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

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Easy Marinated Pork Tenderloin

Reviewed: Feb. 8, 2009
Yikes, the soy sauce flavor was way too strong for me in this one, and I like soy sauce and have used it in other marinades. I followed the recipe as written, I marinated for about 6 hours. If I make this again I'll use a third of the soy sauce and not marinate for as long. Luckily I assumed I didn't need more salt so didn't add any, the soy takes care of that.
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39 users found this review helpful

Stuffed Peppers

Reviewed: Oct. 3, 2011
This is the perfect time of year for this recipe. Peppers are still plentiful and affordable locally and meanwhile the temps are cool enough to have the oven on. This is very nice, basic stuffed peppers recipe. I didn't stick to the preparation method as I don't precook the beef or the rice. It requires much longer baking that way but I believe the flavor is so much better. The rice cooks fine with the longer cooking time and I think has a better texture then using precooked rice (which can fall apart and disintegrate after being cooked again in the mix). I bake for an hour and a half covered and then remove the cover for another half hour. Meat, rice and peppers are all done just right for me. Yes, it can be more greasy not precooking and draining the meat but it depends on the ground beef you choose, and I would pick that any day over dry meat. The Worcestershire is a great addition! Used fresh garlic and onion instead of powders. Added a can of diced tomatoes to the 2nd can of tomato sauce before pouring over the filled peppers. Happy tummy and lots of leftovers for the fridge and freezer.
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31 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.
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29 users found this review helpful

Herbed Noodles

Reviewed: Mar. 7, 2009
I made as written but I couldn't even taste the herbs. Then I more than doubled the herbs and I liked it very much. I really like this combination of herbs, and also prefer fresh basil in this rather than dried. A very repeatable side dish for me after increasing those amounts.
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19 users found this review helpful

Pan Fried Brussels Sprouts

Reviewed: Oct. 26, 2011
Num! Even if you think you don't like Brussels Sprouts you may like this! Just don't overcook them, they turn unpleasantly mushy and bitter. Like other reviewers mentioned it really helps the texture to microwave or steam lightly before browning in the skillet. It is fine to go ahead and stir, just give them time to brown. I only used fresh garlic and didn't bother with garlic powder. Served with pork tenderloin and rice pilaf for a tummy warming autumn meal.
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16 users found this review helpful

Appetizer Meatballs

Reviewed: Apr. 26, 2009
I guess if you like Sweet and Sour you will like this. I don't, so I don't. But, I took them to a party and got a lot of compliments and they were all eaten up. That made me increase from 2 to 3 stars. I made the sauce in a slowcooker, added the meatballs and left them on low overnight. That worked well.
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16 users found this review helpful

Cabbage, Polish Sausage, and Pierogies

Reviewed: Sep. 29, 2011
Reading over this recipe I really liked the ingredient list, but not the cooking methods. Way too many pots, not in the mood for washing. I turned this into a 1 pot meal by first boiling and frying the pierogies in a large frying pan. I removed them from the pan and set them aside. Next I added the mushrooms, onions and garlic in the same pan and sauteed until tender in some oil (did not use the 1/2 cup of butter at all). I then dumped in everything else except the liquids. I used chicken stock instead of beer (all I had) and mixed the Worcestershire and vinegar with the stock, and then added to the pan. Simmered the whole mess until the cabbage was tender and most of the liquid was reduced. Worked very well and was very good! This would also be good with noodles instead of pierogies.
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15 users found this review helpful

Garlic Mashed Potatoes and Beef Bake

Reviewed: Nov. 2, 2011
I came upon this recipe from searching for ingredients I needed to use up. Normally I don't like to use canned soups, but I thought I'd give this one a try. I added onion and garlic to the beef and flavored it with Lawry's salt, Mrs. Dash garlic and herb seasoning, black pepper and hot sauce. I microwaved some fresh broccoli and used that instead of the mixed veg bag, but I bet lots of different veggies would be great. I made homemade mashed potatoes but missed the instructions that called for using half the soup can in the meat and the other in the potatoes, so I put all in the meat - glad I did since the meat would have been drier had I followed the instructions. Used an 11 inch square stoneware baking pan and was just the right size. I added some cheddar over the meat/under the potatoes and baked the dish covered. It turned out really well! Real stick-in-the-ribs-meat-n-potato casserole. The cheese really wasn't necessary since the dish is so rich (but I liked it anyway). If this makes 4 servings, they are very large servings!
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12 users found this review helpful

Summer Berry Parfait with Yogurt and Granola

Reviewed: Aug. 27, 2011
I've been making this for a long time as breakfast or desert. Love it! Love the wheat germ. I always use plain non-fat Greek yogurt since I like the consistency and extra protein. I vary the type of fruit depending on the season and what I have on hand. Using frozen fruit works well too, as it thaws the juices blend nicely into the dish. If you're making this to be healthy be careful with granola, some brands can be loaded with fat and/or sugar.
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12 users found this review helpful

Mini Crescent Dogs

Reviewed: Apr. 8, 2011
How can you go wrong with this? I was feeling silly and whimsical, so I made this for myself for lunch using lil' smokies sausage, served with baked beans and potato chips. Dipped the dogs in BBQ sauce (if you can find or see Roadhouse Sauce then get it!!!) At first I thought I would really want cheese, but couldn't figure a way to add it without it melting out all over and burning, so I didn't even try. Turns out I didn't even miss it! To make it fancier I would roll them in Parmesan and sesame and/or poppy seeds before baking. I'll try that next time. Whoever first thought of using a pizza cutter for the dough deserves kudos. Worked like a charm. I had so much fun! This is not just for company!
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12 users found this review helpful

Greek Vegetables

Reviewed: Jul. 1, 2009
Good simple dish. I used baby portabellos instead of crimini but otherwise followed the recipe. Also didn't add the zucchini until the end (a couple minutes) to keep it from overcooking. Very nice combination of flavors.
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12 users found this review helpful

Basic Mexican Guacamole

Reviewed: Apr. 26, 2009
Yup, the name says it all, this is a good basic recipe. After trying it I decided to increase the onions and jalapenos and added some garlic. It is better after sitting for a while, but don't expect it to hold until the next day, it gets gross (same with all guacamole).
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12 users found this review helpful

Yogurt-Herb Salad Dressing

Reviewed: Mar. 25, 2009
Stayed true to the recipe. When I first mixed it up and tasted it the mustard flavor was way too strong. After letting it sit over night and actually using it on a salad the next day it was much better and the mustard amount was fine. I will use this dressing again, but I think I will increase the garlic and italian seasoning a bit and lower the amount of dill.
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12 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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11 users found this review helpful

Green Beans with Almonds and Caramelized Shallots

Reviewed: Sep. 6, 2011
Normally I am not a fan of sweet dishes, but this intrigued me. Green beans with caramelized shallots and toasted almonds? Check! And for some reason I could imagine a touch of sweetness working in this. I was right! I did like it, although I used much less sugar then the recipe called for, less then half. The recipe amount would make this candy-sweet. I used brown sugar instead of white, and I think that complimented the caramelization. Also I was out of red peppers, so I substituted some jarred roasted red peppers. That worked great. Thanks Jen for expanding my palate and urging me to experiment with new flavor combinations!
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9 users found this review helpful

Layered Chicken and Black Bean Enchilada Casserole

Reviewed: Dec. 13, 2010
Excellent! I used leftover roast chicken that I tossed with some chili powder, cumin and Mexican oregano. I also used home roasted poblanos instead of the canned chiles. Make sure you use an enchilada sauce that you love, that will make a huge difference in this dish. I like Frontera brand in the 16 oz jar and that was a perfect amount. I used a light sour cream and that seemed to work just fine. I didn't bother with saving the last cheese and sour cream layer for the last 10 minutes, I finished all the layering and baked it (covered) for 40 minutes. Worked fine. Black olives and green onions were great toppings after it came out of the oven. Next time I will make a few changes. Like other reviews the tortillas "disappeared" so I'll try the suggestion of baking them a bit. I missed the flavor and texture of onions, to me that is integral to enchiladas, so I will for sure add some with the chicken and bean mixture. Lastly, I had just dabbed on the sour cream, but I think I would like it more incorporated (the dabs just sort of stayed there) so maybe I'll take reviewers suggestion of mixing the sour cream in with the chicken mix. I also agree with another reviewer that this is more like 6 servings instead of 8. All in all a great and fast meal.
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9 users found this review helpful

Minestrone Stew

Reviewed: Feb. 21, 2009
Loved the combination of ingredients, but not strongly flavored enough for me. Used diced tomatoes instead of stewed and added some frozen peas. Simmered in a 3.5 qt dutch oven for about 1.5 hours instead of a slow cooker. Nice texture! After tasting I used Lawry's seasoning salt, tons of black pepper, dried basil, parsley and more than doubled the amount of garlic powder. Ah! Much better for me! I'd give my tweaked stew a 5 star! I can see adding green beans and little shell pasta, and I'm thinking a second can of chilies.
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9 users found this review helpful

Ham and Bean Soup

Reviewed: Dec. 25, 2008
I loved this recipe. Really fun having all those different beans. I used kielbasa instead of the brat, and used turkey ham. I also added tyme and oregano and increased the tabasco. Freezes fine. Brought leftovers to lunch and received lots of comments about how great it smells!
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9 users found this review helpful

Spicy Albondigas

Reviewed: Dec. 8, 2010
I'm kind of on the fence about how to rate this one. The broth is fantastic, but I wasn't a fan of the meatballs. For the soup I used roasted poblanos instead of the canned chiles, added chopped kale and some dried thyme and parsley. Even though I halved the recipe I still added the entire can of diced tomatoes and a few TBS of tomato paste instead of sauce. I did not change the meatballs except for using the entire egg even though I halved the recipe. They held together fine. Next time I will add black pepper, parmesan, oregano and a LOT more garlic to the meatballs. That should make me happy. I need to get in the habit of frying up a small sample of meatball/meatloaf mix to test for seasoning before completing a recipe. I had used 85/15 ground beef and that resulted in pretty oily broth. I'll use a much leaner ground meat next time. Also, I don't understand why the meatballs need to be completely cooked through all on their own in the broth before adding the veggies. Maybe it gives the meatballs more time to acquire the broth flavors?
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8 users 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.
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8 users found this review helpful

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