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The Easiest Way To Cook Bacon

Reviewed: Mar. 18, 2015
I might use the oven for cooking some maple brown sugar candied bacon but not the oven for basically fried bacon. Too much energy use involved in heating the oven then the cook time. Also I'm not a fan of cleaning my oven any more often then I have to. I don't want to imagine what kind of spatter mess I might have to deal with. Something flavor wise gets lost using the micro wave. My large cast iron frying pan does the job just fine and there is something about the fried in a pan taste that works best for me.
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Country Fried Floured Bacon

Reviewed: Mar. 2, 2015
This is about the wonderful flavor of bacon and this recipe is great. If you have fears of becoming obese from eating this then don't.
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3 users found this review helpful

Spinach Stuffed Chicken Breasts

Reviewed: Feb. 24, 2015
I used 2 slices of bacon per breast half since I always cook large chicken breasts. After butterflying the chicken I pounded it out slightly so as to make them large enough to take all of the spinach mixture since I used just 2 breast halves. I held them together with tooth picks. Instead of plain Feta I always use the herbed kind, it adds so much more flavor to anything, also I used cracked black pepper to taste.
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Cheddar Biscuits

Reviewed: Feb. 21, 2015
I started making a close version these long before I saw the recipe on this site. I use sharp cheddar just because that is our preference. I also take 2 strips of thick sliced bacon sliced lengthwise down the middle and then dice the slices into a small dice, fry til crisp. After the bacon is drained I add it to the mix. I sprinkle Kosher salt on top instead of garlic salt. Honestly you could have just these for dinner split in half then buttered they are that good.
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Baked Pancakes

Reviewed: Feb. 21, 2015
This is a Dutch Pancake or a sweetened version of Yorkshire Pudding. My only addition is 1 tsp of baking powder because it turns out just a bit thicker. When we have it with a meat dish I leave out the sugar and top it with gravy from whatever type of meat I made. When we have it for breakfast, since it has two eggs in it I make two of them and we both have one along with 4 sausage links or 4 strips of crisp cooked thick sliced bacon from the butcher counter. I'll top it with maple syrup, hot cherry pie filling or our favorite, hot apple pie filling. It's a very filling and comforting breakfast that we usually have on a weekend morning so we can enjoy that wonderful satiated feeling and just lounge around for a couple of hours. As stated it looks fancy but super easy to make.
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12 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Feb. 9, 2015
This kind of soup is right up our alley. I scrubbed the potatoes well and left the skins on because that's our preference, doubled the amount of ham. Also added 1 can of whole kernel corn, drained and swapped out 1 cup of milk for 1 cup of heavy whipping cream. Just as I turned off the heat I stirred in a heaping cup of grated sharp cheddar cheese and when served topped the soup with thinly sliced green onion. The recipe made 4 delicious and hearty servings not 8.
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2 users found this review helpful

Honey-Mustard Macaroni Salad

Reviewed: Jan. 25, 2015
This is delicious. I am a macaroni salad fiend, I love it and can and have had it and only it for dinner. I did do a few things differently to suit our tastes. I swapped out the milk for sour cream and used 1/2 cup, used a red bell pepper instead of green, 1/4 cup of chopped chives and 2 tbs of cider vinegar, I love tangy vinegary things and the honey mustard with the vinegar gives it a nice sweet and sour taste.
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Kalua Pig in a Slow Cooker

Reviewed: Jan. 25, 2015
I was raised in Hawaii and except for using a crock pot or slow cooker instead of an imu this is the real deal. I live on the central coast of CA where there are banana trees on just about every block so I ask a neighbor for a couple of the leaves. I wrap my pork roast in the banana leaves after rubbing the salt and liquid smoke over it. I however use Kosher salt instead of sea salt. Realistically everything that lives in the sea poops and pees in it, humans empty both treated and raw sewage into the oceans and birds fly over the drying ponds, no thank you. I always use a good sized pork butt because we love the left overs and they freeze well. The amount of salt I use depends on whether the roast is large or very large. Gotta have sticky rice to go with it topped with the shredded pork and juices. The first bite always brings back a flood of memories.
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4 users found this review helpful

Cinnamon-Roasted Almonds

Reviewed: Dec. 15, 2014
My mom gave me this recipe at least 30 years ago. I swap out the 1 tsp of water for 1/2 tsp Almond extract, a little of that goes a very long way. I beat the egg whites till very frothy and double the cinnamon sugar using a 50/50 mixture of white sugar and light brown sugar. When making candied Pecans, my favorite nut, I'll use maple extract. Sometimes if making a double batch I'll add just one dash of cayenne pepper to the egg white mixture and use that on the second batch. Either way they're very addictive.
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Mom's Apple Fritters

Reviewed: Nov. 15, 2014
This is a basic fritter batter which I have used for decades for making all kinds of fritters. For most fruit fritters I add cinnamon to the batter to amp up the flavor. The outcome taste wise when it comes to apple fritters depends a lot on what variety of apple you use. This batter, minus the cinnamon, makes great corn fritters which are wonderful when eaten hot with maple syrup. Also the flavor of cinnamon sugar will vary depending on the ratio of cinnamon to sugar. My rule of thumb is 1 part cinnamon to 4 parts granulated sugar. Cinnamon may also be added to powdered sugar for dusting.
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Cheese and Bacon Potato Rounds

Reviewed: Sep. 18, 2014
This recipe is fantastic and so versatile. Using the potatoes as a blank canvas you can top them with anything. One of my favorite burritos is potato, cheese and green chile. After the potatoes are done I top them with chopped green chile and cheese and put them back in the oven so the cheese can melt. We love them so much that I buy very large potatoes and my husband and I make them our dinner. I tried another reviewers suggestion and added some BBQ sauce to the bacon and wow they are a baconholics dream come true.
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2 users found this review helpful

Slow-Cooker Barbecue Ribs

Reviewed: Jul. 20, 2014
I did change the recipe to taste. I always swap out Worcestershire for A-1 Steak Sauce because I don't like anything made with anchovies. For a nice sticky BBQ sauce use honey in place of most of the brown sugar. I gave this 3 stars due to the lack of a smoke source.
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Tonya's Terrific Sloppy Joes

Reviewed: Jun. 22, 2014
I made this last night, it's a good basic recipe. I used 85/15 ground beef and added 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried dill weed and upped the vinegar from 1 tsp to 1 Tb. We'll have it again for dinner tonight and then tomorrow use the rest up on pasta. Sloppy Joe mixture over pasta is always a hearty comforting winner dinner for us.
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Lemon Square Bars

Reviewed: Apr. 27, 2014
After reading other reviews I doubled the amount of filling but cut back on the sugar by 25%. I love lemon and am fortunate to have a Meyer Lemon tree outside my front door. As with all lemon bars I always add some lemon zest to the filling. I like short bread cookies so the crust was perfect. To the crust I did add 1/2 tsp of vanilla extract. I liked that the recipe said it made 1 9"x13" pan and not some rediculously large number of itty bitty bars. When it comes to dessert, small is something I don't know how to do.
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Roasted Curry-Spiced Sweet Potatoes and Cauliflower

Reviewed: Mar. 22, 2014
I gave this 5 stars because I make something similar and it's delicious. I have 1 question. Is the 1/4 cup of black pepper a typo, is it supposed to be 1/4 tsp? I'm going to fix this tomorrow and will play with the amount of black pepper starting with 1/4 tsp.
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3 users found this review helpful

Country Fried Steak and Milk Gravy

Reviewed: Mar. 21, 2014
I make this sometimes using pork sirloin and it's incredible but either beef or pork I use about a 6 oz cut of meat which I pound and tenderize, this makes for a big satisfying steak. Instead of plain lard I use bacon fat, always have always will. You can season the meat and dredge with whatever you like in the way of spices. I keep mine fairly simple. Salt, lots of black pepper a bit of garlic powder, onion powder and fresh thyme leaves to taste added to the gravy. Like another reviewer stated, I triple the amount of gravy because we have mashed potatoes and biscuits with ours and we like a lot of gravy. Before adding the flour to the fat in the pan I add some minced fresh onion and saute for a minute or so. Some people complained that it was not health food. It's not supposed to be, it's supposed to good down home comforting country cooking which it is. I don't make this weekly but we have it several times during the year and company and family love it. It's ok to treat yourself to an indulgence once in a while.
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Green Beans with Blue Cheese

Reviewed: Feb. 6, 2014
I made these last night and they were incredible. These green beans certainly could be served for a special occasion but are simple and quick enough to make for any meal. Not being able to get past the vomity taste of Blue Cheese I always swap it out for herbed Feta which is what I used. No the recipe is not low fat but then nothing in my kitchen is and I don't worry about that. Now I can't wait to pick my first batch of green beans this coming spring.
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Cheddar Baked Chicken

Reviewed: Jan. 26, 2014
I use crushed Cheddar and sour cream potato chips in place of the crispy rice cereal when I make this chicken dish and it IS delicious. However 1/2 chicken breast half is only 1/2 serving of chicken.
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Garlic Mashed Potatoes In The Slow Cooker

Reviewed: Jan. 9, 2014
I like making a big batch of mashed potatoes like this because I freeze some of them in qt sized freezer bags. Thaw out a bag, put in a sauce pot over a very low flame and stir a few times and you would think they were just made. I also add a couple of bay leaves and black pepper to the salted water when boiling them. I scrub mine well and leave the skins on before cutting and boiling then mash with a hand masher because I like chunky skin on mashed potatoes. Also I swap out the chicken broth and use half and half. I know, rich but what the heck, very comforting and we don't eat them every day. Whenever there is a family get together I always get asked to bring "your" mashed potatoes.
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Absolutely Ultimate Potato Soup

Reviewed: Sep. 24, 2013
Delicious and don't be afraid to use bacon fat. Bacon fat/lard has 40% less saturated fat then butter. However it's about comfort factor and taste to me so I us a 50/50 mixture of butter and bacon fat for lots of things that I fry, brown or saute.
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4 users found this review helpful

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