cmosk06 Recipe Reviews (Pg. 1) - (16960206)

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Slow-Cooker Corned Beef and Cabbage

Reviewed: Mar. 17, 2014
obviously a 2lb chunk of meat probably won't come out so great after 8 hours on high...So, here's my take (its in the crockpot now): I have (2) 3lb point-cut (although they are pretty flat) CB briskets in there. On the bottom I put 1/2 sweet onion and 1/2 red onion (both in 1/8 onion chunks), 6 cloves (whole) garlic, 3 celery stalks, and 2 med-large carrots (cut lenghtwise and in half where it was thickest). These veggies are for FLAVORING while cooking - I am NOT planning on eating these. I then added 4 cups water, placed one 3# meat brisket over the veggies (fat side up), sprinkled spice packet, then added the second 3# brisket (fat side down) and sprinkled the 2nd spice packet (if you only have one cut of meat, just ignore the 2nd I described). I didn't have beer so added 1 more cup of water. Since I have 6lbs beef in there, I am opting for about 7 hours on high setting and plan to "flip" them halfway through. Then Im going to change it to LOW setting for another 2 hours or so, and at this time I will take the meat out, check it for "doneness/texture". I will also strain out/discard the "cooking veggies", and add new ones (for eating) in the strained liquid: potatoes, baby carrots, celery, chopped garlic, also including the meat if needed. After an hour on low, I'll check the potatoes/carrots & add the onions and cabbage so they dont' get too mushy. Will post an update soon.
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Stuffed Peppers

Reviewed: Aug. 23, 2013
This was big hit with my two daughters (4, 11) and my husband who said it was the best stuffed pepper he'd ever eaten! I followed the recipe almost exactly - but I had started following a different recipe first (then learned it was using condensed tomato soup - 2 cans!? so I quit)...I had already chopped about a 1/2 cup of vidalia onion and cooked it while browning the beef...Then, I used a bit more than 1/4 tsp garlic and onion powder - I never measure that stuff...I just sprinkle around the top of whatever Im making then mix it in...Also, I boiled the peppers for about 3-5 min before stuffing them - bake time gets reduced to about 30 min. I also sprinkled the top with parmesan cheese after I poured the sauce/Italian seasoning over all the stuffed peppers, just before baking. I also forgot to baste but I don't think it impacted the taste or moisture level...Lastly, I did not discard the tops! I chopped them up (except the stems, haha) and put it in the freezer for tacos, soups, or otherwise...Enjoy! Made it again tonight - added a chopped up fresh Roma tomato and a handful of spinach (that I allowed to wilt in the bowl after adding browned meat), and my husband and I like food with a kick so I chopped up 1 jalepeno pepper and added it to the mix (after stuffing the peppers for the girls). YUM
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Baked Butternut Squash Casserole

Reviewed: Oct. 7, 2012
squash took awhile to bake; i ended up microwaving it to speed up the process - another similar recipe used 2 (1lb) butternut squashes. Tasted really good - a big hit with my husband, who doesn't really like squash and my kids (10 and 3) were totally into it!
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Fruit Ambrosia

Reviewed: Aug. 14, 2012
this was pretty sweet and the condensed milk gave it more of a thin-pudding-like texture. I was looking for something a bit more fluffy in texture. Aside from the overwhelming sweetness and texture it did taste pretty good.
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Turkey Veggie Meatloaf Cups

Reviewed: Aug. 14, 2012
They were pretty good. They were a little...loose - I might add more couscous or some bread crumbs and maybe an extra egg to try to keep them together but they did taste really good! I too opted for some fresh garlic (2 cloves). The recipe directions say to fill cups 3/4 - I would fill them all the way next time and pack them in pretty good to see if they hold together better. I didn't think they were too "juicy" or "wet" tho - just a tad crumbly.
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Lemon Cranberry Muffins

Reviewed: Aug. 12, 2012
Tasted GREAT - not Dry. Dryness is the result of over mixing and/or over-baking. TIP: Since there is no butter in this recipe, I recommend using the paper/foil baking cups in a muffin pan as mine stuck a little bit (i used butter to grease pan) and about 4 of my tops got pulled off while removing them from pan (even after cooling for 5 minutes in the pan). RECIPE Modifications: I was out of lemon juice so I had to sour the milk with some freshly squeezed lime and (mandarin) orange juice because thats all I had on hand!! I used Craisins instead of fresh cranberry - the OceanSpray website said you don't need to soak them - they are ready to use and the substitute is 3/4 cup of craisins for every 1 cup of fresh cranberries. I skipped the almonds because I didn't have any on hand (seeing a trend? we just moved 1000 miles away so our kitchen is thin right now) - so I just filled the cups with batter and popped them in the oven. BAKING NOTE: Even at 400* this recipe took longer than 18-20 minutes for me (i do not live in CO); toothpicks came out battery at 18 minutes. I rotated the pan at this point to even out the browning of the top edges, then I added about 7 minutes of bake time plus I let then sit in the oven for about 5 minutes after I shut it off. OVERALL, very easy, very tasty - just plan for the extra time to bake! Enjoy!
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Festive Pasta Salad

Reviewed: Jun. 3, 2012
pretty good recipe!! I practically doubled all the fresh veggie amounts (I used 5-6 celery stalks, 2 large carrots shred, black olives (1 small can), 1 yellow bell pepper, 2 romas tomatoes, i crown broccoli (chopped), and 1/2 med. red onion minced). I used more veggies because I made 1lb of rotini pasta (tri-color), skipped the salt - used 1/2 cup light mayo and spicy brown mustard (1/4 cup) mixed with parmesian-asiago vinegarette dressing (8oz), sprinkled with parmesian (maybe 1/4 cup). mixed all together - and viola!! YUMMY-TASTIC!
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