Scuba_Steve Recipe Reviews (Pg. 1) - Allrecipes.com (13033918)

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Baked Spaghetti

Reviewed: Apr. 16, 2015
I followed the recipe as close as I could based on the ingredients I had on hand, which was pretty close, and this turned out great. The changes I made were that I used 1lb of mild italian sausage instead of ground beef, I added 1/2 cup of diced bell papper, I only had 24oz spagetti sauce, so I added 8oz tomato sauce, 1tsp Italian seasoning, 1/2 tsp oregano,1/2 tsp garlic powder, 1/2 tsp onion powderand 1 tsp corn starch (to thicken sauce). I will definitely make this again. Thanks for a tasty recipe!
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Santa Maria Grilled Tri-Tip Beef

Reviewed: Jan. 26, 2015
Very tasty as is, but If you have the time and a smoker this can be amazing! First, salt with kosher salt and refrigerate for 24 hours. Next, coat meat with olive oil and rub with dry ingredients, minus black pepper. Also, I like chipotle way better than cayenne. Wrap tightly with plastic wrap and refrigerate overnight (yes, that makes two days). Preheat smoker to 165-180 degrees and place cold meat straight from the fridge over active smoke (for this I like roughly 50% oak, 40% cherry and 10% mesquite). Smoke until internal temp reaches 100-105 degrees, then place the meat on the grill over a bed of hot coals. Baste with vinegar sauce. Sear but try not to burn the meat too much. Grill to 130 degrees internal then remove from the grill and hit all sides with a little freshly ground black pepper, tent with foil and let stand for about 5 minutes or so. Slice 1/4 inch thick cross grain. Magnificent!
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7 users found this review helpful

Frijoles de Olla

Reviewed: Dec. 3, 2014
I was going to put up my Hillbilly Pinto recipe until I saw this one. The only difference between this recipe and the one my family has used in the hills of Kentucky for well over a century is that we add a chopped onion in the beginning. If you don't have access to good lard, you can use uncured bacon or fatback and that's tasty too. What I like better about this recipe than most is that they don't soak the beans and throw out the water that contains all of that delicious bean flavor. By the way, if you are going to add anything with salt at the beginning of cooking, you have to soak the beans for at least 8 hours or you will never get them tender. Or... you can follow this recipe and skip the soaking.
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1 user found this review helpful

Margarita Beef Skewers

Reviewed: Aug. 12, 2012
The first time I tried this, I followed the recipe exactly and it was OK. The second time I tweaked it to my tastes and it was very good. I omitted the sugar, minced 8 large garlic cloves, added a pinch of black pepper and a tablespoon of red pepper flakes, then marinated it at room temp for 2 hours. Delicious!
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19 users found this review helpful

Bean with Bacon

Reviewed: Oct. 8, 2011
This is basically the same recipe I have used for many years, except that I only use 5 or 6 slices of thick sliced bacon and I also add diced carrots and potatoes. Also, if you want to make your beans turn out very tender, don't add anything salty or oily until the beans are almost finished cooking. One more thing... I have eaten beans of one type or another almost everyday of my life and I have NEVER discarded the water I soak my beans in because you lose SO much flavor. Rinse the beans in a colander and use the soaking water. Trust me - it makes a huge difference.
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18 users found this review helpful

Bill's Sausage Gravy

Reviewed: Jul. 10, 2011
I've made this several times and it always turns out great. I use a 1lb package of sausage, so I increase the other ingredients a little to compensate. This is also really good on whatever type of fried potatoes you like.
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5 users found this review helpful

Veronica's Apple Pancakes

Reviewed: Jun. 6, 2011
I sure wish people would at least MAKE a recipe before giving it a 1 star rating!!! And then rate it based on how it turned out - not their nutritional bias. All the nutritional info is listed, so let people make their own decision! Nuff said. I made this exactly as written and I was very pleased with the results. So pleased, that I will certainly make this again - but next time I want to try adding some chopped walnuts or pecans! Mmmm, I can't wait!
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5 users found this review helpful

Chicago-Style Hot Dog

Reviewed: Apr. 10, 2011
I love a Chicago style dog, but to me it's not a Chicago dog without a Vienna wiener. People that are saying this isn't good are probably using a mushy, bland Ball Park or Oscar Meyer beef frank, which doesn't make the grade. Those are fine if you are going to bury them in chili, cheese and onions, but the star of a Chicago dog ~is~ the dog! and all the other ingredients balance out the flavor spectrum by giving you sweet, hot, salty and sour. Now that is street gourmet perfection!!
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13 users found this review helpful

Homemade Chewy Granola Bars

Reviewed: Mar. 29, 2011
I didn't like these too much myself, but my family loved them, so I would make them again.
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3 users found this review helpful

Alice Chicken

Reviewed: Mar. 19, 2011
Delicious!! I used a lot less Worcestershire sauce by wrapping it in a plastic bag and marinating at least half a day.
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18 users found this review helpful

Easy Bacon and Cheese Quiche

Reviewed: Nov. 26, 2010
I have made quiche the hard way numerous times, but this is almost as good and so much less work! The only minor change I would make is to thaw the pie shell, poke fork holes all over it and bake it for 10 mins on 400 degrees to prevent the crust from getting mushy. I made two of these for breakfast on Thanksgiving and Black Friday, but they both were devoured on Turkey Day!!
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2 users found this review helpful

The Real Deal Korean Beef Ribs

Reviewed: May 31, 2010
Fantastic! I made these for a party and everyone went crazy over them. I should have made more. The only change I made was that I only had about 8 hours to marinade them and I added about 1-1/2 Tbsp of red pepper flakes, but this is so tasty I wouldn't miss it if I had left that out. Next time I'll do the whole 24 hours and I'll double the recipe.
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19 users found this review helpful

Southern Collard Greens

Reviewed: May 25, 2010
I LOVE collard greens! But I only gave 4 stars because 2 hours is way too long to cook them, but that's just my preference.There are as many variations of this recipe as there are southern cooks! The only thing I do different is that I add a lot of coarsely chopped garlic to the water when I boil my ham hocks. I remove the hocks after about 45 min to 1 hour and take off all the meat. I don't like my greens mushy so I only boil them for about 15 minutes with the red pepper and oil added. Then I add the meat back in right before serving. If you use fat back or bacon, which isn't as good in my opinion, then omit the oil unless you like them really greasy. And red pepper isn't optional in my house, it's standard!
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6 users found this review helpful

Classic Cuban Midnight (Medianoche) Sandwich

Reviewed: May 5, 2010
Except for the sweet bread, this is exactly the sandwich I lived on in Key West, made by Cubans for Cubans. They used those rolls that are a smaller, hoagie sized version of French bread. I love these sandwiches, but I only gave 4 stars because I didn't like the sweet bread so much. Next time I'll go back to the original.
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1 user found this review helpful

Fried Rice with Cilantro

Reviewed: Apr. 17, 2010
I wish I could give this 4.5 stars instead of only 4! After 12 years of marriage to a lovely Thai woman, I can tell you that this a pretty close to the way she makes it and would be delicious as is. Of course every Thai cook has their own recipe and for me, the following changes put this recipe over the top. The differences are that she uses red chilies (not that important), spicy Thai basil (pronounced: bi-g'pow) - which makes a huge difference in flavor; she omits the sugar and regular soy sauce and uses sweet soy sauce and thin soy sauce (available at SE Asian markets) which is a significant substitution (sweet soy has a subtle blackened cane sugar flavor and the nutty flavor of the soy bean is more pronounced in Thai thin soy sauce than in either Chinese or Japanese soy sauces). She also adds chopped tomatoes and butterflied prawns in the last minute of cooking and tops each serving with a fried egg (not scrambled - cooked to desired doneness) and finely chopped peanuts. serve with fresh cilantro, lime wedges, white sugar, red chili flakes and fish sauce with green chilies as condiments. This is so scrumptious - you HAVE to try it just once! BTW the Thai name for this is Khao Phad.
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4 users found this review helpful

Chile Colorado

Reviewed: Dec. 15, 2008
Very good recipe! I added 2T. minced garlic, 1t. Mexican oregano, 1/2t. ground cinnamon, 1/2 t. cayenne, 1/2 t. ground cumin and 1/2 t. ground coriander seed and it was great. I would definitely make this again. Thanks for sharing!
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28 users found this review helpful

Pork, Apple, and Ginger Stir-Fry with Hoisin Sauce

Reviewed: Dec. 10, 2008
This is great after a little tweaking. I omitted the brown sugar and soy sauce and used 1/4 c. Thai sweet soy sauce (available from a SE Asian market), 1 T. minced garlic, 1 small onion cut into 1 inch strips, 1 t. red pepper flakes and 1/4 t. black pepper. Also I used unsweetened apple sauce. Really good!
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Korean Spicy Marinated Pork (Dae Ji Bool Gogi)

Reviewed: Nov. 14, 2008
Excellent flavor and easy to make; my favorite combination! I didn't have rice vinegar so I used red wine vinegar, which also has a lighter flavor. My wife and I love super spicy food so I doubled the red pepper flakes and black pepper. Man was it good! Thank you for a great and authentic tasting recipe.
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19 users found this review helpful

 
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