Ms. Michael O Recipe Reviews (Pg. 1) - Allrecipes.com (16950387)

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Ms. Michael O

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New Mexico Green Chile Stew

Reviewed: Nov. 16, 2013
Excellent recipe! I do agree it's not authentic per se but I don't believe the Author ever stated that it was. You hit the key components. If it were an ingredient that was cheap for field workers and easy to come by, it went in the pot and was served with tortillas, chips or over rice with beans!
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Photo by Ms. Michael O

Mexican Green Chile Stew

Reviewed: Nov. 5, 2013
This is a great basic recipe but it's missing a few ingredients that would make it traditional, "New Mexican Green Chili Stew." I say, "New Mexican," since few Mexicans cook soley with fresh green chili's. [they wait for them to ripen for preservation purposes & use primarily red] But after they migrated to the US, this Green Chili Stew became more of a necessary adaptation due to income restrictions. This stew was actually created when Hispanics with large families & limited incomes worked in the Hatch, NM chili fields. Instead of pork or prime cuts of beef, they used hamburger meat though pork shoulder was definitely preferred. [trust me when I say ground cumin & pork go together like helpless women and railroad tracks] Anyway, the more traditional version presents 2 + lbs Hatch Green Chili's, chopped jalapeños, potatoes, hearty amounts of white onions & celery stalks with leaves, loads of cilantro & cumin, (2 + tbs cumin) parsley, generous amounts of garlic, green/red tomatoes, cayenne and black pepper, red pepper flakes, salt, Mexican Oregeno, bay leaves, Italian seasoning & beef/chicken/vegetable/or pork broth & was always served with warm tortillas. Notice that all ingredients were very easy to come by & cheap for Hispanic workers. If pork was used, they would season flour the meat & brown with garden vegetables then place in pot & simmer until the pork fell apart. This method also made for a thicker stew. Either way, it's a delicious stew & great recipe Michelle!
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Mango-Pineapple Chutney

Reviewed: Sep. 8, 2013
Excellent recipe! The only thing I would add would be some Scotch Bonnet Peppers. Not many, just enough to feel it! Try lightly drizzling this over crispy fried chicken!
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Nuoc Cham (Vietnamese Spicy Dipping Sauce)

Reviewed: Jul. 7, 2013
Absolutely delicious! A versatile, ubber yummy sauce! So good I'd eat it off a dirty flip-flop on a dare.
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Garlic Aioli

Reviewed: Dec. 15, 2012
So very easy & PERFECT just the way it is! However, here are some minor tips: Don't fear the garlic! Add a bit more if you're feeling a little frisky! Allow the Aioli to marinate for at least an hour to tame the lemon flavor. I only used 1 tbs. since my partner isn't fond of any heavy lemon flavor. Try some dill & cilantro in it if serving it with fish of any kind. Fresh chives are also great in it! Add some fresh Basil either in it or on the side if you're one of those wimpy ones that whine about the heavy garlic flavor. In addition to the black pepper, white pepper can give it that extra kick! Then again, like I said folks, this recipe is perfect just the way it's written! Don't waste your precious time making Garlic Aioli from scratch. Sometimes easy & basic is best!
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Microwave Corn on the Cob

Reviewed: Aug. 7, 2012
Super easy recipe but soak your paper towel in whole milk. It will make your corn much sweeter. Even if you're boiling your corn. A cup or two of milk in your water and Y U M M Y!
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Garlic Butter

Reviewed: Feb. 14, 2012
First, use FAR more garlic than what is called for here. I use 3 to 4 large Elephant Garlic cloves. After all, it is called GARLIC BUTTER. ;°) Use only real Salted (high end) Butter & along with (to taste) dried Chives add Onion Powder, Cracked Pepper, (10 twists or more. personally, i use 20 for that incredible steakhouse cracked pepper taste) 1/2 tsp. Italian Seasoning and dried Parsley. Allow butter to cool slightly & place on cling wrap in a bowl. When butter starts to cool & thicken, roll it up in cling wrap and form an elongated, square/round mold. When ready to use, slice generous 1" pats & place on your sizzling steaks! The garlic & chive flavor should be the predominate flavors in this butter! This butter also testes great in Corn In The Cob and Baked Potatoes!
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Old Fashioned Onion Rings

Reviewed: Feb. 14, 2012
Use only Panko Crumbs for super light & crispy rings & try Lipton Dry Onion Soup Mix added to your preferred seasonings. Delicious! Also, definitely use an electric skillet if you don't have a deep fryer & instead of boring thinner rings, try them at 1/2" to 3/4" cuts. Lastly, try making some Utah Fry Sauce instead of ketchup for dipping. 1/2 parts mayo to 1/2 parts ketchup. Tweak slightly to taste.
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Fry Sauce

Reviewed: Feb. 14, 2012
It was the Artic Circle in Midvale, Utah that created this delicious little wonder & during my 10 year stint there, I drank this sauce like it was mothers milk. We even made salad dressing out of it. Here's my advice. Go 50/50 on the mayo to ketchup ratio. Mix & taste, then figure out which you prefer more of & go from there in a larger batch. Usually its more mayonnaise than ketchup. You CAN also add a drop of liquid smoke & have it taste exactly like major restaurant chains but that's NOT what REAL Utah Fry Sauce is about. If it ain't broke folks......Sometimes simplicity is its own perfection.
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Tzatziki Sauce

Reviewed: Dec. 31, 2011
Here's what you need to know for a fantastic Ziki sauce. Use ONLY authentic Greek yougart. Strain will be needed. Or, if you don't like the overwhelming taste of Greek yogurt, and I don't personally, use 98% Sour Cream and 2% Greek Yogurt. DO NOT FEAR THE GARLIC FOLKS! GO AS CRAZY AS YOU LIKE WITH IT!. Personally, I use 3 1/2 to 4 large Elephant Garlic bulbs minced finely for that incredible, spicy garlicky kick! DO NOT put yogurt in blender. Stir / fold yogurt only by hand. Place shredded and SEEDED cucumbers in a sprinkling of sea salt in a strainer for 3 hours then place in thick paper towels & wring cucumbers out hard by hand. Add two LARGE spoon fulls of Sour Cream or Greek yogurt. (depending on which way you want the premise of this Ziki recipe to taste) It adds either a WONDERFUL creamy taste or a FULL authentic Greek taste. Use one tsp. dried dill per one tlb. fresh (if nothing fresh on hand) but use 4 tbls fresh dill if AT ALL possible. Be careful of adding too much salt to taste in this mix. With the salt you've already added to help drain the cucumbers and the salty taste of the lemon juice, it might over power your sauce. Cracked pepper to taste. Let sauce chill for at least 2 hours. The taste will increase exponentially with time. Make a double batch as this sauce goes great with many dishes. Especially chicken and fish. This is a 5* recipe!
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Pineapple Upside-Down Cake VII

Reviewed: Nov. 28, 2011
Tips: Daub your pineapple dry or you'll have a semi soggy cake. Daub your cherries dry or you'll have red stain on your cake. Substitute ALL (or as much as you have on hand) water for pineapple juice. Add small pineapple chunks (daubed dry) and a dash of vanilla to your batter. Use salted butter if at all possible. It adds a nice contrast to the heavy sugar. Add a dash of cinnamon atop your brown sugar. And believe it or not, pear halves make an excellent accompaniment to the pineapple rings in this cake. Lastly, use a cast iron skillet if possible. This makes a great subtle crust.
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23 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: Nov. 4, 2011
Freaking great! Soft and crispy! I added some Italian seasoning, garlic powder and onion powder and this crust was delicious! I topped it with a simple Ragu Alfredo Sauce and finely chopped ten cloves of garlic in to it. (don't fear the garlic. it made the pizza!) I also lightly coated the outer crust with olive oil. Then topped it with canned artichoke hearts, fresh mushrooms, fresh basil, sun dried tomatoes, mozzarella and shaved parmesan. Man was that a great pizza! For as cheap as some of the ingredients were, it tasted exactly like a creamy, garlicky specialty vegetarian pizza you would get at a higher end pizzeria! Thanks Jay!
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Photo by Ms. Michael O

Green Chili Stew

Reviewed: Oct. 20, 2011
This is a great basic recipe but it's missing a few ingredients that would make it traditional, "New Mexican Green Chili Stew." I say, "New Mexican," since few Mexicans cook soley with fresh green chili's. [they wait for them to ripen for preservation purposes & use primarily red] But after they migrated to the US, this Green Chili Stew became more of a necessary adaptation due to income restrictions. This stew was actually created when Hispanics with large families & limited incomes worked in the Hatch, NM chili fields. Instead of pork or prime cuts of beef, they used hamburger meat though pork shoulder was definitely preferred. [trust me when I say ground cumin & pork go together like helpless women and railroad tracks] Anyway, the more traditional version presents 2 + lbs Hatch Green Chili's, chopped jalapeños, potatoes, hearty amounts of white onions & celery stalks with leaves, loads of cilantro & cumin, (2 + tbs cumin) parsley, generous amounts of garlic, green/red tomatoes, cayenne and black pepper, red pepper flakes, salt, Mexican Oregeno, bay leaves, Italian seasoning & beef/chicken/vegetable/or pork broth & was always served with warm tortillas. Notice that all ingredients were very easy to come by & cheap for Hispanic workers. If pork was used, they would season flour the meat & brown with garden vegetables then place in pot & simmer until the pork fell apart. This method also made for a thicker stew. Either way, it's a delicious stew & great recipe Lynn!
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Artichoke & Spinach Dip Restaurant Style

Reviewed: Aug. 23, 2011
I'm a garlic addict so I added 4 large elephant garlic bulbs of garlic chopped finely. I also added some real lump crab meat (WARNING! CRAB MEAT: A TINY BIT GOES A VERY LONG WAY!) and additional cream cheese Also, the bake time on this dip is WAY off. Go higher and longer, until fully bubbling! Other than that, I followed this recipe to a tee. Seriously people, this recipe was to die for! Folks, this is one of those recipes you'll steal and tell your guests, "Yeah, one night I got bored and created it myself." This tasted FAR better than Papaduex (the chain restaurant) recipe! By the way, I only had some Ragu Alfredo Sauce on hand and it still turned out great! I can only imagine how wonderful this recipe would be with a higher end Alfredo sauce!
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Grilled Corn on the Cob

Reviewed: Jun. 19, 2011
Tip: When soaking your corn, add one cup of milk to your water. (one cup milk per gallon water) This will seriously enhance the sweetness of your corn. There's no need for tin foil if you've properly soaked / drenched your corn for at least one hour and can turn your corn every five minutes with husks on. Another tip: If your lazy or just too hungry to wait and don't care to boil or grill your corn on the cob, try this. Husk off, wrap your corn in two (one will work, two is better) whole milk soaked paper towels (fully wrapped) and microwave for four minutes. Its just as delicious AND OH SO SWEET!
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Veronica's Apple Pancakes

Reviewed: Jun. 5, 2011
I doubled the cinnamon and added a splash of pineapple juice to thin the batter a little. My foster kids gobbled this recipe up!
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3 users found this review helpful

 
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