Sophie Recipe Reviews (Pg. 1) - Allrecipes.com (18827271)

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Chef John's Salt Roasted Chicken

Reviewed: Jul. 1, 2014
Changed nothing about the ingredients, just tweaked the method of cooking (I have roasted many a fowl in my career). I preheated my cast iron skillet so that when i laid the chicken in it, the bottom/thighs got a nice sear (keeps the dark meat cooking at same rate as white). Then, after about 30 minutes on the high heat, i shut the oven all the way off and let the chicken sit in the cooling oven for another 20 minutes. This lets it continue to cook, but will taper off and seal the juices in. Just don't open the door! This chicken turned out so beautiful golden brown, crispy outside, super moist and tender inside. Thank you chef, for the courage to use so much salt! :))
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Chef John's Fried Green Tomatoes

Reviewed: Mar. 17, 2014
Did this recipe twice. First time, to me, was 4-star. To make it 5-star, for my family and I, I ditched the cornmeal, subbed buttermilk for the regular milk and doubled it, and used a LOT more cayenne (bringing it closer to the recipe I've always used). Follow the actual process of preparing the tomatoes and cooking them. These steps are very important and Chef John has laid them out very well. When finished, I used my own remoulade recipe (relish, mayo, lemon juice, hot sauce, cayenne, paprika, s&p, blended smooth), and stacked my tomatoes with crab cakes, with the remoulade (mixed with tiny salad shrimp) over all. DELISH!!!!
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Nana's Southern Coleslaw

Reviewed: Mar. 17, 2014
Definitely grate your carrots and onion. Also added some Louisiana hot sauce, ditched the milk. I like my dressing to stick to my cabbage. Very good recipe, something I'd been pretty much using all my life. :)
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Roasted Asparagus and Mushrooms

Reviewed: Mar. 17, 2014
Thank you for this great base recipe. I chose to add some white wine, homemade chicken stock and a splash of worcestershire to my olive oil and marinated the veggies for half a day before roasting. Very good. Added fresh thyme sprigs and a little lemon zest to the rosemary, and garlic, green beans and thick red onion slices to the veggies b/c I was very hungry. paired with flash fried lemony rockfish, delicious.
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Sour Cream Cornbread

Reviewed: Mar. 17, 2014
Well. To start, cornbread is as important... and controversial... as the chili its paired with. I use several different recipes, depending on what it's going with. Today I was just browsing, looking for something I hadn't tried yet to go with my Firehouse chili. "Sour cream" caught my eye. I've used it in many things to maintain moisture. Quick breads, sandwich bread, muffins, etc. So I was not surprised when these muffins turned out moist yet properly cornbread crumbly, perfect golden color, perfect golden light crust on top, perfect sweetness. I must admit my hand automatically reached for the homegrown honey jar rather than all that sugar... I restrained myself to just a tablespoon of honey in a halved recipe, and used only 1/4 the sugar. Only real change I made. And that was only b/c I was unscrewing the top of the honey jar before I realized what I was doing. :) Very good recipe. Used unbleached flour, worked fine. Used light sour cream, worked fine. Used homegrown brown and blue eggs, worked fine... probably added to the richness of the color, as they are much darker than commercial white eggs. Muffins baked just through at 375 for 27 minutes. Easy, fast, yummy. My 4 y/o son scarfed FOUR in as many minutes. Will use again. Thank you!
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Photo by Sophie

Beef Sirloin Tip Roast with Mushrooms

Reviewed: Jul. 20, 2013
I am giving this recipe 5 stars b/c I am sure its wonderful as is. As a matter of fact, my mother made her roasts very similar and they were delicious. However, I changed it rather drastically. I used a montreal-type seasoning blend with extra thyme and garlic powder coated all over the roast, liberally. Then browned hard and fast, normal pan, high heat. Transferred roast to ceramic casserole. blended pan juices with broth, red wine and just a touch of liquid smoke and worcestershire. added to roast, baked for 1 hour at 350 for rare-mid-rare center. poured juices from pan back to skillet. Added half a sliced onion, a cup of quartered fresh mushrooms, about a tablespoon of whole peppercorns, a few thin slices of beef leg bone with marrow, a bay leaf, garlic powder and fresh thyme. reduced by almost half. meanwhile, made a 'scratch roux', which is just some melted butter whisked constantly with regular flour over med heat until it turns from buttery yellow to deep gold (just long enuf to kill the raw flour taste and make sure its whisked super smooth). Add to reduction, whisk again to blend gravy, slice your roast, serve mushroom/onion/peppercorn gravy over top. DELICIOUSNESS. Thank you for the inspiration Jim!
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Pizza Dough I

Reviewed: Jul. 1, 2013
As Miss Rena says, this dough is meant to be simple. Its not fabulous. Its not gourmet. It IS a wonderful, quick, easy, almost fool proof recipe for a very yummy pizza dough. I always make a recipe exactly the way written the first time, regardless of what i want to adjust. And I rate it based on that, not on my tweaks. However, I did not have enough regular flour on hand, and no vegetable oil, just olive oil. So i did half wheat flour, half white, and subbed olive oil. This crust turned out a perfect, medium-thick chewy, breadlike 13" pie. It required a little kneading on the flatboard for a couple of minutes, to be able to roll out, but i did not wait for it to rise. No need. I rolled it out on my pizza stone, and pressed the middle out just a little extra so it baked thoroughly in 28 minutes at 375. My son and I loved it. Will use this over and over. And when I have the time, i'll play with it. Parmesan, fresh herbs, garlic... this recipe can do alot, but its great as is, without a doubt!
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Bodega Bay Cioppino

Reviewed: Dec. 22, 2012
A very good, simplified cioppino. Without taking it overboard, I'd sub a cabernet for the white wine, making a nice loose red sauce, and add some clam juice and twice the parsley, as long as its fresh. And obviously, any combo of seafood works. I like to use mussels, large prawns and giant scallops, and I'll top the dish with a grilled swordfish filet (or other firm white fish) and green onions, sometimes with some bits of fried calamari. Over either pasta or rice, makes for a gorgeous presentation and great eats! Also perfect on its own as the fisherman's stew it is.
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Potato Leek Soup I

Reviewed: Apr. 17, 2011
Added bacon, cooked leeks in bacon drippings, butter and wine, added a block of cream cheese and a small container of sour cream. This soup is a meal in and of itself. I've made it several times, always delicious.
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Sunday Brunch Casserole

Reviewed: Mar. 3, 2011
Love it. Changes: Evap. milk for regular, and no spices whatsoever (b/c i'm a weird one and like ketchup on my eggs), and mixed sharp cheddar and mozzarella cuz thats what i had. put potatoes in bottom of dish, then bacon and cheese, poured egg and veggie mix over top and just let it soak down before baking. DELICIOUS. Thank you.
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Roasted Butternut Squash Soup

Reviewed: Mar. 2, 2011
This was a GREAT starter. I did not add anything, but i did omit the half & half. This turned out very sweet, almost too sweet. Had to dunk some sourdough french bread every other bite. But it was so yummy and filling i still gave it four stars. Just can't eat alot of it. Thank you!
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Boilermaker Tailgate Chili

Reviewed: Feb. 15, 2011
so far so good. the 2 hour taste test is a success. some things i had to change due to materials on hand: used Killian's Irish Red Lager, 1/2 a bottle (what kind of beer you use makes a difference!), used fresh bacon, 4 slices. Omitted celery. Browned other veggies in bacon drippings. Substituted Kielbasa for the Italian sausage, also browned in bacon drippings. Used 1 lb gr.chuck and 1 lb gr.turkey, again, in the bacon drippings. Used 1 can each of dark red kidney beans, light red kidney beans and great northern beans (had no regular chili beans on hand). All spices stayed the same. I have to say, this was surprisingly easy to prepare, considering the rather imposing list of ingredients. I will make this again, hopefully with the ingredients the recipe calls for, just to try it. But the way its turning out now.... Delicious, thick, hearty, loaded with meat and veggies, with a nice solid kick to it. I'm impressed. And I'm a chili critic.
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Thunderbird Stew

Reviewed: Feb. 15, 2011
simple, easy, fairly tasty. will make again with changes.
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Buffalo Chicken Wing Soup

Reviewed: Feb. 10, 2011
tried it as is on the stovetop, ended up adding garlic and more sour cream. otherwise definitely a YUM and something to make again and experiment some more with. Thank you for a good, simple starter recipe!
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Rolled Flank Steak

Reviewed: Mar. 1, 2009
I'm sure this is great as is, but I didn't have some of these things so this is what I did: I had some milanese steaks (SUPER thin-cut steak), lined them with thin sliced provolone, lined that with fresh baby spinach, rolled it up tight, wrapped it tightly with raw bacon, pinned it with toothpicks and laid it in the casserole dish on its side. Then I drizzled it with worcestershire and sprinkled it with garlic powder, fresh ground black pepper, a pinch of thyme and paprika. Then just cook to temp. Absolutely delicious!!!
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Tiramisu Layer Cake

Reviewed: Feb. 15, 2009
Impressed the future mother-in-law... You CANNOT beat that!!!!!!!! AND she bakes wedding cakes. THANK YOU THANK YOU THANK YOU!!! AND it was SOOOOOOOOO much easier than dealing with traditional tiramisu. Awesome recipe.
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Chinese Chicken Fried Rice II

Reviewed: Feb. 15, 2009
Very little resemblance to our local chinese restaurant's fried rice. This was really good! :) Thank you for this yummy, simple recipe. It's a keeper.
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Hamburger Pie

Reviewed: Feb. 7, 2009
Terrific starter recipe. Another reviewer said it right: you probably can use just about any kind of veggie. And creamy soup. We used Condensed cheddar cheese soup, added a little milk, mixed it with browned ground turkey that was cooked with the onions and garlic, with some basil and pepper. Topped with french cut green beans and homemade mashies with a colby/jack shredded cheese mix on top. Baked until cheese good and melty. Fiance said a definite 'make-again' !!! Thank you!!
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Slow Cooker Chicken and Dumplings

Reviewed: Jan. 25, 2009
Maybe I'm just not a dumplings kinda girl. The texture, I guess. The flavor of the chicken was good, though. Followed some reviewers advice about the soups and so on. Fiance said 'pretty good'. Thank you!
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Brown Sugar Meatloaf

Reviewed: Jan. 25, 2009
We really enjoyed the flavor of this meatloaf. Even over cooked. :) Forgot to set the timer. I absolutely LOVED the glaze, my fiance still added ketchup... but I think he did that out of habit. I doubt he tasted it before he slathered the ketchup on. Followed some reviews like putting sauce bottom and top, making it in a casserole dish to be able to drain a couple times and so on. Very good. Thank you!
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