HUGSMOMMY Recipe Reviews (Pg. 1) - Allrecipes.com (18308758)

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Refried Beans Without the Refry

Reviewed: Mar. 19, 2015
These beans are wonderful. For those who are worried about the jalapeno making them spicy, it doesn't. If you remove the seeds, none of the heat from the jalapeno comes through, just great flavor. I make these all the time for my family (including small children) using 3 seeded jalapenos and they are not spicy at all.
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1 user found this review helpful

Honey Wheat Sandwich Rolls

Reviewed: Feb. 25, 2015
These were good. Dough is easy to work with and baked up nicely. They were a little bland though. Increasing the salt a bit would be helpful.
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1 user found this review helpful

15-Minute Dinner Nachos Supreme

Reviewed: May 9, 2011
This was ok. I thought the rice with nachos was a little odd. By itself (without the chips) I thought it would made a decent Mexican one pot meal. If I were to make this as nachos again, I would leave out the rice.
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8 users found this review helpful

Spinach Basil Pesto

Reviewed: Mar. 10, 2010
This was fantastic! This was my first attempt at homemade pesto, and I will never be buying that nasty stuff in jar again. It is so fresh and all the flavors come together beautifully. I used 3 cloves of garlic because of previous reviews, but I don't think the extra clove would have been too much. I guess it depends on the strength of your garlic. I also used fresh parmesan, which I think is crucial to the taste of the pesto. I served it with gnocchi and shrimp. I don't have ice cube trays, so I divided the leftovers into little pesto "cookies" on waxed paper, put them in the freezer and then wrapped the frozen pesto in plastic wrap and then put them in a freezer bag.
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131 users found this review helpful

Aunt Anne's Coffee Cake

Reviewed: Jan. 23, 2010
This was delicious! Perfectly moist. I had some leftover apple pie filling that I needed to use up (maybe about a cup), so I mashed up the pie filling and spooned it over the cake before adding the streusel topping. YUM! Definitely a keeper! Also, I baked in a 9X13 pan as directed and I thought the thickness was perfect.
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2 users found this review helpful

Hot and Sweet Dipping Sauce

Reviewed: Sep. 21, 2009
I thought this was the perfect combination of flavors, but definitely too spicy. I've made it twice, the second time with garlic powder instead of fresh (because I was out) and only a sprinkle of red pepper flakes and it was perfect!
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13 users found this review helpful

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Sep. 21, 2009
Pretty good. The texture of the cookie is perfect, but the cloves are a little overpowering. I added extra cinnamon and still couldn't taste it over the cloves. I I would suggest halving the amount of cloves or leaving them out altogether (like the original Quaker recipe).
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2 users found this review helpful

Egg Noodles

Reviewed: Feb. 11, 2009
These were awesome. I made two batches and they turned out great both times. I mixed the dough with the dough hook in my stand mixer and rolled them using a hand crank pasta machine and cut them into fettuccine ribbons. After they were partially dried I cut the ribbons into 2 inch strips for chicken noodle soup.
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6 users found this review helpful

Caramels

Reviewed: Nov. 20, 2008
I wish I could give this recipe 4 and a half stars. These caramels are abolutely delicious. I have made them several times, and I have found just a couple problems with the recipe. One, you need a LARGE saucepan. There is no way this recipe will fit in any of my medium pots. And when I cut them into normal size caramel pieces I get approximately 200 caramels, not 60. The other thing I should mention is that cooking to 250 is too long. I have a carefully calibrated candy thermometer and when I cook to 250 the caramels are too hard. I have found that 246 is the best temperature.
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13 users found this review helpful

Pear Scones

Reviewed: Oct. 19, 2008
I'm going to have to disagree on this one. The dough was far too wet and the scones spread too much. The pear flavor was barely noticeable. They tasted OK to me, but not much like a scone at all. I'll stick with my traditional recipe and experiment with adding pears.
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8 users found this review helpful

Peanut Butter Crispies II

Reviewed: Oct. 8, 2008
YUMMM! These were great. I made some with chocolate on top and some without. Both were very good. 7 cups of cereal was perfect for the amount of "goo". Yes, they are sweet, but not abnormally so. Don't hesitate to make these.
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3 users found this review helpful

White Chocolate Chip Oatmeal Cookies

Reviewed: Sep. 29, 2008
These cookies were great. I substituted a cup of toffee bits for the pecans and they were fantastic.
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2 users found this review helpful

Bread Machine Focaccia

Reviewed: Sep. 29, 2008
This bread is fantastic. I like to make two smaller round loaves and use them for panini. Yum!
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3 users found this review helpful

Banana Cake VI

Reviewed: Sep. 29, 2008
The flavor and moistness of this cake were fabulous, but I did have a couple issues. I followed the directions exactly, but after 45 minutes, the cake was not done. I let it bake for another 15 minutes, until it passed the toothpick test and put it in the freezer as directed. But after only a few minutes, the cake sank in the middle. I had a lot of bananas, so I tried it again with two round pans and I had the same result. It still tasted great, though. I served it with coconut cream icing instead of the cream cheese. The combination was heavenly.
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2 users found this review helpful

Soft Sandwich Buns

Reviewed: Mar. 6, 2008
These were great. I made them for BBQ pork sandwiches. The only problem I had was that when I re-rolled the scraps after I cut out the first round of dough, the re-rolled ones were lumpy, not smooth like the first ones. They were still delicious, though. So, I would suggest getting as many buns out of the first rolling as possible.
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2 users found this review helpful

Roquefort Pear Salad

Reviewed: Jan. 30, 2008
YUMMY!!! I couldn't believe how all the flavors compliment each other so nicely.
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1 user found this review helpful

Tiramisu II

Reviewed: Jan. 30, 2008
I thought this was very good, but it definitely needs AT LEAST 24 hours for the flavors to blend. The longer it can sit, the better! We enjoyed it the first night (after 24 hours), but the following day (after 48 hours) it was 10X better. Also, if you use pound cake, you could probably triple the coffee/rum mixture, as the dry cake really soaks up the liquid.
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1 user found this review helpful

Simple Scones

Reviewed: Jan. 30, 2008
I make these scones almost every Saturday morning. I've tried several variations - my family's favorite is lemon. You just leave out the raisins and stir in the zest of one lemon. You end up with perfect light lemon flavor. YUM!
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2 users found this review helpful

Three Meat Cannelloni Bake

Reviewed: Aug. 21, 2007
I was a little disappointed with this recipe. The flavor was pretty good, but I didn't think it was worth all the work that it required. I especially didn't care for the tomato sauce and cream for the final sauce. It was bland and uninteresting. The rest of the recipe has a "gourmet" feel, but the tomato sauce in the end was just not right. Maybe a tomato alfredo, or a creamy marinara, anything other than plain, flat tomato sauce and cream. It tasted a lot like canned tomato soup. (In fact, one of my guests even asked if that is what it was).
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4 users found this review helpful

Bourbon Pecan Chicken

Reviewed: Nov. 10, 2006
AWESOME!! This was so good. I have never been so impressed with a chicken dish! I made it for my husband's birthday dinner and now he wants to go back to buy a bigger bottle of bourbon so I can make it again and again. Since I was making it the first time for a special occasion, I didn't attempt the clarified butter coating. I just combined the pecans and breadcrumbs and coated in the traditional method (flour, then egg wash, then crumbs). It worked perfectly - nice thick coating.
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4 users found this review helpful

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