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

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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

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

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

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

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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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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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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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

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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Tartar Sauce I

Reviewed: Dec. 4, 2013
Going to a catfish fry on Sat. and I was asked to bring the tarter sauce. This turned out very good as I just tasted after being chilled 24 hrs. Only change I made was adding about 7-8 mashed capers instead of salt and I doubled the pepper to 1 1/2 tea.
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1 user found this review helpful

Blue Cheese, Bacon and Chive Stuffed Pork Chops

Reviewed: Jan. 26, 2014
Great but leave out the salt. Brine chops 2 hrs in advance and remove from oven when thermometer reaches 140 degrees. Cover w/ tin foil for 5 min. I never cook pork by timing it. I always use a meat thermometer. Pork today is soooo lean, a couple minutes too long and you have a dried chop.
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Double Layer Pumpkin Cheesecake

Reviewed: Mar. 1, 2014
Use all the ingredients listed but use regular pumpkin pie filling instead of puree. That punches up the taste to another level. I like Polar pumpkin pie filling but at times it is hard to find. It comes in a 15 oz can so there is little waste of product. Making one now for quests tonight with Polar.
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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

Delicious Egg Salad for Sandwiches

Reviewed: Mar. 7, 2014
Eating this sandwich right now as I post a comment. I added 1 celery stalk, chopped fine, as we like a little crunch in our salad. Added 1/8 tea of red pepper in lieu of black pepper and 1/8 tea of sweet smoked paprika and a 1/4 tea of salt. This tastes just like the egg salad they serve at The Masters and it does not get any better than that.
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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

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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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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