Alex's mommy Recipe Reviews (Pg. 1) - Allrecipes.com (18351277)

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Bacon and Blue Brussels Sprouts

Reviewed: Mar. 9, 2012
These were awesome tasting, but I wish I would have read the submitter's addition to her review about shredding the brussel sprouts BEFORE I cooked them. My only complaint was that they had absorbed all the liquid and weren't fully cooked when I served them. I think the directions need to be more specific. Also, I used the precooked bacon, because that's what I had in the house and I just cooked it for about a minute to crisp it up. There was so little grease that I had to use olive oil to cook the onions, which alleviated the greasy complaint.
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3 users found this review helpful

Red Potato Salad

Reviewed: Jul. 17, 2008
This was outstanding for a potato salad. It was so tasty and creamy. I practically ate the whole bowl myself and I do not like potato salad. I used fat free sour cream and light mayo. The only changes I made was that I added 1/4 cup of finely sliced red onion because I didn't have onion salt. This now replaces my mom's...Sorry ma!!!
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0 users found this review helpful
Photo by Alex's mommy

Chocolate Barbeque Grill Cake

Reviewed: Jul. 8, 2008
I made this for Father's Day and it was a huge hit. The burgers were delicious. I added some yellow fondant "cheese" on top and two fondant hot dogs with grill marks. Surprisingly easy.
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2 users found this review helpful

Quick Quiche Cups

Reviewed: May 21, 2008
I made these for mother's Day brunch and recieved a lot of compliments. They were pretty easy to make but they weren't as pleasing to the eye as I expected them to be.Next time I will add some shredded cheese on top the last few minutes of baking.
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7 users found this review helpful

Patriotic Trifle

Reviewed: May 21, 2008
I make this for 4th of July every year and it always goes. The best part is that you can use fat free/ sugar free or light versions of the pudding and coolwhip and it doesn't make it any less yummy. I usually add slivered almonds on top.
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15 users found this review helpful

All-American Trifle

Reviewed: Mar. 19, 2008
I make this every 4th of July and there are never any leftovers. I use angel food cake instead of pound cake. I also sprinkle slivered almonds on the top. Always a hit!!
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9 users found this review helpful

Smothered Green Beans

Reviewed: Feb. 3, 2008
These were really good. To save on time I used pre cooked bacon (which cut down on the grease tremendously)and fresh green beans. These were gone in a minute.
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1 user found this review helpful

Renaissance Stuffed Mushrooms

Reviewed: Jan. 25, 2008
I followed the recipe exactly, except I added regular white wine(it was all I had) and sprinkled grated mozzarella on top. Big hit at the table.
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2 users found this review helpful

Restaurant-Quality Baked Potato Soup

Reviewed: Mar. 8, 2007
This was excellent. I baked the potatoes in the microwave, used roasted garlic instant mashed potatoes and omitted the cornstatrch and half & half, because it was already so thick. This will be a staple in my house.
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1 user found this review helpful

Goat Cheese Stuffed Tomatoes

Reviewed: Mar. 7, 2007
These are soooo good. They make a great "fancy" fancy party appetizer, but are so simple to make. I did add chopped basil leaves and a touch of garlic salt to the cheese mixture to give a bit of extra flavor. I also used small tomatoes off the vine.
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5 users found this review helpful

Rempel Family Meatloaf

Reviewed: Feb. 7, 2007
Not a big fan of meatloaf, but this was outstanding. My husband RAVED about how moist and tasty is was. I served it with tomato sauce and put chopped tomatoes and fresh mushrooms on top, the last 15 minutes of cooking. This is a keeper! Update: I make this all the time and my very picky kids love it and ask for it often. The other night, I made hamburger patties out of it. They were devoured. Great change from the norm and super juicy.
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0 users found this review helpful

Linzer Tarts

Reviewed: Dec. 29, 2006
These were fantastic!!!! I followed the advice of others and ground the almonds into a powder...it just works better. I also froze the dough in three balls, for about 2 hours, and they rolled out fine. A tip I learned...sandwich the dough between wax paper before you roll it out. It is easier to peel the dough off paper than a rolling pin. I also us3ed strawberry preserves and they were so yummy. Definitely a keeper!!!!
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1 user found this review helpful

Basic Fondue

Reviewed: Nov. 24, 2006
I tried this for Thanksgiving and it went over well, however, I only used 3 cups of cheese, 3/4 cup of milk and 1 cup of beer. I added more worsterchire sauce and mustard for extra zing. I also tossed the cheese with flour prior to melting and it was smooth as can be. We dipped granny snith apples, and pumperniclke bread. Very yummy.
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29 users found this review helpful
Photo by Alex's mommy

Portobello Mushroom, Fresh Peppers and Goat Cheese Pizza

Reviewed: Aug. 27, 2006
As the original submitter of this recipe, I have since changed a few things when I make this. I sautee the mushrooms in soy sauce and water. I use roasted red peppers from the jar instead of fresh and I sprinkle fresh basil leaves on top. Also, it helps to cook the dough for about 5 minutes prior to adding the toppings. Glad most of you are enjoying it!!!
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60 users found this review helpful

Strawberry Trifle

Reviewed: Aug. 27, 2006
I made this using fat free/sugar free cheesecake flavored pudding and fat free/sugar free whipped topping. No one knew and it was devoured. I also omitted the bananas,, and sprinkled slivered almonds on top.
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2 users found this review helpful

Chicken Breasts Stuffed with Perfection

Reviewed: Jan. 20, 2006
This is one of the best chicken dishes I have ever had. My husband went nuts over it!!!It is really easy, but tastes gourmet. I use roasted red peppers instead of sundried tomatoes.
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1 user found this review helpful

Rainbow Cookies

Reviewed: Dec. 15, 2005
These were excellent...just like the traditional Italian recipe my family keeps secret. Just a few tips...spray Pam on the corners of the pans UNDER the parchment paper to keep it from sliding around when spreading the dough. Also, a tsp of butter or Crisco mixed in the the chocolate will prevent it from cracking when it's cut. Use the canned paste, not the roll...its much easier to work with. These are time consuming but soooo worth it!
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6 users found this review helpful

Chocolate Covered Cherry Cookies II

Reviewed: Dec. 15, 2005
These are really good. Definitely double the recipe, because I only got one cookie sheet full which was not enough for a cookie exchange. Also, if you add more cherry jiuce to the frosting , it comes out tastier and smoother.
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0 users found this review helpful

Cheese Puff Appetizers

Reviewed: Dec. 13, 2005
This was not popular at my party.
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1 user found this review helpful

Mulligatawny Soup II

Reviewed: Oct. 10, 2005
I actually got teary eyed when I tasted this...yummmmm. It was EXACTLY what I was looking for...even thought the directions were a little cloudy and I had some difficulty finding some of the ingredients.I ate this once a week when I was pregnant and spent a fortune!!! So now, I made a huge batch and froze it.THANK YOU!!! THANK YOU!!!!It came out fabulous!
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1 user found this review helpful

Displaying results 1-20 (of 21) reviews
 
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