CookinMama Recipe Reviews (Pg. 1) - Allrecipes.com (18550796)

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Chili Seasoning Mix II

Reviewed: Jan. 22, 2007
This is better than pre-packaged mixes. Omit the flour in the mix. If you'd like to thicken your chili, use refried beans instead--no one will notice-I promise! Use 1/4 cup at a time until it's as thick as you'd like it. Use the seasoning mix as follows: for a small batch of chili use 2T of mix with 1 lb meat of choice, any other veg additions and 1 can of drained/rinsed beans (or about 6-8 oz dry beans, cooked), 1 can diced tomatoes and 1 can reg sized can tomato sauce. For a bigger batch use about 4T of mix with 2 lbs meat, 1 pound of dry beans (cooked) or about 3 cans rinsed/drained beans, 2 cans reg sized tomato sauce, 1 (or 2) cans diced tomatoes, and some water if you'd like to thin it. This is only to give others an idea of how much mix for the beans/meat/tomato ratio. It's very forgiving. This makes a very very good plain ole fashioned no frills chili. Also, if you want this just warm...decrease pepper flakes to 1 tsp--it's still plenty warm for those who don't like it hot (like me!). I did jump up the chili powder amount to 2 level TB instead of 4 tsp. This is a well-rounded mix--I was not left with that..'there's just something missing' feeling. It was ALL there! Thanks for the awesome recipe!
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513 users found this review helpful

Easy Mint Chocolate Chip Ice Cream

Reviewed: Aug. 11, 2006
Mint chip ice cream is hands down my faaaaaavorite ice cream, so I was excited to try this! VERY easy to make and I always have all the ingredients on hand. The only change I made was to the choco chips--I finely chopped up a large bar of chocolate instead. Next time I will make a few changes 1)Add only 1/2 tsp vanilla 2)add about 3/4 tsp peppermint 3)will shave the chocolate rather than chop it (so the chocolate will actually melt in your mouth when you eat it)...and these changes are for personal tastes only. Even as the recipe stands it really is a refreshing, minty ice cream. Super after a heavy meal...or any time really! Update: I attempted to decrease the fat by using 1/2 and 1/2. Won't do that again. It makes it gritty and grainy and not a good texture. BUT by shaving the chocolate it literally will melt in your mouth (must use milk choc tho) and deceasing the vanilla to 1/2 tsp and mint to 3/4 tsp makes it mellow minty--YUM! This is a KEEPER recipe. Thanks!
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177 users found this review helpful

Taco Soup IV

Reviewed: Oct. 17, 2006
This is a great basic taco soup recipe! To lengthen how far this goes add an extra can of tomatoe sauce, another cup of water, omit 1 pound of ground beef, add 1-2 more cans of rinsed, drained beans and more taco seasoning to taste.I also never use corn and sub in-you guessed it-more beans! I typically use these 3 beans in one batch- red kidney beans, garbanzo beans and black beans. But ANY bean will work here! Kick the flavor up by adding a small well drained can of diced green chilis and chopped olives. Put a dollop of sour cream and small handful shredded chedder in each bowl just before serving. Don't forget the hot sauce on the side for heat lovers! Thanks Patricia for such a fun, versatile recipe!
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43 users found this review helpful

Anadama Bread

Reviewed: Aug. 29, 2006
As is the proportions seem wrong. I made this with 3 cups flour (1 cup whole wheat flour, 2 cups bread flour) 1/3 cup fine ground cornmeal, 1 pkg quick rise yeast, 1 cup hot water, 1/4 cup blackstrap molasses (we love hardy molasses), 3 TB butter, 1 tsp salt and 1 egg. Use warm water (120-130 degrees F)since we used quick rise yeast (aka rapid rise). Baked at 350 for 30 minutes. We are in Anadama heaven! I also did not soak the cornmeal since I used finely ground cornmeal--but even so the crunch is pleasant. I also did not knead this dough--dough will be sticky, just place in 2qt well greased round casserole dish and cover with plastic wrap sprayed with cooking spray and let rise for about 1hr. Using the above measurements and changes this is a 5 star Anadama Bread recipe!!
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34 users found this review helpful

Shrimp Scampi III

Reviewed: Jul. 27, 2006
Ok, YUM!! I have never made shrimp scampi before and this was really good! I had to make 2 changes as I did not have bread crumbs on hand (thought I did when I settled on this recipe) or white wine (don't drink it). I did have chicken broth on hand and subbed it for the wine and crushed up caeser croutons to replace the bread crumbs. I had leftovers for breakfast and lunch the following day--couldn't stop eating it!! We adore garlic so I could help myself from using about 6 gloves sliced. Very high in calories but tasty for a once in a while supper! Thanks for such a yummy recipe!
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28 users found this review helpful

Whole Wheat Bread II

Reviewed: Sep. 4, 2006
This was a really good basic wheat bread recipe. It was so wonderful to have 4 loaves done. I felt like I accomplished so much that day! Try making it into 2 loaves, some breadsticks and some wheat rolls from the dough. Then freeze! I will make a few changes to my next batch. I will decrease liquid by 3TB and replace the brown sugar with honey (you need to decrease liquid when subbing in honey). I will add some vital wheat gluten for a chewier texture. As is, this bread is very crumbly/lots of crumbs. So if that is what you prfer don't add gluten! Also, I prefer all whole wheat, so I will not add any white flour next time. This is wonderful recipe as is or with a few minor changes! Thanks for the submission--this one will be used weekly by me!!!
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24 users found this review helpful

Delightful Apple Spice Muffins

Reviewed: Oct. 5, 2006
Delicious! Especially straight out of the oven! Due to personal preference I used 1/2 wheat and 1/2 white flours and all brown sugar (this just screamed to me that it wanted a touch of molasses). To lighten this up, I might even try using 1/2 butter called for and subbing in extra applesauce. But some butter needs to be here--it completely adds to the flavor! YUMMY! Thanks!
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20 users found this review helpful

Peach Ice Cream

Reviewed: Jun. 29, 2006
Easy & Delicious! I used Egg Beaters because they are pasteurized. Peeling and pitting peaches is a pain--next time I might use frozen peaches instead...but the taste of fresh, ripe peaches is still better! I did use only 3 cups sugar with fairly ripe peaches and it was not too sweet and definitely not under sweet. I love that it's a no cook recipe too! YUMMY!
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14 users found this review helpful

Penne with Garlicky Broccolini

Reviewed: Jul. 11, 2006
Fabulous and simple! Save time by using jarred minced garlic. I used bacon and bacon drippings (only amounted to about 1 1/2 tablespoons of fat)...was a bit dry at the end so I drizzled some good extra virgin olive oil over it and tossed as direction instruct just before adding the bacon back in. I also had to cook the broccolini longer than directions stated...actually I covered with a lid and sort of steamed it for about 5 minutes in addition to the original cook time. If you LOVE garlic--don't be afraid to add even more! Bon appetit! Thanks for the wonderful recipe!
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13 users found this review helpful

Vanilla Ice Cream IV

Reviewed: Aug. 11, 2006
This recipe went right into my recipe box! I didn't change a thing to the recipe. This is a great recipe to build on. I have made this with cookie dough chunks added in (cookie dough recipe from this site) and processed about 1 cup of semi-sweet choco chips...really great cookie dough ice cream! With the other half of this ice cream I crushed up oreos and mixed it in. Make sure you do add ins towards the end of the mixing (if using and electric ice cream maker) or when it's done--just before you put it in the freezer. Don't be afraid to decrease the sugar if you don't like really sweet ice cream--you won't miss it. Awesome (and easy) recipe!
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11 users found this review helpful

Corn Yeast Rolls

Reviewed: Nov. 21, 2006
Yum! Thanks Judy! I made these exactly as recipe states. I did need to add more water (I used water and milk powder instead of milk, easier to get room temp)during the kneading. But I always test the dough for stiffness during the second knead. Please folks, remember that making breads and doughs in the bread machine still requires you to check the dough during kneading. Adding more liquid or flour according to how the dough feels. During the second knead it should feel sticky, like tape. For reference I like to fold a piece of scotch tape and tape to top of bread machine. I tap my finger on it to get a feel for what the dough should fel like, then I touch the dough. Adding more liquid or flour as needed. (I remove the tape before baking happens) All that said, these rolls are wonderful!!! A nice delicate crunch from the corn, and a lovely yeast fragrance and flavor! I am making these to take to Thanksgiving dinner! ***I forgot to state that I did only bake these for 15 minues (I am sure 45 is a typo) and got 10 huge rolls. You could easily make them smaller and get around 18-20 perfect dinner sized rolls.
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10 users found this review helpful

A Baker's Secret for Bread Machines

Reviewed: Aug. 19, 2006
I did everything the directions said...even made sure all ingredients were room temp and used a thermometer to make sure water was the correct temp. The loaf barely rose (I even checked my yeast before using by proofing some first-it was very active!). I am thinking it might be my bread machine...I can make great breads from the dough cycle but I just can not seem to make good bread IN the bread machine! I will try this recipe again--as the flavor was good and since so many other reviewers had success.
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10 users found this review helpful

Clone of a Cinnabon

Reviewed: Oct. 17, 2006
Awesome! My first time making real cinnamon rolls. This bread machine recipe made it a pleasure and a breeze! My family loves them....the icing sends it over the top. Even the next day (cold and un-iced from the fridge) it's delicious. Place a heaping tablespoon of icing on the top of a roll and microwave the roll for about 30-45 seconds--piping hot and oogy gooey yummy! I know I'll be using this recipe for years! Thanks!
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5 users found this review helpful

Beef Enchiladas II

Reviewed: Jul. 27, 2006
My husband who dislikes enchiladas loved these! Because I was using what I had on hand, I had to change a few things. I ran out of onion and used dried minced instead. I didn't have dry sauce, so I used a large can of green enchilada sauce. My last change was to use both chedder and jack cheeses. Delish! My husband dislikes the red sauce, so I will keep making it with green..but as is this is a great quick recipe! Thanks Becky!
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4 users found this review helpful

Chocolate Lovers' Favorite Cake

Reviewed: Jul. 4, 2006
I have been making this cake for 2 years now, I think. Delicious! You can lighten this up a bit (without sacrificing taste) by using low-fat sour cream. This cake impresses chocolate lovers everytime I make it. For a wow first impression melt some white chocolate chips and drizzle over the top of the cooled cake. Just a little though--it's for presentation only! YUMMY!
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4 users found this review helpful

Torsk

Reviewed: Jul. 4, 2006
This was very tasty! Every person in my family..my dh, my 2 yo, and my 4yo--(me too!) ate it up! My kids are notoriously picky and they gobbled up fish! Wow! I didn't change a single thing--didn't need to! My dh a huge seafood lover enjoyed the fact that it tasted so similar to lobster. Thanks for the yummy and EASY fish recipe! Will be making it again and again and again....
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3 users found this review helpful

Supa-Dupa Egg Sandwich

Reviewed: Aug. 23, 2006
Great combos! My husband loves hamburger and eggs together. Make sure it's lean beef and you can lighten this up a bit by only using one slice cheese and ham...YUM! Use a good, thick bread too. Thanks Oscar!
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2 users found this review helpful

Salsafied Chicken and Rice

Reviewed: Jul. 11, 2006
This is a great last minute dinner! As a busy mom of 3 kids all under age 5, this was a cinch to make. It's tasty as is, but fun to play with too. I used fresh salsa and mexican blend shredded cheese (what I had on hand). I cook the chicken with dried minced garlic, onion and a dash of cumin. I also subbed in instant brown rice for the white rice and topped each serving off with a tablespoon of lowfat sour cream. I didn't feel a lick of guilt gobbling this down! This one's goin' in my recipe box! Thanks!
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2 users found this review helpful

Split Pea Soup with Rosemary

Reviewed: Aug. 19, 2006
This was tasty! I had to make a few adjustments since I used what was on hand. I shredded the carrots (I can sneak it past my kids) instead of chopping, I didn't have any leeks so I thinly sliced 2 ribs of celery, added 2 thinly sliced ribs of celery (with leaves)...my rosemary had seen better days so I had to use thyme instead. Even with my changes it was tasty! Next time I will try to make it as is, so I can review the recipe in it's 'pure' form.
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1 user found this review helpful

Whole Wheat Honey Bread

Reviewed: Dec. 2, 2006
This wheat bread is fabulous! I did add 1 1/2 TB gluten and doubled the milk powder (just a preference on both) and rounded the shortening to 2 TB. It was soft, smooth, sweet and all around delicious. A great bread for sandwiches, toast or fresh and hot with a meal. TRY this bread!
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0 users found this review helpful

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