Bob Seale Profile - (13650278)

Bob Seale

Bob Seale
Home Town:
Living In: Palm Springs, California, USA
Member Since: Feb. 2009
Cooking Level: Expert
Cooking Interests:
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About this Cook
Well, I love to cook. Anything from the ordinary to something exotic. My recipes have been published in magazines and a Neiman-Marcus cookbook. I learned a lot from Julia Child's books, Food Network and a lifetime of eating good food all over the world. I have a fantastic Don Silvers' designed kitchen at home with all the right hardware, but am equally adept with a toaster oven and gas grill.
My favorite things to cook
I love making a prime rib of beef for Christmas and reserve the turkey for Thanksgiving. A crown pork roast is my favorite for a birthday celebration. Dinner is usually a breast of chicken, a pork tenderloin, or a ground beef recipe. i love mashed potatos and am not above using instant ones from a box. Thank you very much Betty Crocker and Hungry Jack.
My favorite family cooking traditions
My Mom was from Scotland and taught me how to make a Shepard's pie, rack of lamb and Southern fried chicken.
My cooking triumphs
Getting my caterer to make my recipes without screwing them up.
My cooking tragedies
Having friends cart in Lasagna and spaghetti from almost every Italian restaurant in town when a caterer wrecked his truck en route to my party.
Recipe Reviews 12 reviews
Sorta Salisbury Steak
This is one of my favorite beef recipes at All Recipes. I make it with 4 - 6 cube steaks and use the largest sliced yellow sweet onion available. Vidalias are best in season (May). For the beef broth I use a 10.5 oz. can of Beef Consomme' with 1 can of water added. I always make this in a heavy Dutch oven. Serve with mashed potatos slathered with the gravy and baby green peas. Oh, and don't forget to add some hot buttered biscuits. YUM!

0 users found this review helpful
Reviewed On: Sep. 8, 2014
The Best Meatloaf I've Ever Made
This is one of the best meatloafs ever. I've made thousands of them before so this recipe looked pretty much like any other one. So, what makes this one so special? Outside of adding sour cream, I think it was baking at 2 temperatures. in this one, you increase the oven temp from 350 to 400 after 40 minutes and continue baking for 15 minutes, then adding the tomato & ketchup topping and baking at 400 for another 10 minutes. A famous chef once told me that people think he leaves an ingredient out of a recipe, but he does not. It's the heat he says. That makes all the difference. perhaps this is the secret to making this recipe so special. Yum!

3 users found this review helpful
Reviewed On: Feb. 24, 2014
Stuffed Zucchini
This was pretty good, but bland. Will make it again, leave out the tomato soup and try to give it some pizzaz with garlic, red pepper and perhaps a splash of dry Marsala. Will also parboil the zucchini for a few minutes before cutting and scooping them as the zucchini shell was a bit tough. Maybe carmalizing the onion in the meat mixture would help. It needs a bit of zing!

1 user found this review helpful
Reviewed On: Sep. 10, 2013

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