smokin' joe Recipe Reviews (Pg. 1) - Allrecipes.com (10022279)

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Chili I

Reviewed: Oct. 15, 2013
I took the lady's advice to try it before judging it. I changed a couple of things to match what I had on hand. I used very lean ground sirloin only. I did change the beans to a dark and light mix. I used crushed tomatoes that were very thick instead of the paste. The real secret is the coffe, chocolate, beer and brown sugar. That gives the depth and richness I percieve. I tried the chili before adding the chocolate, coffee and brown sugar, and it was plain and a bit flat. Adding those three items sealed it. I always use those three in my baked bean recipe. I used about 1/4 cup of brown sugar, per so many people's opiniom. I will use this recipe again, perhaps with the sirloin cubes, to see what that might add. Kudos, Sir!
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1 user found this review helpful

Ultimate Potato Soup

Reviewed: Nov. 12, 2012
A good base. I halved all the ingredients except potatoes. I cubed up a few more than half. I also added 1/4 teaspoon of garlic powder, 1/2 teaspoon sweet Hungarian paprika, 1 tablespoon dried parsley flakes and 1/2 teaspoon Old Bay seasoning. To give it a bit of sparkle I put in about 12 drops of Louisiana hot sauce. This does not add heat, but brings out the other flavors. I believe without my additions it would have been too bland for my taste.
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Spicy Pumpkin Soup

Reviewed: Sep. 30, 2012
I used this as a bast to use up some open pumpkin and an acorn squash. Thanks, Cat, it worked well. I had to make a substitute for cajun spices, as I had none on hand. I pureed the squash and such after cooking, then added half n half at the finish, as that is what I had on hand. Alot of changes it seems, but your basic thoughts helped greatly. The soup turned out very tasty.
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9 users found this review helpful

Amish Picnic Macaroni Salad

Reviewed: Aug. 27, 2012
I was looking for a recipe with the ingredients listed, as I feel the yolks in the dressing makes for a great flavor. I changed the following: less sugar (about 3/4C). Less vinegar (1/2C). No milk. added 1/2 cup buttermilk ranch dressing. I also used a difefrent macaroni shape. I refrigerated it for 4 hours before serving for the flavors to meld. I served it to guests and they loved it.
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2 users found this review helpful

Classic Caramel Corn

Reviewed: Aug. 25, 2012
A good basic. However, I use only butter. Period. I substitute 2 T Molasses for part of the syrup, and use only dark brown sugar. Now it truly is a Dark Classic! Much richer and more flavorful. This recipe works well to make popcorn balls, also.
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Cheddar Bay Biscuits

Reviewed: Dec. 18, 2011
I followed the bisquik recipe with milk, and added the Old Bay seasoning. It took alot longer than 12 minutes to bake mine, as I made mine larger. I also put them back in the oven for two minutes after brushing the seasoned butter over them. My wife says they are pretty close to the restaurant's bisquits. Thanks, all!
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4 users found this review helpful

Chicken Wing Dip

Reviewed: Jan. 14, 2011
This recipe is great. I use about 1 1/2 lbs of boneless, skinless chicken breasts simmered slowly with onion flakes and garlic powder until cooked thoroughly and tenderThese are then chopped medium fine. I use 2/3 cup each of ranch and blue cheese dressings. The rest is just like the recipe. This just makes about 30% more.
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1 user found this review helpful

Ciabatta Bread

Reviewed: Dec. 21, 2010
This was a relatively easy recipe. The oven setting seems too high. The crust was done before the bread inside was done. I shall try 400 dgrees. I think it should mention using luke warm water to activate the yeast, also. Still a very nice bread. I will make it again with a couple of tweaks.
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3 users found this review helpful

Homemade Chicken Cacciatore, Sicilian-Style

Reviewed: Sep. 1, 2010
Thank you Ms. Shepheard. I used this as a reference, as I used cherry tomatoes blended with the carrots and garlic) instead of diced. I have four plants, and they are coming on gangbusters. I added sauteed finely chopped carrots for extra body, and added more butter and added olive oil as well. Other than mine turned out a bit thin (i will correct that next time, it was deleicious. It reminded me of the Cacciatore I had while growing up in the Finger lakes of New York. I also used chicken legs, as I like dark meat in cacciatore. It is delicious on Pasta or rice.
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2 users found this review helpful

Cornell Chicken Marinade

Reviewed: Jun. 30, 2010
I grew up about 40 miles from Cornell, and our local firemen always usede this to barbeque the chicken for the town's annual fall festival. As others have said the aroma of the grilling chicken is fantastic. I like to add a bit of garlic powder ande onion powder, as well as a bit of worchestershire sauce.
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Cabbage Sloppy Joes

Reviewed: May 8, 2010
This is a great recipe. I love the canned saucefor sloppy joes, but the sodium is very high. So this is lower in sodium, and one gets the benefits of the cabbage and green peppers. I often use red cabbage, if that is what I have, and I use molasses instead of the brown sugar, and cider vinegar instead of the white. All the people I have served these have loved them, also, and they often have asked for the recipe. Of course, I direct them to allrecipes.com. Thank you Ms. Brenden. Kudos to you.
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8 users found this review helpful

Pulled Pork Dutch Oven Style

Reviewed: Apr. 22, 2010
This always turns out tender and tasty, and my guests love it every time. It freezes well too. I use the least expensive pork roasts I can find, which makes it very economical.
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Tater Tot Casserole III

Reviewed: Apr. 22, 2010
I have made this several times, and taken it to potlucks. It is one of the first items to be finished off. I add more seasoningd to my taste (i.e onion powdergarlic powder and chipotle tobasco sauce). This is another recipe people always ak for.
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Mushroom Stuffing Balls

Reviewed: Apr. 22, 2010
I have made these several times. I like purple cabbage, as it hides better, and was what I had on hand the first time I made them. They are great, and friends love them too. How great is it to get fiber and crunch in your sandwich.
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2 users found this review helpful

The Best Chicken Fried Steak

Reviewed: Apr. 22, 2010
I love steak this way, but had never made it before. I tried this, and messed up the first two steaks(my fault), but the next four came out great. My wife was on the way to a meeting, and was only going to have a taste, but ended up eating a whole 4 ounce steak. I will definitely make this again.
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2 users found this review helpful

Hash Brown Casserole II

Reviewed: Apr. 22, 2010
I used cubed hashbrowns, as this is what I had on hand. I added some garlic powder and some chipotle tobasco sauce, also. Note, it took 65 minutes to cook mine, but this may be due to the cubed hashbrowns. We had guests for dinner, and they raved over it, so I gave them a copy of the recipe with my additions penned in.
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2 users found this review helpful

Molasses Cookies II

Reviewed: Feb. 25, 2009
I substituted salted butter for the shortening, and used dark molasses instead of the light. I eliminated the salt entirely, as the butter had plenty. They are a wonderful ginger bread-like cookie.Great with hot tea or coffee.
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