ranchwife Recipe Reviews (Pg. 1) - Allrecipes.com (10811398)

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Rock Salt Encrusted Prime Rib

Reviewed: Dec. 29, 2010
This was the best prime rib I have ever cooked. I have always used rock salt to cook a prime rib, but it doesn't stick to the meat. This year, I used the recipe listed here for the rock salt case. It worked perfectly! Normally I don't modify recipes, but I did modify the seasonings on the meat to what I like, and I changed the cooking temperature. I cooked the meat at 450 degrees for 30 minutes as per the recipe, then I lowered the temperature to 250 degrees for 4 hours (until it reacher 135 degrees) for a 12 lb prime rib. The meat was butter tender, flavorful, and perfectly medium. WOnderful recipe that I definately recommend!
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Horseradish Sauce

Reviewed: Dec. 27, 2010
This sauce was WONDERFUL!! I made it the day before Christmas for Christmas dinner to go with the prime rib, and everyone loved it! I followed the recipe, for the most part. I doubled it to start with and I used old fashioned horseradish, not the prepared horseradish. It turned out great and I will be making this each year to go with the Christmas prime rib!
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1 user found this review helpful

Coconut Shrimp I

Reviewed: Dec. 22, 2010
These shrimp were wonderful! My family devoured an entire 2 lb package of shrimp. Very easy to make and clear directions. I did season the flour with salt, pepper, garlic powder, and sesame seeds. I will definately be making this again! Just the next time, I'll make sure I have marmalade to make a dipping sauce!
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3 users found this review helpful

Thai Ginger Chicken (Gai Pad King)

Reviewed: Dec. 13, 2010
This dish tasted just like the Pad King I get at our local Thai restaurant - it was amazing! I used beef instead of chicken, about 1/4 c ginger, doubled the oyster sauce and fish sauce, and used about 1 tsp Thai roasted red chili paste. The fresh cilantro adds a nice depth to the dish. The entire dish was wonderful! I will absolutely be making this again!
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9 users found this review helpful

Tortellini Salad

Reviewed: Oct. 10, 2010
I made this tonight for my husband and I for dinner and it is gone! I did make a few changes - I used Good Season's Cheesy Garlic dressing mix in place of the salt, pepper, and Italian seasoning. I also forgot to get marinated artichoke hearts, so I used canned artichoke hearts. The salad was wonderful. My husband heated his up and said is was very good hot. We both decided that next time I make it, I need to add pepperocini's - for more zing. A wonderful pasta salad that is definately being added to my favorites! Thank you for sharing.
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2 users found this review helpful

Andy's Spicy Green Chile Pork

Reviewed: Oct. 4, 2010
I made this for dinner tonight and we LOVED it! I did make a few changes, but only one to the ingredients - I used a jalapeno pepper in place of the serrano because serranos are too hot for our family. I mixed all the ingredients together rather than layering them in the crock pot because I wanted all the flavors to mingle around the meat. I also used 3 lbs of pork chops because I couldn't find a 3 lb roast. The chops worked great and the flavor was wonderful. To serve the meat, I made baked chimichangas. I shredded the meat and mixed it with the solids from the salsa and onions and about 1/2 cup liquid. I then placed about 1/4 c Monterey Jack cheese on a tortilla, and then covered it with about 3/4 c meat and rolled them up. I placed them seam side down in a 9x13 baking pan, brushed the top with some butter and baked them in a 425 oven until the tops were tanned. This meat was perfect for chimichangas and I will definately make this recipe many times! Thank you for sharing!
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46 users found this review helpful

Cowboy Oatmeal Cookies

Reviewed: Sep. 5, 2010
GREAT cookies! I was leary of making them because I live at an elevation of about 4900 feet, so I was concerned that they would be runny. They turned out perfect and weren't the least bit runny. I used butter flavored Crisco in place of the butter (I needed the butter for another recipe) and added about 2 tsp vanilla. I will definately be making these cookies again!
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Cowboy Oatmeal Cookies

Reviewed: Sep. 5, 2010
GREAT cookies! I was leary of making them because I live at an elevation of about 4900 feet, so I was concerned that they would be runny. They turned out perfect and weren't the least bit runny. I used butter flavored Crisco in place of the butter (I needed the butter for another recipe) and added about 2 tsp vanilla. I will definately be making these cookies again!
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White Chocolate Blueberry Cheesecake

Reviewed: Jun. 20, 2010
WONDERFUL recipe! My family loved it! I made the recipe as stated, but wraped the outside of the springform pan in foil, then placed it in a larger pan and added boiling water to the other pan, to about half way up the side of the spring form pan. I also cooked the cheesecake in a 325 degree oven for 1 hour and 20 minutes, then turned off the oven and let it cool as per instructions. It turned out perfect - totally done and it didn't sink at all. I will definately make this again!
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4 users found this review helpful

Japanese Peanut Salad Dressing

Reviewed: May 25, 2010
Very good dressing. I didn't have peanuts and followed the advice of another reviewer and added 2 tbsp peanut butter. I will definately make this again.
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0 users found this review helpful

Bacon-Wrapped Grilled Elk Backstrap

Reviewed: May 25, 2010
Oh, this recipe is so wonderful! I used pieces of the hams rather than the loin because that was what I grabbed out of the freezer. Also, the pieces of elk I used were about the size of a deck of cards and about 3/4 inches thick. I also didn't have to soak the meat to rid it of a gamey flavor (we hang the meat for two weeks before cutting it up to remove the gamey flavor). For this recipe, I doubled everything (except the elk and bacon), placed it all in a zip lock bag, and marinated it over night. It smelled wonderful in the marinade! I then skewered the steaks with a piece of bacon. I opted not to wrap each piece of meat with bacon so as to lower the calorie and fat content. I served the meat with a side of garlic mashed potatoes and it was wonderful! I'm going to try this recipe with our antelope next. Just a note, I was concerned about there not being any added salt in the recipe, but with the liquid smoke, worcestershire sauce and bacon, it wasn't needed. Wonderful recipe that I will use again and again! Thanks for sharing!
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25 users found this review helpful

Cod with Italian Crumb Topping

Reviewed: May 6, 2010
This recipe made the cod taste so buttery and rich! Great recipe. I followed the recipe but as per other reviews, I added about 1 tbsp mayo and about 2 tbsp lemon juice to the egg and dipped the fish in it before the bread crumb mixture. I also omitted the olive oil and used Italian Seasones bread crumbs. I served the fish with lemon wedges on the side. I will definately make this again - I wish I had more fish on hand or I would make it again tomorrow. Thanks!
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2 users found this review helpful

Chicken with Mushrooms, Prosciutto, and Cream Sauce

Reviewed: May 4, 2010
This recipe was wonderful! I usually totally follow directions the first time I make a recipe, but I had 1 hour and 20 minutes to throw this recipe together last night, so I had to make some modifications. I doubled the recipe to start with and used chicken breast tenders. I seasoned the chicked with seasoned salt, pepper, and garlic powder. I then minced about 5 cloves of garlic and mixed it with the mushrooms and placed that in the bottom of the 9x13 dish, then placed the wrapped chicken on top. I baked the chicken at 375 using a convection oven, so it was finished in about 40 minutes. I used fat free sour cream for the sauce so as to cut back on the calories. I also ended up adding about 1/2 tsp granulated chicken broth and a few dashed of black pepper to the sauce just to give it a little more flavor. The dish smelled heavenly cooking and my family loved it. Next time I make it, I will add a slice of fontina cheese to the chicken/proscuitto wrap. Definately a simple, delicious, and relatively quick meal. Thanks for sharing and I look forward to making this many times in the future!!
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Soft Oatmeal Cookies

Reviewed: Mar. 28, 2010
Great cookies. I omitted the cinnamon and added butterschotch chips and chocolate chips. Like the others, I didn't chill the dough or roll it into balls. I just made drop cookies onto a ungreased cookie sheet. Very good at high elevations (4900 ft here).
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1 user found this review helpful

Sweet and Sour Sauce I

Reviewed: Mar. 27, 2010
I just now made this to go with crab rangoons and it is great. I followed the ingredient list perfectly, but based on the initial flavor, I added one additional tbsp of ketchup, and two more tbsp of vinegar. Thanks for a great recipe.
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3 users found this review helpful

Crispy Orange Beef

Reviewed: Feb. 2, 2010
This recipe is one of my family's favorite! I have made it more times that I care to count. In the beginning, I deep fried the meat as directed in the recipe. Now, however, I either broil or BBQ the meat, slice it up, and add to the sauce and broccoli. I have used beef, elk, and venison in this recipe and the game meat is my favorite. To prepare the meat, I marinate it at least 10 hours in about 1 tbsp OJ concentrate, 2 tsp soy sauce, 2 tsp rice vinegar, 1 tsp grated ginger, 1/2 tsp garlic powder, and about 1/2 tsp black pepper. I then broil the meat or BBQ it, depending on the weather, to medium doneness. I then slice the meat and add it to the sauce. The sauce is the real winner here. I have found that I need to triple the sauce so that there is enough for four people to serve over the rice. Wonderful recipe! Thanks for sharing!!
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World's Best Lasagna

Reviewed: Jan. 9, 2010
This is by far the best lasagna I have tasted or made. I followed the recipe exactly, but used a whole onion and about 4 cloves garlic,as per other recommendations. I also have a whole freezer full of elk, so I ground up the elk with the pork sausage and used it in place of the hamburger. The lasagna had a wonderful flavor and my two year old especially loved it. I will definately make this again with out changing anything I did. Great recipe! Thanks!
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Rock Salt Encrusted Prime Rib

Reviewed: Jan. 5, 2010
This was the best prime rib I have ever cooked. I have always used rock salt to cook a prime rib, but it doesn't stick to the meat. This year, I used the recipe listed here for the rock salt case. It worked perfectly! Normally I don't modify recipes, but I did modify the seasonings on the meat to what I like, and I changed the cooking temperature. I cooked the meat at 450 degrees for 30 minutes as per the recipe, then I lowered the temperature to 250 degrees for 4 hours (until it reacher 135 degrees) for a 12 lb prime rib. The meat was butter tender, flavorful, and perfectly medium. WOnderful recipe that I definately recommend!
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16 users found this review helpful

Parmesan Zucchini Bread

Reviewed: Sep. 3, 2009
I have made this recipe about 6 times, but only made it once following the directions. I now add 1/3 c parmesan, 1/4 c grated onion, 1 tsp garlic powder, and 3/4 tsp Italian seasoning. The original recipe is good, but this is such an easy, basic recipe to add to that I couldn't resist. I love making this bread when I make soup; it is a heavy and filling bread. Great with real butter!
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3 users found this review helpful

Grilled Shrimp Scampi

Reviewed: Jun. 1, 2009
This was some of the best shrimp I have had in a long time - absolutly wonderful! I followed the recipe exactly except doubled it, and reduced the olive oil to two tablespoons (watching fat intake). After marinating the shrimp, I placed the remaining marinade in a sauce pan and boiled it. I then removed it from the heat, added about 3 tbsp cold butter (for my family's sake), and served the sauce over linguine, and as a dip for the shrimp. Wonderful dish and I will make it many, many times!!
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2 users found this review helpful

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