Ron Recipe Reviews (Pg. 1) - (10850749)

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Foil Potatoes

Reviewed: Sep. 17, 2013
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.
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Chocolate Truffle Cookies

Reviewed: Mar. 13, 2011
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.
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World's Best Lasagna

Reviewed: Feb. 21, 2011
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.
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Cheesy Ranch Potato Bake

Reviewed: Feb. 16, 2010
Great recipe...with my own sensational twist. Tried several times as is, delicious. Then had a bright idea (happens once in a blue moon). My fav dressing is Ken's Sweet Vidalia Onion. So I substituted that for the Ranch. All I can say is that once you've had it this way, you'll never go back! Other than that wouldn't change a thing except as others have noted to consider reducing the amount of butter to just enough to coat the potatoes, @ 3 maybe 4 Tbsp. A small prep tip that might come in handy is to put the seasonings in a bowl, then add the potatoes and mix thoroughly to coat, followed by folding in the melted butter. This helps cover the surface of all the potatoes evenly. Then scoop the potatoes into your baking dish and finish preparing per directions.
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6 users found this review helpful

Pasta e Fagioli I

Reviewed: Apr. 12, 2008
This recipe is the great as is, but have tinkered a bit several times just to adjust a litte for personal taste. Used 2 tablespoons butter instead of oil; 1/2 box of dilatini pasta because seashells or larger pasta overwhelm the dish; 4 cloves minced garlic; only one can diced tomatoes, but in garlic/onion sauce;
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Devil's Steak Sauce

Reviewed: Apr. 3, 2008
Made the sauce as directed except used apple cider vinegar instead of malt (too expensive to buy just to use once in awhile) and it came out perfect. Have also used ketchup in place of tomato sauce - works equally well. Recipe is very forgiving so you can spice/sweeten up or down, try different jams, have fun experimenting to your taste as other reviewers have obviously done. My favorite use is on country fried steak (cube steak coated with bread crumbs and fried - also goes great with cubed pork steak), accompanied by a side of roasted rosemary red potatoes (wash and chop red potatoes into bite sized pieces, coat lightly with olive or vegetable oil, sprinkle with crushed rosemary and bake for about 20 minutes in a 350 degree oven). Entire meal takes less than 30 minutes.
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109 users found this review helpful

Corned Beef and Cabbage II

Reviewed: Mar. 18, 2007
Absolutely great recipe. Corned beef went so fast I swear the platter never hit the table. Apples mixed in the cabbage is a nice touch, does make a difference. Did try a few changes. Used an oven bag instead of foil, and added apple juice instead of water to both the bag and the cabbage. When corned beef was done, I basted with a glaze (1/2 cup light karo syrup - or honey - and 2 tsp of prepared mustard), put under broiler for @ 2 minutes, rebaste and another 2 minutes, just until careful not to burn. Served with remaining glaze, a side dish of horseradish and a side of 1000 Island dressing. Oh, make sure you do a big brisket. Leftovers are just as good if not better, especially for Reuben sandwiches.
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Sweet Potato Casserole I

Reviewed: Nov. 27, 2006
This is a keeper! Great with turkey,chicken, or pork, or even a small dish alone. Have to be very exact with ingredient amounts or can turn out runny, but recipe delivers as advertised. Just be sure to drain the sweet potato's thoroughly after cooking. I did alter the 8 serving portion a bit for personal taste: it's very sweet, so reduced white sugar to 1/2 cup; added 3/4 tsp each of ground cinnamon and allspice; used evaporated milk instead of regular milk...makes for a creamier mixture; and be careful not to overdo the pecans (one cup is a lot!). Everyone always wants seconds!!
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132 users found this review helpful

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