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

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French Bread

Reviewed: Apr. 4, 2009
I found this recipe & a bag of bread flour in my pantry 2 weeks ago & have made it every day since. It is SOOOOOO easy, soft, chewy, puffs up fluffy & I don't even have a bread machine! Here's how I do it...Preheat your oven to 150* then turn the heat OFF (this is where your bread will rise, leave the oven light on) Mix sugar & yeast in 105* water, let proof for 5 min. while I stir (by hand) the flour & salt together in my kitchen aid mixer bowl. Then, using the dough hook on the lowest speed, pour water mixture into flour & let it knead for 8 minutes. If the dough is dry & flakey after 1 min. of mixing, add a scant tbsp of water. Dough should be smooth & elastic after 8 min. Put in greased bowl, cover with a warm, damp towel & put in the slightly warm oven that is OFF. Let rise until doubled, 30-60 min. Now just follow the original recipe, returning the loaf to the OFF oven for it's second rise. :o) Tossing a few ice cubes in once in a while works great for a crispy crust. The more often you throw them in, the crispier the crust...your choice. I always form just one large loaf & don't bother with the cornmeal, although it's good that way too. Thank you for an amazing recipe!
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Real Sopapillas

Reviewed: Mar. 2, 2010
This recipe is wonderful!! Light and tender... crispy and easy to cook all the way through. I worked in a Mexican restaurant for a bit and we used to take the balls of fresh tortilla dough and just lightly spread/pull them to the right thickness & round shape in front of the fryer. Instead of rolling & messing up my counter, I let the dough rest 20 min.... rolled it into 2" balls & then let them rest about 10 min. & pulled them like I used to. They turned out better than the restaurant's! The last few had an extra 15 min rest and they were even better. This will be my only sopapilla recipe & I'm using it for fresh tortillas too! Thank you for the recipe!! **UPDATE** I stuck several leftover balls of dough in the freezer..just to see what happens. A few days later... HOLY COW! They rose as they defrosted, and, when fried they were soo puffy that they were almost round & completely hollow. I noticed a little bit of a crust on the raw dough just from air contact, but it was completely undetectable after fried. How dangerous can it get with amazing sopapillas just minutes away with virtually no prep??? Thanks again.....I think :o)
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134 users found this review helpful
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Deep Fried Black Eyed Peas

Reviewed: Apr. 1, 2010
I just love this recipe because it's fun & different :o) If the peas are fried long enough, they're light & crispy, almost hollow & pop in your mouth. Be sure they're nice & cool before frying. Use a nice sized onion because the fried onion bits are great! The Old Bay & kosher salt are totally to taste, just like salting your popcorn, taste as you go. I hope you enjoy, thanks for trying!! :o)
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64 users found this review helpful
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Creamy Chorizo and Chicken Soup

Reviewed: Sep. 4, 2009
I submitted this recipe and wanted to add some tips that were lost in editing. Don't brown the chicken until no longer pink in the center or it will be dry upon serving. Just carmelize all sides and when the chicken is added back into the soup later , it will then cook all the way through & still be moist. 2" cubes for the chicken are too big, try a little smaller, but larger chunks do stay moist. Thighs would be great too. Only saute your garlic for 30 seconds or less! Also, oil should always be added to a HOT pot or your food may stick. I hope you enjoy! Thanks for trying it! :o) UPDATE** I've found that I prefer americanized chorizo, like Johnsonville's. One of the mexican chorizos I tried lacked any texture at all and melted into a slurry with no recognizable chunks. Since submission, I've tried this with shrimp instead of chicken & I LOVE it... much better & it's faster! I saute 1/4c. chopped onions in the oil/butter and then start the chorizo. I marinate the shrimp using the "Spicy Grilled Shrimp" from this site for about 10 min., just dumping the shrimp & marinade into the soup after the added cream comes to a boil. Turn off the heat, cover, & the shrimp will cook perfectly in the hot soup in about 7-10 minutes. 2 cups of minute rice thrown in with the shrimp cooks perfectly too. It's awesome!!
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64 users found this review helpful

Real Chiles Rellenos

Reviewed: May 3, 2010
I use the side of a spoon to scrape/remove the charred skin from the chilis & it works great without tearing the soft chili! Be sure your oil is hot when you start to batter the chilis so you can lay them directly into the pan. The batter is kinda delicate, treat it gently :o) You can also remove the 1 egg yolk completely & just use the egg whites...I like it either way. Have fun!
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50 users found this review helpful
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Tiramisu Layer Cake

Reviewed: Mar. 6, 2009
OMGoodness! This cake was so yummy, so pretty, so sophisticated, moist, light & impressive. I used the mascarpone sub. recipe (1 block cream cheese, 1/4 C cream, 2.5 tbsp sour cream is just right)Per reviews, I used 2 coffee layers & upped the coffee intensity everywhere. You could just catch a hint of the coffee. I don't usually like Tiramisu because of the boozey taste, so I followed the recipe with the Kahlua. BUT I doubled the instant coffee granules in the batter & used 2 tsp. granules to 3/4 C. water to pour over the layers. The light & fluffy frosting was so fun & easy to spread! I think others have underbeat their frostings & that's why they were soupy. Just after a stiff peak forms, beat about 20 seconds longer. Stick your bowl & beaters in the freezer right before you start the recipe!! The cake tasted best the next morning, cold from the fridge, and held up beautifully. This is my new special occasion cake! **UPDATE** I've made this 3 more times now, and completely blow everyone away, every time. I made it for a grooms cake at the wedding rehersal =BIG Hit! I tried the mascarpone cheese and I like it better, it's a little lighter and less "cheesey" tasting. You MUST frost the cake very soon after making the frosting, or it will start to separate, get soupy and not hold up as you frost. For some reason, if it's ON the cake, the frosting holds up great, (maybe the cake absorbs the extra moisture) but it will not hold in a bowl, in the fridge. Don't let this s
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49 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

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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Scored Potatoes

Reviewed: Dec. 20, 2008
I've been making these forever, my fam loves them and they are very pretty. I season them with garlic salt, season salt and pepper. Slice as directed, BUT put each half SLICED SIDE DOWN on a pat of butter. This really gets the butter in there and browns them amazingly! Also season the top with a drizzle of oil, more of the seasonings and paremsean cheese. We call them "Burn Your House Down Potatoes"...funny story, but be sure to use a pan with edges to catch the butter.
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Mom's Shredded Elk Sandwiches

Reviewed: Mar. 19, 2009
This was really good, very easy, LOTS of flavor. I added 3 more tbsp of brown sugar (personal pref.) and it needed a tbsp of apple cider vinegar (made a big difference!) My small 2 lb elk roast took about 7 hours on high in order to shred and I had to add about a 1/2 c. water at the end to keep it moist. Be careful with the hot sauce!! The flavors really condense and a few drops made it pretty spicey. I served it on deli rolls, toasted with mayo & parmesean, a slice of provalone and some homemade cole slaw on top....Hubby LOVED it!
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Shredded Brussels Sprouts

Reviewed: Feb. 12, 2010
I found this recipe 2 weeks ago and (after not EVER making brussels sprouts in 15 yrs. of marriage) I've made them 3 times for dinner and several times for my breakfast. My kids LOVE them and I can't get enough. Shredding IS THE KEY..I think the brussels sprout taste that everyone hates is hidden in the compact center. Opened, shredded & toasted and that taste is gone, replaced with nutty, sweet, salty, toasty goodness!! I use pecans to save $$ & I love them..I also toast with just e.v. olive oil, pecans, kosher salt & pepper under the broiler (stir often) to save washing a pan & calories. VERY high in Vit. C, low cal. (no bacon) high in protein, and a cancer fighting veggie! LOVE this recipe!! :o)
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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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Greek Avgolemono Chicken Soup

Reviewed: Mar. 26, 2009
I love lemon with chicken and I think I make killer chicken stock from scratch that has tons of flavor..& I love trying new things! I've never had Greek lemon soup before and I guess it's just not my thing. Maybe it's an acquired taste? I kept wanting to, I don't know, ....add salt? (no, it was salted right) ....add cream? (no, the egg makes it creamy) The only way I could enjoy the meal was to take a bite of something else to break it up a little. There's something about how the egg and the strong lemon taste overwhelm your mouth that made me feel like I was eating something from another culture, that I would have had to grow up with to love. (like hagus, or eskimo ice cream) If you have a raw chicken staring at you asking "So whaddaya wanna do?"....find another recipe. If you like greek lemon soup...it had plenty of flavor.
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Honey Walnut Shrimp

Reviewed: Jan. 6, 2009
I've made honey walnut shrimp 4 times now, using two different recipes. I like this sauce recipe best and I'm VERY happy to be turned onto the mochiko, it has made all the difference! My fav. restaurant recipe has shrimp with the faintest coating, which I was finally able to duplicate by simply dusting/dredging the shrimp in nothing but the mochiko (no egg whites). I've tried cornstarch = tasted like cornstarch..... flour/cornstarch + beaten egg whites= WAY heavy breading, not like my rest. fav. ALSO, the mochiko by iteself will make it look like the pic., and the recipe takes like 2 minutes to make without the egg whites! I use the candied walnuts from the produce section, so much easier. And I add about 4 tbsp milk to a doubled sauce recipe to stretch and keep the sauce from being so gooey. DON'T forget the cabbage, it is amazing with the sauce!
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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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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

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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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

Sourdough Bread III

Reviewed: Jan. 6, 2010
I found this to be too unstable, it does not use enough flour. My dough wanted to puff too much while rising & it deflated no matter how careful I was while handling, even though I was careful not to over-rise & the temps while rising were not excessive (maybe 70*, light on, oven off, no drafts) Also, the oven temp is too high to cook the inside until hollow. The crust was way beyond brown, not appealing & I had two loaves. I researched technique & tried another recipe, which turned out amazing....Tips that helped the other recipe were that.... too little flour & not enough kneading made unstable, deflatable dough. (10 min. in my kitchenaide with the dough hook was perfect) & then to def. use an eggwash, (I used melted butter first, then eggwash & the crust was chewy & crispy, and PRETTY), not dry, crumbly & burnt. Preheat your oven for 50 min at 400* with a stone on the lowest rack. Let your bread do it's final rise on a greased/cornmealed metal pan & then set the pan right onto the hot stone in the preheated oven. The hot stone helped cook the inside perfectly. Put a ramekin of hot water on the floor of your oven for steam. Spritz the walls with water often for 5-10 min. Bake for 10 min. then turn heat to 370* for 20-30 min. I think technique is what bread is all about, & this recipe lacks technique. I'm sorry for the review, I DID like the flavor. I'll try the ingred. again sometime, but with these changes.
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