slo_cook Recipe Reviews (Pg. 2) - Allrecipes.com (10929438)

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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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3 users found this review helpful

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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2 users found this review helpful

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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16 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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3 users found this review helpful

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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3 users found this review helpful

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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9 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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5 users found this review helpful

Macaroni and Cheese with Caramelized Onions and Bacon

Reviewed: May 4, 2012
Now this is what mac and cheese is supposed to be like! Very rich and creamy, I didn't use any low fat anything in it, it's comfort food. Not something I would eat every day, maybe every other day. I doubled the bacon because I like to add bacon to the mac and cheese mixture, Ya can't ever get enough bacon. This is one of the 3 mac and cheese recipes I will always rely on.
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5 users found this review helpful

Spicy Chipotle Turkey Burgers

Reviewed: Apr. 3, 2012
Being forward thinking I substituted ground beef, 85/15, for the turkey which is way to dry for us. When we want Mexican we want Mexican so I doubled the chipotle, used fresh garlic and onion and 1/4 tsp of ground cumin. Instead of bland mozzarella we used thick hand sliced pepper jack. This recipe is a keeper and can't wait to make them when my Partner's family comes to visit from Mazatlan Mexico.
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2 users found this review helpful

Pan Fried Tilapia Sandwich

Reviewed: Feb. 26, 2012
This was very good and that is coming from someone who very very rarely eats fish. We do eat tilapia once in a while because it's so mild. Aside from some seasoning adjustments to suit our tastes I made it as written. The pepper jack cheese is a great idea. I'll make this again and enjoy every one of the 800 satisfying calories.
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4 users found this review helpful

Boardwalk Quality Maple Walnut Fudge

Reviewed: Feb. 2, 2012
OK this is for sure served on the candy platter served in heaven! Super easy to prepare and impossible to stay away from. Next time I'm going to try using Mexican style condensed milk. It has a caramel flavor and is great when you want to play with a recipe. Now it's out to the kitchen for another piece.
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13 users found this review helpful

Copia's Penne Pasta and Cheese Casserole

Reviewed: Oct. 19, 2011
The first time I made this was for out of town visitors the end of this past July, there were no left overs. I've made it twice since then. I use a whole pound of Farmer John thick sliced bacon, it's just necessary as we love bacon. I mix half of it into the dish and rest in the topping. Yes Molly is right, the fat/calorie police won't like it but when they come to my door I shoot 'em. The deliciousness squad on the other hand would love it.
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95 users found this review helpful

Roasted Garlic Mashed Potatoes

Reviewed: Sep. 30, 2011
This gets 5 stars even though I don't roast the garlic. In a small frying pan I add appx 2 tsp of bacon fat and over a medium low fire I add 8 to 10 whole peeled garlic cloves, stirring frequently til they have a medium brown color and are soft. To the water for the potatoes I always add 2 too 3 bay leaves, plenty of coarse ground black pepper and of course salt. I use russet potatoes only and scrub them well before cutting into boiling size pieces, never do I peel them. While the potatoes are boiling the garlic is browning and softening. When the potatoes are done and drained, bay leaves removed, they go back on a very low fire to remove excess moisture. To the pot with the potatoes I add salt, pepper, butter to taste (lots), sour cream instead of milk, Parmesan or cheeses of choice, and the browned garlic. I then mash them by hand using a curved heavy wire potato masher. They come out chunky with extra potato flavor and also have the flavor of the skin. A little milk can be added if they seem they need to be thinned a bit but more sour cream will have the same effect. I have been asked for this recipe so many times that I finally made several copies to keep on hand to give out when asked for it.
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10 users found this review helpful

Rosemary Chicken with Orange-Maple Glaze

Reviewed: Sep. 28, 2011
I came across this recipe quite a while back and have made it many times. Skinless chicken thighs are by far my favorite part of the chicken so I use them instead of breasts and allow 2 thighs per serving. To the recipe I add 1 Tb of balsamic vinegar and one large clove of garlic minced. This dish is simple, loaded with flavor and impressive.
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15 users found this review helpful

Jalapeno Popper Spread

Reviewed: Sep. 19, 2011
This deserves 6 stars. I used the canned chopped green chilies but since I have an over abundance of both jalapenos and serrano in my garden I minced up fresh ones, seeds and membranes NOT removed. Dear Lord this stuff was best served on a spoon. We couldn't leave it alone. I added a bit of fresh grated garlic and chopped cilantro.
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3 users found this review helpful

Tart Lemon Triangles

Reviewed: Aug. 31, 2011
These were pretty good. I used Meyer Lemon zest and juice, decreased the sugar by 2 Tbs, added an extra tsp of zest and 1/2 tsp of vanilla extract. After cooling I topped the filling with freshly beaten stabilized whipped cream with 1 tsp of Meyer Lemon zest and 2 Tbs of powdered sugar added then chilled it in the fridge before cutting. A 9" pie plate makes 6 not 12 servings.
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4 users found this review helpful

Feta and Bacon Stuffed Chicken with Onion Mashed Potatoes

Reviewed: Aug. 31, 2011
I haven't made this yet but am certainly going to make it in the next few days. I gave it 5 stars because I could taste it in my mind and it is right up my alley ingredient wise. I noticed that several people criticized the recipe without trying it because of the quantity of bacon, bacon fat and cream used. Well big deal, no one says you have to eat like this every day. Indulge yourself once in a while, it feels good. A famous Food Network Chef was asked why he used a certain ingredient instead of a "healthier" one. His response was "I will not sacrifice flavor nor texture for health." He went up several notches in my book. The bacon could be detected throughout the dish. Of course it could, that's why you use bacon in the dish in the first place.
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16 users found this review helpful

Mexican Pizza I

Reviewed: Aug. 11, 2011
I've been making "Tostadas" like these for 30+ years, altering the toppings to taste and based on ingredients on hand. Where does the pizza part come in?
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4 users found this review helpful

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