gregoryz Recipe Reviews (Pg. 1) - Allrecipes.com (10734184)

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Navy Bean Soup I

Reviewed: Nov. 9, 2006
Here's a tip from my mom. If you are going to use a ham bone for flaver, cook the ham bone in water & make the stock first. Then use it instead of cooking it all together. It will give a lot more room in the pot for veggies & it is a lot easier to remove bone & bits from stock then it is when its in the soup.
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673 users found this review helpful

Slow Cooker Dump and Go Cheesy Chicken

Reviewed: Nov. 9, 2006
I added a step. I seasoned the chicken (salt, pepper & garlic powder) then browned in a pan with Smart Balance (butter). I then put chicken in crock. Added milk to the pan to loosen bits. Used 1 can of soup & 1/2 jar Tostito's 'Salsa Con Queso' ( it's a medium spicy cheese dip for chips). It made for a richer cheesy flavor & a bit of a kick.
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102 users found this review helpful

Authentic Cincinnati Chili

Reviewed: Jul. 13, 2010
This was awesome and tasted soooo much like the real thing, but without the grease! I did not have whole cloves or the allspice berries, so I used 1 1/2 tsp of ground. I did take another's advice and used beef broth instead of water, and it was saltier than I'd like. I will use water next time! THANK YOU THANK YOU Melissa for this great recipe!!
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33 users found this review helpful

Chickpea Macaroni Salad

Reviewed: Feb. 23, 2009
THIS WAS AWESOME! Anyone making this MUST use feta chese and kalamata (rich flavored Greek) olives.They go together like sauce and cheese on a pizza. Like others,I cut down on the onion and olive oil. Then I added some of the olive juice to the dressing. I also used whole cherry tomatoes (as someone said salad gets soggy in time), & some fresh parsley.Definately a keeper!
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13 users found this review helpful

Erica's Delicious Slow Cooker Beef Roast

Reviewed: Jun. 18, 2009
THIS WAS AWESOME. I DO NOT USUALLY CARE MUCH FOR POT ROAST BECAUSE IT ALWAYS COMES OUT DRY. THE SEARING PROCESS MUST BE THE SECRETE. EVERYTHING ELSE I DID THE SAME EXCEPT I ADDED ABOUT 2 TEASPOONS OF 'BETTER THAN BOUILLON' BRAND BOUILLON TO THE GRAVEY WHICH GAVE A VERY RICH FLAVOR.I HIGHLY RECOMMEND 'BTB'. IT IS SO MUCH BETTER THAN REGULAR BOUILLON; THE 'VEGETABLE BASE' IS BEST AND IT IS USED EXACTLY THE SAME WAY AS REGULAR BOUILLON.
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9 users found this review helpful

Strawberry and Feta Salad

Reviewed: Aug. 2, 2010
Wonderfully fresh twist on a salad.I used mixed greens and reduced the oil to 1/2 cup as others suggested and it was perfect! thanks for the great recipe.
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7 users found this review helpful

Jan's Pretzel Dogs

Reviewed: Nov. 16, 2011
I've been searching for a recipe like this and these were GREAT! I think I made my dough a bit too thick as the bottom (underneath the dog) did not bake completely. I will adjust next time. But they looked beautiful and tasted great! I also added black and white seseme seeds to a few for look and texture and they were great,too!
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6 users found this review helpful

Sun-dried Tomatoes I

Reviewed: Jul. 1, 2010
These were awesome! Took about 9 hours. I did increase temp to 300 degrees for about an hour. I also poured out some of the juice that accumulates when they are baking. I used mine on homemade pizza!!
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5 users found this review helpful

Cajun Blackened Catfish

Reviewed: Oct. 26, 2012
This is a WONDERFUL blacking season (THANKS Paul!). I have made this a few times. It is best to just make 3x or 4x and keep in a jar for future use. ALSO, I melted the butter (i used salted) and brushed it on the fish; then sprinkled the seasoning on the fish and blackened in my cast iron pan (outside on my gas grill burner) without adding any additional butter/oil and it was FANTASTIC! The seasoning stayed on and crisped nicely.
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4 users found this review helpful

Mexican Style Meatballs

Reviewed: Aug. 6, 2009
I did not like the sauce or the meatball
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4 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: Dec. 20, 2008
AWESOME. I GRILL IT. DON'T OIL IT. THE FLOUR KEEPS IT FROM STICKING. IF IT BURNS ITS OK. IT ACTUALLY TASTES BETTER WHEN IT IS WELL DONE. ONCE GRILLED, MAKE PIZZA ARE USUAL AND BAKE IN OVEN.
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4 users found this review helpful

Mini Meatloaves

Reviewed: Aug. 24, 2006
Meat loafs were excellent. I found the glaze a bit overpowering. ( I used all & there was about 1 1/2 tbs per loaf) Next time I will make 1/3 the glaze & brush on.
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4 users found this review helpful

Honey Fruit Salad

Reviewed: Jun. 12, 2010
Wonderfully refreshing! I also tossed and drained bananas is a small amount of lemon juice so they would not turn (also works for apples!). For less sweet, use more lemon juice. I used 3T honey- 1t juice. Made plenty of juice because I also used fresh pineapple. Blueberries, strawberries and fresh pineapple. This is a perfect healthy spring/summer dish when berries are in season!!
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3 users found this review helpful

California Italian Wedding Soup

Reviewed: Aug. 26, 2008
AWESOME! I DID BROIL THE MEAT BALLS. I ALSO BUY ROTISSORIE CHICKEN A LOT FROM B.J'S. I ALWAYS KEEP THE JUICES AND USE FOR COOKING.(COOL FIRST TO REMOVE MOST OF THE FAT). I ADDED SOME SOME OF THESE JUICES AND THIS MADE FOR A VERY RICH TASTING SOUP.
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3 users found this review helpful

Thai Chicken Balls

Reviewed: Jun. 19, 2007
THESE ARE GREAT BUT DO NEED DIPPING SAUSE.ALSO GREAT FOR A HEARTY SOUP. I USED SOY SAUCE, MINCED FRESH GINGER & SOME SESAME SEED OIL COMBO FOR DIPPING.HAD SOME LEFT OVER & PUT THEM IN MY HOMEMADE CHICKIN SOUP, NOW THAT WAS AWESOME.
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3 users found this review helpful

Spinach and Feta Turkey Burgers

Reviewed: Jun. 19, 2009
These are great when made as the recipe states and are a good base to play around with different vegetables. I have added kalamata olives, roasted red peppers and roasted asparagus (roasted and mixed with raw meat). I also add 1-1/2 t salt and pepper to the mix and season one side w s&p when cooking. I found that the added veggies make the burger more fragile (and very big) so I use a fry pan spayed w EVOO, med high heat cover them 6 minutes per side, then cut them in half and fry the cut side another minute or 2. Seems the more bulky veggies added the longer the cook time.
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2 users found this review helpful

Simple Carnitas

Reviewed: Sep. 7, 2013
I live in South Florida, home to some amazing Mexican/Cuban restaurants and Carnitas is one of my favorite. This is a great recipe that a made as written a couple times and have since finish tweaking (after a couple years of trying) to match what we get down here and it's pretty close. 1. I juice the oranges as I found cooking with the rind adds a bit of a bitter taste. 2. Added 2 seeded and halved jalapenos (this does not make it spicy because the seeds are removed, just adds flavor). 3. Added a bunch of cilantro (I wrap/tie the cilantro, peppercorns, garlic and bay leaves in cheese cloth. this makes the skimming easier and the peppercorns wont get stuck in the meat chunks, which happened for me). 4. Added a 10 oz bottle of Sour Orange (Badia or similar, usually found in ethnic section of food market). 5. Finally our Carnitas are served crispy. I break into smaller chunks (instead of shredding) and fry in a little canola oil in a cast iron skillet on high heat so the outsides get crispy. Serve with warm tortillas and crumbled Quesa Fresco (white Mexican) cheese. One more TIP.... IMPORTANT TO COOL AND STORE IN THE LIQUID UNTIL YOU USE (I make the day before and refrigerate over night. This keeps the meat moist. I ALWAYS make extra, freeze the meat IN THE JUICE and it stays moist and delicious! :-)
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1 user found this review helpful

Balsamic Roasted Pork Loin

Reviewed: Jul. 16, 2010
This was ok. I think it needs a bit of sweetness to counter the vinegar.
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1 user found this review helpful

Zucchini Patties

Reviewed: Aug. 10, 2009
These were AWESOME!! I used Jack cheese instead of mozzerella because that's what I had on hand. I forgot to get an onion so I used some onion powder. Ate them with maranara sauce. SOOOO GOOD!!!
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1 user found this review helpful

Old-Fashioned Cheese Potatoes

Reviewed: May 27, 2008
EXCELLENT AND SIMPLE!!!
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1 user found this review helpful

Displaying results 1-20 (of 25) reviews
 
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