ChunkyMonkeyMommy Recipe Reviews (Pg. 1) - Allrecipes.com (18942577)

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Fried Cabbage II

Reviewed: Nov. 6, 2006
Great recipe! I used some bacon drippings and turkey bacon for the actual meat. It was really tasty! Will definitely add this to my regular rotation!
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1 user found this review helpful

Egg Custard Pie I

Reviewed: Nov. 6, 2006
The taste was ok, but the consistency left something to be desired. I have made egg custard many times, and every recipe I know uses scalded milk and a pie shell. This recipe seemed simple so I thought I would give it a try. The body of the custard was gooey, almost lumpy and there was excess liquid around the outside of it. The taste was pretty good, although I think the evaporated milk covered up that good egg flavor somewhat. I think I'll just stick to my grandmother's old fashioned egg custard recipe.
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8 users found this review helpful

Better Than Pumpkin Pie

Reviewed: Nov. 1, 2006
Wow. I really wanted a pumpkin pie, but I like them made from fresh pumpkin and they were all sold out here. This was fantastic. I followed the recipe exactly with the exception of doing the squash in the oven. I think next time I'll just follow ALL of the directions and boil it. Either way, this is a fantastic pie and well worth the trouble. After this, you'll never eat an autumn time pie out of a can again! Thank you so much for this wonderful recipe!!
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24 users found this review helpful

Kathy's Award Winning Barbeque Sauce

Reviewed: Sep. 8, 2006
This is fantastic. I did some changes of my own, of course. I added a sweet yellow pepper and a tablespoon of dijon mustard to the blender mix and cut the molasses down to half a cup. I didn't even use the brown sugar and it still had a sweet taste to me. I also added about five good dashes of hot sauce to it. I poured the bbq sauce over a rump roast in a dutch oven and let it go for about 10 hours, covered. Then I took out the meat, shredded it, added it back to the sauce and blasted it on med-high uncovered to thicken it all up. I served this with sliced tomatoes, smashed potatoes, and cucumber salad. Thanks for the great recipe!!
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1 user found this review helpful

Adrienne's Cucumber Salad

Reviewed: Jul. 27, 2006
This was a great summertime recipe! I used two english cucumbers, 3 small mini cukes, and a small purple onion. When I poured the vinegar into the measuring cup, I left it just below the 1 cup line and added a few dashes of red wine and balsamic vinegar. I used just a little less dill than the recipes called for. I also added just a few red pepper flakes since I like things hot. Yummy! This was so good I'm lucky any of it made it to the refrigerator to chill! Thank you for an awesome recipe!
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4 users found this review helpful

Cherry Pie III

Reviewed: Jul. 27, 2006
This is great. I used probably about 5 cups of fresh cherries since I had a deep dish pie dish. I used a premade pie crust to cut down on time. I lowered the sugar amount to about 1/2 a cup and used splenda. I'm glad I did since these were actually sweet cherries and it was sweet enough as is. I brushed the top of the crust with butter when it came out of the oven. This was one of the best pies I have ever made. And thank you to the person that suggested using a straw to pit the cherries! That little tidbit saved me so much time and I was able to keep the cherries whole!
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3 users found this review helpful

Greek Pasta Salad I

Reviewed: Jul. 17, 2006
I'm so glad I waited to review this until the day after I made it. I tried it after chilling it for a couple of hours and wasn't too thrilled with it. I just made a bowl now, after it being in the fridge overnight and wow! It isn't dry at all and the flavors have really mingled and developed! I followed other's suggestions and used half balsamic vinegar instead of all red wine vinegar. I also used rotini pasta, regular tomatoes, portobello mushrooms, red and green bell peppers, and a small purple onion. I left out the pepperoni just because I didn't have any, but next time I'll definately add it. As good as it tastes, if you do use balsamic, be warned that the pasta and feta will look brownish. I think someone else mentioned this, but if you're making for company, you might want to use white balsamic vinegar. This is soooo good, thank you for the great recipe!
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476 users found this review helpful

Classic Cuban Midnight (Medianoche) Sandwich

Reviewed: Jul. 16, 2006
Oh, wow! I used some of a leftover french loaf since the store didn't have any sweet rolls other than the onces that are really small. I used spray butter, smoked ham, and some black pepper pork sandwich meat. Soooo good. Next time, I'm going to use a honey mustard recipe that I got off of the site instead of mustard/mayo on the sandwich. Thank you so much! This is definately a keeper!
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7 users found this review helpful

Honey Mustard Sauce

Reviewed: Jul. 16, 2006
Soooo good! I scaled the recipe down to two servings, used french's honey dijon mustard, and used a tiny bit more of the mustard than the recipe called for. It almost didn't make it to the fridge because I kept "checking" it! Thank you so much for the great recipe!
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1 user found this review helpful

Spinach Cheese Manicotti

Reviewed: Jul. 15, 2006
Excellent recipe to build on. I also subbed in basil and used fresh spinach that I cooked down with the onion and garlic. I can't stand the taste of frozen spinach. I use my own tomato sauce recipe for my lasgnana. I make it thick and super seasoned so that the taste doesn't get overwhelmed by the other ingrediants. It's really easy. A couple of can of diced tomatoes, a couple of fresh tomatoes, tomato paste, oregano, basil, garlic, an onion, salt and pepper to taste. I add a some water, just depends on how the sauce is turning out. If you add too much water, you can always just cook it down to your desired consistancy. Excellent Manicotti!
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1 user found this review helpful

Grandma Sophie's Smashed Potato Salad

Reviewed: Jul. 13, 2006
This is my Granny's potato salad! All except the mayonnaise, two cups is a little much. I would reduce it by at least a half a cup. Sometimes it seems like people have to have a ton of ingredients to make it seem "special". Here's to an old fashioned recipe that just can't be beat. For me myself, I like just a tiny bit of mustard in it, hee hee hee. Try this recipe, simple and oh so delicious!
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2 users found this review helpful

Grilled Asian Chicken

Reviewed: Jun. 18, 2006
Wow. That's all I can say. I followed the recipe exactly, except that I ended up adding green onions to the chicken. I cooked it in a skillet with a tbsp of oil over high heat. It is sooo good, and even with the soy sauce, it's not really all that salty. I served it with jasmine rice and some Wendjoe chilli pasta (hot chile sauce). Next time I'll steam some broccoli to go with it. So awesome.
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39 users found this review helpful

Chicken and Dumplings III

Reviewed: May 11, 2006
This was a great starter recipe. I followed a lot of the suggestions from other posters. I used two cans of chicken broth and one and a half cans of water for the base. I added to that four cans of chicken meat, one carrot, two ribs of celery, an onion, and two cloves of garlic, all chopped. I also put in 2 tsp of paprika, a handful of parsley, and two leeks. I let it simmer for a bit and then added one each of cream of celery and cream of chicken. I brought that up to a boil and then added dumplings I made using the Bisquick recipe and to the dough I added 1 tsp each of dried parsley and basil. When it was done, I removed the leeks. This is definately going to be a staple in this house!
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7 users found this review helpful
Photo by ChunkyMonkeyMommy

Braciola I

Reviewed: May 1, 2006
This was awesome. I am one of the toothpick users, since I didn't have any string, so I fully expected the loss of cheese from my rolls. I made a sauce from 2 cans diced basil and garlic tomatoes, 1 small can tomato sauce, 1 small can tomato paste, 1 large chopped onion, 3 cloves of minced garlic, 1 tsp dried oregano, 2 tsp dried basil, salt, pepper, and 2 cups of chicken stock. I let it all simmer for 2 hours with the lid off to let some the liquid cook off. Once I removed the rolls I added a little heavy cream to the sauce. So good!! I think I am going to use this recipe as a basis for experimenting with other cheeses and spices. Thanks to the submitter!
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3 users found this review helpful

Restaurant-Style Coleslaw I

Reviewed: Apr. 7, 2006
I leave out the onion, but other than that, this recipe is great. My granny is the coleslaw queen and she can never get enough!
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1 user found this review helpful

Coffee Date Bread

Reviewed: Apr. 7, 2006
This is a wonderful recipe! My aunt has a thing for dates and she just about died when she tried this! I made a bunch of loaves for christmas and handed them out as gifts. I've also used vanilla nut coffe along with a few others for variety. (I make this bread ALL TIME!)
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10 users found this review helpful

Oriental Dipping Sauce

Reviewed: Apr. 7, 2006
This is now my official potsticker dipping sauce. Sooooo good! Hoisin is not easy to find but this is well worth the trouble!!
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1 user found this review helpful

Glazed Ham

Reviewed: Apr. 7, 2006
Oh, this is so good. My granny had her doubts, but everyone raved over it and even my super picky uncle tore through this in no time.
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3 users found this review helpful

Bill's Blue Cheese Dressing

Reviewed: Apr. 7, 2006
I made this at the last minute for a family dinner with out of town guests. It was fabulous after only five minutes and the next day after it chilled overnight... words cannot describe. My family can burn through this dressing like nobody's business. Make sure to use quality blue cheese it really does make a difference!! I really like mine peppery, so I use a whole teaspoon of black pepper. So awesome!
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2 users found this review helpful

Crazy Crust Pizza Dough

Reviewed: Mar. 3, 2006
Like many others, I was in desperate need of a pizza crust dough that didn't require yeast. I loved it! I can understand how other folks may not like the chewyness of it, but I thought it was great. I added a lot of garlic powder and black pepper to it. I used turkey pepperoni, turkey bacon, onions, mushrooms, black olives, and jalepenos, along with shredded colbyjack, feta, and parmesan cheeses. I put the noncheese toppings on first and let it go 25 minutes, and then another 10 minutes to melt the cheese. Soooo awesome, I will definately use this recipe again!
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7 users found this review helpful

 
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