Jody Richards Recipe Reviews (Pg. 1) - Allrecipes.com (10000798)

cook's profile

Jody Richards

Reviews

Menus

 
View All Reviews Learn more

Mushroom Barley Soup

Reviewed: Dec. 15, 2013
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.
Was this review helpful? [ YES ]
1 user found this review helpful

Pork Roast with Thyme

Reviewed: Dec. 29, 2008
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.
Was this review helpful? [ YES ]
3 users found this review helpful

BBQ BACARDI® O Chicken

Reviewed: May 21, 2007
We really liked this! We used chicken tenders, but otherwise stuck to the recipe. I didn't give it 5 stars because the flavor was a little more fruity and less savory than we like. Next time we plan to use less zest and more curry and garlic to get a better balance.
Was this review helpful? [ YES ]
1 user found this review helpful

Oven Baked Jambalaya

Reviewed: Mar. 19, 2007
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.
Was this review helpful? [ YES ]
1 user found this review helpful

Ultimate Twice Baked Potatoes

Reviewed: Dec. 25, 2006
GREAT recipe! So easy and satisfying. I made them up the night before (reserving the final baking step until the day of). I took them out of the refrigerator about an hour before so they weren't cold when I put them in the oven. They came out perfect and were a bit hit. This would make a great potato salad too -- I'll be trying that in the summertime.
Was this review helpful? [ YES ]
4 users found this review helpful

Beef Tenderloin With Roasted Shallots

Reviewed: Dec. 25, 2006
The reviews are spot-on. I made this for Christmas Eve dinner and everyone loved it. The sauce takes some effort but was well worth it. To reduce the time spent cooking while the guests were here I did several things the night before. I cooked up the bacon and refrigerated the grease overnight to sear the tenderloin in. I also reduced the the broth, port and tomato paste, and roasted the shallots and put them all in the refrigerator overnight. I took everything out about 45 minutes before cooking to let it come to room temperature (including the beef). To finish off the sauce I followed the recommendations and put it all in the blender before serving. I didn't quite make it smooth -- just got rid of the big shallot and bacon pieces. It was a very special meal, but one that didn't require a lot of work the day of -- perfect in my book. We had quite a bit leftover, so later in the week I cubed the beef, and put the gravy in a pan with some sliced carrots on medium for about 45 minutes. Boiled up some egg noodles, and dropped the beef cubes in the sauce for a couple minutes. It made a great stroganoff and felt like the "leftovers" were a completely new meal. Fast too!
Was this review helpful? [ YES ]
7 users found this review helpful

Homemade Vanilla Pudding

Reviewed: Dec. 25, 2006
Very quick and easy pudding. I followed the recommendations and mixed all dry ingredients together, then added milk, then put on heat. NO LUMPS. As some reviewers mentioned, it is a bit on the sweet side. I found it to be a little too thick after refrigeration. Next time I'll try reducing the cornstarch to 2 Tbs to see if that helps. A very good basic pudding that was tasty on its own and would be great as a base for others.
Was this review helpful? [ YES ]
2 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Christmas Dinner
Christmas Dinner

Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.

Christmas Appetizers
Christmas Appetizers

Dozens and dozens of appetizers perfect for the winter season.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States