EMOM1955 Recipe Reviews (Pg. 1) - Allrecipes.com (1943349)

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Zucchini Pizza Bake

Reviewed: Aug. 7, 2014
Have a ton of zucchini, and wanted to make something new. Hubby loved it, so made it when the grandkids were here for the weekend. Even the super picky one asked if he could take the leftovers home! I drained the zucchini in cheesecloth so I could squeeze the liquid out easier. I did vary the type of cheese to what I had on hand. A great recipe that can be easily changed to fit your tastes and pantry!
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0 users found this review helpful

Dog Treats I

Reviewed: Feb. 2, 2013
Our boxer Jocko will not eat other dog treats anymore! I use the peanut butter as suggested by another review. One thing, rolling them out to 1/2 inch is too thick, it should be more like 1/4 inch or you will end up with a treat that is to moist to store for long. For the critical review that mentioned the short shelf life, if the treat isn't dry enough, it will get bad fast, but if you roll it thinner and bake them till they're dry, they store fine. Can't give a length of time, because Jocko goes through them too fast to find out! LOL But when I make a double batch, they last 2-3 weeks just fine. I do mine at 1/4 inch thick, and bake for the max 45 minutes. I've used other types of cheese, whatever I have that's getting old in my fridge, and he loves them all. My daughter fosters animals for a local humane society, and now she makes these also for her always changing menagerie. Even some of the cats like them.
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2 users found this review helpful

Christmas Pastels

Reviewed: Dec. 8, 2011
This is my recipe, and I want to mention a few things I forgot when I submitted it. DON"T use sugar free gelatin! It will totally change the taste of the cookies, the same for using most sugar substitutes for the sugar in the recipe. Keep different flavors of cookies in different storage bags until ready to put them on a plate or whatever to serve, the flavors will mingle and make some interesting tasting cookies. Put them in an airtight container as soon as cool, or they will become quite crisp (unless you like crisp cookies!)
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6 users found this review helpful

Paul's Pumpkin Bars

Reviewed: Nov. 2, 2010
I'm the one who posted this recipe, and I've gotten a lot of amusement from reading the reviews. The dollops of frosting are just from the picture, the instructions say to spread it for the people who think the little dollops aren't enough. And the ones who think it's not cake enough, duh! It says it's very moist
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5 users found this review helpful

Baked Chicken Nuggets

Reviewed: Jun. 13, 2010
I've made these a dozen or more times, the grandkids love them and always ask if I'm going to make them when they visit.
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1 user found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Jun. 21, 2008
I had white chocolate pudding mix on hand and used it. Everyone raved about the cookies, the texture was perfect, a little crispy on the edges and moist in the middle. I made a double batch because I wanted to freeze some, but they didn't make it through the day, much less to the freezer!
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0 users found this review helpful

Better Than Best Fried Chicken

Reviewed: Jan. 22, 2007
I've made this several times now, the other night we had my mom over (who makes excellent fried chicken!) and she loved it and asked for the recipe! I do add some extra spices to the flour mixture, depending on my mood of the day. I don't find it all that messy to make, probably because I'm a messy cook at the best of times. I usually use a whole chicken cut up instead of just breasts, and toss the pieces in a bag to coat with the soup, then put on a rack over a cookie sheet to drain the excess for a minute or two before the flouring step. Maybe that saves a little mess, but it also works quickly for me. I'm usually cooking for 7 to 10 people, so I'm doing large batches. The bags go in the trash, the rack and cookie sheet go in the dishwasher, so the little mess is no big deal. Use tongs to handle the chicken, you can rinse them when the dough builds up on them and keep your fingers clean at the same time.
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369 users found this review helpful

Chocolate Mint Cookies I

Reviewed: Dec. 5, 2004
I make these every year, everyone goes nuts about them. If you can't find the green Andes mints, use the black ones and add green sprinkles. A half mint is about the right size for the size cookies I make. Now they have Andes mint chips that work well. Just adding to my review, some of my grandkids aren't that wild about mint, I tried using the new Andes Cherry Jubilee mints and the kids went wild! I made 10 dozen and they were gone in a week!
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54 users found this review helpful

Libby's® Famous Pumpkin Pie

Reviewed: Oct. 19, 2003
This is the only pumpkin pie recipe my family will let me make! I make 2 pies at a time, doubling all the ingredients except the condensed milk. It makes the pies a little richer tasting. I'm always asked to bring the pumpkin pies for get-togethers, everyone wonders why my pumpkin pies are so much better than theirs! At our fall church social, I usually take 6-8 pies, and mine are always the first ones gone.
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4 users found this review helpful

Blooming Onion

Reviewed: Feb. 15, 2003
We've always loved onion blooms when we eat out, this is an excellent recipe, tastes just like them. And the sauce is great too! My deep fat fryer doesn't do a whole onion well, so I make rings or petals instead, and get raves every time!
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16 users found this review helpful

 
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