cjucoder Recipe Reviews (Pg. 3) - Allrecipes.com (10281834)

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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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3 users found this review helpful

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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10 users found this review helpful

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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1 user found this review helpful

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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2 users found this review helpful

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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2 users found this review helpful

Colour and Spice

Reviewed: Feb. 4, 2012
I was making Tandoori Chicken and was looking for an accompaniment. This mix of vegetables looked really interesting, and the spices are close to a tandoori mix. I dislike the gooey liquid in canned beans, so I drained and rinsed the beans as I always. To replace that I dissolved some flour in chicken stock and added that. I used the Tandoori spices instead of these, didn't use soy, mixed in the chicken, and served on fresh baby spinach. Very nice!
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2 users found this review helpful

Campfire Skillet Breakfast

Reviewed: Jan. 18, 2012
A classic. I can't think of a more perfect combination of ingredients, especially if you add peppers (bell and/or hot). The proportion of ingredients is not all that important in this mix, almost anything will work. Not just for breakfast and not just for camping. Made it this morning in my cast iron skillet on the stove. Happy tummy!
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2 users found this review helpful

Big Smokey Burgers

Reviewed: Jan. 14, 2012
Fantabulous burger! I scaled it to one serving, and kept to the recipe other than leaving out the chipotle in adobo (I didn't want to open a whole can just for my one burger). The burger was then cooked on my cast iron grill pan, love that thing. Usually I like a lot of condiments but in this case it didn't need it and in fact I thought would counterbalance the highly flavored meat (except maybe fresh lettuce/tomato would work well). I did dress with some chili sauce to make up some of the spice I lost with skipping the chipotle, and also some grainy mustard. Next time I won't bother grating the onion and just top with slices as I usually do, and I'll add more grill seasoning (love the stuff, and I use Mrs Dash salt-free so you can add more without it becoming too salty). Those very minor quibbles aside I adored this!
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2 users found this review helpful

Dip For The Stars

Reviewed: Jan. 11, 2012
I don't understand what went wrong with this. I triple checked the recipe and I don't think I made a mistake. It looked beautiful, and the ingredients seem like they would work so well together. No one ate it. I wasn't that thrilled with it either. I used almonds instead of pine nuts (cost). Maybe it was the feta, it was a very strong feta and I normally love feta, but I don't think I liked it in this. Not sure if that is the problem though. I molded it in a standard loaf pan and that fit the recipe perfectly.
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Christmas Cornflake Wreath Cookies

Reviewed: Jan. 11, 2012
This was the first time I ever made anything like this, never did rice crispy treats etc. Used a double boiler to melt the marshmallows and butter, which never combined. I wasn't sure what the consistency was supposed to be, so I just trusted the recipe. After adding the rest of the ingredients it all came together fine. I think I could have stirred it a bit longer to better incorporate the food coloring, but it was fine. I ended up with 8 big wreaths, I think I was too afraid of it setting up before I was done. I left out the almond and added a bit more vanilla since I was also serving another almond cookie. These looked great and I'm glad I made them.
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2 users found this review helpful

Cherry Snowballs

Reviewed: Jan. 11, 2012
These were pretty and fun and got rave reviews. Cherry and coconut go so well together. Personally I thought they were too sweet. I will probably use much less sugar in the dough next time, the cherry and sugar glaze have plenty of sweetness. I also probably will only bother with these on special occasions.
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1 user found this review helpful

Almond Crescents

Reviewed: Jan. 11, 2012
These are flat-out amazing. The dough is crumbly, and so are the finished cookies, but I love the texture. Great idea to roll into a rope, but I had trouble getting it down to 1/4 in, it would break apart. No matter, so what, I had bigger cookies. The cinnamon goes perfectly with the almond flavor and the amount is spot on. I'm not going to wait until Christmas to make these again.
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2 users found this review helpful

Oatmeal Pancakes

Reviewed: Jan. 10, 2012
The batter was not thick enough, had to add more flour. Also needs a bit of salt. I really did like the oatmeal in this, so I'll try again using less milk and adding some standard pancake add-ins (blueberry, walnut, vanilla etc)
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1 user found this review helpful

Pesto Chicken Florentine

Reviewed: Jan. 10, 2012
Simple and quick to throw together. I never thought of putting pesto and alfredo together, but it works really well! I used jarred alfredo instead of a mix, added some canned artichokes and topped with parmesan instead of romano. This is a very good combination of flavors.
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1 user found this review helpful

Crustless Cranberry Pie

Reviewed: Jan. 10, 2012
This is more like a quick bread then pie. I baked it in a 9x9 pan which worked really well. I cut back on the sugar a bit and added more nuts, just my taste. Very quick, easy and delicious.
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3 users found this review helpful

White Bean Tuna Salad

Reviewed: Dec. 14, 2011
White beans and tuna are a great combination so I wanted to give this one a try. I halved the recipe, but still used 2 cans of tuna since I didn't want more beans than tuna. Left out the sugar. Served on lettuce which worked very well. I think I would like capers in this, but it is already so sharp with the amount of vinegar I would reduce that before adding capers. It really needs to sit awhile before eating to blend the flavors. I liked this a lot as easy, throw together food.
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Quick and Easy Brownies

Reviewed: Dec. 8, 2011
Wowza! I am not an experienced baker, and rarely eat sweets. Sometimes, though, I really want a Brownie. Previously when that craving hits I bought a box mix at the grocery store. Today I found this recipe and low and behold I had all the ingredients on hand. After reading the reviews about the amount of flour making these too cake like and recommending cutting the flour to 1 cup I decided to compromise. I didn't want too cake-ey or too gooey, so I made a guess and used a very heaping 1 cup of flour. I used way more than 1/2 cup walnuts because I love nuts. Also threw in some chocolate chips (that can never hurt I assume). These are the Best Brownies I Ever Had. Never will I buy a box again, these were just as easy and way way way better.
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5 users found this review helpful

Eggplant and Mushrooms with Wild Rice

Reviewed: Dec. 8, 2011
Hmm. Well, there are good and bad things here. Mushrooms and wild rice were made for each other. I kept to the recipe other than doubling the rice. It was a nice creamy sauce, I liked that texture after I doubled the amount of wild rice. The seasoning was great. On the other hand the canned soup flavor/stickiness didn't work that well here. I think a homemade bechamel would be a better flavor/texture balance if we are looking for creaminess. The eggplant was completely lost. If I didn't cook it myself I would never know eggplant was even in there. To recreate this better for me I would leave out the soup and make my own thinner, lighter cream sauce. I loved the idea of eggplant with these ingredients so I plan to revisit this with the tweaks I mentioned.
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4 users found this review helpful

Coleslaw Dressing

Reviewed: Dec. 8, 2011
I never made a cooked dressing like this before so I wasn't sure what to expect. When the recipe said "boil until thick" I was confused since it never became what I think of as "thick". I suppose one egg yolk will only do so much thickening. In the end, after reducing by about 1/4 it became what I would call "coat a spoon" consistency. Still very liquid, so I was worried I failed somehow. After dressing a slaw and refrigerating I think the consistency turned out to be just right. I didn't add additional sugar as other reviews suggested since I don't like things too sweet. I like this slaw dressing better then any others I've tried so far.
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5 users found this review helpful

Displaying results 41-60 (of 193) reviews
 
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