C1PNR Recipe Reviews (Pg. 1) - Allrecipes.com (1148451)

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Mexican Jicama Snack

Reviewed: Mar. 3, 2009
These are great! This snack was first shown to me by my young Mexican friend Vero in the early 90’s. She spoke very limited English but got the idea across just fine. Cut the Jicama into sticks or chunks then make your own Chile powder. A chunk of dried out corn tortilla, 6 or 8 dry Chiles de Arbol toasted in a dry skillet, and a pinch of salt. Snap off the chile stems and grind tortilla, chiles, and salt in a mini blender or spice grinder until a powder. Put Jicama on a plate, squeeze fresh lime over, and sprinkle on the chile powder. Really good with a cold Dos Equis or Pacifico!
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31 users found this review helpful

Twinkie® Weiner Sandwich

Reviewed: Apr. 22, 2012
This is so cool! I love the idea, and I will try it just as soon as I can get my hands on some Twinkies. Maybe I'll make one of these the next time I'm having hot dogs;)
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2 users found this review helpful

Mexican-Style Spaghetti and Meatballs

Reviewed: Jun. 3, 2011
5 Stars for the idea because I Totally changed it to a "Mexican Style Spaghetti Meat Sauce." This may not seem a "fair" review in some peoples eyes, but I REALLY appreciate the idea! Use ground beef and eliminate tostadas, bread crumbs, olive oil (unless using a real lean meat), essentially all the meatball stuff. Brown meat with remaining meatball ingredients. Combine sauce ingredients and cook together in a saucepan then combine with meat and serve over pasta. 1 or 2 pounds of meat? I don't know, I'll have to figure that out. 1 or 2 pounds of pasta? Same thing. It's going to be fun working on this one! :-)
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11 users found this review helpful

"Slow-Cooker" Boston Baked Beans

Reviewed: Jan. 25, 2011
Looks really good. I'm going to try this, but the "heavy" Maple syrup something I'm just not going to be able to find in the Boise area. It looks, too like you cut the bacon into bite size before adding, and I'll do that, too. I have some Grey Salt, unrefined sea salt, that I'll use instead of the Mortons. I really do NOT like to add salt or tomato products to bean dishes until the beans are completely soft, so I'll probably add that for the last hour or so of cooking. I love the idea of using 4 c of dry beans. Heck, if we're going to make beans, Let's make a BUNCH of them. Thanks Tracy Ann!
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3 users found this review helpful

Grilled Peaches

Reviewed: May 31, 2010
These were GOOD! The Bleu Cheese lends a different flavor for sure. I'll make these again. I love the onset of Summer when I can once again grill fresh peaches and plums. Now I'll have to try pears, too, as suggested by another reviewer.
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5 users found this review helpful

Syracuse Salt Potatoes

Reviewed: May 30, 2010
I was introduced to these while working in NNY building Fort Drum. They sold the packages of 4 lb potatoes and 1 lb salt so I tried it. The first time I kept the potatoes at a rolling boil until done. The next day I spent 30 minutes washing the salt residue off the stove. ;) I like to lightly smash a potato and put just a tad bit of butter on. These really do go great with BBQ and other bold flavored dishes. I Love them. Brings back fond memories of the great food and wonderful people of Upstate NY. They also go well with the killer Buffalo Wings I bought in a small store in Pamelia.
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2 users found this review helpful

Mushroom and Swiss Burger Meatloaf

Reviewed: Jan. 30, 2010
Oh Yes! Pumpernickle in my meatloaf topped by Chili sauce and with Swiss hidden inside. This is "good stuff, Maynerd!" Maybe next time I'll even try it with a little hotter version of Chili sauce. I'll try some sautéed fresh mushrooms, too.
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20 users found this review helpful

Garlic Brussels Sprouts

Reviewed: Feb. 15, 2009
Very good! I always try to buy small sprouts (like Oysters, small is better), but if you get larger ones, just cut them in half through the stem. For my Wife and I, we did 1 lb fresh sprouts sautéed in 1 T Butter and 1 T Olive oil. I served these as a side dish with barbecued steak and we ate everything! Very, very good!!
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0 users found this review helpful

Garlic Lover's Grilled Corn

Reviewed: Jun. 28, 2012
Love the addition of garlic to something we have been doing for about 40 years. Fresh corn steamed in butter, salt, and pepper, and now garlic! Directions should include to enclose corn in a tight "Drug Store" wrap that seals all seams so it does steam, not just cook, in butter. It's a constant contest between my Wife and I as to who wrapped the ones that "puffed up" and who wrapped the ones that leaked. :)
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1 user found this review helpful

Sweet Grilled Corn

Reviewed: Jul. 5, 2008
Fantastic! For over 30 years I've grilled corn in foil with only butter, salt, and pepper. Now I have a new recipe. For those having trouble getting the corn just right, you need to time your grill. I rotate my corn 1/4 turn every 6 minutes for even cooking. My old grill required 8 minutes per side. So try this recipe several times until you get the timing right. :-)
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23 users found this review helpful

Classic Fish and Chips

Reviewed: Mar. 30, 2004
I love this recipe! Only thing I do differently is let the fish set in the batter for a while. I think it helps the batter "stick" better.
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2 users found this review helpful

Broiled Short Ribs

Reviewed: Dec. 11, 2002
This was GOOD. Had a little extra catsup left so used about 1/8 to 1/4 c extra. We used ground Arbol chile powder, instead of typical chile powder, and got a nice, light, "bite" as a result. Meat fell off the bone! Wife and I both love it. Will certainly do it again. Whenever we can get good ribs.
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1 user found this review helpful

Pork Tenderloin in Bourbon

Reviewed: Aug. 19, 2002
This is GOOD! Our 2 1/2 lb tenderloin came as two 1 lb + pieces. Marinated about 4 hours and grilled maybe 20 to 25 minutes, until it came to temperature. Very juicy, tasty, tender, etc. Will definitely use this again.
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2 users found this review helpful

Reuben Sandwich II

Reviewed: Apr. 20, 2013
Someone mentioned that Thousand Island dressing is a "new" thing on a Reuben, and it is. In the olden days we always used Russian dressing on a Reuben, and I still do. There are several good recipes here for Russian dressing, some really easy and some taking a bit more time and effort. Try them and choose the one You like best, I did!
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2 users found this review helpful

Southwest Steak Bites

Reviewed: Aug. 7, 2011
Ah yes, another iteration of Finger Steaks, as originated at Mylo's Torch Cafe in Boise back in the '50s. Use any cut of red meat you like, I've had them with a LOT of different meats, including fresh Bear and Cougar steak. As finger food for a game, this makes just about enough for two guys. As a meal, for maybe 4 servings you need about three lb of twice fried French fries on a platter with the meat mounded on top. I LOVE these. I usually let mine rest in the refrigerator for about an hour after breading and before frying. Season with whatever you like.
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2 users found this review helpful

Hard Taco Shells

Reviewed: Dec. 26, 2009
I love tacos made this way. I use a small cast iron skillet just large enough for 1 tortilla with ~ 1/4" oil. Fry on one side 15 to 20 seconds, flip and fold in half. Fry maybe 10 seconds and flip for 10 seconds more. I sometimes put a spoon in the middle when I fold to keep it open. I sprinkle with a combination of 50% salt and 50% Gebhardts Chili powder that I keep in a glass shaker jar for use on homemade tortilla chips. Hanging over a roaster pan rack or cookie cooling rack works as well.
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10 users found this review helpful

Pan Fried Catfish Filets

Reviewed: May 16, 2003
Very Tasty! The farm raised catfish available to me really needs something added for flavor, and this did the trick. Good foundation for experiments too. As RE: Mercury - Check with your State Fish & Game. Some waters, particularly in old industrialized areas (like upstate New York where I lived), are very polluted and they can advise what to avoid.
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0 users found this review helpful

Taqueria Style Tacos - Carne Asada

Reviewed: Nov. 20, 2006
This is great just as is!! Next time I'll try it with Skirt Steak!!
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0 users found this review helpful

Fabulous Wet Burritos

Reviewed: Mar. 10, 2013
I love most Mexican cooking inspired recipes, and this one is no exception - it's really good! It seems, though, that a lot of reviewers are actually making some sort of Burrito/Enchilada hybrid, and that's fine as long as they don't complain about the results of THEIR recipe and attribute it to the originator.
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1 user found this review helpful

 
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