Moosehead Recipe Reviews (Pg. 1) - Allrecipes.com (10318894)

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Chili Beef Casserole

Reviewed: Jan. 10, 2010
I used every ingredient mentioned and added some more. I added some crushed garlic, salt and pepper. I even added more chili powder and red pepper flakes b/c I like my food spicy. I bought a small jar of sour cream to top it off. It's an easy recipe to follow. I used a rod iron steel skillet instead of a casserole dish and changed the servings from 4 to 6. A serving is huge! Next time I'd add some chopped jalapenos, less corn and add more beef. i also added cheese on both layers and I used sharp chedder.
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Very Special Spaghetti Sauce

Reviewed: Feb. 16, 2009
i thought it was ok. i wasnt able to simmer the sauce for 3 hours so after about an hour of simmering, the beef still didn't have much flavor in it. i followed the recipe to the T but had to add garlic salt for taste. i thought this recipe was ok. by adding the 2/3 cup of tomate sauce defeats the purpose of trying to make it "homemade".
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Maple Salmon with Mushroom Couscous

Reviewed: Jul. 6, 2008
This recipe was not tasty at all. the cous cous was bland. i had to add some salt to it. maybe i'm just used to my couscous having lotsa flavor. the salmon was waaaay to sweet. the glaze is basically teryaki sauce. the inside had no flavor either. i would never make this recipe again. the rest of my family hardly touched it either. 2 thumbs down on this one.
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Spinach and Red Pepper Couscous

Reviewed: Jun. 28, 2008
I was pleasantly surprised. I didn't change a thing except for using a yellow onion instead of a red onion. Flavors were mild. Nothing overpowering. All the ingredients meshed well and I used a whole wheat cous cous. I made 4 servings and it was A LOT. I definitely have leftovers. Everyone liked this dish. Happy. =)
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Salmon Spread II

Reviewed: Jun. 25, 2008
I thought this recipe was good but not exceptional. Like a lot of ppl, we all like to add our 2 cents in the recipe which I did b/c I LOVE spicy foods. I made the recipe for 4ppl, added one finely chopped jalapeno pepper for flavor and crunch. Since I'm a little food conscience, I used non fat cream cheese and low fat sour cream. I know the regular stuff is the good stuff but I don't want to work out double time for this. I bought some toasted rye crackers and miltons multi grain crackers to go along with it. It was good. Would I make it again? Probably not.
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Baked Ziti I

Reviewed: Feb. 25, 2008
i wasn't able to take a photo of my ziti but i think ya'll know how a baked ziti looks like anyway. i pretty much followed the original recipe except that i added a layer of meat sauce right on top of the bottom layer of ziti then the layer of provolone. that was a recommendation from other reviewers. i think it works. this recipe is pretty fail proof. i think it would have tasted better if i had used a diff. spaghetti sauce. i bought two glasses of organic trader joes spaghetti sauces. each jar is about 26 oz. and was the perfect amount for 8 servings. the baked ziti pasta is perfect b/c it is tougher than other kinds of pasta. it holds up well even after a couple days. the ziti actually tastes better after a day or two. i think the sauce just fuses into the pasta. i also added about 4 cloves of minced garlic to the meat. it just gave it much more flavor. i'm big spicy food so i ended up pouring tobasco sauce all over the top. next time, i would add some crushed red pepper flakes into the meat sauce and maybe even a cup of white wine when it simmers. it was missing something in the end so i think by adding these two ingredients will help a lot. the secret to this recipe is def. the sour cream. i would add more of it or just add a dollop on top after it's baked. it gives it that sour tangy taste.
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Garlic Prime Rib

Reviewed: Nov. 27, 2007
This was the first time I ever made any kind of meat dish. I've always been intimidated. But I gotta say this was simple and tasty. Better than most prime rib entrees I've had at restaurants. I followed the recipe pretty much to the T except for using a smaller cut (2.25 lbs) and splitting the rub in half. Next time I would just use the same amount and rub it all over. It's just tastier and the crispy garlic was so yummy on top. I'd prefer it all over next time. I even took some reviewers advice for the au jus sauce. 20 min into it, i poured 1 can of low sodium beef broth (get regular - needs salt), 1/4 cup of red wine and added some pepper and salt. let that bake w/ the meat. it wont harm it. the sauce came out nice. In the end, i learned a big lesson. the meat will continue to cook even after you take it out so when you read the temperature on the thermometer, it'll actually go up about 5 degrees. I'd take it out and let it cool down when it reaches 135-140 degrees fairly quickly AND make sure the meat is room temp. Do NOT cook it frozen b/c the meat will not be tender. Even tho my meat came out about medium, it was still juicy and tender. I used prime rib meat w/ the bone. It wasn't cheap but still cheaper than a restaurant. =)
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Apr. 11, 2007
I thought this recipe was ok. I adjusted the sevings to 20 cookies and left out 1/8 of egg. It wasn't too sweet. I had to cook it a little longer than 10-12 min because I made them a little thicker. After reading some reviews, I think I'd add some chocolate chips for extra sweetness.
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