CookingMaMa08 Recipe Reviews (Pg. 1) - Allrecipes.com (10903323)

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Winter Melon Meatball Soup

Reviewed: Mar. 12, 2012
This is a wonderful recipe and very easy to make. You can also add egg drop (beaten egg) and or rice vermicelli into the soup to add some more body to the broth. Will definitely make it again! :)
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1 user found this review helpful

Chicken Noodle Soup

Reviewed: Mar. 14, 2011
Yummy and comforting! It's very easy to make except I would make these adjustments next time: de-skin the chicken because that's where the fat is. Pre-broil the chicken before making the broth because it can elimite the funky smell and the yucky white foam and it can burn off the remaining fat that you can't trim off. Boil the chicken with herb, onion, chicken bouillon granules for 1 - 1.5 hrs before putting the carrot and celery pieces in. When the carrot and celery become soft, put in the pasta/noodle. Noodle tend to absorb a lot of liquid so be sure to add more water when needed. This is a keeper. thanks for sharing!
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8 users found this review helpful
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Fabulous Fudge Chocolate Cake

Reviewed: Jan. 16, 2011
My favorit chocolate cake recipe! Just made this for a birthday and everyone loved it so much that it was completely gone! I took the advice on substituted broiling water with coffee and it sure added more flavor. The caramel frosting sounded weird to me at first but it went so well with the cake. The cake was moist, dense and fudgy. This is a simple recipe and the outcome is amazing.
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4 users found this review helpful

Sausage Corn Chowder

Reviewed: Nov. 17, 2009
I used can corn and still taste wonderful. It's so easy and satisfying. It's good as is, so will not change a thing next time making it. Thank you!
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2 users found this review helpful
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Basic Cream Cheese Frosting

Reviewed: Nov. 12, 2009
I used this recipe for a birthday cake. I was easy and yummy. Just don't think about the calories. :)
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2 users found this review helpful

Exchange Gang Pasta with Shrimp

Reviewed: Sep. 22, 2009
I made this for dinner last night. It's quick, easy, and taste great!
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1 user found this review helpful

French Toast Waffles

Reviewed: Sep. 16, 2009
It's more like cinnamon waffles. I love the smell. I agree with some reviwers that it's a bit soft than crispy. I made a batch, put them into a fridge inside a ziplock bag. And pop them in th toaster in the morning. I do think it's more exciting than plain waffles, but not like french toast at all.
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3 users found this review helpful

Easy Honey Mustard Mozzarella Chicken

Reviewed: Sep. 15, 2009
I am not a chicken breast person, but this recipe makes boring chicken breast exciting. I used dijon mustard and fresh bacon. Bacon might need to a longer time since it didn't turn crispy after 10 minutes. And I regret that I did not put enough cheese. I served it with asparagus and rice pilaf. My hubby enjoyed it a lot. Will definitely use this recipe again.
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2 users found this review helpful
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Creamy Caramel Flan

Reviewed: Sep. 2, 2009
This is different than what I expected. It's dense and heavy like a cheesecake and cream burlee. I was expecting some more like a pudding. But the taste is not bad at all. I agree with some reviewers that the caramel is the most difficult thing to do in this recipe. You just need to coat the dish fast. It literally solidified within 8 sec.
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2 users found this review helpful

Sesame Pasta Chicken Salad

Reviewed: Aug. 31, 2009
I made this pasta salad for my girl friends. We all loved it. It's very light and tastey. I made it a head of the time and left it out in room temperature and the leftover still taste good. I like how easy to make this and it's perfect for pot luck and feeding a large party.
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1 user found this review helpful

Baked Lemon-Basil Pasta

Reviewed: Aug. 6, 2009
Just had this for dinner. Pretty delious. I didn't change anything except I added a little bit of salt.
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1 user found this review helpful
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Banana Cream Pie I

Reviewed: Jun. 29, 2009
This is absolutely delicious! I used cornstarch instead of flour and it came out just right and creamy. I cooked the cream in medium heat. It may look watery at first. But when it bubbles, it gets thick and creamy. I took the reviwers' advise not to bake the whole pie and it sure came out just fine. I also made my pie crust with vanilla wafer as someone suggested and it complemented the cream filling so well. I just love this pie recipe. THANK YOU!!!!
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4 users found this review helpful

Colleen's Slow Cooker Jambalaya

Reviewed: Jun. 26, 2009
I cooked it on low for 8 hours and reheated it on high for 1.5 hours the next day. I think I may have overcooked it. The meat was very dried and it was way too watery. Hubby and I like the taste and we both agree on the 4-stars. So I will give it another try with a shorter cook time.
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1 user found this review helpful

Guacamole

Reviewed: Jun. 16, 2009
This is so good and so easy to make. Try not to make it too early in advance because it turns brown within 2 hours sitting in room temperature. Store in the fridge with a tight seal helps to slow it down from turning brown a little bit. My friend suggested to keep the avocado pits in the guacamole might keep it from turning brown quickly. Will definitely make this again and again....
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2 users found this review helpful

Steamed Clams in Butter and Sake

Reviewed: Jun. 11, 2009
I haven't try this recipe yet, but it sounds good. I just want to post my question here for those who have tried this recipe. The amount of liquid (sake, mirin, rice vingar, and soy sauce) seen to be very little compare to the amount of clams. Is that work out OK? Or I should double the liquid? Thanks
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11 users found this review helpful

Miso Braised Pork

Reviewed: May 20, 2009
Very tasty and flavorful pork. It was a bit heavy, but it made a good combination with jasmine rice. I used low-sodium miso paste, but the meat was still somewhat salty. I will either cut down the soy sauce or use low-sodium soy sauce next time. Also the sauce thicken up pretty fast, so be sure you check frequently to see if you need to add more water.
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11 users found this review helpful
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Miso and Soy Chilean Sea Bass

Reviewed: May 18, 2009
UPATE 2: I tried this recipe on wild cod filets and it is by far the BEST choice of fish. If you don't get to marinade it for 3 hrs, it's OK. Just save the marinade and cook it into a sauce aferwards. I now like to place it on the top rack of the oven and broil it for 10-12 minutes or until it's done. This method is better than baking which also takes a longer time. But you will need to make sure it doesn't burn. This recipe has become one of my favorite!!! UPDATE 1: I used this recipe again on halibut filet. It was just as tasty. I got to marinade the fish for 4 hours, but still kept the marinade and cooked it into a sauce. And the sauce made a difference. Cook time for the halibut was also around 20-25 minutes baked at 400 degree. ------- EXCELLENT marinate!!! I had a grilled fish dish at a Japanese restaurant last week and this marinade tastes just like it! My hubby who hates cooked fish enjoyed this too. We got frozen sea bass, so it might taste a bit fishy, this marinade really helps to reduce the fishy taste. The reason why I gave this a 4-stars is the sea bass isn't fully cooked at 400 degree for 7-9 minutes. It really took me 20 something minutes with baking instead of broiled and checked it by poking a fork through. I didn't have time to marinate it for 3-6 hrs, so I only marinaded it for an hour and cooked the marinaded for dipping. It was really good.
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41 users found this review helpful

Cream of Mushroom Soup I

Reviewed: Apr. 30, 2009
I thought this cream of mushroom soup would be similar to the can version but with more flavor. It sure has more flavor from all the ingredients, but it is less creamy and thick. Blending it helps to make it thicker, but still not so creamy. I may try to add a bit of flour next time to really thicken it. It has good flavor, both hubby and I enjoy it.
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1 user found this review helpful

Scallops with White Wine Sauce II

Reviewed: Apr. 29, 2009
We just had this for dinner tonight. Like other reviewers, I also made more sauce for pasta. Maybe I put in too much lemon juice. My sauce came out to be very tart. I needed to add sugar to balance it off. Next time, I will try to use clam juice instead of chicken broth to make it more flavorful.
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1 user found this review helpful

Delicious Pumpkin Bread

Reviewed: Apr. 28, 2009
This pumpkin bread is truely delicious. The steps are simple and the result is good, moist and smells wonderful. I used two 9"x3" loaf pans and they are perfectly baked at 350 dreegree for one solid hour. I also tried baking in one batch with a 9"x13" dish, it also baked well with one hour bake time. I put chocolate chips instead of nuts. The combination is nice. Really enjoyed making and eating this pumpkin bread. Definitely a keeper!
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