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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27 users found this review helpful

Cream Corn Like No Other

Reviewed: Jul. 15, 2015
Loved this flavor!!!!! Added 1 med slice of minced Vidalia onion. It seems we can't eat anything without Vidalia's included. Next time I may try adding about 1/2 tea of liquid smoke. Hoping for a little grilled flavor with the smoke.
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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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12 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

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

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

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

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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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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1 user found this review helpful

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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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

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

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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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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