Baton Rouge Mom Recipe Reviews (Pg. 2) - Allrecipes.com (18325439)

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Mari's Chicken and Pasta

Reviewed: Aug. 4, 2008
This recipe was pretty good. I use only whole wheat pasta and was out of fettuccini, and I used shells instead. I was worried about this because I thought the sauce would be too thin to hang onto the shells. But I was wrong, the sauce actually filled each shell like little cups. It was good and seemed very light and fresh, sort of like a vegetable soup with pasta in it. The sauce was really thin. Next time I will add more cayenne.
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Sirloin Steak Dianne

Reviewed: Jul. 21, 2008
Mu husband liked this, but I think I might have done something wrong. The dijon taste was so strong that it tasted like that's all we were eating. I think maybe I misinterpreted the recipe and put too much. Despite the strong mustard flavor, it was good. I am not very good with steak either so mine wasn't very tender. I will make this again but will use less mustard and pound the meat more, and expect to get better results. I loved the cream in it. It was also fun to light a skillet on fire for the first time - it was less frightening than I thought!
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2 users found this review helpful

Sugar-Free Peanut Butter Cookies

Reviewed: Jun. 16, 2008
These were so dry and thick and felt as if I was choking while trying to swallow them. I made them small, but maybe not small enough. I love peanut butter so much but it was just like eating it on a spoon. Which is not bad if you want to eat peanut butter on a spoon, but I was hoping for a cookie. I think I might try this as the crust for a sugar free cheesecake, as I have plenty of recipes for that but don't want to use graham crackers since they have sugar in them. I've tried making a pecan crust before, but I think this cookie dough would make an even better cheesecake crust. Going to try that this weekend!
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Sugar Free Brownies

Reviewed: Jun. 16, 2008
The recipe as it is was not very good good. Actually, not terrible for a sugar free recipe, but even so, not yummy. What messed it up for me was the chocolate pudding as frosting. It just tasted funny and took away the chocolate flavor. I think the brownie part would have been pretty good without it. Next time I will try the tip recommended by another reviewer of adding the pudding mix inside. It just didn't taste right on top - what could be less fudgy than a brownie with pudding on top of it. Wait, I just remembered this cheesecake I made from this site called "brownie chocolate chip cheesecake" back before I knew I had to watch sugar...it has a box of brownies as the crust of the cheesecake. I'm always trying to think of a good sugar free cheesecake crust, so I think this brownie recipe minus the pudding would be perfect for a sugar free cheesecake crust! I will have to try that this weekend with a sugar free cheesecake recipe!
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4 users found this review helpful

Basil Cream Chicken

Reviewed: Feb. 26, 2008
Excellent! I didn't have pimentos, so I diced half of a red bell pepper that I had, added a package of fresh mushrooms that I had, but other than that followed it exactly. It didn't need anything else, but I had those 2 things that I needed to use. It was excellent!! I served it over orzo pasta. I mixed half the sauce with the pasta, and then topped the pasta with the chicken, and then poured the remaining sauce over the chicken. Was soooo good and did look and taste like a restaurant cooked it!
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8 users found this review helpful

Greek Chicken

Reviewed: Feb. 14, 2008
Thise was wonderful. Made me look like I really know what I'm doing in the kitchen. I had both feta and blue cheese, so I decided to use half of each. The blue cheese was very strong and overpowered the taste of the chicken. That is not necessarily a bad thing, but my husband is not a big blue cheese fan. So next time I will make it with feta only since it's a little milder. But the cheese lover that I am adored it. I cooked mine at 375 since my oven usually requires higher temperatures than directions call for, and it came out perfectly. The sauce this made was absolutely delicious. I steamed some extra fine frozen green beans, and tossed them in the sauce. I served the chicken over the beans instead of rice or pasta. These were literally the best green beans we had ever tasted. Even my 2 year old son ate them (that was a first). I am sure this sauce would go great with any vegetable, and is good for low carb diets if you do that instead of serving it with a starch. SOOOOOOOO good. Thanks for the great recipe.
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17 users found this review helpful

Quick Spaghetti Sauce

Reviewed: Feb. 14, 2008
This was great and very easy! It tasted very similar to a good bottled spaghetti sauce, but I didnt have to go to the store and buy it since I keep all of these ingredients on hand all the time. I used it in the "Pasta Lasagna" recipe. It was a huge hit. My 6 year old daughter ate 3 (small) plates full, and it's rare that I can get her to eat more than 2 or 3 bites at dinner time. She actually asked if she could have a third plate of this instead of a piece of the Valentine's day ice cream cake I brought home. That was shocking. I was really surprised at how easy this was too. I used the exact amount of seasoning and all other ingredients just as the recipe is written, and I am not sure why others leave the bell pepper out (unless they just didn't have any), because that gives it a great flavor. Great!
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88 users found this review helpful

Pasta Lasagna

Reviewed: Feb. 14, 2008
This was really good. I was excited to make it because my kids love dishes like this, and then realized that I was out of spaghetti sauce. So I used the "Quick Spaghetti Sauce" recipe for this since I always keep canned diced tomatoes on hand, with 1 pound of ground beef and a 12 oz bag of pasta. The sauce to pasta portioning was perfect. I recommend trying it with the quick spaghetti sauce recipe also. My daughter ate 3 plates of this and actually wanted more of this instead of a slice of the Valentine's day ice cream cake I brought home for dessert. Will definitely make this again and again!
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2 users found this review helpful

Taco Seasoning I

Reviewed: Jan. 22, 2008
Great recipe! Like other reviewers, I would never have thought to make my own until I needed some and didn't have any. How simple and quick this is. I didn't find it too spicy...in fact, I think I would prefer more than this recipe for 1 package of ground beef, depending on the use. For tacos, I will try 1.5 times this recipe next time. I used it in the Taco Quiche recipe and it was great.
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Fruit Pizza

Reviewed: Jan. 16, 2008
This is excellent! I made it for a birthday party at work and everyone wouldn't stop praising me for being such a great cook. They made me promise to email the recipe to everyone tonight. It stuck to the pan (I used a pizza stone) after it was refrigerated, but I let it sit out for about 4 hours before serving at the party, and that did the trick. It came out easily with a pie spatula. I cut it after cooling with a pizza cutter and brought it to work on my pizza stone - don't even think about moving it from the baking pan to a more attractive serving platter because it is far too fragile for that. But with care, and leaving it at room temperature for at least a few hours, it will serve perfectly. The glaze was far more than I could fit on the pizza, so I made a big bowl of fresh strawberries, rasberreis, and blueberries, and tossed it with the remaining glaze. Was soooo YUM!
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24 users found this review helpful

Buffalo Style Chicken Pizza

Reviewed: Jan. 12, 2008
The taste on this was GREAT, but I cannot imagine putting a whole bottle of bleu cheese. Is that a typo? I put about half, and when we picked up the pieces of pizza to take a bite, the chicken and cheese layer just slid right off into the pan because of the slippery dressing. It was a huge mess, but a very tasty mess. Next time I will use about a cup of bleu cheese. Also, my hot sauce bottles are 12 oz. I don't see them around here in a tiny 2 ounce size.
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Haystacks III

Reviewed: Jan. 9, 2008
These were good and pretty easy if you have a candy thermometer. I think I will double the recipe next time because they didn't last long in my house, and also because it was difficult to gauge the temperature of the cooked mixture in the pot because it was such a small amount of liquid. Also, my chocolate chips never got fluid enough when melted to "drizzle". I even tried adding some butter to help them melt thin enough to drizzle. No luck. I ended up dabbing a hershey-kiss sized dollop on the top of each. Regardless, they were delicious and the only thing missing to be like the girl scout cookie was the cookie layer. They really did remind me of those girl scout cookies, which was what attracted me to this recipe in the first place. We enjoyed them very much.
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2 users found this review helpful

Hot Artichoke and Spinach Dip II

Reviewed: Dec. 30, 2007
Made this only because it was the featured recipe, and I am so glad I did! I only had 1 can of artichokes, but wanted to double the recipe, so I just doubled the spinach to make up for the missing artichoke hearts. It is SOOOOO GOOD! My sister and brother in law will be here in about 15 minutes and will enjoy it with us.
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Country Green Beans

Reviewed: Dec. 30, 2007
I used this recipe with sugar snap peas instead of green beans. I had the peas that I wanted to use up. YUMMM!
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3 users found this review helpful
Photo by Baton Rouge Mom

Red Garlic Mashed Potatoes

Reviewed: Dec. 30, 2007
Soooo good! I didn't have steak seasoning so I used some cajun seasoning. And I also left the skin on since the skin has the most fiber and vitamins. They were wonderful!
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Sirloin Tips and Mushrooms

Reviewed: Dec. 30, 2007
This was great! I used some of MOLNARJL's tips. The only thing I will do differently next time is add more water. My mixture was a little too reduced and started to taste scorched. I made it with garlic mashed potatoes and my husband said he wants it with rice next time. Was a big hit, and soooo tender.
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Best Apple Crisp Ever

Reviewed: Dec. 30, 2007
Delicious! I used 4 of the biggest apples I had ever seen, so I made 1.5 times the flour mixture. My flour mixture was still dry after baking, but the apples and brown sugar made such a wonderful syrup when baking, that I tossed it all together after so that the flour mixture would soak up all that good syrup. It was DEVINE.
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3 users found this review helpful
Photo by Baton Rouge Mom

Brownie Chocolate Chip Cheesecake

Reviewed: Dec. 29, 2007
Taste was delicious and it would have been extremely easy if it fit in the pan. I was in a hurry and didn't read the other reviews first like I usually do. Therefore, my brownie mix rose to fill most of my pan so that I couldn't fit but about 1/4 of the cheesecake mix, and I ended up removing the brownie mix from the pan, greasing the bottom of the pan well and then cooking the cheesecake layer by itself in the same pan. After I refrigerated the cheesecake layer overnight, I was able to remove it from the pan cleanly, and then put it on top of the brownie layer. So I had to make each piece separately, but once it was sliced and plated, it was barely noticeable that it was 2 separate pieces. It was very good, but next time I will use half of the brownie mix, or use the small bag of brownie mix for an 8x8 pan instead of a 9x13 pan.
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Photo by Baton Rouge Mom

Cinnamon Bread I

Reviewed: Dec. 24, 2007
This was excellent! I made it first exactly as directed and taking advice from previous reviewers regarding mixing the wet and dry ingredients separately and doubling the topping. That added more topping, but I don't think it was necessarily an improvement because the bread itself was delicious even without the topping. I made this to give to our neighbors for Christmas, but after it make my kitchen smell so good, I decided to mix a second loaf to keep. By the second loaf, I was busy and forgot to do a couple things. The first time, I mixed the dry and wet ingredients separately and they blended perfectly when I combined the wet and dry. But the second time, I was just on a roll dumping stuff in and mixed it all in one bowl without thinking. This made it very lumpy. I also forgot to grease the pan the second go 'round, and even though I used a silicone pan, it did stick and came out with a piece missing. So as long as you mix the dry and wet ingredients separately, and don't forget to grease your pan, you will do great! I am thinking maybe a few others said this was bland because they expected a sweet and gooey cinnamon roll texture? Not sure what their expectations were, but this has more of a coffee cake or banana bread texture, and it was perfectly sweet. I don't think it needed any more. I may try it with chopped apples and/or pecans in the future for a change. My kids love cinnamon bread that we buy at the grocery, but no need to buy that anymore. I will b
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2 users found this review helpful

Savory Sausage Bread

Reviewed: Dec. 15, 2007
Yummy! I filled 18 muffin cups 3/4 full and they were yum!!! Big hit with the kids.
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1 user found this review helpful

Displaying results 21-40 (of 67) reviews
 
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