MommyofRedHeads Recipe Reviews (Pg. 1) - Allrecipes.com (18907777)

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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

Beer Batter Waffles

Reviewed: Feb. 27, 2009
Surprisingly good! The recipe was so interesting I had to try it. I used two cups all purpose flour so I added 1 Tb baking powder and 1 tsp salt to make it self rising. Otherwise I followed the directions exactly. I used miller light since it's the cheapest stuff we have on hand. They turned out nicely golden and lightly crisp, we loved it. Especially since our George Forman waffle grill has a hard time cooking waffles well. Very easy recipe and will try it again.
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53 users found this review helpful
Photo by MommyofRedHeads

Japanese Soup with Tofu and Mushrooms

Reviewed: Jun. 8, 2009
I live in Japan and wanted to make my first miso soup. If you don't use dashi, you won't get an authentic miso soup. It's essential in Japanese cooking. I had no idea which Miso paste to buy and since I can’t read the kanji I ended up buying a red and white combination. Appearance and taste differs between the two. I used dried shitake mushrooms that I rehydrated along with silken tofu. Served to my Japanese friend and her two year old and the two year old had three helpings and kept saying "oishii", delicious. Even my 22 month old devoured the stock, pushing aside the mushrooms and tofu. I will make it again and will look for more similar recipes.
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46 users found this review helpful

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

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

Stout-Braised Lamb Shanks

Reviewed: Mar. 27, 2009
Cooked as directed except I can't get fresh herbs so I just sprinkled dried parsley, thyme, and rosemary in it instead. Absolutely divine. Used a home brew porter for the beer. Will make again.
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27 users found this review helpful

Tempura Dipping Sauce

Reviewed: Jun. 22, 2009
Not bad, but not like the dipping sauces served here in Japan. I felt it was flavored to heavily on the dashi side. I think I will look for a different recipe but this was nice and easy and I had everything on hand to make with a last second Shrimp Tempura recipe I made tonight.
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26 users found this review helpful

Salmon and Rice Balls

Reviewed: May 19, 2009
I made this because we love salmon, even salmon patties from a can. I thought this would be a different recipe to try out since I had some left over white rice from the night before. I followed the recipe exactly (except for already having a cup of cooked rice on hand), with carrots, and wild caught canned salmon. The end product is pretty bland and tastes just like canned salmon. If you don't like the taste of canned salmon, you probably won't like the end product as written. We like fresh wild salmon or even farmed salmon that has been doctored up. But this needs some serious seasoning to help out the falvor. If I were to make this again I would add a little more onion and some old bay seasoning to see if that would help. Our one year old did love it, she ate an entire ball herself.
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20 users found this review helpful

Sausage and Sun-Dried Tomato Quiche

Reviewed: Oct. 7, 2009
This turned out excellent. Only difference is I used spicy sausage since that's all I had on hand. I was slightly concerned about the spiciness but it was perfect. I used the sun dried tomatoes packed in oil. While baking I tented with foil because I was worried it would brown too much. I prepared this the night before and heated it up the following morning. Great. Will make again!
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19 users found this review helpful

Gone with the Wind Cake

Reviewed: Dec. 5, 2008
I liked this recipes since it didn't require so many egg whites. I don't think I would make this if I didn't have my kitchenaid, it really cut the time and the workload. I don't have a tube pan so I used three little loaf pans. They turned out great. We used one loaf for chocolate fondue and gave the other two to friends who also said they loved it. Not too sweet and a lovely flavor. We'll be making this one again.
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19 users found this review helpful

Coconut Curry Fish

Reviewed: Nov. 2, 2006
I love fish but this recipe didn't do it for me. I love curry and think that if I would make this again I would specifically pick up fish balls at an Asian market or just use chicken instead. The chunks of fish just fell apart and didn't taste like fish anymore, plus the consistency of the fish in general was just strange. The curry itself was wonderful but I will use fresh veggies next. If you are in a hurry though, the frozen mix is a great option.
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18 users found this review helpful

Artichoke Spinach Lasagna

Reviewed: Jan. 25, 2010
Impressed! One reviewer commented on how skimpy it was so I kept everything the same except decreased the noodle amount to 6 and put it into an 8x8 dish. I used only 8oz homemade veggie stock, I used non-marinated artichoke hearts, added chopped fresh basil, dried rosemary, and thyme to the mixture, 7oz of fresh spinach, and regular feta (added a little basil, oregano, garlic powder to it). It was wonderful! My 2.5 year old had 4 servings at dinner then the next day for lunch had 2 servings. I think this will become our regular lasagna dish from here on out. Others suggested alfredo sauce instead, it doesn't need it! Just think of all the extra calories you save by using a tomato based sauce!
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17 users found this review helpful

Macadamia Nut Chocolate Chip Cookies

Reviewed: Nov. 19, 2009
I reduced the white chips to 1cup and that was perfect for us. I didn't grease the pan and I was careful to not let the cookie get too brown otherwise they were pretty crispy. Pull them out when the edges just begin to brown, let them sit on the pan for another minute so they won't be too soft on the cooling rack. Wonderful cookie, I'll be sure to use this recipe again.
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12 users found this review helpful

Shrimp Tempura

Reviewed: Jun. 22, 2009
Living in Japan, I have tried a variety of tempura and this ranks up with some of the better dishes I've had. This is my first attempt at making it, rather than just ordering it. I also used one sweet potato sliced lengthwise and steamed beforehand. My husband didn't speak the entire time because he was too busy eating. I also made the tempura dipping sauce from this site which was just ok. But, I'll use this recipe again in the future. Maybe I'll upgrade to tiger prawns.
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12 users found this review helpful
Photo by MommyofRedHeads

Zucchini Miso

Reviewed: Apr. 24, 2009
Not the biggest Miso soup fan, but love all the other ingredients so I thought I should give it a try. My only concern when making this was which size nori sheet was called for. I live in Japan where there are many options so I just ended up using one onigiri (riceball) sized sheet of nori. Worked great. I think they also sell thin slices of it at the store and may try that to cut down on prep time. Made to a T except I have already toasted seeds on hand and accidently added it to the dressing instead of sprinkling on top (won't make that mistake next time). I tossed the zucchini into the dressing then scooped them out of the dressing and into the bowls. Next time I'll omit the chicken stock, it's not needed. We loved the flavors, everything just complimented each other so well. Easy, tasty, and looks great. I'll be making this for quests at some point.
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12 users found this review helpful

Holiday Mimosa

Reviewed: Jan. 25, 2010
Easy and delicious! I loved the rim with sugar, it looked special! Will make again.
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11 users found this review helpful

Pan Roasted Beef Tenderloin with Ginger-Shiitake Brown Butter

Reviewed: Jul. 25, 2009
I scaled this down to 2 servings and follwed the directions except for the garlic chives. I haven't seen them on the Japanese market so I just finely chopped onion to let it dissapear into the sauce with the added flavor. My husband and I loved the flavor of our angus tenderloin, melt in your mouth good. However, it is extremely rich (must be all that butter soaked into the mushrooms!). Next time I make this (and I will) I'm going to try half the butter half beef stock. Hopefully it will still be rich in flavor without all the extra calories and fat. Otherwise, I'll keep the recipe as is. A very gourmet meal for a special occasion without a lot of fuss. Make sure you know how much each steak weighs, mine was only 3.3 oz while my husband's was 8oz, so I had to brown it for less time and took it out of the oven much sooner and was medium. My husband's was also medium to medium well with the listed cooking times. Oh yeah, my two year old devoured the mushrooms so I'll make more next time just for her.
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11 users found this review helpful

Asian Salmon Wrap

Reviewed: Jan. 4, 2009
Hmm, could be better. Will try again with these changes: shredded daikon (very common in Japan), use fresh salmon (maybe even the salted kind), and toasted sesame seeds. I thought overall the flavor was good, but the canned salmon turned me off. I used toasted seeds because that's what I have on hand. Since this is an asian inspired wrap, I found it odd being on a flour tortilla. Next time I'll try wrapping it in lettuce. It will highlight the flavors of everything else and be lower in calories.
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11 users found this review helpful

Rosemary Slices

Reviewed: Jan. 25, 2010
What an interesting cookie. Followed the recipe as written and thought it was good. You really have to have tea or coffee with this cookie. One of my daughters took a bite and wouldn't have another. I froze one log for about a week and didn't taste as good as the first batch, so I wouldn't recommend freezing any portion of it.
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10 users found this review helpful
Photo by MommyofRedHeads

Bruschetta II

Reviewed: Apr. 5, 2009
5 stars for taste, 4 stars for the ingredient list, 4.5 overall. First of all, I halved the almonds because I ran out. I started using my blender but it couldn't do the job so I had to get out the food processor. It makes too much pesto, but it tastes great! I ended up only using about half the pesto so I need to find something else to use it for. Next, I used two medium tomatoes and it just wasn't enough. Between the caprese salad and this I was out of tomatoes. I would increase your tomato amount if you like it more tomatoee on top. If you are using good tomatoes, omit the olive oil in the mixture. I was using wonderful tomatoes and thought the oil took away from the fresh flavor. Make it easier on yourself and make less pesto and more tomato mixture without the oil. Excellent!
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10 users found this review helpful

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