morgy Recipe Reviews (Pg. 1) - Allrecipes.com (10053632)

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Chicken Creole with Chile Cream Sauce

Reviewed: Jul. 23, 2009
Loved this recipe and tweaked it minorly by using Kitchen Bouquet Lea Perrins and jalepenos for the spice and then added a can of mushrooms to the sauce. The sauce was darker than what is pictured here but would lighten w/more sour cream. I also steamed broccoli for over the rice. Fabulous!
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2 users found this review helpful

Brown Rice Veggie Stir-Fry

Reviewed: Jun. 25, 2010
Thought this was excellent! I followed the instructions doubling the recipe adding ginger and garlic and using more mushrooms in lieu of any meat. I also added some fresh pineapple and dried red pepper flakes giving it a nice sweet/hot kick.
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1 user found this review helpful

Stuffed Guinea Squash (Eggplant)

Reviewed: Aug. 15, 2010
I read all of the suggestions and added garlic, 1/2 orange pepper, 2 cloves garlic, added garlic salt, oregano, basil and used 1/2 fat free garlic and onion croutons and 1/2 plain bread crumbs. I baked the skins for about 15+ minutes and then stuffed w/mixture. The entire dish was delish! The skins were fantastic cooked but having also soaked up the juice/butter gave them an excellent flavor. I also agree w/the reviewer who said sausage would be good in them or Morningstar meat substitute. But I'm happy with it just like it is too!
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2 users found this review helpful

Orzo with Kale

Reviewed: Feb. 9, 2011
Love this recipe. I boiled 1 cup water add chicken bouillon cube and then added chopped kale to water to let it simmer until it softens. Meanwhile, I sauteed mushrooms, carrots, red pepper and onion and added garlic, crushed red pepper, nutmeg and lemon juice, seasoning salt and cumin. Cumin and lemon juice are excellent together. Drain kale and mix w/veggies and orzo. Fabulous. I used only one cup orzo and it made 4 lunch sized meals.
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17 users found this review helpful

Chinese Chicken Fried Rice II

Reviewed: Feb. 19, 2011
I aimed to make this as healthy as possible without losing any taste. I used fresh red (bell) pepper, mushrooms, onion, broccoli, carrots, 2 cloves of garlic, ginger spice and red pepper flakes. Sauteed until soft in olive oil. Mixed in cold brown rice, some left over rotisserie chicken, canned peas and added soy sauce. As this cooked together on medium heat, I made a hole in center of the rice, sprayed some Pam and cooked 2 eggs. As they cooked, I stirred them into the rice mixture. Kept on the stove a few minutes to ensure the eggs were cooked - turned out fantastic!
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3 users found this review helpful

Quick Classic Gazpacho

Reviewed: Apr. 12, 2011
I loved this recipe. In addition to the vegetables listed, I added some kale and carrots and pureed it all in the blender. I also used some bloody mary spice (mix also works) cumin, seasoning salt, cilantro used both lemon juice and red wine vinegar 5 small fresh Campari tomatoes, 2 cans of tex mex style tomatoes, and garnished w/basil. Delish!
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3 users found this review helpful

Baked Soy Lemon Chops

Reviewed: May 3, 2011
These were some of the best pork chops especially when you consider how effortless they are to make. I marinated 3 decent sized chops overnight, using 3/4 soy sauce and 1/4 water... liberal w/the lemon juice and added powdered ginger as another reviewer recommended. Cooked ;'em in the marinade at 375 for 35 minutes and they were moist, flavorful, and delish! I spooned some of the leftover marinade over brown rice and sauteed mushrooms and onion in Worchester sauce and served on top of the chops.
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4 users found this review helpful

Ceviche

Reviewed: May 14, 2011
I made this using conch instead of scallops; omitted celery an parsley. I also made it a bit more hearty and added some sweet corn and black beans and used all of the lemon juice due to the extra ingredients. I spiced it up a bit w/some jalepenos and added garlic, cumin, black pepper and seasoning salt. Sliced avocado on the side sends this over the top. Thanks for a great base recipe.
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8 users found this review helpful

Slow Cooker Lemon Garlic Chicken II

Reviewed: Jun. 16, 2011
I followed the basic recipe adding cooking wine, onions, paprika, seasoning salt and a T of grapefruit habanero pepper sauce to it (try Marie Sharp's - it's perfection), which gave it that lemony yet tangy kick. Fabulous! Cooked 3.5 hours on high after browning chix in olive oil (added a splash of garlic infused olive oil for additional flavor).
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1 user found this review helpful

Slow Cooker Tamale Pie

Reviewed: Jul. 2, 2011
This came out just as it appears in the picture and tasted great. I used 1 lb grnd beef, 2 cans of beans (black and pink kidney) and a 1lb bag of jalepeno corn bread mix. To the beef, I ddded fresh green peppers, onions and garlic, cumin (a must), chili powder, 2 jalepenos and dash (or 4) of hot sauce. After draining beef, I added about 6T of Pace Chunky Medium salsa, which gave it some good flavor and 1.5 cups of enchilada sauce. Next time I will use more salsa and tomato sauce vs enchilada sauce from a can (yuck). Cooked it on low for about 4 hours. Really you can eyeball when it's done by looking at the cornbread, which for me had a nice hard crust on top and cooked solid.
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5 users found this review helpful

Robin's Quinoa with Mushrooms and Spinach

Reviewed: Jul. 4, 2011
Really great recipe with a few mods. I added red pepper, yellow squash, fresh tomato, and some left over rotisserie chicken. Substiuted goat w/feta. I doubled the recipe and it gave me lunch for a week! Economical and healthy - thanks Robin. B!
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2 users found this review helpful

Self-Filled Cupcakes I

Reviewed: Nov. 7, 2011
I made these exactly as the recipe indicates except for using white mini chocolate chips. Next time, I think I'll leave the chips out all together. The cupcakes are so moist and flavorful that they don't need anything additional. I whipped the batter on high for total of 3 minutes and whipped the cream cheese mixture too. I think they may have helped with consistency, as I had no problem with them blending or the cream cheese sinking.
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4 users found this review helpful

Cranberry and Cilantro Quinoa Salad

Reviewed: Nov. 20, 2011
Excellent flavor in every bite! I doubled the recipe using chicken bouillon to cook quinoa. Substituted cumin for curry, increased lemon juice and cilantro amounts and drizzled olive oil over it. Also added a handfull of feta to top. Perfect!
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5 users found this review helpful

Grandmother's Famous Cranberry Bread

Reviewed: Nov. 20, 2011
Loved this. I used 1/2 wheat 1/2 white flour, Earth Balance instead of butter, and boiled the raisins (2 cups 1 cup currants) in the OJ. I added some extra juice (I used whole foods OJ w/peach and mango) in order make the batter pour and used extract instead of zest. I cooked this at 375 (by accident) and it was done in about 55 minutes with a nice browned crust. The flavor is really good and it's a very moist bread.
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4 users found this review helpful

Kale Chips

Reviewed: Apr. 3, 2012
Excellent! Made them as written... I had several layers of kale on the cookie sheet and cooked it on 250 for about 40 minutes turning chips twice. I was eating the crispy ones while waiting for the others to come out of the oven. So good, that two people ate over 1/2 bag of kale (chips) as we watched a movie.
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2 users found this review helpful

Eggplant and Pepper Parmesan Sandwiches

Reviewed: Apr. 24, 2012
These were incredible!
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2 users found this review helpful

Ten Minute Enchilada Sauce

Reviewed: Jun. 30, 2012
In the oven I roasted 3 poblano peppers (peel the charred skin off) and added them and the prepared sauce in the blender to puree. Fantastic! To the sauce I added some minced onion and season all, used real garlic vs. powder, and was heavy on the cumin.
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2 users found this review helpful

Tangy Vegan Crockpot Corn Chowder

Reviewed: Oct. 6, 2012
I made this according to directions the first time and found it to be a bit bland. I added cayenne and Old Bay seasoning to suit my tastes and doubled all the spices. I'm making it again and will be adding portobello mushrooms to provide a somewhat meaty texture. Good recipe overall though.
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0 users found this review helpful

Beezie's Black Bean Soup

Reviewed: Oct. 20, 2012
I simplified this a bit using a large can of black beans (28 oz) and a 14 oz can of tomatoes. I first cut all the vegetables using 3 stalks of celery, 3 small carrots, 2 peppers, 1 large onion and 3 serrano, 1 habenero pepper. I dumped them into the crock and then added the canned beans (liquid included) tomatoes and enough veggie broth to bring the water level to about 2 inches below the lip of the crock pot. I added all the spices listed increasing the quantities to taste. I also added some garlic salt and Season All. Cooked everything on high for 4 hours, touched up the spices and topped w/avocado and yogurt. This was extremely flavorful and hearty. I served it with grilled bread and simple onion, tomato, cucumber salad w/lemon olive oil. My carnivorous bf loved it and requested we serve the leftovers over rice tomorrow.
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1 user found this review helpful

Raw Pad Thai

Reviewed: Jul. 16, 2013
Really enjoyed this. Forgot the ginger and added some grated cauliflower tops on tops b/c I had to use them. The sauce is excellent. I served it w/a side of rice for starch but I could have just as easily filled up on the raw veggies.
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1 user found this review helpful

Displaying results 1-20 (of 21) reviews
 
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