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paulabob

Texas

Chef #692779

Texas

Joined: Dec 18, 2007

Birthday: Sep 10

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25 reviews by paulabob

1 - 10 of 25 sorted by Date | Rating | Helpful

Reviewed Pan-Fried Onion Dip

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| By Kimke

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"Fantastic, got compliments and saw folks getting more when I served this last night. Also agree, only half the oil/butter is necessary. I think the timing on the onions is just right, but you absolutely have to watch it very closely as soon as it begins carmelizing to avoid burning. Don't walk away from the kitchen!"

Dec 2, 2012 on Food.com

Recipe #57872

Reviewed Roasted Bone Marrow

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| (2 people found this helpful) | By mlao77

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"Delicious! First time trying bone marrow and this recipe worked well. I cooked in individual ramekins so the drippings were available for each person. I used my fondue forks to dig in. Don't forget there's not much protein and have something else with it. I loved it and will have again."

Aug 18, 2012 on Food.com

Recipe #389334

Reviewed clarified butter or "ghee"

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| By Bonnie bonbon

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"I prefer a dark ghee so I wait till the second foaming to take off of the heat. Note it takes longer but you get a darker color and more intense flavor very similar to carmel popcorn. Use caution and turn down the heat as you get close, because the ghee really heats up and the foaming comes out of the blue. You need to stand right at the stove ..."

Jul 22, 2012 on Food.com

Recipe #71031

Reviewed Waffles

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| By Shelli

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"An excellent basic recipe! Separating the eggs & sifting the flour makes a difference in results. Kids just enjoyed it with chocolate chips added."

May 28, 2012 on Food.com

Recipe #43143

Reviewed Wine Braised Boneless Short Ribs

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| By rebecca_wiggins@hotmail.com

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"Mmm, these turned out great! I used regular short ribs with bones, and the cooking time turned out perfect - almost off the bone but could still serve. Next time I'll use less oil in the pan, since the ribs shed plenty of fat when they're cooking."

Sep 2, 2011 on Food.com

Recipe #155485

Reviewed Giblet Cream Gravy

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| By Teri

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"This gravy was worth the time! My family said it was my best gravy yet. I did reserve the chopped giblets for my own portion, as the family is picky. It was thick like a cream gravy and flavorful like a dark. I intend to make this gravy my new standard."

Jan 7, 2011 on Food.com

Recipe #74952

Reviewed Good-'n'-Gooey Fresh Peach Cobbler

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| (1 person found this helpful) | By Miss Annie

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"Excellent batter, excellent recipe. As good or better than any peach cobbers I've had here in Texas. I used "true" cinnamon and omitted the ginger. I first made this last summer during peach season, and am coming back again to do more this summer. The family loves this!"

Jun 4, 2010 on Food.com

Recipe #17889

Reviewed Baked Chicken Wings

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| (1 person found this helpful) | By The Magic Duck

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"Turned out great! I used some cayenne as well as a dash of onion powder too. My kids who don't like traditional fried chicken wings actually loved these!"

May 12, 2010 on Food.com

Recipe #382262

Reviewed Chicago Style Deep-Dish Pizza

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| (1 person found this helpful) | By Sharlene~W

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"The ingredients made a wonderful pizza. We used it along with another dough recipe http://www.recipezaar.com/Chicago-Style-Deep-Dish-Pizza-Dough-171225 and it turned out fantastic."

Jan 7, 2010 on Food.com

Recipe #17300

Reviewed Chicago Style Deep-Dish Pizza Dough

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| By lucid501

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"Fantastic! Have made it three times so far. Even when the dough won't stretch all the way up, it still comes out so delicious. Be sure to generously coat the bottom with oil (like 1/4 inch across the iron skillet.You can top it any way you want but remember deep dish pizzas only need sauce dotted on. They are already moist without lots of s..."

Jan 7, 2010 on Food.com

Recipe #171225

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