SJRJA Recipe Reviews (Pg. 1) - Allrecipes.com (1532681)

Grilled Pork Chops with Balsamic Caramelized Pears

Reviewed: Mar. 22, 2012

5 stars for taste - the directions merit a 4 star rating. First, the salt and sugar do not dissolve in the brine unless you heat it, and then you have to cool it so you don't precook your chops. I have used other brine recipes that dissolve the salt etc. in a small amount of hot water and then use ice cubes to cool it off and bring it to the correct amount of liquid. Also, you have to be careful about cooking the pears too long - mine were ripe and would have been total mush if I cooked them at high heat and then for 7 minutes. But, I am being very picky, and the dish was delicious with unique flavors. Cooked on my indoor electric grill and used thyme because I did not have any rosemary.

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Chef John's Pineapple Upside-Down Cake

Reviewed: Mar. 20, 2012

So I watched the video of this recipe that was posted on the home page, and decided to try it...Had to improvise a bit (apologies to you review purists) used Capt. Morgans spiced rum and had no pineapple juice since I used pre-sliced fresh pineapple in a plastic container and it had a little sponge on the bottom which stole all the juice. Subbed OJ. Subbed a few dashes of cinnamon and nutmeg for cardamom (personal preference). My skillet was a bit larger than 12 inches, so my batter just barely covered the pineapple and cooked up in about 20-25 minutes. Very tasty - very buttery

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Apple Squares

Reviewed: Mar. 2, 2012

5 stars for taste, but the 4 stars are because I just barely had enough batter to cover the bottom of my 8x8 pan (obviously smaller than the 9x9 called for in the recipe). Otherwise, very tasty. I cut back on the sugar maybe a 1/4 cup overall and did not use all the sugary topping. Would make again, but maybe triple to put in a 9x13 or do 1 1/2 times the recipe for the 8x8.

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Cream of Mushroom Soup

Reviewed: Feb. 29, 2012

Very good basic recipe. I used a rehydrated mix of mushrooms that I had on hand. As many others did, I cut the flour to about 4 TBSP and used about 3/4 cup of 1% milk and only 1/4 cup half and half to cut down on the fat. Added a few shakes of thyme and garlic powder and a splash of white wine at the end.

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Green Bean Stir-Fry

Reviewed: Feb. 27, 2012

Really nice flavor - great way to enhance your green beans. To cut down on the fat, I steamed the beans, added a tsp. of sesame oil to the dressing and then tossed. Best hot, however, I was hoping to serve as a room temp salad, but the peanut butter sort of congealed a bit. Bet it Would be delicious on any steamed or stir-fried veggies.

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Roasted Carrot Salad

Reviewed: Feb. 27, 2012

5 star taste, the 4 stars was because I had trouble with my almonds burning before the carrots were cooked. The first time I made this, i only had the very thin-sliced almonds on hand, so I put the carrots in for 15 minutes before I added the almonds, and they still burned. The second time I had the larger, thicker pieces and they still got burned. I would suggest maybe toasting them separately. I also tried the reciped once with balsamic vinegar, but liked it better as written. The taste is a little too sweet with the balsamic and it gives everything a brown color that is not so appetizing. Also - Allrecipes editors - the photo you are displaying is not an accurate representation of this salad at all. There are tomatoes and shredded carrots in the picture, no evidence of nuts, cheese or cranberries. No disrespect to the photographer - it is a beauty, but this is a completely different salad.

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Lemon Chicken Piccata

Reviewed: Feb. 17, 2012

very good simple recipe. Don't skip the butter at the end - really finishes the sauce nicely and smooths out some of the tartness of the lemon.

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Apple Enchilada Dessert

Reviewed: Jan. 29, 2012

Very good. I used 6 inch flour tortillas -- which was plenty big for a serving size. Also used homemade apple pie filling. Very good - a little runny.

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Chicken Breasts Stuffed with Perfection

Reviewed: Jan. 23, 2012

These were very good, but I think for all the prep and fiddling with rolling up the chicken, I would rather just have a sauce with all the ingredients. Maybe I feel that way because mine were not pretty, I had to use three toothpicks in each roll to keep them closed...Or maybe I will do what some others have done and just cut a pocket and shoved the stuffing in that way...

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Chicken Piccata with Artichoke Hearts

Reviewed: Jan. 23, 2012

Delicious - I used shallots instead of onion and frozen artichokes because that is what I had. My sauce did not benefit from the artichoke liquid, therefore, but was good all the same. I also did not add the butter at the end and found the sauce plenty rich without it.

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Chicken Marsala

Reviewed: Jan. 23, 2012

Very good. I used "Sweet" marsala because that is what I had on hand. Might try the dry next time.

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Easy Baked Chicken Cordon Bleu

Reviewed: Jan. 19, 2012

Very good and simple. Way too much butter, however, I ended up tossing about half of it out. Takes practice to get the chicken rolled neatly - mine definitely did not look like the picture, but they tasted good.

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Eastern North Carolina Barbeque Sauce

Reviewed: Jan. 16, 2012

I toned down the cayenne, red pepper and hot sauce, since we don't care for it that spicy. Still was a bit on the vinegary side. Might try it with white vinegar next time.

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Sweet Restaurant Slaw

Reviewed: Jan. 16, 2012

good base recipe. I made it very low fat by using 0% Greek yogurt instead of Miracle whip/mayo and only 1 TBSP of oil. Also, I am not a fan of super sweet coleslaw, so I only used 1/4 cup of sugar and that was plenty for our tastes.

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Burrito Pie

Reviewed: Jan. 14, 2012

Good. Combining the beans with the meat made the texture a little mushy, however. Might try spreading them on the tortillas as some suggested.

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Penne with Shrimp

Reviewed: Jan. 9, 2012

Good - I did not have parmesan cheese so we used about a 1/2 cup of feta for a little Greek flair - also tossed in a little Italian seasoning. yummy and pretty low fat, considering...

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Slow Cooker Lemon Garlic Chicken II

Reviewed: Jan. 8, 2012

Pretty good as written. Added a bit more broth and used more of the oregano mixture. I think I may try adding capers at the end next time just for a little more zing. Maybe more garlic, too...And might try cutting up the chicken into bite size pieces since the sauce is the best part. And throw in broccoli or green beans for the last half hour to make a one pot meal over rice or noodles...

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World's Best Lasagna

Reviewed: Jan. 1, 2012

I usually wing it with lasagna, maybe just loosely reading the instructions on the back of the box of noodles, but I always had a problem with it turning out too soupy. This recipe took care of that problem and was delicious. A little more time consuming maybe than using jar sauce, but not bad, esp. when you make the sauce the day before...

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Topsy-Turvy Apple Pie

Reviewed: Dec. 28, 2011

delicious! I lined the pie plate with parchment so I did not have any difficulty getting it out. I flipped it about 5 minutes after taking it out of the oven, since so many people had warned about it sticking if you wait too long. However, I did have a bit of the juice from the apples seep out the vents and pool around the bottom of the now upside down pie. It ended up still being moist, so not a problem, just did not look quite as nice. Next time I might wait longer. I did not have corn syrup, so I used maple, could not really taste it. I think maybe the syrup serves another function, like smoothing out the brown sugar and butter. Mine was a little granular, but still totally delicious.

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Pumpkin Pie Flan

Reviewed: Dec. 23, 2011

pretty good. we did not taste a whole lot of pumpkin - but the pumpkin did make the texture a little strange. I think I just prefer the standard flan.

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