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

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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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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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Dry Rub for Ribs

Reviewed: Jul. 30, 2006
Very good. I added onion powder and left the rub on the baby backs overnight and then used the sauce from Barbecue Ribs by Kristy on this site. Excellent!
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Baked Ziti I

Reviewed: Dec. 13, 2006
I've made this a number of times. My family and I just love it. This was the first time I used sour cream and it really sets the dish off!
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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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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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Brown Sugar Smokies

Reviewed: Jan. 1, 2007
Delicious! Made these for New Year's Eve and everyone loved them. Didn't skewer or toothpick them, just put them seam-down on the foil-lined baking sheet. Needed to put them under the broiler for a while to really crisp up. My family couldn't eat enough! Thanks.
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Chicken Enchiladas V

Reviewed: Feb. 28, 2007
These were delicious! I was looking for something to do with chicken breasts instead of the same-old thing (breading and frying). I seasoned the breasts with olive oil, cumin, garlic pepper, and onion powder and then grilled them. I didn't have enough sour cream (only about 1/3 c.) so I added a little milk. I used the "mexican" cheese mix and sprinkled a little on the chicken mixture before rolling up the tortillas. Only had 5 x-large tortillas (left over from last week's taco night) and no green chiles, but that worked just fine. My husband and picky teenager loved them. I will definitely make these again.
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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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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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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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Hoagie Dip

Reviewed: May 25, 2008
I'd been wanting to make this since a co-worker brought it in for a Super Bowl Sunday party. I took others' advice and added about a little extra mayo, 1 1/2 t. balsamic and 1 1/2 t. white vinegar to it. I used 1/2lb. ham, 1/4lb. cappicola, 1/4lb. genoa salami, 1/2lb. american, and 1/2lb. provolone. Also mixed the oregano into appr. 2T. olive oil and added it. I also cut up hoagie rolls width-wise to serve with the dip (I was born and raised in Philly, so it's Amoroso rolls only!) Hubby was skeptical, but he loved it. This recipe makes A LOT of hoagie dip, so I took some to work to share. Will 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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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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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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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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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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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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Pastry Cream

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