GhöstPepper Recipe Reviews (Pg. 1) - Allrecipes.com (13999423)

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The Best Fresh Tomato Salsa

Reviewed: Aug. 25, 2013
I tried this recipe before and it's okay but, this time I put a little of my own spin on it. I used two Thai Super Hot peppers fresh from my garden (about 2 TBS). Added 1 tsp fresh ground dried Chipotle pepper and two large cloves crushed garlic. After mixing the salsa I drained off the excess liquid into a bowl for about ten minutes. Then I poured the drained juice into a blender and added 1 cup of of the prepared salsa and pureed. Added this back into the salsa and stirred. For me, this made it a better consistency (less runny). Yum,Yum,Good Stuff!
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3 users found this review helpful

Raisin Sauce for Ham II

Reviewed: Dec. 23, 2012
I took the suggestion of several of the other reviewers and reduced the corn starch to one Tbs. I fresh grated the lemon zest and just grabbed a good pinch out of that which was probably a little more than 1/4 tsp. Other than that I measured the other ingredients as per the written recipe. Just out of personal preference, after the sauce had boiled for a couple minutes I removed it from the heat and use my immersion blender to pulverize the raisins down into a smoother sauce more to my liking. I boiled the sauce for a few more minutes and then it was ready to serve. The consistency of the sauce was perfect. Not too thick and not runny at all. I think the immersion blender may have brought out more of the raisin flavor into the sauce than I wanted, but otherwise I found this sauce to be excellent served with my baked ham. The next time I make it I will probably substitute out 1/4 cup of the raisins for 1/2 cup crushed pineapple or apple sauce.
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3 users found this review helpful

Marinated Cucumbers

Reviewed: Aug. 28, 2011
It’s gardening season at my house so I used fresh herbs instead of dried, six cloves of fresh garlic, the juice of one fresh squeezed lemon, around ¼ tsp. fresh cracked black pepper, unfiltered cider vinegar, a good squirt (around three tsp.) Dijon mustard, and only ½ of an onion that was about the size of tennis ball. Since this was a marinade, I decided to throw it all into the blender and frapped it. I took two large burpless cucumbers from the garden. Washed and peeled them and cut the length to about 1” shorter than the height of a one quart canning jar and ran them through my French fry cutter with the ½” blade in it. I then filled the jar with only the solid cucumber sticks, the seedy insides went to the juicer. I gave the marinade one last spin in the blender and poured it over the cucumbers, leaving about ½” headspace, vacuum sealed the jar, gave it a good shake and into the fridge it went for two days. You just can’t beat the flavor of fresh ingredients when they are available. The flavor was fantastic and this recipe went into my “Keeper” folder. I later poured the excess marinade over cut tomatoes and cucumbers that were fresh picked from the garden. Yummy!
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3 users found this review helpful

Big Al's K.C. Bar-B-Q Sauce

Reviewed: Jun. 26, 2010
This sauce is "The Stuff!!!". The first time I tried this recipe was actually out of necessity. Necessity meaning we had some baby back ribs to barbeque and we didn’t realize we were completely out of store bought bottled sauce and I was too lazy to change my clothes to make a run to the store so I decided to make a quick search online to see if I could find a good sauce recipe and maybe I’d be lucky enough to have all the ingredients to make it. (Too much information? Oh well.) Anyway, I did just happened to have all the ingredients to make half the original recipe amount and I was so impressed at the flavor of this homemade sauce that a week later I made a double batch of this wonderful stuff, cooked it way down thick and spicy, water bath canned five pints and saved the rest (about another pint) in a rinsed out ketchup bottle that was just emptied for part of the recipe. The recipe (followed to the letter and cooked down thick) has excellent flavor as it is. But I can see myself in the future changing it up a bit by substituting fresh ingredients for the powdered and making it a chunky version using fresh tomatoes, onions, garlic and cayenne peppers. And maybe going heavy on the garlic and adding cilantro and basil all from my garden. I give this recipe 5+ stars and I will probably never use store bought BBQ sauce again.
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20 users found this review helpful

Super Al's Cocktail Sauce

Reviewed: Dec. 25, 2009
This is a nice basic recipe for cocktail sauce and because it only has four ingredients it is very easy to adjust to suit your personal taste.
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1 user found this review helpful

Spicy Plum Sauce

Reviewed: Sep. 26, 2009
I also used Heidi Eilers suggestion and would make this recipe a 5 star with that.
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5 users found this review helpful

Roasted Yams

Reviewed: Sep. 26, 2009
I'm giving this a 4 star with just one small change that I hope will bring it to a 5 star fot most people trying this delicious snak. I put the yams slices in a 1 gal. size ziplock bag and added the oil and shook the bag until evenly coated with oil. Then sprinkled on the salt and pepper after arranging on the cookie sheet. Also, for those trying to cut down on sodium, a sprinkle of salt substitute with any Mrs. Dash seaonings or similar "zero sodium" seasonings gives fantastic flavoring.
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316 users found this review helpful

Macaroni and Cheese V

Reviewed: Aug. 1, 2009
The flavor of this dish is fantastic! The best I have ever made or tasted. The only thing I changed after my first try with this mac & cheese was to eliminate the bread crumb topping. I was not big fan of that and the leftovers (I always make enough for leftovers) are much better without it. Also with the leftovers, I like to stir in a little fresh milk after I nuke it. And for those who want a little crunch, crush a few ritz crackers in your fist and sprinkle it over the hot mac & cheese.
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2 users found this review helpful

Chicken Paprika

Reviewed: Aug. 1, 2009
After trying this recipe once, I doubled all the ingredients except the chicken because that wonderful creamy sauce is just fantastic on baked potatoes!
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38 users found this review helpful

Restaurant-Style Potato Salad

Reviewed: Jul. 26, 2009
I was amazed that I actually had all the ingredients for this recipe on hand, so I decided to give it a try. Not bad at all. I'll be making it again. I used my pressure cooker to cook the potatoes whole. Then after they were refrigerated cold, I peeled and cubed them. I always mix the all the other ingredients and then incorporate it into the potatoes last. If you are using M.W. instead of Mayo, You might want to reduce the sugar a little. If you want to make M.W. just add 2 T sugar to one quart Mayo and there you have it!
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1 user found this review helpful

 
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