mighty moose Recipe Reviews (Pg. 1) - Allrecipes.com (10393497)

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French Breakfast Muffins

Reviewed: Jan. 30, 2008
well, it's not like this needs another review, but... i made the recipe as stated and: added generous amounts of ground ginger, cinnamon, nutmeg, and a pinch of cloves to the flour. (i subbed gluten-free flour 1:1) i added vanilla to the egg mixture. added chopped frozen mango and pecans to the flour before adding the egg mixture. they only took 14 minutes to bake. these are a keeper--lots of possibilities to play....
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56 users found this review helpful

Korean BBQ Short Ribs (Gal-Bi)

Reviewed: Mar. 23, 2008
Can't see how you can go wrong with this recipe. I put everything together in the crock pot and cooked it on low all day. I used pork baby back ribs, (I boiled them first), but this would work with chicken, beef, old socks, you name it. So good.
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37 users found this review helpful

Jerre's Black Bean and Pork Tenderloin Slow Cooker Chili

Reviewed: Oct. 18, 2010
I used the recipe as inspiration for the ingredients I had on hand and it is super tasty. (My changes - generous amounts of mexican seasoning blend, and chili powder. A whooole lotta garlic, big fat cloves sliced up. Pinto beans with jalapenos. Fire roasted tomatoes with adobo seasoning. Chopped fresh pasilla pepper as well as the red pepper. Fresh chopped serrano peppers.) Will definitely do this again.
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26 users found this review helpful
Photo by mighty moose

Chocolate Macaroons I

Reviewed: Mar. 23, 2008
I made these for Easter. I put them in 12 sprayed muffin cups, to create a basket shape by pressing out the middle with a teaspoon. Just before they were done, I took them out of the oven, pressed in the middle again, and put them back in for a few minutes. I cooled them in the freezer before I took them out of the pan. Each basket held 2 chocolate foil-wrapped eggs. For decoration I put a few marshmallow 'chickens' on the plate. They look pretty good, and I'm wondering how to use this trick for something other than Easter. The taste was 5 star, and I'll make these as little cookies any time.
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26 users found this review helpful
Photo by mighty moose

Mini Orange Mince Pies

Reviewed: Mar. 23, 2008
These were really lovely as is. I was generous with my orange zest and cinnamon. The next time I make these I want to try using ice cold orange juice instead of water, for extra flavour in the crust. I made them as a tart, with a heart-shaped crust top.
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23 users found this review helpful

California Jalapeno Trout

Reviewed: Oct. 15, 2010
I have served fresh mango salsa with other fish before - char, salmon - but this is the first time stuffing and baking. Turned out well. Saved some of the fresh salsa to serve on the side just in case. Good stuff. About 3 1/2 stars.
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16 users found this review helpful

Frosted Pumpkin Bars

Reviewed: Sep. 13, 2008
One TEASPOON of cinnamon?! Don't think so! Go wild on the spices, this cake can take it! I used a generous amount of cinnamon, (shake, shake, shake until you're happy) and ginger, cloves and nutmeg. These flavours all work with pumpkin, so why not. I also added raisins which were great in it. I'm allergic to eggs so I subbed about 1/4 cup applesauce, maybe a bit more. The cake was dense and moist, not light, but oh my gawd good. I also can't do cow dairy, so I used soft goat cheese - chevre - for the icing, and added a spoonful of orange juice concentrate to it, since I didn't have lemons in the fridge. It all worked brilliantly.I'll make this again. I wasn't thinking about calories...
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12 users found this review helpful

Maple Teriyaki Salmon Barbeque

Reviewed: Jun. 20, 2010
I made this, adding fresh ginger, and as a marinade it was still pretty subtle. Not the fullest flavour for the buck. HOWEVER once the salmon was grilling I boiled the marinade for about 10 minutes or so and served it as a sauce at the table. The sauce was a hit. The boiling brought out and concentrated the flavours, so I would recommend serving it that way. Everyone had seconds.
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11 users found this review helpful

Rhubarb Margarita

Reviewed: Jul. 1, 2010
I don't understand how Jeannine gets 3 cups of liquid from this recipe using 1/2 cup water and the natural juices of only 4 cups of rhubarb? (Her clarifications are posted under the reviews and she's obviously recommending making 2 margs at a time with 1/2 ingredients each time). Sigh. Okay, aside from that, I used freshly squeezed lime juice instead of water to cook my rhubarb, and agave syrup instead of sugar. Delicious. (I shouldn't rate it 'cause I changed it, but it's better than giving it no stars.)
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10 users found this review helpful

Tropical Mango Mousse

Reviewed: Jun. 28, 2007
I can't eat dairy, so I used a package of soft Mori-Nu silken tofu, and blended it with a package of frozen mango and 2 bananas. Added a bit of cinnamon and it was done. Sweet enough and very good.
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9 users found this review helpful

Festive Prune Cake

Reviewed: Jan. 23, 2008
this was delicious and light. too sweet for me though. next time i'll cut the sugar by 1/4 cup and see. i made this with gluten free flours, a straight 1:1 substitution and it's perfect. i boiled the prunes in prune juice, and then topped up what was left to make the 1 cup. nice recipe.
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8 users found this review helpful

Habanero Cookies

Reviewed: Apr. 14, 2010
I did not remove the heat - why use habs then? - and oh my gosh, that's a hot little recipe. Used 10 largish habaneros with seeds removed, and raw sugar, because that's what I had. Compellingly fiery and sweet. But holy tamoley, they've got a kick. Not for the faint of heart or stomach in their unaltered state.
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7 users found this review helpful

Best Beef Dip Ever

Reviewed: Mar. 26, 2010
It was okay. I used all beef broth instead of water to increase the flavour, but it was still just okay. Next time I'll use some of the suggestions to bump up the taste, but I'm not in a hurry to make it again the same way.
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7 users found this review helpful

Dinette Cake

Reviewed: Mar. 22, 2010
I've made this twice now and it's a good recipe. Fast, easy and tasty. I used raw sugar because that's what I had and along with vanilla, it made the cake taste and look delicious. A nice golden colour. I also used butter instead of shortening. Served it with warm, 'from scratch' lemon pie filling spooned over top and fresh strawberries and blueberries. It was a hit. Edit: Have made it 3 times now. Love it with the raw sugar and butter. This time I made the Seven Minute Pudding from this site, and served the pudding with sliced bananas and this cake, topped with chocolate sauce, parfait-style. Good stuff!! I love this recipe. So easy and versatile. This is a coarse-crumbed cake, like others have mentioned who didn't like it. So if you're looking for a finely textured cake, this wouldn't be it. I think of it as sort of the peasant version of cake. But mine have all been moist.
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4 users found this review helpful

Pumpkin Tart With Pecan Crust

Reviewed: Nov. 30, 2009
Easy, light tasting, not too sweet, healthy, fast. I've made this twice now and have decided that it's my 'go to' pumpkin pie recipe from now on. No reason to make any other.
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4 users found this review helpful

Orange Loaf

Reviewed: Aug. 10, 2011
Boring flavour. Needs more zip and zing. Thank goodness I added chocolate chips. Will keep looking for an orange loaf recipe.
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3 users found this review helpful

Quinoa and Black Beans

Reviewed: Sep. 12, 2010
The quinoa went mushy with this amount of liquid. Without the addition of other ingredients, this would have been pretty flavourless. Won't make again.
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3 users found this review helpful

Teriyaki Sauce

Reviewed: Jun. 28, 2010
I couldn't find my sake so I used all mirin like someone suggested. It tasted great like that. But I also listened to other reviews and added fresh ginger, crushed garlic and dried chili peppers. Very tasty, will make again. Look forward to finding my sake! Edit: I marinated my cooked meatballs in this and they were a disaster. We ate some because we were hungry, but threw the rest out. Tasted awful. Next time I'll use the sake and not leave the meatballs in the sauce.
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3 users found this review helpful

Seven-Minute Pudding

Reviewed: Mar. 25, 2010
I was a little loosey-goosey with measuring the corn starch, plus I was using rice milk which is thin like skim milk, so it didn't set up thick like pudding. Oh well. However, it was delicious. I added nutmeg and a wee bit of cinnamon while cooking. I used a suggestion and whirred all the ingredients in a blender and then heated it on the stovetop. I served it like a parfait, in a wine glass, with banana slices in the middle. On top I put some Dinette cake from this site, added more pudding and topped it with chocolate sauce. OMG! Good! The pudding had just cooled to room temperature, and I warmed the cake a little just before putting it in. I'll make the parfaits again, next time with berries.....mmmmm
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3 users found this review helpful

Stuffed Hot Peppers

Reviewed: Mar. 3, 2010
I thought the dish is tasty but loaded with the meat and cheese it's quite rich and heavy. I used a homemade mexican chorizo and even with the oil drained I thought it was a bit oily tasting. I served it with a mixed grain rice, corn and black bean side and homemade salsa, which helped cut the cheesy meatiness of it all. Don't think I'll make it again.
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3 users found this review helpful

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