MesaMa Recipe Reviews (Pg. 1) - Allrecipes.com (13097142)

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Fish Tacos

Reviewed: Apr. 22, 2011
I have been making my fish tacos similar to this for years! I do it a little different though. First I make like a coleslaw with red & green cabbage, minced jalapeno, minced cilantro & shredded carrot, then I mix the salsa and sour cream in with a dash of lime juice. I bake my fish and I sprinkle it with chili powder, cumin, garlic powder, a pinch of cayenne & salt, all to taste. Serve it with a little reduced-fat Mexican cheese blend and wrapped in a warmed corn tortilla.
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Spicy Coconut and Lime Grilled Shrimp

Reviewed: Jul. 19, 2010
Let me tell you... I never, I mean NEVER ever want to eat any other kind of shrimp other than these again! OMG! They are utterly delicious! I did change it slightly... I was having a party consisting of 50+ people coming so I had to up the quantities. Upon reading other reviews, I made the following changes... I used 6 pounds of shrimp, 9 jalapenos, 5 large lime (just the juice, I guess in my rush, I didn't remember to zest them), 7 heaping tablespoons minced garlic, 2 cups fresh cilantro, 2 cups sweetened shredded coconut, 1 cup oil & 1 cup soy sauce. I also added one can of coconut milk to the mix. Zipped everything through my food processor and marinated the shrimp for 3-4 hours. My marinade was not thick but it was chunky and when I skewered them, I made sure I didn't shake anything off of them, so what stuck to the shrimp stayed on the shrimp. Hubby grilled them up and these were cleared out in no time at all! Even my husbands family who usually doesn't comment on the food was asking what was in them! That tells me something... Yum! I can't wait to eat these again!
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Cajun Spiced Pork Chops

Reviewed: Sep. 4, 2009
Yummy!!! WOW! Now these things have some heat! A bit too spicy for the kids but my husband and I loved them... lol, however I just may have heartburn for the first time in a while after eating these! But I must mention, I used 12 pork chops so I did the spice rub x4 so that could be why. Thanks for the recipe, I will make these again but may cut down on the cayenne.
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22 users found this review helpful
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Caribbean Chicken with Pineapple-Cilantro Rice

Reviewed: Aug. 22, 2011
I cooked the rice in my rice cooker, substituting some of the water for the pineapple juice in the can to give the rice a sweeter flavor, so it required little to no salt. Also used chicken tenders because they cook up faster. 20 minutes and the whole meal was ready and delicious! Yum! :) Be aware... the chickens flavor is quite strong. My family liked it but I could see how it could be pretty strong for others.
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18 users found this review helpful
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Herbed Deviled Eggs

Reviewed: Jul. 19, 2010
First of all, I don't know if I can give this recipe a fair rating because I allowed my 13 year old son to make them and he accidentally used tablespoons of mustard and not teaspoons. So I had to doctor it up a little... thank goodness I made extra boiled eggs! I added mayo because he forgot that... after so much mustard it was quite watery, not to mention mustardy. So I took some of our more questionable looking egg whites (falling apart or looking like they might) and put the yolk mixture in my food processor, added about 4 egg whites and blended it till smooth. Turned out pretty good, the herbs were a nice touch and they were gone quite fast. Will try these again and supervise a little better next time. :)
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No-Noodle Zucchini Lasagna

Reviewed: May 25, 2011
This deserves 5 stars. I'm sure it would be just as wonderful made according to directions. However, I do have to admit I did change mine a bit... Took the advice of another reviewer & baked the zucchini at 350 for 12 minutes with just 1 tsp of salt sprinkled on it. Don't forget the cooking spray or they stick! Instead of making my own sauce, I just used spaghetti sauce. I also used chicken Italian sausage instead of ground beef. Added the spinach, pepper & herbs (basil & oregano) to the ricotta cheese mixture instead of separately. Added a layer of chopped broccoli & cauliflower and some shredded carrot to the whole mix. (I wanted lots of veggies!) Only used one cup total of Mozzarella cheese, half in the middle with all the veggies & cheese and the other half on top. Also only used about 1/2 of a cup of Parmesan for the top. Was not overly watery for me. A big helping point for that I think is drying out the zucchini a bit in the oven and making sure you do allow it to rest for that 15 minutes after baking. The veggies will soak back up some of those juices. Delicious! My oldest son & husband ate 3 pieces each!
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Sweet Potato Enchiladas

Reviewed: Apr. 14, 2011
I did make a few itty bitty changes.... to start with I only used 4 sweet potatoes (I only had that many), I doubled the seasonings and used 6 green onions (green & white parts). I did NOT fry my tortillas! In my opinion corn tortillas need to be lightly toasted to bring out their full flavor potential, however doing so makes them crispy and next to impossible to roll... Solution? Dip them in the enchilada sauce= instant rollability. :) So just use a nonstick skillet over medium-high heat and let them get slightly golden (takes like 5 seconds). Dip and ready for rolling. I used hot enchilada sauce which was delicious!!! These are on our menu often from now on. I should have mentioned above... these made more than 12 enchiladas, I got 24 out of the amount of filling with 4 sweet potatos.
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Chef John's Stuffed Peppers

Reviewed: Aug. 2, 2012
Probably the best peppers I have EVER eaten! They were fantastic! I did change it up just a bit because of what I had on hand. I had a 2 pound package of 93% fat free ground beef, so I skipped the sausage. To mock a spicy sausage flavor, I added some fennel seed, pepper flakes and ground sage to the meat. I used brown rice instead of white rice. For the diced tomatoes I used rotel style tomatoes and drained them. I didn't have any parmesan cheese so what was I going to do? Light bulb moment... those pizza parmesan packets they give you when you order pizza! I have a ton of them so I added about 12 packets of that to the meat. I didn't add the cheese on top until the last 20 minutes and I ended up using mozzarella on top. Served it with some whole grain spaghetti that was tossed with onion, garlic and pepper. TOTALLY delish! I am SO full and I am fighting the urge to go munch on more... the sauce was great too!
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Sarah's Easy Shredded Chicken Taco Filling

Reviewed: Jul. 30, 2012
This was very good! I had to make MASS (9 lbs of chicken!) amounts for our taco bar party and I had to figure out how to keep it warm. So, I boiled the chicken meat and shredded it like directed but instead of simmering in the pot. I combined the seasonings, onion and tomato sauce in the bottom of a slow cooker along with some garlic and a few splashes of chicken broth. I then added the shredded chicken and mixed it well. I While I prepared everything else, I set my slow cooker on 3 hours on low and let it stay on warm to keep it heated. Turned out WONDERFUL! I had leftovers in which I made a vegetable & chicken soup out of. This is versatile and can be used in lots of different things, not only some tasty tacos... Thanks Baker Bee! :)
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Teriyaki Turkey Meatballs

Reviewed: Apr. 16, 2010
This was the closest thing I could find to Teriyaki Burgers using turkey instead of ground beef. So I used this recipe and OMG! I am so glad I did! I followed everything exactly, used maruchan (hot chili sauce, it gave it a nice underlying heat without the factor of burn) and served on a whole wheat bun with a little light mayo & lettuce. Ate this with freshly sliced pineapple. Delish to the max! Thanks for the recipe! Can't wait to try them as an appetizer!
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Caley's Classic Zucchini Bread

Reviewed: Aug. 17, 2011
I followed the directions except I used 3/4 cup applesauce and 1/4 cup vegetable oil... if I can avoid using tons of oil, I do, so I did. :) I also reduced the amount of sugar to 1 1/2 cups. Had absolutely no trouble removing it from the pan, used PAM and lightly floured my pans. Very moist and Truly delicious!!! Thanks for the recipe!
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Spicy Eggplant

Reviewed: Jul. 7, 2011
Ok, so this recipe actually was supposed to be for Spicy Eggplant however, when I cut into my eggplant it was bad (brown all the way through). So, needless to say I had to make a change. So I replaced the eggplant with firm tofu, and cooked the rest according to directions. I added about 1 teaspoon of grated ginger, and about 8 oz. of edamame to the mix too. I also replaced the chili sauce with chile paste and a squirt of sriracha... turned out delish! :)
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Mom's Portuguese Beef Stew

Reviewed: Apr. 4, 2011
I used half cup beef broth and half cup of a pink wine (red & white mix, because I didn't have white) and fresh green beans instead of canned. The sweet potato/yams added an underlying sweetness that I didn't expect but was pleasantly surprised. Delicious!!!
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Creamy Yukon Mashed Potatoes

Reviewed: Feb. 26, 2011
This is one of our favorite potato recipes!!! I have used both chives and green onion and both work well. Super flavorful! Yay for some seriously tasty tatoes!!!
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Emily's Famous Chili

Reviewed: Jan. 24, 2011
Only thing I did different is used green bell pepper instead of red and chipotle chili powder instead of the chiles themselves (because for 1- I didn't have any & 2- A lot of reviewers said it was REALLY hot with the peppers themselves, using the powder made it so I could make it as hot or not as I wanted!) YUMMO! Totally hit the spot for my chili craving! :)
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Mom's Italian Beef Barley Soup

Reviewed: May 26, 2010
Was actually completely surprised how wonderful this was! I did add a few veggies just out of personal preference (celery, carrots & garlic along with a little thyme). It was very good, my mother loved it and she is quite picky about things with barley. I used beef stew meat because that is what I had on hand and it was delicious and because it was cooked in the slow cooker it was fall apart tender. Thanks for the recipe, I will definately make this again!
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Slow Cooker Mongolian Beef

Reviewed: Mar. 10, 2011
I skipped the frying step all together. Cut the sugar in half. Added a few dried chiles. Added the onions in the last 1 1/2 hours of cooking. Thickened it in the last 15 minutes with some of the juice scooped out and 2 tablespoons of cornstarch mixed in. My hubby said it was better than restaurants, I don't know if I agree but it was pretty darned good! :)
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10 users found this review helpful
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Creamy Black and White Pizza

Reviewed: Nov. 10, 2010
I didn't use pre-packaged chicken strips, I just sliced up chicken tenders and saute'd them with the garlic. This was spicy but delicious! Will totally be a regular for our pizza nights rotation! :D
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10 users found this review helpful
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Eggplant with Mushroom Stuffing

Reviewed: Aug. 18, 2010
OMG! Fabulous! Even my 6 year old went GaGa over them... He came to me and pointed straight at it and said "This stuff is the total and complete and utterly the bomb Mom!" lol! I used whole wheat bread for the bread crumbs. I also used a mixture of Fresh Parsley, Fresh Basil & Fresh Oregano from my garden instead of just parsley. Topped it with a little bit of Parmesan instead of Swiss. Yum!
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10 users found this review helpful
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Spicy Roasted Edamame

Reviewed: Aug. 6, 2010
Followed the recipe to a T! Thought they were delicious! I do agree that cayenne would be a nice addition and even garlic powder but over all this recipe was great! Thanks!
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