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Cheddar-Thyme Flaky Biscuits

Reviewed: Jan. 4, 2014
I love these! The only modifications I made to this recipe was using dried thyme, as I did not have any fresh on hand, and using a gluten free baking mix (Pamela's) as I do not eat gluten. While the biscuits did not rise as much as they would have done if I had used regular wheat flour the texture was great and the flavor was superb! I also used the tip of grating the butter into the flour mixture and I sifted my dry ingredients to help lighten the dough. Perfection!
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Mrs. Sigg's Snickerdoodles

Reviewed: Sep. 15, 2013
This recipe is great! Make sure you have fresh baking soda and also refrigerating the dough for an hour before scooping and baking helps keep them from falling flat. I actually made a pumpkin spice version, replacing the shortening with 3/4 cup pumpkin puree and using pumpkin pie spice instead of cinnamon. They were great!
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4 users found this review helpful

Slow Cooker Apple Cider Braised Pork

Reviewed: Jul. 31, 2013
Just made this tonight for my husband and I and we could not stop picking at the leftover pork! I used a smaller roast but kept the other measurements the same. I didn't have shallots so I subbed a yellow onion, sliced, and I added some chopped carrots to the sautee of onion and celery. I used an apple-ginger hard cider instead of just plain apple cider and I sliced two garlic cloves for the cooking liquid instead of using four whole cloves. I also skipped the cayenne in the sauce and I liked it just fine. I served mine with roasted carrots and creamed kale. Delicious!
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2 users found this review helpful

Sister Slaw

Reviewed: Jul. 1, 2013
This recipe was good, but like other reviewers noted, there is way too much oil in the dressing recipe. I used half the amount of oil and doubled the amount of maple syrup and I think it turned out much better. Blue cheese, walnuts, and cranberries are a great addition to this salad.
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2 users found this review helpful

Spinach Enchiladas

Reviewed: Jun. 30, 2013
These were good but I can only give the recipe 4 stars as is. Like other reviewers stated, the whole thing seemed pretty bland without some sort of seasoning. I subbed cottage cheese for the ricotta and used light sour cream. Non-fat, plain Greek yogurt would also work in place of the sour cream. I sauteed the spinach with yellow onion and garlic and added in the last of my Penzey's bold taco seasoning. Then I had a can of Ro-Tel that had been sitting in my pantry for a while so I drained off the juices in a colander and threw that into the filling as well. Overall, the extra kick from the Ro-Tel and the taco seasoning really helped and the tomatoes in the filling were a nice addition. This is a good base recipe but don't be afraid to play around with it!
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1 user found this review helpful

Mid-Eastern Chicken Thighs

Reviewed: Jun. 15, 2013
This recipe was awesome! The only thing I did differently was use bone in, skin on chicken thighs (because that's what I had on hand) and I salt and peppered the thighs along with the garam masala/curry powder. I served these with roasted cauliflower and carrots with thyme. My husband and I rarely eat the same thing twice because we like to experiment a lot but we both agreed that this is going to be a regular in our house. So easy and so tasty!
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1 user found this review helpful

Green Bean Bundles

Reviewed: Dec. 26, 2012
I've made this recipe a few times and it always gets rave reviews. This year I "unbundled" the beans for ease of prep for a side dish to our Christmas dinner. I steamed and marinated the beans for about 6 hours and cooked the bacon separately. Then I threw the beans in a 400 degree oven and cooked them until the liquid was bubbling then tossed the bacon back on top to crisp it up for the last 5-10 minutes. Came out great and no need to fuss with the bundling.
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Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce

Reviewed: Dec. 26, 2012
This recipe came our GREAT! We ate it for Christmas dinner and my family raved about it. I chopped my apricots into fourths, chopped my garlic after I browned, and used a hard apple cider in place of the chicken broth (because we had it on hand) it but other than that I pretty much followed the recipe to a T. The port sauce was great with the pork as well. I did use a 4 1/2 pound roast so I adjusted the cooking time and ratios accordingly and had no issues. Definitely pour broth or cider in the bottom of the pan when cooking because the pork will not give off a ton of drippings and you need the liquid for the sauce.
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Golden Rum Cake

Reviewed: Dec. 26, 2012
I made this cake exactly as stated in the recipe. After the cake was done I let it cool for 10-15 minutes then removed it from the pan. I poked about 40-50 holes in the top of the cake with a metal skewer and spooned on some glaze. Then I poured glaze into the bundt pan and replaced the cake. Then I poked 40-50 holes in the bottom of the cake and spooned the rest of the glaze on. I let it sit in the pan for a few hours then removed it onto my cake plate. I made the cake about 36 hours ahead of time and by the the time we went to eat it after Christmas dinner the rum flavor had mellowed quite a bit. There are some complaints in the reviews about the cake being too "rummy" but I think this can be solved by NOT digging into the cake immediately after making it. I also made homemade whipped cream with vanilla, and a pinch of cinnamon, ginger, and allspice to serve with it.
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2 users found this review helpful

Kielbasa and Cabbage II

Reviewed: Dec. 23, 2012
I loved this recipe! I did a few things differently but it still turned out great. I cut the sausage in half lengthwise and then into 1 inch chunks. I browned these in a pan with a tablespoon of butter and some olive oil. When they were browned I took them out and put in the onions and a minced clove of garlic, sauteed for a bit until the onions were getting soft. I then added the cabbage, W. sauce, cajun seasoning, S&P, and a squirt of brown mustard. I just eyeballed the seasonings and probably used less than called for. Then I added the sausage chunks back in. I served these over potato and onion pierogies. It was a very filling meal, good for a cold night and easy on the pocket book.
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Beefaroni

Reviewed: Dec. 22, 2012
I thought this recipe was pretty good (certainly better than any cafeteria Beefaroni I've ever eaten). My 2 1/2 year old loved it and that's saying a lot because he doesn't normally like meat of any kind!
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1 user found this review helpful

Eggnog Cookies I

Reviewed: Dec. 22, 2012
I loved these! I made them exactly as the recipe called for except I replaced the vanilla extract with rum extract which I really think helped give them that eggnog flavor. I also used fresh nutmeg. Overall, I got many compliments on the flavor of these cookies. Be careful when baking because they bake up really quickly and you want to take them out of the oven when they are barely golden on the bottom and edges in order to retain their soft texture.
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1 user found this review helpful

White Chocolate Chip Oatmeal Cookies

Reviewed: Dec. 4, 2012
These cookies came out fairly well. Mine poofed up a lot and didn't get that oatmeal cookie "look" but the taste is very good. I used dried cranberries, white chocolate chips, and walnuts in mine. Overall, a good recipe.
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1 user found this review helpful

Cream Cheese Cookies IV

Reviewed: Dec. 4, 2012
These cookies are excellent. I've made a few variations on this recipe before including lemon, vanilla, chocolate, and red velvet with cream cheese frosting. They all come out great. For the holidays this year I made a large batch using Duncan Hines Dark Chocolate Fudge cake mix and chopped Andes mint candies. They came out delicious! I also use a whole egg for these cookies and don't have any problems with consistency. If you are a crispy or chewy cookie fan then these will probably not be your favorite as they have a soft, cake-like consistency.
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2 users found this review helpful

Molasses Sugar Cookies

Reviewed: Dec. 4, 2012
These cookies are awesome! The perfect mix of chewy and crispy and just the right amount of spice. I used 1/2 butter and 1/2 shortening, 1/2 brown sugar and 1/2 white sugar, and subbed allspice for the cloves since I am not a huge clove fan. I skipped melting the shortening and just creamed it with the butter and sugar and they came out fine. No need for the extra step. THe dough also freezes beautifully.
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2 users found this review helpful

Bran Flax Muffins

Reviewed: Oct. 28, 2012
This recipe is great! I started making these as a way to get some more fiber in my 2 1/2 year old's diet and he loves to eat these for breakfast in the morning. I changed a couple of things and have had good success. First, I took out the brown sugar and replaced it with a 1/2 cup of honey and a 1/2 cup of molasses (trying to avoid refined sugars). Then I replaced the skim milk with 3/4 cup of plain pumpkin puree and added 1 tsp of ground ginger and 1 tsp of ground allspice in addition to the cinnamon. Finally, I sometimes replace the apples with pears depending on what I have on hand. Overall, these muffins are nice and moist, not too sweet, and the added spices really help the flavor.
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7 users found this review helpful

Yummy Sweet Potato Casserole

Reviewed: Nov. 5, 2011
I made this recipe tonight to go with glazed ham and green beans. I am normally not a fan of sweet potato casserole but I had two helpings of this! I baked my sweet potatoes instead of boiling and used an electric mixer to get a smooth, sort of fluffy texture to the sweet potatoes. I also drizzled a tablespoon of real maple syrup over the topping before putting it in the oven. Delicious!
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10 users found this review helpful

Sweet and Tangy Slow Cooker Bar-B-Q Pork

Reviewed: Jul. 26, 2011
I love this recipe! Easy for weeknight suppers. I like to put my own spin on things so here are the changes I made to the sauce: -replaced the red wine vinegar with apple cider vinegar (I prefer it) -replaced both the chili sauce and hot sauce with two tablespoons of Siracha (added a hint of heat which was nice) -upped the amount of Worcestershire sauce slightly -replaced the garlic powder with one whole garlic clove, finely chopped -blended the sauce together with my stick blender to get a nice consistency Even my 15 month old loves this pork dish and he detests most meat at the moment!
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11 users found this review helpful

 
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