Jeff Recipe Reviews (Pg. 1) - Allrecipes.com (10050828)

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Broiled Shrimp Scampi

Reviewed: Jul. 14, 2007
Made the following changes to this based on other comments and it was great. Added a couple of shakes of worchester sauce, 1/4 t fresh cracked pepper, 1/4 t lemon pepper, and sprinkled some parmesean cheese on top before broiling. Will make this again for a guick 15 min meal.
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73 users found this review helpful

Mexicali Beer Margaritas

Reviewed: Jul. 6, 2008
I was making the other Beer Margartis, and someone else brought this one. This is the only way I make them now. No need for mexican beer. Good ol Miller works just fine,
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43 users found this review helpful

Martini

Reviewed: Jan. 25, 2008
This will make a good martini, but I suggest using 3 oz of a premium gin. Another key component to a GREAT martini is it being very well chilled. Start with your glass filled with crushed ice and water to chill glass. (pour out when glass is well chilled) Stanless steel shakers work best because they rapidly take the cold from the ice. 3 queen olives are a must.
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30 users found this review helpful

Olive and Blue Cheese Ball

Reviewed: Feb. 15, 2008
Don't forget the martini. This was great. I do recommend that you prepare a day before for all the flavors to mold together. The first day you could distictly pick up the butter flavor. As others have said, goes great with wheat thins.
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17 users found this review helpful

Electric Lemonade

Reviewed: Jun. 1, 2008
Great summer drink. Not too sweet and goes down smooth.
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7 users found this review helpful

Real Texas Chili

Reviewed: Jan. 21, 2008
Edit 9/27/08 - This recipe just placed 2nd out of 12 in our neighborhood chile cook off. This was the BEST chili I have ever had. Followed the recipe exactly. At the 90 min mark, I used a potatoe masher and with a slight twist, used it to break up the chucks of meat. Every spoonfull had meat in it. Cooked it early in the day, then turn off the heat for a few hours until dinner time. Flavors blended perfectly. The recipe as it is made enough for the family of 4 with a bowl left over. Next time will probally double it if leftovers are desired. If you've been searching for a chili recipe, this is it.
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7 users found this review helpful

Taqueria Style Tacos - Carne Asada

Reviewed: Feb. 18, 2012
Don't know if it is authentic or not, but it sure is good. Again, to all those that "add this", "reduce that", "omit that", you are not rating the recipe, but rather your own. In any case, this recipe is great as is. You can just as easily sub other meats if you don't care for flank steak. Grilled over mesquite is awesome.
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5 users found this review helpful

Hamburger Vegetable Soup

Reviewed: Apr. 30, 2011
Outstanding soup. You would think it took hours to make. Contrary to all the onion soup discussion, Lipton Onion soup is 2-1oz packages to a box. I used both packages and it was spot on. I didn't have celery, so I added some celery seed for flavor. Next time I may sift out the dried onions though and just use real. We will see if the dehydrated one soften up with time.
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3 users found this review helpful

Original Hot Brown

Reviewed: Feb. 23, 2008
I thought I was back home in KY. As it says, salt and pepper to taste. A little salt and white pepper is all it needed. As original as back home.
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3 users found this review helpful

Marinated Pork Tenderloin

Reviewed: Sep. 18, 2011
I followed the recipe 100%. I too was skeptical about the cinnimon, but my experience has taught me that spices changes with time and cooking. So true with this one to. I didn't care for how it smell once mixed, and even after marinating, but once cooked, it was very subtle. My wife could not put her finger on what it was until I told her. Best I can describe was it was very very mild jerk flavor. I used 2 2lb pork sieloin.a Used my weber charcoal grill. Seared over hight heat for a few minutes on each side, then cooked indirect to about 145-150 internal temp. The left overs are going to be great in fried rice tomorrow.
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2 users found this review helpful

Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo

Reviewed: Aug. 8, 2010
I knew when preparing this that all the flavors were strong. When put all together, this is an explosion of flavors. I thought the cumin got lost in the lime juice. Since I love cumin, I may add a little to the fish directly with the salt and pepper next time. I used 2 peppers and a just a dash of cayenne. Had a nice kick to it. For those in the family that thought it was to much, simply not spreading extra on the tortilla made it just right for them. This recipe has now become my flagship recipe by which all others will be judged.
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2 users found this review helpful

Chicken Marsala

Reviewed: Mar. 14, 2009
Very good. Followed the recipe pretty close. I made the mistake of only using butter to cook the chicken in. The problem with that, is that the butter all cooked down and I had to keep adding more. Really nasty looking pan. I think I will do 3T of oil, and 3T of butter next time. I also cooked the chicken, and removed, then deglazed the pan with 1 cup of sweet marsala, then added the chicken back to the pan, covered and cooked for 10 min. I was prepared to add some cornstarch to thicken, but it wasn't necessary. The wine glazed up and stuck to the chicken and noodles I served it over just perfect.
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2 users found this review helpful

Awesome Chicken Noodle Soup

Reviewed: Oct. 25, 2008
What I thought was a mistake made, turned out to be great. I shopped for the ingredients from memory and bought low sodium chicken soup base. Then saw the recipe called for bullion. I used 1/4 cup of the soup base paste, but since it was low sodium, lacked flavor. So I went ahead and added a 1/4 cup of Wylers bullion crystals. I also added a couple of shakes of white pepper, a couple shakes of onion powder, and a dash of garlic powder. Perfect. I also cooked the noodles separate and used some of the carrots cooked with the chicken, and diced them up to add to the last step instead of re-cooking more. All other ingrediants were used as called for, and I will defiently make "my way" again.
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2 users found this review helpful

Steak Tip Marinade

Reviewed: Oct. 18, 2008
I have made this several times. Great recipe as it is. I do recommend that you half the recipe, otherwise you will have alot of waste, especially if you only do 1 lb as the recipe call for. I usually do close to 2 lbs. I also think a spicy bbq sauce over a sweet one makes it better. I use Famous Dave's Rich and Sassy.
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2 users found this review helpful

Southern Grilled Barbecued Ribs

Reviewed: Sep. 22, 2008
While the flavor was good, you just will not get tender ribs in 45 min plus some grill time. I think I am spoiled with my 7 hour smoked ribs
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2 users found this review helpful

Flavorful Beef Stir-Fry

Reviewed: Mar. 6, 2008
While cooking the meat in the prepared sauce mixture did make the meat very tender and moist, I did not care for the imparted taste of leaving all the liquid that cooks out of the beef in with it. Next time I think will prepare some sauce for use as a marinade without the cornstarch, cook the meat and drain, then add a fresh sauce mixture with cornstarh for the final cooked sauce. I used chicken broth as that is what I had on hand, and added 1/2 t of white pepper. Overall thought it was very good minus the one issue I had with it.
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2 users found this review helpful

Nacho Cheese Sauce

Reviewed: Feb. 23, 2008
Great basic chesse sauce. Makes the kind of nachos that started at the concession stands. To all those that said this was bland. Do you see any ingredients that would make you think any other way. Give me a break. I followed the recipe exactly and it was far from too thick. Hope you enjoy it too.
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2 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Nov. 5, 2007
I give this 5 stars for taste, but only a 4 star rating due to it not matching the description. The skin was very dry and not edible with no sticky glaze like a rotisserie style chiken. Maybe basting would have helped, but who wants to do that all day. I also caution on the time it takes to bake. At 3 1/2 hours I checked it with an instant read thermometer, and pulled it out then. Added one can of chicken broth and cornstarch to the drippings for some of the best gravy. I recommend this recipe, just be aware what you will get is a very flavorful roasted chicken.
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2 users found this review helpful

Easy Slow Cooker French Dip

Reviewed: Jul. 9, 2007
While it was good, it was not what I was looking for. It was simply a roast beef sandwich with onion soup to dip it in. I was looking for more of a restaurant style french dip.
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2 users found this review helpful

Chipotle Marinated Grilled Chicken

Reviewed: Aug. 28, 2011
I was so hoping for a killer recipe, but this one left me unsatisfied. The ingredients looked good and I followed them to a T. Marinated for 6 hours but found the meat to have VERY little of the flavor. I used thighs and legs with skin. Even with the skin half off, and exposed meat in the marinade, it just didn't get the flavor.
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1 user found this review helpful

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