matt151617 Recipe Reviews (Pg. 3) - Allrecipes.com (16624432)

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Fresh Tomato Basil Sauce

Reviewed: Sep. 22, 2012
Delicious. Very simple. I got 22 pounds of "second" tomatoes at the local farmers market for $8. It took a long time to seed and peel all of these tomatoes. I decided to make the sauce smooth, so I put the tomatoes in the blender after seeding and peeling. I didn't get enough water out, so it took close to 3 hours to get the right constancy. You can add a can or 2 of tomato paste to thicken it up. I ended up with a little more than 1 gallon of finished sauce; used some for dinner divided up the rest into quart freezer bags and froze.
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Blueberry Zucchini Bread

Reviewed: Aug. 16, 2012
Absolutely fantastic. I cut the ingredients in half for one loaf. I've used fresh and frozen blueberries and didn't notice a difference. I've made this a bunch of times now so I can comment on making it healthier. First, if you use whole wheat flour, do half whole wheat and half white. All whole wheat doesn't taste right. You can get away with 2/3 whole wheat also. Second, you can't really overdo the zucchini. I always use one medium sized one and grate it. If you want it to totally disappear in the bread, puree it. Otherwise you'll see little flecks in the bread. Third, use applesauce instead of oil. It tastes better, and doesn't get as soggy after a day or so. It's also much healthier. Finally, store it in the fridge. It goes bad fast in the heat, and if you made it with whole wheat flour, it'll spoil even faster. It's not as good cold but you can always zap it in the microwave for 15 seconds.
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2 users found this review helpful

Steak Stir-Fry

Reviewed: May 12, 2012
Pretty good. Tasted just like Chinese food but not nearly as salty and oily. The 1/3 cup brown sugar is a must.
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1 user found this review helpful

Beer Butt Chicken

Reviewed: May 3, 2012
This came out awesome. The meat was very tender and moist. I cooked it in the oven; it was hard to get it to stand and it actually tipped over at one point. Fortunately, it was in a pan so there wan't a huge mess. Also, I was using a frozen roaster chicken. I let it thaw in the fridge for 3 days and it was still partially frozen, so give it longer.
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2 users found this review helpful

Baby Back Ribs

Reviewed: Apr. 10, 2012
Fantastic! Did the dry rub mentioned and used sweet baby rays. Depends on the cut of meat but one half of the ribs were literally fall off the bone.
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6 users found this review helpful

Zesty Slow Cooker Chicken Barbecue

Reviewed: Apr. 10, 2012
Excellent! Made with Sweet Baby Rays and it was great. Chicken was nice and moist. Added some extra sauce to the sandwich.
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1 user found this review helpful

Pepperoncini Beef

Reviewed: Apr. 1, 2012
Fantastic. Used toasted sub rolls, then melted provelone on top. The peppers were spicy but well within a reasonable range. I may try this again with banana peppers.
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1 user found this review helpful

Best Steak Marinade in Existence

Reviewed: Mar. 14, 2012
Fantastic. Made this for 4 ribeyes and it was awesome. Restaurant quality good!
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2 users found this review helpful

Mom's Macaroni and Cheese

Reviewed: Feb. 27, 2012
Excellent. The flavor was very good. It didn't make a ton though, 4 regular servings; enough for 2 hungry people. I served it with corn.
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1 user found this review helpful

Shepherd's Pie VI

Reviewed: Jan. 4, 2012
Great. I would add a little more meat and a little less potatoes. I also diced up the carrots after cooked instead of mashing them. Still, great flavor, looks nice. I may add a little celery next time as well.
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2 users found this review helpful

Slow Cooker Taco Soup

Reviewed: Jan. 4, 2012
Pretty good. More of a chili than a soup. I cooked it for 7 hours, and I don't think it needed that long. There's nothing that needs "cooking", so the longer it cooks, the blander it'll be. I served it up with cornbread and it was great, the sauce/juice goes perfect with the cornbread.
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13 users found this review helpful

Souvlaki

Reviewed: Nov. 28, 2011
Loved this! It tasted almost exactly like the souvlaki we get at our local Greek place. Be sure to add a little paprika for flavor.
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Perfect Turkey

Reviewed: Nov. 27, 2011
Wow. This turkey was fantastic. Everyone at dinner mentioned it was the best turkey they had ever had. I added rosemary to the brine and that was it; put it in an oven bag and put that in a stockpot overnight in the fridge. I had a 12lb turkey, so I only used about a cup of salt. The next day, stuffed with a sliced apple, half a large onion, a chopped large carrot, and some sliced frozen celery. Rubbed with olive oil and put in the oven uncovered at 350 for 3 hours. I forgot the bay leaf but that probably didn't matter much. We poured apple wine over it, and halfway through added a cup of water in the pan since it dried up. Never flipped it. It came out perfect, the skin was crispy and yummy, and it cut like butter. Slightly salty but it tasted perfect. After the turkey is done I'll boil it down into soup, and add the vegetables that were stuffing it when the soup is done since they're already soft. I'll never make a turkey another way after this.
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Camarones al Ajillo (Garlic Shrimp)

Reviewed: Nov. 15, 2011
Yum! I made this for my Puerto Rican girlfriend and she 100% approved! Just a few notes. First, tomato sauce is not the same thing as you'd put on spaghetti. It's actually more of a purée. Look for Goya tomato sauce in little cans. Also, I'm assuming "fresh" shrimp means uncooked. I couldn't find any uncooked shrimp on sale, so I added cooked shrimp, but not until the final 5 minutes when the tomato sauce went in. Any earlier than that and the shrimp will get mushy. I served over white rice, and if you want the full experience, make some plantain slices fried in olive oil as the side. There was a decent amount of leftovers even after 2 large plates each.
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9 users found this review helpful

BBQ Potatoes with Green Onions

Reviewed: Jun. 1, 2011
Wow these were excellent! Definitely compliments any BBQ meal perfectly. I will try it next time with vadilla onion slices and carrots.
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3 users found this review helpful

Cedar Plank-Grilled Salmon with Garlic, Lemon and Dill

Reviewed: Jun. 1, 2011
Great flavor. Definitely will repeat. Nice to throw together quick since no marinating is required.
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2 users found this review helpful

Sushi Roll

Reviewed: Jun. 1, 2011
Just some tips I have learned from making my own sushi: An easy one to start with would be something simple like a tuna roll. It's easier to roll up. Keeping your hands slightly wet will help with the rice sticking to them. Having a rice cooker is a huge help. Heating the nori isn't required, it'll soak up the water from the rice and become soft and flexible. If you check Borders, they sell a sushi kit with chopsticks, roll recipes, bamboo mat, and little soy sauce dishes. Make sure to get some powdered wasabi, and low sodium soy sauce, and mix a little sugar into it. Sushi soy sauce is less salty and sweeter than regular soy sauce. You need to cool the rice to room temperature before using it. Very important.
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6 users found this review helpful

Cedar Planked Salmon

Reviewed: May 26, 2011
Fantastic. The marinade tasted and smelled excellent. The cedar smoke really got into the fish good. I found a 2 pack of cedar planks at Lowes for $6.88.
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Baked Buffalo Wings

Reviewed: May 21, 2011
These came out great! I cooked up 10 wings, and cut one breast into 5 pieces. Followed the recommendations of others and dried the chicken out. The wings were pretty good, could have used just a tad more spice. But the tenders were fantastic! I highly recommend you make this recipe with some tenders. It's a must have. Tip: When the wings are done they're "dry". Make sure you add the Frank's sauce to the outside of them to make them wet.
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Sweet and Spicy Sweet Potatoes

Reviewed: May 20, 2011
I followed the directions exactly, and mine burned. Not really sure what I did wrong, I put them on a dark colored cookie sheet, so maybe that made a difference. Still, 5 stars for the taste, they tasted almost like awesome seasoned french fries.
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1 user found this review helpful

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