Queezle_Sister's Profile

From: Salt Lake City, UT USA

Joined: March 29th, 2010

About me: I enjoy cooking, and my favorite internet COOKING community is the one here at cookbooker. If you want to connect about my other non-academic passion, you can find me as QueezleWeaver on Ravelry, and mostly Warped Weavers. But I've miss you cookbooker, and so here I am again, and happy to contribute.

Favorite cookbook: Savory Way

Favorite recipe: roasted anything (most recently grapes)


Latest review:

August 23rd, 2019

Stuffed Zucchini with spiced beef or lamb from Zaitoun

When it is zucchini time, it can be difficult to find something interesting. But this was both different and a total delight! Zucchini are scraped out and roasted. The "meat" from within the zucchini... read more >


recipe reviews (1403)
book reviews (39)
useful review votes (961)

Queezle_Sister's Reviews


Search Reviews:

16 recipe(s) reviewed. Showing 1 to 16Sort by: Title | Date | Rating

Dinosaur Bar-B-Que: An American Roadhouse

By John Stage, Nancy Radke
Ten Speed Press - 2009

29th May 2011

All-Purpose Red Rub : page 167

This recipe prepares a large batch of a dry salt-spice combination. It is used to flavor meat prior to its going on the grill, and it is an essential first step for excellent grilled meats. This particular recipe includes a bit of sugar, chili powder, black pepper, cumin, cayenne, etc. One batch makes 2 3/4 cups, so it will last you a very long time. We have also given this rub to friends as Christmas gifts.

useful (1)  


15th May 2016

apple-cranberry crisp : page 158

crunchy topping included nuts, a nice touch. It had a good balance of cinnamon and nutmeg. The filling was really nice - with apples and raisins. The cook couldn't find cranberries, but successfully swapped out raspberries.

useful (0)  


3rd December 2012

Black & Blue Pan-Seared Beef Tenderloins. : page 35

Way too salty!

This recipe has you dredge steaks in a large amount of salt and pepper, and they pan cook. It is dressed in a very nicesauce with shallots, OJ, worcestershire sauce, mutha sauce, and crumbled blue cheese.

I really couldn't taste much other than the salt - but they were perfectly cooked, and the sauce was quite nice.

I'd like to try this again but cut the salt by at least 1/2.

useful (0)  


30th December 2011 (edited: 30th December 2011)

Chicken & Ham Jambalaya : page 135

Very delicious, good depth of flavor - vote came to 4 1/2 (2 fours, 2 fives). Just spicy enough to make a spice wimp nervous, but so good that they just keep eating.

I selected this recipe to use up some of the ham leftovers from Christmas. I omitted the chicken, modestly increased the vegetables (onion, celery, pepper), and kept all other ingredients at their suggested amounts. I also substitute red bell peppers for the green, vegetable stock for chicken stock, and short-grained brown rice for the Uncle Ben's.

In this recipe, you sauté onions, celery, pepper, then add garlic. After that you add liquids (tomato sauce, stock, mutha sauce (reviewed here), seasonings, and rice. You are instructed to simmer it over low heat for 25 minutes. I simmered for about 30 minutes, and then left the hot covered pot to sit on the stove for the day. When we came home, the rice was perfectly cooked, and the flavors had unified in a lovely way.

This is surprisingly kid friendly! Enjoyed by all.

useful (2)  


7th January 2013

Chicken Exotica : page 62

My husband prepared this dish, and it turned out superb. He substituted chicken thighs for the breasts, and marinated for 4 - 5 hrs, not the 48 hours that are recommended. Nevertheless, the spices and yogurt did manage to give the chicken an exotic Indian sort of flavor.

I should also note that my husband grilled these outside in the frigid 12˚F (-11C) weather, in the dark, and still produced moist and perfectly cooked chicken.

After grilling, you are instructed to put mutha sauce on it -- I do not think this flavorful chicken benefited from that strong sauce, and would omit it in the future.

The chicken is also served with sauteed onions and red bell peppers, again mixed with mutha sauce. The final product was delicious.

useful (0)  


3rd December 2012

Coleslaw : page 114

This coleslaw uses both cabbage and carrots, which can be shredded to the texture of the cook's choice. The dressing recipe produces about twice what is needed for the cabbage/carrot mix. The result is a pretty strongly vinegar flavored.

useful (0)  


29th May 2011

Creole Seasonings : page 167

This is a dry spice mix that is rubbed onto meat prior to putting it on the grill. This recipe includes oregano and thyme, and it gives your meats a wonderful deep flavor.

useful (1)  


29th May 2011

Dinosaur-Style Ribs : page 93

Perfect ribs. This recipe makes the kind of ribs that are gorgeous to look at, and are oh-so-tender. We always make the suggested "mutha" sauce and "mop" sauce. We make these every year, typically on Memorial Day or the 4th of July. I don't care for meat, but these are totally addicting.

useful (1)  


21st July 2011 (edited: 30th October 2014)

Dr. Pepper Texas Chocolate Cake : page 150

Delicious, moist, fluffy, and a chocolate-like flavor that is hard to place.

This was my daughter's first from-scratch layer cake, and she frosted it all by herself. Its a rich recipe, with lots of butter, and a bit of Dr. Pepper both in the batter and in the frosting.

We found that the cake took about 40 minutes to bake - not the 30 - 35 called for in the recipe. The frosting was amazing!

2014 update -- this cake remains a favorite of my daughter.

useful (4)  


15th May 2016 (edited: 15th May 2016)

Garlic & Ginger Green Beans : page 128

Crunchy, sharp-flavored, and vinegary - these are a perfect complement to a meat-heavy meal.

useful (0)  


18th July 2011 (edited: 18th July 2011)

Grill-Smoked Salmon with Chili-Lime Booster Sauce : page 79

Fully flavored salmon - yet not mouth-burning hot.

This is an amazing salmon. A paste of ginger, brown sugar, salt, pepper, garlic, and olive oil is rubbed into a fillet, then cooked in a grill with woodchips. The recipe calls for apple wood, but we didn't have any, so substituted hickory.

The sauce uses "mutha sauce" - the base for most sauces in this book, and reviewed here. To the Mutha, you add lemon juice, lime, mint, jalapeno, and rice wine vinegar.
Its an amazing sauce, and was also good on the brown rice, which accompanied this dish.

useful (1)  


15th May 2016

Guacamole with Fried Tostones : page 27

Terrific guacamole, and twice-fried plantains, with generous salt, for dipping. Oh my but this was great.

This was prepared for our cookbook club. We have previously made their guacamole, but I'm embarrassed to admit that I've never even noticed the fried plantain slices. They were a perfect complement to the guacamole, sweet and a bit crunchy with the smooth spiciness of the the guacamole.

useful (0)  


29th May 2011

Mop Sauce : page 164

This is a sauce that you apply to meats on the grill. It does not have sugar, so it does not lead to your meat burning, and it keeps the meat moist (important for those long-cooking ribs), and adds a dazzling flavor.

useful (0)  


29th May 2011

Mutha Sauce : page 165

This sauce is the key ingredient for many recipes in this excellent BBQ cookbook. Its a very complex, deeply flavored sauce, and as you might suspect, its ingredient list is long. We like this so much, we have canned jars of it and given it to friends for Christmas gifts. It also freezes well. It takes 2 hours (or more) to make a batch, so its well worth making a huge batch and storing it, that is - if you enjoy using the barbecue.

useful (2)  


5th January 2013

Stuffed Chicken High Brow : page 61

Chicken breasts are pounded out thin, stuffed with asparagus and goat cheese, scallions, garlic, etc. Cook these on the grill, and then ladle some mother sauce over the chicken before you serve.

We've had problems with the stuffing falling out when they cook, but if you really pound it thin and press to seal, it can work.

This is an impressive dish - looks and flavor. We like to make it for company.

useful (0)  


15th May 2016

Tomato & Roasted Garlic Soup : page 145

This was an amazing flavored soup - and prepared with canned tomatoes so OK for any season. Two types of garlic - roasted and fresh (sauteed) - added flavor but didn't overwhelm the dish. Made as part of our cookbook club dinner.

useful (0)