Momi Recipe Reviews (Pg. 2) - Allrecipes.com (10012867)

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Kale Salad with Pomegranate, Sunflower Seeds and Sliced Almonds

Reviewed: Jan. 21, 2012
I love this salad! I love kale, and this is a great recipe for enjoying it raw. The dressing is very tasty. I used a mix of organic baby kales, easy to prepare because I only had to open the bag. Seeding the pomegranate does take some time, but you can by the seeds in a package, so that could make prep faster. Very easy recipe, very healthy, and very delicious! Thank You!
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11 users found this review helpful
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Mushroom Kabobs

Reviewed: Jan. 12, 2012
I made my kabobs with mushrooms only. I brushed the marinade on as instructed, and I think that it would have been better to have let them soak in the flavor more before grilling. They could have used more salt, maybe a little bit of tamari. My kabobs needed a longer cooking time.. probably would have been better if my husband wasn't grilling in the dark. I really liked these and I will be adding this to our my Grilling for Vegetarians menu.
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6 users found this review helpful

Vegan Mac and No Cheese

Reviewed: Oct. 24, 2011
Slightly disappointed with this recipe. The flavor was not so good the first day, but tasted great the next day after it had a chance to develop. As suggested by a previous commenter, I made a roux and left out the 1/3 cup of oil. I did use nearly a cup of nutritional yeast. In addition to the spices, I used white pepper and mustard powder. This macaroni is very heavy. Sorry, this recipe is not for us.
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2 users found this review helpful

Caramel Pretzel Nut Popcorn

Reviewed: Oct. 21, 2011
Amazingly delicious! The caramel is wonderful and goes so well with the peanuts and pretzels. When I make caramel popcorn, I put it in a low temp oven, about 250, and let it crisp for at least 45 min, stirring every 15 min to distribute the caramel. Thanks, RookieWife!
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5 users found this review helpful

Apple Crisp Cups

Reviewed: Oct. 20, 2011
A little bite of heaven! The texture is wonderful: crisp oatmeal cookie on the outside, soft apple pie on the inside! I used 4 smallish JonaMac apples and had just enough filling. My first batch into the oven, I skimped on the filling, and they were a little sunken-in when they came out of the oven. My 2nd batch, I patted the filling down and mounded the topping, and it came out level. Making the crusts is time consuming, so it's a good thing this makes 48 servings! I am taking these for an after-game soccer team snack. I foresee making these many times again: for potlucks, bake sales, cookie exchanges, yeah! Thanks again, Weeble! P.S. Everyone loved these, and several moms asked for the recipe!
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A ‘Tangled’ Treat: Creamy Hazelnut Soup | SavorSA

Reviewed: Oct. 18, 2011
This soup is magnificent! The flavors are subtle and work together well. I love the flavor of the hazelnuts, which you can truly taste, and it is like a savory Nutella... without chocolate. I used blended raw cashews instead of cream. Yum, yum, yum!
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Garlic Cauliflower

Reviewed: Oct. 17, 2011
I think this is delicious! I didn't use the chicken broth. I used white pepper. Thanks for the recipe!
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3 users found this review helpful
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Apple Smiles

Reviewed: Oct. 17, 2011
My kids were thrilled when I gave these to them for a snack. I let them install their own dental work, and as you can see, their work was very creative!
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Rapunzel's Squash & Hazelnut Soup

Reviewed: Oct. 11, 2011
The girls were not crazy about this recipe, but the adults think it's great. The hazelnuts really set it off. Instead of cream, I used 1 cup of raw cashews and pureed them with 2 cups of the stock.... you'd never know it's not cream.... it's delicious! I have a Vitamix, so I can make a smooth nut puree, if you can't then use cashew butter instead!
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3 users found this review helpful
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Thai Salad with Whole Grain Brown Rice and Chicken

Reviewed: Oct. 11, 2011
This is delicious! This recipe makes a lot, so we are planning to take it for lunch for the next few days... taking the spinach/basil combo in a separate box from the rice and putting it together at lunch. I made this with tempeh instead of chicken, but I think tofu would be great too. I used brown basmati rice and Thai basil. The peanut sauce is marvelous. This would be even better if topped with shredded carrots and chopped peanuts. My only problem with this recipe is the order that the ingredients are listed - it would be better if they were listed in order of use. Thanks, Uncle Ben!
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Grilled Baked Potatoes

Reviewed: Sep. 24, 2011
LOVED IT! I made a double batch, and so glad I did! I followed the recipe exactly, mixed the spices together and dredged the potatoes in the mix; I found that I had to add more oil as I went along. I had some spice mixture left over, and I used it to season some portobello mushrooms I was grilling (added balsamic vinegar for that). Keeper for sure! Thanks for sharing,Todd!
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S'mores

Reviewed: Sep. 23, 2011
It usually works better to heat the marshmallow over glowing embers rather than an open fire for several reasons: less smoke, less danger of catching yourself on fire, embers have a more even temperature, and the marshmallow is less likely to catch on fire. In my family, we can't have a campfire without s'mores. I have made Broiler S'mores (there is a recipe on this site) when the weather does not cooperate for a fire.
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Moroccan-Style Stuffed Acorn Squash

Reviewed: Sep. 22, 2011
One of my new favorite ways with acorn squash! I made mine slightly different (or majorly, depending on how you see it) by using a Rice-a-Roni type grain mix for the stuffing instead of couscous.... all of the veggies, beans, and seasonings were the same. I added some chopped almonds too. Thanks for the recipe, Truckerdoo!
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3 users found this review helpful

Laurrie's Rice-a-Roni

Reviewed: Sep. 22, 2011
Wonderful! I can't eat the boxed RaR, and this fixes that craving. After it was done cooking, I added garbanzo beans, raisins and almonds and some coriander and served in roasted acorn squash halves.
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Grilled Potatoes and Onion

Reviewed: Sep. 20, 2011
I love these over the grill and I love them over a camp fire. I sliced my potatoes very thin so they would cook faster. Sometimes I slice my onions, sometimes I dice them - good either way, but they tend to dissolve faster when they are chopped too small. I used white onion. I put the potatoes and onions in a bowl, tossed with coconut oil, salt, pepper and other spices, then wrapped them in packets. Don't grill without these!
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Grilled Sweet Potatoes with Apples

Reviewed: Sep. 19, 2011
These were pretty good. I loved the apples. I used brown sugar and replaced the butter with a few tablespoons of olive oil; tossed it all together in a big bowl. I felt like it was missing something... probably salt, maybe it needed more spice. My kids weren't too happy with this recipe, they wanted more of a pumpkin pie flavor.
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3 users found this review helpful
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Grilled Sweet Potatoes

Reviewed: Aug. 30, 2011
Wow! These sweet potatoes are AMAZING!! My kids loved this recipe - they said it tastes like pumpkin pie! I made a few tiny changes: I peeled and cut the sweet potatoes, put them in a bowl, tossed them with a little bit of olive oil until they were coated, added the sugar, cumin, a bit of cinnamon and Penzey's Smoky 4/S Seasoning and then tossed again until evenly seasoned. I grilled them in the foil packets, and they were nicely caramelized. This recipe is a keeper and will be served at future BBQs. Thanks, teetee830!
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Daiquiri

Reviewed: Aug. 23, 2011
This was so good! I used the whole can of frozen lemonade, 12 ounces of club soda, 1 T lime juice, 16 ounces of frozen strawberries, and ice. This made way more than two servings. I made half with out rum (two kid servings & one adult serving) and three adult servings with 4 ounces of rum. My husband loved it and said it tastes like a hurricane.
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5 users found this review helpful
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Presto Vegan Pesto

Reviewed: Jul. 25, 2011
Yum! Love it! I actually tweaked this recipe with the Yummy Vegan Pesto Classico and had to make some subs with what I had in stock. I used pumpkin seeds instead of pine nuts, Brewer's Yeast replaced the soy cheese. Perfect amount of garlic, and I love the addition of lemon juice. I added a little bit of salt and pepper. I didn't measure how much basil I added. Thanks for the great vegan pesto recipe, NJChick!
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Yummy Vegan Pesto Classico

Reviewed: Jul. 25, 2011
Oh My Gosh! Yum!!! My pasta is still cooking & I love this pesto straight up right out of the blender! I actually made a hybrid of this recipe and Presto Vegan Pesto and had to make some subs for what I had on hand. I used pumpkin seeds instead of pine nuts and added 1 T lemon juice. I have Brewer's Yeast rather than Nut. yeast, so my pesto is a little browner than it should be, but still awesome! Perfect amount of garlic. I picked basil from my garden, not sure of the actual measurement... just kept adding until it seemed right. Thanks for the great vegan pesto recipe, CandiedViolet!
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