Patrick Recipe Reviews (Pg. 1) - Allrecipes.com (16741378)

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Italian Sausage, Peppers, and Onions

Reviewed: Jul. 24, 2010
Wonderful, just wonderful. Only addition I made was to put some garlic butter spread on our hoagie rolls. Our family just can't get enough garlic.
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1 user found this review helpful

Hot 'n' Spicy Buffalo Chicken Salad

Reviewed: Jan. 16, 2011
Great, we love all the ingredients suggested. When it calls for hot sauce, the only one for us is Sriracha Hot Chili Sauce, aka rooster sauce. It really does make a difference. You can get at Walmart. Have used nothing else the last 9 years, when I switched from Texas Pete Hot Sauce.
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6 users found this review helpful

Mushroom Pork Chops

Reviewed: Jan. 16, 2011
Artzbet...15 Jan., 2011 to ans your question about pork chops getting too dry. A couple things. When the instuctions say bake 20 to 30 min always choose the least amount of cooking time. Our Publix super makket here in Tallahasse offers weekly cooking classes for its customers. This subjuect came up to one of the Chefs recently. His comment was, "if you think they are done you have waited too long"! You don't have to worry about getting sick from under cooked pork like our mothers and grandmothers used to have to do. Triganosis has been eliminated as a hazard due to new prep and feeding methods of pigs.
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9 users found this review helpful

Garlic Alfredo Tilapia

Reviewed: Feb. 17, 2011
Talapia is just so mild and boring that you must jazz it up and this did it!!
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3 users found this review helpful

German Pancake

Reviewed: Dec. 3, 2011
I say forget the syrup. After baking, top with powdered sugar, lemon juice and melted butter. By using these toppings and not syrup, you have made a dish that is unique from a regular pancake. Try it, you will see what I mean!
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2 users found this review helpful

Firecracker Grilled Alaska Salmon

Reviewed: Sep. 7, 2012
Just great!! Made for my wife's birthday last eve. Only change is I left out the green onions. Didn't think it would add anything to the taste. Grilled indirect for 20 min. What a treat! Next time I will add a handful of soaked apple wood chips to the coals to see what that does. Marinated 3 1/2 hrs and was not dissapointed how it worked. KEEPER
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1 user found this review helpful

Carrot Souffle

Reviewed: Dec. 19, 2012
Piccadilly uses 1/4 cup of flour in theirs and no extract. Cinnamon is a great add to give more depth. If it is too sweet you are not from the South. You can take this anywhere and not be dissapointed with the reviews. Somebody is going to ask you for the recipe!
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3 users found this review helpful

Seasoned Swai Fish Fillet

Reviewed: Mar. 9, 2013
housewife628.....if your fish monger told you it was US caught, I would not go back to him in the future. Swai is native to the rivers of SE Asia. Almost all of what you buy in the supermarkets are either frozen or previous frozen and farm raised. It might have been caught by a US citizen but he was in the Mekong Delta when he caught it. This recipe is very good and have used it for the past 6-7 yrs with either Swai or Basa. I add 3 tbl of oleo and 2 tbl of cilanto when cooking. Also great on the grill or deep fried after dredding in egg wash and 'Dixie Fry' seasoning mix. 6/27/04 - I am now just frying Swai with no egg wash. Just adding a little Accent and paprika to the Dixie Fry Seasoning Mix. Swai does not shrink at all when frying and actually looks like it plumps up during frying. With fish so expensive now this is a great buy. Bought 4 lbs bag on sale last week at the supermarket for $9.99 per bag. Cheaper than ground beef, for sure. I would buy some more Basa but it seems to have disappeared from the supermarkets completely.
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22 users found this review helpful

Chicken Wing Dip

Reviewed: Mar. 10, 2013
Great dip! Blue cheese is a must. I substituted Franks Hot Wing Sauce for Franks Hot Sauce. That gave it a more traditional Buffalo Wing taste. Will be serving again on St Patrick's Day at our house party.
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1 user found this review helpful

Good New Orleans Creole Gumbo

Reviewed: May 28, 2013
For those of you that like chicken in their gumbo, like I do, here is a tip. Brown your boneless skinless chicken thighs in olive oil, butter and minced garlic first. Then add to the pot after cutting them into thick strips. It keep them so juicy and alot more flavor. This recipe is the real deal. Don't forget the file gumbo at the very end, it makes a big difference. Sorry to hear that so many can't find file gumbo & okra. Not having access to okra is a felony in most states and a mortal sin in all the rest.
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Coal Miners'-style Spaghetti

Reviewed: Aug. 12, 2013
Got this recipe from our parish priest in the mid 70's. Have always made w/ bacon. It is wonderful but the key is to not skimp on the ground pepper.If you want to really bump up the calories & flavor add 1/3 cup of heavy cream before serving.
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3 users found this review helpful

The Sarge's Goetta - German Breakfast Treat

Reviewed: Aug. 20, 2013
A couple notes; Those who said they used pin head oats instead of steel cut oats, don't worry, they are the same product. Pls use ground pork shoulder not pork sausage. Sausage changes the flavor to a taste not associated w/ goetta. Great grandmother Shuttlecuttie from Cincy says you also need 1/2 lb of ground calf's liver. Fry in iron skillet w/ Crisco after chilling.
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2 users found this review helpful

Tomato Mozzarella Salad

Reviewed: Aug. 21, 2013
I also used slices of Vidalia Onion and a 1/2 tea of minced garlic in the dressing.
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3 users found this review helpful

Gorgonzola Chicken Thighs

Reviewed: Aug. 24, 2013
We love chicken thighs & gorgonzola, so this was a natural. I rolled in panko w/ granulated garlic added to panko.
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1 user found this review helpful

Chicken Marsala

Reviewed: Aug. 24, 2013
Yes more liquid is needed and I used 12 oz of fresh mushrooms. Garlic is a must and omit cooking sherry and use the good stuff.
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Catfish Cakes

Reviewed: Sep. 27, 2013
Have been making these for about 5 years now. Pls bake the fish first then mash w/ a fork. They need a good dose of old bay and a little more hellmann's and mustard. Before serving brush on some buffalo wing sauce, you won't be sorry. Catfish nuggets work great and are about 1/3 the cost of fillets. I bake mine 450 degrees for 13 min.
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Cornell Chicken Marinade

Reviewed: Oct. 2, 2013
The midwest version of this sauce is called 4-H bar-b-que sauce and I have been using that version since the early 70's. The only addition that 4-H has is 1/4 cup lemon juice & 1/4 cup Frank's hot sauce. I make a gallon at a time about 3 x's a year. Thats how much we love this marinade and basting sauce. It will flare up on the grill so cook your chicken parts indirect charcaol with the lid on and the vents wide open for about 55 min, basting every 10 min. The skin will crisp up just like it is fried chicken. The longest we have marinated this chicken is 7-8 hrs. I don't know for sure but 24 hrs might make it to salty.
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Cincinnati Skyline Chili

Reviewed: Oct. 6, 2013
This is ok chili
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Grandmother's Buttermilk Cornbread

Reviewed: Nov. 1, 2013
My wife's large Southern family (Tn & So Car) all use sugar in their cornbread. Took this survey at last years family reunion. So saying Southerners don't use sugar just does not hold water. Using your hot, greased iron skillet then baking 35min at 375 degrees is a difference maker. Wonderful cornbread!!!!!!!!!!!!!!!!!
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Stuffed Pork Chops I

Reviewed: Nov. 20, 2013
I have to make a few adjustments. After you brown, bake at 325 degrees for 30 min, otherwise chops will be too dry. As a really good chef told me once,' if you think your pork looks done, you have waited too long'! These also need to be seasoned first before browned. I made more dressing and stuffed them and closed w/ toothpicks I then topped w/ remaining.
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