Jody Richards Profile - Allrecipes.com (10000798)

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Jody Richards


Jody Richards
 
Home Town:
Living In: Mount Holly, New Jersey, USA
Member Since: Dec. 2006
Cooking Level: Expert
Cooking Interests: Slow Cooking, Asian, Mexican, Indian, Italian, Mediterranean, Healthy
Hobbies: Knitting, Gardening
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Recipe Reviews 5 reviews
Mushroom Barley Soup
I combined several reviewers' mods. I added about a Tb of dried rosemary, 2 bay leaves, 1/2 cup of red wine, 5 cloves of garlic (will do 8 next time) and did the barley right in the soup instead of separately (used 6 cups of broth) I used a combo of baby bellas and shiitakes but next time I'll try baby bellas, porcini and chanterelles. I don't think the shiitakes added much. I hesitated between 3 or 4 stars because of the amount of mods I made. It's a great base and I'll definitely be making this again.

1 user found this review helpful
Reviewed On: Dec. 15, 2013
Pork Roast with Thyme
This was a good (and simple!) recipe that I would make again. Like many reviewers, the 1/2 cup vinegar evaporated very quickly (and I used a pan only slightly larger than the roast). I added another 1/2 cup of vinegar and then probably about a cup of water during the cooking time and was left with about 3 Tb of au jus (GREAT flavor - just wanted more of it). The roast was quite lean so that was likely part of the cause. I roasted it to 150 and let it sit for 10 minutes to rise up to 160. Next time I'll start with 1 cup of vinegar, 1 cup of water and a few Tb of olive oil, and will use a bigger pan so I can toss in some potatoes during the last hour of cooking.

3 users found this review helpful
Reviewed On: Dec. 29, 2008
Oven Baked Jambalaya
this came out SO GOOD. i made a couple mods. i didn't have cooked chicken so i used 2 breasts and 2 thighs and boiled them up in a pot with some celery, green pepper and a couple Tb of the creole seasoning. it made nicely-flavored chicken and a great stock too. i also used part butter and part oil to saute the veggies because it's easier to keep them from browning too much that way. and, i sub'd brown basmati rice for the white rice. mine cooked in the alotted time but i do have a professional oven. even though i covered it i did have to add more stock during the last half hour. this came out super-tasty with tons of leftovers, and the creole seasoning seems like it will be really versatile. a note on the spiciness -- i would rank this a low to medium spicey as directed. i added in more cayenne as i like things a bit spicier.

1 user found this review helpful
Reviewed On: Mar. 19, 2007
 
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