MommyofRedHeads Recipe Reviews (Pg. 6) - Allrecipes.com (18907777)

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Cheesy Catfish Chowder

Reviewed: Sep. 30, 2007
Followed recipe and it was wonderful. We'll be making it again.
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Sweet and Sour Pork III

Reviewed: Sep. 24, 2007
Excellent. I added more veggies than it called for as well as carrots. I had to use more cornstarch than it called for and lost a lot of coating when frying. I think I added the pork before the oil was hot enough. The sauce was wonderful. Next time, I plan to saute the chicken instead just to save time and make it a little healthier.
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Almond-Crusted Halibut Crystal Symphony

Reviewed: Sep. 5, 2007
I served this for company and everyone raved about it, but I thought the sauce was quite bland. The halibut tasted wonderful but the recipe had no effect on the fish flavor. I thought the almond topping was good, but I've had a pecan topping on salmon that was way better and easier (I will never blanch and mine nuts again). We had plenty of sauce for the 4 of us and I followed the recipe as stated. I doubt that I'll make this again due to the time it takes and the end product.
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Easy Chicken Enchiladas

Reviewed: Aug. 3, 2007
We make a few changes when making this recipe: I cut back on the sour cream because it is already really creamy, use whole wheat reduced fat tortillas, and I add a can of red enchilda sauce on top. We really enjoy the recipe and make it often. Hope you enjoy it too.
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Whole Wheat Snickerdoodles I

Reviewed: May 18, 2007
I followed the directions except I used Smart Balance instead of butter (I was out of butter). Half of the cookies were baked on a cookie sheet and the other half were baked on a stone. Those on a cookie sheet had a burnt bottom; not sure if this was due to the Smart Balance. I let the ones on the stone sit a few extra minutes and they came out perfectly! I used Sigaon cinnamon and doubled that amount (we really like the flavor) to the sugar mixture. They came out tasty. Next time I may add a little cinnamon to the cookie mixture for a little more flavor. Otherwise, I'll make this again.
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Cheddar Beef Enchiladas

Reviewed: Apr. 17, 2007
I used chicken instead of beef, a mix of wild and brown rice, and made my own taco seasoning (from allrecipes). Otherwise I followed the directions and the meal was wonderful. My husband didn't speak the entire time because he was too busy eating. I think I had more rice than what was called for, but it worked really well. I served with a side of corn and salad and my husband ended up putting his corn on his enchilada. He was more than happy to have left overs for today. We'll make this one a regular in our house. Thanks for the recipe.
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Chicken Enchiladas I

Reviewed: Mar. 10, 2007
The only change I made was a can of red enchilada sauce on top (plus diced tomatoes) instead of the taco sauce. That actually made it taste like an enchilada. I wasn't thrilled with the filling mixture taste. Not sure if it was too much chili or if it was just lacking some other ingredient. They were good, but I don't think I'd make these again. I'll continue my hunt for the perfect enchilada recipe on here.
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Onion Meat Loaf

Reviewed: Mar. 10, 2007
I made this using the ingredients but baked it instead of slow cooking. I didn't have enough time to slow cook it, otherwise I would have tried it. For some reason I only had a half an envelope of onion mix and I don't think I'll ever put more than half when making this again. It was excellent tasting and my husband said he doesn't want to try any others, just to continue making this one. So, it was a hit. Even my 1 year old ate it with her mashed potatoes.
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33 users found this review helpful

Italian Sausage Soup

Reviewed: Mar. 10, 2007
I'd give this 4.5 stars if I could. I made just a few changes. I thought I had the northern beans but were navy beans instead so I used what I had on hand. I also thought I had a bag of fresh spinach and only had frozen. I will not make that mistake twice. Otherwise, I used just plain sausage and we both really enjoyed it. Next time I'll use fresh and see if it tastes better.
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2 users found this review helpful

Soy Milk Pancakes

Reviewed: Mar. 10, 2007
We were looking for a pancake recipe without dairy since one of our guests isn't allowed to have any. The first time we made this recipe was exactly as written and is excellent. The almond extract is a must. There is a nice hint of almond in the pancakes and it smells great when cooking. We've also used this recipe with regular milk too because we like it so much. We use this recipe all the time for pancakes.
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Delicious Ham and Potato Soup

Reviewed: Feb. 22, 2007
This only took me about 20 minutes to make and I chopped everything myself. I followed the directions exactly except I added two diced carrots for a wider variety of veggies in the soup. It is excellent, even my one year old ate everything I put in front of her. We'll be making this again.
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Beef Fondue with Sauces

Reviewed: Feb. 20, 2007
I would rate this a 5 if it gave a recipe for broth rather than suggesting to cook with oil. I made the three sauces listed and the curry sauce was the biggest hit among us and our company. We also made a peanut sauce from my fondue cookbook but just couldn't compare to the three sauces here. We used filet mignon, chicken, and shrimp with these sauces and all complemented well.
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30 users found this review helpful

Cider Cheese Fondue

Reviewed: Feb. 20, 2007
We used this recipe in our electric fondue with a couple changes. We rubbed the pot with cut garlic before adding the hard cider (home brewed). We let that boil before tossing in the cheddar/swiss mixture that was tossed with flour (rather than cornstarch) and pepper. We've used this recipe for company and for ourselves and is excellent. Use french bread that has been cut into cubes that has sat out for a half day to make it easier for dipping. Apple slices go well with this cheese as well. We'll be using this recipe regularly for fondue.
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112 users found this review helpful

Fish Chowder

Reviewed: Dec. 26, 2006
The only changes I made was adding sea scallaps as well as some cream. Oh boy was this good. Next time I'll use cheaper, smaller scallops since I had to cut them in half (so we wouldn't need knives while eating). I'll make this again.
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Million Dollar Fudge

Reviewed: Dec. 17, 2006
I had high expectations for this fugde and it fell short. If I could rate it a 3.5 I would. I always use a candy thermometer instead of the clock and it didn't work out with this recipe. It hardened too fast for me to even mix in the nuts (I was going to do half without and half with). I'll go back to the recipe off the back of the marchmallow creme jar because it makes better and cheaper fudge.
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No-Bake Cornflake Cookies

Reviewed: Dec. 17, 2006
I just finished making these and they taste great. They are sweet so make sure you are in the mood for a lot of sugar. It took a little more time than 25 minutes to make because I didn't want to burn the syrup mixture getting to the soft ball stage. I used two spoons to help mold the mixture into a cookie since it was still hot. If you wait until it cools, then it will already hold together. Save yourself a dish and just add the cornflakes, coconut and pecans to the syrup mixture if you are using a large pan. I'll make this one again.
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Firecracker Grilled Alaska Salmon

Reviewed: Nov. 29, 2006
I was worried that this would be too hot based on other reviews but I don't know what they were talking about. Maybe they used cayanne pepper and that was the problem. We followed the directions except for the peanut oil, I used olive oil instead. It marinated for about 5 hours and was great. Oh yeah, I baked it in the oven at 400 for 20 minutes since it was cold outside. Perfect.
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3 users found this review helpful

Artichoke and Sun-Dried Tomato Chicken

Reviewed: Nov. 27, 2006
As long as you like artichoke hearts you'll enjoy this sumple recipe. We've made this many times and always add extra hearts. It's a yummy recipe I can always make if I have nothing else in mind. Hope you enjoy it as much as we do.
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Wild Rice Stuffing for Turkey

Reviewed: Nov. 16, 2006
I've used this recipe twice now for stuffing game hens. The first time I used a mix of rice with dried croutons and the second time I used wild rice with home made croutons. Both were exceptional. I will continue to use this recipe to knock the socks off anyone that eats it.
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6 users found this review helpful

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