Harleysg Profile - Allrecipes.com (11590074)

cook's profile


Home Town: Scituate, Massachusetts, USA
Living In: Lakeland, Florida, USA
Member Since: May 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Camping, Boating, Walking, Fishing, Music
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Recipe Reviews 6 reviews
Classic Meatloaf
Not as good as I was hoping it would be. Plus cooking time way off. To me this is not a classic meat loaf. Classic for me is how mom used to make it, way to many ingredients in this one to be considered a classic.

1 user found this review helpful
Reviewed On: Jan. 6, 2015
Classic Goulash
First of all great recipe the only 2 things I did to make it like my moms was added chopped green bell peppers and used Worcestershire sauce instead of Soy sauce. Now for those of you who are not familiar with this, it is an American Goulash dish....if you are looking for a Hungarian, Mexican or Cuban Goulash then search for it by those names and you will find some. This Goulash is what I grew up with some 40 years ago up north, you can not compare this to the others, they are all made different. That would be like me saying a Coney Island Hot Dog is the same as a Chicago Dog...wrong. Again great recipe...thank you.

13 users found this review helpful
Reviewed On: Sep. 24, 2012
Scotch Eggs
Great basic recipe, made a few changes/additions on how we make them (this is for 8 eggs)...dust the eggs with flour to help sausage adhere better...used J.D. Sage Sausage...try mixing 1 egg beaten with 2 tsp dijon mustard and 1 tbls water, coat sausage covered eggs in this then roll in bread crumbs or panko crumbs...you can also add 1/8 tsp of mace or nutmeg to the sausage. To cut down the fat place the coated eggs on a greased rack in a large rimmed baking dish or sheet. Bake at 425 for 25mins, turning once, until golden brown.

3 users found this review helpful
Reviewed On: Sep. 14, 2012
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