Jeff Recipe Reviews (Pg. 1) - Allrecipes.com (10507916)

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Mississippi Egg Custard Pie

Reviewed: Oct. 13, 2011
This pie is excellent. The only change I made is that I added some cinnamon, cloves, and nutmeg, as I like a more spicy custard. I used a 10" pie plate and cooked the pie in a water bath for exactly 45 minutes. The pie rose nicely, filling the pan, and it cooked perfectly, not runny at all but nice and firm. Best of all, it is absolutely delicious, light and tasty. Will definitely use the recipe again!
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1 user found this review helpful

Hungarian Goulash II

Reviewed: Sep. 10, 2011
This is a very good recipe that came out tasty and flavorful. I browned the meat in some oil before adding it to the crock pot. If you pat the meat dry with a paper towel and then dredge it in flour, it browns much better. In addition, browning the meat in that manner assists with creating gravy for the goulash. I did not have the sort of paprika called for, so I simply used regular paprika mixed with a tablespoon of chili powder and a generous pinch of cayenne. I also added garlic powder and used tomato sauce in place of ketchup. I doubled the sauce, which means that there was plenty to cover the meat and simmer it in. In addition, I added about a cup of finely chopped green bell pepper to the mix. Finally, I made a light brown roux from 1/4 cup of flour and 1/4 cup of butter and added that to the mixture during the last hour or so of cooking. I did not find the dish overly sweet, nor was it bitter or sour. It was tangy with just a bit of heat to it, courtesy of the cayenne. I'll make this again.
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5 users found this review helpful

Baked Beans, Texas Ranger

Reviewed: Jan. 19, 2011
Using a 28 oz. can of Bush's Baked Beans, I followed the recipe except that I forgot to add garlic powder, and I don't care for sausage, so I left that out. I opted for adding cayenne, which gave the beans a nice zing. The sweetness is offset just the right amount by the tartness of the other ingredients. Even with the omissions, I think this recipe is a sure winner that I definitely recommend.
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4 users found this review helpful

Hummingbird Cake II

Reviewed: Sep. 14, 2010
Terrific cake. I scaled it up to 16 servings, which makes a very generous 3 layer cake in 9 inch pans. I added extra pineapple and banana. In addition, I used not only cinnamon, but also nutmeg, cloves, and allspice. When it comes to spices and seasonings, more often than not, I cook by instinct, so I didn't measure the spices, but the cake was excellent. I made a double serving of cream cheese frosting, as I do not like to skimp on frosting.
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3 users found this review helpful

Grandma's Lemon Meringue Pie

Reviewed: Jul. 28, 2010
No need to "tweak" this recipe because it is absolutely first rate as is---just like my own grandma used to make. Simple, tasty, down home goodness.
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2 users found this review helpful

CB's Black Eyed Peas

Reviewed: Jul. 11, 2010
I've been cooking for many, many years, so rarely can I not find some way to salvage a recipe. FYI, you will have to cook the peas at least 5 hours on high in order for them to get done. Even so, this recipe is simply not good, in my humble opinion. I'm glad that some people liked it, but I found it to be bland slop that I promptly flushed down the garbage disposal.
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1 user found this review helpful

Shoofly Pie II

Reviewed: Jul. 5, 2010
Funny how cooks can have such widely ranging experiences by following a recipe EXACTLY as presented. After baking and allowing the pie to cool overnight, I cut into it the next day, only to find a runny pool of slop. What I ended up with bore no resemblance to the picture, and believe me, I couldn't scrape it down the garbage disposal fast enough. I have been cooking for 40 years and have made virtually every sort of dish imaginable, so I am not a novice in the kitchen. Thus, I can only attribute the positive reviews of this catastrophe of a recipe to the fact that some people have far different standards for food than I have.
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4 users found this review helpful

Key Lime Pie V

Reviewed: Jun. 26, 2010
To make the pie, I always add 4 (rather than 3) egg yolks with the 14 oz. can of sweetened, condensed milk and beat the mixture until it approaches the fluffy stage. By hand, I then mix in 1/2 cup of freshly squeezed key lime juice (rather than 1/4), and I fold in a couple of tablespoons of the key lime zest. Without fail, the lime taste is distinct and clear. I make a deep dish graham cracker crust, and after adding the filling, I bake it at 350 degrees for about 12 minutes. I chill the pie in the refrigerator overnight, as I find it much more refreshing when served cold. I've tried this recipe...but I like mine much better. :-)
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3 users found this review helpful

Beef Bourguignon II

Reviewed: Jun. 17, 2010
Good basic recipe. Instead of using stew meat, I buy a rump roast or a chuck roast and cut it into 2" cubes. In addition, I cut salt pork into strips, brown it, and add that to the mixture (per Julia Child's version). Also, I add a tablespoon or two of tomato paste. Be sure to pat the meat dry with paper towels before flouring, or the meat will not brown properly. I use baby carrots rather than big sliced ones, also. Finally, do not skimp on the wine. Buy the best you can afford, and DO NOT hesitate to add more as the dish cooks if you find that it is drying out. Do this dish the justice it deserves by taking the time and care involved to do it properly.
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6 users found this review helpful

Coconut (Haupia) and Chocolate Pie

Reviewed: Jun. 17, 2010
I made a deep dish graham cracker crust to put the filling in. Other than that, and adding a tablespoon of coconut extract to the filling, I followed the recipe to the letter. Results? The pie is beautiful to look at, with the white haupia sitting atop the chocolate layer. Seeing that some reviewers said the haupia stayed runny, I refrigerated the pie overnight (before adding the whipped topping), so it was quite firm and sliced solidly. It presented very nicely on the serving plates. Unfortunately, "pretty to look at" does not necessarily equal a tasty treat. The haupia was the consistency of Jell-O, which some reviewers warned of, but which I did not think would be all that bad. Much to my dismay, I did not care at all for the rubbery texture, and I was not pleased with the fact that no real coconut flavor came through, despite using high-quality coconut milk and coconut extract. The chocolate layer was the dominant flavor, so if I ever make this again, which is highly doubtful, I will double the chocolate and mix all of the haupia with the chocolate, which mitigates the rubbery, gelatinous texture of the haupia. Thanks for something different to try, anyway, but I completely fail to see what all the fuss is about. This pie is mediocre, at best.
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Creamy Pesto Shrimp

Reviewed: Jun. 16, 2010
Excellent dish! I followed the recipe to the letter except I used 3/4 cup of basil pesto, as I like a heavier pesto flavor. For the fullest flavor, use butter and heavy cream. Yes, the fat content is somewhat high. However, unless you gorge yourself on fat and cholesterol daily, some butter and cream as an occasional treat will do you no harm. Allow yourself to indulge now and then. Julia Child would spin in her grave at the thought of cutting out the butter and using watered down cream. Bon appetit! :-)
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4 users found this review helpful

Thai-Style Tilapia

Reviewed: May 28, 2010
This is fairly good. It's even better, though, if you double the sauce and instead of tilapia, simmer one pound of peeled shrimp in it for about 15-20 minutes and then serve it over hot steamed rice.
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3 users found this review helpful

Easy Creole Okra and Shrimp

Reviewed: May 17, 2010
Many Cajun "stews" also use chopped celery and minced garlic, which I added to this. Because I like Cajun food a bit on the spicy side, I used RoTel tomatoes rather than regular ones, also, and I used fresh okra (which I cut up myself) as well (but frozen okra will do just fine, as long as its unbreaded). A word of caution: Cajun/Creole pre-mixed spice, such as Tony Chachere's or Zatarain's, already has plenty of salt in it, as well as red pepper and other spices. If you use the spice, don't use additional salt. Instead, just use the Cajun/Creole spice to taste, and if you want a bit more zip, you can splash a dash or two of Tabasco onto your serving, which won't substantially add salt. Serve it up with some hot garlic bread, and you've got a quick, simple meal in itself. Also, if you want a twist, rather than adding shrimp, boil a couple or three chicken breasts until they're cooked, cut them into chunks, and make chicken and andouille stew. You'll love it!
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39 users found this review helpful

Fresh Strawberry Upside Down Cake

Reviewed: May 15, 2010
I used two 9" Bakers Secret non-stick pans. Spritzed the bottom and sides lightly with non-stick cooking spray (just to be sure that it wouldn't stick). I covered the bottom of each pan with sliced strawberries, sprinkled 1/2 of a 3 oz. box of strawberry Jell-O on the berries in each pan, and layered mini marshmallows on top of the berries in each pan. Used Pillsbury Moist Supreme strawberry cake mix, dividing the batter evenly between pans. Baked 31 minutes at 350, let the pans cool on trivets for about 25 minutes, ran a knife around the edge, turned out one layer on the cake plate, turned the other layer on top of that one. Let it sit in the refrigerator for several hours and then frosted the sides with some home made strawberry cream cheese frosting. Put back in the refrigerator overnight. The next day, it was ready and was terrific. (I like cold cake....and I like strawberries, as you can tell.) Absolutely no problem with sticking. Don't panic if the cake doesn't turn loose immediately. It will. Also, don't be alarmed when you see Jell-O/juice bubbling up the sides of the pans when baking. That's normal.
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3 users found this review helpful

Swiss Chicken Casserole II

Reviewed: May 14, 2010
Very good recipe. I've found it works better for me if I mix the stuffing, soup, melted butter, and milk (1/2 cup) together in a bowl first and let it sit while the oven is heating, just to allow the stuffing to absorb a little liquid. I then put a thin layer of stuffing on the bottom of the dish (sprayed with nonstick cooking spray), place the chicken and cheese on top of that, and cover the chicken pieces with the remaining stuffing. At least once while it is baking, I spritz the top with a no calorie butter spray, like I Can't Believe It's Not Butter, to be sure the stuffing remains moist. Quick, easy, very tasty.
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6 users found this review helpful

Juicy Lucy Burgers

Reviewed: Apr. 29, 2010
Somehow, my initial review was deleted. I basically said what another person said, i.e., "heart attack on a bun," although I wouldn't make quite so drastic an evaluation. However, due to its high calorie and high fat content, this is the sort of thing that should be eaten sparingly. I used very, very lean ground beef and low fat cheese, which helped to mitigate some of the unhealthier attributes of this burger. Having eaten one just a few days ago, I won't have another for probably six months. Just too much fat!
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20 users found this review helpful

Chicken Tagine

Reviewed: Apr. 29, 2010
This sounds better than it actually is, in my opinion. Truthfully, I found it to be on the bland side, even after adding a dash or two of cayenne to give it some zing. Something's missing that would make the dish score a hit with my palate, and I'm not interested enough to experiment with this dish to try and find out what the missing element could be.
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0 users found this review helpful

Tomato Gorgonzola Soup

Reviewed: Feb. 15, 2010
This recipe is excellent, as is. Don't substitute "low cal" this or that for any of the ingredients. Indulge and enjoy the soup as it ought to be---very rich and hearty.
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1 user found this review helpful

Champagne Shrimp and Pasta

Reviewed: Feb. 9, 2010
This is an excellent recipe.....as is.
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51 users found this review helpful

Pork Chops with Blue Cheese Gravy

Reviewed: Dec. 5, 2008
Excellent! An unexpectedly delightful combination of tastes. Like some others, I added twice the amount of cheese, but other than that followed the recipe to the letter.
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3 users found this review helpful

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