cooknman Recipe Reviews (Pg. 1) - Allrecipes.com (1564476)

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Spicy Salsa

Reviewed: Sep. 19, 2003
I give this five stars only after revising the recipe as follows: increase chopped tomatoes to 1 gallon reduce jalapenos to 3 chopped jalapeno peppers. increase onions to 2 cups add 1 tablespoon of sugar add one box frozen sweetcorn increase garlic powder to 2 tablespoons bring to boil and reduce heat to simmer uncovered for 2 to 3 hours stirring regularly. One hour before completion add two 12 oz cans of tomato paste and stir in well. Cook until salsa is thick enough for your taste and just before removing from the heat add 1/2 cup of a dry red wine. This will can well and also freezes well. Add more peppers to give it more kick or stir in hot sauce before serving for those who like more heat...
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60 users found this review helpful

Purple Apple Slaw

Reviewed: Sep. 19, 2003
Made this recipe several times and keeps coming up a winner. To keep it new with old guests, I added a tablespoon of fresh ground ginger. Surprisingly, nobody could name the taste, but loved the enhanced flavor. We will keep making this one.
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50 users found this review helpful

Deer Poppers

Reviewed: Dec. 27, 2006
Clearly for the "don't like the taste of deer" crowd. I would suggest any more subtle marinade than italian dressing. The venison and jalapenos work, the bacon and italian dressing smother the deer steak. If you don't like the taste of venison, eat beef or pork! A great waste of good venison.
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48 users found this review helpful

Flank Steak a la Willyboy

Reviewed: Jul. 8, 2003
Not bad, wasn't as impressed as some others, though tasty, it was nothing to rave about. Could be marinated longer and definately do not overcook, it is better on the rare side when grilled.
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18 users found this review helpful

Brandied Orange and Cranberry Sauce

Reviewed: Nov. 24, 2003
mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm good. I have now made this 5 times and it is absolutely scrumptious. If you don't like it you didn't make it right. Zest is not enormously long strings that need to be picked out or cut up. Use a zester. It benefits from being cooked too long but not cooking long enough will not enhance it. Don't worry that you might be cooking it too long. Take a little time, don't change anything and it will be well worth it. By the way, rind and zest are not the same thing, this recipe should not contain any rind, only zest. It takes a bunch (8 or so) oranges to do this right and the particles of zest will be small and will blend with the cranberries if done right. Its worth the effort.
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13 users found this review helpful

Pork Barbeque

Reviewed: Sep. 22, 2003
After living in Harrisburg for 20 years, I can see why the restruant that served this is closed. There have to be a dozen places in central PA that serve a tastier barbecue pork. I wouldn't waste the time to make it again.
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10 users found this review helpful

Pumpkin, Sweet Potato, and Leek Soup

Reviewed: Jan. 7, 2010
Unlike many other reviewers, I followed the recipe with the minor exception of using lowfat cream. It is excellent. I like a little spice in my soups, so I might toss in one of my homegrilled chipotles in my next batch. I grew my own leeks and they vary greatly in size but I would estimate that if using store bought leeks, use two that are at least 2 inches in diameter if smaller, use accordingly more. Basically it appeared to me that the mass of leek and pumpkin should be about equal!
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8 users found this review helpful

Blueberry Pie

Reviewed: Sep. 19, 2003
As is, the recipe resulted in a delicious but very watery pie the three times I tried it. Most definately increase the cornstarch. I am up to 3 times the amount suggested and I think a little more will be about right. Must chill for some time to be firm. It seems that powdered ingredients must be evenly distributed for the pie to work well. The best way I found to accomplish this was to have the berries slightly damp and put them in a large bowl with the dry ingredients, toss around until the berries are fully coated then distribute the berries and dry evenly around the crust. So far that was the most succesful attempt. Nonetheless, no matter how watery, every last bit was eaten.
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7 users found this review helpful

Italian Pork Tenderloin

Reviewed: Nov. 14, 2004
Like some other reviewers, the recipe as is was slightly bland and lacked enough sauce to be served with pasta. We tried it a second time and doubled the tomatoes, pepper and sage, used 32 oz. of fat free chicken broth and 3/4 cup of fat free half and half. Thickened with a little flour and served over whole wheat angel hair pasta. This made it quite tasty and very saucy...
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5 users found this review helpful

Bagels II

Reviewed: Jan. 21, 2007
I followed all of the specific details, however, I used a combination of one half whole wheat flour, oat flour and hazlenut flour. The bagels came out perfect, though a little dry. I'll try again with white bread flour for about half the flour content and add some nuts and raisins. Trying to come up with a health alternative to the store bought bagels. This recipe worked well as a base for experimentation.
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4 users found this review helpful

Festive Onions

Reviewed: Nov. 17, 2004
gotta like onions, but this was good.
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4 users found this review helpful

The Ultimate Chili

Reviewed: Aug. 1, 2003
Fantastic Chili, have made it numerous times and always have loved it. I have learned to cook it longer, add three chopped chili's or jalapeno's and wait to late in the cooking to add the wine. Can't get enough. Update for 2005, I've also added more beef the last few times, doubling the amount and I've also doubled the wine. Love it.
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4 users found this review helpful

Craig's World Famous All Natural Granola

Reviewed: May 5, 2011
minor typo error the cloves and cinnamon should be Tablespoon not teaspoon...
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3 users found this review helpful

South Beach Meat Loaf

Reviewed: Jul. 12, 2004
bland, bland, bland, I smeared a sauce of chipotle in adobo on each piece to spice it up. Needs more than tomatoe sauce to make it tasty!
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2 users found this review helpful

Northeast Catfish With Cabernet and Green Peppercorns

Reviewed: Dec. 2, 2004
Not a keeper... The shallots were insignificant, I would add more. I used frozen filets and I'm sure that fresh would have been better.
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1 user found this review helpful

Emily's Famous Sloppy Joes

Reviewed: Dec. 2, 2004
It's different, and nice for a change but my wife's hand me down recipe with tomatoe soup, ketchup, onions, peppers, etc. can't be beat.
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1 user found this review helpful

Cod au Gratin

Reviewed: Nov. 24, 2003
I never alter recipes the first try, and this one definately needs some work. First timers, spice it up, this is bland as is. Add cheese and some spices to the sauce. Fry the fish in butter and spices anything will help. Won't do this one again.
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1 user found this review helpful

 
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