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

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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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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.
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Grandmas Bogie's Parmesan Chicken

Reviewed: Sep. 6, 2011
Delicious! Hard to mess this up, unless you over cook the chicken (like I did a bit ... whoopsydaisy) Loved the breading, and (for once) the recipe makes the perfect amount based on the amount of chicken so you don't waste. Kept to the recipe, although I did not measure the herbs, I'm sure I used a bit more. The leftovers are great cut up and then warmed in a toaster oven. I did not serve this as the Italian Chicken Parmesan (with marinara and pasta), but it would be great that way. I didn't use a sauce at all but served it with Green Beans with Almonds and Caramelized Shallots and Roasted New Red Potatoes, both here on AllRecipes. Great dinner.
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Adobo Sirloin

Reviewed: Jan. 21, 2008
I absolutely loved this. I only had half the amount of sirloin, but did not halve the amount of marinate just to see what it made. I'm glad, it turned out fantastic using all of it, but I like it hot. Too cold to start a grill outside so I broiled the meat and ate it like a good steak. Leftovers are good too! Can't wait to try this marinate on other meats.
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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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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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Steak Soup

Reviewed: Jan. 19, 2014
I had some things to use up from the freezer, (a tri-tip sirloin, half a bag of mixed veg (corn, beans, peas, carrots) and swiss chard) and found this recipe. Instead of using an additional pan for browning the meat I used my big enamel coated cast iron dutch oven and browned the meat and made the soup all in the same pan. Instead of marjoram I used rosemary and thyme, just my preference. I still added the celery and potatoes along with my frozen vegetables. There are reviews here saying the tomato paste was too much, but I found it perfect. It is definitely very "tomatoey". Think of the tomato soup we all eat with a grilled cheese sandwich! That is the level of tomato flavor and texture of the broth which I find very appealing. Next time I'll salt & pepper the meat when browning. Even though the flour is seasoned, the meat itself seemed like it needed more salt. All in all this is an awesome soup, very satisfying and warm in the tummy. I'll be making this often.
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Roasted New Red Potatoes

Reviewed: Sep. 6, 2011
I am a fan of big flavors and lots of herbs and spices, but sometimes I want to just let the integrity of good ingredients speak for themselves. Here I used baby Reds and also fingerling Yukon Gold. Delicious roasted with nothing but salt and freshly ground black pepper. When I first read the recipe I thought it was way too much olive oil, but then when I scaled it to 4 servings I realized it was just right. The key is roasting at a high temperature to get them nice and brown. I've been doing this for years and will continue to.
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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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Stir-Fried Kale and Broccoli Florets

Reviewed: Feb. 1, 2009
NUMM!! I never cooked with kale before, so I was timid and did more of a saute than a stir-fry. Was afraid of burning the garlic since I didn't know how long the kale would take to cook. I saw the previous reviews about pre-steaming but didn't want to bother. I also only used 1 lime, next time I will use two, and used broccoflower instead of broccoli. Turned out fabulous!! Nutritious, pretty and delicious.
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Mini Frittatas

Reviewed: Jul. 22, 2014
Because of what I had on hand, I used cottage cheese instead of ricotta, left out the sour cream, and cooked up some fresh spinach instead of frozen. That amount of cumin seemed way too much (and other reviewers seem to agree) so I used a bit less than half. Added some finely chopped onion since onion, cheese and eggs are made for each other. These are delicious! Great texture, salty cheesy goodness. Very satisfying.
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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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Quick Chili I

Reviewed: Nov. 29, 2011
This is excellent chili. I did need to adjust the seasonings to my taste, mostly by adding more. Instead of hot pepper sauce I used ground ancho and chipotle peppers. 2 Tbs sugar would be too much in my opinion, I omitted it this time but I usually add a tiny bit with any tomatoey dish. Used two onions. Even with that I thought the balance of beef:tomato:beans was perfect. Even though it is fine after 30 minutes I added extra liquid and let it cook longer to make it even better.
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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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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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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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Roast Sticky Chicken-Rotisserie Style

Reviewed: Feb. 16, 2009
Come to mamma. First time roasting a chicken low and slow, but man! won't be my last. Best whole roast chicken I ever made. The seasoning mix is excellent. Omitted the white pepper since I didn't have any otherwise kept to the recipe. Next time I will crank the cayenne a tad. I had one 6 pounder, but didn't adjust the seasoning amounts and rubbed the bird the night before and left overnight in the fridge. I stuffed with a lemon and garlic in addition to the onion. Roasted until thigh got to 170, I think that was somewhere between 4 and 5 hours. Be sure to make gravy from these drippings! Num! Not sure why recipe is called "Sticky" though.
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Slow Cooker Chicken Taco Soup

Reviewed: Apr. 11, 2009
Oh num! Eating this is like being hugged! Instead of the tomatoes with chilis I used regular canned diced tomatoes and finely diced 3 jalapenos (seeds, ribs and all since they seemed mild). Turned out to be the right amount of heat for me. I also used the submitter's suggestion for the taco seasoning ("Taco Seasoning I" on this site) which was very good, but I added some extra oregano. Used the entire recipe of that seasoning (I like things highly seasoned). Otherwise kept to the recipe. Used Becks beer, kind of a pricey import but gooooood. I'll be making this often.
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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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Emily's Pickled Eggs

Reviewed: Jun. 6, 2009
Love these! I suspect the choice of pickling spice you use will make all the difference. I love Penzeys brand. I halved the recipe to try it. I needed to add more vinegar to cover the eggs, but otherwise kept to the recipe. It was almost a week before I tried one. SCORE! I think I'd like some heat to these and next time will add hot pepper flakes. These will be in my fridge most, if not all, of the time. Will be great in salads!
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