Momi Recipe Reviews (Pg. 10) - Allrecipes.com (10012867)

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Candy Bar Fudge

Reviewed: Dec. 20, 2008
Mmmmm.... this is really good. I love the caramel-nut layer, but the fudge bottom is so-so (I would prefer to add the topping to authentic fudge). I used about 50 caramels plus a little extra water. I put half of the caramels on the fudge layer, added pecans (instead of peanuts), sprinkled a little salt on the nuts, and added the remaining caramels. I microwaved the two layers of caramel separately. There might be too much butter in the fudge part - it was really greasy to work with and after it cooled, butter solids collected on the sides (I don't think the pan should be greased.) I lined my pan with parchment paper; was able to lift the whole fudge out and place it on a cutting board to slice. I used a large hot, dry knife, and cleaned it off between cuts - I sliced thinly and the fudge looked very neat and pretty. Thanks for the delicious recipe!
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Photo by Momi

Coconut Icebox Cookies

Reviewed: Dec. 20, 2008
I reduced the oven temp to 350 after my first batch darkened too much on the edges. These were perfect tenderness with the temp adjustment. I made my coconut finer by putting it through the blender. I didn't have coconut extract (darn) so I used almond extract instead. Thanks for the recipe, Nan!
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Chocolate Peppermint Candies

Reviewed: Dec. 17, 2008
Yum... delicious. It will be so nice to give these as gifts for Chirstmas. I had trouble with the mint melting when dipped into the chocolate so this is what I did: 1.Put the mint in the freezer after forming into patties. 2.Use a soup spoon to hold the mint and a small spoon to pour the chocolate onto the mint. Use the small spoon to smooth the top and wipe excess off on big spoon; then when you do the next mint, swipe the bottom of the mint on the glob on the bottom of big spoon and proceed as above. I made the mint mixture in my mixer and ended up needing to use the dough hook. Thanks for the lovely recipe.
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Elegant Orzo with Wilted Spinach and Pine Nuts

Reviewed: Dec. 16, 2008
A really delicious dish. I cut way back on the oil (probably only 1 T - I used a nonstick skillet) and omitted the butter... I'm sure it would be quite greasy if I hadn't. I only added a tiny pinch of red pepper because my kids were going to eat it too - and they liked it. My husband doesn't like feta, so I added an Italian cheese blend instead, and I didn't have any tomato. I think it would be great with sundried tomato and maybe some mushrooms too. I served this with some falafel, hummus, and veggies. Thanks for the easy, delicious recipe!
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Photo by Momi

Neapolitan Cookies I

Reviewed: Dec. 14, 2008
These cookies are really cute, definately different. I made a bunch of these (forgot to count - nearly 100) "bite size" by slicing width-wise off the loaf and then making 8 sections from that. I pureed my walnuts - I think maybe next time I will leave them out because it seemed to make the dough harder to compress. I used about twice as much chocolate. My white layer was more on the beige side than other photos, maybe because my flour was unbleached, maybe because of the nuts. The cookies tasted fine, my only complaint is that it was difficult to work the dough evenly and smoothly into the pan.
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Photo by Momi

Blueberry-Lemon Pound Cake

Reviewed: Dec. 13, 2008
I added 1/4 cup of fresh lemon juice in addition to the lemon extract and lemon rind. I topped the cake with Lemon Glaze after it had cooled: 1/2 c lemon juice, 1 tsp lemon peel (or extract) and 1 1/2 c powdered sugar. This recipe made more batter thank my bundt pan could contain, so I also made mini bundts which only required 30 minutes bake time. I am not a fan of pound cake, but this got rave reviews from other eaters.
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Photo by Momi

Raspberry and Almond Shortbread Thumbprints

Reviewed: Dec. 11, 2008
Great recipe, so easy and so tasty, no modifications needed (although I did use margarine instead of butter). I made 300 "bite size" cookies for a bake sale by making 3 batches and scooping the dough with a very small melon baller: rolled the dough into balls and used the flat end of a chopstick to tap down the center about 8 times. I put the jam in a ziplock, snipped a tiny hole in the corner, and filling the cookies was a breeze. I removed the cookies from the oven just as the bottoms were starting to turn golden. After the cookies cooled, I drizzled white chocolate on half of my product and semi-sweet chocolate on the others - I prefer the semi-sweet chocolate. Thanks for this great recipe!!
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4 users found this review helpful

Gingerbread Straws

Reviewed: Dec. 11, 2008
Hmmmm....mine turned out nothing like "straws". Following the directions exactly, mine turned into burnt little doggy biscuits. I tried again making the dough thicker, but the results were nothing special... just gingerbread strips.
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6 users found this review helpful

Babovka (Poppyseed Rings)

Reviewed: Dec. 2, 2008
I love this bread, but I have to warn you that not everyone will. I made this as a 6th grade project when I did a report on Czech (living in SC at the time). I grew up on poppyseed breads and kolace, and I thought it was a real treat, but the other kids thought it was weird and one girl asked, "is this caviar?" I'm still haunted by this memory 21 years later. Poppyseeds get stuck in your teeth, so do a mirror check before smiling.
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Photo by Momi

Gingerbread Waffles

Reviewed: Nov. 29, 2008
Delightfully delicious!! My husband said, "these are great! Where did you get the recipe?" - a true triumph. I followed the recipe exactly, except that I used ww pastry flour and subbed canola oil for butter. I dusted the waffles with powdered sugar. This recipe made 3 large waffles... I overcooked the first because it was spongy (previous reviewers noted the crispyness) - it burnt before it got crispy, but when it cooled -voila- perfect crispyness. You'll just have to guesstimate when they are done, since they are so dark, you can't tell if they are golden - probably judge by smell or steam, or trust the machine's indicator. Update: I made these again, but forgot to add brown sugar and raisins - I missed the raisins but the waffles were perfect sweetness w/out the sugar. Also, I used Pam for Grilling spray on the waffle iron, and it worked better than regular Pam.
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Blue Cranberry Sauce

Reviewed: Nov. 26, 2008
This made a beautiful cranberry sauce - the blueberries looked like little blue jewels. I was hoping the sauce would have more blueberry flavor - I think next time I'll add about half the blueberries while the heat is on, and the other half after removing from heat. I added a half cup of sugar, and it is just the right sweet/tart combo. At first, I thought the nutmeg flavor was too intense, but it really mellowed after two days in the fridge; maybe next time I'll use half as much nutmeg.
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Photo by Momi

Cranberry Salad III

Reviewed: Nov. 26, 2008
Yum! Absolutely delicious. The flavors play well with eachother - the sweet of the cranberry layer and the dry flavor of the cream cheese, well balanced. I subbed pecans for walnuts. It took a long time for my cranberry layer to set, and it stayed rather soft, I think I'll have to drain the pineapple better next time.
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Banana Nut Brownies

Reviewed: Nov. 10, 2008
I wouldn't call these "brownies" - they are more like a cake and very similar to an apple walnut cake that my mom makes. I added a few extra tablespoons of cocoa, used canola oil instead of butter, left out the nuts and added chocolate chips. I would not make this again unless I find a way to make it less greasy (sub applesauce or yogurt?), but it did have a good flavor.
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Photo by Momi

Chocolate Popcorn

Reviewed: Nov. 5, 2008
The flavor of the popcorn is very good, but it is very greasy and too rich to eat very much of.
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8 users found this review helpful
Photo by Momi

Nutty Rosemary Bread

Reviewed: Nov. 4, 2008
This bread is delicious!! I had no ww flour, so used bread flour, added a half cup of quick oats, and 1 T vital wheat gluten. Followed previous reviews and used 2 tsp salt. I used olive oil. I toasted and pureed the pecans. UPDATE: This recipe is so much better WITH the ww flour. I used herbes de provence this time, and it produced a unique, delicious lavendar, fennel, rosemary flavor. I also added a few T of flax meal. I like to top the loaves with rosemary and coarse salt before baking. I LOVE THIS RECIPE... You will too!!
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Photo by Momi

Orange Vegetables Soup

Reviewed: Nov. 4, 2008
Thanks OLENAJOY for the A+ vitamin A recipe! It is very delicious and smelled so good cooking. It was quite satisfactory before pureeing (almost beef stewish) and without the milk and oj. I used canned pumpkin (the whole can) rather than fresh. I used salt-free boullion, and added a tsp of salt; instead of adding more salt, I tried Chipotle Tabasco in my bowl, and it added an other dimension to the soup. By the way, my soup was orange-brown, not neon yellow like other pictures.
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Banana Fudge Cake

Reviewed: Oct. 30, 2008
You will need water, oil, and eggs in addition to the listed ingredients. The cake was very good. THE FROSTING WAS VERY BAD - I only used 5 cups of sugar, and I had to double the cocoa to even taste chocolate over the over-powering confection sugar flavor (it tasted more like royal icing than frosting), still it has a too-sweet flavor and a bad aftertaste. I have other chocolate frosting recipes that are much better, but I think even banana flavor blended into canned frosting would be an improvement.
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Photo by Momi

Thai-Style Peanut Sauce with Honey

Reviewed: Oct. 30, 2008
A very good peanut sauce. I added a little minced fresh basil.
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Seven-Layer Gelatin Salad

Reviewed: Oct. 23, 2008
This recipe really does take a lot of time (I'm still working on it and have one white layer and one jello layer to go yet). I started it last night, put the white stuff in the fridge (it has dairy in it, so probably a good idea not to leave it on the counter) and put the white in the microwave to re-liquify it this a.m. So far, it looks really pretty, and since I'm making this for a kid party, that's what matters.
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Photo by Momi

Gypsy Soup

Reviewed: Oct. 23, 2008
I could eat a whole pot of this soup, and why not? I love sweet potatoes, so I might even add more next time, and I doubled the garlic. I used less than 2 T oil. I've used this recipe from the "Moosewood Cookbook", which calls for water instead of broth... much more full-bodied when made with broth. I used green beans instead of peppers.
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