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

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Garlic Mashed Potatoes Secret Recipe

Reviewed: Dec. 17, 2003
I have a similiar recipe, however I boil the garlic with the potatoes and just mash them together, which leaves lots of garlic taste without biting into raw garlic.
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153 users found this review helpful

Kosher Salt Encrusted Prime Rib Roast

Reviewed: Nov. 4, 2003
Absolutely fantastic. The only change I made was that I thought the internal temperature at 145 degrees was too high and meat would be too well done for our taste. I took it out at 120 and it came up almost to 130 during resting and was perfect. Nice medium rare in the center and and medium with with just a little pink towards the ends of the roast. I carved the whole roast perpendicular to the ribs, then sliced that into 1 1/2 inch filets then seperated the ribs and served them along with the filet. I filet and 1 rib per plate. There was not a scrap left and everybody raved. Thank you Holly.
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98 users found this review helpful

Sourdough Starter III

Reviewed: Oct. 12, 2003
I did use the additional sugar and yeast. It was outstanding. I have other starters, and this compares to the best of them. Thanks Kathy!!
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86 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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74 users found this review helpful

Original Steak Tartare

Reviewed: Oct. 12, 2003
If you love steak Tartare and cannot not find it in restaurants any more, this is the answer. Eggs and beef do have to be fresh. I buy the freshed beef and have the butcher grind it.
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59 users 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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55 users found this review helpful

Pinwheel Meatloaf

Reviewed: Nov. 11, 2003
I used fresh baby spinach. Added more onions. My guess the previous reviewers meatloaf fell apart, is that the instructions need to say that you should let the meatloaf rest about 10 minutes before slicing. Also I baked it on a baking sheet. In a loaf pan I think the meat just sits in the fat while cooking. A definate keeper. Thanks Karen.
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34 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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14 users 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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12 users found this review helpful

Sourdough Rye

Reviewed: Nov. 8, 2003
This was excellent bread. My nephew who refuses to eat store bought rye even loved it. The sourness of the bread will depend on your starter, mine is very sour. Thank you Jack.
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10 users found this review helpful

Kikuchan's Potato-Crab Salad

Reviewed: Nov. 24, 2003
It was good, but I think there are better uses for crab. Would not make again.
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8 users found this review helpful

Lobster de Jonghe

Reviewed: Nov. 24, 2003
Excellent. Followed recipe exactly, except I did reduce the amount of butter, I put over the lobster. Everyone raved.
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7 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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6 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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5 users found this review helpful

Best Carolina BBQ Meat Sauce

Reviewed: Oct. 12, 2003
Too bad there are not more stars. Excellent job Andy. I used it for ribs and they were gone in the twinkling of an eye. Thank you Andy for sharing......I will always have a jar in my fridge.
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5 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

The Ultimate Chili

Reviewed: Nov. 10, 2003
I doubled the recipe and cooked it the day before. Refrigerated it and reheated. It was excellent. I used 1/2 ground meat and 1/2 cubed meat. Had to add extra chili powder, but that is personal preference. It is great that you can do it in a slow cooker, and just let it go. Thanks Wendy.
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4 users found this review helpful

Amazing Ribs

Reviewed: Oct. 30, 2003
Don't change a thing, I assume they will work as well in the oven, but I did mine in a slow cooker. They were perfect, I thought I would have leftovers, but they were gone before even I could get seconds. Thank you Scotty.
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4 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

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

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