Allrecipes Home > The Buzz > Cooks > GreginNYC

cook's profile

Reviews

Photos

Menus

View All Reviews

Learn more

High Temperature Eye-of-Round Roast

Reviewed: Jan. 20, 2010

This turned out great. I seasoned a lovely 2.75 lb grass-fed well-trimmed roast with freshly ground black pepper and sea salt, and roasted it at 475 for 19:15 (calculated that whole 7 minutes a pound thing). I ran into a little bit of a dilemma... I used a meat thermometer, and it read 140 degrees after under an hour with the heat off, but then began to cool off. After about two hours it was down to 113 degrees and so I decided to turn the oven back on to 275 and let it get to 145 before taking it out and tenting it for awhile. I have no idea if this was the right move, but it sure tasted like it. This made a purely delicious roast beef, even better with a little horseradish.

Was this review helpful? [ YES ]
1 user found this review helpful

Key Lime Pie VII

Reviewed: Oct. 17, 2009

Tasty, very rich pie. I squeezed about a billion key limes and zested about half of them, but finally got my juice. Used the graham cracker Crust I recipe from this site... I didn't get the pinholes when baking and finally took it out of the oven after around 12 minutes. All in all, very good recipe... although the filling wasn't quite enough for my 9-inch pie pan.

Was this review helpful? [ YES ]
0 users found this review helpful

Graham Cracker Crust I

Reviewed: Oct. 17, 2009

This is a great crust... I made it for a key lime pie. I did add the optional cinnamon, as well as a 1/4 tsp of salt (I had only unsalted butter). The only issue was that it didn't hold together well, even after cooking for the prescribed time. Maybe next time I'll try cooking it for longer, or putting the pie pan on the floor of the oven.

Was this review helpful? [ YES ]
0 users found this review helpful

Zesty Slow Cooker Chicken Barbecue

Reviewed: Aug. 24, 2009

This was terrific! I used fresh chicken -- Harvestland all-natural chicken breasts, which are big and plump so I used only 5. Besides that, I used the exact directions, with 12 ounces of Michelbobs bbq sauce and some no-name Italian dressing (didn't think it would matter; I was right). I followed Audrea Rose's suggestion and cooked the chicken for 3 hours on high, then shredded it and cooked for one hour on low. Then I drained it a little in a colander and made a sandwich. Totally delicious. Thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Orange Caper Chicken

Reviewed: Aug. 14, 2009

This was a pretty good recipe, but in need of some improvements. I followed the recipe to a T, including the cooking time, using the juice of the oranges I zested, with a little Tropicana added since I didn't quite have enough. I thought the cooking time was a little long, and as another reviewer mentioned, it was difficult to keep the chicken from burning. My main criticism of the recipe is the amount of zest... do you really need a tablespoon? It gave the dish too much bitterness. If I make it again, I will cut it down to a teaspoon. Also, I would probably use brined chicken or marinate the chicken beforehand, in Mojo or some orange-based solution, as I feel it could have really used that orangey flavor throughout the whole breast. Thanks for an interesting recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Blueberry Cornmeal Muffins

Reviewed: Aug. 10, 2009

These were very good. I think a change in proportions could send them over the top. I plan to make them again with a little more milk (they were a tad dry), a little less butter (a touch too greasy, and I don't need the fat) and either more blueberries or more brown sugar to make them sweeter. Still, this is a very tasty recipe. Thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Easy Fruit Cobbler

Reviewed: Aug. 10, 2009

What a great and easy recipe! I would have done it to a "T" but my gf and I had an abundance of fresh, sweet Bing cherries, not sours. So I cut the sugar in half, which worked really well. Also, I added a bit of salt, since I've never made desserts without salt, but there was a salty taste... of course not the fault of the recipe! Meanwhile, for those using cherries, I would recommend cutting the pitted cherries in half or quarters -- the dish is very shallow and the whole cherries take up the whole height of the thing...

Was this review helpful? [ YES ]
1 user found this review helpful