MOORZIE Recipe Reviews (Pg. 1) - Allrecipes.com (18132194)

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Grandma's Corn Chowder

Reviewed: Nov. 6, 2014
First, I caramelized 3/4 of a large yellow onion in country crock butter spread (about 4-10 teaspoons) on medium high heat, enough to prevent onion from sticking to bottom of soup pot. I caramelized thoroughly – past the point of tender to the point of a smoky brown color and smell. Then I added in the 4 medium peeled and chopped (I used Idaho Russet) potatoes and 3 peeled and diced small to medium sized organic (I used Trader Joe’s brand) carrots. I added in some more butter spread to prevent sticking when sautéing the potatoes, carrots and onions. I sautéed the caramelized onion, potatoes and carrots for 10-15 minutes on medium heat. Then I added in 2 cups of warm water, 1 chicken bouillon cube, ½ cup of McCormick’s fake bacon bits and 2 (14.5 oz.) cans of cream style corn. I omitted the salt & pepper since I like my chowder sweet. I brought the chowder to a brief boil and then turned to “low” (2-3). I simmered for 40 mins or more, stirring occasionally. When the potatoes were tender – I used an immersion hand blender to briefly blend the now tender chunks of potatoes and carrots. I substituted the half and half by adding 2 tablespoons of the butter spread and 2 cups of 2% milk. I served the chowder with chopped green onion, oyster crackers and a dash of cayenne pepper to give it a little zing. It tasted amazing!
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Broccoli Quiche with Mashed Potato Crust

Reviewed: Apr. 22, 2014
I made this with cauliflower instead of broccoli, and 1 bunch of kale. I didn't pre-set the potato crust in the oven for 30 min because I forgot. So, the potato crust is mushy, which is fine since it mixes with the filling and tastes really good. I sauteed turkey bacon in butter which I added to the filling. I also sauteed chopped red onion in butter which I also added to the mixture. I omitted the cheese. I added in chicken flavor Stove Top stuffing into the mixture and cut up green onion and halved 6 cherry tomatoes.
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Potato and Pepper Frittata

Reviewed: Mar. 10, 2014
I used 8 slices of Turkey bacon since that is what I had on hand and fried it for 7 min in 1 tbsp. of olive oil. I used the long green peppers, I think New Mexico Chiles instead of the peppers used in the video. Cooked the peppers for 5-6 minutes and I didn’t drain excess grease/oil from pan. I seasoned with black pepper and ½ teaspoon of red pepper flakes, but omitted the salt. I returned pan to medium heat, added potatoes and stirred for 3 min. I poured in 11 eggs and stirred for 6 min. Then I sprinkled 3 oz. of cheddar on top. I stirred the mixture repeatedly for 6-10 min. Lastly, I transferred the mixture into a glass pie plate and cooked for 5 min on bottom oven rack. I cut up green onion and halved cherry tomatoes and placed on top of the frittata while it was still hot. I let it cool for 5 min and dug in! Delish!
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Split Pea and Sausage Soup

Reviewed: Jan. 28, 2014
This recipe was super tasty! I made a few modifications like everyone else. I combined this recipe with the recipe that was on the back of the bag of split green peas I used to make this soup. I used 1lb of split green peas, 1 cup diced frozen carrots, 3 small potatoes, ½ cup fresh celery. I also threw in 15oz of bush’s baked beans, and 1.5 cups of 2% milk. I added in 2 little cubes of chicken flavored bullion in the beginning to a boiling 4-5 cups of water. I also added in 1 smoked chicken sausage and a can of ready-made split pea soup to thicken the soup up along with 1 tsp of salt.
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Seafood Pot Pie

Reviewed: Jan. 3, 2014
This recipe is delicious! I altered it a bit. I cut up and added in about 6 cooked baby potatoes with the skin on. I didn't have cream of onion soup on hand so I substituted with one 14.75oz can of cream style corn. I used 3/4 cup of milk. I also added in 15 large cooked shrimp and substituted a bag of mixed seafood for the baby shrimp and crabmeat since that is what I had on hand. I also made the pot pie in a 9" pie crust with another 9" pie crust covering the top.
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Corn Chowder with Sausage

Reviewed: Nov. 20, 2013
Absolutely delicious! First, I sauteed 3 tablespoons butter with 3/4 of yellow onion till the onion was a bit caramelized, but still tender. Then I put in 3-4 teaspoons of chicken bouillon powder with 5 cups of boiling water. I cubed 6 cups of potatoes. I added 4 large carrots - about 2.5 cups diced. I also added 1 celery stalk diced into tiny pieces. I boiled this until the potatoes were tender and then I added in fat-free evaporated milk and 2 cans of cream style corn. I diced 3 Curly's Smokehouse Double Smoked pork sausage and added them into the soup and let it boil some more. I also added in 1 tablespoon of black pepper. Amazing tasting...sweet and a bit of zing from the pepper. Delish! I think the smoked sausage and the black ground pepper really made the chowder. When serving, I add fresh chopped green onion and oyster crackers.
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Bread Pudding II

Reviewed: Oct. 24, 2013
Very impressive! So delicious. This is my first time making bread pudding and I don't remember if I ever actually tasted it before. I was skeptical as to how it would turn out since bread soaked in milk didn't seem all that appealing to me. But, since I had a whole baguette of french bread, I decided to give bread pudding a try. It was either that, or throw the baguette away since I couldn't think of anything else to make. I used 3/4 of the baguette and will use the rest to make more bread pudding since it turned out so well. I followed the original recipe and made the pudding in a 9x13 pan. I'm not sure how many slices of french bread I used since I just tore off chunks until I had enough to fill the pan. I used a bit less sugar - 1.25 cups instead of 1.5 cups. I used the 8 eggs as recommended in the recipe (since I doubled the recipe), 4 cups of milk, 2 teaspoons of vanilla extract and since I didn't have ground cinnamon I added a couple dashes of nutmeg. It took longer than 45 min to cook, but that's ok! It turned out amazing. It was crispy, but not too much so - on the outside and nice and moist on the inside. It was a bit too sweet, I will decrease the sugar to 1 cup next time. I'm not sure what other reviewers were talking about when they complained that it was too soggy... I let it cool before digging in and the inside firmed up from soggyish to moist within 5-10 min of cooling. I omitted the raisins since I didn't have any on hand. So easy to make!
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Sweet Potato, Carrot, Apple, and Red Lentil Soup

Reviewed: Oct. 3, 2013
This soup tastes absolutely amazing! I made a few modifications, some on purpose and some accidentally, but the soup turned out exactly how I had hoped it would. I love my foods on the sweet side, so I omitted the salt. I'm not a huge fan of ginger except with sushi, so I omitted the ginger as well. I increased the serving size to 10 servings. I ended up putting in 1/3 + 1/4 cup of butter to saute the veggies and apples for the first step. I used approximately 2 small yellow onions, 1/4 of a sweet potato, 4 medium-large sized carrots, and 1 granny smith apple. I stirred and cooked this mixture for longer than 10 minutes, probably more like 20 min. Then, step 2 - I stirred in 2.5 cups of red lentils, omitting the ginger and salt, I added in the ground black pepper, cumin, chili powder, paprika, 2 fresh large garlic cloves and 5.5 cups of chicken broth (boiled water and chicken bouillon powder). I boiled the soup for 10 min, then turned the heat down to medium-high for another 20-30 min. Then I added in 2.5 cups of low-fat milk and 1 tablespoon of non-dairy creamer. I used a potato masher instead of a blender to mash the veggies and apple in the soup to make it a smoother consistency, but didn't want to make it a puree so I skipped the step with the blender. The soup turned out to be perfectly seasoned and sweet and just the right consistency, not too pureed and not too chunky. I was a bit skeptical of adding the cumin and chili powder, but am glad I did. What a delicious soup!
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Salmon Chowder

Reviewed: Oct. 1, 2013
This was my first time making salmon chowder and I'm happy to say that it came out great! I used three 5 oz cans of pink boneless and skinless Chicken of the Sea salmon. I put in a little more than 2 cups of diced potatoes, I used 2 regular sized Russet potatoes and doubled the dill to 2-2.5 teaspoons. I used fat-free evaporated milk instead of regular evaporated milk and more than 3/4 cup of chopped onion, more like 1.5 cups. Instead of 1 teaspoon garlic powder, I used 4 fresh whole cloves of garlic that I sauteed with the onion and butter. I sauteed the onion, garlic and celery mixture in the butter for a little longer than suggested in the original recipe till the onions were a bit browned and caramelized since I wanted a little bit of a caramelized/smokey flavor to the soup. I omitted the salt & pepper since I used chicken flavored bullion which I combined with boiling water to make the chicken broth and the broth was salty enough to warrant omitting the salt. Instead of 1 teaspoon per 1 cup of boiling water for the chicken bullion, I added 1.5 teaspoons per 1 cup of boiling water.
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Quiche Lorraine II

Reviewed: Feb. 20, 2010
This quiche is amazing! So fluffy and delicious! I put in 2 cups of shredded Sharp Cheddar cheese instead of 1.5 cups of shredded Swiss cheese and used Lactaid low-fat milk instead of regular low-fat milk. Since we don’t eat bacon, I put in a handful of bacon flavored bits (they taste exactly like real bacon!) into the egg mixture before pouring into the pie shell.
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