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

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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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79 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

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

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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21 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

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

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

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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9 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

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

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

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

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

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

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

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

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

Split-Second Cookies

Reviewed: Nov. 15, 2010
So smart! I never would have thought to do this - it's basically a "thumbprint" cookie but with much less rolling involved. You could roll the logs in nuts...however you do "thumbprint." But it is faster! And it makes a nice-looking cookie. I drizzled mine w/ a milk/powdered sugar glaze.
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5 users found this review helpful

Sweet Corn Bread

Reviewed: Dec. 5, 2010
What I don't like about most corn bread is that it's crumbly and dry. It feels so dry in your mouth that you have to put a ton of butter on it to moisten it up. My experience is that if you put sour cream in quick bread recipes, it produces a finer crumb and makes the product moister. Perfect! OK, I am from Michigan, so I like my corn bread sweet. ;) I made some honey butter to go along with it. Never got so many compliments on corn bread before. Thanks! Oh, I did add some no-salt canned corn - about a half of a can as I wanted some added texture.
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4 users found this review helpful

Lemon Poppy Seed Loaf

Reviewed: Sep. 18, 2011
These are not rated highly enough imo. They are wonderful and moist. Lemon-flavored baked goods are the sort of thing that are subject to personal preference. Some like just a hint of lemon and then there are those who are like me - I want so much lemon that it makes me pucker up! So I add lemon extract and generously measure that 1/2 C of juice and zest. Also, I add a glaze of lemon juice and powdered sugar to the tops of the muffins when they've cooled a bit. My kids LOVE them.
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4 users found this review helpful

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