cjucoder Recipe Reviews (Pg. 6) - Allrecipes.com (10281834)

cook's profile

cjucoder

Reviews

Menus

 
View All Reviews Learn more

BLT Chicken Salad

Reviewed: Apr. 23, 2010
Perfect combination of flavors. First I cut the bacon into bite-sized pieces with kitchen shears, sauteed the bacon pieces until very crisp, removed from pan and then drained most of the grease. Next I sauteed the chicken breasts in the residual bacon grease that were cut into small bite-sized pieces and coated with Mrs. Dash Grill Seasoning. I did add more hard-cooked eggs to the salad than the recipe called for (just because I was craving them, but not necessary), and I used more barbecue sauce in the dressing, probably about 1:1 with mayo:BBQ sauce. Yes, that does make it strong, but then you don't need as much dressing :) Other than more eggs and BBQ sauce I kept to the recipe. Fan-Frickin-Tastick. Oh, I threw in some diced red and yellow bell peppers since I had some in the fridge that needed to be used up. Nice addition. Wow. This is one of my favorite recipes (make sure you use a BBQ sauce you LOVE for the dressing. That makes all the difference).
Was this review helpful? [ YES ]
2 users found this review helpful

Spanish Rice II

Reviewed: Apr. 13, 2010
This had great flavor. I used a can of roasted tomatoes and that was a great substitution. Also used vegetable stock instead of water. However, I used brown rice and I don't think that was a good idea. It turned out mushy even though I didn't over cook the rice (the grains themselves still had a nice "chew" the way brown rice is supposed to have). Since that mushy texture is probably my fault by using brown rice I'm not considering that in my rating. I'll try again with a different rice. I also want to try making it in a rice cooker, that may give a better texture.
Was this review helpful? [ YES ]
0 users found this review helpful

Easy Olive Martini Chicken

Reviewed: Apr. 13, 2010
Wow, I loved this. Normally I like recipes that have lots of herbs and spices, but this was great! I did add a can of artichokes and a chopped, sauteed onion. Probably used a lot more olives than the recipe called for, and a bunch of black pepper. Followed other reviewers suggestions of doubling the sauce but I think I more like tripled it. Served on whole-wheat thin spaghetti. Something really new and different for me and I just loved it. Bonus is having left over gin, vermouth and olives :}
Was this review helpful? [ YES ]
1 user found this review helpful

Cabbage Jambalaya

Reviewed: Apr. 13, 2010
This recipe came up as I searched using ingredients I had to use up. It looked good, but I really think it needed more flavors for my tastes so I added a bunch of stuff. I added black-eyed peas, used beef broth instead of water. Added green pepper, oregano, thyme, bay leaves, red pepper flakes (then Tabasco at the end!). The rice I used was Bhutanesca red and the tomatoes where a can of fire-roasted. The cabbage was red. I'd give the recipe with my changes 4 stars. Interesting and novel recipe for me.
Was this review helpful? [ YES ]
0 users found this review helpful

Confetti Barley Pilaf

Reviewed: Mar. 18, 2010
This was very good! I used half Bhutanese red rice for half the barley. That was a very good combination! Used red cabbage too, more garlic, salt & pepper, and veggie broth to make it completely veg for my sister in law. It took longer than the time suggested in the recipe for everything to get tender, but that can be the shape of the pot I used (a wide porcelain coated cast iron dutch oven). We both really liked it. I'll be keeping this one. Edited to add: I forgot to mention, I also added celery and toasted walnuts. Loved those additions!!
Was this review helpful? [ YES ]
2 users found this review helpful
Photo by cjucoder

Jalapeno Chicken II

Reviewed: Jan. 31, 2010
Hmmm. I really, really did not like the cream cheese in this. Weird, since I like cream cheese in other things. Otherwise, chicken marinated in italian dressing - Check! Chicken stuffed with Jalapeno - Check! Chicken wrapped in bacon - Check! What to do? I think I'll try cheddar next time instead. That cream cheese really wrecked it for me. Also, I think the meat could use seasoning besides the marinate (I marinated for about 4 hours). Maybe that depends on what you use for the marinate. I used jalapenos from the freezer, so they were soft after thawing. I like heat so I used 1 pepper per serving. Still not that hot for me. Otherwise kept to the recipe. Also (this is my fault not the recipe so I did not count this in the star rating) I baked at 400 for 25 min. The bacon was still not crispy so I broiled for a couple min. I ended up with over cooked chicken. Not too bad, still good to eat. Need to find a way to cook this that doesn't rely on a grill, doesn't over cook the chicken and crisps the bacon. I should try the pan-frying suggestions that are in the previous reviews. I'll definitely revisit this one without the cream cheese.
Was this review helpful? [ YES ]
2 users found this review helpful

Meatball Alphabet Soup

Reviewed: Jan. 29, 2010
If I had rated this the day I made it, I would have given it 3 stars. I thought it was missing something. It also took me much, much longer than the times given by the recipe. 20 min prep??? Really? With all that chopping and meatball prep? I also thought it needed to simmer longer, I gave it another half hour. Needed a large addition of ground black pepper for my tastes and a tad salt. But it tasted soooo much better the next day and I am loving the leftovers. The meatballs were very good, I think it could use about a third more but not necessary. Didn't have quick cook oatmeal for the meatballs so used some bread crumbs and that worked fine. I added Tuscan kale, zucchini, and frozen green beans for nutrition and flavor. Also used ditalini instead of alphabet pasta. When using pasta in soups (if larger than alphabet or little stars like this ditalini) I have gotten in the habit of cooking it outside the soup, then adding just before serving and refrigerating the pasta separate from the soup for leftovers and adding just before reheating. That way the pasta doesn't soak up all the soup liquid and become mushy and turn the soup into stew. This is a very good, healthy, hearty meal for when you are craving hot tomato and veggie soup.
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by cjucoder

Bean Soup With Kale

Reviewed: Jan. 8, 2010
This is amazing soup. I kept making "nummy" noises as I ate it. The only changes I made was to add some kielbasa; 2 hot-dog sized links that were chopped pretty finely. I also used one can of diced tomato instead of the plum tomatoes. Used mostly red kale since the regular green kale in my supermarket was not in good shape. I think this could use a third can of white beans. Make sure the kale is nice and tender before adding the whole beans, because the beans will break down pretty quickly and you want some whole beans for texture and flavor. Boy I loved this after being snowed in yesterday. Delicious. Thanks for an exquisite recipe.
Was this review helpful? [ YES ]
2 users found this review helpful
Photo by cjucoder

Grandma's Yorkshire Pudding

Reviewed: Jan. 2, 2010
Never even had (much less cooked) Yorkshire Pudding before but I really liked this! I think it worked the way it should. Rose nice and high. They were nice and soft but still cooked on the inside and nice and brown on the outside. Very easy too. Cooked in a non-stick muffin pan which worked well, no sticking. I did make sure the batter was cold (made it about 2 hours ahead) and heated the oil in the wells before adding the batter. The middles did sink, but still had a nice texture so I don't know if that is supposed to happen or not. Doesn't matter since I really liked it. Served with "Boneless Garlic and Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce" also on this site - delicious. Will become a staple.
Was this review helpful? [ YES ]
5 users found this review helpful
Photo by cjucoder

Boneless Garlic and Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce

Reviewed: Jan. 2, 2010
Oh my, am I happy. I had an approx. 2 lb single bone rib roast. Still made the entire sauce amount without scaling since I wanted sauce for not only the meat but mashed potatoes and Yorkshire Pudding. Oh MAN was this good. I did not understand the point of making the sauce after browning and then saving it for later, I just made the sauce after the meat was done and resting. Worked great and saves steps and items to cleanup. Also added some fresh thyme in addition to the rosemary. This is the way I want to cook this cut from now on, the entire roast was very uniformly cooked. PLUS that sauce is freaking delicious. Oh I used beef stock instead of chicken and cabernet sauvignon for the wine. Sensational thank you.
Was this review helpful? [ YES ]
25 users found this review helpful

Creamy Italian Dressing I

Reviewed: Jan. 1, 2010
I used half mayo and half fat free yogurt, worked great. Otherwise kept to the recipe. Definitely need to let it sit overnight before using. Too sweet for my tastes, and I think I would like more vinegar, but otherwise I thought it was good. Will try again with some tweaking.
Was this review helpful? [ YES ]
1 user found this review helpful

Italian Seasoning II

Reviewed: Jan. 1, 2010
Excellent blend and almost perfect, except I prefer more rosemary than marjoram. I will swap those two measurements and use that for my go-to Italian Seasoning. Thanks for this recipe!
Was this review helpful? [ YES ]
2 users found this review helpful

Chicken Pesto Pizza

Reviewed: Jan. 1, 2010
Wow. Fantastic. One of my new favorite pizzas. Used Boboli thin crust. Added roasted red peppers and mushrooms. The artichoke hearts were the marinated variety. Fantastic combination of flavors. The fontina makes it, try not to substitute a different cheese. Be careful not to use too much pesto since it separates and becomes oily when baked in the oven.
Was this review helpful? [ YES ]
1 user found this review helpful

Butternut Squash Soup with Spinach Ravioli

Reviewed: Nov. 28, 2009
Used double the amount of squash to get the texture I prefer. Used a little more leek too. Used Fat free half and half instead of light cream, which worked okay just be very careful not to let it break by taking off heat right after adding. This soup was okay, I'm on the fence if I like it. The leftovers are much better than the soup is the same day. Next time I make butternut squash soup I'll try one with curry powder/seasonings, I suspect I'll prefer that to these spices; just my personal preference. The ravioli addition is fantastic, that works really well. I used spinach/cheese filled instead of spinach ravioli that is cheese filled. Thanks for a really interesting soup.
Was this review helpful? [ YES ]
1 user found this review helpful

Chayote and Sausage Stew

Reviewed: Nov. 1, 2009
Instead of Italian sausage I used 1 lb of ground turkey seasoned with Penzy's breakfast sausage seasoning plus fennel seed. I only had two chayote. Used 2 serrano (seeds/ribs and all) instead of jalapeno. Otherwise, kept to the recipe (well, I was heavy handed with the chili powder and thyme). This is fantastic. Be careful not to overcook the chayote, it has such a delightful texture. I really made this highly seasoned, and in doing so the sweet, refreshing "cucumbery" flavor of the chayote was lost. That was my fault, not that of the recipe. Still, the texture works and I'll be happily eating these leftovers and making this again and again.
Was this review helpful? [ YES ]
5 users found this review helpful

Pesto

Reviewed: Sep. 21, 2009
Oh my. So good. I used half cup of pine nuts instead of 1/4, and yes, please toast them first. Also I think I used about 1 cup of parmesan. I didn't measure the olive oil but drizzled it in while the processor was running until it was the consistency I wanted. Didn't have parsley, but want to try that next time. I think I've found my perfect pesto.
Was this review helpful? [ YES ]
1 user found this review helpful

Crisp Pickled Green Beans

Reviewed: Sep. 8, 2009
Wow, these are fantastic. Scaled by a third, and I wasn't sure how much dill to use (what is a "bunch"? I had several huge stalks I bought from a farmer's market) so I was a tad apprehensive. In the end I should have used a bit more. I used chunks of fresh cayenne peppers from my garden instead of the flakes, and added some celery seed (loved that!). I love that they are crunchy. Next time I think I'll use more garlic, and maybe a previous reviewer's suggestion of mustard seed and black peppercorns. Nummy Nummy.
Was this review helpful? [ YES ]
7 users found this review helpful

Texas Cowboy Stew

Reviewed: Sep. 5, 2009
This is so good! Used low fat ground beef (95%) and reduced fat kielbasa and worked fine! Added 4 chopped jalapenos. Did not peel the potatoes. Used kidney instead of pintos (it's what I had). Great for using up those partial bags of frozen veggies. Halved the recipe and still made a ton, lots for the freezer. Used the slow cooker and started it on high to get all that volume up to temp, then turned to low and cooked about 6 hours. I was worried the potatoes would get too mushy but that did not happen. Love it!
Was this review helpful? [ YES ]
4 users found this review helpful

Olive Cheese Bread

Reviewed: Sep. 4, 2009
So naughty and rich but so good. Scaled to a single french sandwich/sub type roll by using 2 TBS each butter and mayo. Added garlic & onion powder (didn't have green onions). Added enough chopped black and green olives, shredded provolone and cheddar until it looked like the pictures of the unbaked mix on Pioneer Woman's Olive Cheese Bread page and baked in the toaster oven at 325. The topping started oozing off the side of the rolls before it got very brown, so I switched to broil for another minute or so. Perfect!
Was this review helpful? [ YES ]
5 users found this review helpful

Nonna's Tuscan Salad Dressing

Reviewed: Sep. 1, 2009
Yup! Very good. I used about 3 TBS parmesan instead of 2, and a biggish garlic clove instead of small, but otherwise kept to the recipe, including using the submitter's correction for water. Low fat mayo worked fine. Used an immersion blender for easy cleanup and that also worked fine. It sat overnight before using/tasting and num! I'll do it exactly the same next time. Yay another dressing for my arsenal. Thanks!
Was this review helpful? [ YES ]
1 user found this review helpful

Displaying results 101-120 (of 181) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Guilt-Free Munchies
Guilt-Free Munchies

Get healthier takes on your favorite between-meal snacks.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States