Momily Recipe Reviews (Pg. 1) - Allrecipes.com (11709724)

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Butternut Squash Soup II

Reviewed: Jan. 29, 2011
Very yummy and I will be making this again and again! I always scour the ratings before trying a recipe. I always end up finding some very useful tips that perfect the outcome of a recipe. The following advice from other reviews were very helpful: 1. Use 1 potato, omit the potato all together, or add sweet potato instead. 2. For easy dicing, roast the butternut squash in a 400 degree oven for one hour, turning it every 15 minutes. 2. For a more flavorful soup, Add 1-2 cloves of fresh minced garlic, a 1/2 tsp of curry, a 1/4 tsp of cinnamon and a dash of nutmeg. 3. Add another 1/2 cup of broth for a thinner consistency after you puree it (but, you be the judge of that). 4. Pureeing it gives it a texture similar to baby food, so you may want to leave some chunks in the soup. Lastly, If you love squash, you HAVE to try this soup. My husband was looking for the leftovers the next day and called me a "dirty dog" for sending them home with my son. I regret doing that as well!
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217 users found this review helpful

Stacey's Hamburger Seasoning

Reviewed: May 28, 2010
I was looking for a change to my hamburger recipe. I only made 4 patties out of the mixture, in case we didn't like them. Needless to say, my husband and I didn't care for this recipe -- and my husband eats beef cooked in any way, shape, or form! I ended up mixing the rest of the mixture with more hamburgar and ingredients from my own recipe -- they were so much tastier. Based on the reviews, I really wanted to like these. Sorry Stacey:-(
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17 users found this review helpful

Chocolate Cakes with Liquid Centers

Reviewed: Feb. 13, 2011
This can be a 5 star recipe, but it's off in measurements and time of cooking, which is why I gave it 3 stars. PLEASE DON'T LET MY RATING STOP YOU FROM MAKING THEM -- they are quite delcious! I recommend everyone to read other's reviews and make necessary adjustments before you make them. I made the followng changes: I used 2 tbsp of gluten free flour for this recipe, buttered and sugared my cups (something I saw on Video Jug). I also used parchment paper to line the bottoms of my cups -- first I traced the bottom in pencil, then cut out the circles. After they're cooked, use a knife to loosen the edges. I cooked them for 10 minutes, but will cook for 12 next time as they were too gooey. I dusted with icing sugar, and served with raspberries and vanilla icecream.
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9 users found this review helpful

Tofu Lasagna

Reviewed: Feb. 13, 2011
Tip: Use oven ready noodles! It soaks up the liquid nicely. Let the lasagna sit for at least 15 minutes before serving. Alone, this lasagna lacks flavour. I added onion, garlic, fresh basil, mushrooms and ricotta cheese; I left out the milk. Any changes you make to this recipe, will make it a 5 star!
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8 users found this review helpful

Manicotti Shells

Reviewed: May 28, 2010
Good recipe. I gave it 4 stars because I had to make a change. I remember my mother adding milk to her manicotti shells, so I added 1 cup water and 1 cup of milk, making it more like a "crepe". This recipe doubles nicely.
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6 users found this review helpful

Lentils and Rice with Fried Onions (Mujadarrah)

Reviewed: Jan. 25, 2011
I make this all the time when I want something quick. I use brown rice and for serving size purposes, I cook the rice and the lentils separate so I can mix 1 cup of lentils with 1/2 cup rice. (I always keep some extra rice and cooked lentils in the fridge) Like others, I add spice to mine (cayenne and curry). After the onions caramelize in 1 tsp of olive oil, I throw in a couple of handfuls of spinach until they wilt; this way I can eat my greens at the same time. I never added yogurt until I came across this recipe and I actually like it better! It cools down the spiciness. It's a tasty vegetarian dish. I didn't give it 5 stars because it is quite plain, but nonetheless, it's healthy and palatable.
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5 users found this review helpful

Mock Champagne

Reviewed: Jan. 28, 2010
This was ok; I didn't make the whole serving, nor did I freeze the ginerale. I mixed all the ingredients together and served. My guests drank it, but no one was breaking my door down asking for the recipe.
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5 users found this review helpful

Viennese Crescent Holiday Cookies

Reviewed: Dec. 22, 2011
I used ground walnuts for this recipe and like others, I omitted the vanilla bean. I baked them at 350 instead of 375, and they turned out perfect! Thanks for the recipe.
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4 users found this review helpful

Peppermint Chocolate Fudge

Reviewed: Dec. 22, 2011
This fudge is pretty good, but I did take other reviewers advise and added more peppermint extract. My daughter and I added 1/2 tsp at a time until we arrived at the perfect chocolate to mint ratio (according to our taste, of course). We figure we added almost 3 teaspoonfuls. We also used pure peppermint extract. Thanks for the recipe
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3 users found this review helpful

Hash Brown Casserole II

Reviewed: Jan. 28, 2010
This is a very tasty dish. I don't cover the casserole when I cook it so the top remains nice and crisp. It's always the show stopper at my brunches. My friends absolutely love this recipe!
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3 users found this review helpful

Hot Fudge Ice Cream Bar Dessert

Reviewed: Jan. 25, 2010
Very delicious and easy to make. You do need to have a deep pan though. I placed my cake in the freezer for about 1 hour to freeze the top; this made it easier to cover it with plastic wrap, without making a mess of the top. I also sprinkled it with skor bits. Before serving, I drizzled caramel/ butterscotch topping over it. Yum!
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3 users found this review helpful

Lemon Square Bars

Reviewed: Dec. 22, 2011
I had to make a few changes to this recipe according to what others had to say - it made it a 5 star this way. I added 1 tbsp of lemon zest to the filling and reduced sugar to 1-1/2 cups. Keep an eye on them while they bake, otherwise the edges will be too brown. Also, LINE your pan! It's so much easier to remove them from the pan if you do. I've re-written this recipe with my changes and will definitely make them again.
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2 users found this review helpful

Witches' Brew

Reviewed: Oct. 31, 2010
Great idea, but I'll probably never make this again. Sorry! All the fingers snapped off, except for the thumb :( The kids thought it was still cool, but then decided it looked pretty gross once it started melting.
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2 users found this review helpful

Five Flavor Pound Cake I

Reviewed: Oct. 3, 2010
The cake was delicious. You must love coconut because it is the essence that overpowers the cake. I did not glaze the cake either. I only gave it 4 stars because, although it didn't fall apart, the crust did stick a little to the pan and did not look very pretty to serve it whole. I guarantee there is a 50/50 chance of your cake sticking; you will need to judge whether you are willing to take that chance:) I ended up slicing it and arranging it nicely on a platter. Would be nice to serve with some strawberries and whipcream. May make it again, but not sure.
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2 users found this review helpful

Schweinebraten Pork Roast

Reviewed: Jan. 16, 2010
This is a "must have" recipe. I just made this. I followed the ingredients exactly, except I added 1/2 tsp of marjoram and 1/2 tsp of basil. I cooked it in a small roasting pan so the amount of liquid was perfect. I used Bud Light Lime beer. My roast was slightly over 5 lbs and took 2-1/2 hours to cook (last 1/2 hour on convection). One thing I would do differently next time is brown the roast first, then cook it in an uncovered pan because it was slightly on the dry side. If I made gravy it probably would have been ok -- but, still very tasty without it. Thank-you ChasingStorms for this wonderful recipe.
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2 users found this review helpful

Apple Crisp II

Reviewed: Nov. 14, 2010
I had some mixed types of apples that were too bruised to eat, yet too good to compost. I liked the ingredients in this recipes and thought it would be something my family would enjoy. I halved the recipe and it came out perfect! I sprinkled about 1/8 tsp of nutmeg and used only 3/4 amount of the water it calls for. An excellent dessert that I will definitely be making again.
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1 user found this review helpful

Microwave Apple Crisp

Reviewed: Apr. 18, 2010
I have to give this 5 stars for a dessert that is both satisfying and quick. I had all the ingredients on hand, including the vanilla ice cream. I scaled the recipe for 2 people. I microwaved it for only 8 minutes, but probably could have used only 5 minutes (the cooking time does not scale, so I do recommend microwaving it in a lot less time if you intend on making fewer portions). However, my daughter did not like it :( Although I'm giving it an awesome rating, it still does not compare to a traditional oven baked crumble. Thanks for sharing!
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1 user found this review helpful

Brunch Strata

Reviewed: Jan. 25, 2010
Excellent! I scaled the recipe to 12 and put it in a 9 X 13 baking pan; it required about 1 hour of cooking (I checked it at 35 minutes, 45, 50 etc). It came out perfect! Very delicious recipe. Next time I will add red pepper just to give it a little colour. Thanks!
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1 user found this review helpful

Maple-Curry Chicken

Reviewed: Jan. 16, 2010
I make this all the time and have never rated it. It truly is an amazing dish. I have also used mock chicken strips to make this for my vegetarian relatives. If you are not a pepper fan, definitely cut back on them because they do over power the dish...or, just buy small peppers. I serve it with penne. When I bring it to potlucks, I just mix the penne and the chicken together. It's also one of those recipes that, the longer it sits, the better it tastes. It also tastes great cold -- almost like a curry chicken pasta salad. Thanks Matt for this amazing recipe!
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1 user found this review helpful

Spicy Beef Vegetable Stew

Reviewed: Jan. 11, 2010
After reading all the raving reviews, I really expected more from this recipe; it's not really a stew, nor is it really a soup. The only change I made was to add salt free diced tomatoes without the green chilies because I worry about the amount of unneccessary sodium in our diets, and other reviews complaining about how spicey it was. This recipe tasted like spaghetti sauce with a package of frozen mixed vegetables -- very tomatoey. Sorry, I don't think I will make this again :-(
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1 user found this review helpful

Displaying results 1-20 (of 32) reviews
 
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