www.PeanutButterBoy.com Profile - Allrecipes.com (18628297)

cook's profile


Home Town: Huntington, New York, USA
Living In: Hoboken, New Jersey, USA
Member Since: Oct. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Healthy, Quick & Easy
Hobbies: Biking, Reading Books, Music, Wine Tasting
  • Title
  • Type
  • Overall Rating
  • Member Rating
  • Fudge
  • Fudge  
    By: Dana
  • Kitchen Approved
Peanut Butter Hot Dog
The Peanut Butter Boy's version
About this Cook
Born to an amazing cook (my mother), I received spatulas and oven mitts at an early age. I recently started a blog called The Peanut Butter Boy, http://www.peanutbutterboy.com , a site mostly devoted to my favorite ingredient, peanut butter. I got excited about sharing my recipes online and I plan on sharing those recipes here as well.
My favorite things to cook
I cook anything healthy and experiment to make regular dishes healthier.
My favorite family cooking traditions
Crepes (the egg-white ones from this site) on Christmas morning, stuffed shells, slow-cooker beef and banana pudding.
My cooking triumphs
My super-healthy pancakes and enchiladas.
My cooking tragedies
Apparently soybean "pasta" is a highly acquired taste, and everyone I've made it for did not care to acquire that taste. Also, one time I severely burned and ruined a dozen scrambled eggs.
Recipe Reviews 14 reviews
High Temperature Eye-of-Round Roast
As a precursor: we like our meat medium-rare, and we have a family member who is especially picky about that. Also, we used a 2.5lb eye round roast that was even in diameter along the entire length. Our oven is electric and very well insulated, so it holds it's heat well. I combined the advice of some of the reviewers and did the following: 1. Used Gravy Master to cover the roast, then added plenty of garlic salt and ground pepper to make a nice spice crust. 2. Placed the roast in a roasting pan and put it in a 500 degree oven, lowered the temperature to 475 degrees and cooked it for 7 min/lb x 2.5 lb = 18 min. 3. Did NOT open the oven and lowered the temperature to 200 degrees (which our oven may not have even gotten down to). Left the roast in for 20 min/lb x 2.5 lb = 50 minutes. 4. Removed the roast and let it sit for 10 minutes before carving. Results: the roast was medium to medium-rare but closer to medium, with a nice medium-pink hue throughout the length of the roast. We all prefer it a little darker pink but regardless, the meat was incredibly tender. The tenderness was what you'd expect of medium-rare and it was even more moist than you'd expect for medium-rare by any other cooking method we've tried, so overall it was VERY enjoyable. This is definitely the only way I'll cook roast beef from now on! Future modifications: I would like to get it closer to medium-rare, so I will lower the time of 20 min/lb at 200 degrees to 12-15 min/lb.

103 users found this review helpful
Reviewed On: Aug. 29, 2011
Black-Eyed Pea Gumbo
Fantastic recipe. I needed to make several subsitutions: 1. Could not find canned black eyed peas so I used a 1lb bag of dried beans boiled in 6.5 cups of water until tender (about 45 minutes). It turns out to be about 3 cans worth, so I added 2 cups of frozen sweet corn in lieu of the fourth can (for great flavor and texture too). 2. Like other people mentioned, this recipe came out too thick, thicker than most chili's I've had. Instead of all the diced tomatoes, I used a 28oz can of crushed tomatoes. In addition, I wound up adding about 2 cups of extra liquid (beef broth is what I had) to thin the gumbo out just a little. 3. Forgot to buy celery so I omitted that, I used 3 cloves of garlic because you can never have enough, and I used barley instead of brown rice (great texture!). 4. Finally, I added about 1 Tbsp of hot pepper sauce (Sriracha is my favorite) which added a ton of flavor and just a touch of spice. I then add a few dashes to each bowl I eat since I can handle more spice. Otherwise, this recipe made a ton of food! Make sure you have some freezer space or plan to eat it for a few nights. An excellent nutritious and filling meal served with cornbread.

27 users found this review helpful
Reviewed On: Jan. 3, 2011
Slow Cooker Roast Beef
22 hours is unnecessarily long - 8 hours on low is plenty. I used a 4.5lb eye round roast (which is the leanest cut of beef) and added 1 (1lb) bag of baby carrots and 2 (16oz) cans of white potatoes at the beginning. After 8 hours I removed everything form the crockpot except the liquid, mixed about 1/3 cup cornstarch with a cold water in a side bowl and added it to the cooking liquid for an incredible gravy. I then returned all the ingredients to the crockpot and set it to warm until we were ready to eat. It turned out to be one of the best stews I've ever had.

67 users found this review helpful
Reviewed On: Jan. 1, 2011
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