Geophile Recipe Reviews (Pg. 1) - Allrecipes.com (13430003)

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Unbelievable Fish Batter

Reviewed: Feb. 16, 2015
Cooked up perfectly. Excellent batter for fish, made haddock fish & chips that looked & taste like it came from the best English or Irish pub. Don't hesitate to try this as-is, edit at your own risk.
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Buffalo Chicken Wing Sauce

Reviewed: Dec. 30, 2011
This the real thing! Very simple, very very good, and absolutely authentic taste *IF* you use Frank's Red Hot Sauce. Not Tabasco. Not nothin' else ... and you'll have the taste just like the originals from The Anchor Bar in Buffalo NY. And, just like Chef John says, butter is what you use ... not margarine. You should never buy store-bought wing sauce (waste of money, bad taste, and this stuff is soooo easy to make!). Suggestions: - Omit the cayenne if you want your wings mild-to-medium-hot, 1/4 tsp as listed if you want it medium-hot, and, well, you get the idea. - Skip the extra salt (absolutely not necessary as all bottled hot sauce is incredibly salty anyway) - Keep the sauce warm on the stove, and toss your hot-out-of-the-oven wings in a good amount of warmed hot-sauce, serve immediately - Do not put these back in the oven to "dry" the sauce ... they're supposed to be saucy. - Keep some extra warmed hot sauce on the table for dipping (for those of us that need more hot-sauce punishment!) - Lastly, serve with a real home-made blue cheese dressing, as there are several good ones on this site (choose one with less mayo-to-sour cream ratio) ... and don't forget the celery & carrot sticks to garnish for a crunch & cooling effect! Thanks for a great recipe, Chef John.
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535 users found this review helpful

Alaine's Blue Cheese Dressing

Reviewed: Dec. 30, 2011
Way too much mayo, and what? ... no sour cream? No, the buttermilk doesn't cut all this mayo, leaving you with a mouthful of mayo taste. Change it up a bit and you're closer to better Blue Cheese Dressing.
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5 users found this review helpful

Bill's Blue Cheese Dressing

Reviewed: Dec. 30, 2011
Way too much mayo as-is. Follow other's suggestions & cut back, and you're onto some good Blue Cheese Dressing.
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3 users found this review helpful

Bill's Blue Cheese Dressing

Reviewed: May 14, 2011
Jo, your version is excellent. I did slightly modify as follows (to get less of a mayo-dominant taste), though otherwise this was fabulous. Used this as the sauce on Buffalo Style Chicken Pizza recipe on this site and was the rave-pizza of the several I made. Anyway, I doubled all ingredients in your recipe EXCEPT for the mayo (kept the 1/3 cup mayo the same), then added 1/2 cup buttermilk. (Want it thicker? ... use less buttermilk). Next time will add a little more bleu cheese than what you called for, though in any case, no bleu cheese from any store can compete with this. Nice job!
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2 users found this review helpful

Mediterranean Snow Peas

Reviewed: May 12, 2011
Whoa! Microwave vegetables? - 1 star. Pan-cooked? - 4-5 stars! Never, never, never microwave as your primary cooking method ... it ruins your food, cooks unevenly, and gives a "tinny" flavor. This is SO easy, 5 minutes in a pan: 1/2 TBS butter in warm-hot pan (just below medium heat), then add garlic for 30 seconds, then Italian seasoning, stir, and then add the snow peas & 1-2 TBS water. Toss & stir (kind-of braising) for a minute or two on medium heat until they just begin to change color, and "finish" with 1 tsp FRESH lemon juice and 1 TBS Ex.Virgin Olive Oil, and a sprinkle of Kosher (coarse) salt and a few grinds of pepper, for about 2 more minutes. That's it ... 5 minutes, done, not overcooked. Serve these up right away!
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Lemon-Butter Snow Peas

Reviewed: May 12, 2011
Whoa! Microwave vegetables? - 1 star. Pan-cooked? - 4-5 stars! Never, never, never microwave as your primary cooking method ... it ruins your food, cooks unevenly, and gives a "tinny" flavor. This is SO easy, 5 minutes in a pan: 1/2 TBS butter in warm-hot pan (just below medium heat), then add garlic for 30 seconds, then Italian seasoning, stir, and then add the snow peas & 1-2 TBS water. Toss & stir (kind-of braising) for a minute or two on medium heat until they just begin to change color, and "finish" with 1 tsp FRESH lemon juice and 1 TBS Ex.Virgin Olive Oil, and a sprinkle of Kosher (coarse) salt and a few grinds of pepper, for about 2 more minutes. That's it ... 5 minutes, done, not overcooked. Serve these up right away!
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146 users found this review helpful

Adas bil Hamod (Lebanese Lentil Lemon Soup)

Reviewed: Nov. 16, 2010
A fabulous and easy soup ... not to mention that its totally nutritious. Took all of 15 minutes to put together & 35 to low-boil/simmer, covered to save the broth from evaporating. Lentils are amazing little suckers ... peppery, almost smoky, they carry the simplicity of this soup almost on their own. For those that say it was missing taste, try this: Instead of using plain water as a base, start with about 4 cups vegetable broth (or even 3-4 boullion cubes & 4 cups water). Secondly, I had the time to use chopped fresh spinach, and also used fresh lemon juice ... nice touch (certainly wasn't too lemony for a full pot of soup!). Lastly, don't hesitate to season with some Kosher salt (the chunky stuff ... the best for cooking!), and plenty of freshly ground pepper. Bottom line: never use plain water as a soup base ... get some broth, or at least some boullion. You may even try cooking the lentils separately as another reviewer noted, and adjust the broth level as you cook.
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28 users found this review helpful

Chuck's Favorite Mac and Cheese

Reviewed: Sep. 16, 2010
This is one of the very best Mac and Cheese recipes available. Do follow the minor (though important) adjustments on cutting down on breadcrumbs. You may want to balance some of the suggestions to reduce the sour cream ... a little at least (hey, not too much ... it is Mac and Cheese after all!). Overall awesome recipe. Use your judgement and have fun. Just be sure to go out for a walk after dinner!
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5 users found this review helpful

Savory Kale, Cannellini Bean, and Potato Soup

Reviewed: Feb. 2, 2010
Guys, your recipe is EXCELLENT as-is, and was also fantastic in giving me inspiration for a vegetarian version of Portuguese Kale Soup (Caldo Verde) as your recipe already has many elements of that soup. So, using your recipe, the second time I made a vegetarian version of Portuguese Kale Soup/Caldo Verde, and that was also excellent. I made this soup as Chris&Kelly prescribe with substituting 4 cups vegetable broth instead of 3 cups chicken broth, and I added a total of 4 cups chopped Kale instead of just 2 cups (please include/don't waste the chopped tender kale stems with leaves!). And lastly, the key to Caldo Verde is the flavor of Linguica, or Chorizo sausage, so add a package of "Soyrizo" - lightly sauteed in olive oil, with an extra clove of garlic & a little more chopped onion (Melissa's brand is what I have in the Albany NY area ... very good as a vegetarian chorizo/linguica soyment substitute that works well for soups and even chiles. It doesn't have the texture or real linguica or chorizo, but the flavor is very good). Note that it is a spicy product, so you may want to taste for spices before adding that small red chile pepper that is called for in this recipe. Either way, go for it as this is a fabulous soup recipe in any season.
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7 users found this review helpful

Maple Cream Bonbons

Reviewed: Dec. 14, 2009
Wonderful flavor, and let me say that these came out very nicely for my first try at making chocolate/maple cream bon-bons. I clearly need practice in making chocolates, though, as I found that I had to thin the melted chocolate with about 1/4 cup half&half so that it was thin enough to nicely coat the candies (half & half was all I had on hand). I increased the maple flavor and this was a very good move (original may have been a little short of maple flavor? Perhaps the type used is variable). Also, instead of microwaving or direct-heating chocolate in a heavy pan, I put together a make-shift double boiler to melt chocolate (I've never melted chocolate before, though I remember hearing that this is what you must do so as not to burn it onto your pan). That worked out OK, though perhaps the melted chocolate wasn't hot enough, causing the need to thin-out? Comments/suggestions are welcome! I used a toothpick to dip/roll the semi-frozen candies in the melted chocolate and this seemed to work out pretty well ... though not sure if there is a better way to dip the candies (?). Lastly, the idea of making the bonbons small is a very good one ... they're fabulous though way to rich to make them too big.
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4 users found this review helpful

Veggie Burgers

Reviewed: Sep. 16, 2009
Great flavor, though had problems peeling the veg-burger off the grill (no home-made veggie burger I've ever seen works on a grill, including this one. They stick & begin to break up, spray notwithstanding). Took them inside to my cast iron pan, film of oil and medium heat, 5 minutes on each side ... and they held together pretty well. Flavor hint: avoid the blandness of zucchini - don't be afraid to add some kosher salt to the mix, plus 1 Tbs good worcestershire sauce (though strict vegetarians will want to leave this out due to anchovies in this sauce). Lastly, I used smoked mozzarella and some pine nuts. Again, great flavor, fairly easy to do, and the oats-veggie combo worked well. I only wish you better luck if you use a BBQ or gas grill.
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3 users found this review helpful

 
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