Spicy Mama Recipe Reviews (Pg. 1) - Allrecipes.com (18942166)

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Cream Corn Like No Other

Reviewed: Dec. 1, 2008
I made this for Thanksgiving -- such an impressive addition (everyone thought I had gone all out). But so simple! And my 92 year old grandmother said it was just like the creamed corn her mother used to make -- she asked for the recipe! Just a hint -- you can use half and half in place of the milk and cream since the recipe calls for equal amount of each. Also, watch out for scorching -- I caught mine just in time. Great recipe -- thanks so much for sharing!
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3 users found this review helpful

Chicken Breast Stuffed with Spinach Blue Cheese and Bacon

Reviewed: Nov. 17, 2008
YUM! We really enjoyed this recipe. I followed it exactly except I used half feta and half bleu cheese for fear that I didn't like bleu cheese that much. Next time I'll be brave and use all bleu cheese. Also I didn't brown the chicken in olive oil as it doesn't give a nice sear to the chicken, so I reserved about a tablespoon of bacon fat and used that instead. Made a lovely crust that added beautifully to the savory flavors inside. Thanks, Judy! I wish I were as inventive!
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2 users found this review helpful

Jagerschnitzel

Reviewed: Aug. 8, 2008
The schnitzel itself was wonderful, just like I recall. The gravy was not at all what I expected, although I can't fault the recipe -- it tasted okay but more like Strogonoff than a brown Hunter sauce. I think if served with lemon wedges for adding acid to the gravy I would have liked it better. Regardless -- I'll make this again but will doctor the sauce significantly.
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5 users found this review helpful

Lemon Rosemary Salmon

Reviewed: Aug. 4, 2008
I actually haven't tried this myself, but I make this recipe all the time for my daughter who doesn't eat meat when the rest of the family is in the mood for pork or beef. So easy to wrap a salmon filet in foil with the lemon and rosemary and bake along side anything else in the oven -- I've even made it on the grill. She loves it, and I am so happy to have this recipe! Thanks for sharing!
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1 user found this review helpful

The Best Meatballs You'll Ever Have

Reviewed: Jul. 8, 2008
We really enjoyed this - very hearty, savory, distinctive flavor that needs no sauce or pasta. I've made them twice -- the first time exactly as the recipe stated, and the second time I used bread crumbs instead of croutons and baked/broiled them in the oven. I feel that while it is harder to cook on the stove top, and my poor meatballs looked more like meat cubes when I was done, they tasted better than the oven/bread crumb version because they had a beautiful seared crust that added to the overall flavor. I will also reduce the amount of red pepper because it was hard to distribute evenly throughout the mixture, and one in five meatballs had a hidden spice surprise! Overall, an outstanding combination of flavors that, regardless of your cooking method, make meatballs worth the effort! YUM!
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2 users found this review helpful

Lemon Snow Filling

Reviewed: Jan. 6, 2008
Lemon is for some reason a wonderful accent to the crepe flavor so I tried this recipe and wasn't disappointed. I think it would also be good as a type of topping for a fresh berry pie or perhaps a frosting layer between a lemon cake. As other reviewers said, it is deceptively light tasting. Perfect with fruit.
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3 users found this review helpful

Supreme Strawberry Topping

Reviewed: Jan. 6, 2008
I only give this four stars because the recipe is pretty confusing...however, that being said, I think regardless of interpretation the recipe works overall. I am not sure what it was supposed to turn out to look like, but it was yummy served over crepes. I cooked all the strawberries and pureed only a third. I'll use this again for dessert crepes.
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1 user found this review helpful

Chicken Marsala

Reviewed: Aug. 10, 2007
Totally stellar. This is a classic, trattoria quality, chicken Marsala recipe -- the way I expect a Marsala sauce to taste (forget all those chain Italian restaurant Marsala sauces - this is the real thing). I made no changes to the recipe -- except for the fact that I didn't have cooking sherry (yuck anyway) and substituted Marsala instead. I don't really understand why anyone would want to thicken the sauce with cream or a cornstarch slurry -- it's a wine reduction, after all. Also, I like the fact that every strand of linguine mingles with the sauce. My experience of a great Marsala is that it is subtle in its richness and really lets the flavor of fresh pasta shine, without overpowering or sitting like a congealed glob on top of everything. This recipe, for me and my family, really measured up to our expectations.
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52 users found this review helpful

Basic Curry Sauce

Reviewed: Aug. 8, 2007
We used this sauce to go over boneless chicken breast pieces and green peas -- no complaints at all from my household. I wish I had used fresh spices (versus the ones sitting in my pantry for who knows how long) to boost the flavor, and I also noticed a lack of salt (it balances the heat and brings out the flavors), which we corrected at the table. In terms of ease, coming from someone who knows the labor intensity of preparing an authentic curry, this recipe was a relative breeze. Yet, overall, for me this curry was missing the "wow" factor that I'm used to achieving with Indian cooking.
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3 users found this review helpful

Very Easy Fruit Salad

Reviewed: May 7, 2007
Great salad - easy, colorful, delicious! Thanks for sharing!
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2 users found this review helpful

Cheeseburger Pockets

Reviewed: Apr. 23, 2007
I made these for my son who is a hamburger fiend. We thought these were wonderful but noted a few problems with the recipe itself. One - it was hard for me to get the biscuit dough to cook all the way on the bottom - I had to turn them and cook for a few minutes longer than the recipe specified. Two - I had a lot of leftover hamburger even though I used way more than three tablespoons per pocket. But overall the final product tasted great and gave me some ideas to try next time - like breakfast sausage in place of the hamburger for breakfast on the go. Also note that these don't reheat well in the microwave, so only make what you can eat at the time, or reheat in the oven.
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22 users found this review helpful

Strawberry Spinach Salad I

Reviewed: Apr. 14, 2007
I never would have created a recipe like this on my own and had never tried anything like it -- it was an amazing hit with my family! I served it with quiche and it was the perfect "sweet" complement to the savory quiche. I will make this again!
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2 users found this review helpful

Pork Tenderloin with Dijon Marsala Sauce

Reviewed: Apr. 14, 2007
I made this for Easter and I was very pleased with the results. Whenever I see Dijon mustard in a recipe I do tend to get leary that the sauce will taste more like mustard than anything else, but this recipe goes far beyond hiding behind a strong condiment! Very well rounded flavors in the sauce truly complement the pork. Like other reviewers, I waited for the last 20 minutes of roasting to begin the sauce. I highly recommend using shallots as the recipe specifies - while onions are similar, I believe shallots are the best with cream sauces. I served the sauce on the side for the benefit of the younger members of the family for whom the sauce was too rich. All in all, this recipe goes in the "keeper" pile! Thanks!
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62 users found this review helpful

Spinach Quiche

Reviewed: Apr. 14, 2007
Finally -- a quiche recipe I would make again! I followed the recipe exactly, only omitting the mushrooms. I used sharp cheddar which complemented the tang of the feta nicely. I also precooked the crust for about 7 minutes so I didn't get any soggy spots in the center of the crust. I was so pleased by this recipe because the eggs were neither runny nor overcooked - they stayed moist even after reheating for leftovers the next day. I served with a fruit salad and french bread which was a wonderful contrast to the savory flavors.
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4 users found this review helpful

Penne with Pink Vodka Sauce

Reviewed: Mar. 5, 2007
This is everything you want in a dinner recipe -- it is great for all the palates in my family. It's approachable for kids, yet elegant and refined for the grown-ups. And so simple...I followed the recipe exactly, except I used lots more garlic because, well, we love garlic. This recipe also reheats well for lunch the next day. Vodka sauce begs for seafood, in my opinion, so next time I will serve with scallops and shrimp, maybe some lump crab -- but still it was great as written. Thanks!
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17 users found this review helpful

Italian Beef Sandwiches

Reviewed: Nov. 20, 2006
This recipe rocks. If you make this for your family you will automatically get bonus points towards mother (or father) of the year! SO delicious and really quite easy. The hardest part is finding the right sized pan. I'm going to use this for the holidays when I have a home full of family I am trying to feed quickly at lunch time.
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15 users found this review helpful

Restaurant-Style Coleslaw I

Reviewed: Oct. 25, 2006
This is the kind of recipe that rounds out a delicious grilled meal. Everyone should have this recipe in their repertoire. There is nothing mind blowing about it -- just a respectable homemade slaw that everyone will enjoy. Superior to store-bought dressings for coleslaw and way better than what you can get from the deli.
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3 users found this review helpful

Lasagna Spirals

Reviewed: Oct. 24, 2006
This recipe is BRILLIANT and so satisfying. Couldn't be easier to make -- I made it on a weeknight after work and still caught the end of the evening news. I followed the recipe exactly except we used spinach and artichokes instead of broccoli. I didn't miss the meat at all and love the portion control you get from the spiral approach. None of the issues of layers of lasagne falling apart as you serve it. By the way, YES, you need the nutmeg! I was skeptical but it "finished" the flavors nicely. The best part -- this is a very approachable dish for all sorts of eaters. My vegetarian daughter and my picky son were both impressed. Thank you, Susan, for sharing!
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Barbecue Ribs

Reviewed: Aug. 25, 2006
So easy, so good! The duration of the grill time is the same for corn on the cob and artichokes -- so I grilled everything at once and the meal could not be easier to orchestrate. The marinade was absolutely perfect -- no adjustments required. Thanks for sharing this great recipe!!
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Extreme Banana Nut Bread 'EBNB'

Reviewed: Mar. 24, 2006
What a great use for old bananas! I thought this was very good. Be sure to chill it after it bakes as the recipe suggests -- for some reason it improves the flavor. Also, I only had a cup of mashed bananas so I halved the recipe, and it baked in about 40 minutes. I will hang on to this recipe and use it again.
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2 users found this review helpful

Displaying results 1-20 (of 25) reviews
 
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