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

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Banana Cream Pie I

Reviewed: Jun. 19, 2007
I can't figure out what I'm doing wrong - every banana cream pie I make fails to set up right. It always ends up as banana pudding! I made this (and have made at least two other recipes) EXACTLY as directed. I made this pie the night before so it would have extra time to firm up and it didn't. It looked like it was pretty firm until I cut into it. The taste, however, was absolutely delicious. I made it for a graduation party for two of my daughters and it was gone in a matter of minutes, even though it was soft. People raved about the taste. I made the crust out of nilla wafers. Also, if you dip the banana slices in lemon juice, if keeps them from discoloring (and it's such a small amount that it does NOT give them a lemony taste). If anyone can give me some advice, I'd appreciate it. I really do love the taste of the pie, which is why I gave it four stars. ***UPDATE: I made this pie again, after reading JDMITR98's review. I filled the 1/3c. measuring cup with 1/2 flour, 1/2 cornstarch. I also cooked it a tad longer than the recipe states and DID NOT bake it, as others suggested. It came out PERFECT! If I could give it more than 5 stars, I would. Thanks so much, JD!
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4 users found this review helpful

Grandma's Chicken Noodle Soup

Reviewed: Apr. 22, 2006
My under-the-weather daughter loved this for dinner tonight. I scaled the recipe down to 6. Just the right amount of salt. I added some carrots and sauteed the veggies and the ckicken. Very good. Much better than the canned stuff where you can hardly find any chicken!
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1 user found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Apr. 23, 2007
I've made this many times and it is always delicious. I've used it on oven-stuffers and whole wings, as well. The only thing I add is that I soften a little butter and the seasonings to it. Then I loosen the skin around the breast and stuff the butter in there. Absolutely delicious and so moist and flavorful! Tastes just as good (or better) than a restaurant's! LOVE IT!
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3 users found this review helpful

Shepherd's Pie

Reviewed: Aug. 19, 2007
I used frozen veggies (corn, geeen beans, and carrots) because I think canned veggies are gross. I was pressed for time so I used packaged mashed potatoes (something I NEVER use - Grandma, forgive me) and it came out delicious. My husband was skeptical - he never liked shepherd's pie as a child (neither did I), but my daughter requested it so I figured I'd give it a shot. It was so good - way better than I remember it from my childhood. I think the soup adds a little something extra (I used cream of celery) and makes it nice and creamy. Will definitely make this again!
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Easy Black Bottom Cupcakes

Reviewed: Sep. 25, 2007
I've made these a couple of times, a couple of different ways. I prefer them without the egg added to the cream cheese. I've also tried them with semi-sweet and white chips. The semi-sweet melt fast so the cupcakes have a gooey center (yum!). With the white chips, you end up biting into them and I don't like that. I also add a little vanilla extract to the cake mix so it doesn't taste so much like boxed cake. I think next time I'll make the cake from scratch. These would be great with red velvet cake, too.
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65 users found this review helpful

Semi-Homemade Stuffing

Reviewed: Nov. 28, 2014
Not normally a huge stuffing fan, and when I do get the taste for it, I just to with Stove Top. I decided to try making it from scratch (or almost from scratch, as in the case of this recipe), and it was delicious! I did add a little extra poultry seasoning, because I love the taste, but otherwise followed exactly. I wasn't sure about the pear, but it gives it that little something extra. My mom said, "What did you do to the stuffing? It tastes wonderful!" Will definitely 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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1 user found this review helpful

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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2 users found this review helpful

Chicken Pot Pie IX

Reviewed: Dec. 28, 2008
Absolutely delicious! I used Pillsbury refrigerated pie crusts and they worked perfectly, though I think I may try it with crescent rolls next time! I brushed the bottom crust with butter and baked for appr. 10 minutes before filling. I sauteed all the veggies and chicken and brushed the top crust with milk for a nice brown color. Beautiful color and the gravy/sauce has a delicious taste. This one is now my favorite chicken pot pie recipe!
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3 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Nov. 27, 2014
OMG! I couldn't wait to review this recipe. I have always made store-bought pies, because I was intimidated by apple pies. The reviews for this recipe were so wonderful, I decided to try it. I don't like to root my own horn, but... TOOT, TOOT!!! Everyone is LOVING this pie right now! And I am so proud of myself lol! Never again will I fear making an apple pie. I made my own crust (another personal accomplishment), and tossed the apples with half of the mixture before placing in the crust. I added a touch of cinnamon (what's apple pie without cinnamon?), and didn't make the lattice - just put the crust on top with a few slits in it. Thank you, MOSHASMAMA, for this great recipe! Your grandma definitely knew what she was doing with this one!
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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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10 users found this review helpful

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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8 users found this review helpful

Pecan Pie

Reviewed: Dec. 27, 2005
Excellent! Excellent! Excellent! This pie flew off the Christmas dinner table! This was actually my first time making and tasting pecan pie and it was delicious warm with vanilla ice cream on top. Yum! Will definitely make this again.
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Double Chocolate Mocha Trifle

Reviewed: Dec. 26, 2006
I made this for Christmas and everyone loved it! A couple of people, including my mother-in-law, had seconds! I could only find white chocolate pudding that was sugar and fat-free, so I used cheesecake flavor instead. I also couldn't decide on brownies or cake (as other people suggested), so I made brownies, but used the "cake-like" recipe instead of the "fudge-like" recipe. It was very rich, but as long as you don't eat it everyday, who cares???
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3 users found this review helpful

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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4 users found this review helpful

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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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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Whole Wheat Pizza Dough

Reviewed: Aug. 19, 2014
Loved the texture of this dough. I doubled it and made 5 perfect individual-sized pizzas for us. I did need to add appr. 1/2c. more flour to get it to the point where it no longer stuck to the sides of the bowl. I used rapid-rise yeast, and turned my oven into a proofing box so it would rise faster. Great recipe. Will definitely make again!
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Tangy Honey Glazed Ham

Reviewed: Apr. 17, 2006
OMG! I made this yesterday for Easter dinner, along with the pineapple stuffing recipe from this site, and it was delicious! The one other time I made a ham, it turned out bland-tasting. This one had a beautiful crust on it and smelled so good cooking. I was worried that the flavors wouldn't penetrate the meat because they're only added in the last hour, but it was juicy and wonderful all the way through! I didn't have an orange so I left out the zest and used 1/3c. of orange juice. I think I'll tell Mom to let me make the ham from now on!
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My Crab Cakes

Reviewed: Jan. 1, 2007
We loved these. Forgot the green onions and didn't have enough regular bread crumbs, so I added in some panko. I also used a mixture of fresh lump and fresh claw crab. Very good! The crackers in the mix add a nice flavor, I think.
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1 user found this review helpful

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