MonicaG Recipe Reviews (Pg. 1) - Allrecipes.com (10555223)

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MonicaG

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Butternut Squash Pizzas with Rosemary

Reviewed: Sep. 16, 2010
I have made this recipe twice and it was delicious on both occasions. I only gave it 4 stars though because I made a couple of changes. For the rosemary, 1 tsp was not enough so I used closer to 2 tbsp. For the cheese, I used at least a cup over 2 pizzas it made. 10 minutes was also not enough, it took 15.
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2 users found this review helpful

Laura's Easy Oatmeal Squares

Reviewed: May 8, 2010
What a tasty, simple recipe! I made it a bit healthier by substituting almond butter in place of regular butter and 1/4 cup cocoa mixed into to batter in place of the cocolate chips. I didn't need to boil the butter and sugar but just mixed them together.
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8 users found this review helpful

Avocado Quinoa Salad

Reviewed: May 5, 2010
Great recipe! The only thing I changed was to use vegetable broth to keep it vegetarian. Good on its own or as a side.
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4 users found this review helpful
Photo by MonicaG

Sparkling Grapefruit Pie

Reviewed: May 5, 2010
The only change I made to this was to use a graham cracker crust, both because it was what I had on-hand and I thought it would be better. I also found it only needed two normal-sized grapefruits. All in all it was quite tasty and if I ever need to get rid of some grapefruit I would make it again.
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1 user found this review helpful
Photo by MonicaG

Pavlova Deluxe

Reviewed: Mar. 13, 2010
I've never made pavlova before so Im not sure how its supposed to be. My mom said that it was supposed to be a mix of crunchy and chewy meringue. This turned out more like marshmallow. It was nonetheless delicious. I covered mine with sweetened mascarpone cheese and fruit instead of whipped cream.
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3 users found this review helpful
Photo by MonicaG

Big Ed's Cajun Shrimp Soup

Reviewed: Mar. 13, 2010
YUMMY! This was exactly what I hoped it would be. Like some other reviewers, I also added extra seafood, white fish and clams. Since my fish was frozen, I added it a few minutes before the shrimp. I couldn't find clam juice so I used the juice from a can of baby clams, then added the clams later with the shrimp. I also didnt have vegetable cocktail (would have bought some when I got the clams but I thought I had a can at home), so I used tomato soup! Worked great.
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Banana Cake V

Reviewed: Jan. 19, 2010
This was tasty and quick to make. It was similar to banana bread. I did not have butter or sour cream, so I used veg. oil with a touch of extra flour, and plain yogurt. With these changes, I found it was well done after only 35 minutes.
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2 users found this review helpful

Tofu Turkey I

Reviewed: Dec. 22, 2009
This was ok tasting, but did not resemble turkey. If you changed the seasonings it would work, but as is it tasted like Japanese food (not surprising with the tamari and miso).
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Marshmallow Fondant

Reviewed: Dec. 19, 2009
This turned out very well, but I couldn't use it for what I had planned. I had planned to roll white circles of it around cake balls (to look like snowballs), but I could not get them smooth with just my hands, and little bits of dust and cloth fibres kept getting into it and making it look yucky :( So heads up to anyone thinking of dong that. Otherwise, it rolled out nicely and was very workable.
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Cake Balls

Reviewed: Dec. 13, 2009
I made this with home-made "Red Velvet Cake I" and "Seven Minute Frosting I" recipes (to cut down on fat and a bit of sugar). The ratio of cake to frosting was good with these recipes (I didnt have too much of either). I waited for the cake to cool completely before crumbling it, but you could probably do it warm too. I stored the crumbs in an airtight container until I was ready to make the frosting (if you do this, make sure it's completely cool or it will get soggy). After I added the frosting and balled them, I froze them and then coated them in melted chocolate chips. Turned out great! They were moist and chocolatey, and they looked great too :)
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Wheat Germ Whole-Wheat Buttermilk Pancakes

Reviewed: Dec. 13, 2009
These were ok pancakes. Fluffy and moist, but they tasted sort of like egg, which I don't know if it's because there's too much egg or too much buttermilk.
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Tofu Stroganoff

Reviewed: Nov. 15, 2009
I read a few reviews that said the cottage cheese makes it an unpleasant texture. I didnt want it to turn out yucky so I played it safe and made it more traditionally. I didnt have sour cream, so I used milk and vegetable boullion instead of broth and cream. After sauteing the veggies, I added about 2 cups of milk and a boullion cube. I then simmered it down for about 15-20 mins. When it was almost done I dissolved 2 tbsp of flour in 1/3 cup milk (so it didnt get chunky) and then stirred it in to thicken the sauce. It turned out great!
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Apple Harvest Pound Cake with Caramel Glaze

Reviewed: Oct. 22, 2009
A good recipe, and delicious autumn dessert. I followed some reviewers and cut the oil content to 1 cup, and added 1/2 cup of applesauce. This keeps the moisture without making it greasy, and adds more apple flavour. Also, I didnt believe the baking time when I read it so I checked it after 45 minutes and it was done, a bit overdone even. I reccomed checking after 35 minutes.
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3 users found this review helpful
Photo by MonicaG

Ice Cream Tiramisu Cake

Reviewed: Oct. 9, 2009
I didnt follow this recipe exactly, but I used the idea as the basis for a more traditional looking (and weaker coffee tasting) tiramisu icecream cake. Since I didnt make this exact cake, I gave it a rating equal to what it currently is at (4.5) to avoid changing the rating. I used the recipe for the coffee syrup, but instead of a sponge cake, I used the traditional ladyfinger cookies. I also used about 1 litre of Chapmans brand cappucino frozen yogurt (a healthier option), and another of vanilla, layering them. I assembled it in a springform pan, wrapped in waxpaper, to keep it upright and prevent leakage. I then shaved a bar of room-temperature dark chocolate overtop, using a potato peeler (some recipes said to freeze the bar, but that just made it flakey rather than nice long peels). Thanks for the awesome idea!
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17 users found this review helpful
Photo by MonicaG

Lentil Rice and Veggie Bake

Reviewed: Feb. 19, 2009
Awesome recipe! I was looking for something other than a curry to use the mountains of lentils we have in the cupboard and this was great :) It was similar to another recipe that just throws everything into the dish and bakes it for 1 1/2 hours, and thats what I did here, cause Im lazy I guess ;P (be sure to mix it half way through if you use this method) Turned out great, lentils weren't mush either. I added all the spices into the lentils and rice and topped it with tomato sauce for the last 20 mins. Very yum, hardly any left and I only just made it! (I also threw in some peas and yellow beans I had)
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1 user found this review helpful

Honey Cookies

Reviewed: Dec. 3, 2008
Good recipe, not too sweet tasting, despite all that honey. I found that this recipe made WAY too many cookies though. I'll try a half-batch next time and use 1 whole egg + 1 egg white (to keep the fluffiness). My first batch were really big, so us a teaspoon and drop well spaced blobs no bigger than a quarter; they puff up alot. I guess I'm not a big fan of liquorice either, so next time I will use vanilla or almond extract to flavour it. I really liked the texture - sortof a marshmallow cookie :). One last thing is that I detected a slight taste of baking soda, so maybe cut that down a bit (1 1/2tsp maybe, or 3/4tsp for a half batch).
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6 users found this review helpful

Savory TMT Sandwich Filling

Reviewed: Dec. 2, 2008
At first this recipe tasted too strong so I tried adding toasted sesame seeds and a bit of lemon juice. It didnt seem to help so I just put it in the fridge. I went back to it a few days later and it was AWESOME! By this time, the flavours had mellowed and the onions gone soft and brown (this is how you tell it has rested long enough). It lasted very well in the fridge, for at least two weeks. I only just threw the rest out because there was only a teeny bit left, not because it seemed spoiled. Thanks for the recipe :)
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Brussels Sprouts with Mushrooms

Reviewed: Apr. 5, 2008
This was great, but I added too much lemon juice. Next time, I think about 1 or 2 tbsp should do it.
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1 user found this review helpful

 
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