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    MzMombo

    United States

    Chef #125312

    United States

    Joined: Feb 08, 2004

    9 reviews by MzMombo

    1 - 9 of 9 sorted by Date | Rating | Helpful

    Reviewed Soft Scrub
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      |  By Sully7

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    "Thanks for a fantastic (and cheap cleaner! It melts away tree sap and wax (really!, and I like the gentle scent of Murphy's Oil Soap. It's also excellent for instantly removing difficult odors (like canned tuna, onion, and moldy sponge from hands. And it does a good job of removing soap scum from the tub. The mixture may dry out over time; ju..."

    Nov 13, 2004 on Food.com

    Recipe #85197

    Reviewed Diabetic Gingerbread Cupcakes
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      |  (1 person found this helpful) |  By PaulaG

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    "Delicous, spicy and easy to make. They have a nice soft texture (not rubbery, like so many sugar-free baked goods. I wondered if 1/2 teaspoon of white pepper would be too much, but it's not -- just adds a subtle heat. I did make several substitutions for ingredients I didn't have: eliminated applesauce, brown sugar substitute, water and egg su..."

    May 20, 2004 on Food.com

    Recipe #87910

    Reviewed Fabric Softener
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      |  (1 person found this helpful) |  By ~cbw~

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    "Sorry, I had high hopes for this, but it didn't soften my clothes much -- maybe I needed to use more? Also the baking soda would not stay dispersed, even with vigorous shaking right before use. I ended up with a blob of unused baking soda in the bottom of the container."

    Apr 18, 2004 on Food.com

    Recipe #76780

    Reviewed Fabric Softener
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      |  By tuttifrutti

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    "Sorry, I had high hopes for this, but it didn't soften my clothes much -- maybe I needed to use more? Also the baking soda would not stay dispersed, even with vigorous shaking right before use. I ended up with a blob of unused baking soda in the bottom of the container."

    Apr 18, 2004 on Food.com

    Recipe #125543

    Reviewed Moderate Madeleines (Cocoa
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      |  By Jenny Sanders

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    "I've been looking for not-too-sweet baked desserts, and this is my favorite so far! The whipped egg whites give a fluffy, cakey texture, and the chocolate is not overpowering. My brown sugar was lumpy, so I added it to the egg yolks to dissolve, rather than whipping it with the egg whites. These were quick and easy to make, even without a Madel..."

    Apr 12, 2004 on Food.com

    Recipe #47411

    Reviewed Smoky Apple Butter Ribs
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      |  By Bill Echols Jr

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    "These ribs had a nice subtle blend of sweet/tart/smoky flavors, and they fell off the bone. I cut the liquid smoke in half and replaced the brown sugar with Splenda and molasses. My slow cooker tends to dry things out, so I also added 1/2 cup water. When I got home, I thickened the sauce with cornstarch and served over mashed potatoes. Yummy! ..."

    Mar 23, 2004 on Food.com

    Recipe #28137

    Reviewed Salmon Bisque
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      |  (1 person found this helpful) |  By chia

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    "A quick, elegant dish with perfectly cooked salmon. The first time I made it as directed, except omitted dill (don't care for it, and added 1/4 cup water with the mushrooms to help them cook down. DH and I agreed it was the tastiest, easiest fish I've ever made! The second time, the grocery store was out of shiitake mushrooms, so I subbed por..."

    Mar 23, 2004 on Food.com

    Recipe #82771

    Reviewed Cherry Amaretto Dessert, Low-Carb
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      |  By rachel ernst

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    "I've made this twice now. The first time I followed directions exactly. It was tasty but a bit bland, so the second time, I reduced the cold water AND the cream by 1/2 cup each, and added 2 packets of Splenda. I like the richer taste, and it still makes 8 large servings. It's really easy to make -- just be sure to allow 3-4 hours for the jello..."

    Mar 14, 2004 on Food.com

    Recipe #70209

    Reviewed Frugal Gourmet's Polish Noodles and Cabbage
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      |  By Laudee

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    "I've made this recipe from the "Fruge" several times, and it's my favorite cabbage recipe! Very quick, easy and tasty. The cabbage is sweet and the thick stems are still a bit crisp. I cut the onion fairly large (1/2-inch or a bit bigger so it doesn't get lost in the cabbage. I usually serve with sausage or porkchops and applesauce, but will tr..."

    Mar 6, 2004 on Food.com

    Recipe #38642

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