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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

Killer Bacon-Cheese Dogs

Reviewed: Jul. 4, 2011
I make this same hot dog almost identically, except I use a slice of my own oak wood home smoked sharp Cheddar. However in short, everything including a piece of old tractor tire is better with bacon.
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31 users found this review helpful

Curry Pineapple Fried Rice

Reviewed: Jun. 4, 2011
This was really tasty but required a major substitution. I used hoisin sauce instead of fish (purge fluids) sauce. Then topped it with some sliced green onions when it was plated. It made 3 realistic size servings.
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4 users found this review helpful

Chicken Suiza Cornbread Bake

Reviewed: Apr. 13, 2011
Appreciating a complete meal in one dish, this is something I've made several times. To give it a boost in flavor and comfort factor I used butter instead of margarine, a whole 4 oz can of chopped green chilies, 2 minced serranos, 3 cloves of garlic, 2 tsp ground pasilla pepper, 1 tsp ground cumin, 2 whole eggs instead of substitute, normal sour cream instead of nonfat and cups of grated pepper jack. I topped it with the cheese during the last 15 mins of baking so the cheese would be creamier. A 9x13 baking dish makes about 6 servings, not 12, if you serve a large salad with it.
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12 users found this review helpful

Easy Whipped Cream

Reviewed: Mar. 27, 2011
This was pretty good. I doubled the amount of heavy cream for less of a sour cream taste and adding 1/2 packet of unflavored gelatin completely dissolved in 2 oz of warm milk. When the cream was beaten to about 10 seconds away from the stiffness I like I added the dissolved gelatin and continued beating to incorporate it evenly. Adding the gelatin stabilizes the whipped cream allowing it to be kept in the refrigerator for several days without going runny.
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20 users found this review helpful

Garlic Pita Bread Bites

Reviewed: Mar. 20, 2011
If it were possible to give something a 6 star rating these would be it. I have been making something almost identical for 3 yrs. It was one those off the top of my head recipes. I open the pita bread and separate the 2 halves so they are extra thin and turn out super crispy. After brushing the butter mixture over them I give them a sprinkle of Kosher salt and then bake. Betcha can't eat just 10!
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4 users found this review helpful

French Onion Dip From Scratch

Reviewed: Mar. 19, 2011
This dip is addicting and you need to be careful you aren't left alone with it. It's good on anything including just a spoon. The only things I did differently was to use fresh cracked black pepper instead of white because I prefer it and don't care if the black flecks show. I also substituted bacon fat for the olive oil.
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11 users found this review helpful

Chili Dog Casserole II

Reviewed: Mar. 3, 2011
I make this 2 or 3 times a year and it's comfort food that is so easy to tweak to your own personal taste. I'm fussy about hot dogs and use only Farmer John or Kosher hot dogs. When wrapping the dogs I add some mustard to the tortilla, some chopped onion and some coarsely chopped olives. The chili for both the bottom and top gets some chopped fresh serranos for some added bite. Also when cooking for 2 and you don't want left overs it's easy to halve this recipe and use a smaller baking dish.
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6 users found this review helpful

Fluffy Pancakes

Reviewed: Mar. 2, 2011
They weren't bad but common sense and experience told me to halve the vinegar and increase the milk by 1/4 cup and I also added 1 tsp vanilla and substituted melted bacon fat for the butter. As far as serving size goes the recipe made made 2 skimpy servings for my partner and me.
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2 users found this review helpful

Scottish Shortbread III

Reviewed: Feb. 5, 2011
This was a little to dry and crumbly for me but it is delicious, I just finished my second piece. The next time I think I'll use 4 1/2 cups of flour. I added 1 tsp of vanilla and loved the fact that this recipe made a half sheet pan. I cut it up into 24 bars, I don't like small anything when it comes to desserts, cookies, pastries, etc. This would go great topped with some Meyer lemon curd and good sized dollop of freshly made whipped cream.
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3 users found this review helpful

Normal Chicken

Reviewed: Jan. 30, 2011
After tweaking to our taste this was very good. I substituted A-1 steak sauce for the Worcestershire, I do that for everything calling for Worcestershire because the idea of eating anchovies or anything with anchovies in it absolutely disgusts me and I find the steak sauce to be the perfect substitute. Also I added 1/4 tsp of black pepper, 1 tsp garlic powder and 1/2 tsp onion powder and 1 Tb molasses. Like some others I used thighs 2 for 1 instead of breasts because I just like dark meat better. The whole thing was quick and easy and while the chicken cooked I made rice and broccoli to go with it.
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11 users found this review helpful

Asian Orange Chicken

Reviewed: Jan. 28, 2011
I have prepared this many times, talk about Asian comfort food! This is a simple recipe to double or triple when family or friends are coming over. I used a little trick taught to me by my Japanese Aunt many yrs ago, substitute half too all of the flour for corn starch. It makes fried foods much crisper and more true Asian texture wise. Also since I do not like the flavor of olive oil I always use canola or a mixture of canola and or bacon fat depending on what I'm frying, sauteing, or browning. I used all canola with the orange chicken and substituted cut up boneless chicken thighs instead of breasts 2 to 1 since dark meat is my favorite.
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30 users found this review helpful

Garlic Green Beans

Reviewed: Jan. 17, 2011
This was a perfect side dish to go with some left over pork loin I had cooked on the rotisserie. I substituted the 3 tbs of olive oil for 1 tb of bacon fat and one extra tb of butter, about 2 lbs of fresh green beans cut to size and dropped in boiling salted water for 2 mins before draining and adding to the skillet. I quickly stirred the beans in with the rest of the ingredients in the skillet, removed from heat topped with Parmesan and served. They were wonderful and there weren't any left overs.
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4 users found this review helpful

Bacon Cheese Frittata

Reviewed: Jan. 3, 2011
Very quick and simple to make and delicious. I used 8 eggs instead of 6, 10 pieces of thick sliced bacon and substituted bacon fat for butter. This is a very versatile recipe where you can add just about anything you like such as spinach, mushrooms, etc. It's great with chopped green chilies, fresh chopped serranos, chopped cilantro and sliced black olives.
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1 user found this review helpful

Sherry Sour Cream Chicken

Reviewed: Dec. 31, 2010
An easy and delicious recipe to tweak to your own tastes. I added fresh garlic, used 1 tsp of rosemary, sliced onions and mushrooms added fresh tarragon, doubled the sauce and included 2 Tbs of flour to tighten up the sauce. Since dark meat is my favorite I replaced the breasts with boneless chicken thighs 2 to 1. I'll definitely make this a few time a year.
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4 users found this review helpful

Ultimate Chocolate Chip Cookies

Reviewed: Dec. 1, 2010
I have made these cookies many times over the years and I have to say that they are truly the best chocolate chip cookies I've eaten. Sometimes for variation I'll add a dash of nutmeg or some oatmeal but it doesn't matter, they always disappear very fast.
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1 user found this review helpful

Displaying results 41-60 (of 69) reviews
 
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