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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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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

Simple Peanut Butter and Tomato Sandwich

Reviewed: Sep. 19, 2013
Well now this just sounded so off the wall I knew it had to be good so I tried it and it was delicious. Like another reviewer I added a leaf of lettuce. What an unusual but great combo.
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Mama's Best Broiled Tomato Sandwich

Reviewed: Sep. 19, 2013
I have made this many many times. I use San Luis Cracked Wheat Sourdough and home made mayonnaise from a recipe Wesson Oil Co came out with in the 30s. Also like another reviewer stated I used some mozzarella and then topped that with Parmesan and topped it with fresh chopped basil after it came out from under the broiler. On hot summer days this great for dinner.
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Leftover Pancake Breakfast Sandwich

Reviewed: Sep. 5, 2013
I've been making this sandwich since my kids were little (decades ago) and it's delicious. You can use bacon, ham or breakfast sausage. I always use about a tsp of bacon fat per egg when frying them, more flavor that way. Also I put the maple syrup on the top of the bottom pancake and on the bottom of the top pancake. They're less messy that way.
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Perfect Breakfast

Reviewed: Jun. 5, 2013
I tried because it called for Parmesan cheese, never thought to put that on an egg sandwich before and it was delicious. An egg sandwich for breakfast is a no brainer, I eat them all the time and quite often add avocado. Sometimes with bacon, sausage, cheese, even, heaven forbid home made mayo. I liked the fact that this sandwich didn't call for a food police size portion of avocado. 1/2 an avocado is perfect on a sandwich for me unless I want more and then I'll add more. I have to agree with some previous reviewers, why criticize something you won't make because you object to some nutritional facts? Flavor, comfort factor, health in that order is the way I cook all the time. If 36 grams of sat fat is enough to overcome you then try bacon fat, it has 40% less sat fat then butter. I use both depending on what I cook, Sometimes a combo of both. Happy taste buds = an important good quality of life for me. If there are any complaints about my cooking it usually comes from me. Great recipe Britty.
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Sweet Pea Mockamole

Reviewed: May 2, 2013
I always have plenty of frozen peas on hand so I thought I'd give this a try. If you're expecting the flavor to be anything close to guacamole (wok-uh-mo-lay), it's not going to be. It's like peeling a delicious tangerine and expecting it to taste like a sweet orange. Both tasty and flavorful but different. Having about a dozen Haas Avocados on hand I added 2 of them very coarsely mashed, some lime zest and juice and little minced cilantro and it was really good. Using basic hummus as a blank canvas I quite often add avocados, or other things, to my hummus and it's always a hit. I've never thought of adding frozen peas though but am going to the next time I make hummus. I actually used a pound of peas so I had enough for experimenting in different directions. I finely diced 2 strips of bacon and fried til crisp, added it and the brown bits from the bottom of the pan along with a dollop of sour cream for taste and creamy texture and had a wonderful pea and bacon dip. This is a keeper and a 5 star recipe. And BTW if you make a large batch, it freezes well in small zip lock bags.
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Awesome Grilled Cheese Sandwiches

Reviewed: Mar. 5, 2013
I tried this a long time ago at someone's suggestion because I had to make 4 grilled cheese sandwiches. They were nothing like the grilled taste and texture you get from a pan on top of the stove. I now use a stove top griddle and can make 2 sandwiches at a time. Also 1 slice of cheese is a bit chincy unless you slice your own cheese thick the way I do.
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Buffy's Refried Beans

Reviewed: Jan. 30, 2013
This is how I have made home made refried beans for 30+ years except I ALWAYS use saved bacon fat instead of lard even though they are the same thing. Yes it's ok to use rendered pork fat of some sort. I use 2 lbs of dried pinto beans soaked over night and cooked the next day with the desired Latin spices added to the cooking water. When mashing them I use some of the cooking liquid as needed to get them to the desired consistency. After mashing they go into a large cast iron skillet with the bacon fat melted and very hot. It takes 2 batches to do 2 lbs of beans but worth the time. After stirring several times I adjust seasonings for flavor, turn off the heat, let them cool and portion them into zip top bags for freezing. This way I always have ready made refried beans on hand and don't have to use canned ones.
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17 users found this review helpful

Easy Salsa Meatloaf

Reviewed: Nov. 29, 2012
This was a nice variation of standard meatloaf. Since we like pork in our meat loaf (2 parts beef to 1 part ground pork) I added 1/2 lb unseasoned ground pork. The pork also compensated for the dryness of using just ground sirloin. Since it contained salsa I added some Latin spices and served it with spicy hot Mexican rice and whole kernel corn with sauteed onion and serrano peppers.
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Yummy Sweet Potato Casserole

Reviewed: Nov. 9, 2012
I make this several times a year, not just at holiday time. It gets tweaked a bit for more comfort and flavor factors. I use brown sugar for both the sweet potatoes and topping, substitute heavy cream for the milk and add 1/2 tsp ground cinnamon, 1/4 tsp ground ginger and 1/8 tsp ground cloves to the sweet potatoes. In the topping I use 1 cup of chopped pecans instead of 1/2. This goes well when I feel like baking a ham or pork roast any time of the year.
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9 users found this review helpful

Kelsey's Cheesy Bacon Breasts

Reviewed: Sep. 10, 2012
I've been making this on occasion for some time now. Boneless chicken thighs are my favorite so I use those. It does need a bit of seasoning though, so I add a bit of fresh thyme and garlic to the bbq/mustard mixture. I use 2 slices of bacon diced and fried til not quite done. I save 1 tb of the bacon drippings and add 1 tb of butter to the pan when browning the chicken, yeah I like it browned. The combo of bacon fat and butter for browning chicken is incredible. After the sauce coated chicken with the bacon and cheese goes into the oven I make gravy out of the drippings in the frying pan and serve it over garlic mashed potatoes. This is comfort food and even my 9 yr old grandson loves it.
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15 users found this review helpful

French Onion Dip

Reviewed: Aug. 21, 2012
I make basically the same dip except I omit the 1/4 cup of milk and use 1/2 cup of heavy cream and a few grinds of cracked black pepper. The cream not only makes it richer and more decadent but it thins it out enough so that chips don't break as easily. When I want to use it for baked potatoes I add some diced bacon fried very crisp, grated sharp cheddar and some sliced green onion tops.
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Ruby French Dressing

Reviewed: Aug. 18, 2012
This is some great dressing and is the basic recipe I'll use from now on to make French dressing. Being a big fan of vinegar (I like to sip different types of vinegars from a shot glass while working on line) I cut back a bit on the oil, I use canola because I don't like the taste of olive oil. I increased the vinegar to substitute the amount of oil I cut back on. Also I halved the recipe because I like to make all my dressings and like them to be as fresh as possible.
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Fresh Pea Soup

Reviewed: May 7, 2012
I absolutely love fresh peas, either eaten raw as soon as I pick them or put in boiling water for about 30 seconds. Just long enough for the butter to melt. For this recipe I left them in the boiling water for 1 min and then used a submersion blender to puree them, added 1 tb of butter along with the heavy cream. When I first came across this recipe I thought, how nice a fresh pea recipe that does not call for mint.
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8 users found this review helpful

Firecracker Casserole

Reviewed: May 5, 2012
I gave this 3 stars as the recipe was written due to blandness, 5 stars after it was tweaked for added flavor and zip. Why do so many recipes that call for browning ground beef with onion and or garlic say to drain excess fat afterwards? You're draining away some of the flavor of the onion and garlic! I brown my ground beef alone and drain any excess fat, remove the ground beef and using the same pan brown my onions and garlic. Too this recipe I used tomatoes with habenero instead of green chilies, 2 cloves of garlic grated on a rasp, 1 can of black olives very coarsely chopped and a can of whole kernel corn, drained. As the entree it actually made 6 servings.
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4 users found this review helpful

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