MOOZOGASSIR Recipe Reviews (Pg. 1) - Allrecipes.com (18857405)

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Waffles II

Reviewed: Dec. 23, 2009
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.
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Oatmeal Raisin Cookies IV

Reviewed: Jun. 17, 2009
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
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Stuffed Chicken Valentino

Reviewed: Mar. 1, 2009
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.
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Naan

Reviewed: Nov. 2, 2008
This was pretty awesome as is. We cooked it several ways, on the foreman on medium with lid open and closed(didn't work well), on the foreman lid open/closed on high, all the pieces came out chewy and tough. Our favorite method was in a skillet with a light bit of ghee (just is clarified butter that you can make or buy for authentic flavor) over medium high heat. We discovered that we enjoyed the naan in a pan. It came out softer and more brown with the traditional flavor. Dash with salt and you're good to go! Very wonderful.
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Ultimate Shrimp Scampi

Reviewed: Jul. 16, 2008
This was an excellent and easy recipe for someone who has never made scampi before. It was easy to follow and came out delicious. My only remark is that when we added the wine, we turned the heat up for a couple of minutes to high to cook out the alcohol and leave the flavor. We did this before adding the shrimp to avoid the shrimp absorbing the alcohol. We served it on a bed of spinach leaves to add some color and it was very presentable. It was also easy to half for 2 people (1/2 stick of butter, 1 lemon squeezed, dash of worshishire, 1 teaspoon of the wine, 1 tbs of fresh parsley, 1/4 white onion). One note is no matter how strange it may sound, the avocado is essential. It really adds to the dish and works wonderfully. I like tomatoes in my scampi so I added some but it did not work very well after all.
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73 users found this review helpful

Chocolate Chocolate Chip Cookies III

Reviewed: May 4, 2008
These were pretty good. Also I think this is a great starter recipe for someone who hasn't baked cookies from scratch before (like myself). The reason I gave 4 stars instead of 5 is because they were sweeter than I expected (and preferred). Maybe next time I would cut the sugar, or melt 1 cup of bitter chocolate chips to mix into the batter. Also, it was difficult to tell when they were done since the color didn't change much. We cooked them for a 12 minutes as the recipe said and it was fantastic!
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Photo by MOOZOGASSIR

Blue Cheese Crusted Filet Mignon with Port Wine Sauce

Reviewed: Feb. 16, 2008
Quite delicious! The fresh thyme is essential. We also made a few changes. First we used our favorite Merlot instead of Port Wine which was still fabulous. We also marinated the steaks in a mixture of Merlot, Worcestershire, Mustard and some spices. Even though we made it for 2, we used the entire sauce recipe. We also used high quality Gorgonzola cheese since we prefer this. For those of you not used to cooking steaks in the oven, remember when you're searing you aren't cooking the steak. Just sear it until the color is brown, otherwise you'll have grey steak from the oven. Also, we have a gas oven that cooks a bit high so we reduced the cooking time of the steaks to 10 minutes and 3 minutes in the broiler. We used a NY Strip and a Ribeye and they tasted wonderful. It's also important to let the steaks rest after the oven so the juices redistribute so don't forget this part. We mashed red skin potatoes and added 1 tbs of the gorgonzola cheese and 1 tbs of heavy cream (you can sub milk) for the right consistency. We also served with asparagus that we grilled on our foreman.
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190 users found this review helpful
Photo by MOOZOGASSIR

Whipped Cream

Reviewed: Feb. 16, 2008
This was quite good but we ended up adding 1 additional table spoon of confectioner's sugar to the mix. Also, we used Real Vanilla Extract and it was not very "vanilla-y" at all. As suggested we used a metal mixing bowl and put it in the freezer. While mixing we had it on top of frozen veggies. Also, initially we used a wisk and my boyfriend and I relayed back and forth when our arms were tired. Eventually we realized we could use a hand mixer and it came together very quickly. Use the hand mixer if you have one...unless you just want a pre-desert work out.
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Pepperoni Bread

Reviewed: Feb. 5, 2008
These were pretty tasty but I have some advice. We used the garlic cresent rolls, and I don't at ALL advise this. The garlic flavor really overpowered the rolls. Also we used reduced fat pepperoni and it was fairly dry. Next time we'll probably use the regular pepperoni or more cheese. Also, we used 1/2 slice of provolone for the rolls and this came out really great. The flavor and texture of the provolone was wonderful. We didn't really like the texture of the cresent rolls but had difficulty finding a loaf of dough or pizza dough. Had we the option, I would have used a tougher, thicker dough.
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3 users found this review helpful
Photo by MOOZOGASSIR

Beef Stroganoff III

Reviewed: Dec. 24, 2007
This is our favorite recipe for beef stroganoff. What I did: To reduce cooking time and make it a nicer meal use cubed Rib Eye beef steak and maranateed the steak for 2 hours in a mixture of 1/2-1 cup of beef broth, 1/4-1/2 cup of Red Wine, and a teaspoon of mustard. Then I sauteed the beef in butter but only used 1/2 stick of butter and 2 cloves of garlic, and a tiny bit of Extra Virgin Olive Oil. Once the meat was almost brown I put a 1/2 cup of red wine into the pan and increased the heat to med. high. I waited about 2 minutes for the alcohol to burn off (when it's smoking and smells less like alcohol and more like flavor) and added the onions and beef broth and 2 teaspoons of corn starch. It's easier to mix the corn starch and 1/4th cup of beef broth in a separate mixture. I also added 1 can of cream of mushroom soup and omitted the mushrooms since we don't like the texture of mushrooms but enjoy the flavor. I added the rest of the beef broth, about 1 and 1/2 cup until it was the consistency I liked. I also spiced to my liking (thyme, sage, pepper, salt, cumin, a shake of nutmeg) and the teaspoon of mustard. I needed to add a tiny bit of milk because it was still a bit goopy and thick and I didn't want it to burn on the bottom of the pan. Then I covered it and simmered for about 20 minutes while I boiled the water and prepared the egg noodles. I checked the pan every 7 minutes or so to ensure that it was simmering on low and that it wasn't sticking/burning to the bottom.
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Pesto Cheesy Chicken Rolls

Reviewed: Aug. 19, 2007
This was fairly tasty with some modifications. We rolled the chicken with provolone and prosciutto. Also, after hearing it was dry we marinated the chicken halves for 4 hours in the pesto sauce. It still came out a little bit dry since all the cheese and oil dripped out of the rolls while baking. We will have to try the breadcrumbs next time and cook it for less time. Thanks for the recipe!
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15 users found this review helpful

Manicotti II

Reviewed: May 24, 2006
WOW! I was SOOO impresseed with the easiness and wonderful taste of this. The comments and reviews helped out a lot to make it great. I bought regular cream cheese and spiced it heavily with basil, oragano, pesto, and 2 cloves of garlic. For those heay spice lovers, I judged whether it was enough by the smell. If it still smelled heavily of cream cheese, I added extra herbs. I also used a few pinches of thyme and one dash of cumin. I also added a blend of italian cheeses instead of just mozzerella, and used more than the reciepe called for in the mixture. I saved just enough to sprinkle on the top of the dish. I also had enough to make 14 shells moderatly stuffed. This made awesome left overs too! Next time I might try lean beef (the sausage ratio to cheese mixture was a bit high), and reduced fat cream cheese as I don't want the flavor or the fat of it, but I do want the richness. Thanks for sharing!
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Creamy Potato Casserole

Reviewed: Sep. 24, 2004
We made this last night but added beef (browned and drained) and cream of onion as suggested by someone else. We were unable to use the green onion because the store had one package left, and once I got home, I saw that it was too bad off to eat. How frustrating! I have to stress that the green onion is a MUST. The final product tasted good, but was definitely lacking something even though we spiced it heavily. It's not something I'd feel comfortable serving to other people (at least not without the onion), but it was good for a rainy day. I'm impressed that the sour cream wasn't too over-powering, but we used light sour cream and a 1/2 cup less of cheese.
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8 users found this review helpful

Mini Cheesecakes

Reviewed: Sep. 24, 2004
I don't know what I did wrong, but I felt for someone who has never made cheesecake before, that the instructions were not clear enough. For instance, are the wafers supposed to be crumbs or just small pieces? Either way, mine floated to the top. Also, my gas oven usually takes less time to cook, so I have to always adjust the cooking times but with this recipe, how do you know if it’s done? When it browns on top? When the fork comes out clean? I had no idea. I used regular cups because I couldn't find the mini ones, and cooked it for 10 minutes, but was unsure if they were done or not so I cooked them another 3 minutes. After they had cooled, they tasted great but the texture was terrible. It was grainy and gel like. I left them in the fridge over night, and it became firmer, but still had the terrible texture. Was this because it wasn't cooked long enough? Over cooked? Or was it because the wafers floated up into the cups and maybe changed the texture? I hate to give this recipe such a poor rating, but the instructions were terrible for someone who has never made cheesecake before. The taste was good though, especially with the "cheesecake" flavored cream cheese.
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169 users found this review helpful

Chicken and Pasta Primavera

Reviewed: Sep. 22, 2004
We didn't have all of the ingredients on hand, but changed some things and it was still pretty good. Not something I'd write home about, and probably not something I'd serve to guests, but it was more than sufficient for an easy, tasty, fast meal. We cubed 1 large chicken breast (for 2 people), and seasoned it heavily with various spices such as garlic pepper, garlic salt, rotisserie chicken seasoning, onion powder, and 2 taps of cumin. After the chicken was finished sautéing, we poured the soup mixture into the pan with the chicken, and added (actually accidentally) a ½ cup of Parmesan cheese. We also put a tablespoon of sour cream into the soup to give it more of a tang, and then peppered it with ground peppercorns. We then laid this mixture and pasta on top of fresh bits of spinach. It is VERY salty, so I'd recommend lower sodium condensed soup, or not to salt any of the food during cooking.
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Best Ziti Ever

Reviewed: Sep. 15, 2004
Wow, this made so much food! We made some changes to the dish, and it was amazing! We only baked it for 35 minutes because the cheese on top was getting overdone on 350 degrees F. We used turkey instead of sausage and added 2 cloves of garlic and a half cup of yellow onion to spice up the turkey. Also we used 1 jar of Emmeril's "Roasted Red Pepper" sauce in addition to one jar of the marinara. Using only 3 cups of cheese instead of 4 made us feel better about the high fat content. But we used italian cheese instead of just plain mozzarella. It was excellent, and now we have food for days!
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206 users found this review helpful

Beef Nacho Casserole

Reviewed: Sep. 11, 2004
I give this one only 4 stars because of all the modifications. The base idea was great though. I used a can of rotel, 3/4ths cup of sour cream, and taco seasoning instead of chili powder. I also used turkey instead of beef to cut calories, and sauteed a clove of garlic and 1/2 cup of onion with the turkey. In addition, I used 2 small corn tortillas for a top layer with a thin layer of cheese to help bring out the flavor of the tortilla chips and it was awesome!
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7 users found this review helpful

 
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