4callmemommy Recipe Reviews (Pg. 1) - Allrecipes.com (18254910)

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Ganache I

Reviewed: Aug. 11, 2013
I didn't have enough heavy cream to double this, so I one & a halved it (used 3 cups heavy cream and 30oz. chocolate). I used Ghirardelli semi-sweet morsels, knowing that they might not melt as well as baking chocolate. I did have tiny lumps, so I put it through a sieve and it was fine. I let the cream come just to a boil and after it was mixed, I covered it and let it sit over night, to use as a filling and frosting for a chocolate lover's cake. The sad part is, it didn't thicken to the consistency of peanut butter, like I needed it to. Next time I'll use a recipe with a chocolate to cream ratio of 2:1.
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Grill Master Chicken Wings

Reviewed: Jul. 21, 2013
Delicious! I grill the chicken wings to get a nice char on them, then finish in the oven. The longer they marinate, the more flavor they have, so if you can, let them marinate overnight. I also accidentally used buffalo wing sauce instead of plain hot sauce.
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Fish Tacos

Reviewed: Jul. 10, 2013
I used this mostly for the sauce, which is absolutely delicious, especially the next day! I recommend making it at least a few hours in advance, and preferably the day before.
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Green Chile Spinach Quiche

Reviewed: Jul. 10, 2013
I made this for dinner last night. My first time using cottage cheese in a quiche and aside from some visible curds, it was good. The chiles gave it great flavor - next time I might even use extra. I don't like frozen spinach, so I sautéed 9 oz. of fresh spinach with some chopped onion and garlic. I will definitely make it again, but will have to decrease the baking time. I only baked it for 30 minutes and it was a little too dry for my taste. Had it again for breakfast this morning, and it tastes even better the next day!
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Sweet Potato Pie I

Reviewed: Dec. 22, 2012
I made a number of changes to this recipe, after trying it the original way. First, I bake my sweet potatoes. The flavor is much more intense. Just prick a few times with a fork and bake at 425 until done. I don't like the taste of nutmeg in my sweet potato pie - it makes it taste like pumpkin pie. I add cinnamon, a little allspice, a little ginger, and a little ground clove. I also use brown sugar and maple syrup instead of white sugar. (We like ours very sweet!). I add a little whipped heavy cream to lighten it up, too. As is, it tastes kind of boring to me.
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Fresh Southern Peach Cobbler

Reviewed: Dec. 22, 2012
I made this for Thanksgiving. I like a lot of topping, so I doubled that part. Since peaches aren't in season, I used frozen peach slices. I let them thaw about 3/4 of the way, thinking that if they thawed completely before baking, they'd be mushy by the time the cobbler was done. I also baked it in a 9x13" dish. Contrary to a previous poster, my topping completely covered the peaches and I had no spots of "doughy" or underdone topping - it baked completely through all over. Will be making again in a few days for Christmas!
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Basic Cream Cheese Frosting

Reviewed: May 8, 2012
I used appr. 3 cups of sugar and I also added appr. 1/4 teaspoon of salt. Anything sweet should have a tiny bit of salt added - it doesn't make it salty, but brings out the sweetness. I heated the frosting up to make a glaze for my coconut pound bundt cake. Delicious! Not too sweet and not too cheesy/tangy.
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Chocolate Pound Cake III

Reviewed: Apr. 30, 2012
I used this recipe to make a marble pound cake to stack, carve, and cover with fondant. I made the recipe twice in each flavor, for a four-layer 10" square cake and had a little left over for a loaf for the family. For the vanilla part of the cake, I used 2 3/4c. flour. I didn't have buttermilk, so I added 1T. white vinegar to 1c. whole milk. The cake was extremely moist! Next time I would add a little more sugar, as it wasn't quite sweet enough for me, but my family thought it was just the right sweetness. They loved it, and so did the customer I made the cake for.
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Crab Stuffed Flounder

Reviewed: Mar. 5, 2012
This needed to bake WAY longer than the time stated. After thirty minutes, my fillets were still translucent, and they were fairly thin to start with. Took the advice of others and seasoned the fillets. Used Dijon mustard (didn't have mustard powder) and a whole egg. Did without the sauce on top. Sounds good, but probably will not make again.
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Pastry Cream

Reviewed: Feb. 13, 2012
Used this as the filling for an Italian Rum Cream Cake. Very good!
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Baked Potato Skins

Reviewed: Feb. 9, 2012
Delicious! A bit of wrk to make, but wrth it. I made these on Super Bowl Sunday. Didn't have time to wait for them to bake, so I popped the potatoes in the microwave for ten minutes, then baked for appr. 20 minutes. Used butter instead oil and cheddar/monterey jack mix. Everyone loved them! The we're even good the next day - just microwaved them for a about a minute on medium power. Hubby said they tasted better than any he's ever had at a restaurant. Will definitely make again!
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Slider-Style Mini Burgers

Reviewed: Jan. 2, 2012
Made these, along with other finger foods, for New Year's Eve. They tasted delicious! Hubby said they were better than White Castle. My only problem is with the cookie sheet. The author wrote the recipe, stating to place them on a cookie sheet, but her review says she doesn't. Well, I did, and the bottoms got too brown - almost burnt - so I won't do that next time. I scaled the recipe down to make twelve servings and, based on the advice of other reviewers, used less than 1/4c. mayo. Also left out the pickles. Yuck! Next time I'll add some fresh chopped onion.
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Sandy's Chocolate Cake

Reviewed: Nov. 11, 2011
I made this into cupcakes (it makes about 46-48!). I thought it would have more of a chocolatey taste, with the use of the brown sugar, but they don't have the intense, rich flavor I was looking for. I even used double-brewed coffee in place of the water (you can't taste the coffee - it enhances the chocolate flavor). Nice texture, though. The frosting will hopefully add sweetness. Next time, I'd use half brown/half white sugar.
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Sam's Famous Carrot Cake

Reviewed: Aug. 13, 2011
I doubled the recipe to make 24 cupcakes and an 8" double later cake. Only had half the pineapple needed, so I used applesauce to make up the difference. Also pureed the pineapple, as I didn't want pieces in the cake. Only downfall - all my raisins sank to the bottom! Didn't see any warnings about this. I'm told if you soak them in liquid (water, rum, etc.) they'll plump up and won't sink as much. I know with chocolate chips, if you toss them in flour they won't sink. Wonder if that would work with raisins. Otherwise, the taste was absolutely wonderful!
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Foolproof Rib Roast

Reviewed: Feb. 25, 2011
Perfect, just as written.
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Baked Homemade Macaroni and Cheese

Reviewed: Feb. 25, 2011
Good recipe. My mac n cheese never came out good until I used this recipe. I used 1/2 pound cheddar/jack mix and 1/2 pound Velveeta. Delish.
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Five Flavor Pound Cake I

Reviewed: Feb. 25, 2011
I made this cake for the repast after my hubby's grandma's funeral. I omitted the coconut extract, because I also made a coconut cake, and double the vanilla instead. I also forgot to add the glaze while the cake was still warm and instead added it after the cake had cooled. It was still delicious and very moist. One person even said it tasted better than a neighborhood bakery that everyone around here loves. What a compliment! Will use again for customers who want layer cakes made with pound cake. I always use Wilton's "Bake Easy!" and NEVER have a problem with my cakes sticking.
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Original Recipe French Toast

Reviewed: May 30, 2010
I didn't think there was any French toast better than my hubby's, but this is! We love King's Hawaiian breads anyway, so I knew using it in this recipe would make for a delicious breakfast. Wonderful with the "Absolute Best Pancake Syrup" from this site.
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Absolute Best Pancake Syrup

Reviewed: May 30, 2010
Mmm mmm good! I made this to use when I found the recipe for griddlecakes on this site. I didn't have any baking soda, and it still came out great. Made the pancakes taste like cinnamon bun pancakes. The family loved it! Will definitely make again!
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Cream of Wheat Griddlecakes

Reviewed: May 30, 2010
DELICIOUS!!! I've been looking for a recipe for theses ever since IHOP stopped serving them. I made them with the "Absolute Best Pancake Syrup" from this site, and they were absolutely wonderful.
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8 users found this review helpful

Displaying results 1-20 (of 82) reviews
 
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