cjucoder Recipe Reviews (Pg. 2) - Allrecipes.com (10281834)

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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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Chocolate Mice

Reviewed: Jan. 3, 2013
These are fastidious to make but delightful. I ended up with way more than 1 dozen, which confuses me since I measured very carefully. Used chocolate chips instead of baking squares which worked fine. Didn't need anywhere near the 1/3 cup of cookie crumbs for rolling at the end, wasted a lot. What turned out to be one of the most time consuming aspects was sorting through the almonds picking the best looking slices and matching pairs :) They didn't have vine licorice were I shopped, so I just grabbed Twizzlers figuring I could cut them into finer strips. Failed. My mice were tailless. Hee Hee. Regardless, they were fun and actually tasted good also, very truffle like.
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Smoked Turkey Wild Rice Soup

Reviewed: Dec. 16, 2012
I had two smoked turkey drumsticks in the freezer I was looking to use up and found this. I stuck to the recipe except for leaving out the cloves and using Penzy's soup base instead of boullion cubes. The curry powder is a great addition, must remember to use that more with poultry. Also, I wasn't fond of the texture of the turkey meat, and the smokiness was a bit too strong for me. That may be the fault of the brand, not the recipe. All in all a good soup.
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Pumpkin Cranberry Bread

Reviewed: Sep. 2, 2012
I reviewed this a few months ago, but the review has disappeared so I'm working off of memory here. I love pumpkin and I love cranberry, but for some reason I did not like these flavors together. I followed the recipe exactly, and the bread came out with a nice texture. I just really did not like the flavor. I'm surprised and not sure how to fix it.
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Grandma's Salad Dressing

Reviewed: Sep. 2, 2012
I was looking for a "Catalina" type dressing to use for a taco salad. This recipe looked the best to me so I gave it a try. I used much less sugar, probably about a quarter of the recipe amount. That ended up being plenty sweet for my taste. It was very good for the use I wanted, but I probably wouldn't enjoy this as a dressing for a green salad. Just my preference. All-in-all I'm happy with the result.
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Quick Chicken Piccata

Reviewed: Sep. 2, 2012
Great! I've tried a lot of piccata recipes, but this was really quick and just as good. I made the mistake of adding more capers because I love them and thought I knew better. In the future just trust Chef John :) His recipe is perfectly balanced in my opinion. There is not a ton of sauce, but it is very strong and just a drizzle over and around the chicken works perfect. I served with well browned criminis and broccolini along with light, fresh bruschetta. The earthy veggies and fresh tomatoes on the bruschetta were a great counterpoint, and then the bread was great for sopping up every last drip of sauce. Excellent meal.
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Roasted Winter Vegetable Soup

Reviewed: Apr. 23, 2012
Silky and roasty goodness. The store I went to didn't have rutabagas so I substituted celery root (celeriac). I just thought that flavor would work well. It did! If your knife isn't the sharpest and you have trouble cutting through hard-skinned squash just microwave it for a couple minutes. That softens it enough to cut easily, and we are pureeing it anyway. This soup feels like you are eating something with cream, but there is no cream here at all. The fresh rosemary really makes it, dried just wouldn't be the same here.
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Keen Green Veggie Puree

Reviewed: Apr. 23, 2012
I was having dental surgery and would have to eat soft foods. Found this recipe while looking for something healthy that wouldn't need chewing. This was actually very good! I left out the peas but otherwise followed the recipe. I topped mashed potatoes with this, but I can see it good for topping pasta.
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Hard Chocolate Glaze

Reviewed: Apr. 23, 2012
Probably most experienced dessert cooks/bakers already have this recipe in their repertoire. I'm not, so I don't. I was surprised at only two ingredients and how easy it was, and it worked great. It really does set up as a hard glaze. Used it as a topping for Pistachio Eclair Dessert also on this site.
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Lemon-Parsley Green Beans

Reviewed: Apr. 23, 2012
These flavors are awesome with green beans making it a light and springy side. I was disappointed in my dish because I used oldish frozen beans that were past their prime. Not the recipes fault, obviously. When the recipe says the garlic should be dark brown, be careful. Burned garlic is awful and will wreck the dish. It can go from nice toasty to burned in a blink. I served it with a spicy meatloaf and it was a nice fresh counterbalance to the dinner.
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Irish Soda Bread in a Skillet

Reviewed: Apr. 23, 2012
I'm not familiar with Irish Soda Bread, so after reading through the recipes I chose this one. It didn't add a lot of sugar like many other recipes, and the idea of baking in a cast iron skillet appealed to me. The recipe did seem to work real well, it was fast, easy and baked well in the skillet. I guess I am just not that big of a fan of this type of bread, I found it sort of dry with not much flavor. Maybe it would be better as a "sopper", as in sopping up stew or soup juices. I ate t it fresh with butter and toasted with butter.
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Smokey Chipotle Meatloaf

Reviewed: Apr. 23, 2012
Nothing really new here. BBQ sauce, spicy and smokey flavors have been mates with meatloaf for a long time. Still, I really liked this meatloaf a lot. The reason they have been around a long time is because they work so well. I used half ground pork and half beef, otherwise kept to the recipe. Usually I use bread crumbs instead of the oatmeal used here, and I think I like the crumbs better. Seems the oatmeal makes for a little denser texture. Probably doesn't make that much difference.
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Zippy Shepherd's Pie

Reviewed: Feb. 11, 2012
Wow I loved this! Normally I increase the spice amounts but I am glad I restrained myself. It was just right. I did add some paprika and ancho chili powder, just a bit. Instead of ketchup I used chili sauce (that stuff in the ketchup isle, not an asian sauce) since I like it better. I also used frozen mixed veggies that also had corn and beans. Forgot the tomatoes, but man the red bell pepper is fantastic in this. Thanks to previous reviews I made a lot more potatoes. Glad I did. Worked really well and I'll be making this often!
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Beef Barley Stew

Reviewed: Feb. 4, 2012
Excellent Stew! I used 1/2 cup of barley instead of 1/3, and added some Mrs. Dash Steak Seasoning. Used more thyme and bay also. Other than that kept to the recipe. I did cook it for much longer, probably around 2 1/2 hours before adding the barley and at least another hour after. Next day leftovers are still amazing.
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Displaying results 21-40 (of 187) reviews
 
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