MOOZOGASSIR Profile - Allrecipes.com (18857405)

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MOOZOGASSIR


MOOZOGASSIR
 
Home Town: Texas, USA
Living In: Austin, Texas, USA
Member Since: Sep. 2004
Cooking Level: Intermediate
Cooking Interests: Mexican, Italian, Southern
Hobbies: Photography, Charity Work
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Homemade Whipped Cream and Mixed Berries
Gorgonzala NY Prime Strip with Merlot Wine Reduction Sauce
Ribeye Stroganoff
About this Cook
My favorite things to cook
Rich dinners, quick meals during the week, large Sunday dinners.
My cooking triumphs
Traditional Italian Alfredo sauce and fresh pasta
My cooking tragedies
Mini cheesecakes, Thanksgiving Ham without de-salting it (I've learned now!)
Recipe Reviews 17 reviews
Waffles II
This is our go-to waffle recipe. They always come out wonderfully. I like to add a teaspoon of vanilla and shakes of cinnamon. I like to top with fresh fruit, or light brown sugar and golden raisins (with butter). I cook them on med-high on the georgeforman grill with the waffle iron attachment.

2 users found this review helpful
Reviewed On: Dec. 23, 2009
Oatmeal Raisin Cookies IV
Wow, I am shocked at how good these were. This was my first oatmeal cookie attempt, although I am used to making chocolate chip. I borrow some of the tips that I use for our awesome chocolate chips that maybe seemed to enhance this recipe even more. I softened the butter on top of a warm oven while the eggs were soaking the raisins. I also added extra cinnamon to every ingredient until it had a nice smell to it (I love cinnamon!) because pre-ground can be weaker. I also added a pinch of salt because every baked good needs it in my opinion. More importantly, I used these extra thick (what I call "hippy oats") rolled oats and I was worried about them being too dry. I drizzled a few tablespoons of milk to the oats so they would absorb some of the moisture while I creamed the butter and sugars. I made sure that there was not extra liquid when I mixed the oats into the batter, just a tiny, tiny amount so they would soften easier. This was very effective! I also rotate my cookie pans after 4 minutes on dark non stick, and 5 minutes on regular cookie sheets. We cook on parchment paper to avoid over browning, and use a flip icecream scoop to make sure all the cookies are the same size (which controls the spread), and cook evenly. These cookies were soft and chewy, with an excellent flavor (I omitted the nuts because I didn't have them). Remove cookies immediately from the pan, starting with the brownest ones first. They will keep cooking on the pan if you leave them there, which you

2 users found this review helpful
Reviewed On: Jun. 17, 2009
Stuffed Chicken Valentino
This was pretty great. We opted to use fresh basil instead of fresh chives and I'm glad we did. We also crusted the outside with dried spices, panko bread crumbs, and Parmesan reggiano crumbles. We served with mashed redskin potatoes and fresh steamed asparagus. The pasta seemed to heavy for us for dinner and the potatoes and asparagus worked very well. The one thing we wanted more of was a creamier cheese paired with a more pungent cheese. We thought of next time using a very small slice of cream cheese (you have to go very easy with this stuff when stuffing) with asiago or romano. We also forgot to salt the inside of the butterflied chicken which I don't recommend. Lastly, we opted not to roll the breasts as in our experience this dries out the meat faster (more stuffing leaks out). We instead just closed up the butterflied pieces with toothpicks and baked it like a normal looking chicken breast. Overall it was very delicious! For those of you who haven't butterflied and flattened before, its easiest when you put the butterflied chicken spread open between 2 pieces of wax paper. Use a rolling pin or canned food to apply blunt pressure repeatedly. Be careful not to focus on one side as this will make holes. It's best to start in the middle and work your way to the outside. This will flatten the breasts so you can stuff them easily.

4 users found this review helpful
Reviewed On: Mar. 1, 2009
 
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