Joe Smith Recipe Reviews (Pg. 1) - (10465084)

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Joe Smith




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Baked BBQ Meatballs

Reviewed: Aug. 5, 2013
I have made these several times now. They are delicious just as they are, especially with mashed potatoes and corn (just like i'm going to be making them tonight). Make these exactly like the recipe states and you will not be disappointed. The more time you spend breaking up the ground beef and mixing the ingredients together evenly, the more you will be rewarded for your efforts. Also make sure the crackers are broken up into as close to powder as possible. Yum!
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Cheddar Bay Biscuits

Reviewed: Jan. 17, 2013
A couple of improvements make a big difference! I tried the first half of the recipe exactly as listed. They came out still almost perfectly round, left a little to be desired in the flavor department and were really dry. So with the second half of the batter I added a Tbsp of honey and an egg. The batter became really sticky instead of powdery and crumbly. Then I brushed some butter mixture on before I baked and then again after. They looked much more like RL's cheddar bay biscuits and the taste is much closer as well, also they weren't dry anymore. I'd say as listed they taste 65% like RL's and after the honey and egg they come in around 85%. I will test and tune until this is perfect but it is now good enough for company. Try it!
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Italian Spaghetti Sauce with Meatballs

Reviewed: Jun. 15, 2010
Aweome, just really good and worth the wait. Just because it's what I had on hand I used a can 14.5oz of sliced tomatoes, 1 can tomato sauce, 1 can tomatoes w/diced green chiles and then the can of tomato paste. It turned out perfect and the meatballs were cooked just right. When you go to add the meatballs and tomato paste it looks like it's going to be too thick, but then the grease from the meatballs starts to kick in and it moistens back up. I will definitely be be making this again!
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Elk Chili

Reviewed: Apr. 19, 2009
Excellent use of Elk meat. I followed the recipe to a T and I am very, very pleased with it. I used the full 1/2 cup of brown sugar and it was just right, this is not meant to be a spicy chili, it is mild, smooth and absolutely delicious!! I will probably use stewed tomatoes next time in place of the italian, because those pieces are pretty large and I ended up cutting them down while they were cooking anyway. I also like the use of the canned kidney beans as they are already softened up which is normally the hardest part of cooking chili. Great recipe, thanks for sharing, I would have given 6 stars if possible!
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13 users found this review helpful

Chicken Fried Chicken

Reviewed: Jan. 18, 2009
THE BEST FRIED CHICKEN EVER!!! This stuff is awesome, i'm not a big chicken guy but this won me over forever. I only had one egg so I used some ranch with it for the wet dredge as per another reviewer (thanks) and I pretty much winged it on the measurements because I didn't need that much (it is very filling) it was incredible, the coating stuck like glue and kept the Chix nice and juicy, love it, will def. mke again and again!!! Thanks so much for sharing it!
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6 users found this review helpful

Simmered Swiss Steak

Reviewed: Oct. 12, 2008
Great recipe, I ended up using a full cup of broth because it was getting dried out at 1/2 hour but my pot doesn't completely close with the lid on so maybe that was why?!? I will add some green bell peppers next time and cut the onions into bigger pieces (1/2"X1/2"). This is just like mom used to make and it tastes great!
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Breakfast Casserole

Reviewed: Jul. 5, 2008
AWESOME BASE CASSEROLE!!! Very quick and tasty. SUGGESTIONS; I toasted the bread (3 slices) before I cut it up which virtually eliminated the sogginess issue, I also left the crust on which added a heartier taste to the dish. I added some garlic powder, but the 1/2tsp wasn't enough to notice. NEXT TIME; I will sautee an onion and add it along with some more garlic (minced, powdered or salt). Also, I served mine with a few cherry tomatoes and the tastes complimented each other very well, so next time I will thinly slice a large tomato and put a single slice ontop of each piece (the 8X8 dish makes four shallow servings). Also, this would be very good with sour cream and salsa as well. Hashbrowns would be a good addition, but certainly aren't necessary given the flavor this recipe generates on its own. Thanks for this recipe!!!
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159 users found this review helpful

Ground Beef Shepherd's Pie

Reviewed: May 26, 2008
This is a great highly customizable recipe. I made it pretty much as written, I did add a can of whole kernel corn (excellent addition) and some salt and pepper to the meat/onion mix. I did cook the onions with the meat as others had said and I omitted the veg. oil. Notes for next time/recommendations. Next time I will try adding a can of cream of mushroom soup and I will pour the egg mixture over the beef/vegetable mixture BEFORE I add the mashed potatoes. A 9"X13" baking dish was perfect and I topped it with 8, 1/2 cup servings of instant mashed potatoes. I also used Colby cheese which tasted great. A little sea salt really wakes up this already flavorful dish. I drained the beef before I added the vegetables and I drained the vegetables as well. I really liked this recipe because of its endless customization options. You can add whatever vegetables you want and this will probably taste great with whatever ingredients you can find in the cabinet.
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