chadsolomon Recipe Reviews (Pg. 1) - Allrecipes.com (13519230)

cook's profile

chadsolomon

Reviews

Menus

 
View All Reviews Learn more

Barbequed Steelhead Trout

Reviewed: Aug. 12, 2013
So good! I used Sweet Baby Ray's Honey BBQ sauce and it was a perfect sweetness to work with the spice of the red pepper. This is now my salmon/ trout go to!
Was this review helpful? [ YES ]
0 users found this review helpful

Lamb Shawarma

Reviewed: Jan. 12, 2013
We thought this was so yummy! I have made the lamb shawarma several times now and it gets better and better. I use all spice instead of mace and just a TINY bit of clove. When I made this using the posted ingredients it ended up too 'clovey'. Also, I have issue with the yogurt curdling when cooking. To solve this, I cut thicker slices, skewered the lamb, and grilled. No curdle and yummy char. Love the lamb over a Israeli Couscous and homemade hummus. DELISH!!!
Was this review helpful? [ YES ]
0 users found this review helpful

New Orleans Chocolate Bourbon Pecan Pie

Reviewed: Nov. 24, 2012
I prepared this recipe just as described with the only change being putting the chocolate chips on the bottom of the pecan mixture. Overall, it was 'meh'. I like each of the ingredients separate, but together they just didn't jive. The chocolate was overpowering and allowed the bitterness of the pecans to linger. Pecans are subtly sweet and the chips were far too sweet. I made two for Thanksgiving, but only served one. I'm going to let the second one sit until Monday and bring it to work to see if the flavors meld as it 'ages'. I won't make this pie again.
Was this review helpful? [ YES ]
0 users found this review helpful

Ultimate Twice Baked Potatoes by Dannon Oikos®

Reviewed: Mar. 5, 2012
For health we skipped the bacon and hardly missed it. The yogurt adds a richness to the potato mixture. We ll use again.
Was this review helpful? [ YES ]
4 users found this review helpful

New York Strip Chicago Style

Reviewed: Aug. 16, 2011
Very good flavor. I would not have thought that apricot preserves and steak would go together but they do. The second time I made this, I used raspberry jalapeno persevere and it was even better. I can't give this 5 stars though because of the cooking directions. If you grill your strip on a high grill for 10 mins, you'll have a hunk of carbon. You want to caramelize the sugars not burn them. I did a medium direct grill for 6 minutes a side (starting with a hot grill to sear) the strips came out perfect medium. The second time I did a high indirect for 6 minutes a side and the outside was a bit crisp and the inside was pinker. Very juicy char broil. I'll do the indirect method again.
Was this review helpful? [ YES ]
4 users found this review helpful

Cheesy Calzones

Reviewed: Mar. 4, 2010
I don't know how to give NEGATIVE stars. These were SO bland and boring. I guess I should have known when it's sponsored by Ragu. Yuck.
Was this review helpful? [ YES ]
7 users found this review helpful

Baked Ziti with Sausage

Reviewed: Feb. 27, 2010
Well done. I followed as written and enjoyed the Zita all week. I used turkey Italian sausage to pretend it was healthy. Couldn't tell the difference! I'm keeping this recipe!
Was this review helpful? [ YES ]
1 user found this review helpful

Parmesan Fondue

Reviewed: Feb. 14, 2010
If you are expecting a traditional savory cheese fondue you will be quite disappointed. Even with the 1/2 cup of white wine, I kept thinking "this tastes like it should be on a bagel". Next time I will double the parm and 1/2 the cream cheese- and keep the wine. Or I was thinking that it may make a nice dessert fondue- skipping the garlic salt but adding a tea spoon of sugar. Serving it with in season berries and chocolate slivers with a cold Riesling to drink.
Was this review helpful? [ YES ]
3 users found this review helpful

Slow Cooker Barbeque

Reviewed: Jan. 1, 2010
This was SO easy. A perfect xmas eve dinner. Simple and a real crowd pleaser.
Was this review helpful? [ YES ]
2 users found this review helpful

Perfect Lobster Bisque

Reviewed: Jan. 1, 2010
The 1/2 cup of wine is WAY too much. It ruined the bisque.
Was this review helpful? [ YES ]
3 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States