sauce cool a couple of minutes before adding, otherwise the cheddar has a grainy texture. I will make again and again.
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4 users found this review helpful

Stuffed Mushrooms IV

Reviewed: Jan. 4, 2002
Oh my, just fabulous! I doubled the recipe and used sausage instead of beef. Next time I will omit the butter in the mixture, as it was somewhat greasy. There was a lot of the mixture left over after stuffing so a couple of nephews used that to spread on crackers. It makes a wonderful spread, so from now on I may just bake the filling in a casserole dish and serve as a dip. 5 stars plus!
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16 users found this review helpful

Reuben Casserole

Reviewed: Dec. 29, 2013
This was great for the crockpot family get-together! Everyone loved it. I used a full loaf of 'swirl' rye, 1-1/2 lbs of sliced deli corned beef (cut in strips), 1 quart sauerkraut(drained not rinsed), 16 oz. Thousand Island dressing, and 1 lb. of sliced Swiss Cheese. Spray the crock with cooking spray. I made two layers of each (in the order I've given). I prepared the night before the shindig and refrigerated so I could start cooking it at 8am. In the morning I cooked on high for 1/2-hour then turned to low for 4-hours. It was still warm at our destination 1-1/2 hours later and perfect for serving. A great hit! And soooo easy! A keeper for get-togethers!
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5 users found this review helpful

Chocolate Trifle

Reviewed: Dec. 29, 2013
The "next" generation is responsible for cooking for our large family Christmas get-together, so my daughter chose this recipe. Her only change was using pre-made deli brownies (iced), using "lite" whipped topping (it's actually a bit richer than the regular), and adding about 2 tablespoons of instant coffee granules to the chocolate mixture. It was fantastic! And it feeds a LOT of people! Perfect recipe for beginner cooks and a hit dessert!
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0 users found this review helpful

Tangy Honey Glazed Ham

Reviewed: May 26, 2002
Excellent! My only variation of the recipe was that I spiked the ham with whole cloves and so I left out the ground cloves. From now on I will always use this recipe for my holiday hams.
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100 users found this review helpful

Great Pumpkin Dessert

Reviewed: Oct. 18, 2007
I DO recommend this recipe, but be advised that it needs to be served the same day as baking. I made 2 pans of this on Thursday afternoon for a school festival Saturday-- of course we had to taste-test them Thursday. The 'bar' was delicious! My only 'nut' eater and I couldn't get enough. The top is reminiscent of the classic 'Dump Cake', a flavor I love. On Thursday the lower layer had a nice firm texture and was easy to cut and serve on a plate. But after refrigeration until Saturday it was quite difficult to lift out of the pan, as the lower layer had become quite soft, as another reviewer stated, almost custard-like. And the top layer had become quite moist without that original crunch. The flavor was still good but it just didn't have that "wow" anymore.
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12 users found this review helpful

Ox Roast

Reviewed: Oct. 12, 2004
Delicious! I will definatly keep this recipe--husband and young kids loved it and I've passed it along to all of my relatives. My changes: I was out of broth so I used boullion and cut the total liquids to 4 cups as my roast was 5#. I used plain old black pepper; not freshly ground. I didn't baste every 1/2 hour (wasn't home) and found that it didn't need to be basted--just extra work. Put it in there and forget about it. Next time I'll chop the veggies finely in the food processor beforehand so I don't have to smash them or strain them. The sauce is so rich and good. Oven temp at 200°F was a bit low so I upped it to 215°F after 3 hours and watched it closely. I let the internal temp get past 140°F, and at 145°F it was just a little too overdone for me (not red in the middle), but excellent nonetheless. I served this roast after setting for 1 hour (instead of chilled overnight) and placed the leftover portion cut-side up in a bowl so as to retain the juices. This is by far, bar none, the BEST roast beef recipe I've ever tasted!
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17 users found this review helpful

Seasoned Cornish Hens

Reviewed: Jan. 13, 2012
Oops, wasn't paying attention and used Hoisin Sauce-- but it was fantastic! I marinated for about an hour in a big ziplock bag so the color was wonderful before even cooking. Used 4 hens. I added 30 min. to the cooking but ended up cooking 1-1/2 hours at 350°. TIP: if you bake 4 at once, rotate the whole birds half-way through cooking so both sides are exposed to the same amount of heat. Setting side-by-side the 'inside' halves were underdone, outside halves were perfect.
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31 users found this review helpful

Herbed Pork and Apples

Reviewed: Jan. 4, 2002
A very good recipe. I served this for a family holiday get-together. The 8 adults liked it--the 10 kids gave mixed reviews. The next time I will add the apples and onions from the start. I had 2 six lb. loins that cooked a lot faster than the recipe stated, so I had to finish cooking the apples & onions on the stovetop. The gravy was excellent, I took a couple of reviewers advice and used cornstarch for thickening.
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3 users found this review helpful

Pear Butter

Reviewed: Oct. 25, 2004
This is a long one…The recipe makes a good pear butter but needs some tweaking. 1) I used 6-1/2 lbs. of fairly large pears and came up with exactly 2 qts. of pulp. 2) The cook time is way off--to get it thick enough to consider butter and give it a nice color it has to be cooked for at least 2-3/4 hours. 3) The orange flavor is a bit much. Next time I’ll cut the juice down a bit(not the zest as it looks pretty in the jar). I’ll also put it in the crockpot on low overnight (8 or more hours) next time so I don’t have to hover over the stove stirring for hours on end. A note about checking for doneness: Don’t go by the cooking time, drop a little on a plate and if watery liquid seeps out around the edges it needs to cook longer. Oh, and I got 7 half-pint jars (3-1/2 pints instead of the 2 pints stated).
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575 users found this review helpful

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