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John DOH

Ontario Canada

Chef #308515

Ontario Canada

Joined: Apr 05, 2006

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14 reviews by John DOH

1 - 10 of 14 sorted by Date | Rating | Helpful

Reviewed Meatloaf

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| By The Giggle Box

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"This is a good technique recipe. I liked it! Made a change or two, using a mix of beef, veal and pork, and adding a suggestion of brown sugar to sweeten it a bit, but I do like the tomato sauce and oatmeal, which gives you that old time "comfort food" taste and texture.

John"

Sep 17, 2011 on Food.com

Recipe #85815

Reviewed Egg Salad

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| (1 person found this helpful) | By Dawnab

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"You really want to dothis one!

Its a "starter" recipe...you want to take a bit of care and use double yolked eggs, as that's where the "taste" jumps up...and use Hellman's as opposed Miracle Whip...

The other comments give other great thoughts...chopped scallions, fresh picked green pepper, celery, and such...mustard belongs on t..."

Jul 25, 2010 on Food.com

Recipe #97190

Reviewed Erin Go Bragh Roast Sirloin

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| By Mille®

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"Good recipe; I'll try it again. I think I can make it come out better, as I used a dusty dry Italian red; something a little more fruity would have been better; likewise I didn't have any Irish Whiskey on hand, and used Canadian instead, doing it with Scotch or Irish would certainly improve my results. Mine cooked a little faster so had to pull i..."

Jul 18, 2010 on Food.com

Recipe #31902

Reviewed Prime Rib Cedar Plank Roasted

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| By William (Uncle Bill) Anatooskin

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"Have been eyeing this recipe for a couple weeks, and was going to attempt it tonight, with a Tenderloin in lieu of the Prime Rib. In the event, it was just too wet and blustery to bother with grilling, so had to abandon the plank and the smoke. Did it in the oven, and it came out splendidly, except, of course my meat's lack of "bones" restricted..."

Mar 28, 2010 on Food.com

Recipe #173280

Reviewed Uncle Bill's Beef Roast in a Slow Cooker

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| (1 person found this helpful) | By William (Uncle Bill) Anatooskin

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"Had this tonight, prepared by my visiting DS. Very minor changes, using pork lardoons inlieu of bacon, reduced potato's eliminated fresh and canned mushroom, subbed in water and cooked 5.25 hours, at which pount my outside round roast was 190* well done and falling apart tender. The meat and veg, in this more "sauce" than gravy was "professiona..."

Feb 11, 2008 on Food.com

Recipe #199326

Reviewed Yes, Virginia There is a Great Meatloaf

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| By Nita Holleman

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"Excellent result.I used 1 lb mixed pork/veal/beef and another lb of regular ground, mixed well with a fork.For the topping I mixed half and half ketchup to BBQ sauce, had no cidar vinegar so used raspberry vinagrette instead.This last came out slightly sweet, so I'd reduce the sugar next time. Texture of the meat is very good."

Jan 26, 2008 on Food.com

Recipe #54257

Reviewed Kittencal's Juicy Hamburger/Burger

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| By Kittencalskitchen

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"A good, moist burger. Didn't find any "strange taste" from the potato content, but I can't rate this higher or lower, as I had a few separations from the base recipe (used organic lean ground beef; had no soup mix, so used onion powder and minced onion, subbed Daddy Hinkles rub for pepper, subconciously added a dash of maple syrup (my own "thing"..."

Dec 15, 2007 on Food.com

Recipe #208583

Reviewed Kentucky Pecan Pie (Lighter Version

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| By Vseward (Chef~V)

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"A very delicious offering, with excellent tips on covering with foil briefly. I used eggs instead of the substitute, and my pie bulged accordingly, likewise used maple syrup instead of corn syrup. Great texture, layered flavourings. A definite "Make Again"! Great recipe V!"

Feb 4, 2007 on Food.com

Recipe #188030

Reviewed Oven Fried Chicken

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| By Skip Murray

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"Throw some onion powder on it, add either paprika or fresh ground pepper to the spicing, and I couldn't agree more! Can make a lovely gravy from the drippings or go low-fat and enjoy it without the drippings. Excellent!"

Jan 20, 2007 on Food.com

Recipe #201663

Reviewed Trimlestown Roast Sirloin

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| By ChrisMc

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"Good recipe!I used top sirloin, as opposed sirloin tip, and Cdn Beef, as opposed Irish Beef, which would bring it down a lot, as Irish Beef is aged a lot longer.I used Jameson's Irish Whiskey, and when I do this again, will shift to Cognac, as mixing grain and grape sort of goes against my rules.Sadly, I used a local red wine, I'll kno..."

Nov 5, 2006 on Food.com

Recipe #32635

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John DOH

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