bferris19 Recipe Reviews (Pg. 1) - Allrecipes.com (13934423)

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Grill Master Chicken Wings

Reviewed: Apr. 23, 2010
I usually bake my wings without the marinade and just serve tossed with Franks and melted butter, but it's worth it to try this marinade - very tasty and it makes a difference! And I had to laugh at the post that said they won't serve this too often due to "adding fat to an already fatty meat" Hahaha - THAT'S BC IT'S A BUFFALO WING!! It's a snack meant for serving while watching a football game - not as a formal entree. Some people and most all restaurants actually DEEP FRY them before adding the sauce and butter, so definitely not "health food." It's a good thing the author didn't mention that they are traditionally served with Bleu Cheese Dressing for dipping!!
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69 users found this review helpful

Traditional Gyro Meat

Reviewed: May 15, 2009
We can't get decent Gyros here in the suburbs of Philadelphia since moving from NY, so I tried this recipe and found the flavors very very close to the real thing. The only change I made is I now add a little more salt. Also make sure to pan fry the slices for a minute or two per side to get a little browning going before putting on the pita. This for a more authentic "gyro joint" experience, as the real "from the spit" gyro meat has a little bit of a crust on it. Good stuff - kudos!!!
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37 users found this review helpful

Chicken Enchiladas II

Reviewed: Apr. 29, 2011
As Woodangela says these are technicallly Burritos but a tasty recipe in any case. To use corn tortillas (which indeed are so much better for enchiladas than flour) you need not dip them in hot oil to make them pliable - I never do - simply wrap two or three at at time in damp paper towels and microwave for appx. 20 seconds - then fill and proceed with the rest of the recipe.
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23 users found this review helpful

Springtime Spaghetti

Reviewed: Apr. 18, 2012
Great by itself but my advice is to add some crumbled cooked bacon or pancetta - it makes this dish really sing! I like the way the jullienne veggies pair with a string pasta (I used vermicelli.) Nice recipe thanks!
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20 users found this review helpful

Chicken with Red Chile Sauce and Sausage (Pollo con Salsa Rojo y Chorizo)

Reviewed: May 15, 2010
This was great and very authentic tasting. As a previous post said it has that "dusky" flavor, earthy, which is what separates real mexican food from a chalupa from taco bell. The dried peppers are the key. One thing I will say is make sure you really grind the peppers finely in your food processor for several minutes. I don't think I did this enough and was left with lots of little pieces of the dried pepper skin in the sauce, which are tough and fibrous, like having slivers of crab cartalige in your crabcakes if you don't pick over the meat enough. Also add your salt at the end to avoid oversalting if your chorizo is salty. I took the advice of other posts and added one chipotle pepper for heat. Really this was a great sauce as far a flavor goes. I boned and shredded the chicken back into the sauce then served it wrapped in warm flour tortillas. Thanks for the recipe!
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18 users found this review helpful

Kay's Spaghetti and Lasagna Sauce

Reviewed: Jan. 19, 2010
Great and basic sauce and as the submitter advises you MUST add the full amount of sugar. The secret of any good lasagne, & what makes it different than other Italian sauces, is the sugar. I use dark brown sugar, light brown sugar, white sugar, sometimes even Karo syrup to sweeten my sauces to different degrees and for different recipes. That's what separates really "cooking" from just opening up a jar of Ragu!
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11 users found this review helpful

Champagne Shrimp and Pasta

Reviewed: Mar. 4, 2010
Sauce just never came together for me on this one -- I thought boiling champagne and cream seemed like a bad idea, as the golden rule of cooking with cream is generally not to boil it - especially in conjunction with a thinner liquid - and it was,... perhaps I should have reduced the champagne further as the sauce just broke apart.
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8 users found this review helpful

Steak and Spinach Salad

Reviewed: Mar. 22, 2012
We do steak salad all the time and I like the addition of the cranberry and walnut here, will defintely use that next time. Round steak is not a great choice however, we use flat iron or skirt, which are very tender juicy cuts that don't break the bank. No need to cook til it's "no longer pink inside" either -- I like mine med rare.
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7 users found this review helpful

Spinach Enchiladas Verde

Reviewed: Nov. 18, 2009
Hint to those having trouble with the corn tortillas breaking or tearing, before stuffing wrap 2 or 3 at a time in damp paper towels and microwave for about 15-20 seconds. That will soften them (they will be hot, so let them sit for a minute before handling.)
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7 users found this review helpful

Restaurant-Style Buffalo Chicken Wings

Reviewed: Oct. 17, 2009
Sauce is spot on but forget the flour and the high calorie deep frying - bake wings at 350 degrees turning once until good and crisp on both sides (little over an hour if from frozen state) sprinkle with a little salt, garlic powder and pepper, then cover with the wing sauce. Just as good and way less fat.
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5 users found this review helpful

Super Bowl Bites

Reviewed: Mar. 4, 2010
Taste is right on with these, but I didn't have the courage to spread the meat mixture directly onto the buns in a raw state (I have a 3 yr old.) I precooked it for like ten minutes beforehand. Here's the secret White Castle addition I added - mix a small bottle of strained Veal Baby Food into the meat mixture -- yup, believe it or not! The buns are important in this recipe too - I think the best option is cheap store brand hot dog buns cut into thirds, personally. I got some nice mini kaisers from the bakery but they were just too bready and not authentic. Great recipe idea though - thank you for the post!
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3 users found this review helpful

Buffalo Style Chicken Pizza

Reviewed: Sep. 14, 2010
Excellent - I used the "Brooklyn Brick Oven Pizza" dough recipe on allrecipes.com (which is AMAZING by the way) in conjunction with this recipe for the topping. My wife is a huge fan of the buffalo wing chicken pizza and she found this to be very much like what she has had at a good pizzeria. I made a large pie - 18" and did use nearly a full bottle (8oz) of blue cheese dressing to get a decent layer, and of course with that large a pie 8oz of cheese just doesn't cut it - I probably used about 12 oz. Prebaking the Brooklyn Brick Oven Pizza dough for about 3 minutes to ensure a crisp bottom prior to putting any toppings on is a good idea too. Outstanding recipe!
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2 users found this review helpful

Spinach and Sun-Dried Tomato Pasta

Reviewed: Mar. 4, 2010
Made this dish the other night and it was very good -- Used the sundried tomatoes in oil instead of reconstituting the dried ones. A shake of hot sauce made it even better -- nice dish.
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2 users found this review helpful

Chicken Korma II

Reviewed: Jan. 20, 2012
Very good but I would submit that you need to add some salt (I salted the chicken as well as added a little to the sauce.) Also the recipe calls for 1 tsp of chili powder - in Indian cooking chili powder is very hot (similar to cayenne if not hotter.) If you don't want it spicy don't add the full teaspoon. Kormas I've had in restaurants are usually not that spicy at all.
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1 user found this review helpful

Honeyed Pork Chops

Reviewed: Nov. 1, 2010
Very good recipe and easy to make with ingredients readily available and usually onhand. I added a little crushed garlic to the onion mixture too, and upped the ginger a bit (just bc I like ginger.) Thanks for the recipe!
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1 user found this review helpful

Brick-Oven Pizza (Brooklyn Style)

Reviewed: Sep. 14, 2010
HOLY MOLY!!!! I've tried many recipes for homemade dough and they've never come out anything close to authentic NY thin crust (I'm a displaced New Yorker.) This is the first one I've seen with the long process of "cold fermentation" of the yeast - but that is the absolute secret to this incredibly crisp yet chewy masterpiece!! I will use this dough recipe for all of my pizza's going forward. If you're trying it FOLLOW THE STEPS EXACTLY - DO NOT SKIMP on the 16 hours time. It's so worth the wait.
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1 user found this review helpful

Taco Seasoning I

Reviewed: Apr. 9, 2010
Excellent!!! I made tacos tonight and didn't realize until I had already defrosted the ground turkey that I didn't have a packet of seasoning, so I tried this one and it was great. I diddled with it a bit (I like more cumin and also added about a tsp of brown sugar for roundness.) Another post mentioned adding cornstarch as a thickener, and it's definitely an option if youre pressed for time want it to come together quickly just like the packet, but for me it was fine just adding the brown sugar and letting it cook down over low heat for about a half hour until most of the liquid evaporated. A little fresh cilantro chopped into the meat mixture at the last minute and we were sitting down to excellent restaurant quality tacos!! I don't think I'll be needing the packets anymore - thanks!
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1 user found this review helpful

Billman's Tortilla Chip Lasagna

Reviewed: Mar. 1, 2010
Great recipe - use your judgement in how much of the tomato sauce / enchilada sauce to add - some people might prefer it a little "drier."
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1 user found this review helpful

Billman's Clam Casserole

Reviewed: Mar. 1, 2010
Hey it's my recipe - I love it!!! Last time I made it I substitued a chopped link of Andouille sausage for the bacon for a little more zip.
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1 user found this review helpful

 
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