*Fat~Dog~Lane* Recipe Reviews (Pg. 1) - Allrecipes.com (10249523)

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*Fat~Dog~Lane*

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Best Stovetop BBQ Ribs

Reviewed: Mar. 27, 2012
My family loved this technique and I was very happy with country style pork ribs, which I never am! They always seem dry when baked. These were extremely easy, tender and moist! :) I seasoned the ribs, then seared them in a hot pan in EVOO. After searing, I sautéed garlic in the pan juices then added BBQ sauce, a lil ketchup and, Worcestershire. Returned the ribs to the sauce, added the onions and simmered till tender, about 1.5 hours. I like this much better than crockpot cooking, which always seems to make the meat grainy. Thanks, this will b a weekly dinner for us!!
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9 users found this review helpful

Chocolate Bar Fondue

Reviewed: Feb. 28, 2011
This was ahhhmazing!!! I couldn't decide between this one or the Flaming Turtle recipe from The Melting Pot so I mixed the recipes together. I did this one first, except I probably doubled the coffee granuals and skipped the water and sugar, just heated a bit of the cream in the microwave and disolved the coffee in there. Then I added about a 1/2 a cup of caramel ice cream topping and a cup of toasted pecans. In fairness to this recipe, I tasted it before I tweaked and it was perfect. I just wanted caramel and pecans!! We were fishing and fighting for the pecans and the caramel gives a great texture that coats dippers well. I'd serve this to guests either way in a heartbeat, I loved the coffee kick! Thanks! :)
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4 users found this review helpful

Finnish Kropser (Baked Pancakes)

Reviewed: Feb. 18, 2011
Ive made this several times and my family adores it! We love sweet crepes on weekend mornings but they are sooooo time consuming and messy, these give that "custardy" texture of the crepes without all of the work! Yay! I add 1 tsp vanilla and I think its important. 400* is best and it only serves my family of 5. I also tried to increase the puff by adding baking powder and it actually makes it puff less. This recipe is perfect as is! Thank you!
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8 users found this review helpful

Fresh Tortilla Triangles

Reviewed: Feb. 5, 2011
I've been making chips like this for years and people ALWAYS rave about them! My husband calls them "stupid good" lol My tried and true tricks are... 1. Canola oil (vs. veg oil) makes them much crispier. 2. use a cast iron skillet if you can, about 1" of oil 3. Your oil must be very hot or they will be greasy, and you must cook them long enough or they will have chewy spots. I would recommend only turning them once, otherwise the oil will repeatedly saturate. Just put them in the oil and don't mess with them until they're nice and brown, then flip and wait patiently again. 4. Use kosher salt!!!! A sprinkle after every batch, while they're still hot. Then, if you have leftovers, pop them in a 400* oven for 5-8 min and they will crisp right back up again! (which also works great for bagged chips too) GREAT technique, more time consuming that opening a bag but well worth the comments! :)
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16 users found this review helpful

Peanut Butter Fruit Dip

Reviewed: Jan. 8, 2011
This stuff is AMAZING!! I cannot stop eating it, wth a spoon! with fruit! with graham crackers! Unbelievable!! I brought it to a get together and everyone was asking for the recipe. I only had light sour cream and 2% milk, but used regular, full fat peanut butter and french vanilla pudding. I don't like fruit dips that have orange flavors or marshmallow creme...cool whip was boring and chocolate was too messy to put out where kids would make a horrible mess. This was the perfect answer and I can't wait to make it again!! The texture was awesome, it also holds up and was just as good the next day! Thanks!
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9 users found this review helpful

Sloppy Joes II

Reviewed: Dec. 7, 2010
This one always makes EVERYone happy! :) I add a tsp of liquid smoke, 1/2 c. bbq sauce and a tbsp of apple cider vinegar for a little zing. Then I mix a little mayo, garlic salt & parmesan cheese & spread it onto the buns. Add jack cheese to one side & broil until bubbley, then top with sloppy joe. A favorite in our house for sure! I'll never by Manwich again!! Thanks! :)
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35 users found this review helpful

Lisa's Favorite Carne Asada Marinade

Reviewed: Oct. 17, 2010
We LOVED this!! I've tried it twice and did not like it the first time...no fault of the recipe!!! The first time I added 1/2 a Corona beer & threw it in the crockpot without marinating. The flavors were VERY muted & the texture of the meat was grainy. The second time I omitted the orange juice (didn't have it) & skipped the reviewers suggestion for beer. I ended up marinating for 2 days unintentionaly, GRILLED it this time & was BLOWN AWAY at the depth of flavor!! The meat was super tender, the flavors were intense, perfect for tacos & able to stand up to all of the toppings. The olive oil gave richness & the chipoltle gives depth, the citrus was perfect, not overpowering at all. I prefer no orange juice and will make it just like this many, many more times!!! Thanks!!! :o)
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9 users found this review helpful

Marinated Pork Tenderloin

Reviewed: Jul. 31, 2010
I have always avoided pork because it always turns out dry and flavorless....I have been converted!! This was soooo easy, lots of flavor, MOIST, & melt in your mouth tender!! I didn't have sherry, so I sub'd balsamic vinegar, LOVED it! I brined the tenderloin the night before in 4 cups water to 3tbsp kosher salt, drained, rinsed & then marinated with this recipe for about 8 hours. Boiled the used marinade for 5 min. then added it to some sliced mushrooms that I had browned in a pan....PHENOMENAL! poured the mushrooms over the top....WOW! This will be a once a week for sure! Thank you so much!! (p.s....highly recommend the TENDERloin..the reg. loin turns out much dryer. Don't skip the cinnamon, it is uber yummy!) I served it with some roasted fresh green beans.
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23 users found this review helpful

Catch of the Day

Reviewed: Jul. 28, 2010
This was wonderful! :o) The lemon gets all caramely, the herbs are fresh & the grill flavor comes thru in the flavor of the fish. I brined the fish for 20 min. to ensure it would turn out moist & I was blown away that fish on the grill could turn out this way! The brine was 2 c. water, 1 Tbsp kosher salt, 1 tsp. sugar, for 20 min. Sprayed the grill and both sides of the outside of the fish with Pam....no tin-foil needed! Cooked perfectly without falling apart. Thank you, will definitely use this again!
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10 users found this review helpful

Creamy Skillet Corn

Reviewed: Jun. 8, 2010
I couldn't figure out why this didn't have a higher rating until I read closer that it calls for frozen corn. I was searching for a home made creamed corn recipe so I had fresh corn & cut it off of the cob. It was spectacular!! I was short an ear & supplemented with about a 1/2 cup frozen kernels & you could totally tell which ones came from a bag. I highly recommend using fresh. I didn't use the nutmeg cuz I wasn't in the mood but followed the rest to a tee & can't wait to serve this at holidays. The corn was the star & the shallots added amazing depth of flavor! Thank you so much! :o)
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10 users found this review helpful

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