Saint Louis Cook Recipe Reviews (Pg. 1) - Allrecipes.com (1273671)

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Quick and Easy Indian-Style Okra

Reviewed: Mar. 11, 2004
I decreased the oil to 2 Tbsp and used fresh okra and it was delicious and easy! I also used cayenne pepper instead of chili powder. It's well flavored but not too spicy. If you really want the burn, add more spices or peppers---I'll do this next time I make it.
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6 users found this review helpful

Fabulous Zucchini Grinders

Reviewed: Aug. 3, 2004
This recipe was simple and delicious. I used olive oil instead of butter to make it a bit healthier. I also used mozarella slices (what I had) and put the slice on the bun, then added zucchini filling resulting in nice melted cheese. Will definitely make again.
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23 users found this review helpful

Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Aug. 4, 2004
Great cookies! I even forgot the vanilla and they still vanished in no time.
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1 user found this review helpful

Jamaican Jerk Pork Chops with Island Salsa

Reviewed: Jan. 9, 2005
This recipe was easy and very tasty. It was a big hit for Sunday dinner. I substituted frozen mango chunks for the pineapple because I felt that was more authentically Jamaican. I also increased the jerk seasoning to give it more kick as well as more cider vinegar and some water to give a more liquidy sauce (and to replace the liquid from the pineapple). Finally I used a green bell pepper (much cheaper than the red ones). This was delicious and easy-definitely worth a try.
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3 users found this review helpful

Eggnog Cheesecake III

Reviewed: Dec. 16, 2005
This may be the best cheesecake I've ever made. I brought this to our work holiday party and EVERYONE raved about it. Not too sweet, great eggnog flavor. I did a gingersnap crust instead of graham cracker and that complemented the nutmeg and eggnog beautifully and substituted vanilla extract for the rum. It was very easy to make and the biggest hit I've had at a potluck since I made chocolate bread pudding 4 years ago. Definitely a keeper for holiday desserts.
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60 users found this review helpful

Baba Ghanoush

Reviewed: Dec. 27, 2005
Easy tasty recipe. I would add more lemon next time I make it but it was a big hit served with toasted pita. I think adding roasted garlic would be nice to mellow it out a bit and add more flavor.
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7 users found this review helpful

Mongolian Beef I

Reviewed: Mar. 9, 2006
This was surprisingly good and very easy. We really enjoyed it, even though it may not be the most authentic recipe. I was more generous with the crushed red pepper than the recipe states. Next time however, I will add more garlic and some fresh grated ginger as well as either double the green onions or add a vegetable (I think sugar snap peas or broccoli). All in all, a solid recipe that will be going into my regular rotation.
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2 users found this review helpful

Cajun Red Snapper

Reviewed: Nov. 21, 2006
This was really quick and tasty. My only quibble was I didn't have quite enough rub to coat my chicken well. I'll be more generous with the spice blend next time.
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2 users found this review helpful

Roquefort Pear Salad

Reviewed: Nov. 24, 2006
Hundreds of reviewers can't be wrong. This was a huge hit when I took it for our big family thanksgiving. I omitted the avocado (no good ones around here), I used D'anjou pears, and I did add the tablespoon of water to help carmelization; my nuts were a bit grainy but I think that was more operator error on my part. The dressing is indeed delicious and I think the recipe is enough, anymore and the salad would be greasy and heavy. As is, it adds the perfect flavor. If you can assemble the salad and dress it (without pecans) a few hours ahead to let flavors blend. Topped with nuts before serving. Fiance's family raved all night about it. I guess I know what I'll be bringing next year.
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5 users found this review helpful
Photo by Saint Louis Cook

Cranberry Pistachio Biscotti

Reviewed: Dec. 19, 2006
This an excellent recipe. I was a first time biscotti maker, and I had researched many recipes and techniques. My final choice was between this recipe and an America's Test Kitchen recipe; I went with this one for my first batch because it looked so easy (no egg separating) and relatively healthy; I made with almonds as I could not find shelled pistachios. The first batch my dough was extremely runny and sticky, and spread a lot in the oven. They cracked a bit with slicing after cooling 10 minutes but tasted fantastic, great texture. After more research the next night, I made some adjustments, the most important of which was sifting then measuring the flour. I also upped cranberries to a cup and cut almonds back to a cup. This batch was much less runny and sticky, easy to mold into gorgeous loaves. I cooled for 15-20 minutes and this batch turned out picture perfect (no breaks) and just as tasty. Fantastic simple recipe. I'll be making my 3rd batch (for christmas gifts) tonight. Can't wait to tinker with other fruits and flavorings.
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3 users found this review helpful

Golden Crescent Rolls

Reviewed: Dec. 27, 2009
While home for the holidays, the family requested I make crescent rolls for Christmas dinner, which I had not made before. This recipe was incredibly easy and tasty. I made 30 rolls for 5 people; none of the rolls actually lasted to dinner. Fresh out of the oven, brushed with butter they were amazing. Technique notes: I made the dough the night before and let it rise overnight. I then proceeded and let the rolls rise for 2-3 hours (this can even be longer as I discovered with a batch of cinnamon rolls I made from this base recipe as well). My step mom's oven must run pretty hot; on 350 F, 10 minutes nearly burned them (caught them in the nick of time). Keep a close eye on your first batch and I agree with shooting low with the temperature. Makes a nice not too sweet cinnamon roll dough too; I'll add some lemon zest to it next time for dessert applications.
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5 users found this review helpful

 
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