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    Steak&Taters

    Dallas, TX

    Weekend Gourmet

    Chef #715542

    Dallas, TX

    Joined: Jan 04, 2008

    12 reviews by Steak&Taters

    1 - 10 of 12 sorted by Date | Rating | Helpful

    Reviewed Baked Parmesan Fish
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      |  By Mama's Kitchen (Hope)

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    "I used fresh Cod from my fish monger. The crust turned out o,k,, but was missing something flavor wise. I used a good quality Parmesan cheese and a high quality Hungarian paprika. I think it needed more salt, and maybe lemon pepper instead of regular ground black. I will try again with minor changes. Be sure to "pat" your fish dry before co..."

    Jan 16, 2013 on Food.com

    Recipe #151785

    Reviewed Cheese Enchiladas W/Sour Cream Sauce
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      |  By Mark H.

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    "O.M.G! These are so easy, and ever so good! I have been looking for a foolproof cheese enchilada recipe for some time. I used Tillamook Extra Sharp Cheddar cheese (White, and Oooo man, these are the best enchiladas I have ever had. Better was how easy they were to put together.

    The part of microwaving the tortillas solved my probl..."

    Jan 4, 2013 on Food.com

    Recipe #26865

    Reviewed Addictive Mexican Stew
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      |  By Rose's Granddaughter

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    "Excellent recipe! Made it for 3rd time and added some sliced carrots (2 and (1 med. zucchini, like I saw in some of the other pictures. I used black beans, and the whole can of chicken broth. Somewhat like my tortilla soup but heartier. Very fast to make, great for weeknight cooking. I used the "365" cornbread recipe made with a high quali..."

    Dec 10, 2012 on Food.com

    Recipe #114558

    Reviewed Rosemary Ranch Chicken Kabobs
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      |  By RedVinoGirl

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    "Great recipe! I cut oil back to 1/4 of a cup, and added a tablespoon of Mrs. Dash to the marinade. Grilled with zucchini, bell pepper, onions, and mushrooms that were marinated in red wine and Worcestershire. Yum!"

    Jul 28, 2012 on Food.com

    Recipe #328324

    Reviewed Butternut Squash Home Fries by Hungry Girl Hg
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      |  By Cake Baker

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    "I drove to a restaurant supply to get the crinkle cutter for $4.00. After reading the reviews, I followed recipe exactly with one variation. I cut my fries thin and thick to see the difference. I cooked them at 420 degrees for 20 minutes, flipped them and lowered the temp to 400 to keep from burning the thinner ones. I found that the thinner ones ..."

    Jul 21, 2012 on Food.com

    Recipe #444349

    Reviewed Bake-tastic Butternut Squash Fries

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      |  (1 person found this helpful) |  By Steak&Taters

    "I drove to a restaurant supply to get the crinkle cutter for $4.00. After reading the reviews, I followed recipe exactly with one variation. I cut my fries thin and thick to see the difference. I cooked them at 420 degrees for 20 minutes, flipped them and lowered the temp to 400 to keep from burning the thinner ones. I found that the thinner ..."

    Jul 21, 2012 on FoodNetwork.com

    Reviewed Cajun Chicken Alfredo Pasta
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      |  By Cooking Creation

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    "I make a very similar dish without the Cajun seasoning. The addition of the Cajun seasoning brings this dish to a whole new level. Yummylicious! Served mine with sauted' okra and a salad.

    Thanks for the recipe!"

    Jul 3, 2012 on Food.com

    Recipe #481498

    Reviewed Smothered Chicken with Creamy Mushroom Gravy
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      |  By yooper

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    "Absolutely loved this! This is like a version my mom used to make when I was growing up. She used canned Cream of Mushroom instead. I like this better. Herbs give nice delicate flavor depth. YUMMY! Served with steamed rice, green peas, and garlic bread."

    Jun 23, 2012 on Food.com

    Recipe #21256

    Reviewed Your Kids Time out Lunch
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      |  By Blayke Humphrey

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    "Wow! I wish I had thought of doing this. I love humor! For those that didn't like it, your too uptight....It was a joke!"

    May 6, 2012 on Food.com

    Recipe #39936

    Reviewed Unbelievable Baked Buffalo Wings
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      |  By WhoDat

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    "I like it! Never tried boiling first. When I make wings I stopped using the butter/margarine in my sauce. I use straight Louisiana sauce, to further reduce the fat. You really don't need that butter. Now I can enjoy the blue cheese more that way, without worrying about the calories from the butter. If you have to use butter use WhoDat's re..."

    Sep 17, 2011 on Food.com

    Recipe #155021

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