Momi Recipe Reviews (Pg. 1) - Allrecipes.com (10012867)

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Grandma's Chicken Noodle Soup

Reviewed: Nov. 5, 2014
I made this by request for a friend, rave reviews. I added carrots.
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Sesame Noodle Salad

Reviewed: Jun. 21, 2014
Delicious! As previous reviews have stated, I was asked for the recipe by a few people at the potluck I took this to. I made this gluten-free by using brown rice spaghetti pasta. I used matchstick carrots rather than red peppers... I think peppers would be better, but I didn't have any on hand. Thanks for sharing the recipe!
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1 user found this review helpful

Restaurant Style Egg Drop Soup

Reviewed: Mar. 30, 2014
I made this by request as I am not an egg eater... positive feedback, but it was suggested that I add some sherry next time. Also, after reading some of the reviews, I think I should have added the cornstarch before dropping in the eggs. I used Rapunzel vegetable bouillon instead of chicken broth, no extra salt needed.
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Spaghetti Aglio e Olio

Reviewed: Mar. 18, 2014
One of my favorite foods from childhood... We had an Italian neighbor who taught us this dish. I didn't know to add the water to the sauce, this recipe is an improvement over mine.
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Doggie Birthday Cake

Reviewed: Feb. 19, 2014
I made this for my puppy's first birthday.... She loved it and so did the humans! My daughter even said she wants me to make this cake for her birthday! I used coconut oil (warmed to liquid state) and added a pinch of cinnamon. I baked in a mini bundt cake pan (20 min), which made 6 mini cakes, frosted with peanut butter and topped with banana sliced. I will be make this again!
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Best Spanish Rice

Reviewed: Feb. 18, 2014
This rice was a smashing success on Taco Tuesday. I used vegetarian bouillon instead of the chicken broth, and I was too lazy to chop onions, so I used dehydrated onions... turned out great! Easy too!
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1 user found this review helpful

Vietnamese Salad Rolls

Reviewed: Apr. 17, 2013
Fabulous! I replaced the shrimp with baked tofu. This was so flavorful that no dipping sauce was wanted. These are light and refreshing, and I love to have these during the summer when it's too hot to cook.
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3 users found this review helpful

Alison's Rainier Bars

Reviewed: Apr. 4, 2013
These are great, Alison! While I was mixing this recipe, I kept thinking back to the time I hiked Mt Ranier in '94. Congratulations on your journey! I enjoyed your video that goes with this recipe. These bars have nice flavor. I used almonds, pumpkin seeds, raisins and cranberries. I used oat bran in lieu of wheat germ. If you cut into these bars when they are warm, they are very crumbly. Wait until they cool, and they are perfect granola bars!
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Granola Energy Bars

Reviewed: Mar. 24, 2013
Wow! These are great! I didn't have honey, so I used coconut nectar. I was out of wheat germ, so I used extra oat bran. I added a tablespoons of chia seeds. I used chunky peanut butter, and it's good. These bars will be nice to have on the hiking trail. Thanks, Rathbun!
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6 users found this review helpful

Honey Multigrain Bread

Reviewed: Mar. 20, 2013
This recipeis great! I took it out of the oven 10 minutes ago, and first loaf is almost gone. I didn't have rye flour, I used spelt and oat bran instead. I added two tablespoons of vital wheat gluten and a half cup of cooked quinoa. I used less flour than the recipe, but I didn't keep track... I just worked it until it was the right texture.
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5 users found this review helpful

Donut Muffins

Reviewed: Dec. 14, 2012
I made these in a mini donut pan. I decided not to add the sugar coating, My husband and I loved these, but my kids were not big fans.... they probably would have liked it better with the sugar coating.
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Black Bean Hummus

Reviewed: Nov. 22, 2012
Fantastic! Family loved it!
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2 users found this review helpful
Photo by Momi

Quinoa Turkey Stuffing

Reviewed: Oct. 19, 2012
This was pretty good, but it had a flavor that I don't like, I think it was the apple; I used one small granny smith apple because I wasn't sure if I would like it, and I'm glad I didn't use more. I cooked this entirely in the stove top. First, I sauteed all of the veggies briefly (I also added a small stalk of celery). I think I chopped the mushrooms too big, next time I would chop finely. I used pumpkin seeds instead of pine nuts, and I did half raisin/half dried cranberry. I used veggie broth instead of water. With some modifications, I would serve this at Thanksgiving alongside a Tofurkey. :)
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Roasted Brussels Sprouts

Reviewed: Sep. 18, 2012
We eat these like candy. I cut them in half, coat with oil (Wegman's Basting Oil), and toss with Spike seasoning blend. Delicious!
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12 users found this review helpful
Photo by Momi

Vegan Lasagna II

Reviewed: Feb. 15, 2012
I made this for Valentine's Day dinner, and my family loved it. I did make some modifications: added a tsp of sugar to the simmering sauce, left out the mushrooms, used fresh kale instead of frozen spinach (I steamed it lightly in the microwave and added some garlic salt). **I don't see where this recipe says to drain and press water from the tofu, that seems like a critical step... I used firm tofu, and I added some Italian spice, nutmeg, pepper, and nutritional yeast. I topped the lasagna with vegan cheese when it was nearly done cooking, and returned it to the oven to melt. Delicious!
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5 users found this review helpful
Photo by Momi

Fiber One® Chocolate-Peanut Butter Haystacks

Reviewed: Feb. 13, 2012
Fiber One cereal is made with aspartame, and it has a bad aftertaste. These cookies are really easy to make; I used milk chocolate. The texture reminded me of chocolate covered pretzels, so I dusted the tops of the the haystacks with a little bit of sea salt to give it more of the pretzel flavor. If Fiber One was a natural product, I would probably give this recipe 5 stars. If you don't mind the Nutra-Sweet aftertaste, you might enjoy these cookies. *I took these to work, and my coworkers loved them, especially the salt/sweet flavor.
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Mediterranean Breakfast Quinoa

Reviewed: Jan. 29, 2012
The salt really overpowers this dish. The flavors would be perfect with half as much or no salt. I like the texture of the quinoa and I like the dates and apricots. I added cranberries as well, and I think dried cherries would be nice too. Be careful that the milk doesn't burn (I used soy) or boil over.
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11 users found this review helpful

Country Apple Dumplings

Reviewed: Jan. 27, 2012
Yum! Tasted like apple cinnamon rolls. I reduced the butter and sugar by half and used sparkling apple cider instead of Mt Doodoo. I dredged the apple slices in cinnamon before wrapping them in dough. Thanks for the delicious treat!
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9 users found this review helpful

Spicy Vegan Potato Curry

Reviewed: Jan. 26, 2012
Super good! My husband said, "make sure you save this recipe!" Other reviews said this was spicy, but does not bite.... Maybe my spices are more potent than others because this really knocked our socks off. This made a lot of extra sauce, next time I will add more veggies, cauliflower especially. I prepared this meal and hour before dinner time so the spices had a chance to meld. I added edamame and peas just before serving. Thanks, MegKat, this is a keeper!
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8 users found this review helpful
Photo by Momi

Slow Cooker Spinach Marinara Sauce

Reviewed: Jan. 22, 2012
I used caution with the spices, figuring that you can always add, but you can't take away. My sauce turned out delicious, but I went very easy on the spice: I added no salt, but I did sprinkle some garlic salt after it was plated, 1 T oregano, 1 T basil, and a dash of red pepper flakes (if I'd used 1 1/2 T as called for, I don' think it would be edible). I trimmed down the olive oil, and sauteed the onions and garlic before putting it to simmer. I omitted the mushrooms. I reduced the tomato paste to just a few squeezes of the tubed paste. I used fresh kale instead of spinach. I really like the carrots and greens in this sauce. Now that I think about it, I wonder if the recipe was supposed to be in teaspoons rather than tablespoons?
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