Mama Ducky Recipe Reviews (Pg. 1) - Allrecipes.com (18351724)

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Best Toffee Ever - Super Easy

Reviewed: Mar. 25, 2011
best toffee I have had. Very fresh. First time making toffee and it was delish! Followed directions to a "t", but just used pecans instead of almonds.
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2 users found this review helpful

Cheese Sauce Over Cauliflower

Reviewed: May 18, 2009
I think this is a proper cheese sauce base for vegetables however the seasonings are lacking a bit. Definitely avoid the thyme. That little bit of seasoning can throw of the sauce. I think the next time I make this sauce I might add cayenne or a taco seasoning to give it a more pleasant taste though I am sure it is fine on its own. Thank you for sharing, it is the base to our sauces.
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0 users found this review helpful

Irish Soda Bread

Reviewed: Nov. 3, 2008
I followed the recipe to the "tee" and I simply did not care for this recipe. I am not Irish so I am not sure if this rating does the recipe justice. However, I have had plenty of Irish Soda Bread that have tasted a whole lot better. My kids didn't even like it (which is strange in itself). I felt the carraway seeds really did ruin the loaf. Perhaps using what others suggested...omitting the seeds, using Crasins, orange peel, etc. might have brought out better results. Thank you for sharing, it just did not please MY particular pallet.
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2 users found this review helpful

Homemade Horseradish

Reviewed: Mar. 22, 2008
Used this recipe as a basis to a horseradish sauce recipe on this board that I also rated on. Instead of regular vinegar, I used the equivalent of white wine vinegar. Very good. The texture was still a little cruncy but I'm sure if I gave it time to sit overnight it would soften or perhaps I can use another food processor (ohhhh...hunny! LOL). Very good otherwise :0) Thanks for sharing!
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3 users found this review helpful

Country Style Fried Potatoes

Reviewed: Mar. 22, 2008
Very good and took no time at all! I have attempted to make country fried potatoes before with little luck. I really think a cast iron skillet is a must have as I have not success otherwise. For the shortening I used 1/2 organic palm oil shortening and 1/2 olive oil to equal about equivelant in recipe. I added the spices while the potatoes were cooking to bring out the flavor more. I also added some red pepper flakes. Next time I plan on adding diced bellpepper, onion, fresh parsely and perhaps jalepenos (I like spicey :0). My husband and kids raved how good these potatoes were. My hubby was even skeptical when I started peeling potatoes when he put a flank steak on the grill. He thought I was nuts for starting potatoes so late. But lo and behold they were done even before the flank steak! Thanks for sharing your recipe :0)
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Horseradish Sauce

Reviewed: Mar. 22, 2008
Since I was making a spread, more then a "sauce" for a flank steak sandwich, I made some adjustments to this recipe and thought that it was one of the best horseradish sauces I've had. First off, I used fresh horseradish from the root. I simply used 1/2 cup of peeled and diced horseradish place in a food processor and processed with 1/4 cup of white wine vinegar and 1 tsp. sugar and a pinch of salt. It was processed until it was pureed. If you do not like fresh you can just use prepared horseradish in this step. However, I feel that the freshness adds to the flavor. In a small bowl, I then used 2 TBSP of the prepared horseradish above and added the 2tbsp of low-fat mayo. My hubby does not like sour cream so I used one "triangle" of laughing cow light swiss cheese and creamed it in really well. Then proceeded with cayenne pepper. We used this as a spread on our sandwiches. I'm sure if you wanted it as a sauce you can simply thin it out with milk or heavy cream. Thanks for sharing this recipe as it was a basis to a wonderful spread!
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30 users found this review helpful

Peach Ice Cream

Reviewed: Aug. 4, 2007
This was one of the best ice creams I have ever had, better then haggan daaz! It took minimal effort and the awards were to die for (well almost) I have a cuisanart 2 qt. ice cream maker and did as a user suggested to minimize the recipe to 11 servings. This did perfect, in fact I might have even been able to do 12 but no more. I followed the directions to the tee for the exception of adding one fresh vanilla bean (split and scraped) and added freshly ground nutmeg (about 1/2 tsp I would say). My peaches were very ripe being they are taken from our tree in the backyard. But to make a more intense flavor I peel the peaches on top of my food processor bowl to catch the juices and simply sliced in half and took the pit out. I then pulsed my peaches so that it was slightly pureed with some chuncks in it. I added this mixture to the egg and sugar mixture I whipped in my Kitchen Aid. I added the rest of the ingredients and blended on low until well incorporated. After that, I poured into my ice cream maker and set the timer for 25 minutes. I then scooped it out into a freezer safe container to freeze to the consistency of ice cream. Thank you so much for sharing. A definite keeper to hand down to my children and their grandchildren.
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31 users found this review helpful

Macaroons III

Reviewed: Dec. 7, 2006
This has always been a favorite recipe of mine to use every year at Christmas. Over the years of making them I have learned a few things. One thing I recommend is use parchment paper or a silicone mat. I remember these were sticky and a little hard to take off the cookie sheet in years past. Another thing I recommend is once you scoop the "dough" on the mat is to damp your fingers and lightly tap down any of coconut flakes that may be sticking up to prevent burning. These cookies also need to sit awhile before enjoying being that if they don't have time to fully cool, they will fall apart. But nonetheless, great macaroon in my book. Oh, side note: I used Fat free condensed milk this time and they came out great!
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19 users found this review helpful

Ultimate Double Chocolate Cookies

Reviewed: Dec. 7, 2006
Great tasting, chocolaty tasting cookie...reminds me of a brownie with a cookie texture. This recipe did take quite some time, so I only recommend making these when you can dedicate the day to making them. A great Christmas Cookie however. Thanks so much for sharing, I have a new favorite cookie recipe ;)
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1 user found this review helpful

Candy Cane Cocoa

Reviewed: Dec. 3, 2006
Best cup of hot creamy hot cocoa I have had! To make measuring easy on me, I simply poured milk in a mug, poured that in the saucepan. Scooped up chocolate chips in a shot glass, and smashed the candy cane in a ziploc baggy using a meat mallet :) Two minutes and I have a creamy, chocolatey cup of cocoa!! Way better then making cocoa from cocoa powder. I can even adapted this recipe for my son who is allergic to dairy by simply using rice milk instead of whole milk. Thanks so much for sharing!
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4 users found this review helpful

Sweet Corn Cake

Reviewed: Nov. 21, 2006
Came out great. Everyone asks for the recipe. The only problem is...it doesn't make enough!
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1 user found this review helpful

Honey Ginger Shrimp

Reviewed: Sep. 19, 2006
I'm sorry I did not care for this at all. It lacked flavor in my opinion, but perhaps I did something wrong. Thanks for sharing it was worth a shot!
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0 users found this review helpful

Buttermilk Biscuits I

Reviewed: Jun. 18, 2006
I used this recipe for the biscuits topped with sausage gravy. I would say that this recipe is worth saving, but there has to be something a bit better out there. I did replace the self-rising flour with 4 cups flour, 2tsp salt, and 2tsp baking powder. However next time I will bring the salt down to 1tsp as they were a bit salty. They also had a slight "artificial flavor" using CRISCO as my shortening. Perhaps I may be able to experiment with 1/2 butter and 1/2 shortening. I will be keeping this recipe but still on the lookout for the "perfect" buttermilk biscuit recipe out there. Thanks for sharing.
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6 users found this review helpful

Sweet Corn Cakes

Reviewed: May 12, 2006
Very good and moist. The whole family loved this dish as I served it with tacos and beans. I used evaporated milk instead of heavy cream and sweet white corn found at Trader Joes. To make this a Gluten Free Casein Free for my Autistic son, I will substitue a GFCF butter and use hazlenut milk. This recipe is a keeper in my book :0)
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6 users found this review helpful

Pumpkin Bread IV

Reviewed: Dec. 8, 2005
This bread was awesome. I had made it for my bible study group and everyone raved about it. Infact, I just got a phone call asking if I have ever thought about selling them because her husband loved them so much. The problem I had with the recipe is that it fell apart too easily and stuck (even on the pampered chef stones). I would make again as muffins using paper cups. I think adding a light cream cheese whip on the top would be awesome. Thank you so much. It's a keeper.
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2 users found this review helpful

 
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