FILOMALI Recipe Reviews (Pg. 1) - Allrecipes.com (18138617)

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Hawaiian Pork Hash

Reviewed: Jun. 2, 2014
These are delicious. I'm trying new things for my kids. I thought they look like shumai, but taste a lot better. The shrimp makes it yummy. I followed the recipe, but I didn't have water chesnuts. I put a little bit more oyster sauce (2 tsp to the 1 tsp the recipe calls for) and no salt. Turned out tasty. This was my first time making these, it's not that hard to work with the wonton skins, once I assemble one I put it in a mini muffin cup while I do the rest, and then I transfered all of them to the steamer. One thing though, this recipe only makes 12. Probably if you make it smaller it can stretch to 24, but I make regular size ones with regular wonton skin. I had square skins but I just trimmed the edges with a kitchen scissors. Will make again, thanks for the recipe.
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Margo's Chicken Adobo

Reviewed: May 24, 2014
I made it with the ingredients listed, but I cooked it in a slow cooker. The kids like it. The sauce is a little strong with the vinegar. We eat the chicken with rice and just a little bit of sauce. Will probably make again because we kind of like it.
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Grandma Hasz's Christmas Cutouts

Reviewed: Dec. 8, 2013
Thank you for sharing a wonderful recipe. I usually don't try out cookies that only have a few reviews, but I like the idea of adding oatmeal into cutout cookies. I'm glad I tried out your recipe because it's great and the kids love it! I use 1/2 tsp orange extract instead of lemon because that's all I had on hand. I use steel cut quick cooking oatmeal and only use 1 cup. I added 2 tbs of milk because the dough was very thick. I also brush the top with egg white so the sprinkles will stick to the cookies. Roll them thin because the cookies rise up as they bake in the oven.
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Velvety Chicken Corn Soup

Reviewed: Oct. 30, 2013
I made this for a teacher's dinner today, out of 5 soups, my soup was the only one that's all gone!! Thank you for a great recipe. I did not add sesame oil and egg white, and I add another half can of cream of corn soup and half can of corn kernels. And I use chicken stock instead of chicken broth, and use chicken stock instead of water to dilute the cornstarch.
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Strawberries and Cream Bread Pudding

Reviewed: Apr. 27, 2013
One day I made a lot of strawberry jam sandwiches for my daughter's birthday party, and there were a lot of leftover. The next day I hosted a dinner party and I made this Strawberry Bread Pudding for dessert and everybody loved it. I served it with vanilla ice cream. I did not use the strawberry jam because I used the jam sandwiches, and I reduced sugar to 1/4 cup. The sweetness is perfect. If you follow the exact recipe it will be super sweet.
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Johnsonville Italian Meatballs

Reviewed: Apr. 18, 2013
This is super easy and very tasty! I was going to buy ready-made meatballs from the store for a party, but I came across this. I took a leap of faith and made 4 recipes at once (using my Kitchen Aid mixer to mix all the ingredients). I used 2 Italian sausage packages, 1 lb ground turkey and 1 lb ground beef. I used onion powder instead of onions. They came out amazing. 4 recipes made about 120 meatballs. My kids ate them first for dinner and they love the meatballs. Thank you for a great recipe!
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David's Yellow Cake

Reviewed: Feb. 12, 2013
This is a good cake, it's not as moist as the boxed cake mix, but it is not crumbly. Holds its shape well, looks beautiful and it's not dried out after several days in the fridge.
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Scottley's Basic Yellow Cake

Reviewed: Sep. 5, 2012
This recipe produces a nice, light, not too sweet yellow cake. Did not change a thing, creamed my butter and sugar for 10 min. The kids like the cake. Although I have to say that I read the reviews before I made this cake, and I was laughing at the reviews that said this tastes like corn bread. But you know what, when I took that first bite, it DID taste like corn bread. And I make my cornbread from scratch. So, nice, fluffy cake, but I don't know why it tastes like corn bread. And I consider myself an experienced baker because I make cakes, bread, pie, cookies, etc all the time. Especially cakes. Edited to add: when it just came out of the oven, the cake tasted like corn bread, after about 2 hours the cake cooled down and it does NOT taste like corn bread anymore. So I changed my rating to 5 stars. Thanks for the recipe! Edited to add: I made this again and added 1 egg (3 eggs total) and 1/8 cup of vegetable oil. Much better.
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Jenny's Black Forest Cake

Reviewed: Jan. 14, 2012
Good recipe, however, the batter is very thin. When I tried it with a spring form cake pan, it leaked and made a huge mess. I guess you should just stick with the regular cake pans when making this cake.
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5 users found this review helpful

Garlic Roasted Chicken and Potatoes

Reviewed: Jan. 3, 2012
This was awesome. The potatoes were really nice and delicious. I put some sweet potatoes too. I didn't use the maple syrup and it's already very good. I might make this for company this weekend.
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3 users found this review helpful

Potato Latkes I

Reviewed: Dec. 26, 2011
Right ingredients, wrong measurement. 1 egg is enough and about 1/2 a teaspoon of salt is plenty, more onion is good too. I made it with 2 eggs and 1 tsp of salt and it was a little too salty, I had to grate more potatoes to use up all the eggs.
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7 users found this review helpful

Asian Ground Beef and Pepper Saute

Reviewed: Dec. 26, 2011
Very nice flavor. I didn't have ginger and I didn't use the hot pepper and chili sauce (because of my kids) and it still turned out really good. Thank you for an easy and tasty recipe.
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4 users found this review helpful

Balinese Chicken Wings

Reviewed: Oct. 24, 2011
Thanks for sharing a wonderful recipe! The non-recipe thing always stops me from trying out different dishes. I used 1/2 tsp ground turmeric and 1/2 a medium onion for the shallot. Wonderful, wonderful. Thank you! UPDATED: I made it and the kids like it too! I didn't put the chili pepper so it's not spicy. This dish is full of flavor. I have to tell you that I'm Indonesian and now I know how to make this. Thanks :)
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Rolling Fondant

Reviewed: Oct. 22, 2011
I think I did it!!!! This is my first fondant trial. I was so scared I keep putting it off. It was done in minutes! I chose this recipe because I don't have a microwave for the marshmallow fondant. I did not use a mixer, I don't have a stand mixer and from the other reviews the hand mixer can't handle the whole batch anyway. So I put the sugar in a big bowl, made a well in the center, add the corn syrup, oil, shortening in the middle and I stirred with a wooden spoon, add the gelatin mixture while still stirring the spoon. This incorporates about half the batch, then I knead the rest with hand. DONE!!!! I'm so happy! I'm going to use this for decoration only so I will tint some of the fondant with colors and go from there. It tastes sugary (well, what do you expect? lol). Thank you so much for an easy recipe!
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8 users found this review helpful

Brown Sugar Shortbread

Reviewed: Aug. 20, 2011
This is a very nice simple cookies, quick to make and fun to make with kids. I got exactly the same recipe from Quick Cooking magazine (magazine doesn't exist anymore) and I've been making this for years. I love it because it's not too sweet. We are eating this for dessert tonight. Yummy warm from the oven!
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Vietnamese Fresh Spring Rolls

Reviewed: Jul. 17, 2011
I don't know if I should credit the original recipe, however I found the SAUCE recipe from one of the reviews and it was a great sauce. 1 part peanut butter to 2 parts hoisin sauce, mix over low heat, thin it out with water.
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21 users found this review helpful

Scallop Scampi

Reviewed: Jul. 16, 2011
Excellent recipe! Very easy to make. My kids (6 and 2) love this and my husband likes it too. My husband is the one who likes scallops and I'm not quite sure how to cook them. I followed one reviewer's advice and cook the scallops with garlic and onions and then set them aside while cooking the sauce. And then put the scallops back in the sauce. I used 1 lb bay scallops and 1/2 lbs shrimps. This turn out very soupy, no shortage of sauce here! I thickened the sauce a little with flour and water mixture. I served this with angel hair pasta. I re-heated the sauce (with the scallops already mixed in) a few times because we eat at different times. The scallops did not turn rubbery or hard, they remained succulent and beautifully tender. Very good! Thanks for a great recipe!
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4 users found this review helpful

Fried Pumpkin

Reviewed: Oct. 22, 2010
This is really yummy. My kids don't like it but my husband and I ate the whole thing. I use olive oil instead of butter, and I added sweet paprika and garlic powder too. Similar to sweet potato fries. I left the pieces in the ziploc bag while doing other things and it started to get a little watery, but I proceeded to cook the pieces and they turned out fine. Will definitely make again. Thanks!
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Thai-Style Tilapia

Reviewed: Mar. 12, 2010
Very nice! I can see this becoming a favorite in our family. I doubled the sauce as some suggested. The only thing is, I think the ginger might be too much because it's a bit bitter, next time I'll put only half the amount. And I will ground the almond first before putting it with the rest of the sauce ingredients. Thank you for a very nice recipe. I love it!
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5 users found this review helpful

Kidney Beans and Corn

Reviewed: Jan. 29, 2010
It's really good BUT you have to add something to it. I followed the recipe exactly and it's very bland and tasteless. I added some all purpose seasoning (Vegeta) and a touch of sugar. Thank you for a good base recipe.
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3 users found this review helpful

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