Steven Moshlak Recipe Reviews (Pg. 1) - Allrecipes.com (11175054)

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Steven Moshlak

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Hawaiian Punch Slush for Adults

Reviewed: Apr. 9, 2010
I am not one who normally reaches for an "Adult Refreshment," when my back hurts, but this sounded really good, especially with the skip from winter into summer, in the DC-Metro area. I tried to short-cut the process with my Cuisinart ice cream maker and it DID NOT WORK. My back was killing me and needed a "Plan B" and used the blender, w/ ice instead. Mixed it with the 7-UP after it came out of the blender. My wife and I REALLY enjoyed this. She said it reminds her of something called a "Swampwater" her crew used to make, when she was in the service. The only difference is to substitute the frozen lemon-aid, with frozen lime-aid. Medical note: After two of these (2 x 12 oz.), the muscle spasms ceased and the lower back pain has subsided greatly. I also have one happy wife. It went well w/ my chicken dinner, I prepared.
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13 users found this review helpful

Sour Cream and Chive Mashed Potatoes

Reviewed: Apr. 11, 2011
Great basic recipe. I keep the skins in (for the vitamins) and add an 8 oz brick of cream cheese into the mix, when I whip the potatoes.
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7 users found this review helpful

Slow-Cooker Corned Beef and Cabbage

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

Bacon Wrapped Hamburgers

Reviewed: May 30, 2011
Tasty and delicious. I'd use big onion rolls or kaiser rolls, instead of hamburger buns
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4 users found this review helpful

Bacon Wrapped Pork Medallions

Reviewed: Jun. 10, 2010
My prep time was 20 minutes, but well worth it. The only changes to the recipe was flipping the medallions, in the oven pan, about half-way through the oven process or eight minutes left in the process, in line-item 4 of the directions, and used pre-cooked thick sliced smokey bacon (12 per roast). Also, I would recommend changing the serving quantity to 6, just to serve three people, with three medallions each, and some left-over or lunch, the next day. I would also recommend, as side dishes: baked sliced apples, a side dish of mixed veggies or warm pasta salad, with veggies. Outside of a great meal, clean-up was a snap!
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4 users found this review helpful

Pork Loin Stuffed with Spinach

Reviewed: Jul. 26, 2011
this was the best pork loin roast I ever had. Made it in a Pyrex roasting pan w/ lid and it was delicious. After the spinach and onions were sauteed, I mixed in some Feta cheese, into the filling mix and stuffed the mix onto the pork-loin. YUM!!!
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3 users found this review helpful

Slow Cooker Beef Stew IV

Reviewed: Feb. 5, 2011
The basic recipe was the formula for a better beef stew. I made the following modifications- - Added four tablespoons of worcestershire sauce - Added celery stalks, cut down into 3" stalks - Added about a 1.5 cups of early peas, ON TOP of the stew to keep the peas from getting crushed, in the last fifteen minutes of cooking. - Used two tablespoons of garlic salt, and two tablespoons of lemon pepper with the flour for coating the beef. - Used Dutch mini potatoes- Cut the oversized ones in half place and place at the bottom of the crockpot. - Used Vidalia (sweet onions), cut in quarters, peeled and then then hand separated for sauteeing purposes - Used 1/2 cup of Burgundy wine and a tablespoom of minced garlic to marinate the meat, overnight. - Cut back on the stewing beef used to only 2 pounds - Used a packet of Swansons beef base sauce - Went a little extra heavy on the veggies
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3 users found this review helpful

Bacon Wrapped Pork Medallions

Reviewed: Jun. 10, 2010
My prep time was 20 minutes, but well worth it. The only changes to the recipe was flipping the medallions, in the oven pan, about half-way through the oven process or eight minutes left in the process, in line-item 4 of the directions, and used pre-cooked thick sliced smokey bacon (12 per roast). Also, I would recommend changing the serving quantity to 6, just to serve three people, with three medallions each, and some left-over or lunch, the next day. I would also recommend, as side dishes: baked sliced apples, a side dish of mixed veggies or warm pasta salad, with veggies. Outside of a great meal, clean-up was a snap!
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3 users found this review helpful

Pork Loin Stuffed with Spinach

Reviewed: Jul. 26, 2011
this was the best pork loin roast I ever had. Made it in a Pyrex roasting pan w/ lid and it was delicious. After the spinach and onions were sauteed, I mixed in some Feta cheese, into the filling mix and stuffed the mix onto the pork-loin. YUM!!!
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2 users found this review helpful

Bacon Wrapped Hamburgers

Reviewed: May 30, 2011
Tasty and delicious. I'd use big onion rolls or kaiser rolls, instead of hamburger buns
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2 users found this review helpful

"Stick to your ribs" Cream Cheese, Sour Cream and Chive Mashed Potatoes

Reviewed: Apr. 11, 2011
Great basic recipe. I keep the skins in (for the vitamins) and add an 8 oz brick of cream cheese into the mix, when I whip the potatoes.
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2 users found this review helpful

Slow Cooker Corned Beef and Cabbage

Reviewed: Mar. 20, 2012
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.
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1 user found this review helpful

BBQ Roasted Rack of Lamb

Reviewed: Jun. 1, 2014
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.
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0 users found this review helpful

Chicken Breast Stuffed with Spinach Blue Cheese and Bacon

Reviewed: Feb. 24, 2013
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!!!!
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0 users found this review helpful

 
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