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

Baked Asparagus with Balsamic Butter Sauce

Reviewed: Feb. 15, 2008
I will never steam it again. Retained all the flavor and was much easier to control how done it got.
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0 users found this review helpful

Pork Chops with Blue Cheese Gravy

Reviewed: Feb. 15, 2008
This was outstanding. Not too strong of flavor, and the gravy thicken up great. Such a simple recipe that taste like you worked all day for it.
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1 user 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

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

French Fried Potatoes

Reviewed: Feb. 15, 2008
I don't know if it was the sugar water, or the fact that I switched and used russet potatoes, but I know I wont switch either.
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1 user found this review helpful

Amazing Spicy Grilled Shrimp

Reviewed: Jan. 2, 2013
Amazing is absolutely right. I forgot the garlic, but didn't miss is. I halved the recipe for 1 pound of shrimp, used Siracha for the hot sauce, and didn't baste. The natural sweetness from the shrimp with the heat and tang from the lemon juice was a perfect blend.
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0 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

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

Baked Teriyaki Chicken

Reviewed: Mar. 22, 2008
No more teriyaki in a bottle. This was great. But as others have said, line your pan with foil! So glad I did.
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1 user found this review helpful

Chicken Parmigiana

Reviewed: May 25, 2008
So simple and so good. I used italian bread crumbs, double dipped, and lightly drizzled some sauce on top before cooking. Spooned in on before serving after cooking as other have said. I wanted the breading to stay somewhat crisp.
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1 user found this review helpful

Grilled Flat Iron Steak with Blue Cheese-Chive Butter

Reviewed: Jun. 1, 2008
I don't usually like to marinate my steaks, but this was outstanding. I used it on a ribeye and the butter makes the meal. The only thing I did differently was used a little onion powder in the butter instead of the chives. Not exactly the lowest calerie meal, but will defiently make this one again.
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1 user 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

Garlic Feta Dip

Reviewed: Jul. 3, 2008
I don't know if you would say I used one or two cloves. I used one, but it was the size of my thumb.:) I used 1 cup of sour cream, no yogurt, and added 1 tsp of italian seasoning. Excellent is all I can say.
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1 user 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

Slow Cooker Chicken and Dumplings

Reviewed: Dec. 20, 2009
MMM MMM good. The perfect dish to come home to after ice fishing! Since I had no onion in the house, added a couple of pinches of onion powder, a pinch of ground thyme, used one can of chicken broth instead of water. The biscuits I bought were only 7.5 oz, and two cans were plenty. Took the chicken out with 90min to go an shredded. Put back in with the biscuits for 90 min like others have said.
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1 user found this review helpful

Grilled Salmon I

Reviewed: Oct. 25, 2008
A couple of hours is all it took. Great flavor. Have made several times with fresh caught salmon from vacation.
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1 user 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

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

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