Ma's Diner Recipe Reviews (Pg. 1) - Allrecipes.com (16826248)

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Hungarian Mushroom Soup

Reviewed: Mar. 18, 2011
I can't say enough about this wonderful recipe. It has become a standard around our house. I use portabella mushrooms. In my lightened version, I replace the butter with Smart Balance and use skim milk. Doesn't hurt it a bit. Sometimes I have even replaced the sour cream with plain yogurt(to which I add a little flour for thickening); it's still good, but I can tell the difference. On occasion I've used half sour cream and half plain yogurt. I serve this with home-made french bread and it makes a tasty and simple meal.
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Sour Cream Frosting

Reviewed: Feb. 14, 2011
I cut the sour cream to about 2 1/2 T., added 4 oz. of neufchatel cheese, forgot the vanilla, ran out of confectioners' sugar after 2 cups, and forgot the vanilla. It was terrific.
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Whole Wheat Pumpkin-Applesauce Muffins

Reviewed: Dec. 18, 2010
Yum. I wanted a good muffin recipe in a hurry, that was nice enough to take as a a holiday gift for our vet's office staff. I made these exactly as written except added almost a 1/4 cup of craisins and about 1/8 cup of sunflower seeds. To dress them up a little, I ran a stick of butter over the tops and sprinkled them with white sugar. They looked pretty and scrumptious---which, by the way, they are. I am sure I will make these again.
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Prune and Raisin Filled Cookies

Reviewed: Nov. 26, 2010
Here's a good way roll out the dough and form the logs: Wet your counter top, then put down a large piece of saran wrap. Flour the wrap, and roll out the dough. After you have spread the filling on the dough, use the saran wrap to fold the dough over. Just lift by two corners, fold, and then peel off the wrap. Do the same for the second fold. To get the log on the cookie sheet, put the cookie sheet on the counter next to the log, bunch the saran wrap under the log on the side next to the cookie sheet, ease the saran wrap and the log over onto the cookie sheet, and roll it off the saran wrap. This works beautifully. I got a decent-tasting cookie, but I had never had these before and didn't know what to expect. The directions bewildered me in a few places. I may try these again now that I have done a trial run.
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Yummy Yam Casserole

Reviewed: Nov. 26, 2010
Oh, so much better than the old standbys with miniature marshmallows. I drained a big can of yams and beat with the electric mixer, then made as directed. I made this the day before without the topping, then added the pecans, brown sugar, and melted butter to the top and stuck it in the oven while the dressing baked. It was perfect. I can't say my guests raved about it, since only two of us eat yams, but if you love yams or sweet potatoes, you should love this.
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Pecan Pie V

Reviewed: Nov. 26, 2010
I'm giving this 4 stars because I personally did not care much for it, but my guests raved about it. I made it exactly as directed, except for adding a few pecans to the top as other reviewers suggested. I would make it again because everyone loved it.
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Black Bean Soft Tacos

Reviewed: Oct. 16, 2010
I have been making these for years, and they are wonderful. Even my meat-loving husband approves. Don't leave out the jalapeno peppers! If you prefer less heat, use the "tamed" variety. We buy them "deli sliced" in a glass jar, and I chop them up finer. They add a lot of flavor.
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Pizza Dough I

Reviewed: Oct. 16, 2010
Having read several reviews, I decided to follow the recipe exactly as written, especially since I was in a hurry. I did use rapid rise yeast, since that was all I had. I should have started with 2 1/2 cups of flour. The amount needed for a recipe does vary due to humidity. Nevertheless, I used the full 3 cups, and the dough was quite dry. I kneaded it until it was manageable, and then put the dough ball in the pan, flattened it out, and used a rolling pin to get it started. It was quite stiff, but I managed to work it to the edges and up the sides of the pan. This brings me to a feature about this recipe that I really like. When working with most yeast doughs, you end up with a lot of thickness around the edge of the pan, but with this dough, it stays put and does not continue to rise after you press it into place. You don't end up with a thick ridge around the outside. The directions are a little lacking, so I'm tempted to give this only 4 stars. The end product is quite good, but not great. Yesterday afternoon, though, when I was stressed out and in a hurry, this recipe came to my rescue. Pizza dough this good, this fast, is worth 5 stars to me.
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Roasted Cajun Potatoes

Reviewed: Sep. 22, 2010
I was making the "Grilled Salmon with Avocado Dip" recipe on this site, and one of the reviewers suggested serving this as an accompaniment. My husband loved these potatoes. I didn't have shallots, but added some chopped onion.
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Grilled Salmon with Avocado Dip

Reviewed: Sep. 22, 2010
Excellent! I broiled the salmon. We're not fans of lemon pepper seasoning, so I coated the salmon with olive oil, then sprinkled with dill, onion, and salt & pepper. Another reviewer, Erin, suggested serving this the the Roasted Cajun Potatoes(from this website). The meal was a big hit.
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Chicken Pot Pie IX

Reviewed: Aug. 25, 2010
This is excellent. I wanted to give it 5 stars, but am giving it only 4 because because the directions don't instruct you to reserve the chicken broth you have just made when you boiled the chicken and vegetables--- and which you will shortly need to make the sauce. I suspect that the contributor uses canned broth, but this is wasteful and pointless; thus the 4 star rating. If you use the home-made broth, as I did, you will probably have to add salt to the finished product. I could only guess at how much, so waited to taste the finished product. Next time I'll have a better idea how much extra salt I want and can add it earlier on. That's my only criticism of the recipe. Some readers suggested adding garlic. I add that to just about everything else, but did not feel the chicken pie needed it. I do tweak my recipes to make them lighter and healthier. For this recipe, I replaced the butter with Smart Balance. I made my pastry with canola oil, using an old Betty Crocker recipe. I replaced just 1/4 cup of the white flour with whole wheat, which gave the pastry a slightly nutty flavor--really quite nice. If you want to make oil pastry, be sure to roll it out between two pieces of saran wrap. Running a damp rag over your counter top will help the bottom piece stay in place. Once the pie crust is rolled, remove the top piece of wrap and slide your hand under the bottom one. Lift wrap and rolled dough, invert over the pie plate, then peel it off. So much easier!
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Banana Wheat Bread

Reviewed: Aug. 8, 2010
Thanks for this wonderful recipe. I've made this bread 3 times. If you're looking for a great-tasting, nutrition-dense banana bread that isn't high and fat and sugar, this is it. I use 4 bananas. I had trouble getting the bread out of my corning ware 9x5x3 loaf pan, so switched to using 2-8x4x2.5 metal pans. I set the timer for 50 minutes, and the bread was perfect.
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