Pete Recipe Reviews (Pg. 1) - Allrecipes.com (13690252)

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Green Pepper Pork Chops

Reviewed: Jul. 13, 2009
Dyn-o-mite recipe for simple, nutritious, and tasty everyday home cooking. It is likely to be a family favorite for us, I think. I used 6 big chops with bones, peppered liberally before browning (after sauteing the veggies plus 3 minced cloves garlic) and chicken broth for the cooking liquid. I used a cast iron Dutch oven for the browning, then for baking in the oven at 325 degrees for about 1-1/2 hours.
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8 users found this review helpful

Potatoes Au Gratin with Fennel and Bacon

Reviewed: Apr. 13, 2009
I wanted a more subtly flavored cheese to go with the fennel, so used a packaged 'fondue blend' of Emmenthaler and Gruyere cheese (this was less expensive than straight Gruyere), and that worked out nicely. Also, I cut the bacon to 1/4 pound because a less-meaty version went better with my menu that day. With the full pound, I think this would make a great main dish. The sauce directions were perfect; it came out just the right consistency. More cooking time should definitely be allowed for the oven. Mine were not done at the recommended time, but then they went in the crockpot for a couple of hours until serving time, so it didn't matter.
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4 users found this review helpful

Baked Potato Salad II

Reviewed: Mar. 23, 2009
This has been a huge family favorite for 25+ years. My own cooking tips: use 4# red potatoes and leave some of the skin on; use a regular round casserole dish to prevent drying out; Velveeta cheese is best for smooth blending and the correct amount of moisture; bacon should not be sugar cured, hickory smoked is good; mix the olives in with the other ingredients; use slightly less bacon (6 slices), chop, and bake from raw on top until brown and crispy, using broiler if necessary; give a stir immediately after removing from oven to blend ingredients.
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4 users found this review helpful

Slow Cooked Corned Beef for Sandwiches

Reviewed: Mar. 18, 2009
This is a wonderful recipe; the extra pepper and garlic gives it the character of great deli corned beef. Because of time constraints, I did one (everything halved) in the crockpot ON A RACK that elevated the meat about 3/4", with 1" of liquid. This was based on some research I had done about how best to cook CB. Not immersing is supposed to retain the meat texture and juices better. Well, it was very juicy and tender, and had a wonderful grain even though when I first checked at 9 hours, it was possibly overdone (almost 180 degrees). This was the best home-made corned beef I have ever made, and I'd love to shave it and taste-test against the best restaurant corned beef.
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3 users found this review helpful

Golden State Mushroom Soup

Reviewed: Mar. 10, 2009
This is an elegant soup. Somewhere I have a recipe that is lower fat and healthier for everyday, but I really enjoyed this! After tasting, I added about a tsp. of Worcester and about 1/8 tsp. white pepper for a little more zip.
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12 users found this review helpful

Easy Paella

Reviewed: Mar. 8, 2009
This was very, very, good. The only reason I did not give it 5 stars was because of the large amount of red pepper, which I think would have detracted from the dish had I used it. I used 1/4 t., and more saffron, about 1/4 t. of threads. The amount of paprika would probably be too much if everything was cooked together like a typical paella, but I liked it this way. Cooking the rice separately speeds up cooking time and I do not think diminishes the end result. I didn't have lemons so skipped the zest and didn't miss it. Also, I started putting a lid on my skillet after adding the chorizo, because I was concerned about the chicken not cooking through; 2" chunks are pretty big. With the lid, the 30 minutes prep time and 30 minutes cooking time were accurate. My seafood was very cold and needed a few more minutes, no biggie. About saffron: The last few years I have been having great difficulty finding it in grocery stores, so took the plunge and bought 5 grams of La Mancha saffron on eBay for $30 including shipping. It is an enormous amount compared to the little grocery store tubes, and will last for years. With good deals on saffron and shrimp ($4/lb.), this was an economical dish and I look forward to making it again.
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9 users found this review helpful

Creamy Pesto Shrimp

Reviewed: Feb. 26, 2009
This is a great recipe, and perfect as is. If you use anything other than heavy cream, it will curdle and need whisking and thickening. Not an insurmountable problem, but be prepared. I prefer flour and water as a thickener if needed; it's harder to detect than cornstarch in this dish.
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2 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Feb. 25, 2009
My two 5 lb. birds were at 185 in a bit more than 4 hours, leading me to question my oven, and I will try again with a thermometer in the oven next time. The chickens did not fall apart as much as store-bought ones, but the white meat was a little dry, though very tender and with good flavor. As it stands now, this is not the best roast chicken I've ever had, but I'll try again! BTW, half the salt was plenty. Edit: I bumped my review from 4 to 5 stars after eating the cold leftovers. Fantastic!
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Eggplant Parmesan I

Reviewed: Feb. 21, 2009
This turned out the best eggplant parmesan I have ever had. The cheese filling makes it reminiscent of lasagna, and seemingly very decadent even though a generous serving is well under 200 calories with my changes, I'm pretty sure. My changes were: 1. After sweating the eggplant slices, I dusted them with flour, dipped them in beaten egg thinned with a little water, then in Italian bread crumbs. 2. Sprayed the breaded eggplant slices with cooking spray and browned in a nonstick skillet. 3. Reduced the mozzarella cheese by 1/2 and didn't miss it. Also, used part-skim ricotta and an egg white instead of a whole egg to bind the cheese filling.
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16 users found this review helpful

 
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