TheXRayest Recipe Reviews (Pg. 1) - (10525597)

cook's profile





View All Reviews Learn more

Gingerbread Boys

Reviewed: Jan. 7, 2009
The children and I made these for Christmas 08 after my DD10 kept asking to make gingerbread. Having no recipe from scratch, I turned to here. These were great! The only thing we omitted was the ground cloves because I didn't have any - other than that, and the fact that I left the dough in the fridge for 2 days instead of a few hours to chill, they were not much variation from the original. They were sweet but not over-powering, and nice and crispy. Word to the wise - the "boys" spread out while baking, so leave plenty of room on the pan between boys or they will blend into one another, take it from me, LOL.
Was this review helpful? [ YES ]
3 users found this review helpful

Burgundy Pork Tenderloin

Reviewed: Jan. 31, 2012
This pork was FABULOUS !!! After a few modifications such as: I seasoned the tenderloin with cracked pepper and garlic salt (had no garlic powder), then seared it in a smidge of hot olive oil. Then I poured one cup of Merlot red wine (Sutter Home), and one cup of low salt, fat free beef bouillon into the roasting dish (my baking dish is smaller than 9X13 and the roast that I made was slightly over 1 pound). Placed the roast in the pan, sliced 1 rib of celery into thirds - placed them on top of the roast, and thickly sliced 1/2 of a Vidalia onion - placed the slices on top and around the roast. Baked at 350' for 45 mins. Then to make the gravy - I used 1 packet of "Better Than Gravy" brand beef gravy, 1 cup of the pan juices (which was all there was incidentally), and 1/4 c water. I simmered this concoction in a small saucepan until thickened, added the onions from the roast pan (discarded the celery - I figured they were only for flavor anyhow), and served the roast sliced with the gravy over it. This was the BEST pork medallion that I have ever had !!! Even my finicky 10 y/o son ate it (with no gravy, but he still ate it !) This recipe was the BOMB and def. a keeper !!! TY BROWNDOG ;-)
Was this review helpful? [ YES ]
6 users found this review helpful

Brooklyn Girl's Penne Arrabiata

Reviewed: Mar. 7, 2012
This is one delicious dish !!! I did modify it a bit by using egg beaters instead of eggs, seasoned panko crumbs, and dried basil because there was no fresh basil at the market - I didn't add a ton of basil, probably about a tablespoon. I also added a pinch of sugar to the sauce, and used no-salt tomato sauce (I used an 8 ox can) since I felt there was plenty of salt in the an of diced tomatoes. I simmered the sauce for about 40 mins to incorporate the flavors. I left the salt out of the panko crumb mixture also. This was awesome and definitely a keeper. TYSM Brooklyn Girl !
Was this review helpful? [ YES ]
1 user found this review helpful

Day-After-Thanksgiving Turkey Carcass Soup

Reviewed: Nov. 6, 2014
I've made this twice...the 1st time I went by the receipe almost exactly. It was okay, but I was slightly grossed out by having to fish the turkey bones and body parts out of the stock. The 2nd time, I used half of the carcass of a 16lb turkey, and tied it into cheesecloth. This method flavored the stock without the bony-mess. I added what was left of my french meat stuffing (has a bit of ground beef and ground pork in it), leftover homemade gravy, and medium egg noodles - which I cooked separately and added once the soup was done...and WOW = DElish !!! I did not add sage or poultry seasoning since I add Bell's Poultry Seasoning to my stuffing and spices are in that already. With a few modifications, this soup is the bomb-dot-com. Thanks to the OP for a great starter receipe.
Was this review helpful? [ YES ]
1 user found this review helpful

Chef John's Ricotta Meatballs

Reviewed: May 27, 2015
WOW! This a great meatball recipe! I pretty much kept it to the original with the following "personalizations": I used 1/2 of a Vidalia onion, 2 fresh garlic cloves (didn't want it to be over-powering), 1 tsp of basil, 1 T died parsley flakes, 2 "pinches" of cayenne pepper, less salt, and for the bread crumbs I used a mixture of seasoned panko and plain whole wheat crumbs. I basically "eye-balled" the amount of ricotta cheese - figuring 1 container full was 15 oz, so I used approx half a container. Being a tad impatient, I didn't pre-beat the whole egg, just cracked it right into the meat/cheese mixture and folded it in, then folded in the bread crumbs. The mixture smelled good, but looked a little pale before I cooked it. I hand-rolled them, and ended up with 32 balls. To brown them, I used a cast-iron skillet with the olive oil in it. I felt the balls held together pretty well - although after turning them over to brown on all sides, they didn't exactly appear "ball shaped" entirely anymore - but that's fine because they tasted AWESOME! I don't even really like meatballs, but these have reformed me. I used a jarred marinara, did not add water to it (did not want it too thin), baked some sweet Italian sausages in a dutch oven, cut them into the same size as the meatballs, added to the sauce and meatballs, and served over pasta. Well done Chef John! A++
Was this review helpful? [ YES ]
1 user found this review helpful

Subscribe Today!

In Season

Chicken Breast Recipes
Chicken Breast Recipes

With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.

Zucchini On The Grill
Zucchini On The Grill

The firm, juicy texture of zucchini make them a perfect side to toss on the grill.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
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