Tom Sobieski Recipe Reviews (Pg. 1) - Allrecipes.com (19184063)

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Tom Sobieski

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Chicken Cordon Bleu II

Reviewed: Oct. 5, 2014
The recipe was easy to make and very tasty, but I made a few small changes to fit our taste. Browned in butter and EVOO, and instead of heavy cream used reduced fat milk, also added some sliced mushrooms to the sauce. It came out perfectly anyway and tasted delicious. My wife was extremely pleased
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3 users found this review helpful

Fajita Seasoning

Reviewed: Apr. 15, 2014
I make something very similar, almost the same really, but I add powdered chicken broth. I use this as a base for seasoning almost everything I make: Add a little herbage, basil, oregano, etc and you can adapt it to chicken fish, almost anything. It's very similar to Emeril's "essence" and that gives you a clue as to where he got it.
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1 user found this review helpful

Chef John's Empty Mayo Jar Dressing

Reviewed: Apr. 4, 2014
Great way to use up what is basically something unusable. One reviewer stated they didn't know what herbs de provence was, and asked for "normal ingredients". This is what's wrong with society today
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10 users found this review helpful

Easy Chicken Cutlets with Apples

Reviewed: Oct. 22, 2013
Good recipe with just a little modification. There's really no point in salting and refrigerating the breasts, it does nothing but make it too salty. Skipped. Marsala is rare here in Mexico, so I used a Riesling, as other reviewers did, and it turned out fine. Also cut down on the brown sugar, and added a bit of corn starch to thicken sauce. My wife likes dishes a little sweet, and we both liked it.
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3 users found this review helpful

Tomato Blue Cheese Soup

Reviewed: Jun. 4, 2013
Made a good creamy soup. I added another can of tomatoes as did another reviewer. My only question is this: Blue cheese, cream cheese, milk, heavy craem, then Splenda? What's the point? It' like having a triple bacon cheese burger, giant fries, and ordering a Diet Coke. Not much sense
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9 users found this review helpful

Ditalini with Roasted Tomato Sauce and Goat Cheese

Reviewed: Feb. 18, 2013
Too much oregano for my taste, and no Basil??
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6 users found this review helpful

Saffron Rice "Lighter"

Reviewed: Jan. 29, 2013
Too much butter, not enough saffron. An entire stick of butter is entirely too much. Saffron's expensive, so if I'm going to cook with it, I'll use it, not food coloring. Another reviewer incresed the onion and used chicken broth, both worthy additions.
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1 user found this review helpful

Saffron Rice

Reviewed: Jan. 29, 2013
Too much butter, not enough saffron. An entire stick of butter is too much. Saffron's expensive, so if I'm going to cook with it, I'll use it, not food coloring. Another reviewer incresed the onion and used chicken broth, both worthy additions.
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1 user found this review helpful

Grandpa Hubbard's Oatmeal

Reviewed: Dec. 28, 2012
Actually made this with no changes, and it was great.
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2 users found this review helpful

Salsa Chilena

Reviewed: Sep. 24, 2012
I love this salsa. I also live in Zacatecas and have been buying this salsa in its commercial form for along while. I tried this recipe and it's better than the one I buy. The second time I made it, I did increase the garlic, salt, and the chiles a bit, by about 50%, I like it that way, and my wife prefers the original, milder version.
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2 users found this review helpful

Mexican Shrimp Cocktail

Reviewed: Aug. 26, 2012
Doesn't taste bad,
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2 users found this review helpful

Omelet in a Bowl

Reviewed: Jul. 29, 2012
This is Hilarious !!! I think Sharlene has been spying on my kitchen, LOL. My wife is VERY calorie conscious ( though she doesn't really need to be) and since I'm the cook I'm always trying to fix something that fits in her plans and is tasty. I've been making her this type of omelet for more than a year and it has been a complete success. She doesn't eat pork, so instead of the ham, I have used turkey ham or a good quality, and also I make the omelet a bit larger, using 2 whole eggs and 2 egg whites. Also keep sauteed mushrooms in fridge at all times, so add those, also use a bit more diced pepper ( sorry, only use red), and a bit of dehydrated onion
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3 users found this review helpful

Omelet in a Mug

Reviewed: Jul. 29, 2012
This is Hilarious !!! I think Sharlene has been spying on my kitchen, LOL. My wife is VERY calorie conscious ( though she doesn't really need to be) and since I'm the cook I'm always trying to fix something that fits in her plans and is tasty. I've been making her this type of omelet for more than a year and it has been a complete success. She doesn't eat pork, so instead of the ham, I have used turkey ham or a good quality, and also I make the omelet a bit larger, using 2 whole eggs and 2 egg whites. Also keep sauteed mushrooms in fridge at all times, so add those, also use a bit more diced pepper ( sorry, only use red), and a bit of dehydrated onion
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21 users found this review helpful

Hot and Sour Chinese Eggplant

Reviewed: Jul. 26, 2012
I used Rice wine vinegar. Used Chile paste, Soy Sauce,and oyster sauce to make sauce, which was doubled. Also added Red pepper sliced, broccoli florets, and served over rice.
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2 users found this review helpful

Slow Cooker Barbecue Goose Sandwich

Reviewed: Jul. 21, 2012
Living in Mexico , we don't get much goose, but we have tons o' turkey. The turkey here is a little tougher and a bit gamier than it's American cousin, so I tried this using turkey drums instead of goose breast. My wife doesn't care for Mexican turkey, but this she licked the plate clean. I make my own BBQ sauce, and used that also.
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2 users found this review helpful

Busy Day Barbeque Brisket

Reviewed: Jul. 21, 2012
The basic idea is sound, but for best flavor the meat should be seared on all sides before slow cooking. Another reviewer said searing makes it easier, yet another said that couldn't be and just added a step. I've made this, and other beef recipes in a slow cooker and searing is needed, otherwise you just have boiled beef with spices. BTW, liquid smoke IS NOT Necessary, and the European Food Safety Authority (EFSA) is investigating the safety of liquid smoke as a food flavoring as being possibly carcinogenic.
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10 users found this review helpful

Easy Tangy Asian Cucumber Salad

Reviewed: Jul. 16, 2012
One of the things I love about cooking is that ever Ethnic cuisine has a variation of what's in another Ethnic cuisine I.E. Ravioli/potstickers/pierogi, I love cucumbers and cucumbere salads. A polish variant my grand mother would make involved seedless cukes, sour cream, a bit of sugar and salt and pepper and a dash of cream. Or there's an Asian variation, similar to this recipe, I used to get in NY's China town :2 seedless cucumbers sliced, a tablespoonful toasted sesame oil, a clove of garlic crushed, 1 oz. rice wine vinegar and a bit of sugar, and salt to taste
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1 user found this review helpful

Pesto Sauce

Reviewed: Jul. 16, 2012
Good recipe and more authentic than many reviewers here know. pignoli are used in some recipes, BUT walnuts are also traditional with Italian Grandmas. I use much more garlic than in this recipe and more Parmesan, about double. Also good and also traditional are sunflower seeds, hulled of course. The Italian cook made do with whatever ingredients came to hand, which is why I love peasant cuisine.
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2 users found this review helpful

Killer Bacon-Cheese Dogs

Reviewed: Jul. 3, 2012
5 stars for flavor. If you're going to need a lot of bacon though, a lot better in a 400 oven for 10-15 minutes than cooking in a pan. Easier and the bacon stays flat. Less greasy too.
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5 users found this review helpful

Quick and Easy Shrimp Fajitas

Reviewed: Jun. 25, 2012
very good, especially since shrimp aren't too expensive here in Mexico, so we have them a lot. Instead of packaged taco seasoning however, I make my own fajita seasoning according to a recipe from my housekeeper: 1 t corn starch, 2 t chili powder (again I make my own), 1 t salt, 1 t Spanish Paprika, 1 t sugar, 1 t powdered chicken stock, 1 t onion powder, 1 t granulated garlic, 1/4 t cayenne ( or to taste), 1/2 - 1 t powdered cumin. I keep this on hand and use when needed. Also used the tip from another review and let raw shrimp marinate a bit with chopped cilantro and a little lime juice (not too long or you have ceviche, which can be good, but just not here)
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15 users found this review helpful

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