MOONSHY Recipe Reviews (Pg. 1) - Allrecipes.com (18708152)

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Sloppy Tofu

Reviewed: Jan. 17, 2010
if you're concerned with the texture, try cubing the tofu and freezing it solid before baking (and add a few minutes of bake time. i learned that freezing tofu gives it a much better texture if you're using it in place of some meats. you won't fool anyone into thinking it's meat, but it's a much more satisfying texture.
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14 users found this review helpful

Mandarin Orange Cake I

Reviewed: Oct. 22, 2009
It's good if you want a regular cake. But I was looking for orange flavor and it was lost in this cake. Even when a bite included an orange slice, there wasn't much orange flavor. Maybe some orange zest or flavoring would help as other reviewers suggested. But as-is, I won't make this one again.
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2 users found this review helpful

Best Marinara Sauce Yet

Reviewed: Sep. 25, 2009
It's a great base recipe. I love to use it for a baked goat cheese appetizer. Fill a ramekin halfway with marinara, settle a disc of goat cheese on top and bake for 20-30 minutes at 350. Serve with bagel chips. The only change I've made is occasionally adding a few Tbs of brown sugar to offset the acidity and perhaps a pinch of red pepper flakes for the spicy crowd. Love this recipe!
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Lemon Grass and Chicken Summer Rolls

Reviewed: Aug. 20, 2009
These are great! I followed the recipe the first time (which is what my rating is based on) and the next few times I made some adjustments for personal taste. The cucumber is great if you eat it right away. If you're making it ahead, leave the cucumber out until ready to serve or the cucumber gets soggy. I do the same with the peanuts. The mint was good, but now I leave it out because of personal taste. I also make it into a lettuce wrap if rice paper wrappers aren't handy. Finally, and food purists will think this is terrible, but I even use dried basil and dried cilantro. In the interest of economics, I never use all of the fresh basil and cilantro when I buy it, so it's just easier to keep dried on hand. I didn't tell guests I used dried and it still got rave reviews. If using dried, just don't forget to use half the amount of fresh called for. Yum and thanks!
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20 users found this review helpful

Make-Ahead Vegetable Salad

Reviewed: May 23, 2009
This is one of my favorite summer side dishes. Especially because the dressing is one of few that doesn't call for oil, and sometimes I want a salad but not lettuce. (Weird, I know.) I've taken this to group BBQs and gotten quite a few compliments. If I don't have red onion on hand I've substituted Vidalia or whatever does happen to be in my kitchen. Other onions just bring a stronger onion flavor to the mix.
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11 users found this review helpful

Blueberry Orange Bread

Reviewed: Sep. 6, 2008
I can't stop eating this today! I don't have a loaf pan and baked it in an 8x8 pan for 50-55 minutes, and it worked well. I love orange but am not a huge fan of orange zest. I may cut that down next time, and use 1/2 or 1 T instead of 2T orange zest. I also think this would make fabulous muffins - that's the next project.
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Grilled Buffalo Wings

Reviewed: Aug. 24, 2008
Love the fact that this recipe doesn't have the extra fat of oil (frying) and butter( sauce). So it was a good alternative for that fact. But in the bigger picture, they were just OK. My sauce took forever to simmer on the grill - even on high heat. The wings weren't as tender as I had hoped they would be - they definitely didn't fall off the bone. I cooked them for about 45 minutes; maybe they needed to be cooked longer, but even on medium heat, the sugar (from the soda) caused them to burn pretty quickly. I may try again but will definitely need to make some alterations.
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Garden Vegetable Salad

Reviewed: Aug. 24, 2008
I made it as-is and it was fabulous and very simple, not to mention versatile. I love the ideas of using it for a pasta salad or as part of a lettuce salad. Next time I'll cut back on the sugar in the dressing, only to try a variation, as it's great the way written.
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3 users found this review helpful

Very Special Spaghetti Sauce

Reviewed: Mar. 25, 2008
Instead of browning the meat, I made everything and added meatballs and simmered those with the sauce for 2 hours. Fabulous! Sauce added flavor to the meatballs and meatballs still flavored the sauce. I also left out mushrooms because I had none on hand, but it was great and I have no doubts about how great this recipe would be in the as-printed proportions. I was surprised at how much kick the cayenne gave, but I love spicy food. Granted, it wasn't super-hot, but definitely noticeable!
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1 user found this review helpful

Meatball Sandwich

Reviewed: Mar. 25, 2008
Given the previous reviewers' feedback on dry meatballs - I cooked half of them in the oven and half in the sauce. The meatballs cooked in the sauce definitely won me over. Not nearly as dry and I loved that the sauce and meatballs exchanged flavors, which may address others' opinions that these meatballs didn't have enough flavor. I also made these with "very special spaghetti sauce" from this site, minus the meat used in that recipe since i obviously didn't want to serve these with a meat sauce. Overall, yum, particularly if meatballs are cooked in the sauce rather than baked in the oven.
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7 users found this review helpful

Buffalo Chicken Wings III

Reviewed: Feb. 11, 2008
I didn't change the recipe at all and it was fantastic. I'm excited to make this for my next get-together with friends. Of course, any time you make chicken with the skin on (as wings have) it's going to be a greasy. However, I love this indulgence that is better than deep fried wings without much difference in taste. Update: I tried further cutting down the grease by putting the wings on an oven-proof "cooling" rack, and put the rack over a pan with sides. That way the grease dripped off as the wings baked. It's the only way I'll bake wings now.
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6 users found this review helpful

White Cheese Chicken Lasagna

Reviewed: Feb. 9, 2008
Fantastic flavor and consistency. I didn't change a thing. A great change from traditional meat-and-red-sauce lasagna.
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0 users found this review helpful

Brown Jug Soup

Reviewed: Feb. 9, 2008
This was very good - great flavor and loved adding all of the vegetables. It wasn't as thick as I hoped/expected, but the flavor was fantastic. May play with proportions next time for a thicker consistency.
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World's Best Lasagna

Reviewed: Feb. 8, 2008
It was ok. Much drier than I expected and the oregano was overpowering (and I love oregano). I ate leftovers, so it wasn't bad by any means, but I've definitely had better lasagna dishes.
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2 users found this review helpful

Marinara Sauce III

Reviewed: Sep. 15, 2007
I thought the flavor was great and had no consistency problems, even after 3 hours of simmering. For those that had liquid evaporate, did you simmer it covered? I recommend doing so and you probably won't have as many issues with evaporation.
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34 users found this review helpful

Scotcharoos

Reviewed: Feb. 23, 2007
These are fabulous on their own. But growing up my siblings and I would break a bar up and mix it in to vanilla ice cream. I still love to do it on occasion for a guilty pleasure.
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1 user found this review helpful

Spicy Bean Salsa

Reviewed: Feb. 23, 2007
My family was hesitant when they saw me opening cans and putting this on the table. But everyone now raves over the dish - including my uuber-picky brother-in-law, who wouldn't eat it at first. My sister now makes it for all of their get-togethers at his request. The amount of Italian dressing works as-is, but I actually started cutting the amount in half. I don't think you really need quite that much.
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Restaurant-Style Coleslaw I

Reviewed: Feb. 7, 2004
mmmmm! i'm a coleslaw novice, and this was a great first recipe! i've heard that it also is good to add a bit of celery seed and garlic powder for seasoning, but also is good as recipe is written. a friend of mine for dinner cannot stomach onions...ever...and this was just as good when i omitted the onions. was particularly good with the freak'n good ribs recipe. yum! will have to make for my next family grill-out...excellent...thanks!
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