Steven Moshlak Profile - (11175054)

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Steven Moshlak

Steven Moshlak
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Member Since: Jan. 2010
Cooking Level: Not Rated
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Recipe Reviews 9 reviews
BBQ Roasted Rack of Lamb
Followed the recipe almost, with the exception of the apple cider vinegar. thought I had it, but substituted red wine vinegar, instead. OMG. I normally have made lamb, in the oven. This is the best lamb recipe I have used and it came out PERFECT. Wasn't the least bit oily or greasy. The meat was flavorful and the marinade & BBQ took the "weird taste" and odor, I have had with lamb. With the 10 minute wait, to let it rest. I was preparing additional vegetables, in parallel and everything came together in the end.

0 users found this review helpful
Reviewed On: Jun. 1, 2014
Chicken Breast Stuffed with Spinach Blue Cheese and Bacon
Oh this was so good!!! I made just a few adjustments. I chopped-up 12 pieces of bacon, instead of eight, used canned spinach and after slicing open the breast, with a boning knife, I then used a mallet and after filling it with the spinach and bleu cheese bits, used string to tie-up the breast, before browning and through the cooking process. Served with a side of beefsteak tomato slices and EVERYBODY was happy, REAL happy!!!! Note: I would have been satisfied with half of a breast, but I ate the whole thing!!!!

0 users found this review helpful
Reviewed On: Feb. 24, 2013
Slow-Cooker Corned Beef and Cabbage
Simple, yet effective. I used a center-cut piece of corned-beef (4.8 lbs), which also has less fat. Added 2 TBS of dry minced onion, and 2 TBS of garlic powder, used a 12 oz bag of baby carrots, about 1/2 pound of Pee-Wee Dutch potatoes and I used the whole 11.5 oz bottle of Guinness Draft (Yes, it made a difference in the flavor). I also let the meat cook for 10 hours (meat weighed more that the call-out in the recipe), on the low setting. Super tender and sliced-up really nicely, just like butter. What little that was left over, was made into a great hash the following morning.

6 users found this review helpful
Reviewed On: Mar. 20, 2012
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