Moose's Mama Recipe Reviews (Pg. 1) - Allrecipes.com (18382324)

cook's profile

Moose's Mama

Reviews

Menus

 
View All Reviews Learn more

Sausage Stuffed Jalapenos

Reviewed: Mar. 16, 2013
Add garlic powder and fresh cracked black pepper to taste and it makes a world of difference.
Was this review helpful? [ YES ]
1 user found this review helpful

Jalapeno Bread I

Reviewed: Dec. 6, 2012
I'm made many jalapeno cheese breads in the past and this one was not one of my favorites. The monterrey jack cheese lends very little flavor to the bread. I used other reviewer's suggestions and cubed it instead of shredding it, and it still just disappeared into the bread and the end result basically tasted like jalapeno bread, not jalapeno cheese bread. I used 6 heaping tablespoons of freshly chopped jalapenos and it was not spicy at all - not even a little bit. It rose nicely in the machine and had a nice texture and crust, but was not at all what I was hoping for. I will not be making this particular recipe again. If you do try it, I'm sure cheddar is a much better choice. Good luck!
Was this review helpful? [ YES ]
0 users found this review helpful

Classic Macaroni Salad

Reviewed: Apr. 18, 2012
Definitely the best macaroni salad I've ever made - and I've made A LOT. If you don't like it too sweet, reduce the sugar just a bit.
Was this review helpful? [ YES ]
5 users found this review helpful

Panang Curry with Chicken

Reviewed: Apr. 2, 2012
I'm pretty critical of some of the reviews on this site, but I thought I'd try this one out anyway. Took the previous review from "Duckman" and made it just how he said, with the exception of using lime zest and a squirt of lime juice in place of the leaves that I couldn't find ANYWHERE and a few minor adjustments mentioned later in this review. This turn out VERY well. I consider myself an above average chef, and I make some pretty delicious gourmet stuff - This recipe does not disappoint! It's surprisingly easier than it sounds, especially if you do veggie/chicken prep before you start. I also added sliced red bell pepper and used light coconut milk - the extra water required a lot more simmering - like 15 minutes more - but the wait was soooo worth it. Will definitely be making again! Thank you so much for posting, and thank you for your comments too, Duckman!
Was this review helpful? [ YES ]
2 users found this review helpful

Chicken Korma II

Reviewed: Jul. 11, 2011
I have to agree with some previous reviews. This is currently on my stove simmering and the flavor was "ok" to start with, but now that I've doubled all spices, added just a little bit of salt, and about 1/4 teas of cayenne...It's great. I also didn't bother crumbling bay leaves and will just remove them. Double cashews too. Serving with brown basmati and some Naan from World Market. Mmm mmm mmm.
Was this review helpful? [ YES ]
3 users found this review helpful

Arrachera (Skirt Steak Taco Filling)

Reviewed: May 17, 2010
THIS WILL NOT DISAPPOINT!! Hands down, it's the best taco recipe I've EVER made. Very similar to the "street tacos" from taco carts/stands you see around. I've served it about 5 times in the last 3 months to different groups of friends, and the compliments were endless. Definitely my most popular dish!! For the best results, follow the recipe EXACTLY with ONE exception: Double the lime juice. This really takes it over the top. Use very thinly sliced meat and don't overgrill. Toast corn tortillas on an ungreased skillet. I love, love, love this recipe! I've made the included salsa recipe twice now and find it to be good but not as stellar as the meat recipe and maybe just a little too tedious.. The way I've come to love this dish is by making a "relish" (I use equal parts fresh jalapeƱo and white onion, with a fair amount of cilantro and a few squirts of more lime juice, and throw it in a food processor until it's chopped to the consistency of pickle relish). Serve a scoop of that with a few strips of meat, a few sprigs of fresh cilantro leaves, and a bit of hot sauce like Tapatio. That's all you need! I've tried Cojita cheese which is good, just not necessary. Try it - you'll be adding this one to your recipe box for sure!
Was this review helpful? [ YES ]
27 users found this review helpful

Grilled Asparagus

Reviewed: May 17, 2010
This is the tried, true, and healthy way to get your veggies! Personally, I like mine a little charred/crispy, so I make sure the grill is nice and hot and keep the asparagus on just a little bit longer than the recipe states. Also, be generous with the pepper and use seasoning salt for a really nice touch. Finally, for those of you vinegar fans, a spritz of balsamic before serving tastes fantastic.
Was this review helpful? [ YES ]
1 user found this review helpful

Taqueria Style Tacos - Carne Asada

Reviewed: Feb. 4, 2010
This is HANDS DOWN the best steak I had ever made at home. I make it just as written, except for that I double the lime juice. Make this adjustment, and it comes out perfect every single time. I've tried several different kinds of steaks, and actually like leaner cuts better than flank. The trick is to make sure it is VERY thinly sliced, just barely thicker than you'd find deli roast beef. You will not be sorry with these two recommendations. Marinate for at least 4 hours. 1 hour is not enough. Cook on a grill if possible - I've used both indoor and outdoor, and both were good. The relish is tasty too, but I use half of an onion instead, throw in two jalapenos, the cilantro and lime juice, and put it through a food processor 'til desired texture is reached. The salsa is good, just not my style.. Comes out smoky (think Chipotle) and sweet. I've used all kinds of tomatoes, but so far, four Romas have worked best. Still not great though. Need to experiment more with this one. In the meanwhile, even a good hot sauce or pico de gallo works here. Toast your corn tortillas before serving. Cojita is nice addition, but certainly not necessary. If you use enough lime, the meat will have so much flavor, you won't want to cover it up. Ole!
Was this review helpful? [ YES ]
3 users found this review helpful

Quick Chinese-Style Vermicelli (Rice Noodles)

Reviewed: Feb. 4, 2010
The 3 star rating is for the recipe as is, however, it does have 5 star potential. As written, I find this fairly bland, but it IS a great spring board. I tried the sesame oil recommendation from another user, and this is tasty if you don't add too many other flavors. I definitely use more chili sauce (sriracha) and more soy, and if using vegetable oil, I add lemon pepper for extra flavor. Turns out well, although I've yet to perfect it. Adding Chinese BBQ pork pieces make it VERY yummy. I've seen other recipes that call for shredded cabbage and carrot, which I might add next. Would love to hear other recommendations, as well as a good recipe for Pan Cit!
Was this review helpful? [ YES ]
2 users found this review helpful

 
ADVERTISEMENT
Subscribe Today!

In Season

Tart, Flavorful Rhubarb
Tart, Flavorful Rhubarb

Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.

Perfect Summer Smoothies
Perfect Summer Smoothies

Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States