MOGAN813 Recipe Reviews (Pg. 1) - Allrecipes.com (1548674)

Blue Cheese Dip II

Reviewed: Dec. 11, 2004

This was very good. I had some left over and used it as a spread on a ham sandwich, couldn't have been better.

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2 users found this review helpful

Cinnamon Raisin Bread I

Reviewed: Nov. 23, 2004

I am sure it is excellent exactly as it is, but i increased amount of raisins by 1/2 and used 1/2 dark raisins and 1/2 golden raisins. Just for looks.

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0 users found this review helpful

Quick and Easy Clam Chowder

Reviewed: Nov. 13, 2004

I added cubed potatoes, extra minced clams drained and in the last 20 minutes added fresh small neck clams for presentation. It was excellent and a huge success with dinner guests.

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0 users found this review helpful

Spanakopita (Greek Spinach Pie)

Reviewed: Jul. 20, 2004

This is excellent. I used melted butter instead of oil to brush the phyllo dough. Also it is very helpful to cover the phyllo dough sheets that are waiting with a clean damp tea towel to keep them from drying out.

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1 user found this review helpful

Submarine Flavors

Reviewed: Jul. 20, 2004

So very tasty. I did add more garlic, since we are all garlic lovers.

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0 users found this review helpful

Ganache I

Reviewed: Jun. 28, 2004

Sooooo good for chocolate lovers, like me.

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0 users found this review helpful

Best Marinara Sauce Yet

Reviewed: Jun. 28, 2004

This is really good and quick. I added more garlic, but that is a personal preference. A keeper.

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1 user found this review helpful

Aussie Chicken

Reviewed: May 29, 2004

This was excellent. Though I did heed other reviews regarding the amount of mustard. I added mustard a little at a time and ended up using about 1/4 cup plus a little. I also crumbled the bacon.

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1 user found this review helpful

Shrimp Scampi Bake

Reviewed: May 16, 2004

OUTSTANDING. Easy to do, the only caution is that care must be taken not to overcook the shrimp.

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1 user found this review helpful

Peking Duck

Reviewed: Apr. 13, 2004

this was excellent. I made the following changes I split the duck along the breast bone and layed it flat before the spice rub, refrigerated overnight.I gently pricked the skin to render most of the fat. Steamed for about 2 hours. I made 3 different dipping sauces, the plum in the recipe, orange sauce made with orange marmalade, and a sweet and sour sauce. The duck was juicy with a nice crispy skin. Not a scrap was left.

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47 users found this review helpful

Sauteed Bananas

Reviewed: Apr. 13, 2004

Very good with the following changes. I used brown sugar and cinamon to saute the bananas, saved a little shaved chocolate for garnish on whipped cream. Sprinkled some toasted slivered almonds on top. A definte hit.

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9 users found this review helpful

Asian Asparagus Salad with Pecans

Reviewed: Mar. 31, 2004

Couldn't wait to try this. I added some sesame oil to marinade 1 tsp. Toasted some sesame seeds to sprinkle over marinated asparagus, along with nuts and green onions. Couldn't be better. I always over buy the asparagus when it it first comes into season and then run out of ways of using it. This was absolutely terrific!!!

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4 users found this review helpful

Polish Sourdough Rye Bread

Reviewed: Mar. 21, 2004

Even though I have sourdough starter, I decided to try this version. I was disappointed. I think it would work using 2 cups of sourdough starter instead of the buttermilk mix sitting overnight and the addition of caraway seeds. It is an ok start to making sourdough rye, then adjusting.

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5 users found this review helpful

April's Chicken Fried Rice

Reviewed: Mar. 20, 2004

The rice must be cooked until there is no liquid left, then fluffed with a fork and allowed to dry in fridge over night, before frying. The basic recipe is great, the technique is somewhat lacking though. I use many fried rice recipe's and fried rice needs to have resting time or it can be clumpy, even though it tastes good. It is a great use of left over rice.

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3 users found this review helpful

Chile Verde II

Reviewed: Mar. 17, 2004

very good chili verde. used more peppers, we like things spicy. freezes well. only changes are amount of peppers for personal preference. great with tortillas, refied beans and spanich rice.

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0 users found this review helpful

Grated Potato Dumplings

Reviewed: Mar. 16, 2004

This is a recipe that my Oma made also. I tried it once and they did tend to fall apart, from the look of the dumplings I figured out the grate was too large. So I ajusted to the finest grate the second time and squeezed the grated potato's as dry as I could get them. I remembered my Oma wringing the grated potato's. First time was good, second try was excellent. I so think the grate needs to be super fine. Thank you.

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57 users found this review helpful

Pork Chops with Raspberry Sauce

Reviewed: Mar. 14, 2004

Excellent! I made the following changes. I pounded the pork chops so they were about 1/2 the original thickness. I doubled the recipe for the sauce, next time I will make even more sauce. I garnished with fresh raspberries and a sprig of thyme. Everyone raved!! Not a bite left.

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4 users found this review helpful

Sarge's EZ Pulled Pork BBQ

Reviewed: Mar. 13, 2004

Very nice juicy and tender meat. What I did after shredding pork with a fork. I drained excess broth out of slow cooker. Returned meat to cooker covered with homemade BBQ sauce and cooked on high until thoroughly heated. Served on crusty rolls as BBQ pork sandwiches with cole slaw and beans. Rave reviews from everyone. Next time will have to make more, so there are some leftovers.

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1 user found this review helpful

Pork Tamale Pie

Reviewed: Mar. 12, 2004

Excellent. I used left cooked pork roast, so I could skip the roasting of the cubed pork. It was really quick. Instead of chili powder and cayenne pepper I used 1 packet of Lawrey's Taco seasoning. I also used 4 large fresh diced tomato's instead of canned. Even my two little ones loved it and they do not care for most Mexican style food. Thank you!!

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10 users found this review helpful

Golden Crescent Rolls

Reviewed: Mar. 1, 2004

Very nice recipe. To make the rolls a little lighter and fluffier, I used 3 cups flour and 1 cup cake flour. Much easier to make in a hurry than traditional croissants.

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1 user found this review helpful