Montana Elk Guy Recipe Reviews (Pg. 1) - Allrecipes.com (183014879)

cook's profile

Montana Elk Guy

Reviews

Photos

Menus

 
View All Reviews Learn more

Richard's Breakfast Scramble

Reviewed: Apr. 1, 2015
Yep, it's a good'un. The only changes made were the addition of a red bell pepper, some sliced fresh mushrooms, and a generous shake, shake, shake of cayenne pepper. Loved by Mrs. Elk Guy and our two sons.
Was this review helpful? [ YES ]
2 users found this review helpful

Hamburger Steak with Onions and Gravy

Reviewed: Jan. 22, 2015
Made exactly as written. One word... Fabulous!
Was this review helpful? [ YES ]
1 user found this review helpful

Chef John's Spinach and Feta Pie

Reviewed: Jan. 19, 2015
Absolutely outstanding! Made exactly as directed... except... had no feta cheese, so I sprinkled shredded cheddar on top, and then thought, "What the heck, I'll put some fresh mozzarella rounds on top of the cheddar and see what happens!" OH, MY! Thanks CJ, for yet another great base recipe!
Was this review helpful? [ YES ]
1 user found this review helpful

Lance's French Onion Soup

Reviewed: Dec. 26, 2014
Right on! I made this a few days ago... I omitted the sugar - and I added two beef bullion cubes to the beef broth for a ramped-up beef flavor. I also used a shredded blend of Swiss and Gruyere found at T.J.'s, which was fabulous. I've made several different recipes for French Onion Soup over the years - including some much more complicated & involved than this one - and this one is as good as it gets. I will use this recipe again, with my slight modifications. Thanks, Lance!
Was this review helpful? [ YES ]
1 user found this review helpful

Chef John's Twice-Baked Potatoes

Reviewed: Dec. 20, 2014
I've made these twice-baked spuds many times... both as written, and by tweaking the recipe to accommodate my family's individual tastes... real bacon really jazzes 'em up! My buddy and his wife will be joining us for Christmas dinner this year, and this recipe has been requested as a side dish for what I anticipate will be a spectacular dinner... (I'm also serving Chef John's Crispy Honey-Baked Ham, found on his blog at food wishes.com). Simply put, Chef John has never once let me down, and I remain a HUGE fan of his.
Was this review helpful? [ YES ]
6 users found this review helpful

Chef John's Dutch Babies

Reviewed: Dec. 14, 2014
So easy, and so scrumptious! Made exactly as written with the exception of the lemon juice...(I used the last of the lemons for some yummy cocktails last night!). I devoured my portion with Montana huckleberry syrup; my bride and my son had theirs with good old maple syrup. Delightful... I'll make it many times hence. Chef John, you've done it yet again! A tip of my camo hat to you! (My 17-year-old just came into the room and said five words: "Dad, Dutch babies are amazing." Enough said.)
Was this review helpful? [ YES ]
10 users found this review helpful

Chef John's French Toast

Reviewed: Oct. 19, 2014
Outstanding, like all of Chef John's recipes! Just one question, C. J.; where's the pinch of cayenne? ;-)
Was this review helpful? [ YES ]
6 users found this review helpful

Chef John's Salt Roasted Chicken

Reviewed: Aug. 23, 2014
The best roast chicken I've ever made. Sometimes simplicity is a beautiful thing. Thank you, Chef John, one more time; your recipes are seemingly always spot-on!
Was this review helpful? [ YES ]
3 users found this review helpful

Drunken Mussels

Reviewed: Jul. 23, 2014
Simply superb! I decreased the amount of white wine (1.5 cups) and added a large splash of heavy cream (about 1 Tbsp). Other than that, I followed the recipe exactly as written. As someone who really loves mussels and who has made them many times in a variety of ways... I can say that this is my new favorite recipe for them. I made 'em especially for my elderly father, who really enjoyed dipping his crusty bread into the amazing sauce. Many thanks to Chef John for yet another splendid recipe!
Was this review helpful? [ YES ]
11 users found this review helpful

Garlic Butter

Reviewed: May 28, 2014
Very good. A dollop of this on top of a medium-rare ribeye steak, just after it's come off the grill and is "resting" --- adds something really special.
Was this review helpful? [ YES ]
1 user found this review helpful

Ultimate Twice Baked Potatoes

Reviewed: May 28, 2014
Perfect as is; just subbed garlic salt for the regular salt. What a treat! UPDATED on 1/19/15: While this is a very, very good recipe, I actually have found one I like even better. So if you're of a mind, check out Chef John's Twice-Baked Potatoes on this same website. Personally, I like CJ's version just a little bit more. (In no way is this meant to diminish or denigrate this recipe, however... It's still rock solid!)
Was this review helpful? [ YES ]
1 user found this review helpful

Slow Cooker Barbecue Beans

Reviewed: May 28, 2014
Very good! Made exactly as written... except I added 1/3 cup of brown sugar and 1/2 tsp. of ground cayenne pepper. For the hot sauce, I used both traditional Tabasco and Frank's Red Hot. The balance between sweet and spicy, along with the liquid smoke, made this dish have a complexity of flavors; yet none were overpowering. They were a great side to my slow-cooked baby back ribs and corn on the cob. 'Twas a hit with the whole crew. Will make again... for sure!
Was this review helpful? [ YES ]
2 users found this review helpful

Cheesy Amish Breakfast Casserole

Reviewed: May 11, 2014
So here's the deal: Mrs. Montana Elk Guy says this is THE best thing I've ever made. Enough said. I followed the recipe exactly, with one minor modification: I browned and crisped the hash browned potatoes (shredded 'em myself, using non-peeled, Yukon Gold spuds) first, and placed them in the bottom of my baking dish. All other ingredients then went on top of the hash browned potato base. My two sons INHALED this, as well. In our household, this will become a recipe used for "special" breakfasts - you know, Christmas morning, Easter Sunday, etc. Many thanks for a true 5-star recipe!
Was this review helpful? [ YES ]
11 users found this review helpful

Laura's Lemon Roasted Potatoes

Reviewed: Apr. 5, 2014
Meh... OK... Nothing special. Fixed exactly as directed; could've roasted my spuds better than using this recipe. I'd give it 4 stars; Mrs. Elk Guy and my son gave it 3. I'm giving the benefit of the doubt... I'd make additions - carrots, onions, and possibly a turnip - and leave some things out... mainly oil and fat. It wasn't bad, but it wasn't anything that gave me the "WOW" factor. I will make this again... with significant modifications. Thanks for a decent base recipe to work from, though. If there's one thing I've learned from spending many, many hours on this site, personal tastes, et cetera, are a definite factor. I've seen 5-star recipes (in my opinion) rated with one star, and seen different recipes - that didn't work for me at all - that had many 5-star ratings. I guess you never really know until you try!
Was this review helpful? [ YES ]
2 users found this review helpful

How to Make Perfect Hard Boiled Eggs

Reviewed: Apr. 1, 2014
This is a tried and true method for perfectly cooked hard-boiled eggs... and the only method I've used for years. (I used to struggle mightily to hard-cook a decent egg.) For those who are complaining about the yolks being undercooked, perhaps you are starting your 17-minute timing a bit prematurely. One should wait until the eggs themselves start to "dance" on the bottom of the pan; this is the exact time to turn off the heat, cover, and set your timer for exactly 17 minutes. Do not remove the saucepan from the burner; I believe the residual heat to be an essential part of completing the process correctly. Oh, and following these directions explicitly has always produced eggs that are easy to peel... but only after complete cooling, and I never use fresh eggs... only those that have been in the fridge for at least a week. (After cooling according to the directions posted in Chef John's recipe, I usually cool them in the fridge for at least an additional hour before peeling.) I hope these suggestions are helpful to others.
Was this review helpful? [ YES ]
52 users found this review helpful

Diane's Colcannon

Reviewed: Mar. 30, 2014
Regarding the cabbage versus kale debate: why not both? Regarding the amount of bacon: why not more? I made this for the first time this year for St. Patrick's Day, and after reading the many comments, I decided to use both cabbage and kale. I also decided to use more bacon than the recipe called for, because... well, you know... it's bacon! It was delicious, and the whole family really loved it. I have made it once since then, and plan on doing so many times in the future. It was a wonderful complement to my own famous Guinness slow-cooked corned beef. This will become a staple recipe in our household to replace traditional mashed spuds. It'll give me a chance to show off my Irish heritage in future meals, even when it's not St. Patrick's Day!
Was this review helpful? [ YES ]
5 users found this review helpful

Grilled Salmon I

Reviewed: Mar. 30, 2014
I have made this salmon recipe - exactly as written here - for family (both immediate and extended) and for friends... dozens of times over the past several years. I will never... I repeat NEVER... make salmon with any other recipe other than this one. So simple, yet so delicious. My two sons ask me to make it for them all the time; I would, except buying quality salmon isn't inexpensive. I have found that our local Costco has some of the freshest salmon available here in the desert southwest... plus, I like that their salmon comes skinless. (Just a matter of taste, but I'm not a big fan of skin on fish of any kind.). UPDATE: 11/1/14: In my opinion, this Is THE best recipe on AR!
Was this review helpful? [ YES ]
19 users found this review helpful

Spicy Grilled Shrimp

Reviewed: Mar. 2, 2014
I've made these many times; it's simply the best grilled shrimp dish I've ever had, including those at high-end restaurants. As Barbara43 said, the COARSE salt (1 tbsp) is not a typographical error, but to use that much FINE salt might ruin the dish. (I always use shell-on shrimp, though, and I'm sure that makes a difference in final saltiness scale.). Both the garlic and cayenne pepper amounts may be increased, according to your particular tastes... I do; they just make the shrimp "yummier", in my opinion. I always grill these in a seafood basket for for both ease and more product consistency. As others have said, do not overlook your shrimp!
Was this review helpful? [ YES ]
17 users found this review helpful

 
ADVERTISEMENT
Subscribe Today!

In Season

Crunchy Kale Snacks
Crunchy Kale Snacks

Kale is the healthy, green leaf that transforms into a crunchy snack chip in your oven.

So Many Pork Chop Recipes
So Many Pork Chop Recipes

You can't go wrong choosing from over 400 pork chop recipes with ratings and tips!

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States