MAMABEAR2TWOCUBS Recipe Reviews (Pg. 1) - Allrecipes.com (18121922)

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Baked Buffalo Chicken Dip

Reviewed: Mar. 1, 2014
Huge hit! I made it the night before and couldn't stop eating it cold straight out of the fridge. I left out the cayenne, cut the hot sauce to 1/2 C, and used cheddar/jack because I'm a wimp. It still had decent heat and SO much flavor. VERY blue cheesy, so adjust according to your own blue cheese meter. I happened to use bacon blue cheese dressing because I am unable to resist bacon anything, but it didn't seem to impart any flavor. Now I'm looking for excuses to entertain.
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7 users found this review helpful

Garlic and Herb Lamb

Reviewed: Oct. 30, 2011
LOVE this herb crust for lamb. This is almost identical, except for the garlic, to the recipe I've been using for years from the Betty Crocker cookbook. I make True Lancashire Hot Pot from this site with the leftovers.
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3 users found this review helpful

Easy Chicken Enchiladas

Reviewed: Sep. 12, 2011
Crazy good! Even my 7-year old polished it off. I might increase the chicken or cut back on the sour cream a little next time, but it's great as written. The only problem I had was that I didn't read the part about covering it and the exposed ends of the tortillas got a bit crispy. For me, this made 12 enchiladas in two 13x9 pans. I froze the second one (pre-oven) and it worked beautifully.
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4 users found this review helpful

Cocoa Rub

Reviewed: Sep. 1, 2011
This was SO good! I used all the ingredients, but didn't have enough cumin and garlic powder, so I upped the onion powder a bit. I also halved the salt because I used this in a shaker bag with chicken legs. Roasted them in the convection oven at 375 and they came out very tasty and juicy. It made enough to thoroughly - perhaps too thoroughly - coat about 14 legs. Probably a little intense for many, but everyone I served it to raved. UPDATE: This time I made it with half the salt and no onion powder (on hand, y'know?)and took it to a pot luck. I watched carefully - only adults took it, but they all finished it. It was too dark, funky looking, and strong smelling for the kids.
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4 users found this review helpful

Tzatziki Chicken

Reviewed: Jul. 30, 2010
Tzatziki=Love; Cumin=Love; Tzatziki+Cumin=Not So Much. I was pre-composing a review as I prepared this dish about how wonderful it is to discover a unique combination of ingredients that would never have occurred to you, but somehow work well together. I won't get to use that review here. I'll try the tzatziki as a marinade again, because that seems a solid recommendation that I'd never tried, but perhaps with different ancillary spices as a tablespoon of cumin seemed to overwhelm the more delicate flavors of the tzatziki. It wasn't bad, by any means, it just didn't meet my hopeful expectations.
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15 users found this review helpful

Cinnamon Sugar Tortilla Delight

Reviewed: Jan. 5, 2010
Holy #$@*! I just let my boss carry on a one-sided conversation for an entire phone call because I couldn't stop eating this. I used the same ingredients (real butter, though) and prepared it a little differently based on ideas from other reviewers. I fried the tortilla in butter and sprinkled the cinnamon sugar on after flipping and served it open face. My husband said it was delicious and that's practically effusive from a man who doesn't share my enthusiasm for food.
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5 users found this review helpful

Dilly Crab Salad

Reviewed: Aug. 18, 2008
This was quite tasty, despite the deceptively short ingredient list. The pasta to crab ratio seemed a little high unless you really need to extend this for a potluck. I'm trying this with leftover grilled salmon right now (with half the pasta). UPDATE: The salmon didn't play well with this dish.
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12 users found this review helpful

Quinoa and Black Beans

Reviewed: Feb. 1, 2007
4 stars is relative to all the recipes I've tried on this site. 5 stars if I'm only comparing healthy side dishes. I used a whole can of beef broth and a little less cayenne (to be toddler friendly). My guests were very impressed and even my husband commented favorably the next day (high praise from a man of few words). When I first made this quinoa was difficult to find, now it's everywhere.
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10 users found this review helpful
Photo by MAMABEAR2TWOCUBS

Big Soft Ginger Cookies

Reviewed: Jan. 31, 2007
My 3-year-old crammed the first one in his mouth and signed "more please." I couldn't even wait the 5 minutes post-oven to taste these gorgeous lovelies and they taste just as good as they look. I'm not sure how big a walnut is and ended up with 40. There were only six left the next morning and I can confirm they stay soft (and we didn't even cover them).
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6 users found this review helpful

Spinach Rice Casserole

Reviewed: Jan. 18, 2007
My husband enjoyed this. That may sound pedestrian, but trust me, I don't get that often -- usually polite non-commentary. I browned two chicken breasts with the onion and substituted a can of cream of chicken and mushroom soup for part of the water (because of the previous reviewers "bland" comment). The spinach flavor came through quite strongly.
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2 users found this review helpful

Pinto Bean/Ham Soup

Reviewed: Jan. 10, 2007
The flavor was what you would expect from a ham/bean soup, tasty, not spectacular, but predictable. While the soup part was pretty darn easy to make, I had some problems with the dough. It was super dry and I could barely pack it into a ball to rest. The pinch and roll took a lot longer than I expected and my cherry pits graduated to olive pits and hey, there may have even been a peach pit or two at the end. The dough balls didn't seem to add anything to the soup so I wouldn't even bother if there were a next time.
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20 users found this review helpful

Oh So Tender Brisket

Reviewed: Jan. 9, 2007
I was inspired by kado's experiment and tried my own: this vs. Jewish Grandma's Best Beef Brisket. I truly expected this one to blow the other away and thank goodness I had the other because I ended up with the shoe leather further surrounded by burnt jerky. I think it was my own fault as I went for the eight hours and didn't check on it -- some crock pot fantasy that the since my oven was holding 275 perfectly, the meat was just getting more tender. From the first hour on, the house was filled with the most wonderful aroma so I'll be trying this again and aiming for 6 hours. The dried, burnt residue looks like it might have been nice drippings at one point. UPDATE: Tried again. Flour doesn't stick to the inside of roasting bags so I'm not sure what that does. Had to add beef broth at 4.5 hours, turned oven off at 5.5. Meat was tender, but not overly moist. Much better than last time, but still not what I'd hoped for. Maybe I'm just not a brisket fan.
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7 users found this review helpful

Jewish Grandma's Best Beef Brisket

Reviewed: Jan. 9, 2007
This recipe saved my dinner. I had an extra large brisket, so I cut it in two and made this and Oh So Tender Brisket. The other turned out like jerky (my fault, I think the recipe has great potential), so I was happy to have this as backup. I had a few issues with the actual execution of the recipe. I couldn't figure out how the uncooked side of the meat would brown on top of onions so I browned it before adding the onions. Because the onions were thickly sliced, adding the liquid to nearly cover the meat results in swimming meat when the onions cook down and a LOT of liquid left at the end. I used beef broth (1 can regular, 1 can Campbell's double strength). I made gravy and the flavor was good, but pretty salty so I'll adjust the broth content next time. The meat was wet, but not moist (if that makes sense). I've never made brisket before so that may just be the nature of the beast. The simple ingredients really allowed the meat flavor to take center stage and meat purists will appreciate the taste.
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61 users found this review helpful

Clone of a Cinnabon

Reviewed: Dec. 8, 2006
Used a packet of yeast, regular flour and my stand mixer and it worked out great. The dough was very sticky so I had to liberally flour my silicone non-stick rolling mat and my hands. The cinnamon mix goes on so thick I was really just spreading it even with my hand instead of sprinkling, but the amount is perfect in the end. There was no mention which direction to roll and I'm glad I chose the short end because it created more spiral layers per roll. I think I liked it better than my husband and his friends, but should we really give their opinion much weight?
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12 users found this review helpful

Spinach Souffle

Reviewed: Dec. 8, 2006
Good recipe that worked despite me forgetting to use a water bath. The top was a lovely brown and the flavor was reminiscent, though not quite identical, to my childhood favorite Stouffer's spinach souffle.
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7 users found this review helpful

Amish White Bread

Reviewed: Dec. 8, 2006
As a yeast novice, I thought I screwed up several times and it still melted in my mouth. I mixed the sugar and two packets of yeast and added the water and let it set for 20 minutes. Mixed in the other wet ingredients, then the dry (used all-purpose flour) 1 C. at a time with my Kitchenaid stand mixer. The dough was uber-sticky so I scraped it into the oiled bowl. I'm not a kneady person so I barely did any after the first rise, yet it worked. Gotta love an easy, bulletproof and oh-so tasty recipe. UPDATE: I screwed up the second time around and only used 4 cups flour. I didn't add the rest until after the first rise and it STILL came out great.
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10 users found this review helpful

Black Bean Hummus

Reviewed: Dec. 8, 2006
Love it! I skipped the lemon juice and cayenne as a personal preference and to make it toddler-friendly and it turned out fabulous. I'll confess to using just a spoon and not wasting time with chips or pita.
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3 users found this review helpful

Potato Squash Casserole

Reviewed: Nov. 29, 2006
This dish had more flavor (the good kind) than I expected from the simple ingredients. I confess to adding a sweet potato (needed to use it) and cubing the ingredients instead of slicing (toddler friendly). I had physical problems crumbling uncooked sausage (the only kind I could get was a roll so it wasn't crumbly) so it was big globs and I had mental problems using uncooked sausage. It was thoroughly cooked, but I kept imagining all the grease that usually gets drained off. I'll brown and drain it first if I use this recipe again.
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12 users found this review helpful

Forgotten Party Cookies

Reviewed: Nov. 22, 2006
Forgotten? I spent a tortured night tossing and turning, hearing muffled voices from the oven whispering "we're ready." The insides of the middle cookies on the bottom rack were hollow and gooey (and tasty), but it may have been because I only heated the oven to 350. I made the first sheet with vanilla only and added maple flavor to the rest. It was heavenly. I'll try heating to the correct temperature next time and maybe put some bricks in the oven to slow down the cooling time.
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18 users found this review helpful

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