mammamoey Recipe Reviews (Pg. 1) - Allrecipes.com (18661870)

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Baked BBQ Baby Back Ribs

Reviewed: Aug. 17, 2013
I do a few things differently. Most important is to get the membrane off the back of the ribs instead of just pricking them . Bone side up, make a shallow slice mid way through the rack, then using a paper towel, lift and pull the membrane off the rib bone, it generally comes off easily. Makes a huge difference! I also use my own dry rub mix but that's personal preference. to get them crispy, I throw them on the grill after baking 2.5 hours. when I'm making them for a crowd, I'll bake them in the morning, open the foil and slather on BBQ sauce, then rewrap the foil and ket them rest all day until it's time to throw them on the grill. This way I can enjoy my guests and still serve great ribs! If it's a rainy day, I'll put them under the broiler for about 10-15 minutes instead of grilling, we like our ribs moist with the outside crispy and not so dripping with sauce. On the positive, this is a good recipe but don't be afraid to adjust the seasoning to your liking. We don't use white sugar at all, the dark sugar adds to the caramelization of the finished ribs and we use a lot less salt. Low and slow is the way way to go when it comes to finger licking, fall off the bone ribs! Enjoy!!
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21 users found this review helpful

The Best Bean and Ham Soup

Reviewed: May 17, 2012
I follwed the recipe as far as ingredients went. This soup was devoured by my family. Even the anti bean ones! I used the de-gassing suggestion from another review and was thrilled there were no "after affects" from the beans. The flavor is worthe the work...absolutly delicous! Thansk for posting.
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2 users found this review helpful

Pasta and Cauliflower

Reviewed: Mar. 30, 2012
I tried this once as written, very bland. Next time I roasted the cauliflower & onion & garlic, added olive oil, salt & pepper before roasting. Then I cooked the pasta (penne rigate) and mixed in some some leftover marinara, shredded mozzarella & parmesean. Put in in the oven until the cheese melted. Everyone loved it!
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2 users found this review helpful

Cavatelli, Broccoli and Mushrooms

Reviewed: Jan. 23, 2012
Decent base recipe but needs some additions. I started the broccoli in a saute pan with a little vegetable broth & let it steam a bit, then used fresh mushroom, canned have very little flavor to me and added the garlic. Sauteed in a 50/50 blend of evoo and butter, and a little crushed red pepper (to taste). Cooked and drained the pasta and then added it to the same pan, no need to bake it. Sprinkled liberally wth the parmesean before serving. YUMMY!
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5 users found this review helpful

Bacon-Mushroom Brussels Sprouts

Reviewed: Nov. 24, 2011
To make this vegetarian friendly, I left out the bacon & replaced the chicken broth with vegetable broth. I also sauteed the mushroom & onion in 1 TBS of butter which added some depth to the flavor. It's YUMMY!
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3 users found this review helpful

Marinated Pork Chops

Reviewed: Sep. 21, 2011
Even my meat hating daughter loved these tender grilled chops. She even asked me to make them again a week later! I did add some extra olive oil.
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4 users found this review helpful

Clam Sauce with Linguine

Reviewed: Jun. 7, 2011
Having lived in Italy, I can tell you first hand, adding cheese to fish or shellfish is a major no no. The first time I did that in a restaurant in Italy, I felt the entire table of Italians stop and stare at me! That aside, this was a good recipe, I left out the mushrooms and did grate a bit of lemon peel into the sauce. This is also yummy using fava beans in place of the mushrooms (double peel the beans). Thanks for posting.
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5 users found this review helpful

Quinoa Pilaf

Reviewed: Feb. 8, 2011
I followed the recipe aside from the following: I toasted the walnuts before adding and waited until the very end to add the fresh chopped parsley, important to use fresh for this recipe. I also added 1/4 C of golden rasins while I was boiling the quinoa. Gave it a nice sweet and savory flavor. finally, we added a little grated parmesean. It was really good!
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13 users found this review helpful

Italian Wedding Soup I

Reviewed: Jan. 24, 2011
Tasty but needed some additions. For the meatballs I did not add basil or onion powder, I chopped a small clove of garlic and 1 TBS chopped fresh parsley and added it to the meat I also added 3TBS bread crumbs and 2 TBS grated parm along with the egg instead of what the recipe called for. In the pot for the broth I sauteed in olive oil 2 garlic cloves, 1/2 medium onion, and 2 medium carrots all chopped fine. I also added some chopped anise because I didn't have celery on hand. then I added a box of Trader Joe Chicken Broth and about a cup of water, let it come to a boil and then added the meat balls. and let it cook for about 15 minutes. I added 1/2 cup orzo and let it simmer until the orzo was cooked, and finally a bag if fresh spinach. I knew there would be no left overs which is why I cooked the pasta in the soup. I used lean chop meat and had no problem with the soup benig greasy at all. Good base recipe, thanks for adding.
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6 users found this review helpful

Beef Bourguignon II

Reviewed: Jan. 1, 2011
WAS LOOKING FORWARD TO RATING THIS HIGHER, BUT THE FLAVOR JUST WASN'T THERE FOR ME. THANKS FOR SHARING THOUGH, I'LL USE AS A BASE RECIPE AND SPRUCE IT UP A BIT NEXT TIME.
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2 users found this review helpful

Jamie's Minestrone

Reviewed: Dec. 8, 2010
very good!
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2 users found this review helpful

Day-After-Thanksgiving Turkey Carcass Soup

Reviewed: Dec. 8, 2010
This was so easy and tasty. I had two turkey carcassas & no stuffing, so I used 2 boxes of boxed turkey flavored stuffing mix, followed everything else except for adding leftover gravy, didn't have that on hand. It came out soooo good! Already decided on Turkey for Christmas just to have the excuse to make this soup again!Thanks for submitting!
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7 users found this review helpful

Corned Beef and Cabbage I

Reviewed: Jul. 6, 2010
delicious & easy!
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4 users found this review helpful

Easy Lemon Cookies

Reviewed: Jul. 6, 2010
A bit too dry for my liking, but very good flavor.
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2 users found this review helpful

Cream Cheese Christmas Cookies

Reviewed: Jul. 6, 2010
Easy, tasty & pretty! Great recipe.
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5 users found this review helpful

Spinach Pasta Salad

Reviewed: Jul. 2, 2010
This was delicious, though a bit bland until I added a few extras. We use ricotta salata instead of Feta, sweet vidalia onion instaed of red onion (didn't have a red onion on hand), added a bit more salt and garlic powder and we made our own dressing from the juice of an additional lemon and some good olive oil. I'm sure if I had used the Feta, we would not have needed the salt but my daughter is anti-feta cheese! Thanks for submitting! Oh, the next day I added some grilled chicken breast to the leftovers and had lunch. 8/12/10 update: It came out even better the second time! Needed it for a pool party. Cooked the pasta early in the day, mixed in 1/2 C of the italian dressing (used bottled this time), the red onion, grated the lemon & added it along with the lemon juice. The grated lemon added SO much flavor! Then I added the olives, s/p and garlic powder. Let it rest in the fridge all day. I also shredded the ricotta salata and washed and dried the baby spinach in tha early moring & put in the fridge. Near dinner time I only added another 1/4 C of dressing, chopped the fresh spinach & added that & the shredded cheese, tossed it well and was done. It got rave reviews from EVERONE as well as many requests for the recipe!
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33 users found this review helpful

Lentil Tomato Soup

Reviewed: Mar. 14, 2010
Excellent recipe! The only thing I changed was to use extra virgin olive oil instead of butter, and to add some balsamic vinegar. At one point I did get nervous that there was too much going on in the pot for it to turn out good...but after simmering for awhile & adding some balsamic vinegar, it was delicious!!! Everyone asked for seconds. GREAT RECIPE!! Thanks.
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6 users found this review helpful

Asparagus, Feta and Couscous Salad

Reviewed: Aug. 19, 2009
I GRILLED THE ASPARAGUS AFTER BASTING THEM WITH OLIVE OIL, SALT AND PEPPER. i ALSO USED LESS CHEESE, ABOUT 1/2 CUP AS MY DAUGHTER IS NOT A BIG FAN OF FETA CHEESE. FOLLOWED EVERYTHING ELSE AS WRITTEN AND IT WAS DELICIOUS!
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2 users found this review helpful

Prize Winning Baby Back Ribs

Reviewed: Aug. 3, 2009
I FOLLOWED THE RECIPE, ONLY ADDING SOME ONION AND GARLIC POWDER. I BAKED THEM AT 250 FOR 2.5 HOURS (WE HAD TOO MUCH GRILLING GOING ON TO COOK THEM ON THE GRILL FOR AN HOUR.) TOOK THEM OUT OF THE OVEN, SWABBED THEM IN BBQ SAUCE AND GRILLED THEM UNTIL CRISPY. EVERYONE LOVED THEM AND WERE EVEN PICKING THE CRISPY CRUMBS OFF THE PLATTER!! GREAT RECIPE, WILL BE MY BABY BACK REGULAR FROM NOW ON. THANKS! 7/6/10 update: I tried baking them early in the day as we had a lot of company coming. I removed them from the oven, opened the aluminum foil, added the BBQ sauce, resealed the foil and let them sit on the counter for several hours until we were ready to cook them. Fall off the bone tender & delicious!!
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11 users found this review helpful

 
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