TOYMOMMY Recipe Reviews (Pg. 1) - (1693784)

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Microwave Oven Peanut Brittle

Reviewed: Dec. 11, 2003
I have made (no exaggerating) dozens of batches-it makes a great gift! I use a 9.5 oz can of Planters lightly salted cashews. Here's what I have found to be helpful: I reduced the baking soda to 1/2-3/4t. baking soda (I could taste the soda-yuck), and I add the nuts after the mixture starts to turn slightly brown (about 4 min. in my microwave). The mixture stiffens up some, but will then soften when you cook it again-that way, the nuts don't burn at all. Keep adjusting the times for your microwave-it's worth it! Add Tip: to thin/spread out the brittle, try using forks to "pull out" the candy along w/ heating your cookie sheet.
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337 users found this review helpful

Soft Sugar Cookies IV

Reviewed: May 11, 2005
Very easy to make! I use margarine for the shortening. They remind me of Lofthouse cookies-only a little smaller. I make a glaze with powdered sugar, milk, and a little vanilla (and some fun food coloring) to glaze these. You can add sprinkles at this point also. Kids LOVE them. I've been bringing them in for school b-day parties (and the teachers like them too!).
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185 users found this review helpful

Acorn Squash with Apple

Reviewed: Sep. 16, 2005
I have used a similar recipe for a long time that uses more butter. I put a little nutmeg and cardamon in mine as well. I am giving this 5 stars because it is a delicious way to make squash, and also for the tip on how to peel those buggers-they're not easy!! Thanks for the tip!!!
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88 users found this review helpful

Tomato Barley Soup

Reviewed: Apr. 28, 2003
This soup has a wonderful, mellow flavor! Prior to adding the barley, I pureed half the soup as my family doesn't care for vegetable "chunks". I also made a quadruple batch of this for a Soup Supper at church. It was a big hit. Thanks! More info 10/08: Can't tell you how many times I've made this soup and always, always get positive comments from young and old alike from simple and sophisicated palates. My advice: don't add any extra flavors such as basil. Resist the temptation! I also thought it would be good, and luckily just modified a small amount of the pot. The results made for a different soup entirely. The only thing that I've changed is to omit the water and substitute all chicken broth (low sodium is best) I do agree that drastically changing the recipe makes it hard to rate what is written for the original, however, I often find it helpful to read what others have tried, and sometimes substituted in a pinch. In my opinion, please keep sharing. That's part of why I come to allrecipes.
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80 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

Blueberry Cream Muffins

Reviewed: Jul. 15, 2004
I've used a different Blueberry muffin recipe for at over 20 years. They always were dry by the second day. These were wonderfully moist and dense. I used light sour cream, maybe 50% more berries, and a little cinnamon/sugar sprinkled on top before baking. I also halved the recipe. Now I wished I hadn't as I will have to make more! Everyone loved them-thanks! UPDATE 2012: I use melted butter rather than oil - the flavor is much better. A streusel type topping is very good on these, but you don't need it. People still tell me how good these are, and they ARE good!
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57 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

Joey's Peanut Butter Cookies

Reviewed: Sep. 2, 2005
Wow! They are the best! I didn't use quite a cup of peanut butter because it just looked like too much, but they were fantastic! The dough was very fluffy (I used my Kitchenaid mixer), but workable. I rolled them in sugar and made the traditional criscross design. Make a double batch if you're a cookie lover!
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35 users found this review helpful

Easy Crab Linguine

Reviewed: Apr. 15, 2005
Fast and easy. All four of us liked it. I did make a few modifications: I added a little wine after sauteing the garlic and onions to soften them a bit, threw in a chicken bouillon cube with the milk, and added some chopped chives in top of each serving. These all probably helped to boost the flavor a bit. I like the fact that you get the creaminess, but don't have to add the fat by using milk instead of cream. I will make this again, and would serve it to guests.
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30 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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25 users found this review helpful

Dill, Feta and Garlic Cream Cheese Spread

Reviewed: Dec. 7, 2003
Really tasty and couldn't be easier! This is a great one to make ahead of time and pull out when needed. I agree that it's easy to adjust the amount of seasonings to fit your taste-you can even adjust the amount of feta. Thanks, Bronte! 2005-This recipe was featured in the USA Today weekend section. The REAL submitter is my sweet s-i-l, Susan Getter-You're famous now!
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23 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

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

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

Caramel Apple Dip

Reviewed: Sep. 21, 2004
Super easy to make, and keeps well too. Head and shoulders above the commercial stuff. People always rave about this dip, and it's perfect for the fresh autumn apples. I add a little vanilla as was recommended by a previous reviewer.
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20 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

Italian Dressing Mix

Reviewed: Nov. 5, 2010
I omitted as much of the salt as possible - used garlic powder rather than salt. I had only celery salt, so I used that. One thing I added was a shake or two of dried mustard. It works as an emulsifier so that the oil and vinegars stay blended. I mixed those together well, then used olive oil, red wine vinegar, and a few shakes of balsamic. I tossed a portion of that into a head of romaine, about a 1/4 cup each of pepperoni and mozzarella cheese, and a chopped tomato. We absolutely loved it - tasted like it was from a restaurant. Thanks!
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17 users found this review helpful

Ham and Swiss Casserole

Reviewed: Mar. 18, 2004
I have to admit I made a major change in the recipe. I had some leftover rice pilaf, so I added 4 C of that to substitute for the noodles. The pilaf had sauteed onions and garlic in it and was cooked in chicken broth. So I did not add extra onions. Also, I added the parmesan to the mixture (and added maybe a little more, too). Otherwise, I made the recipe as written. We all liked it and did not find it bland at all. I think I'll make it this way again. Thanks for the recipe. It's always good to find a new way to cook with ham.
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17 users found this review helpful

No Roll Pie Crust II

Reviewed: Aug. 27, 2005
Super easy! I can't roll pie crust either, and this is tasty. I added nutmeg as suggested, and placed the crust in an 8x8 spuare pan, topped it with fresh apple pie filling and a little crumb crust to make apple pie squares. Yummy-and you don't have to eat a big piece-thanks!!
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16 users found this review helpful

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