Cowboy Mark Recipe Reviews (Pg. 1) - Allrecipes.com (19559442)

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Easy and Delicious Chicken and Rice Casserole

Reviewed: Oct. 21, 2012
Easy to make and turned out great. This one is a keeper!
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8 users found this review helpful
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Sausage, Kale, and White Bean Soup

Reviewed: Oct. 17, 2012
This was outstanding! A truly Portuguese dish. I added one sliced zucchini and a can of diced roasted garlic tomatoes, also used one can of black beans and one can of Cannellini beans instead. I will try to make this every week. Thanks for sharing this great recipe!The kale really does the trick.
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8 users found this review helpful
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Broiled Tilapia Parmesan

Reviewed: Jun. 28, 2012
By far one of the best breaded fish recipes that I have found. It was very tangy and spicy. I added 1/3 cup of Panko bread crumbs for consistency.
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5 users found this review helpful
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Spanish Rice

Reviewed: Jun. 22, 2012
Came out perfect! Best Spanish Rice that I have ever had. I added 1/2 cup of tomato juice to the onion, pepper and tomato mixture and then added the rice to it, stirred it in and cooked it some more (about 10 minutes). I sprinkled Cojita cheese crumbles on top.
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6 users found this review helpful
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Pinto Bean and Sausage Soup

Reviewed: Jun. 20, 2012
I make this constantly and here is a trick that I use. Immediately after cooking according to it's posted recipe, I transfer this entire soup to a Crock Pot and continue to slow cook it until it thickens to a "stew consistency". I then serve it over white rice and sprinkle it with white Cojita Mexican cheese. It is delicious and I often eat several plates of it.
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7 users found this review helpful
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Spinach Rice

Reviewed: Jun. 9, 2012
I followed this recipe exactly, except I used about 4 cups of fresh spinach and topped the baked dish with Mexican Cojita white cheese crumbles. The one thing that I would change is that I would cut way back on the salt, or leave it out altogether. Otherwise it was a great dish.
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1 user found this review helpful

Cowboy Mark's Homemade Albondigas Soup

Reviewed: Jan. 12, 2012
I always wanted to learn to make this one. Now I can! I changed it around some by first doubling the ingredients. I also added about 1/2 teaspoon red pepper flakes to the meat and add the same to the broth. Then, I added 1/4 cup of oatmeal flakes to the meat as to increase the number of meatballs. I also added an entire 14 oz can of drained garbanzo beans to the broth for a Menudo effect. I seasoned the broth with 2 bay leaves, 1/4 teaspoon of cumin and 1/2 teaspoon of Mexican oregano. I served it once with a scoop of rice in the bowl (which was great) and served it later with a topping of avocados, lime twists, sour cream and Monterey Jack cheese. It is great with all of these toppings. One of the best soups/stews that I have ever had. Homemade soup beats canned soup every time! This is a highly nutritious dish, looks and tastes great. My first batch yielded 1 gallon and it lasted 3 days. This is a wonderful recipe that I am surprised is not making the rounds in the Mexican restaurants!
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2 users found this review helpful
Photo by Cowboy Mark

Homemade Albondigas Soup

Reviewed: Jan. 12, 2012
I always wanted to learn to make this one. Now I can! I changed it around some by first doubling the ingredients. I also added about 1/2 teaspoon red pepper flakes to the meat and add the same to the broth. Then, I added 1/4 cup of oatmeal flakes to the meat as to increase the number of meatballs. I also added an entire 14 oz can of drained garbanzo beans to the broth for a Menudo effect. I seasoned the broth with 2 bay leaves, 1/4 teaspoon of cumin and 1/2 teaspoon of Mexican oregano. I served it once with a scoop of rice in the bowl (which was great) and served it later with a topping of avocados, lime twists, sour cream and Monterey Jack cheese. It is great with all of these toppings. One of the best soups/stews that I have ever had. Homemade soup beats canned soup every time! This is a highly nutritious dish, looks and tastes great. My first batch yielded 1 gallon and it lasted 3 days. This is a wonderful recipe that I am surprised is not making the rounds in the Mexican restaurants!
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6 users found this review helpful

Best Ever Crab Cakes

Reviewed: Dec. 29, 2011
This was the first time that I have ever made crab cakes. These turned out to be the best that I have ever had! I used imitation crab and could not tell the difference between the real crab. These were lemony tasting and not fishy at all. I will definitely make these again. I liked them so much that I made 2 batches in the same day. The only change that I made was using imitation crab meat and a light sprinkling of dill. I would also recommend baking them rather than pan frying because they hold together much better. Bake at 350 degrees for 20 minutes, turning over after 10 minutes. Thanks for posting this recipe.
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10 users found this review helpful

Cowboy Mark's Seafood Pot Pie

Reviewed: Dec. 1, 2011
I was unable to find Cream of Onion soup so I used Cream of Mushroom instead. Prior to putting the top pastry sheet on top, I seasoned the mixture with dill, lemon pepper and Johnny's Season Salt. I would also recommend putting a second layer of pastry sheet on the bottom. It was even better on the second day after being refrigerated and reheated.
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3 users found this review helpful

Seafood Pot Pie

Reviewed: Dec. 1, 2011
I was unable to find Cream of Onion soup so I used Cream of Mushroom instead. Prior to putting the top pastry sheet on top, I seasoned the mixture with dill, lemon pepper and Johnny's Season Salt. I would also recommend putting a second layer of pastry sheet on the bottom. It was even better on the second day after being refrigerated and reheated.
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5 users found this review helpful

Cowboy Mark's Linguine and Clam Sauce

Reviewed: Nov. 21, 2011
This is a restaurant/gourmet caliber dish! It is important to make sure that the clam sauce and Parmesan cheese is mixed well into the linguini noodles for maximum flavor. I added 1/4 lb. of sauteed mushrooms and flavored them along with the clam sauce with some dill. Also, I increased the number of cans of the clams to 4; using 2 cans of smoked clams (which made a noticeable difference). I generously sprinkled lemon juice on top which really brought out the taste. Serve this with Italian herb or Asiago Cheese Bread to sop up olive oil clam sauce. I will definitely make this again.
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2 users found this review helpful

Linguine and Clam Sauce

Reviewed: Nov. 21, 2011
This is a restaurant/gourmet caliber dish! It is important to make sure that the clam sauce and Parmesan cheese is mixed well into the linguini noodles for maximum flavor. I added 1/4 lb. of sauteed mushrooms and flavored them along with the clam sauce with some dill. Also, I increased the number of cans of the clams to 4; using 2 cans of smoked clams (which made a noticeable difference). I generously sprinkled lemon juice on top which really brought out the taste. Serve this with Italian herb or Asiago Cheese Bread to sop up olive oil clam sauce. I will definitely make this again.
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5 users found this review helpful

Chicken In Basil Cream

Reviewed: Oct. 31, 2011
Excellent! Restaurant caliber. I used crushed up croutons instead and they worked just fine. Served this with asparagus and rice. Will definitely make this again.
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2 users found this review helpful

Chicken In Basil Cream

Reviewed: Oct. 31, 2011
Excellent! Restaurant caliber. I used crushed up croutons instead and they worked just fine. Served this with asparagus and rice. Will definitely make this again.
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2 users found this review helpful

Shrimp Gazpacho

Reviewed: Oct. 23, 2011
Wonderful! This was the first time that I have tried a Gazpacho recipe. I was very pleased. The longer that this chills, the better it becomes.
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3 users found this review helpful

 
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