cjucoder Recipe Reviews (Pg. 1) - Allrecipes.com (10281834)

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Sweet Potato and Black Bean Chili

Reviewed: Jul. 24, 2014
Wow. Just awesome. I didn't have a fresh bell pepper on hand so used some frozen tri-color bell peppers, added them in at the end with the beans and potatoes. Used a whole tsp oregano too, I love the stuff. Other than that I followed the recipe exactly. The texture was spot on, that step of roasting the sweet potatoes really makes a difference. I've never had ancho chili powder that was very hot so I used the recipe amount. The finished dish was not that hot to me. At first I was taken aback by the large caloric number here, until I realized this recipe thinks it's 4 servings. I'll get at least 6 servings out of this, it makes a pretty big pot. When I use my own software to determine nutrition for 6 servings I get 350 calories, 6g fat, 68g carb, 14g fiber, 12g protein. Now that makes more sense. Anyway, I love this dish and will make it often. Thanks Chef John!
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Mini Frittatas

Reviewed: Jul. 22, 2014
Because of what I had on hand, I used cottage cheese instead of ricotta, left out the sour cream, and cooked up some fresh spinach instead of frozen. That amount of cumin seemed way too much (and other reviewers seem to agree) so I used a bit less than half. Added some finely chopped onion since onion, cheese and eggs are made for each other. These are delicious! Great texture, salty cheesy goodness. Very satisfying.
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Good Old Fashioned Pancakes

Reviewed: Jul. 4, 2014
I've never used melted butter in pancakes before, but the idea appealed to me so I tried it. Because I was using salted butter I only used 1/2 tsp of salt, that worked fine (some salted butters are very salty). I added a splash of vanilla. In my perfect world I prefer when the pancake itself has more flavor to it, perhaps made with some whole grains and/or buttermilk. Regardless, these are excellent, basic pancakes that have a very nice light and fluffy texture that are perfect for any kind of toppings.
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Green Beans and Potatoes

Reviewed: Jul. 3, 2014
I've always loved potatoes and green beans together, and the idea of cooking them in thyme, Worcestershire and stock really appealed to me. I used some extra green beans (about another cup), used chicken stock instead of veg broth and regular Worcestershire; otherwise kept to the recipe. The trick to dishes like these is the cooking time. You can't take recipe times as gospel, you have to use your judgement based on the size and type of your potatoes and beans. Don't over cook them. I didn't add my beans until the potatoes had cooked for about 10 minutes. Wonderful side dish, but for this to be 6 servings would be tiny servings. I'd say 4 servings is more realistic.
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French Dip Sandwiches

Reviewed: Jun. 8, 2014
Very good French Dip. I had a smaller roast (about 2 lbs), but still used the recipe amounts for the broth. I used half the amount of soy and then added the same amount of worcestershire, used a soup base instead of bouillon cube. Added an onion chopped in large pieces (I love onion on French Dip sammies). Because I had a smaller roast I had to use quite a bit of water, so I ended up needing to reduce the au jus a bit at the end. That's okay, turned out fantastic. The herbs help make this a delicious au jus. By the way...I started the roast from frozen. Works just fine.
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Corn Tortillas

Reviewed: Feb. 1, 2014
This is the ol' standby recipe that has always worked for me. I do add some salt, not necessary but I like it. You can't depend on the exact amount of water from any tortilla recipe. Add enough water until the dough feels like play-dough, not dry enough to crack but not wet enough to be sticky. I use tools to help me: a KitchenAid stand mixer to knead the dough and a tortilla press to make lovely, thin rounds. And yes, I cook them on a cast-iron skillet. Fresh tortillas are so worth the work.
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Photo by cjucoder

Dee's Roast Pork for Tacos

Reviewed: Feb. 1, 2014
Amazing. I had a smaller (about 1.5 lb) shoulder roast. Coated it with the recipe's spices (I did not reduce the seasonings despite the amount of meat I had), and put in the slow cooker overnight for 10 hours. The meat was absolutely delicious. Made carnitas with homemade corn tortillas, a spicy Mexican cabbage slaw, a bit of cheddar-jack cheese and a drissle of salsa. Served my own Mexican inspired rice dish on the side that I just winged. Holy cow, these were the best pork tacos I've ever had.
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Cheese Sauce for Broccoli and Cauliflower

Reviewed: Jan. 30, 2014
Very good, classic cheese sauce. The ingredient proportions are spot on. In fact, today I had to use whole wheat flour and it worked just fine, I couldn't even tell. The key to a smooth sauce is to keep stirring. Of course, there are all kinds of things you can choose to add; mustard, hot sauce or Worcestershire are good choices. I served it over noodles, broccoli and a spicy turkey sausage. Very happy with it.
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Photo by cjucoder

Whole Grain Pancakes

Reviewed: Jan. 28, 2014
Whole grain pancakes are difficult to get right. I've tried many. This recipe really works! Although, I did take into account the many reviews that said the amount of buttermilk makes the batter too wet, so I started with 1 & 1/4 cup and just added a little bit at a time until I reached a good consistency. Other than that I kept to the recipe. Worked wonderful. I used a 1/4 cup measuring cup to measure the batter for the hot pan; Worked well. I served these with toasted walnuts and a rhubarb compote I winged using frozen rhubarb, a bit of cinnamon and stevia for sweetening. This was a rockin' good combination. If you want whole grain pancakes this is a great recipe.
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Steak Soup

Reviewed: Jan. 19, 2014
I had some things to use up from the freezer, (a tri-tip sirloin, half a bag of mixed veg (corn, beans, peas, carrots) and swiss chard) and found this recipe. Instead of using an additional pan for browning the meat I used my big enamel coated cast iron dutch oven and browned the meat and made the soup all in the same pan. Instead of marjoram I used rosemary and thyme, just my preference. I still added the celery and potatoes along with my frozen vegetables. There are reviews here saying the tomato paste was too much, but I found it perfect. It is definitely very "tomatoey". Think of the tomato soup we all eat with a grilled cheese sandwich! That is the level of tomato flavor and texture of the broth which I find very appealing. Next time I'll salt & pepper the meat when browning. Even though the flour is seasoned, the meat itself seemed like it needed more salt. All in all this is an awesome soup, very satisfying and warm in the tummy. I'll be making this often.
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Mad Hatter Salad

Reviewed: Jan. 2, 2014
I really like this salad a lot. I blanched the broccoli, since I'm not a real fan of the texture of it raw. Added shredded carrot for color, flavor and nutrition. For the dressing I used much less sugar and more soy (didn't measure), black pepper and a touch of cayenne, just my taste. Used less butter to toast the crunchies and it worked fine, I'd say I used about 3 TBS (but I halved the recipe so that was for 1 pkg ramen). My sunflower seeds were already roasted and salted, so I didn't add them to the pan, but simply added them to the salad with the other crunchies. I'd give the salad after my tweaks 5 stars but only 4 here, and that is solely because I don't like the dressing so much as written. This is a lovely salad I'll make often.
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Crispy Edamame

Reviewed: Nov. 25, 2013
Num! I love Edamame and I love roasted vegetables of any kind but never put the two of those things together until now. They never got "crispy", but browned nicely, had a great toasty almost popcorn flavor and were a lovely finger food snack. I used a heavy Circulon cookie sheet that wiped right out after baking, but otherwise I would suggest using parchment like other reviewers suggested. Next time I think I'll grate the Parmesan coarser (I used the finest microplane zester/grater) just for more distinction and Parmesan-Punch. The idea of garlic powder is a good one, think I'll do that next time too. I used a somewhat old bag of edamame that were freezer burned a bit and that affected the quality. Regardless, I enjoyed this snack a lot.
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Potato, Egg and Green Bean Salad

Reviewed: Aug. 10, 2013
This was a really nice salad. I followed the suggestion of not mixing eggs throughout, but I dressed the salad first, then topped with salted egg quarters. I liked the egg a lot with it, and potato/green bean salads have been a staple of mine forever. Added green onions which I think are a necessity. Nice vinaigrette also. Next time I'd like to serve on a bed of spinach, think that will work well and look nice. Took this on a picnic and worked well for that.
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One-Skillet Pork with Wild Rice and Herbs

Reviewed: Jul. 17, 2013
I liked the look of this recipe, but the cooking method of poaching the pork did not appeal to me. I kept to the ingredients here but changed the cooking method. I also didn't have any pre-mixed rice blend. I started by sauteing 1/2 cup wild rice and 2/3 cup brown rice with a bit of butter in a sauce pan until the brown rice toasted and it smelled like popcorn. Added water and chicken base, some herbes de Provence, and let it cook for 50 min. Meanwhile I seasoned the pork with S&P and browned it, then removed from the pan. Added mushrooms, sauteed them and let them deglaze the pan. Put the pork back in along with more herbes de Provence. Lastly added a bag of frozen (thawed) Asian mixed veggies (carrots, pea pods, green beans, red bell pepper, water chestnuts, broccoli, onions and that was really nice with this) and dumped in the rice from the sauce pan. Covered and let gently cook for 10 minutes. I wanted to add garlic with the mushrooms, but forgot. Regardless, this is a really nice combination of flavors and I enjoyed my dinner a lot.
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Green Monster Smoothie

Reviewed: Jul. 10, 2013
I loved this. Never thought of putting peanut butter in a green smoothie, but it works really well. I kept to the recipe, except my banana wasn't frozen. Still worked fine. Used Greek yogurt which I'm sure helped thicken it. The amount of peanut butter is just right; it's subtle, but you can definitely tell it's there. Very good smoothie that I'll be making often.
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Pistachio Eclair Dessert

Reviewed: Jun. 21, 2013
I reviewed this April 23, 2012 but the review disappeared. I keep all my reviews in my cookbook software. Here is the original: I'm not a big dessert person, but I loved this. Both puddings I used were pistachio because I love the stuff. I haven't had it for a long time, so I was afraid I wouldn't like the "fake" pistachio flavor anymore, but I still love it. *hangs foodie head in shame*. Instead of pre-made frosting I made "Hard Chocolate Glaze" also from this site. Worked fabulous! And yeah, like other reviewers stated, you really need to let this sit longer than the 20 minutes the recipe mentions. Leaving it overnight makes sure the graham crackers soften nicely making for better texture. Love this!
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Orzo with Bacon, Mushrooms and Italian Seasonings

Reviewed: May 25, 2013
This was awesome. Adding the seasonings to the veggies before adding the liquid really makes a difference. I halved the recipe and it worked just fine. I just used oregano, basil and thyme for the Italian seasoning. I usually have my own blend sitting around, it's Italian Seasoning II on this site, but didn't have any mixed up at the time. I will definitely make this again. It was a great complement to pork chops that also had Parmesan and Italian type seasonings and green beans with red bell peppers and shallots.
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Kielbasa with Brussels Sprouts in Mustard Cream Sauce

Reviewed: Jan. 29, 2013
This is delicious! I followed the recipe, except for roasting the Brussels instead of steaming them and using a whole can of beans. The mustard cream sauce is outstanding, the roasted shallot and garlic make the sauce for sure. I would enjoy this dish better with a ratio of less kielbasa and more veggies. Next time I make this I'll use half the amount of sausage and more Brussels. But man, this combination of flavors is wonderful. I served with a marinated cucumber salad and rye bread. Worked very well together.
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Mrs. Sigg's Snickerdoodles

Reviewed: Jan. 3, 2013
My only problem with this recipe is by rolling the balls of dough in the cinnamon/sugar mixture they were completely coated. This ended up making the cinnamon way too strong. I'm surprised that none of the other reviews I've read have mentioned this, makes me wonder if I did something wrong. Also, be careful not to over bake, remove them before they brown or they turn rock hard. I'll have to revisit this recipe.
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Chocolate Pretzels

Reviewed: Jan. 3, 2013
Very easy and delicious. Be careful to not try to make too many more at one time, the kisses will cool before you can get to them all and make it more difficult to press in the M&M. Better to do 2 smaller batches.
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