Awana Mama Recipe Reviews (Pg. 1) - Allrecipes.com (18410898)

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Cabbage Rolls II

Reviewed: Jan. 28, 2013
Funny....I thought I followed the directions exactly, but I guess I didn't! I just noticed another reviewer caution about using a lean meat since the meat isnt' cooked before stuffing the cabbage! Well, this is the 2nd time I am making it, and I cooked the meat both times before stuffing and it is still delicious! I doubled the recipe and made 16.....and quadrupled the sauce quantity (I had just enough with a single batch the last time, but prefer more.....then I placed in 4 portioned out freezer dinner containers that I can pop into the crock pot. This worked well the last time. Also STEAMED the cored head of cabbage this time, and it was much easier to work with than boiling. I didn't notice this the last time I made it, but tasting the meat stuffing mix....it tasted VERY peppery! I am hoping once I cook it in the crock pot, the sauce will tone it down....that is what prompted me to look at reviews after I made it, I wanted to see if others said the same thing, and they did! If it tastes as good as it did the first time I made it, I'll continue to use the stated amount of pepper in the recipe...just beware...you can always add more to taste when serving! This recipe is very tasty!
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Barbequed Marinated Flank Steak

Reviewed: May 27, 2012
Made exactly as directed...marinated for 24 hours in the fridge. My husband gave it a 5, I gave it 4 stars.
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3 users found this review helpful

High Temperature Eye-of-Round Roast

Reviewed: May 27, 2012
This was delicious! I, as others, was skeptical, but it really was very good. Even better the next day with some au jus.
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1 user found this review helpful

Guinness® Corned Beef

Reviewed: Dec. 30, 2010
Oh my....so good! We used an Irish Porter....my husband said that was close enough to a stout, and it worked well. I cut the slab of fat off of the side as one reviewer recommended, so that the flavor could infuse. Very tasty dish.
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Crustless Bacon and Cheese Quiche

Reviewed: Aug. 27, 2010
Very good! I followed the recipe pretty closely....in lieu of fresh mushrooms, I opted for canned, and I used one diced yellow onion instead of green onion (green ones must make it so pretty!). I also used reduced fat versions of the cheeses. My whole family enjoyed! I was surprised at how well it sliced and held together......I usually add milk to my eggs, but I liked how not using the milk seemed to make for a moist, but not runny quiche! Definitely will make again!
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Teriyaki Chicken

Reviewed: Apr. 6, 2010
After reading many reviews, I made several additions/changes to this recipe and therefore, rated one of customized versions that came very close to what I made.....but I wanted to come back to the "mother" recipe and give it a 5 star rating, so others will try it too! I used 3 pounded boneless skinless breast in a ziplock for marinating. I used brown sugar instead of white. I used 1 1/2 tsp of ground ginger instead of fresh, I added a small can of pineapple chunks with the juice, and I added 2 tsp rice wine viegar (makes it very tender). Baked uncovered at 375 for 45 minutes and cut into bite size pieces so that every piece could be coated with this yummy goodness!! Pineapple added nice flavor to the marinate, but the Pineapple chunks absorbed a lot of the strong soy flavor and saltiness...I liked that though. Will make again...with more chicken....while I would normally only serve myself a half of chicken breast, when it is cut up in small pieces and so flavorable, it is easy to eat more than you realize!!!
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Teriyaki Chicken

Reviewed: Apr. 6, 2010
This customized version of Teriyaki Chicken came the closest to what I made last night.....and it was fabulous! I pounded 3 boneless breasts and cut each in half and then added to a ziplock bag for marinating. My differences... I used 1 1/2 tsp of ground ginger instead of fresh, along with the pineapple juice, I added the pineapple chunks that were in the can with it, and I did not use Terriaki sauce. Not sure what the submitter of this customized version meant by the 1 1/2 TBSP for dipping sauce, or water and rice. While I did serve it with rice, I made it seperately. The rice wine vinegar really makes the chicken tender!
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Shepherd's Pie Daddy's Way

Reviewed: Apr. 6, 2010
This recipe is so easy and simple, that my simple additions, made me feel like a gormet chef (I'm usually not a "smart" enough cook to just "know" what to add)! While I did make several additions, I think that this recipe would still be a 5 star on it's own.....reason being, I think it is the soup that makes it!! It gives it tremendous flavor and moisture. The things I added....a sprinke of garlic salt and an onion to the ground beef, a layer of peas and carrots, and I made the mashed potatoes with a touch of milk, garlic salt. Will make again.
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Slow Cooker German-Style Pork Roast with Sauerkraut and Potatoes

Reviewed: Feb. 24, 2010
Wonderful smell and taste!! Those that didn't use the Caraway or Saurerkraut.....disregard their ratings and comments.....those 2 indredients are what gives this recipe all the flavor and pizazz!!!! Though I think highly of a plain old tender pork roast with a little salt.....this recipe is all about the Sauerkraut and caraway (a flavor which I have only recently acquired a taste for). I followed recipe exactly, with only a few minor differences (not changes).....my roast had a bone in it, I used unpeeled baby white potatoes, and my large can of Sauerkraut was only 28 oz. I am surprised that so many remarked about dryness.....my roast was so tender and moist, it litterally fell apart with the gentle touch of one fork and with a bit more liquid could have been a soup!! I ended up shredding it completely and mixing it in with the sauerkraut and potatoes, so the dish became ONE! I cooked for 10 hours in the crock (unfortunately, I started it too late in the day, so it didn't finish until 9pm last night, but I picked and picked and tasted and retasted until I finally had to put it away.....can't wait to have it for dinner tonight! Really good flavor and aroma!!
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Calico Beans

Reviewed: Jan. 29, 2010
Really, really good! Made exactly as stated...I thought it odd at first that this could be something that you could bring to Thanksgiving, a cookout or a pot luck....but it really is just that kind of a dish! My son said it was the "bestest" meal I ever made!
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Cream Cheese Frosting II

Reviewed: Jan. 29, 2010
Soooooo yummy! Always use on Gramma Bertha's Banana Cake from this site. Perfect together!
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Gramma Bertha's Banana Cake

Reviewed: Jan. 29, 2010
I believe that this reciepe is superior because you DON'T MASH THE BANANAS....just slice and throw in the mixer. I can't believe I haven't rated this recipe yet!! It is a FABULOUS cake and I have made it over and over again, and given the recipe away many times. I always ice it with CREAM CHEESE FROSTING II (by Janni....not JJ....there are two recipes with the same title) from this site. Always a hit!
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Bierocks (German Meat Turnovers)

Reviewed: Jan. 29, 2010
Liked these a lot. Enjoyed the Worcestershire sauce flavor. Used a really good fresh dough that is made in our local grocery store. Might try to add a little mozzarella as stated in another Bierock recipe.
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Sarge's EZ Pulled Pork BBQ

Reviewed: Feb. 12, 2009
This was Awesome! I think my husband's first comment was "Mama Mia". The meat was so tender and falling apart, that I had trouble getting it out of the crock pot. I made just as directed, and now will try as reviewer suggested....without the coffee or broth and just the BBQ sauce. While the meat is VERY tender, it definitely needed a BBQ sauce to give it flavor. I think the most important thing I will take from this recipe is the cut of meat to use.....I never know what cut of meat should be used for what....and I think that is what made this recipe good and tender!
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Elegant Pork Loin Roast

Reviewed: Dec. 16, 2008
I usually only make recipes that have 5 star ratings and a lot of them, but this one I chose because I had a pork loin and most of the ingredients. I substituted apple cider for the apple juice and raisins for the prunes and apricots. The night I made it, I sliced the pork and seved the slices with juice poured over it...my husband ate it said it was good, but only after I asked him what he thought. I took the leftovers and shreded them and then and poured the remaining juice and raisins over it, and the next day, he raved over it....and I have to agree with him! I will make again...with cider (because I am afraid to tamper with a good thing), and I liked the smallness of the raisin, so I think I will stick with a package of fruit bits (the ones that have raisins, apricots, pears, etc. all chopped into dried bits. And I think most importantly, I will be sure to shred the pork in the juice. Nice flavor!
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Easiest Peanut Butter Fudge

Reviewed: Dec. 16, 2008
This recipe's 5 stars makes all my old 5 star recipes seem like 3's!! It is a fantastic and easy recipe. I used skim milk....to lighten the calories (ha, ha)! The fudge is very soft and melts in your mouth....as good or better than any fudge I have bought at the beach! Will definitely make every year!
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Rosenmunnar

Reviewed: Dec. 16, 2008
Good cookie....and very easy and attractive. Made them for myself yesterday, and then made 7 dozen today for a cookie exchange. I would say that one batch makes about 40 (not the stated 72 servings). Used seedless red raspberry jam. Will add to my yearly christmas cookie list!
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Big Soft Ginger Cookies

Reviewed: Dec. 10, 2008
Very tasty!! They are Big (they really spread on the pan...so leave a lot of space) and they are Soft (they are not like a hard crunchy ginger snap)....but they weren't what I originally expected by the name....I thought I would get a cake like cookie with some height to it. These were flat, bendable, and large. With that said, they were very, very good!
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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Dec. 8, 2008
FANTASTIC!! My husband thought it was restraunt quality. I made exactly as written. We added fresh grated parmesean as a tasty finishing touch! Will make again and often...will try the fat free half and half as others have stated.
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Chicken Pot Pie IX

Reviewed: Nov. 29, 2008
Great recipe....my husband told me to make this once a week...and I will. I used frozen peas and carrots...no slicing the carrots needed!
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