richard Profile - Allrecipes.com (10091955)

cook's profile

richard


richard
 
Home Town:
Living In:
Member Since: Feb. 2007
Cooking Level: Not Rated
Cooking Interests:
Hobbies:
Recipe Box 1 recipe
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 6 reviews
Peanut Butter Chicken
Wow. I'm not sure what else to say. I found this recipe earlier tonight, and thought I'd give it a try. After making it according to the directions, and serving it for dinner, I think I may be able to make some suggestions to help improve it. For instance, you could navigate away from this page to a good recipe, never to return here again....

129 users found this review helpful
Reviewed On: Mar. 5, 2008
Brown Sugar Glazed Pork Chops
This was a decent recipe. With slight modification, it could be outstanding. For instance, as is, there is not one iota of salt to be found here. Rubbing in even a small dash to the chops before cooking would improve the flavor leaps and bounds (Remember salt is an enhancer, and using it judiciously will bring out all the other flavors and spices you cook with). For those less health-conscious, chopping a few slices of maple bacon, and sauteing them with the veg's would really take the flavor of the stuffing to new heights. Anyways, that my 2 cents.....

3 users found this review helpful
Reviewed On: Nov. 12, 2007
Juicy Steak
I don't want to be overly critical, but the key to a juicy steak has nothing to do with whether or not it is frozen when you cook it. A truly great steak will be grilled at temp's reaching around 700 degrees. when you cook at this temp, the outside of the meat is immediately seared, thus locking the juices inside and giving you that perfect, crisp exterior that is the mark of a truly fine steak. While I agree that butter is a fine addition to almost any steak. I would deviate from some of these reviewers whom seem to view this as some new and unique technique. The French and Italians have been buttering steaks for years, and most of the better American steakhouses I've been to do this also. There are few things in life better than a thick cut steak marinated in olive oil, generously salted and peppered, and then seared to perfection over an oak fire. If you then serve the steak with a melting dob of tarragon butter- it's almost a religious experience.

231 users found this review helpful
Reviewed On: Sep. 9, 2007
 
ADVERTISEMENT

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

 
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