Cookin Dude Recipe Reviews (Pg. 1) - Allrecipes.com (10735666)

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Paleo Slow Cooker Pork Loin

Reviewed: Jan. 10, 2014
This is not an authentic paleo recipe. You cannot use fruit juice or potato starch. I juiced an orange and used coconut flour for gravy thickening. The taste was good, I would definitely double or triple the ginger and cinnamon for added flavor. Probably add a sprig or two of thyme for an extra layer of flavor. This is a pretty good base recipe to add. Paleo recipes long for flavour and we have so many options.
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2 users found this review helpful

Paleo Tortillas

Reviewed: Jan. 10, 2014
This was way too soupy to make a tortilla. I think it would make an excellent crepe, however.
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1 user found this review helpful
Photo by Cookin Dude

Dirty Martini

Reviewed: Oct. 2, 2013
Well I'm not a bartender like many of the reviewers are but I do drink my share of....well, everything!! I like a great dirty martini from time to time and almost always get them when I'm out at a restaurant. I decided to try one at home but checked online first to see what people had to say about making them. After several searches, this recipe seemed to be the best to me. I made it as stated in the recipe. After reading the reviews I opted to use the brine from my favorite olives since I'm addicted to them versus using the brine from quality olive jars. I use Goya brand olives with minced anchovies in a can from my local store. I like the saltiness and there is NO fishiness with these olives. The brine makes a fantastic mixer for this recipe. It may be because I'm now on round two but this is probably the smoothest dirty martini i've ever had. It is very important to use a high quality vodka and vermouth!! I do use a piece of cooked bacon as my swizzle stick (see photos) to increase the interest in this drink but I'm not sure that's necessary. The next time I make this, which will probably be over the weekend, I will be sure to get blue cheese stuffed olives with the bacon swizzle stick and the Goya brine. Happy sipping!!!!
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7 users found this review helpful

Absolutely Awesome BBQ Sauce

Reviewed: Sep. 13, 2013
I have made the recipe dozens of times. I've made it "as is" as many times as I've changed or added things, all depending on what I was using it for. Today I used the dark rum (like I've done many times before), took away a little of the brown sugar, added a little more chili sauce, and added 1/2 tsp of liquid smoke. This is the premier base sauce!!! Experiment and have fun. Thanks for such an easy and adaptive recipe.
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2 users found this review helpful

Simple Grilled Lamb Chops

Reviewed: Oct. 22, 2012
This really is a great recipe. I took other reviews advice, as well as Noor’s, and added the cinnamon, allspice, and garam masala. To be honest, I did forget the spices and didn’t add them until I pulled the meat from the marinade. It turned out deliciously. I kept the meat in the marinade for seventy-five minutes and most of the onions stuck to the chops. I added the extra spices and pressed them into the meat, then grilled them for about 5 minutes on each side – I had thick chops. They were perfectly seasoned, perfectly cooked, and very tender. Thanks for the recipe!
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5 users found this review helpful

Bombay Sloppy Joes

Reviewed: Sep. 23, 2011
I forgot to put one ingredient in the list when I was copying this over from Aarti's website: 1/2 cup of half and half. I mention it in the recipe though. Sorry!
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1 user found this review helpful

Gelato

Reviewed: Sep. 11, 2011
This was a great base recipe and I liked reading the other comments and additions to the recipe. I didn't find this at all eggy. While I was cooking the custard base I added fresh sweet basil, lemon zest and some of the juice from the lemon. The result was a creamy gelato with a fresh flavor.
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10 users found this review helpful

Beer Brats

Reviewed: Jun. 8, 2011
Love them but I made some changes: i only used 2 bottles of beer with 10 brats and I used 2 large onions sliced in rings. I boiled them uncovered until the beer was gone and all that remained were the brats and fully cooked onions that were starting to carmelize. I moved the brats to the grill and browned them up....then topped them with the carmelized onions. Great reviews from my guests!
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2 users found this review helpful

Sauteed Sweet Plantains (Tajaditas Dulces de Platano)

Reviewed: Aug. 2, 2010
I made some changes and additions to this recipe. I used very ripe plantains. I bought them when they were yellow with slight black spots and let them sit on my counter for 2 weeks (yes, 2 weeks) until they were completely black and felt mushy. Then I cut off the ends and used a sharp knife to cut thru the skin and peel it back to take out the flesh. I sliced them lengthwise. I melted 2 TBS of butter and 2 TBS olive oil over medium low heat. I added the plantains and cooked them slowly for about 5 minutes then flipped them over. I let them cook about 3 minutes longer then sprinkled the plantains with 2 TSP cinnamon and about 2 TBS of the brown sugar. Let them cook about 1 minutes longer, flipped them one last time and immediately took them out and put them on a serving platter.
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25 users found this review helpful

Rich Chocolate Frosting

Reviewed: Sep. 30, 2009
This turned out so great! The recipe is very easy and is basically fool-proof. The only change I made was to use heavy cream instead of milk. I figured if I was going to die and go to heaven I may as well go fully loaded.
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4 users found this review helpful

Beef Tenderloin With Roasted Shallots

Reviewed: Nov. 17, 2008
Excellent flavor and easy to make. I did make some changes to suit my personal tastes and dinner situation. I chose to use dry Marsala instead of port to cut down on some of the sweetness. I also cut my tenderloin into individual filets ahead of time. After cooking the bacon I drained the oil and made the sauce. I grilled the filets on the BBQ. I also did not add salt to anything because the bacon was salty enough and the other ingredients added their own flavor.
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2 users found this review helpful

Thai Curry Soup

Reviewed: Jun. 7, 2008
I love this soup! I've made it several times and don't really change many things. I do like it with a little more heat so sometimes I add different types of curry and different proteins. The basic recipe is great though.
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1 user found this review helpful

Boudreaux's Zydeco Stomp Gumbo

Reviewed: Sep. 23, 2007
GREAT Gumbo! I added a package of frozen seafood mix (shrimp, muscles, baby squid, etc) to the gumbo instead of just the shrimp. I also used dark beer (Guiness). Definitely a keeper!!
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3 users found this review helpful

Alligator Fingers

Reviewed: Dec. 27, 2006
This is a true southern recipe. I usually do dip mine in buttermilk prior to flouring but I tried it with the vinegar this time and it was good.
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16 users found this review helpful

Cranberry Sauce

Reviewed: Dec. 16, 2006
I loved this recipe. The orange juice added just the extra citrus that regular cranberry sauce is missing.
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2 users found this review helpful

Pfeffernusse

Reviewed: Dec. 3, 2006
I love these cookies. They remind me of my grandmother's cookies from Germany. I make the recipe exactly as is BUT after I pull them from the oven I put them in a bag of powdered sugar and coat them. Then I let them sit for 3 - 5 days. Sometimes I coat them again with powdered sugar before serving.
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30 users found this review helpful

Best Ever Pie Crust

Reviewed: Nov. 17, 2006
Excellent pie crust! I made this for a party and a caterer friend of mine couldn't get enough of it.
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1 user found this review helpful

Pull-Apart Bacon Bread

Reviewed: Oct. 29, 2006
I have been making this recipe for years. Everyone LOVES it. I can never make enough to go around. It's simple and you can always make it ahead of time if needed.
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1 user found this review helpful

Barbecue Ribs

Reviewed: Oct. 14, 2006
Best BBQ sauce ever! I added a little more rum. Easy to make and the kids loved the ribs.
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2 users found this review helpful

Chocolate Cavity Maker Cake

Reviewed: Oct. 14, 2006
I love this cake and make it whenever I can. I just had an opportunity again, but this time instead of making it with chocolate, I used white cake mix, vanilla instant pudding, butterscotch chips, and Frangelico. I'm a huge chocolate fan but I will definitely make it this way again. So many of my friends wanted the recipe.
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10 users found this review helpful

Displaying results 1-20 (of 21) reviews
 
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