Mesa Mom Recipe Reviews (Pg. 1) - Allrecipes.com (11969921)

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Butternut Squash Bisque

Reviewed: Sep. 30, 2013
Easily adaptable to a vegan dish. Since I am the only one in my family who likes squash and soups, I halved this recipe and made it in a 3 1/2 qt. slow cooker on low for 6 hrs. To simplify the squash part, I bought it cubed in the freezer section, thawed it in the fridge overnight, then fried it in a skillet for a few minutes with about a Tbsp. (tablespoon) of vegan spread to give it enhanced flavor. I added about 1/2 c. celery and minced it in the food processor with the onion and carrot. I also added about 1 Tbsp. minced, jarred garlic since I love all the flavors together. I took previous reviewers' suggestions and peeled and cored a Granny Smith apple and ground that along with the above veggie mix. I skipped the cream since I'm trying to cut back on dairy and fat calories and used a vegan broth mix. I can tell this flavor will be great with some kale chips crushed and sprinkled on top. Freezes well.
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Just Like Wendy's® Chili

Reviewed: Jun. 7, 2013
I can't tell you how many chili recipes I've tried in the past. This is hands-down my favorite and will definitely be part of the "regular" meal planning rotation. Perfect for my busy-wife-and-mommy life! Great for the slow cooker - I browned the ground beef for about 8 or so minutes on the stove and dumped everything into the pot w/out sautéing anything else - super easy! Freezes perfectly, tastes even better the next day, feeds a crowd for company and potlucks. The only thing I'd suggest is to rinse your beans. The frothy stuff you see when rinsing is what causes the "musical" part to your postprandial experience so rinsing definitely cuts that down if it's ever been a concern for you. My husband likes his spicy so he will be adding more chili powder and cumin to his helping; if you like spicier chili you will need to do the same as the way it is written here gives you a mild, ever-so-slight kick. Or, when you purchase the chili seasonings packets, pick "medium" or "hot" (I chose the 30% less sodium, mild spice option). Love that it's also way more economical than running to the local food chain when I have a hankerin' for some of that famous chili =)
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30 users found this review helpful
Photo by Mesa Mom

Porkolt (Hungarian Stew) Made With Pork

Reviewed: Jun. 5, 2013
Porkolt = "roasted". Since I love my slow cooker AND I'm trying to eat healthier, I decided to skip the stove method and add my own personal touches. I omitted the bacon and bell pepper altogether (bacon for fat/cal content; bell pepper because my family detests), used fire roasted diced tomatoes and 2 large cloves of fresh minced garlic, dumped all ingredients into my 6qt. Crock Pot, used diced pork stew meat, stirred, and let it ride for 4 hrs on LOW. I uncovered for 30 min. to let the sauce thicken. I tried it without sour cream and then with. It's absolutely delicious both ways but if you're trying to trim as much fat/cals as you can while still having a succulent meal, I'd say skip the sour cream - you really won't miss it. Prepare to have your home filled with a mouthwatering aroma while it stews in its own juices. We served it on quinoa as it's what I had in my pantry (not to mention the boost in nutrition). This is can stand alone, however; you do not need a starch/filler. The only thing it seemed to lack for me was spice which is why I didn't give it a full 5 stars. I used authentic Hungarian Paprika and it gave a savory punch, but I like a little kick so next time I'll add a dash or two of chili powder. So easy! Can be frozen. Serve with crusty bread and a big bowl of fruits/veggies. Tastes even BETTER the next day. Highly recommend - this is comfort food at its best! =)
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6 users found this review helpful

Chai Tea Mix

Reviewed: Mar. 4, 2012
So happy to see this recipe! I'm saving so much by making this at home vs. running down to the famous coffee chain and spending $4! And this recipe tastes so much better than theirs, plus you are saving on cal's and can modify your sugar content if you're watching that too! I had to modify the sugar content in this recipe so I implemented the suggestions and I still think it tastes so yummy. I used sugar-free powdered creamer and substituted 1 1/2 c. generic "Splenda" for the white sugar. As per another suggestion, I made a cup using a chai-flavored tea bag, then stirred it into that to eliminate having to buy instant tea as I already had the tea bags on hand. I also liked another reviewer's suggestion to use Pumpkin Pie Spice instead of purchasing all those other spices listed. It worked perfectly! I added 4 tablespoons of it into the mixture but you many not want yours as savory so add slowly and taste as you go if you go the Pumpkin Spice route.
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4 users found this review helpful

Turkey and Quinoa Meatloaf

Reviewed: Feb. 19, 2012
This was delicious! I loved the ideas of making it in muffin pans; I will also be trying meatballs with this recipes, too. I did take a previous reviewer's suggestion to double the quinoa to make it stretch farther and, as with her experience, it worked out great (I added an add'l egg to help it bind). Although, if you do this, be prepared that if you free-form it in a pan (with sides to catch run-off), it will take about twice the amount of time but it's worth it for leftovers and sandwiches. I could not find ground turkey in my local stores so I substituted ground chicken (the butcher confirmed that it does have a mixture of white and dark meat) and it worked wonderfully! My kids said it reminded them of chicken nuggets. I added no salt but somehow this recipe still tasted too salty for our palates. I will definitely be substituting low-sodium Worcestershire sauce next time. Also, we skipped the hot pepper sauce, doubled the garlic, and added BBQ sauce to the tomato paste mixture for the glaze topping. Thumbs-up! Highly recommend. Thanks, Drew :o)
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1 user found this review helpful

Angela's Awesome Enchiladas

Reviewed: Jan. 5, 2012
As I took my first bite, I was immediately transported to an authentic Mexican restaurant; I actually closed my eyes to savor it all. My kids were thinking the same thing - as I was daydreaming, one of them piped up, "Now all we need is a basket of chips!" I took a few shortcut suggestions from previous reviewers and did one thing on my own to make prep time quicker: I used both thigh and breast meat and let my food processor "shred" the chicken BEFORE cooking. I then added about 1/4 c. or so of chicken broth to my frying pan and cooked the onions until pearly. I then added the taco seasoning mix, onion/garlic/chili powders along with 1/2 tsp. of cumin and let that cook a few minutes to "open" the fragrances of the spices. I then added the chicken along with the lime juice, green chiles and a small can of black beans. I also made it layered a la Lasagna style since I was crunched for time. It worked great! I put 1/2 the chicken soup/sour cream as the bottom layer in the pan (I doubled both since I love the creaminess but make according to directions if you don't like that consistency). Then I added a layer of the flour tortillas, the chicken mixture, enchilada sauce, and cheese. I repeated it and topped with remaining cheese and baked on 375 for 50 minutes. I used all low-and-no fat ingredients for the sour cream, soup, and cheeses and the flavor was still out of this world. Served with shredded lettuce and Mexican rice. Definitely a keeper and in "The" rotation.
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3 users found this review helpful

BBQ Oatmeal Meatloaf

Reviewed: Dec. 27, 2011
DELICIOUS! My mom hates anything with a BBQ flavor and even she had seconds. I lightened it up quite a bit using 96/4 ground beef, turkey sausage, egg substitute, and turkey bacon. The only thing that was missing were the extra calories! I chopped the carrots very fine since my family *thinks* they don't like carrots (yessir, I'm a sneaky cook!) and I used 2 c. of finely ground rolled oats. I think I'll have to add about a cup or so more to the extra amount I froze since the 1st loaf did fall apart; I'm thinking is due to the egg substitute. A must-try for all you meatloaf fans who are looking for a twist to the "usual".
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8 users found this review helpful

Thanksgiving No-Turkey Turkey

Reviewed: Nov. 9, 2011
We aren't vegetarians or vegans but we're looking to expand our palates by eating healthier. This was very delicious and was a healthier bow to the typical Thanksgiving main course. Hints & suggestions - Puff pastry at my local market comes frozen. Plan ahead - place it in the fridge 24 hrs. before you need it (I did not try the "quick thaw" method so I cannot tell you if this dries it out. It was just more convenient for me to put in the fridge 24 hrs. before I needed it). I'd also suggest using only 1, maybe 1 1/2 loaves at the most of the multi-grain bread and at least 1 more 16 oz pkg. of seitan. For our taste, it was simply too much stuffing and not enough seitan. Plan ahead and use your food processor - place the bread in the processor and lay out on a jelly roll pan overnight. Then, place it in a storage bag until you're ready for it. I omitted the margarine and put the carrots, celery, onion, and parsley together in the processor, then dumped it in an XL (read: very large) bowl with the bread and omitted cooking the veggies entirely. Also, for the egg replacer, 5 1/2 tsp. is *almost* 2 Tbsp (1.8 Tbsp. to be exact). I purchased 2 dried vegan gravy mixes at my local natural foods store (I could not find garbanzo bean gravy mix); next time, I'll make sure I'll have 4 envelopes, agreeing with a previous reviewer that gravy is the key. Serve with a big bowl veggies and it's a wonderfully healthy and complete meal.
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14 users found this review helpful

Vegan Agave Cornbread Muffins

Reviewed: Nov. 7, 2011
DELICIOUS. Make a double batch - they'll go quickly! We loved the taste so much we had these instead of dessert. No spreads or jams necessary. My husband loved packing them in his cooler he takes to work. He ate 2 for breakfast with a piece of fruit. For lunch he had 1 as a side, and for supper we had more to eat with chili. It's so easy to make too - my almost-11 yr. old did it all on her own! Cornbread doesn't get any better than this. I challenge anyone out there who has an aversion to cornbread to give this a try. You will be pleasantly surprised and will be saying, "I'll have cornbread, but ONLY if it's that Agave muffin recipe!" ENJOY
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Spicy Vegan Potato Curry

Reviewed: Nov. 7, 2011
Very flavorful, but oh-too-spicy-hot for my delicate palate with 1 1/2 tsp. cayenne pepper; the curry and garam masala also added "pepperyness" to it as well. However, my husband LOVES curry and LOVES spice and he asked to not change a thing! So, we compromised; next time I make it (and there will be a next time) - leave out the cayenne and he will add it to his own portions. Delicious as a meal on its own and perfect for leftovers. Your home will smell SO fragrant after making this! Do not be afraid to use the whole (large) onion (for sure if it's a sweet yellow, like Vidalia), and add more garlic. The flavors intertwine and blend so nicely that it's actually pretty much fool-proof. When the weather is warm, serve with a crisp salad or a bowl of mixed fruit. When it's the cooler months, serve with a basket full of flan or crusty bread and a big bowl of those winter veggies that seem to always go overlooked. So, if you love spice, it's perfect just the way it is. If you're like me an enjoy flavorful over spice, then you might want to conservatively add the cayenne, curry, and garam. HIGHLY RECOMMEND! I would have given it 5 stars if it weren't so spicy for my palate. My husband is mad - he wanted 5 but I'm writing this! ;)
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Vegan Taco Chili

Reviewed: Oct. 21, 2011
Being new to the vegan world, I still have the hankern' for meat on my palate when I eat chili. So, I used baby portobello mushrooms to "beef" up the flavor. I think that's what gave it an odd earthy taste on the first bite. However, that quickly fades as I ate more and more. And I couldn't stop shoveling it in because this chili recipe is so satisfying with following a few of the reviewers' suggestions. As it stands, it was too weak for our spicey-lovin' palates. So, we added cayenne pepper and chili powders AND tabasco sauce to taste (I heated these spices in a pan to allow the flavors to blossom before I added it to the chili). I also added about a 1/2 tbsp. cocoa powder and it did round out and blend the flavors quite nicely, but not where you'd say, "Did someone put cocoa in here?" I added about 2 c. each of homemade black beans and chickpeas to really thicken it up. I gave it only 4 stars though just because of that funky earthy taste right at the beginning. If you're not ready for it, it could cause you to not allow yourself to dig further into the pot. But keep going - it's worth it! So filling and delicious. Tastes great the following day(s) and freezes great. Daiya brand shredded cheddar was a great topper. (I refuse to use any other kind of vegan "cheese".) DELICIOUS - highly recommend.
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5 users found this review helpful
Photo by Mesa Mom

Sure to Fool 'Em Vegan Stuffed Shells

Reviewed: Oct. 15, 2011
Wow! I'm absolutely AMAZED at how DELICIOUS this was. I wish there was a way to give it more than 5 stars! We are new to the Vegan world so we are very selective with what we're eating. EVERYONE in this house - including my picky eater (!) ate this dish. Here's how I changed it for our family -- I doubled the garlic; used crushed tomatoes instead of chopped; omitted the bruschetta (not sure why it was suggested - didn't miss it); left out the spinach (I can't eat cooked spinach or any similar cooked leafy greens) but included it in the side salad; doubled the pesto, and used "Daiya" brand mozzarella-style "cheese" (I refuse to use any other Vegan "cheese" as none compares). We are having a houseful of family over next weekend and have already decided this complete meal (shells, salad, garlic bread, and homemade Vegan cupcakes) will be making a return, with plenty of seconds, I'm sure! A must to try. Oh, and about the red sauce - so perfect that I plan to make it for any pasta dishes that call for red sauce! We lapped it up just with our bread as a snack it was so good! Thanks, NJChick. You hit this one out of the ballpark. WINNER for everyone... not just Vegans =D
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12 users found this review helpful

Addictive Sweet Potato Burritos

Reviewed: Oct. 14, 2011
No wonder this recipe has over 1,000 reviews with over 50,000 saving it. IT'S AMAZING! (Read "BlackEye"'s suggestions on 17 Dec. '10 for GREAT tips). I made this using homemade black beans (soak overnight, rinse, boil with onion, garlic, parsley, & 2 bay leaves. Rinse; discard parsley and bay leaves and food-process the rest with vegetable broth to your consistency). I also slow cooked the sweet potatoes as I think adding water to cook them would leach the rich taste out of them. I also "veganized" it by using "Daiya" cheese (the ONLY vegan cheese I use) and making my own tortilla wraps. It's delicious with shredded lettuce and pineapple salsa over it, although next time I think I'll use regular salsa over it because I'd like to give it more "oomph" spice-wise. Very filling. EXCELLENT recipe.
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3 users found this review helpful

Vegan Mac and No Cheese

Reviewed: Oct. 14, 2011
I wanted so much to like this. I was so excited as I was making it, especially when I was blending the nutritional yeast with the red pepper mixture; what a beautiful orange color! Nothing saved this - I even did the "roux" suggestions. I think I'll try to find a suggestion or recipe using "Daiya" brand vegan "cheese". Sorry for being so harsh! Wish I could have rated it better :'(
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2 users found this review helpful
Photo by Mesa Mom

Vegan Casserole

Reviewed: Oct. 12, 2011
This could be called a Vegans' Shepherds Pie in a sense if that helps with the visualization. This casserole is DELICIOUS! That being said, not sure if I'd tackle it again. It took me 1 hr. to prep, and I don't agree with one of the reviews that states it's easy to follow. I consider myself an intermediate cook but this one made me feel like a beginner! I like to prep ahead of time for longer recipes, and this one you cannot really prep ahead for. I left the skins on the potatoes. They're so good for you and it really made no difference in the end, other than you're getting the nutrients (which is ALWAYS a benefit)! I was confused as to what to do with the ingredients used with boiling the potatoes. I did not include them in the mashing. Next time (if there is one), I will put the garlic, parsley, peppercorns, and bay leaf in a tied cheese cloth and will finely chop (rely on your food processor for this recipe and it will go much faster) the celery, onions, and garlic and will include them in the potato topping for added flavor and reduced wasting. I did not use BBQ sauce but took another reviewer's suggestion and mixed about 2 tbsp. Miso and Tamari each for a substitute. Very flavorful. Also, I too did use "chicken gravy flavored mix" but made my own "gravy" from the suggested whole wheat pastry flour, nutritional yeast, and vegetable stock added to thin it to a gravy consistency; I don't think it was missing anything.
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6 users found this review helpful

My Grandmother's French Dressing

Reviewed: Sep. 21, 2011
A+++! I'm from the eastern MN/western WI area and LOVED a particular brand of French dressing that began with an "H" and was a French man's name (not sure if I can actually share it here), which is very hard-to-find and anything close to it is non-existent here in the Mesa, AZ area. This tastes almost EXACTLY like it! I love that I can tweak it so it's healthier - without all the added preservatives and sugar fillers. As per previous suggestions, I substituted Splenda for sugar (I used 2/3 c. Splenda), used a 6 oz. can of tomato paste instead of the ketchup, and omitted the blue cheese to save on cal's and my glycemic index. YUM! If you love traditional French dressing somewhere in taste between Catalina, California, and Western, THIS IS A MUST-TRY. Bonus: SO EASY TO PREPARE! Thanks for sharing, JIMBOWERS. It's definitely a permanent add-in to my recipe box, and I'm sharing with all my friends and family too =D
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19 users found this review helpful

Stuffed Pepper Soup IV

Reviewed: Jul. 21, 2011
Easy, especially if you have a blender or food processor to help you chop. You can do all the prep work the day before and throw it in the slow cooker. Freezes great - double it and stock up! A hit at potlucks - be ready for lots of compliments & recipes inquiries. It's one of these recipes that tastes even better the next day(s), and the flavor becomes more hearty and rich after freezing. Changes: doubled onion, green pepper, and rice amounts & used brown instead of white rice (my family of picky eaters never even noticed). I also used beef broth instead of chicken and substituted Italian seasoning for the thyme and sage. Also, added garlic - a LOT! But - as with any recipe - season to YOUR liking ;-) It's a regular in my meal planning rotation. DELICIOUS!
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7 users found this review helpful

Pasta Fagioli

Reviewed: Oct. 24, 2010
This was incredible! Just like Olive Garden's and I am so pleased. DEFINITELY will be rotated into my "usual" meal planning dishes. I doubled the chicken broth amount though because I like it really soupy. I also did not use the spinach pasta but instead used, "small macaroni salad" noodles and it worked great! Cannellini beans were also not in-stock at my small-town store so I used Great Northern beans and it was still fabulous. Very easy to prepare: HIGHLY RECOMMEND if you're thinking of a slow-cooker meal! Put all ingredients in and let it ride for 4+ hrs. on HIGH or 6+ hrs. on LOW. Very filling and flavorful. BEAUTIFUL! Thanks, Star :)
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22 users found this review helpful

Pie Crust IV

Reviewed: Oct. 21, 2010
I used this not for a pie but for making a version of my grandma's "Pasties" (meat pocket) recipe. I couldn't find her original recipe but I think she'd be so pleased with how my crusts came out from this recipe. Very easy - this one's a keeper! Thanks for sharing, Jan ;)
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2 users found this review helpful

Wonnie Burgers!

Reviewed: Jul. 21, 2010
I completely agree with the first review left by "QueenPin" - thanks for the helpful hints! VERY flavorful with the modifications. I grilled a bunch of them and froze them to bring to work for lunch & dinner meals. Just throw in a few romaine lettuce leaves or a burger bun, and voila! Instant, FABULOUS meal!
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4 users found this review helpful

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