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

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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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26 users found this review helpful

Braised Corned Beef Brisket

Reviewed: Dec. 21, 2013
I too added 1/2 can of beer to the bottom of the pan with the spice packet and did the glaze w/ mustard and brown sugar. So much better than the boiling method. Though very popular in the USA, you won't find corned beef on the menu in Ireland St Paddy's day. Not a traditional dish for them. Who knew?
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20 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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12 users found this review helpful

Tanya's Boneless Short Ribs

Reviewed: Dec. 12, 2013
I placed the boneless ribs on a rack on the top shelve and broiled for 15 min as directed. I ended up w/ beef jerky.
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6 users 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

The Best Pavlova

Reviewed: Jan. 4, 2015
Nothing to change on this great recipe. A key tip is to lightly wipe the inside of the mixing bowl with white wine vinegar before starting to mix. This really helps retain that fluffy mound of goodness.
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5 users found this review helpful

Zesty Slow Cooker Chicken Barbecue

Reviewed: May 31, 2014
3 hours on high, shred and return to pot for an hour on low. If you get anywhere near 8 hrs on low, just go out to dinner and use the chicken breasts for door stops.
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4 users found this review helpful

Perfect Flat Iron Steak

Reviewed: Mar. 16, 2014
Made this last nite and my wife just loved it! As some suggested, substituted balsamic vinegar & worchestershire sauce for the wine. To us, that made all the difference. Really bold flavor with this option. Iron skillet in pre-heated oven at 500 degrees and baked 4 min per side. It just hissed and gave a nice sear to hold the juices. We don't see flat iron steak very often but we will now be on the look out for more. Purchased at a Super Walmart that really had a good selection.
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4 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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4 users found this review helpful

Blue Cheese Burgers

Reviewed: Mar. 6, 2014
We used gorgonzola that we had on hand because we like a stronger blue cheese flavor. Form the burgers lightly. Don't overwork the meat. To maximize the flavors, don't grill till they are well done. Pick a temp that allows some pink in the middle down to med rare, which we like best. A great year-round grilling option, with saute Vidalia onions on top.
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3 users found this review helpful

Easy Grilled Chicken Teriyaki

Reviewed: Feb. 26, 2014
Marinated for 48 hours. Grilled bone-in thighs, skin side up, for 55 min over indirect coals but did not turn. Skin was crisp like it had been fried. Boiled the marinade and brushed on after 30 min and then at the table. Was not salty at all. My guests went crazy over the flavor!
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3 users found this review helpful

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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3 users found this review helpful

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

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

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

Southern Fried Catfish

Reviewed: Oct. 14, 2014
I always eliminate the buttermilk stage, never thought it added a thing to the taste. But the seasoning of the cornmeal and flour is spot on. If you are having trouble getting the batter to stick, place prepared catfish in the freezer for 15-20 min. Then go directly to the hot oil. At 375 degrees the fish will be crispy brown in about 7-8 min, turning once. If you want to pump up the golden color of the fish, add 1/4 tea of turmeric to the cornmeal mixture.
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2 users found this review helpful

Southern Fried Chicken Livers

Reviewed: Sep. 15, 2014
I used my electric fry pan that has a lid and fried at 375 degrees. The garlic really makes a difference and I always put hot sauce (Franks) in my milk dredge. Served over rice with peppermill gravy. .
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2 users found this review helpful

Pork Butt Roast with Vegetables

Reviewed: Jul. 6, 2014
My smoker gave out on July 3rd. I had a spareribs meal and Boston Butt meal planned for the weekend with out of town guests. Turned my Weber Grill into a smoker for the ribs and they turned out great. Boston Butt is a different problem because Butt must be cooked low and slow. The Butt had already been prepped with mustard and Mike Miles rub for 36 hours. I put carrots and celery in the bottom of my French Oven with 2 1/2 cups of chicken broth, topped with onion slices. I scored the fat cap and inserted garlic slivers into the cuts. Baked fat side up @ 200 degrees for 8 plus hours and temp reached close to the 200 degree mark I was looking for. I removed from the oven, wrapped tight with tin foil and put into an ice chest and covered the roast with bath towels for 2 to 2 1/2 more hours. Wow, what a great piece of pork!!! The time in the ice chest is essential because this is where the breakdown of this cheap cut of meat really gets tender. If you plan ahead, this is really an easy recipe. My family and friends thought I was a miracle worker this weekend. I didn't have the heart to tell them I just got lucky and a little research on the internet. My roast was 5 1/2 lbs.
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The Best Steak Marinade

Reviewed: Jul. 1, 2014
I used 1/2 tea of oil, low sodium soy sauce and no salt and doubled the garlic. Wow! I used a 24 stainless steel blade meat tenderizer on 2 porterhouse steaks and it cut the marinate time down to 15 min. We have been using Moore's Steak Marinade for years but not any longer. You gotta try this folks!!!!! Salt is a killer for tender steaks if you marinate just a little too long, leave it out and be on the safe side!
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2 users found this review helpful

Cobb Salad

Reviewed: Jun. 23, 2014
Add some warm smoked ham stripes and the Cobb is now complete. Substitute some chunky blue cheese dressing in lieu of ranch and this jumps to 5 stars.
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2 users found this review helpful

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