Baron Recipe Reviews (Pg. 1) - Allrecipes.com (18527556)

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Deluxe Waffles

Reviewed: Mar. 2, 2013
Good waffle recipe which uses beaten egg whites to lighten the batter for a light crisp waffle. Its a little more work but worth the effort. You can add whatever you want to this recipe with good result but make your additions before you fold in the egg whites so you don't deflate the batter
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1 user found this review helpful

Beefy Baked Ravioli Baron's edit

Reviewed: Mar. 1, 2013
This is an excellent recipe, I doubled everything but the beef and tomatoes and it fit nicely into my smaller shallow Dutch oven. I did add ricotta to the other cheeses and used fresh parmesan. I also added a chopped onion and garlic to the ground beef. Make sure you check the spiciness of your tomato sauce as I should have added more oregano to mine. A little red pepper would have helped as well but this is a personal taste. Quick, easy and tasty, and worth five stars. My lasagna takes all afternoon to make and this is a quick alternative.
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2 users found this review helpful
Photo by Baron

Beefy Baked Ravioli

Reviewed: Mar. 1, 2013
This is an excellent recipe, I doubled everything but the beef and tomatoes and it fit nicely into my smaller shallow Dutch oven. I did add ricotta to the other cheeses and used fresh parmesan. I also added a chopped onion and garlic to the ground beef. Make sure you check the spiciness of your tomato sauce as I should have added more oregano to mine. A little red pepper would have helped as well but this is a personal taste. Quick, easy and tasty, and worth five stars. My lasagna takes all afternoon to make and this is a quick alternative.
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2 users found this review helpful

Shrimp, Sausage, and Fish Jambalaya

Reviewed: Oct. 9, 2012
For Elysia & Dominick; Not sure why you ran out of broth. Did you drain the tomatoes before you added them as I do not. Glad you liked the recipe. Some rice takes more liquid than others, still, it sounds like you had a significant problem but did a good job to work around it. I always have extra broth available when I make this dish as sometimes I need to add some. Thanks for trying the dish. Baron
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9 users found this review helpful

Apple Crisp with Oat Topping

Reviewed: Oct. 2, 2012
This an excellent recipe. No frills, the taste of the apples comes thru nicely and there is a good balance of topping and fruit. I did have to bake it for about an hour. It may be my oven which is gas and I am not use to it yet. If your fruit does not hold together as you would like, just add one tablespoon of cornstarch to the sugar and cinnamon before you mix it with the apples. I also like nutmeg and a few grates of whole nutmeg in the apples and the crust adds to the flavor.
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23 users found this review helpful

Baron's Fiber One Meatloaf

Reviewed: Feb. 13, 2012
Not bad , had an occasional "dark" taste. Was this the fiber one? I don't know. Will try again with regular ground pork and no green pepper and let you know
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2 users found this review helpful

Fiber One® Chocolate-Peanut Butter Haystacks

Reviewed: Feb. 10, 2012
What could be better than healthy chocolate? Healthy chocolate plus peanut butter plus coconut. I took the advice of other reviews and used one 10ounce bag of Reese's peanut butter chips and also added one 10 ounce bag of shredded coconut. After I mixed in the cereal and coconut I microwaved the whole "mess" for 30 seconds to facilitate mixing it all up. Then I used a small ice cream scoop to put on the waxed papered cookie sheets. Then outside on the snowy picnic table to cool. They tasted pretty good but next time I think t10 table spoons of butter might help with the dryness. I know, I Know, not as healthy, but we are talking chocolate here! Here is a copy of my custom recipe: http://allrecipes.com/customrecipe/63103890/barons-fiber-one-chocolate-peanut-butter-coconut-haystacks/detail.aspx
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3 users found this review helpful
Photo by Baron

Apple Tapioca Pudding

Reviewed: Jan. 29, 2012
I gave this 5 stars but did not make it exactly as published. I cut the recipe in half an made it on the stove at very low heat. It still took 5 hours. It did not thicken up as much as I thought it would but I added a little more tapioca. My tapioca may be a little stale. I did add the raisins in in the last hour. Thanks for the recipe, I will make again
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14 users found this review helpful

Baked Orange/Rosemary Slow Cooker Chicken

Reviewed: Jan. 25, 2012
This is a great basic recipe that lends itself well to your personal options. I had a chicken that had been in the freezer way too long and a slow cooker and wanted to try them together. I found this recipe and the comments to it and went to work. I still had some frozen rosemary in the garden and a few oranges in the fridge so made Rosemary Orange baked chicken. First I slathered the bird with butter. Then, I made a rub of salt pepper poultry seasoning chopped fresh rosemary and paprika and rubbed that onto the whole chicken I grated up some orange zest and sprinkled that on the bird. I halved the orange and stuffed that in the cavity with 2 small onions. Trussed the bird and placed it on the slow cooker on the aluminum foil "logs" I had made. I added one cup of stock and cooked for 4 hours on high. It came out tender, moist with a hint of orange. Tasted great. Turns out I didn't need to add the stock, I will know that next time. I didn't brown the bird as I wanted to keep the prep time down and if i wanted a crispy brown skin, I just would have baked the bird. Thanks for a great recipe
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3 users found this review helpful
Photo by Baron

Baked Slow Cooker Chicken

Reviewed: Jan. 25, 2012
This is a great basic recipe that lends itself well to your personal options. I had a chicken that had been in the freezer way too long and a slow cooker and wanted to try them together. I found this recipe and the comments to it and went to work. I still had some frozen rosemary in the garden and a few oranges in the fridge so made Rosemary Orange baked chicken. First I slathered the bird with butter. Then, I made a rub of salt pepper poultry seasoning chopped fresh rosemary and paprika and rubbed that onto the whole chicken I grated up some orange zest and sprinkled that on the bird. I halved the orange and stuffed that in the cavity with 2 small onions. Trussed the bird and placed it on the slow cooker on the aluminum foil "logs" I had made. I added one cup of stock and cooked for 4 hours on high. It came out tender, moist with a hint of orange. Tasted great. Turns out I didn't need to add the stock, I will know that next time. I didn't brown the bird as I wanted to keep the prep time down and if i wanted a crispy brown skin, I just would have baked the bird. Thanks for a great recipe
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11 users found this review helpful

Baron's Blackberry Cobbler

Reviewed: Jul. 12, 2011
Thanks to all who tried and reviewed my recipe. I made it the other night with peaches and used 7 total. I should have used 9. It was still good though. Life does change doesn't it. When I submitted this recipe in Jan of 2007 I was engaged. I still am though to a different person and so I don't have a source for blackberries anymore. Imagine how my new fiance felt reading about my old fiance. Oh well, she liked the cobbler though! Thanks Pepper for the review, life does go on.
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43 users found this review helpful

Pineapple Upside-Down Cake V

Reviewed: Mar. 13, 2011
This is a wonderful version of an old classic. I basically did not change anything but did omit the coconut as I did not have any. It was delicious. The only thing I will change the next time is to use a 20 oz can of pineapple slices as my 8 oz can only had 4 slices and I wanted more on the top layer. I also will add some maraschino cherry juice with the pineapple juice to the cake.
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8 users found this review helpful

Cajun Crawfish and Shrimp Etouffe

Reviewed: Mar. 13, 2011
This is a wonderful recipe and not that difficult. The roux is important but everyone's flour, stove and choice of fat may be different and therefore the timeing of cooking the roux may vary. Mine was a nice dark brown in about 12 minutes. Don't feel that you must cook your roux for a full 15-20 minutes. Go by the color. To stir the roux I use what my mom called a grave whisk; a 3/4 inch oval sping on a wire attached to a handle. It always does a nice job with a roux. The rest of the recipe is straight-forward. As my wife is not a "pepper-belly" as I am. I cut the hot sauce to a generous tablespoon and the seafood seasoning(old bay) to 4 tsp. I did not add any of the cayenne pepper. I used a 15 oz can of diced, fire-roasted tomatoes as I did not have any fresh and also added a 15 oz can of okra. I used all shrimp as crawfish are not available. I would like to try it with shrimp and a nice firm white fish cut into chunks the next time. Finely, I served it over saffron rice with some garlic bread. A delicious meal.
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5 users found this review helpful

Cajun Crawfish and Shrimp Etouffe

Reviewed: Mar. 13, 2011
This is a wonderful recipe and not that difficult. The roux is important but everyone's flour, stove and choice of fat may be different and therefore the timeing of cooking the roux may vary. Mine was a nice dark brown in about 12 minutes. Don't feel that you must cook your roux for a full 15-20 minutes. Go by the color. To stir the roux I use what my mom called a grave whisk; a 3/4 inch oval sping on a wire attached to a handle. It always does a nice job with a roux. The rest of the recipe is straight-forward. As my wife is not a "pepper-belly" as I am. I cut the hot sauce to a generous tablespoon and the seafood seasoning(old bay) to 4 tsp. I did not add any of the cayenne pepper. I used a 15 oz can of diced, fire-roasted tomatoes as I did not have any fresh and also added a 15 oz can of okra. I used all shrimp as crawfish are not available. I would like to try it with shrimp and a nice firm white fish cut into chunks the next time. Finely, I served it over saffron rice with some garlic bread. A delicious meal.
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11 users found this review helpful

Apple Rosemary Pork Tenderloin

Reviewed: Oct. 17, 2010
This is the best pork roast I have ever made. Of course like most of us I made some changes. I have fresh rosemary in the garden so I used that plus some fresh Oregno and dried majoram. I ran 2 long sprigs of rosemary longitudinally thru the roast and then mixed chopped fresh rosemary and oregano plus 1.5 tsp of dried majorum, 2 tsp of minced garlic, kosher salt, pepper and some olive oil. I rubbed this all over the roast and popped it in the roaster and cover the top of the roast lightly with some italian bread crumbs and added regular cider. Baked covered for an hour and then uncovered for an hour with the apples and onions and a few carrots thrown in for color. Spooned the brown sugar over the top as directed. For the gravy, I skipped the maple syrup as the non-alcoholic cider had made the drippings sweet enough. Made the gravy with cornstarch (personal preference). The roast was delicious and incredibly tender. I served it with roasted garlic mashed potatoes and homemade French Baguette garlic bread. My wife loved it
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20 users found this review helpful

Herby Roasted Potato Wedges

Reviewed: Jun. 2, 2010
My sig. other loved these potatoes. She made me make them again the next night. I did them the first time with kosher salt, pepper and added the fresh oregano and parsey before I baked them. I also used olive oil. They were great but only needed 40 minutes at the most. The next night I held the herbs till after they finished baking but did bake with the salt and pepper. Again excellant but with more flavor with the raw unbaked herbs. I left about a 3rd of the potatoes unherbed with just salt and pepper and they were good "plain" as well. I do like to use olive oil as it adds a bit of flavor to the potatoes. Excellant recipe that lends itself to alteration based on the Herbs at hand. I have some fresh rosemary and think I will try that next with some garlic infused oil
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10 users found this review helpful

Marinated Scallops Wrapped in Bacon

Reviewed: Mar. 21, 2010
Excellent recipe. I have made it twice now and follow the marinade instructions exactly( well almost exactly cause who measures when your mixing up marinade). The only change I made was to add finely chopped pecans to brown sugar sprinkled on top. As my lady tells me. Everything goes better with nuts. They were delicious. Served them one time as an appetizer and another as a main course with buttered parslied Yukon Gold potatoes. The only trick is to cook the bacon long enough so that it will crisp in the oven but not so long as to make it impossible to roll around the scallops. Thanks
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10 users found this review helpful

Best Marinara Sauce Yet

Reviewed: Jan. 9, 2010
Excellent recipe basic but flavorful. I am trying to simplify my cooking and this fit the bill, Clear fresh flavors, I did use delmonte stewed tomatoes with Italian seasoning (oregano and basil) so did not add oregano and it tasted great. Also used chicken stock in place of wine as I must avoid alcohol I look forward to making this this summer when I harvest my Roma tomatoes
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4 users found this review helpful

Ultimate Shrimp Scampi

Reviewed: Jan. 9, 2010
Thanks slip for a great recipe Left out the onions as she doesn't like them but the shrimp tasted great. Did not use the asiago and avacado Sprinkled with a small amount of bacon toasted almonds and freshly grated parmisiano R. Served separatley with angel hair pasta and fresh marinara as she likes her flavors separate and loves marinara. Made a great dinner
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10 users found this review helpful

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