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

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Emily's Famous Parmesan and Peppercorn Ranch Dressing

Reviewed: Apr. 11, 2015
Too plain for my tastes. I doubled the herbs (not pepper) and onion, then added some granulated garlic and dill. Let it sit once again. There we go! I loved it after that tweaking, and definitely much better than any bottled dressing in the store. I'll be making this often since there is lots of flavor punch for the low calories.
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Dave's Coleslaw

Reviewed: Apr. 8, 2015
I'm usually not a big fan of coleslaw; too goopy and too sweet. I really wanted coleslaw to go with pulled pork, however. This recipe intrigued me because of sharp ingredients like mustard, pickles and vinegar. I thought that would complement the pork nicely. I cut way down on the sugar and on the mayo and Greek yogurt (which I substituted for the buttermilk since that's what I had). Turned out I enjoyed this a lot! I may shock some of my friends that I will actually make coleslaw as a side dish in the future simply because I like it; if it's this recipe, that is.
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Southern Pulled Pork

Reviewed: Apr. 1, 2015
Very good! Started it from frozen and cooked 10 hours on low. Because of it being frozen I missed out on the browning, but it's still great. I added some cider vinegar, just don't want pulled pork without it, and a splash of Worcestershire. Kept the rest of the seasonings the same. Only used 3 cups of liquid and that was fine. Served with Dave's Coleslaw (also on this site), BBQ sauce, and pickles. It had just the right amount of bite without being too sweet. I was drawn to this recipe to start with because of its lack of sugar, I often find pulled pork too sweet. Loved this meal!
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Peanut-Ginger Marinade

Reviewed: Mar. 15, 2015
I absolutely loved this. I didn't add the red pepper (cayenne) because the chili sauce I used was a really hot sambal oelek, and when I tasted the marinade after mixing it tasted quite spicy. After sitting overnight, however, I found the heat had mellowed quite a bit. Next time I think I'll add more of the chili sauce. Instead of skewering and cooking on a grill, I cooked the chicken under the broiler. That gave a nice char. This is a winner for sure.
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Cuban Black Beans I

Reviewed: Mar. 15, 2015
I followed the recipe ingredients but decided to change the cooking method and saute the vegetables separately and add them at the end. That's more traditional (sofrito) and I thought I would like the texture better. Turns out that was a good idea, because my beans must have been very old. Soaked overnight and simmered > 3 hours and still not tender. Decided to toss them and opened a couple cans of black beans instead. Added the seasonings and a bit of water, simmered for a bit and added the sofrito. Left out the hot chile since I was serving this with a meal of a couple other spicy items. Served on white rice. This was very good; the bell peppers, garlic, and these spices are awesome with black beans.
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Cucumber Chili Salad

Reviewed: Mar. 13, 2015
Delightful! Went very well with a spicy meal. Even though this has hot chile (I used a jalapeno instead of serrano, it's what I had) it is still a cool and refreshing salad with the cucumber and mint. I think I'll use a bit less sugar next time, but still enjoyed this quite a bit.
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Roast Adobo Pork Loin

Reviewed: Mar. 13, 2015
After following the recipe for the rub, it didn't seem like enough to me, so I added another tablespoon of adobo. I'm glad I did, I think the balance was perfect. I didn't use Goya brand, but made my own from "Traci's Adobo Seasoning" also on this site. Very good stuff. I loved this, the slight hint of cinnamon and deep flavors of all those herbs and spices was warm and satisfying. The sugar and high oven temperature made for a lovely dark caramelized roast. This will be a regular around my house.
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Blackened Salmon Fillets

Reviewed: Mar. 10, 2015
Wowsa! I love "blackened" food and this was right on the money. I was only making 2 servings so halved everything except the thyme, basil and oregano. Even though I like things spicy I went easy on the cayenne. I didn't find it necessary to do the extra butter drizzle on the fish after it had already been brushed with butter and coated with seasoning. Used a well used and loved cast iron pan that I got sceamin'smokin' hot and didn't oil the pan at all. Put the fish in and didn't touch it until I turned it. Fish didn't stick at all. Sure, had to shut off the smoke detector lol, but a smokey house was totally worth these amazing flavors. Served with roasted sweet potatoes and a salad with lots of bell peppers and a very lemony vinaigrette, both of which went perfectly with the fish. One of the best meals I've made in a long time.
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Mustard Mashed Potatoes

Reviewed: Feb. 13, 2015
I love mustard, but never thought to add it to mashed potatoes. I used russets instead of red potatoes. Mustard comes in many different strengths, so use discretion. Mine was pretty strong so I used less. Not sure how often I'll make this, as a side it won't compliment as many dishes as regular mash but I liked it and I'm glad I visited this one.
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Country-Style Steak

Reviewed: Feb. 13, 2015
Nummy! I don't see a reason to dirty both a pan and a baking dish. I browned the meat and baked in the same pan, tastes better too to have the brown bits (fond) in the gravy. I seasoned using steak seasoning, very happy with that. Don't need that much flour for coating. Sauteed mushrooms were an addition that worked perfectly, I recommend it. I started checking the meat after an hour since I had two small steaks, but turns out I still needed the full two hours for the meat to get tender. Such an easy way to get a very satisfying meal.
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Chili Dogs with Cheese

Reviewed: Jan. 29, 2015
To answer a previous critical review: Many people don't NEED this recipe. I don't, I've been making these exactly like this for many years, came up with the idea myself c.1980 (although I do prefer white onion to green here). I usually snub preprocessed canned ingredients also, but these are delicious. There may be other people that appreciate the idea of this recipe. Springboard if you like. It is disclosed this is a sponsored recipe from Hormel. I love these dogs.
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Winter Leek and Potato Soup

Reviewed: Jan. 3, 2015
Stuck to the recipe but was disappointed in the flavor. Was too mild for my tastes, although I'm sure many people love it that way. I doctored it up some, added thyme, some seasoned salt, more black pepper, additional chicken soup base, and a light sprinkling of cayenne (not enough to make it spicy). I liked it better then, but ugh the soup broke. Obviously my fault not the recipes, I must have let it simmer too hard after adding the half-and-half. Using heavy cream makes that less likely to happen, but I should have been more watchful. I'll revisit this recipe with the added herbs and real garlic, perhaps celery.
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Yummy Bok Choy Salad

Reviewed: Jan. 1, 2015
Baby Bok Choy is sweet and refreshing, it makes for a marvelous salad. I had stuff to use up so added edamame, red & yellow bell peppers. Those additions were lovely. Loved the crunchy almonds and noodles. As other reviewers noted this recipe makes too much dressing which is far too sweet for me. I used rice wine vinegar, mush less sugar, and added a splash of toasted sesame oil. Ended up with a dressing I like a lot. This salad is a hit.
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Roasted Asparagus and Mushrooms

Reviewed: Jan. 1, 2015
Asparagus is out of season, but I really wanted this dish. Asparagus and mushrooms pair beautifully and the rosemary is a nice addition. I love roasting vegetables of all kinds, so much flavor. Used Baby Bella (crmini) and only had dried rosemary. The directions are spot on, although I did have to roast a bit longer. This was the perfect side for salmon and wild rice. Can't wait for spring with 'real' local asparagus and fresh from the garden rosemary.
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Bold and Simple Snack Mix

Reviewed: Dec. 27, 2014
I was looking for a snack mix that would be relatively inexpensive and this fit the bill (buying 4 boxes of cereal and 3-4 other add-ins like peanuts costs a fortune). It looked like too much butter after melting, but it did all bake in and the result was crunchy and not as greasy as I feared. Cooking directions worked spot on. I think that Crispix cereal is a tad too sweet for my tastes, but I still liked the end result quite a bit. Following the recipe for cayenne and hot sauce makes quite for almost no heat. If you like a spicy kick I suggest adding more, but the other flavors are quite bold as advertised!
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Matcha Green Tea Chocolate Chip Cookies

Reviewed: Dec. 16, 2014
Ugh, I forgot the chips. Oh well. I had some difficulty with these. The dough was very crumbly and I found it difficult to shape. I double checked the ingredient amounts so I don't believe I made any error. While baking they don't spread at all, so I ended up with some pretty ugly cookies lol. I did enjoy the tea flavor (I used a bit more than the recipe called for), but found them too sweet and the texture was on the dry side. I'll still use them this holiday but I doubt I'll make them again.
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Maria's Mexican Rice

Reviewed: Dec. 11, 2014
This is wonderful rice. Added a can of diced tomatoes, just because I love it in Mexican rice, and a whole onion. I also used a second serrano, and I'm glad I did. You can definitely taste the pepper without getting much heat. Was a bit heavy handed with the cumin, but not too much. The key is toasting the rice before adding the liquid, adds a lot of flavor and coating each grain with the oil makes for a really great texture. Make sure to get the rice brown. I also "bloomed" the spices before adding the liquid. Used stock instead of water+bouillon, and only 2 cups. This really has a deep, well balanced flavor with a very nice texture. I'm keeping this one.
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Photo by cjucoder

Winter Vegetable Hash

Reviewed: Nov. 20, 2014
Loved it! Used russets instead of Yukon, baby portabellos (crimini) instead of shiitake, and delicata instead of acorn, just based on what I had. Delicata is nice because you don't have to peel it, makes easier prep. At first I was going to use some sweet potato, but then decided against it since the squash already has sweetness to it, but I did add carrots to use them up, add color and crunch. I used thyme instead of sage just to match the rest of the meal better. The key to a recipe like this is the size of the dice, you want everything to cook through at the same time but nothing get mushy. I started the potatoes a bit first, and I like kale a bit more done in things like this so I added it earlier than the recipe says. I wish I would have kept the red pepper dice larger. People that say it's bland probably did not add enough salt and pepper, although that is probably the fault of the recipe because it does say "pinch" which in my opinion is not enough. Maybe I should take a star away for that, but salt and pepper should always be to taste. I almost always ignore S&P measurements in a recipe. Regardless, this combination of veggies is outstanding and I'm keeping this one for sure!
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Coleslaw II

Reviewed: Oct. 1, 2014
I halved the cabbage, had no celery (wish I had some), used much less sugar in the dressing (I don't like sweet dressings). I ended up with a delightful slaw. This recipe calls for too much dressing in my opinion (yes, I am counting the reduced servings). Cabbage, mixed peppers, carrot, celery, with an oil and vinegar dressing spiced with mustard and dill makes for a lovely salad. You do need salt and pepper in the dressing too in my opinion. Enjoyed it a lot but I took a star off for too much dressing which is too sweet.
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Baked Corn on the Cob

Reviewed: Oct. 1, 2014
This worked really, really well. I had 6 ears and doubled the brining ingredients and it worked great. Yes, brine and bake with the husks; don't bother to clean the silk because once cooked the silk comes off easier than when raw. One thing that hasn't been mentioned is how your kitchen has this wondrous corn smell while baking. The end result was awesome using corn from my local farmer's market. You do want to consider having the oven on for an hour; what does that do regarding costs in fuel and heating your kitchen. If grilling is not available I like this result better than boiling, but having a choice I would still plop soaked cobs in the husks on a grill over this method. Regardless, this method results in delicious corn.
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