Ron Profile - Allrecipes.com (10850749)

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Ron


Ron
 
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Member Since: Nov. 2006
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Recipe Reviews 8 reviews
Foil Potatoes
Pretty Good Basic Recipe. After trying, made a couple of personal adjustments. Love baked potatoes so always make extra and keep on hand in refrig. Don't know how long they last this way because they always disappear too fast. Cut potato in half. Lay flat side down and puncture twice with a fork. Roll over and either puncture the meaty side multiple times with a fork to aerate or use a knife to cut three l/4" slits lengthwise. For 6 potatoes, melt @ 3 Tbsp butter (salted or unsalted), and with basting brush coat a plentiful layer of butter the length of each potato side. Sprinkle on some Kosher or sea salt to taste, and we like to add McCormick's Garlic Pepper mix, but you can add any spice combo that is your pleasure. Sometimes I also add a topping of Oscar Meyer Bacon Pieces. Press the two sides together and wrap tightly in foil - seam side up is just common sense. Oven at 400 degrees, preheat cookie sheet, evenly space potatoes and bake 75 minutes. When done and you open up the foil, sprinkle on some cheese of choice or a layer of sour cream, some broccoli bits, chili, whatever, then serve. If you store some of these puppy's for later, remove foil, reheat in microwave for 1 1/2 - 2 minutes on high, then put on toppings. You can also do these on a grill instead of an oven but you'll have to gauge the time based on your grill temp, or if you're camping, make ahead and just throw in the campfire coals for about 45-60 minutes.

0 users found this review helpful
Reviewed On: Sep. 17, 2013
Chocolate Truffle Cookies
Raspberry - the only thing that can improve on these cookies! I call mine Chocolate Raspberry Thunder. Make cookies as per Kevin's recipe. Change nothing except you may want to use parchment paper on your cookie sheet! When baking, DO NOT press dough down to make cookies flatten. When done cooking, cookies will be dome shaped. Allow to cool for about 15 minutes. Using a finger, thumb, or rounded end of spoon, very carefully press down in center of cookies, making a small well. Be sure not to go all the way through to the parchment paper; cookie will expand a little. Fill the well with seedless raspberry preserves, usually @ 1/2 teaspoon, and flatten to shape to top of cookie (I use a small cupcake icing knife for this step). Very carefully, place fingers around the bottom of cookie and push slightly to reshape so it's round again but don't squeeze so hard that it pushes the filling out of the middle. Place in freezer for @ one hour, then wrap individually with plastic wrap, put in freezer bag or container and keep frozen for the occasional best cookie you've ever eaten (if you haven't eaten half of them already!). Note: you can also make a well in dough and fill with preserves before cooking. Either way is good, but I like the flavor better when the preserves are fresh. I'd write a custom menu but not a supporting member.

7 users found this review helpful
Reviewed On: Mar. 13, 2011
World's Best Lasagna
Great recipe as is...but like most cooks I can't resist a few personal tweaks once in awhile. Personal preferences have evolved to using Sargento's Mozzarella/Provolone cheese combo, and occasionally I'll also mix in some Romano or Asiago. Love my cheese! Also switch between ricotta and cottage cheese (don't scrimp on quality; lower quality [store brand] ruins more lasagna than anything else). I find that the salt in the cheeses eliminates the need for adding extra salt suggested in the recipe and adds to a deeper flavor experience. For ingredients I usually use a little extra garlic and fennell, Hunts Garlic, Basil, Oregano sauce, and undrained Petite Diced Tomatoes rather than crushed to add texture. THis also makes the water in the recipe unnecessary. I don't put on the last layer of cheese and parmesan until the final 25 minutes of baking; allows the cheese to mingle with the sauce better, makes for a creamier top and browns perfectly to a golden tan. P.S. A point of info for others who seemed confused, sweet and mild Italian sausage are the same, just depends on how a brand labels their product.

10 users found this review helpful
Reviewed On: Feb. 21, 2011
 
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