Charles B. Simpson Recipe Reviews (Pg. 1) - Allrecipes.com (18701672)

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Charles B. Simpson

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Roast Leg of Lamb

Reviewed: Feb. 12, 2009
This is not a new recipe in my life, as this is how it's been cooked by my family for years, it's great and always will be great
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13 users found this review helpful

Braised Beef Short Ribs

Reviewed: Aug. 24, 2010
Great recipe, I have made this three different times and it's turned out very well each time. My only complaint is the cost of the short ribs. Where I live short ribs sell for $6.000 plus per pound unless on sale and then it's $ 5.00 plus per pound. By the time the bones are removed from the meat the recipe dose not feed 10.
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3 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Aug. 15, 2010
I received this recipe on my daily RSS feed from Allrecipes and it looked really good and Tilapia was on sale at the local store. This recipe turned out really well and I followed it as written. I do not suggest that any changes be made to the recipe as written. My wife and son declared this a keeper.
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1 user found this review helpful

Angel's Chunky Chicken Salad

Reviewed: Sep. 8, 2009
This is the exact recipe for chicken salad that has been in my family for years except for the dill pickle and what a great addition that is, wish I'd thought of that. I suggest using more mayo as other reviews stated. This is a five star recipe but I am only adding a note.
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3 users found this review helpful

Easy Pot Roast

Reviewed: Jul. 31, 2009
This is a great recipe for a family dinner and is very easy to prepare. It does need to be baked in the oven bag for two and a half to three hours per instructions that come with the oven bags. This pot roast has always turned out tender even using select grade beef which is what most stores are selling under their own brand labels.
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8 users found this review helpful

Kosher Salt Encrusted Prime Rib Roast

Reviewed: Jul. 30, 2009
I have been cooking this roast since the late 1960's with the following differences. Wrap the roast in cheesecloth at least two thicknesses, then place the roast on the layer of salt, completely cover the roast with salt top and sides with at least one inch or more of salt, I use a stainless steel turkey roasting pan. Place in a preheated 400 degree oven and roast for 1 hour, lower the temperature to 300 degrees and cook to desired temp using a meat thermometer (this roast is best served rare to medium rare), When desired temperatureis reached, roast will be evenly cooked from outer to inner cut. Remember this roast continues to cook as it is setting. After taking in roast out of the oven, remove the roast from the salt, using two large kitchen forks, and remove the cheesecloth. There will not be any heavy salt that needs to be scraped from the roast. The roast is now ready to carve and serve.
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11 users found this review helpful

Gary's Turkey Burritos

Reviewed: Feb. 19, 2009
do not make any changes, Ro Tel tomatoes and green pepper is great, the real tomatoe can be found in most grocery stores under the El Pato brand. I have found the sauce in Wal Mart and the specialty foods sections in all stores here in North Carolina.
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2 users found this review helpful

Wonderful Short Ribs

Reviewed: Feb. 19, 2011
Excellent as is, but added dry red wine and granulated garlic and browned ribs in olive oil then followed recipe as writen
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14 users found this review helpful
Photo by Charles B. Simpson

Country Pie

Reviewed: Feb. 23, 2011
The only thing I can say is that this recipe is a 5 Star recipe, as written, what some are missing is that this makes a great leftover and only need to be re- heated in the microwave oven for a second meal. It must be made with lean ground beef or it will be very wet. I tried higher fat content ground beef and the recipe does not work well. There are few recipes my wife want as left overs and this is one of them.
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4 users found this review helpful

Quick Short Rib Stew

Reviewed: Sep. 9, 2009
Save a step, cook the meat in the pressure cooker, then remove the meat and drain on paper towles saves cleaning up time, drain cooking oil from pressure cooker and continue fllowing the recipe. Recipe is great, recipe tastes better with frozen peas in my opinion, canned frozen to each their own.
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7 users found this review helpful

Pork Chop and Potato Casserole

Reviewed: Sep. 15, 2010
This just goes to prove that there is nothing new under the sun. I've been making this for years and thought it was my own creation, anyway this is a great recipe. The only thing I do that is different is use sharp cheddar cheese and a liberal amount of Mrs Dash original seasoning. I would also slice the onion into rings, this makes it easier to assemble the casserole.
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5 users found this review helpful

Tarragon Tuna Steaks

Reviewed: Aug. 15, 2010
Great all the way, followed the recipe to the tee, cooked on grill at high heat about 7 or 8 minutes per side and tuna came out medium rare which is almost perfect. For myself I like tuna more rare, but the wife does not. If you like a rarer tuna I suggest cookong 5 minutes per side on high heat.
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2 users found this review helpful
Photo by Charles B. Simpson

Slow Smoked Pork Spareribs

Reviewed: Aug. 6, 2009
After reading the review by jho I feel that the directions to this recipe need to be reviewed. This recipe does not call for specific type of wood chip as every person has already decided on what they like, I developed this recipe using hickory and apple chips, but I've also used whatever I had on hand, just make sure that the chips are well soaked. The barbecue sauce portion is meant to be used if desired and adds a subtle taste that should not override the smoked flavor of the smoking process. The sauce should only be used on the ribs after the ribs go through the slow smoked process and should be done on a regular grill over indirect heat, you want the sauce to be very sticky. You may also use the sauce as a side on the table instead of cooking the sauce on the ribs. Some of my guests over the years prefer the ribs without the sauce. When using the rub you may adjust the amount you rub onto the ribs. There should be some leftover rub when you are finished applying the rub to the ribs. This recipe was never meant to be used directly on a grill. Direct grilling has a tendency to dry out the meat. This recipe was developed using a Brinkman Slow cooker using charcoal I have used a Brinkman gas slow cooker as the heat can be better controlled. I am now using a BBQ Grillware slow smoker when cooking these ribs. The main secret to moist great tasting ribs is slow cooking at a temperature of 225 to 250 degrees. The water/wine in pan helps keep a moist environment.
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26 users found this review helpful

Kat's Alfredo Potatoes

Reviewed: Feb. 19, 2009
Perfect,every detail of recipe is great, the only change is pre-cook the potatoes for 20 minutes in boiling water, let them cool and then slice and add to recipe, total cooking time is still about the same, but potatoes will always be tender.
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2 users found this review helpful

Easy Chicken Stuffed Manicotti

Reviewed: Apr. 28, 2015
Fantastic, used left over fried chicken, used roasted garlic alfredo sauce, did not use garlic powder. Followed recipe except for chicken and Alfredo sauce. Great served with steamed broccoli. Had leftovers, which were also very good.This recipe has gold star in our house. My suggestion is that this recipe works with any kind of leftover chicken, you do not need to use fresh or frozen chicken.
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0 users found this review helpful

Chiles Rellenos Pie

Reviewed: Nov. 10, 2010
Needs work, basic recipe is great, poblanos came out tasting like spinach, I grow my own peppers and know that from plant to plant or row to row that poblanos can range from very mild to medium warm, as I said this tasted way on the mild side. I followed the recipe as written and I and my family would like a little more spice. I used Ortega Mild Salsa, should have used a hotter salsa than Ortega mild. As stated the recipe is great as written, but needs to be adjusted to taste. I used Tabasco Jalapeno hot sauce to jet up to my taste and this was just for additional taste, you may use any other hot sauce of your preference, but I do not recommend any of the red hot sauces as they tend to have too much vinegar and unknown pepper combinations.
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3 users found this review helpful

Cod with Italian Crumb Topping

Reviewed: Dec. 19, 2010
prepared as per instructions and recipe was very bland, when my wife asks for lwmon juice and I want malt vinegar, it's tasteless.
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19 users found this review helpful

Jim's 'Painkiller' Hot Sauce

Reviewed: Jun. 25, 2009
Why the carrot and what heat. This is more a mild sauce
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7 users found this review helpful

Marinated Ranch Style Pot Roast

Reviewed: Jan. 17, 2011
How is this a pot roast, this is a grilled roast and should be renamed, other than that, interesting recipe.
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20 users found this review helpful

 
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