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Vegan Cupcakes

Reviewed: May 7, 2011
These are awesome. The first time around, I didn't melt the coconut oil all the way, and they came out kinda rubbery. The second time, I used canola oil, and then saved some coconut oil for the frosting. I also use unsweetened Silk soy milk, instead of almond milk, then shake in a little bit of soy protein for good measure. They turned out amazing! I had one friend tell me she was really weirded out by the idea of something vegan, then proceeded to eat three cupcakes. After baking, the cupcake wrappers get really oily, but the cupcakes themselves are nice and fluffy and oh-so-good.
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8 users found this review helpful

Fettuccini Alfredo I

Reviewed: May 18, 2009
This is a pretty good recipe to use as a base, and add to it. This is what I did: In a saucepan, I sauteed some freshly minced garlic, fresh basil, a dash of salt, and some crushed pepper in olive oil. After a few minutes, I poured it into a cup and set it aside. I then made the roux with 4 tbsp butter and 2 tbsp water. I added the cup's contents, the milk, cheese, and then made a bit more of flour and water (probably 1/4 c. flour made into a somewhat viscous liquid, to thicken it up even more, but this can be remedied with more milk if it's way too thick). I let it bubble a bit, then simmered for about 15-20 minutes. While it was simmering, I added more fresh basil, pepper, garlic, salt and even more cheese, because you can never have enough of all of these flavors. This is pretty versatile, because you can make it as strong or mild as you want without really screwing it up. The sauce was flavorful, thick, and went well with whole wheat pasta noodles.
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3 users found this review helpful

Mom's Chocolate Chip Cookies

Reviewed: Aug. 15, 2008
I haven't reviewed this yet, but I've been using this recipe for a couple of years now. This is the greatest, and so versatile. I've even used the base for peanut butter cookies, and a variety of other flavors. This is excellent.
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2 users found this review helpful

Cream of Pumpkin Soup

Reviewed: Apr. 20, 2008
Wow, is this good!! I love good, hearty soups and this hit the spot. I did things a little different. I combined about 3/4 of a stick of butter with cinnamon, nutmeg, honey and brown sugar. I buttered both sides of the bread and cooked it on one side for about 10 minutes, flipped them, turned off the oven and let them sit in there while I made the soup. (I only did a thin layer of this butter mixture on the bread; I have a lot leftover for toast!) I sauteed the onions with just a fistful of brown sugar (maybe a loose 1/4 cup or less) with the one cup of broth (I used vegetable). It gave the onions a very light but flavorful sweetness. After blending it, I returned it to the deep pan I used, and added about 15-17 ounces of canned pumpkin, 2 more cups of broth, generous shakings of cinnamon, nutmeg and ginger, pinch of salt, few shakes of pepper, another ~1/4 cup of brown sugar, some drizzles of maple syrup and let that cook accordingly. Then I swirled in maybe 1/3 cup of cream, because it was already really thick. It turned out great! The croutons are
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5 users found this review helpful

Lemon Square Bars

Reviewed: Apr. 12, 2008
:O That was my face after eating one of these! Wow! I really don't like lemon squares, but I loved these! The only things I changed was to add some lemon peel to the crust and add a touch more flour to the lemon mix. These were a fantastic hit at game-night, and I think all of my friends experienced severe sugar-and-lemon overdoses.
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1 user found this review helpful

Easiest Peanut Butter Fudge

Reviewed: Dec. 3, 2007
After a coworker brought some peanut butter fudge her mother-in-law made, I was determined to find my own recipe. This tastes SO good -- it's just like the fudge I had! I sifted two cups of the powdered sugar into a large bowl, where I used my mixer to blend it with the peanut butter and vanilla. While I was doing this, I had the other stuff on a slow boil on the stove. I greased up a pan, poured it all in, and had no powdered sugar lumps. It's setting in the fridge right now, but I had to lick the spatula -- it tastes great!
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4 users found this review helpful

Slow Cooker Mashed Potatoes

Reviewed: Dec. 2, 2007
Oh, these are fabulous. I love, love, love mashed potatoes and this is the best recipe -- it's everything I've wanted in a potato. So creamy! So delicious! The holy grail of mashed potatoes! (I used dairy-free cream cheese and sour cream, which is not only healthier, it tastes practically the same. I also added rosemary.)
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1 user found this review helpful

Blue Ribbon Overnight Rolls

Reviewed: Nov. 23, 2007
These are great. I made them the morning of Thanksgiving for a small group and hardly any are left (they'll make for good leftover sandwiches, they were that big!) I had problems proofing the yeast in the milk, though. I had to throw out my yeast the first two times, as the recipe didn't really say how warm for the milk to be. I also lost my thermometer to gauge its temperature, so that was a waste of some yeast and sugar. What I ended up doing was taking hot water from the faucet (about half a cup) and combined it with about half a tablespoon of yeast, and a third of the sugar in the recipe. I had a warmed oven turned off, and let it sit in there for about 35 minutes. Once it proofed and got bubbly, I added in all the remaining ingredients. More flour is a definite need if you want to roll it out between wax sheets, so it won't stick. I let it rise for about 5 hours, then rolled them out, cut them up and let them rise another hour on the sheets. I melted about a quarter cup of butter to brush on the rolls, and cooked them for around 11 minutes. They came out really fluffy and soft and delicious!
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4 users found this review helpful

Creme Brulee French Toast

Reviewed: Aug. 24, 2007
Excellent! I cut this recipe in half, using 3 eggs, and about 2/3 stick of butter. I didn't have any orange, but it still came out great. I didn't do the overnight thing either -- but it was just soo good! This is going to the favorite recipe box.
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2 users found this review helpful

Easy Toffee

Reviewed: Sep. 6, 2006
This is seriously the easiest and sweetest and yummiest thing I've ever made! Less than 15 minutes, I had myself a tray of drool-worthy toffee. I grinded up some salty nuts for one side, and leftover pecans and walnuts for another. It smelled so good, I popped it in the freezer and the instant it was almost ready, I dove in. Soooooo good! This will definitely make another appearance in my kitchen soon.
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1 user found this review helpful

Soft, Moist and Gooey Cinnamon Buns

Reviewed: Sep. 1, 2006
Absolutely amazing! I didn't brush the sugar/butter mixture on top, but melted butter, and spread brown sugar and cinnamon on the bottom of the pan. I also added a bit more cinnamon, and some vanilla to the inner-roll mixture. This is so good!!
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5 users found this review helpful

Snickerdoodles III

Reviewed: Aug. 27, 2006
Fantastic! I love this recipe, and so does every person who tries this. One declared it tasted almost exactly like his Austrian grandmother's, except it needed a dash of nutmeg. I will do that next time. I originally added a splash of almond extract to it, and a few sprinkles of cinnamon in the batter. They stay soft for a few days, even on the counter on a plate. Fabulous!!
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4 users found this review helpful

Fried Chicken with Creamy Gravy

Reviewed: Aug. 21, 2006
I don't eat chicken but I made this for my boyfriend and our friend. They loved it! It smelled so good, and I might use this with Morningstar "chicken" strips. It's really easy and this time around, I think I will dip as instructed, fry and then coat in another layer. Boyfriend really likes a thick, crunchy crust and I figure it'll be even better!
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1 user found this review helpful

Pecan Sticky Buns

Reviewed: Aug. 12, 2006
I'd vote this a 3.5 stars if possible.. it was okay, but it really tasted like it was lacking something. The dough tasted too yeasty and though it smelled just like a yummy sticky bun, it didn't have the same taste. It was too dry, even though I put a little extra filling inside (little more butter). I think I may try this recipe again but with less yeast, and more of the butter-sugar filling.
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37 users found this review helpful

Whipped Shortbread Cookies

Reviewed: Aug. 8, 2006
I made this for some friends over tonight and they are awesome! I whipped the butter for a few minutes, added the sugar and about half a teaspoon of vanilla. I waited until the last few minutes to add the flour, and the dough was very, very buttery. I probably did a little more than what the recipe called for. Pressed with a floured glass as suggested, and they turned out GREAT! Really do melt in your mouth. I made an almond icing (1/2c butter, 1 1/4c powdered sugar, 1 tsp almond) and covered half the cookies with them. A HIT!
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5 users found this review helpful

Kentucky Biscuits

Reviewed: Jul. 27, 2006
Absolutely fantastic! I didn't change a thing. I just made a dozen of these, and as I write, there are only two or three left on the still-warm cookie sheet. These taste, look and have the desired consistency of what was expected. I will add this to the favorite list.
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2 users found this review helpful

Amish White Bread

Reviewed: Jul. 21, 2006
This is very good, and easy to make. It's not as sweet as I anticipated though! Especially with all the comments about how it was too sweet. I did only one loaf, and just under 1/4 cup of sugar. I think next time I will add a little more sugar, and brush some egg on top as another reviewer suggested. I will sprinkle a little bit of sugar on top of that as well and see how it turns out!
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3 users found this review helpful

Carrot Cake

Reviewed: Jun. 25, 2006
This is very good! I didn't change a thing. Very moist, and yummy. I didn't have the proper sized pan and I ended up with a lot of frosting leftover -- but that gives me a good excuse to make some cookies to finish that off!
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5 users found this review helpful

Sticky Buns II

Reviewed: Jun. 24, 2006
These are really, really good! I halved the recipe to give it a trial run, and I wish I made more! They have a sweet, biscuity taste to them but are excellent. Instead of layering it on the bottom, I spooned the remaining sugar mixture on and around the little dough spirals. That may or may not have been a good idea, because they taste awesome but some of the brown sugar bubbled over! Still delicious and I drizzled a sugar-vanilla glaze over them while they were still warm.
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2 users found this review helpful

Peanut Butter Pie XIV

Reviewed: Jun. 23, 2006
This is great! I made a graham cracker crust, and even though it was hard to spread the mixture in it, it still came out great after being frozen. I didn't add in the lemon juice, because after tasting the peanut butter mixture, I thought it was too good to add that in. Great!
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6 users found this review helpful

Displaying results 1-20 (of 26) reviews
 
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