t.doverspike Profile - Allrecipes.com (12263126)

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t.doverspike


t.doverspike
 
Home Town:
Living In: Pittsburgh, Pennsylvania, USA
Member Since: Mar. 2011
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Mediterranean
Hobbies: Gardening, Reading Books, Music, Wine Tasting
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Recipe Reviews 6 reviews
Calico Bean Casserole
This is a mandatory dish at our family reunion. I rarely measure anything and change it up every once in a while, but even though they never come out the same way twice, everyone loves them. I use all of the listed ingredients with the exception of dry mustard, I use prepared and I use cider vinegar instead of white. I also cook the bacon until crisp and remove and drain it leaving some of the bacon grease in the pan to saute the onions in. I cook the ground beef separately so that I can drain the grease off of it. With the exception of the pork and beans, I drain and rinse all of the other beans. I use dark red kidneys, baby butter beans because they are closer in size to the others and pinto beans. I always add lightly sauteed red and green bell peppers and sometimes hot Hungarian wax peppers. I also sometimes add sauteed matchstick cut carrots. If I have an opened bottle of barbeque sauce in the fridge, I put some of that in as well. I have made this with all ground beef and with beef and sausage, either way it is alway a hit. I take it to the reunion in a six quart slow cooker and I am disappointed if there is not any leftover since it's just the two of us and it makes too much to be practical to make regularly at home. You really can't go wrong with this when you adapt it to suit your tastes. If you don't like really sweet baked beans, use less sugar. If you like a little heat add hot pepper. The key to a successful recipe is to taste as you go and adjust accordingly.

1 user found this review helpful
Reviewed On: Jul. 1, 2015
Midwest Salisbury Steak
I just made Salisbury steak and this recipe is very similar to mine. The only difference is that I used Italian seasoned bread crumbs, water instead of milk and freshly ground pepper. I also added a couple of tablespoons of ketchup. I rarely measure things when I cook and I had more than a pound of meat, but I probably used more Worcestershire sauce than what is called for here because of the addition of ketchup. For the gravy, I removed the patties to a plate after I browned them and used the same skillet that I browned the patties in, to brown the mushrooms and onions as I did not want to waste the yummy brown bits that add so much flavor to the gravy. I did not use the onion soup/water, I just used low sodium beef broth. I put the patties and gravy in a covered casserole dish and I finished mine in the oven. I had it at 350 degrees for about a half hour. Cooking times are going to vary depending on the size/thickness of your patties, the type of pan and the way your stove works, so I cannot rate any recipe according to whether or not it was done in the time stated, there are way too many variables. We're having the leftovers tonight!

1 user found this review helpful
Reviewed On: May 8, 2015
Broccoli Garlic Angel Hair Pasta
This is a great recipe that I grew up eating and still make it often, just last week, as a matter of fact! I prefer to use Spaghetti Rigati or Thin Spaghetti. I usually just eyeball the recipe, but Chef John's measurements are spot on. I do add some freshly ground black pepper and sometimes I change it up by adding caramelized onion. Last week, I added the onion and also bacon that I chopped finely and crisped and sauteed the onion, garlic and stems using a bit of the bacon grease along with the oil and butter. That was a tasty variation. Another variation that I have made, one that might not appeal to everyone, is to cook the florets until they are very soft and mashing the broccoli/garlic and onions into the stock, leaving some of the broccoli in small chunks. This method makes it more of a sauce that will cling to the pasta. Alternately, you can also set aside some florets to cook tender crisp so that you have the best of both worlds! For Chrissy, yes, you can use frozen broccoli, but the cooking time will have to be adjusted. I would let the broccoli thaw first and then proceed with the recipe. Hope this helps!

15 users found this review helpful
Reviewed On: Mar. 20, 2015
 
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