Momof3 Recipe Reviews (Pg. 1) - Allrecipes.com (18147947)

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Easy Shake and Bake Chicken

Reviewed: Sep. 28, 2006
We had this for dinner last night and everyone loved the chicken. I used boneless chicken breasts, so I cut the cooking time by half and also used half the butter. I doubled the spices but not the flour as well per all the other reviews. Chicken was juicy and very good. All the kids raved! Quick and easy. Will make again!
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337 users found this review helpful

Creamy Macaroni and Cheese

Reviewed: Aug. 26, 2006
This macaroni and cheese is awesome! I also used Alton Brown's recipe until I found this one. Its easier and just as good if not better! If you really like Kraft or Velveeta brands of mac/chs, you probably won't like this. If you like real homemade Mac&chs, you will love this! I changed the servings to 4 and it still made a ton! The only changes I made was to use ground mustard instead of Dijon (too strong) and only 1/2 of a tsp (for 4 servings) or 1 tsp for the full 10 servings. Too much is overwhelming. I also substituted heavy cream instead of evaporated milk and that made it unbelieveably creamy. In fact I tried the evaporated milk when I made it a second time and I will NEVER make it that way again. It did not compare to the cream. I would recommend half and half or cream. And I also used a few slices of velveeta to make it creamier and not grainy but if you cook the butter and flour well, you won't get the grainyness anyways. Very very delicious. My new favorite!
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178 users found this review helpful

Cheesy Potatoes II

Reviewed: Jul. 10, 2007
These are the best cheesy potatoes! I use this recipe for all large get togethers and get raves every time. I would set out the frozen potatoes for a while to defrost a little bit to cut down on the cooking time. Great Potatoes Here!!
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31 users found this review helpful

Baked Slow Cooker Chicken

Reviewed: Jul. 24, 2010
you really can't go wrong here! I have made this chicken before without the foil balls, but this helps to keep the chicken out of the drippings which will boil the chicken and overcook it. Keeping it on the foil keeps it up away from the juice! If you happen to have chicken pieces instead of a whole chicken, then your cooking time is significantly less. I would check after 4-5 hours if you do that because it will cook much faster in pieces. I always season with seasoned salt and pepper and chopped onion. I also put a cup of water or chicken broth into the bottom of the crock pot as well. It helps to keep it moist. Chicken always comes out great in the crock pot! Falling off the bone because its so tender! thanks for posting Cotton!!
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19 users found this review helpful

Sugar Cookies with Buttercream Frosting

Reviewed: Dec. 27, 2006
This was an awesome cookie and frosting recipe. I had to cook the cookies a little longer than 4-6 minutes though. I like my bottoms to be light brown. Made these the week before Christmas and they stayed soft and yummy for quite a while. Frosting was the best I have ever tasted and will use on my cakes. I used clear vanilla flavoring instead of the regular vanilla extract to keep it bright white. Loved this recipe. Will use from now on.
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17 users found this review helpful

Vanilla Chip Cherry Cookies

Reviewed: Jan. 12, 2008
The flavor of this cookie is very good, however, I followed the recipe exactly and my cookies were falling apart because they were too moist or something. Maybe use only 1/2 cup butter??? They spread a lot which is fine, but they were falling apart and did not stay together. I was disappointed.
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11 users found this review helpful

Garlic Chicken Fried Chicken

Reviewed: Jun. 7, 2011
I made this tonight for dinner and it was phenomenal! Please note that the recipe says 4 skinless and boneless chicken breasts for all the people that used bone in chicken!! Follow the directions and you won't have to worry about the chicken not fully cooking through! Also I only used the 2 tsps of garlic powder and was disappointed that it didn't really have much of a garlic taste. I didn't see the the author's post below about it being 2 tbsps! But it still tasted awesome, so next time I will try the 2 tbsps for more garlic flavor! I also used a pack of chicken tenderloins instead of breasts bc that was what I had on hand. The chicken was juicy and flavorful. I can see how if you used bone in chicken it wouldn't get cooked all the way through, so you might have to use one of the other suggested methods after frying to get it cooked through if you insist on using bone in chicken. Definitely worth it, must try, very easy recipe! Thanks for posting!
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9 users found this review helpful

Simple Chicken and Noodles

Reviewed: Jan. 3, 2009
I needed to doctor this one up a lot. It has no herbs, vegetables or seasonings in it other than the salt! I was going to give it one star, but the noodles turned out very well. I added a bay leaf and seasoning salt and pepper and minced onion in with the chicken while it cooked. Then added some minced garlic and put the noodles in. I tried the broth and thought it was very bland. So I added quite a few cubes of chicken bullion, parsley and a tsp of poultry seasoning. I also thickened it a bit with a cup of water with two tbsp of cornstarch mixed in to make it thicker. But that was my preference. I think this recipe has good "bones" but needs some work.
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9 users found this review helpful

Nacho Cheese Sauce

Reviewed: Jul. 10, 2007
This was OK. Nothing special. Hardens very quick. I still think the big cans of nacho cheese or cheddar cheese sauce from Sam's Club tastes way better than this. But if your in a pinch and craving cheese, this can serve as a base. You will have to mix stuff in to serve your taste though. Its a little bland for my taste.
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6 users found this review helpful

Beaumont Ranch Potato Salad

Reviewed: Apr. 12, 2011
I halved the recipe but otherwise followed to a T. I almost didn't use the tarragon vinegar because I hate tarragon, but I am SOOOO glad I decided to try it as written! This is some of the best potato salad I've had. I'm not a big "bacon in the potato salad" kind of gal, but this stuff is awesome!! I still have my Mom's recipe that I make all the time, but this one rates right next to it!! Full of flavor, a perfect combination of ingredients, and tastes fresh. Love it! Thanks for posting Ranch Maven!! I see why this is so popular at your ranch!
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5 users found this review helpful

Oven Fried Parmesan Chicken

Reviewed: Jul. 10, 2007
This chicken is awesome and my favorite recipe for baked chicken ever! I use slighly more butter and garlic, but that is my preference. I LOVE garlic! I also used "I can't believe its not butter" spray to spray all over the chicken before it goes into the oven. Makes the coating evenly crisp and buttery tasting without extra fat.
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4 users found this review helpful

Scrumptious Salisbury Steak in Mushroom Gravy

Reviewed: Oct. 7, 2006
I can't even say how GOOD this was! Tender, juicy, flavorful! I will definitely make again. I didn't make exactly as written. I substituted fresh mushrooms for the canned and used a mixture of 2 cups beef stock that you can buy in the boxes with one cup of milk and 1tsp of beef buillion granules. I also doubled the meat as well as the onions and spices in the recipe to make more steaks and left the gravy the same! (just a note: you would also need to double the gravy if you are feeding more than 4 adults) This makes you think of Sunday dinners at Grandma's house!
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4 users found this review helpful

Slow Cooker Beef Stroganoff I

Reviewed: Jul. 29, 2007
I've made this a few times and its always come out wonderful! But I don't make it in a crock pot. I use (important b/c stew meat toughens up) Sirloin Steak cut into chunks, saute with onion, garlic, sliced fresh mushrooms and salt and pepper, stir in the golden mushroom soup, water, and worchestershire sauce and let simmer until the meat is tender. Then stir in the cream cheese at the end. I serve over lightly buttered noodles. Doesn't take very long and its awesome! If you do not use the golden mushroom soup, it will not be the same. It cracks me up how people always substitute different ingredients and can't understand why it didn't come out. DUH!
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3 users found this review helpful

Creamy Deviled Eggs

Reviewed: Apr. 1, 2007
These eggs were a great change from the ordinary recipe! (If you are very picky about liking the usual recipe with mustard, mayo, etc, these might not be for you.) I thought these were Soooo good! I used dill relish instead of chopped pickle to save on time, still tastes the same. Also used only 1 tbsp very finely chopped onion for the onion flavor. I will make these every year! New favorite!
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3 users found this review helpful

Easy and Elegant Pork Tenderloin

Reviewed: Sep. 17, 2006
This was awesome! Very moist and juicy! I had to use a small pork loin instead of a tenderloin and it still came out wonderful. Just had to cook it longer. The breading keeps the juices inside and it was wonderful. The whole family loved it. I did have a problem with the breading burning, so I turned the temperature down and scraped off the very top and moistened the bread crumbs with butter spray. Still turned out great. I think I will use less bread crumbs and more oil so the breading stays moist. I also used the ziploc bag to get the breading on there. Thank you for the recipe Susan!
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3 users found this review helpful

Burgundy Pork Tenderloin

Reviewed: Sep. 7, 2006
This was nothing special. The pork was tender, but none of us liked the gravy. Will not waste another pork tenderloin. It is just not for us, I guess.
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3 users found this review helpful

Precious Pineapple Cake

Reviewed: May 21, 2011
We weren't crazy about the flavor of this cake. I thought it was on the dry side as well. Won't make again. sorry!
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2 users found this review helpful
Photo by Momof3

Paska Bread

Reviewed: Apr. 21, 2011
This recipe was great. This was the first time I tried to make a paska bread since its so far to go to the bakery where we usually buy it now that we've moved. The recipe is time consuming, but most baking with yeast does take time. But its not hard and most of it is rising time. The directions were easy to follow and the results looked and tasted great! Thank you so much for posting!!!
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2 users found this review helpful

Jalapeno Popper Cups

Reviewed: Apr. 2, 2011
I've had better popper recipes...the phyllo cups gave them a crispness and the texture just didn't taste good to me with the filling. The filling was good, but I would do something else with it, maybe bread and fry?? Not sure. But the phyllo doesn't work for me. Sorry.
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2 users found this review helpful

Awesome Chicken and Yellow Rice Casserole

Reviewed: Feb. 18, 2011
This was OK, but kind of on the bland side. I didn't like the green peppers in it. It overwhelmed the dish. Needs more seasoning, but I'm not sure what. Good place to start and make your own changes to.
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2 users found this review helpful

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