MommyWithaPhD Recipe Reviews (Pg. 1) - Allrecipes.com (18008322)

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Luscious Slush Punch

Reviewed: Dec. 17, 2008
I had to make a punch for a banquet (about 100 people) and this recipe was awesome! It was easy to make and I received many compliments and requests for the recipe. People loved it! I think I drank 6 glasses myself! After reading other reviews, I also cut the sugar in half (1 1/4c.) and next time I will probably only use 1 cup, maybe less. With the juices and soda added, you really don't need very much additional sugar. It has a refreshing sweet taste, not overly sugary. The punch, before the soda is added makes about 1 gallon (64 oz. of mixture for each bottle of soda), so I froze the mixture in 1 gallon containers overnight. I didn't want it to be too slushy so I put it in the fridge the next morning and by 5:00 it had thawed to where it was easy to pour but still slightly slushy. Once I added the chilled soda, the rest of the mixture melted and it was just the right temperature. I like that it doesn't use sherbert and that the punch mixture is made up in advance so that you're not adding 3 or 4 different ingrediants to refill the punch bowl. Not only is this recipe super easy, but becuase you can change jello flavors it can be very versatile. You can always change the flavor to get a different color punch - especially fun for showers and holiday parties!
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6 users found this review helpful

Curried Quinoa Salad with Mango

Reviewed: Jul. 22, 2008
I recently read about the amazing nutritional value of quinoa (it's a complete protein by itself and has iron too - essential for vegetarians!) in a local paper. I've been a vegetarian for almost 25 years and couldn't beleive I'd never heard of this incredible grain. This was the first recipe I tried and it was a hit! I was a little nervous because I couldn't remember if my husband liked curry (you'd think I'd know after nearly 18 years!) and I know he's not crazy about mangos. He loved it! He says it's a great way for me to get him to eat mangos! I love that you can eat it cold so it's a great make ahead dish The only change I made the first time was to use vegetable broth instead of chicken. The second time I only used 1 tsp. curry because it was a little strong for me (though my husband liked it fine with 1 1/2). My 3 and 5 year-olds did not like it, which isn't surprising. They're in a "don't want to eat new things stage" right now. If you're wanting to try Quinoa and like curry you should defnitely make this recipe.
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Smushed Apples and Sweet Potatoes

Reviewed: Oct. 30, 2006
Oh Yum! This is a wonderful recipe. My family loves sweet potatos - even the little ones. Everyone devoured this recipe! And it is even more scrumptious with just a little butter on top. I have a sweet potato casserole I make for special occasions because it takes more time, but I honestly like this recipe better (and it's healthier than my other recipe). I love the subtle apple taste mixed with the sweet potato. The best thing about it is that it's quick and easy! I ALWAYS make my sweet potatos in the microwave, whether eating them plain or in a recipe. For this recipe, poke holes in the potatos, wrap in a paper towel, and cook about 8 minutes. Then, just scoop out the flesh and mash. It's super easy and FAST! I've always found it hard to peel sweet potatos, so the microwave is a good alternative.
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48 users found this review helpful

Banana Wheat Bread

Reviewed: Jun. 11, 2005
Hooray! A 100% whole wheat bread that tastes delicious! I've always made whole wheat, honey-sweetend muffins for my children since they could eat them, but these are ones mom and dad love too! I love that they have wheat germ and no refined sugar. With this recipe I like to make about 10 mini-muffins for my son, and then I use the rest of dough to make regular muffins for my husband and me. After I fill the mini-muffins I usually stir in some chocolate chips for the adults they're so healthy we cheat a little). I don't use nuts as my husband doesn't prefer them. These taste as good to me as white bread muffins. Once you get yourself adjusted to whole wheat you won't notice the difference (sort of like skim milk!). I have rarely given our children white bread and they love wheat - it really is about what they are exposed to. In fact I have a great whole wheat pancake recipe that my son loves. We took him to Cracker Barrel for breakfast once and he wouldn't eat his pancakes because they weren't like mommy's! All that said, if you want a delicious, healthy bread/muffin recipe and want to expose your family to whole wheat this is a great place to start!
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2 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: May 15, 2005
Yummy, beautiful, and Huge! These cookies were excellent - they really do look like they are from a bakery. They would be awesome for a bake sale as you could sell them individually - one is enough for most people though my husband ate 2! He was anxiously waiting for them to be cool enough to devour. I didn't have butter (it's too expensive, I rarely bake with it) so I substituted margarine and they were great. They weren't flat at all. I have had other cookies come out flat and have learned it depends on something other than the recipe (though I haven't quite figured out what). I used a 1/4 cup measuring cup to get rounded scoops and each cookie came out perfectly formed. This is defintely a recipe to keep!
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Best Chicken Ever

Reviewed: Apr. 9, 2005
Wow! I'd give this recipe more than 5 stars if I could. I'm a vegetarian, so I've not tasted this myself, but my 2 1/2 year-old son who has never eaten more than a few bites of any chicken (including nuggets dipped in ketchup) devoured a 1/2 breast! He started eating before we even said the blessing! My husband also really liked it, so it will become one of my staple recipes. I love it because it is easy (I don't have a lot of experience cooking meat so it has to be easy) and it uses ingredients I always have in the house. I followed the suggestion to put dry onion soup mix in the sour cream. I used half of a package for 1 cup of sour cream. I only had 3 chicken breasts (they were large) so I used 1 c. sour cream and had plenty left over. I used 2 cups of cornflakes and had to crush up more. Because I used the soup mix in the sour cream I only added a very little amount of pepper and garlic powder to the cornflakes. The chicken was VERY tender! It was incredibly simple and a big hit with the family. Thanks!
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53 users found this review helpful

Orange Cake

Reviewed: Apr. 6, 2005
This was a very tasty cake - my husband loved it. I do not especially care for yellow cake (I'm very picky about cakes - it has to be excellent for me to eat it, otherwise I'd rather have a candy bar :-)), but this was good. I used vanilla pudding and orange extract because that's what I had on hand. I used an extra 1/2 tsp. of orange extract and Tropicana Orange juice (it's not from concentrate so the OJ has a much better taste). I think it had just the right amount of orange flavor. I made this for a friend's birthday and while my husband loved it, no one else made any comments. I think whether or not you give this an average vs. really good rating depends on how much you like yellow cakes, bundt cakes, etc (my husband loves both, I prefer chocolate). Overall, it was good and I would probably make it for my husband again. I do think you could tell it was a box mix though, and it wasn't as moist as I was expecting. The glaze is runny, so I added just a little cornstarch. Remember - even if the glaze drips off that's fine, it's a GLAZE, not icing. If it's too thick you won't be able to drizzle it.
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Asparagus Cashew Rice Pilaf

Reviewed: Mar. 29, 2005
This recipe is excellent! It has a wonderful flavor. I decided to use brown rice instead of jasmine. I adjusted the cooking time but found that there wasn't enough liquid to fully cook the brown rice. Next time I will use brown minute rice. Even with partially cooked rice this was awesome, so I know it will be even better next time. With every bite my husband and I said "mmmm..." It really is delicious! One thing to note: the recipe calls for 2 1/4 cups of broth. Most cans of broth are 2 cups - I just added a litte water to make it 2 1/4 c. so I wouldn't waste another can of broth. I also steamed the aspargus in my vegetable steamer.
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2 users found this review helpful

Slow Cooker Ham

Reviewed: Mar. 29, 2005
I made this recipe for our Easter dinner and it was a huge success! I'm a vegetarian so my skill in cooking meat is limited and I love the fact that this recipe is so simple! My husband loves using the slow-cooker because the smell permeates the whole house. I did have to chop off the top part of the ham to fit into my crockpot (I froze the unused part for later). If you need more ham but your slow-cooker won't hold it, I suggest borrowing more slow-cookers - this is the easiest way to make ham! I was afraid since I ended up only cooking about 6 pounds of ham that 8 hours might dry it out, but it was fine. There was so much juice, even though no liquid was added. Before I made the recipe I read that when cooking ham, the fat melts off and creates liquid - that's why it isn't necessary to add any water to the slow-cooker. At the end of 8 hours there was nearly 2 inches of liquid in my crockpot! My husband and son both loved this recipe! I loved the convenience of putting it in the crockpot and forgetting about it! I was able to cook the rest of our Easter dinner without taking up space in the oven. And, as most people always have brown sugar on hand, you never have to worry about missing an ingredient! I'm not going to bother cooking ham any other way - we have a new Easter tradition!
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16 users found this review helpful

Rory's Most Wonderful Corn Bread

Reviewed: Oct. 30, 2004
This is an excellent cornbread recipe. My whole family loves it! I love that the cottage cheese gives it an extra protein boost and the broccoli adds some vitamins (though 1/2 cup spread across 12 servings isn't much, every little bit counts). Sometimes I use less butter, but otherwise I follow the recipe exactly and it always turns out great.
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2 users found this review helpful

Best Carrot Cake Ever

Reviewed: Oct. 23, 2004
This cake lives up to its name! Carrot cake is really the only kind of cake I like so I decided to make it for my son's 2nd birthday (that way the kids are getting veggies too and I can eat the leftovers!). Since it was my first time making it I changed very little. I did leave out the raisins as not everyone likes them.I made a train cake so I used mini-loaf pans. The recipe makes 6 mini-loaf pans. I cooked 4 pans and then 2 and both times it took about 45 minutes. The cake was super-moist and really wonderful. Making it in mini-loaf pans also makes a great gift for the holidays. I may substitute applesauce for the oil next time and see how it turns out. If you do not have a food processor you may want to reconsider this reciple because it will take a really long time to grate 6 cups of carrots by hand. In case you are wondering how many carrots to buy- I used an entire 2 pound bag of carrots and it made just under 6 cups (about 5 3/4).
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3 users found this review helpful

Corn Dog Casserole

Reviewed: Oct. 23, 2004
This is a dish my whole family loves - including my 2-year old son and meat-eating husband. I don't typically have green onions on hand, so I substitute yellow or white onions (whatever I have)and it tastes yummy anyway. I always leave out the sage because we don't care for the flavor. You could use regular hotdogs, as they are less expensive, but the veggie dogs are healthier. I suggest skipping the step where you reserve part of the hotdog mixture for topping.The topping ends up sinking into the cornbread mix anyway so it really isn't necessary.
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23 users found this review helpful

Cottage Cheese Roast

Reviewed: Oct. 23, 2004
This is a fantastic recipe. I became a vegetarian at the age of 10 in part because I hated meatloaf and decided to tell my mom I wasn't going to eat meat anymore to get out of finishing my dinner- now I have a great meatloaf alternative to enjoy! I have made this recipe on numerous occasions and finally joined allrecipes.com so I could rate it. I was wary at first because the combination of ingrediants sounds odd, but it is delicious. My meat-eating husband and toddler son love it. I have made it with the dry onion soup mix and with meatloaf seasoning and both are tasty. I also increase the baking time per other suggetions to closer to 50 minutes. The key though is making sure you let it cool sufficiently, otherwise it will be a little soft when you cut it.
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3 users found this review helpful

 
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