eyeofreason Recipe Reviews (Pg. 1) - Allrecipes.com (188264690)

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Authentic New Orleans Red Beans and Rice

Reviewed: May 2, 2015
I love this recipe. Very tasty. I made a few small changes. I used Andouille sausage, and per some reviewers, I added it at the end so it wouldn't get mushy. I cut it in 1/4 inch rounds and sauteed them until slightly browned. I used Johnsonville brand, which has only a slight spicy taste. I soaked beans overnight, and then cooked it in a slow cooker. I didn't want soupy beans, so I added only enough water to cover beans, 3 cups. I slow cooked 10 hours, and the consistency was perfect, slightly thick red juice. I really like the spices in this, but I tasted after 8 hours and I thought it needed more salt and spice, so I added a second dash of hot sauce and an extra 1/2 T Tony Chachere's seasoning - perfect. Great over white rice.
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Skillet Corn Bread

Reviewed: Apr. 14, 2015
Made this last night and it was perfect. I like sweeter cornbread, so I added 1/2 cup sugar like some reviewers, and it was just right for me. I didn't soak the cornmeal; I just mixed the ingredients together. Only other change I made was to sub 1/4 cup buttermilk for part of the milk. Texture was great - only slightly crumbly and nice and airy. I didn't have a 9" iron skillet, so I used a 8x8 Pyrex baking dish wiped inside with Crisco shortening. It was not preheated, so it took about 25 minutes before it was done. Reheated a piece in a 350F oven for 5-6 minutes this morning for breakfast. Will definitely make this again. I'm going to buy a cast-iron muffin pan to make this in for future meals.
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Korean BBQ Chicken Marinade

Reviewed: Mar. 19, 2015
Tried this without reading reviews, but turned out I did what a lot of people did - substituted Splenda for some sugar, added garlic powder and Sesame oil. I marinated 3.5 lbs of chicken tenderloins for 4 hrs as directed. It was just enough sauce for this amount of chicken, and it penetrated just right. But if I use thick chicken breasts or thighs in the future, I might try overnight marinating instead. I put the chicken on the grill, and we boiled leftover marinade and put it over sticky rice and chicken. Delicious! I also like the idea of trying it with wings in the oven. And wish I had thought to add sliced green onions as well. Will make again!
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Fluffy Pancakes

Reviewed: Feb. 22, 2015
Just made these for the first time. We scarfed them down! They were delicious and fluffy, just as the name of the recipe says. Recipe made about 11 4-inch pancakes; we ate 8, and froze the 3 leftovers. I'd probably need to double the recipe for 3-5 people, unless I'm adding eggs and sausage to the meal. Made recipe just as written, but I added about a tablespoon of milk at the end because the batter looked thicker than I like. I used Pam spray and my Presto electric griddle that my daughter gave me for Xmas, and they cooked evenly and perfectly. Much easier than my old way of using a non-stick skillet on the stove. Next time I will make these the exact same way. And I'll never use Bisquick again!
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Potato Chips

Reviewed: Feb. 18, 2015
Had to try it when I stumbled upon this recipe. Everyone else said 3-5 minutes in the microwave, or up to 10-12 minutes, but mine were getting browned and crisp in just 2-2.5 minutes. Might be the oil I used, or a powerful microwave, or the potatoes I used, I don't know. I used a red potato. I sprayed Pam on parchment paper cut to cover the glass microwave turntable, and I dipped freshly cut potato slices in a plate of peanut oil. They turn brown at slightly different times, so I'd remove the browning chips and cook the rest 15-30 seconds longer until they started browning. I don't own a mandoline, so I tried a peeler first, but I thought those chips were too thin, so then I used a sharp knife to cut slices about quarter-thick. Added sea salt at the end, but it didn't stick well once the chips were cooling, so next time I'll likely add salt/seasoning to the tops of the chips before cooking. They had a delicious fresh potato flavor. Will definitely try again.
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Minute Steaks with Barbeque Butter Sauce

Reviewed: Dec. 24, 2014
Didn't really care for the barbecue butter sauce. I guess it depends what specific ingredients you use, but I didn't like mine. The method for cooking the steak worked well. (I had some teriyaki sauce left over in the fridge, and I heated it and used it as a dipping sauce for the steak. That was great! Check out Teriyaki Marinade and Sauce by Celeste on this site. I used it for chicken originally, and now steak, but you can probably use it for shrimp as well.)
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Teriyaki Sauce and Marinade

Reviewed: Nov. 24, 2014
I tried a couple other 4.5 star teriyaki recipes on this site first, then this one. This one is best! I tried the others because this had mirin and rice vinegar, which I didn't have. But the flavor of this recipe was more savory, I think due to the sesame oil. This wasn't quite as sweet as some, and definitely not as tart, which we liked. I made it pretty much like the recipe, except I didn't have red pepper flakes, so I added a small pinch of cayenne. Marinated chicken thighs and legs 24 hrs in fridge in a ziploc bag (about 14-15 pieces worked). It wasn't too strong like this. Baked at 400 on cookie sheet, then took them out of grease and put them on a separate cookie sheet on a cookie cooling rack and baked convection at 400 for 20-25 minutes. They were perfect! Looked like they had been grilled outside. I took remaining marinade out of bag and boiled it, then added 1 T cornstarch in cold water and thickened it for 4-5 minutes. Made a great sauce to go over chicken pieces and white rice. The next night we had venison steaks seared in a skillet, and this reheated sauce was even better on that! Will definitely make this one again.
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Sauteed Portobellos and Spinach

Reviewed: Apr. 24, 2014
Great recipe! I cooked it as written with these exceptions: used half butter half olive oil in pan; doubled garlic; cooked mushroom until half done before adding spinach; saved Parmesan cheese as a topping at the table. Very tasty!
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Juicy Roasted Chicken

Reviewed: Nov. 8, 2013
I modified, as I found this recipe after the trip to the store; had no celery, but I bought Stove Top stuffing (Herbs flavor), so that was cooked in microwave, then went into the cavity. Instead of using margarine, I dried the outside of the bird, then rubbed olive oil all over the bird. We used a mix of 5 seasonings (1 T each) in a bowl: Huey's burger seasoning (from a Memphis restaurant), Tony Chachere's seasoning, celery salt, onion powder, and Mrs. Dash salt-free garlic seasoning. I'm sure you can mix whatever sounds good to you, but these turned out fabulous. And we had a big chicken, 6 lbs, so I followed the general rule for poultry roasting: 20 mins/lb, plus 15 mins, or 2 hrs 15 mins. One reviewer gave a poor rating because her 4.5 lb chicken didn't cook through, although this recipe clearly states this is for a 3 lb bird! I had to find the rule elsewhere, but it worked: our bird had a temp of 180F in the deep thigh after resting 5 minutes (birds will cook a little bit after you remove them from the oven, so a delayed temp is more accurate). Probably could've gotten out 10-15 minutes earlier, as long as the temp is at or above 165F. Made gravy with pan drippings, 3/4 cup of chardonnay wine, and flour/cold water mixture (about 1.5 T AP flour). Excellent!
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Vegan Pancakes

Reviewed: Oct. 22, 2013
Delicious pancakes! I made as directed except added 2 tsp vanilla extract. The batter was very thin, and I felt I needed to add 3 T. flour. And then I still got 1/4 inch pancakes, at best! But the flavor was great, not like buttermilk pancakes, but reminded me of crepes. My wife liked them better than the Bisquick pancakes I usually make. I cooked them in a non-stick skillet, and sprayed a little Pam at first, but then I realized I didn't even need that. They cook quickly on med-high heat, 2-3 minutes each side, but they come out very light colored. The texture may have been very slightly gummy, but this may have been because I over-stirred the batter and only let it sit a few minutes before cooking. I'm not a vegan, but wanted to try lower-calorie pancakes, and I will be making these again.
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Guacamole

Reviewed: Aug. 11, 2013
I made this as written with two exceptions: I put about 3/4 tsp ground cumin in it, and I used green onions instead of yellow or red. This batch had great flavor with lots of lime juice in it. My old recipe may be slightly better, as it has 4 T. salsa in place of the garlic and tomato of this recipe, but the salsa (freshly made) has more depth of flavor (green pepper, jalapeno, onion, tomatoes, red wine vinegar, tomato paste, garlic). But I will use this recipe sometimes, because it is almost as good and easier to make than my old pair of recipes (salsa, guac). Thanks! BTW, I made this a second time using Vidalia onion in place of green onions, but it wasn't nearly as good. If you like green onions, they are a must!
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Oven Roasted Parmesan Potatoes

Reviewed: Aug. 11, 2013
I cut smaller red potatoes in half, quartered the bigger ones. I put them on heavy duty foil that was very lightly oiled, and few stuck when I tried to turn them, so next time a little more oil in the pan. Seasoning was just right as is. By looking at them, I took them out 5-10 minutes early, and they were great, but probably would have been slightly crunchier and just as good at 40 minutes, too. These were awesome! Cooked and fluffy inside, crispy outside, and not a lot of fat in them. Will be making these again for certain. Next time I'll experiment with microwaving potatoes for ~3 minutes, and see if I can cut down oven time a bit.
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Good Meringue

Reviewed: Jul. 21, 2013
There are several more complicated meringue recipes on this site, but this recipe makes great meringue simply. I'm not sure the cream of tartar is necessary. Cream of tartar is supposed to be a stabilizer, so if you're worried about it turning out, just throw in a couple of dashes. I agree the meringue doesn't need this much sugar; I use 6 tablespoons of sugar with 4 egg whites, and it's plenty sweet for us. I've also added 1 t. vanilla when I want it to be a little more flavorful. Things to remember when making meringue: 1. Make in a very clean steel or glass bowl; grease will break down your meringue. Don't use plastic bowls! 2. Egg whites must be pure; if you get a little yolk in them, it's full of fats that will break down your meringue. 3. Beat on high until the peaks start bulging out in front of your beaters. For me, this takes about 7-8 minutes. 4. Add the sugar, vanilla, and cream of tartar when you are about halfway to 3/4 through. 5. If you want the meringue to not separate and make a liquid layer on your pie, put it on your custard or filling while it is still hot. The hot custard cooks the meringue from the bottom, and the oven cooks it from the top. If you put meringue on cool filling, the bottom of it may stay raw and can separate. 6. When you put on the meringue, use your knife to meld it to the edge of your pie crust. 7. Cook in a 350F oven for 7 minutes for lightly browned. 8. Make right when you need it; make it too early and it will set up in the b
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Grilled Pork Tenderloin with Balsamic Vinegar

Reviewed: Jul. 20, 2013
I modified this, as most cooks seem to do, but I'm sure using the exact recipe as is would be excellent, too. Here are my notes: *Only need 1/4 cup balsamic, and no sage thyme or rosemary. More garlic - 8 large cloves, sliced thin. Cook 2.5 lb pork in 400F oven uncovered. Takes about 25 minutes - use a meat thermometer,keep checking until you get to 145-150F in the center of the biggest pieces. Put pan of onions back in the oven for 10 minutes while the roast rests. Probably great with a beef tenderloin, too!* I cut a large sweet onion into thin slices, and marinated it with the pork as well. I threw them into the oven with the roast. Onions wind up looking very soft, almost caramelized. The pork is slightly pink at this temperature, perfect in my opinion. It is extremely moist and tender. I think if you cook it too long, you'll wind up with tougher, dryer meat. Great recipe! Try it!
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Easy to Remember Pie Crust

Reviewed: Jul. 20, 2013
Even though I had to modify to make it the way I like, the easy formula still helps me memorize how I do this crust, therefore I gave 5 stars. I increased this recipe by 50% to make a thicker pie crust, with a little left over. I don't care for the crust recipes with egg and vinegar added, but I do add 1/2 t. baking powder and 1/4 t. salt. First time I used this recipe, I discovered this ratio of flour/shortening/water makes the dough a little stickier than I like. Next time I tried a little extra flour: 1 3/4 c. flour, 3/4 c. Crisco, and 3/8 c. ice cold water. Perfect! This makes a thick deep dish single layer pie crust, with only a couple tablespoons of extra dough left over from the edges. I rest the dough in the fridge for 10 minutes or so before I roll it out between two lightly floured sheets of wax paper. (Don't forget to prick the sides and bottom of the crust with a fork before you bake. Otherwise it balloons up and makes a mess.) Then I bake it for 12 minutes in a 425F oven. Great crust! Thanks Deirdre!
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Tomato and Basil Pasta Sauce

Reviewed: Jul. 17, 2013
Ate this sauce tonight and it was excellent! We like extra garlic, so I used about 5 cloves instead of 2. I had no red pepper flakes (we don't like too spicy), but I just gave it a couple shakes of Tony Chachere's Creole seasoning. When it was nearly done, I tasted it and it was bland. So I then added a few pinches of fresh black pepper and 1/2 tablespoon of salt. That was just right. I reserved the fresh basil leaves for later - made sauce at mid-day, then reheated it to cook homemade meatballs in the evening. That's when I added the basil. The meatball recipe said add a little water as needed so your sauce doesn't dry out while you simmer the meatballs. I used water AFTER I used about a cup of white wine first. I'm sure that added a little flavor! The meatball recipe was from Fabio Viviano's book "Fabio's Italian Kitchen." They were excellent as well. Not sure if there is a similar recipe on this site, but I will check, and if not, I will try to add it later.
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Old Fashioned Coconut Cream Pie

Reviewed: Jul. 15, 2013
Excellent pie as is. I made it per the recipe. I agree that it's a custard pie, like some of the reviewers said, but a great custard nevertheless. I put the custard mix in a glass bowl in the microwave and did the 5 minutes stirring each 60 seconds; turned out perfect this way, and much quicker and less mess to clean up. I put the whole cup of coconut in the custard, but I think next time I make it I will add at least another 1/2 cup of sweetened coconut, and maybe coconut milk in place of some half and half for more flavor. I saved the 4 egg whites and made a meringue to go on top of the pie. Very, very good!
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Coconut Cream Pie

Reviewed: Jul. 13, 2013
Excellent pie as is. I made it per the recipe. I agree that it's a custard pie, like some of the reviewers said, but a great custard nevertheless. I put the custard mix in a glass bowl in the microwave and did the 5 minutes stirring each 60 seconds; turned out perfect this way, and much quicker and less mess to clean up. I think next time I make it I will add at least another 1/2 cup of sweetened coconut, and maybe coconut milk in place of some milk for more flavor. I saved the 4 egg whites and made a meringue to go on top of the pie. Very, very good! UPDATE: 2nd pie made with 1 c. coconut milk + 2 c. half and half. Also increased the coconut to 1.5 cups. I liked the first pie with 3 c. milk better; this was rich and thick, but it was too much for me. I did like the extra 1/2 c. flaked coconut in the filling, however.
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Photo by eyeofreason

California Black Bottom Pie

Reviewed: Jul. 13, 2013
This recipe sounded most like the pie my mother-in-law used to make for us. I made it, and it was spot-on and delicious! The thin chocolate layer on bottom was thick and rich, and the rum custard on top was light and soft, with a very delicate rum flavor. We always had ours on regular pie crust, not graham cracker crust, so that's what I made. We also never used whipped cream, just a few semi-sweet chocolate shavings on top of the rum layer. This pie is plenty decadent without cream or graham cracker crust. My favorite pie - Perfect! I am new to this site, but will try to upload two pictures of the pie as I made it.
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