Jodi Roy Recipe Reviews (Pg. 1) - Allrecipes.com (10432963)

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Jodi Roy

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Guinness® Corned Beef

Reviewed: May 28, 2011
Delicious! I have never made corned beef before. My bf wanted corned beef hash so i told him 1st i had to make corned beef to get leftovers. I used 3 bottles of guiness, slow cooker on high for 6 hrs, and I didn't add the seasoning packet (since the butcher didn't include one!) I used a flat cut of beef and I added potatoes and carrots for the last 2 hours, cabbage for the last hour. Perfect. Bf said best corned beef he ever ate.
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4 users found this review helpful

Crispy Rosemary Chicken and Fries

Reviewed: May 15, 2011
I absolutely love the simplicity of this recipe. I used fresh herbs and 3 cloves of chopped garlic. I needed to use up some boneless chicken breast so I substituted for the thighs. I did use a bit less oil (I just eyeballed it). I cut the potatoes into 1 inch chunks. I put everything in a ziplock bag and threw it in the fridge. When ready to cook I put just the potatoes in (covered) at 375 for 30 mins. Then I added the chicken an cooked an additional 30 mins (uncovered). I forgot to baste but the chicken was perfect. Juicy, flavorful, delish. The potatoes were fantastic. soft inside. Some were crispy on one side. Perhaps flipping them the last 15 mins would help. Great flavor- fresh herbs and garlic make the difference between a good dish and a great dish.
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9 users found this review helpful

Challah I

Reviewed: Mar. 20, 2011
Excellent bread. I'm not jewish so I can't say if it's comparable to traditional challah but strictly from a bread point of view it is excellent. I made it in my kitchen aid. Once the flour was mixed in I split the dough in half so the mixer could handle it. Next time I will 1/2 the recipe- this made 2 HUGE loaves. I did add 1/4 cup extra of honey and also added a tbsp or so of honey to the egg wash but otherwise I stuck to the original recipe. I did a six strand braid (I looked it up on you tube). Absolutely gorgeous. (I baked it for 30 minutes at 350 degrees)
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1 user found this review helpful

White Chocolate Raspberry Cheesecake

Reviewed: Feb. 12, 2011
If I could give this recipe a hundred stars- I would! I made it as written- no substutions (although I added a few more cookie crumbs). The raspberry sauce was extremely easy to make- heat the raspberries and water (without cornstarch and sugar) until the berries break down. Pour into a mesh strainer and mix the seeds around to drain all the liquid. Back into the pot goes the liquid- add cornstarch and sugar- boil for 5 minutes. This makes it super easy to remove the seeds. I also used a water bath when cooking and I left cake in the oven for an hour after turning the oven off. ( I ran a knife around the edge when it was done cooking in the hopes of preventing cracks- I don't know if it helped but I didn't have a single crack!) I cooled it for about an hour on counter then into the fridge overnight. Magnificent. Better than any store or restaurant cheesecake declared all!!! This was my first attempt at cheesecake- certainly not my last. The texture and consistency were perfect. The extra sauce was set out to let everyone add or not. The tartness of the sauce complimented the richness of the cake. I like the easy idea of raspberry jam- I just think it may be to sweet. This sauce was really easy.
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4 users found this review helpful

Out of this World Turkey Brine

Reviewed: Dec. 25, 2010
OMG. I will NEVER, EVER make turkey without brining it first. Every bit of the turkey comes out so juicy and delish. Make sure to rinse the turkey very well after removing it from the brine. I got lazy last time and the gravy came out too salty. I promise- this will get you compliments from everyone.
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8 users found this review helpful

Sandy's Chocolate Cake

Reviewed: Sep. 18, 2010
I have made this cake 3 times in the last 3 months. It is beautiful and delicious. My bf LOVES chocolate and this is his favorite dessert. This 3rd time I filled it with raspberry filling between the layers and it looks amazing. (I haven't tasted it yet) I scaled the recipe down for 9 servings and I still used 3 cake pans (the full recipe was to tall for my glass cake pan.)
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2 users found this review helpful

Baked Haddock

Reviewed: Jul. 23, 2010
this is simple and delicious. recipe perfect as is
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3 users found this review helpful

Caesar Salad Supreme

Reviewed: Jun. 13, 2010
I made this exactly as written. It was sublime. The thick dressing clung to the lettuce and the croutons were fantastic. "Best caesar salad ever" was the compliment I received (from a seasoned caesar salad eater)
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2 users found this review helpful

Baked Asparagus with Balsamic Butter Sauce

Reviewed: Feb. 6, 2010
This is the best asparagus ever according to my boyfriend. Every time I ask him what he would like for dinner- this is the side dish he requests- every time!!!
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2 users found this review helpful

Chocolate Chocolate Chip Cookies II

Reviewed: Oct. 31, 2009
These cookies are spectacular. I used 1/2 cup of butter and 1/2 cup of butter flavored crisco as someone had previously suggested-perfect. I made extra large cookies- about a palmful of dough, 6 cookies per sheet. I flattened them slightly on parchment lined cookie sheets- baked in a 300 degree oven (yes 300 degrees) for about 15 minutes. I then let them cool on the sheets for 20 minutes- this is the key to finish cooking the middle. Absolutely fantastic.
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Chicken Cordon Bleu II

Reviewed: Oct. 24, 2009
I loved this recipe. I cooked it exactly as the recipe specified and it came out amazing. I will definately make this again, and again, and again.
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1 user found this review helpful

 
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