TOYMOMMY Recipe Reviews (Pg. 2) - Allrecipes.com (1693784)

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Almond Biscotti

Reviewed: Jan. 24, 2010
Thank you for this recipe. I'll admit, I did not follow it to a "T", but give it five stars because it's the highest recommendation I can give and I feel the recipe deserves it. I read another almond biscotti recipe (from another site), and that one called for 3 eggs, but no butter (no fat at all). Personally, I like the taste of biscotti with butter, so I decided to use 1/2 C butter and reduced the eggs to 2 rather than 3 (other recipe called for 3 eggs also w/ same amount of flour) so the loaves wouldn't spread so much when baking. I was going for a really "almond" taste, so I used almond extract and toasted 1 C of almonds. The results were exactly as I had hoped - YUMMY!!! A tip - when I get ready to toast the biscotti, I place the slices on a cooling rack on top of a cookie sheet. Then there's no need to turn them, and toasting only takes half the time.
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21 users found this review helpful

Herbed Pork Roast

Reviewed: Oct. 4, 2009
Decided to try this because of the good reviews. I've made plenty of pork roasts and this ranks up high. I made it for company and we all thought it was superb. I rubbed it the night before and wrapped in plastic wrap. Then I started it in a 450 convection cycle for 15 min, lowered the temp to 325 and put the lid on my cast iron dutch oven for 2 1/2 hours. It was juicy and tasty and exceptionally tender!
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19 users found this review helpful

Lentils and Rice with Fried Onions (Mujadarrah)

Reviewed: Sep. 12, 2009
A great restaurant we have in Detroit is Steve's Back Room. Their Mujadrah is fabulous and I've played w/ a recipe for a long time to try to recreate it. First, start your thinly sliced onions in a wide, heavy fry pan. Slice way more than you think you will need. If you want to be very decadent, use a stick of butter. Sautee on very gentle heat for close to an hour. I would cut back on the rice and let the lentils be the star. Depending on whether you want the lentils to be 'mushy' or not will be the deciding factor in how much liquid and how long you cook it. I like mine to be tender but not mushy. I usually add chicken broth in a 2:1 ratio w/ the lentils and rice, and throw in a pinch of cumin and gently simmer for about 20 minutes. Definitely top each serving w/ the yogurt (plain) and the onions and pour a spoonful of leftover butter on as well. A cucumber salad makes a great accompaniment w/ some mint and yogurt too.
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23 users found this review helpful

Marinade for Chicken

Reviewed: Apr. 29, 2009
Gives chicken even boneless skinless breasts a good flavor. I used just about a half cup on four breasts, and had at least two cups of marinade left over for future use (stored in fridge). Didn't have much time to leave on, so I used my multi-blade meat tenderizer. I recommend one of these little wonders highly - it not only breaks up tough fibers in meat but also helps to drive the marinade into the meat. The result was extremely tender and tasty meat. My nine-year old son gave the chicken a very high thumbs up, and he often complains that it is "too chewy".
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6 users found this review helpful

Blender Hollandaise Sauce

Reviewed: Apr. 18, 2009
Thanks for a great recipe! I used a small food processor and easily made a half recipe. It didn't thicken up too well, so I warmed it in the microwave. It thickened unevenly, so I just plopped it all back in the processor and it was fine - thick, smooth, and warm. My kids (12 and 9) LOVED it!
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4 users found this review helpful

Fudge Meltaways

Reviewed: Dec. 11, 2008
I prefer these to the seven layer bars. I had these at a tea at a teacher's house, and begged for the recipe. They are now on my husband's top five cookie list. I used powdered egg whites instead of a raw egg (used equivalent of two) to decrease risk of salmonella.
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9 users found this review helpful

Creamed Spinach

Reviewed: Nov. 11, 2008
Wow! My 11 and 9 yr olds fought over the last of this. It's that good and very easy. I didn't read the directions, but having cooked for a number of years, I figured out the method. OK, it wasn't as written but I had fabulous results. So I melted the butter in a saucepan, then gently cooked the garlic. Then I made this into a white sauce of sorts w/ the flour and milk. I squeezed my spinach dry as I don't care for that liquid in the spinach (tastes like the freezer), so I added more milk. It got a little dry while waiting to serve it, so I threw in some fatfree half and half (what a wonderful invention!!!). Add the nutmeg - freshly ground if you have it. It adds just the right touch to a creamed dish. I used white pepper and sea salt and plenty of fresh parm.. YUMMMMMMM!!!
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66 users found this review helpful

Fresh Pear Bread

Reviewed: Oct. 28, 2008
Yummmm...loved that this recipe called for 4 cups of pears as I had lots to use. It makes the bread moist, moist. I have found that if you toast the nuts (walnuts) for any recipe, it makes the flavor more pronounced. After burning many batches of nuts, I've found that I can toast them PERFECTLY in the microwave. For my oven it takes two minutes on high for a cup. I made a little glaze for the top w/ butter, powdered sugar, a little maple extract and maple syrup. Good enough to serve as a dessert.
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21 users found this review helpful

Curried Wild Rice and Squash Soup

Reviewed: Oct. 16, 2008
Since I am making this soup in October here in Michigan, I substituted apple cider from the cider mill for the orange juice. I added a peeled apple to the onion and garlic (OK, I used two cloves of garlic). Rather than boiling the squash, I chose to cook it covered on low heat w/ the onion/garlic/apple until it was soft (about 45 minutes). I like soup w/ texture, so I reserved a portion of the veggies before pureeing the rest. I cooked the rice in the broth then added to the pot. The first time I made the soup, I tried cooking the rice in w/ the puree, and found that the rice remained too firm even after boiling for an hour, so cooking it in the broth is the way to go. I made this soup for some vegetarian friends using a vegetable stock for the chicken, and it was awesome. I really like this soup w/ cucumber slices - the cool crunch is a nice contrast. Thank you for this delicious recipe!
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21 users found this review helpful

Walnut Pear Coffee Cake

Reviewed: Oct. 7, 2008
It was gobbled up at work very quickly. Made a moist dense cake. I was not sure how to divide the nuts and filling/topping. I just ended up whirling the butter, nuts, etc. in the food processor and putting half in the middle of the cake and the other half on top. That seemed to work fine. I used three smallish pears, and chopped them in the processor as well. I lined the bottom of the springform pan w/ parchment, and it was easy to pop the cake out, invert, peel off the paper, then re-invert onto a serving plate without the bottom of the pan on the plate.
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13 users found this review helpful

No Fail Pie Crust II

Reviewed: Aug. 3, 2008
Thank you for this recipe! I'd gotten to the point that I thought I'd never master pie crust. But now, I can bake a tender crust -whoo hoo! One point I already know is this: keep the dough chilled when working with it. I ended up using a chilled cookie sheet to help cool it down when rolling.
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10 users found this review helpful

German Potato Salad

Reviewed: Jun. 7, 2008
I liked the variation with the green onion. It adds a fresher taste. My kids (8 and 11) gobbled this up.
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3 users found this review helpful

Way Easy Pizza Sauce/Bread Stick Dip

Reviewed: Nov. 26, 2007
Easy and inexpensive. Thanks! I've used this recipe for quite some time now. The fresh garlic made the sauce too "intense" for the kids, but I liked it. To be "kid-friendly", I upped the sugar a tad bit, used garlic powder, and use jarred spaghetti sauce. I add a little olive oil to make it easier to spread. This makes a nice, thick sauce and a little goes a long way.
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6 users found this review helpful

Dutch Apple Bread

Reviewed: Sep. 30, 2007
Absolutely gorgeous loaf of bread, and it tastes fantastic! This made a generous 9x5 loaf. I added just pinch of cinnamon to the batter. I made the glaze for the top as another reviewer suggested. I added a splash of maple flavoring to the glaze, which I think enhanced the bread. I added just a little oatmeal to the streusel to give it a little crunch. Make sure your streusel is applied in small pieces to prevent it from sinking. Try this recipe! You will be delighted!
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10 users found this review helpful

Homemade Banana Pudding Pie

Reviewed: Feb. 27, 2007
I'm glad to see I'm not the only one who is a "pudding snob"- I can not stand instant pudding, and prefer to not eat the boxed stuff at all. I agree it's a good idea to cut back on the sugar and throw in a pinch of salt.
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22 users found this review helpful

Sherry and Brie Soup

Reviewed: Feb. 21, 2007
OK, I made a few changes to this recipe to meet my family's preferences. I appreciate the recipe and that's why I'm giving it five stars. I had a large wheel of Brie to use and this took care of half of it and my kids ate the soup, asking for more!!! I changed the veggies to 1/2 leek, sliced thinly, and about 1/2 cup chopped carrots, and added them at the beginning with the butter. I therefore didn't really do the roux, but did let the flour brown slightly. I probably had at least 16 oz of Brie, maybe a few ounces more, and trimmed off all of the end and most of the rind on the top and bottom-I left some as I like the flavor. This was a yummy soup our family enjoyed as a main course with rolls-thanks for submitting it!
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5 users found this review helpful

Brownie Biscotti

Reviewed: Dec. 18, 2006
Very yummy with a few slight changes. I baked at a lower temp, and made three smaller loaves. I toasted my walnuts and increased the amount, also increased the chocolate (I just coarsely chopped regular chocolate chips). Instead of an egg wash, I just dusted the tops with powdered sugar. Looks so nice on a cookie tray with the cranberry-pistachio biscotti from this site.
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4 users found this review helpful

Whipped Shortbread Cookies

Reviewed: Apr. 22, 2006
A great, simple cookie. Loved the light texture acheived by whipping. I added the vanilla as suggested (I add vanilla to most baked goods). Also, I whipped the butter separately for about five minutes, then added the confectioner's sugar and whipped more. I added the flour, 1/2 C at a time, but didn't beat long. I've always believed that beating flour developed the gluten, and makes baked goods tough. My cookies were tender and wonderful. I only got 19 though, so each one had almost a tablespoon of butter. One was enough to satisfy though. YUM!
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5 users found this review helpful

Cranberry Sauce Extraordinaire

Reviewed: Dec. 3, 2005
Not your traditional cranberry sauce from the can. If that's what you're looking for, try a different recipe. This is for those that want a fruit sauce to complement meats, or to top ice cream, waffles, biscuits, etc. It's absolutely the BEST!!!
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3 users found this review helpful

Grandma Johnson's Scones

Reviewed: Oct. 17, 2005
I've made these (and tried other scone recipes on this site) several times now, and give these the highest rating. I've found the following hints helpful: handle the dough as little as possible so they don't get tough, use plastic wrap to help get the dough together, and instead of using flour when rolling out the dough to prevent the dough from sticking, try using confectioner's sugar. It seems to put a little sweet coating on the finished product. Thanks for sharing your fabulous recipe!!
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41 users found this review helpful

Displaying results 21-40 (of 59) reviews
 
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