I'm a food nerd - I love to try new foods, new techniques, etc.  So if I find inspiration in something I eat somewhere, I try to duplicate it at home.  I also love the challenges of pairing - wine, beer or spirits - with a dish.

A few notes about how I use BigOven:

1) If I find a recipe that I want to try at some point, I will post it and add the tag "Untried."  As I try recipes, I will remove this tag and provide my honest review of the recipe.  If I make adjustments, I will include those in my review UNLESS no one has favorited or marked the recipes as try soon.  Then I will make adjustments to the recipe itself.

2) I love to get reviews - but I prefer some "meat" in the reviews.  For instance, "Great" or "Terrible" don't help any of us very much.  If you review my receipe, I'd love it if you include details on why you liked it or disliked it.  That will help others (and me) to adjust the recipe when we make it.

Steak - have a BGE (Big Green Egg) and absolutely love grilling on it.  (At some point I'm going to play around with smoking on it).

Italian food - my wife loves pasta and my memories of dining in Italy are some of the best food memories I have.

Asian food - I absolutely love the balancing of flavors in Asian food (or some American knock offs of Asian food).

Pizza - I finally found a good crust recipe and now have an outdoor pizza oven.  This could be dangerous...

My Most Recent Ratings

Chicken Tikka Masala

Chicken Tikka Masala

This was great! — ellie36 3/30/2014
Cauliflower Cheddar Fritters

Cauliflower Cheddar Fritters

This was surprisingly GREAT! The batter was a bit thick so we added more milk - I've adjusted the recipe accordingly. We used my copy cat recipe of Red Robin Campfire Sauce to dip them in and we loved it! — sbjonas 3/29/2014
Appetizer - Crab Dip

Appetizer - Crab Dip

Good - could have had more crab flavor. — kimjorna 3/23/2014
Kung Pao Shrimp with Cashews

Kung Pao Shrimp with Cashews

Great flavors - love the hint of orange and the crispy sweetness of the bell peppers. This will become a household favorite!!! — sbjonas 3/16/2014
Pan Broiled Steak with Bourbon Sauce

Pan Broiled Steak with Bourbon Sauce

This was good - not great, but good. I grilled the steaks and made the sauce separately and the sauce was nice but a bit too much of a butter sauce. — sbjonas 3/2/2014
Rice Cooker Mexican, Jamaican, Chinese, Spanish Rice & Other Variations

Rice Cooker Mexican, Jamaican, Chinese, Spanish Rice & Other Variations

I did as DrgnHrt suggested and used Rotel (undrained) and reduced the chicken stock. I also added 1 tsp cumin. We loved the rice and the ease of prep, but will probably reduce/eliminate the cumin next time. May also eliminate the butter - not sure it's worth the fact/cals for the added flavor/texture once you have all of the flavor from the Rotel, etc. — Firebyrd 2/18/2014
Seafood Enchilada

Seafood Enchilada

I used real crab (not a fan of imitation krab) and this was really good. Will probably reduce the amount of lobster base next time and that can be a little overpowering. — Frogdiva 2/18/2014
Lamb Loin Chops with Orange-mint Gremolata

Lamb Loin Chops with Orange-mint Gremolata

I used a rack of lamb vs chops. I seared in a skillet for 3-4 minutes per side and then finished in a 400 F oven for 20 minutes. So not really this recipe, but the gremolata was great and the results were fantastic. — sbjonas 2/5/2014
General Tso's Chicken

General Tso's Chicken

This was good but not like the General Tso's that we are used to. The General that we get out doesn't have any tomato flavor in the sauce and seems to have some honey in it. We loved the crunch of the chicken so I'll make this again and modify the sauce to reduce the tomato. — brucemailman 1/26/2014
Fabulous Hot Fudge Peanut Butter Pie

Fabulous Hot Fudge Peanut Butter Pie

Very good - we used cream cheese made with/from greek yogurt and the pie had a slight tang to it. Next time will use real cream cheese and see if that removes the tang. — harp67 1/25/2014
Bourbon and Brown Sugar Flank Steak

Bourbon and Brown Sugar Flank Steak

Excellent - only thing we would change was that the dijon was a little to dominating in the sauce, so I'll probably reduce the amount the next time. But overall, what a tasty and easy way to deal with a less expensive cut of meat. — Fishbook 1/25/2014
Burrito Pie

Burrito Pie

Very good - was a little soupy so next time I will either reduce the water or increase the simmer time once the water is added. Otherwise, the flavor was great and such a filling dish. — laursaurus 1/24/2014
Beef Potpie - Cooking Light

Beef Potpie - Cooking Light

Very good - omitted the mushrooms and didn't need 15 mins to thicken up, but a nice, simple and relatively healthy casserole. 1/23/2014
Weight Watchers Taco soup

Weight Watchers Taco soup

Very good. Just seems to have an identity crisis :) Is is Taco Soup or Chili? I used ground turkey instead of beef and it was very good - didn't have any tortilla chips so maybe next time that will help to sort out the taco vs. chili confusion. — larrysisco 1/22/2014
Rouladen

Rouladen

This was good but the amount of bacon was too much - dominated the flavor. Also, the amount slurry was 2-3 times more than needed. I'll make it again but I'll adjust accordingly. — sbjonas 1/2/2014
Turkey and Roasted Vegetable Quiche

Turkey and Roasted Vegetable Quiche

The bake time was way too long. I pulled mine out 10 minutes early and it was still overdone - dry. I'll make it again as the flavors are good, but to get the right texture I will really shorten the bake time. — WholeFoodsRecipes 12/27/2013
Sparkling Pear and Elderflower Cocktail

Sparkling Pear and Elderflower Cocktail

Nice, light and refreshing - perfect with a "champagne" brunch. — sbjonas 12/24/2013
Pepperoni Ziti Casserole

Pepperoni Ziti Casserole

Great casserole and very easy to make. Great for big gatherings such as potlucks. — sbjonas 12/3/2013
Apple-pie Cake

Apple-pie Cake

Very good! Used PA MacIntosh rather than Granny Smiths but we prefer Macs, so we really liked it. — sbjonas 11/28/2013
Texas Roadhouse Rolls

Texas Roadhouse Rolls

I struggle with the right way to rate this. The rolls turned out great, but the recipe has issues. I noticed that the ingredients say 1/4 cup of sugar, but then in the body of the recipe it says add 1 teaspoon of sugar the yeast when you activate it and then 1/2 cup of sugar to the blender when you start to mix the dough. So I did some research and found another posting of this recipe at www.handletheheat.com/2013/08/texas-roadhouse-bread-rolls-with-cinnamon-butter.html This version only has 1/4 cup of sugar, however it doesn't activate the yeast the same way. So I combined the recipes - using the yeast activation process from this recipe and then the ingredients and rest of the process from the other one. So the rolls did turn out great, but the recipe needs to be corrected - then it would be a 5 star recipe. — monicarae1984 11/28/2013

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