Moxie Recipe Reviews (Pg. 1) - (11362482)

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Dark Rye Bread

Reviewed: May 4, 2013
I wanted a European-style dark rye to satisfy my German family members, and this recipe is exactly what I was looking for - nice flavor and internal texture without having the density of a rock. This bread was heavenly; my first thought was "Rubens!". Minor-ish tweaks: 1) I used the full recipe to make one big loaf, and did not use a bread machine. 2) I followed the ingredients exactly, but added a little bit of extra water because my mixer was struggling with the knead. 3) For the second rise, I shaped the dough into a round loaf, made 3 slashes in the top, dusted with flour, and let it rise on parchment paper in a covered bowl for another hour or so. From here, I used the Dutch Oven method and carefully lifted the parchment and dough into a *preheated* dutch oven, put the lid on, and baked at 425 for 30 minutes. Then I took the lid off and baked it another 10-12 minutes to firm up the crust. The end result was a beautiful artisan loaf. It weighed 1-pound, 14 oz, and reached an internal temp of 205 degrees. Perfect!
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Chicken and Kale in Parmesan Cream Sauce

Reviewed: Jun. 16, 2012
I almost bypassed this one simply due to the high calorie and fat content, but I am really glad I tried it. I used what I had on hand and followed the recipe, but used a few lighter ingredients (2% milk, half the butter, etc). I sauteed and browned the chicken, and took a tip from another reviewer and added chopped portobella mushrooms, because I had one that needed to be used up. The original poster omitted the garlic due to an allergy, so I sauteed a couple of chopped cloves of garlic with the mushrooms. I had fresh Italian herbs in the garden, so I added those (finely chopped) toward the end, and served it with some freshly ground pepper . I felt it needed more than just salt as a seasoning. It probably didn't get quite as thick it would using the heavy whipping cream, but my family was happy to sop it it up with bread (next time I'll use a little cornstarch as a thickener). Even lightened up, this one is a keeper.
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12 users found this review helpful

Peach Kuchen

Reviewed: Aug. 7, 2011
Updated on 09/03/11. I LOVE this recipe! I have also made this with other fruit: Granny Smith apples tasted great, but I wasn't happy with the appearance & texture of sliced apples. The crust baked faster than the apple slices. Next time, I will chop them and might zap them in the microwave before adding to the crust. Mangoes - our family favorite so far. I chopped them coarsely, used the almond flavoring, and sprinkled the kuchen with toasted coconut immediate after baking. Very pretty presentation and wonderful flavor. This is definitely a 5-Star recipe, and a new favorite with my German family. Even without the traditional custard in the filling, they really loved this Kuchen. My only "tweak" was to use a 1/2 tsp almond extract because I had no vanilla extract. Next time, might try adding some ground almonds to the dough, and keep the almond flavoring. It went really well with the peaches. The crust would be a great base for just about any other fruit, i.e., apples, pears, even berries. I used 3-4 very large, fresh peaches from the farmer's market. I removed the skins by dropping into boiling water for a couple minutes, and plunging into ice water. The skins slipped right off, and the peaches were easy to slice.
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Texas Caviar with Avocado

Reviewed: Jan. 5, 2010
Excellent recipe. I was a little leery of the Italian dressing, and I only used about half of what the recipe called for, but the flavor of the ingredients together was great. We are Weight Watchers, so I used a fat-free Italian dressing, and will definitely make this again.
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1 user found this review helpful

Amaretto Cheesecake I

Reviewed: Dec. 24, 2009
This recipe was easy enough, and the flavor was good. However the cheesecake cracked horribly; it looked like a topographic map. I've made many cheesecakes and always use the water bath method, but never had one crack like this one. I don't know what could have gone wrong, but this was the first one I've ever made with fat-free cream cheese. It had cracks long before it was even done baking. I served it with a topping to improve the appearance, but I did like the flavor. I will make it again and see if I get better results next time.
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Christmas Stollen

Reviewed: Dec. 23, 2009
This recipe is awesome! My husband is German and this is one of his holiday favorites. Don't give up on this dough! I've made this recipe several times as written and each time I've had to add flour (at least an additional cup -- a LITTLE at a time!) The dough should be a soft dough, but I always have to add flour until it's no longer sticky, but NOT heavy. Soak the raisins in about an ounce of rum for several hours or overnight, as it adds flavor. Also, the rise time required is much longer than stated; probably due to the butter and heaviness of the fruit as another Reviewer speculated. Expect both rises to be at least double the time. This is recipe has become a taste of "home" and a Christmas tradition in our family.
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11 users found this review helpful

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