moaa Recipe Reviews (Pg. 1) - Allrecipes.com (13553244)

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Grandma's Green Bean Casserole

Reviewed: Aug. 18, 2010
I keep forgetting to make these and oh yes...this is by far the best green bean casserole ever. My husband said it's way better than using cream of mushroom. I read other reviews before hand and this is what I gathered: sauteed the onions (I always use red onions) with the butter first until translucent, cut back on the salt by half, 1.5 T. of flour, half cup of cheese mixed with the green bean, spread 3/4-1 cup cheese then sprinkled a tad bit of the crushed cracker and finished off with French's fried onions (add some during baking and add more after).
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45 users found this review helpful
Photo by moaa

Pan-Fried Chinese Pancakes

Reviewed: Apr. 11, 2011
4-28-11: I love scallion pancakes! I would've lowered the ratings if I made it as is. Just by looking, I know and agree with the flour/water being way off. Start with 1/4 cup water (if using the 1 cup flour;8 smaller pancakes or 4 reg sizes) and add more by a teaspoon at a time if needed. I also skipped the flour/veg oil crumb mixture; to me, it was unnecessary. 12-16-12: I didn't feel like kneading with my hand today, spin used the bread machine instead but used the whole amount of 3/4 water and added at least 3/4-1 cup flour.
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27 users found this review helpful
Photo by moaa

Mom's Apple Fritters

Reviewed: May 1, 2011
Awesome! A little splash of vanilla extract and the batter taste like a dessert crepe. I had cut up the apples like fries...mmm apple fry fritters....yumm!
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25 users found this review helpful

Tomatillo Salsa Verde

Reviewed: Jan. 30, 2011
Easy but spicy! Most of the reviewers said to replace water with vinegar and squeeze 1-2 lime juice but i was afraid that it would be too tangy for my husbands taste so I just used 1 1/2 cup water and 1/2 cup vinegar. The results were pretty basic. I'm totally going to try the other way...forget about my husband lol. I'm more of a salsa verde fan anyways!
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18 users found this review helpful
Photo by moaa

Authentic Mexican Corn Bread

Reviewed: Jul. 5, 2012
Made as is. The taste is very good but I'm going to be honest and say that the texture was so dense and so dry. Some folks might like it that way but i want it moist as stated. I'm a little bummed out because no one ate this at all. I wonder if the flour/cornmeal measurements is a typo or something. I'm going to play around with this recipe and give an update.
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15 users found this review helpful

Maui Girl's Mango Pie

Reviewed: Mar. 20, 2012
Lovely pie and easy to put together! Make sure to taste your mangoes before adjustig the sugar. I used champagne mangoes (all I had) and omitted the lemon just because I felt it didn't need any. I made this into a single serving (1 cup mangoes) for my daughter using a remekin and made French Pastry Pie Crust (AR). I think this would be a perfect summer pie, cooled, and have it with an ice cream.
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14 users found this review helpful

Juicy Roasted Chicken

Reviewed: Jan. 31, 2011
It was juicy alright and smelled wonderfully! Since I used onion salt I didn't have to add salt to it (duh!). I had also smothered the butter/onion mixture inside the skins for the flavors to work it's way in the meat while baking. My husband thought it was a bit bland though but everyone loved the crispy skin.
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14 users found this review helpful

Ghirardelli® Classic White Chocolate Creme Brulee

Reviewed: Nov. 24, 2010
The addition of white chocolate makes this one of the best creme brûlée's EVER!!!! This time I didn't have heavy cream so I used half & half and it still turned out wonderful. I truly recommend this if you like custard desserts.
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14 users found this review helpful
Photo by moaa

Apple Pie Moonshine

Reviewed: Dec. 17, 2013
These didn't taste like an apple pie moonshine like it should be. Although, it is smooth tasting but could use more everclear and a hint of something else. I would lessen the vodka since it stuck out a lot, other than that, it's a lovely treat for the holidays especially for those who like to give out homemade gifts in mason jars :) . I should mention that the state of california does not sell 190 proof only 151.
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13 users found this review helpful
Photo by moaa

Thai Stuffed Tofu

Reviewed: Jul. 3, 2012
Delicious! I love tofu! It was very fun to make this and very unique, but the scooping out part was time consuming. I made a couple of adjustments but nothing major like using button mushrooms instead of shiitake (not a fan) and didn't want to get cabbage just for a small amount, so I shredded carrots. The carrots gave it some color to the filling. Only advice to give is to make sure to pack the fillings, otherwise, it will fall apart while frying. I liked dipping it with sweet chili sauce (Mae Ploy).Thank you, Kaleas, for your creative recipe!
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13 users found this review helpful

Snow Flake Cocoa

Reviewed: Feb. 7, 2011
Made this for my little one and she said it taste like creme brûlée! :)
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12 users found this review helpful
Photo by moaa

Spicy Sausage Ragu

Reviewed: Nov. 14, 2012
5 stars for being easy, simple, and good! This will be my go-to if we just want to use italian sausages instead of my usual sausage/beef mixture.
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11 users found this review helpful

Asopao de Pollo

Reviewed: Aug. 7, 2012
Filling and flavorful it was! I had a different meal plan for dinner today but got distracted and found this recipe instead when I browsed through the pictures. We love our traditional chicken and rice but wanted to try something different. I halved the recipe for my small family and made little adjustments due to availabilty; I only have pimentos itelf so i added a touch of that and to sub the salty/briny taste from the olives, I tossed a little bit of capers. Also used rotel tomatoes and green chiles, and just all red bell peppers. The broth is awesome. Thanks for the recipe and glad to see a picture to the recipe already.
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11 users found this review helpful
Photo by moaa

Pancit

Reviewed: Jun. 15, 2011
Very close to how we make it. We like ours just with pork and shrimp or pork itself. My mom would use pork belly sometimes. The choice of veggies are carrots (long matchstick), cabbage, celery, snow peas, onions, & green onions. Oh, I also added minced garlic just because I love it. To prevent everything from drying, I had to add a little bit of broth. I love to squirt lemon or calamansi on it.
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11 users found this review helpful
Photo by moaa

Tequila Sunrise Cocktail

Reviewed: Aug. 10, 2012
Pretty good and so pretty! I had to cut down the tequila until just right.
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10 users found this review helpful
Photo by moaa

English Quiche Lorraine

Reviewed: Apr. 19, 2011
This was lovely and rustic looking. I wanted to prepare the puff pastry into a tart-like quiche, so I had to adjust the egg/milk mixture to a quarter (when using 1 puff pastry) and eyeballed the cheese but kept everything the same with an addition of green onions.
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10 users found this review helpful

Cucumber-Mango Salsa

Reviewed: Jan. 10, 2011
As much as I love mangos and cukes, it was average tasting to me. I felt as if one component was missing like tomatoes or something. This didn't keep well as leftovers because the longer it marinated the mangos became a bit slimy. Idk, maybe it's just me.
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10 users found this review helpful

Honey Fruit Dessert

Reviewed: Jul. 26, 2010
Sorry, but this didn't work out for us. The nectarines brought out the tanginess. Maybe if used splenda/sugar for the nectarines, it wouldve been a bit sweeter. Don't get offended with my review; the temperature and time were right on, plums were good and it was easy. So overall, it was average for us.
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10 users found this review helpful

Apple, Pecan, Cranberry, and Avocado Spinach Salad with Balsamic Dressing

Reviewed: Feb. 16, 2011
Very interesting texture! I only had romaine lettuce beause I was out of spinach, but since it calls for balsamic dressing, I immediately thought of pairing it with my favorite grilled romaine lettuce (by LilliansCooks @ GroupRecipes). I also marinated the onions with the romaine lettuce!
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9 users found this review helpful
Photo by moaa

Melon Chiller

Reviewed: Jul. 16, 2012
Yummy! I grew up drinking this but my mom would use those filipino melon scraper/juicer to make long strings, which, also enhaced the melon flavor. I don't have them, so I used a melon zester instead. The difference is the thickness. This may be a weird drink to those that haven't seen such thing before like my hubs lol, but it is resfreshing. If doing it this way, use a fork to take out the cantaloupe strings to eat..
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8 users found this review helpful

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