GormandJim Recipe Reviews (Pg. 1) - Allrecipes.com (10579303)

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Enchiladas Verdes

Reviewed: May 1, 2010
This comports with my own recipe and is obviously authentic because it calls for CORN tortillas (NOT flour!), cotija cheese, and crema ("not sour cream"). If you cannot find cotija cheese and cream at your market, substitute mild parmesan for the former and for the crema, try this: Put a tablespoon of plain yogurt in a cup of milk and let sit for 24 hours. It works!
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88 users found this review helpful

Cornbread Dressing With Gravy

Reviewed: Nov. 19, 2009
This lacks an essential ingredient that my grandmother insisted on putting in her dressing, which was the best I have eaten: lots of rubbed sage.
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33 users found this review helpful

Adriel's Chinese Curry Chicken

Reviewed: Jun. 18, 2010
This is almost exactly what is served in our best local chinese restaurant. They gave me the recipe, but this is probably a Thai or more likely Indonesian version when you add the coconut and yellow curry paste. (We have a superb brand here in not only yellow, or "mussaman" curry) but also green and fiery red pastes. I suspect the yellow is the mildest.) I am so glad I will have this in my recipe file so I will not have to hunt it up in books. The four stars only mean I am about curried out at the moment.
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30 users found this review helpful

Scalloped Potatoes

Reviewed: Aug. 23, 2009
Very tasty! I served it as a side with the Key West Chicken (also found at this site, though I substituted pork loin slices to great success) to friends and we all raved. However, instead of using boiled potatoes I fixed them in the French persillee manner: microwave potato chunks 15 minutes in a can of beef broth or consomme', a dash of salt and a dash of pepper, slices of butter to taste, and about three tablespoons of chopped parsley. (These potatoes are good in themselves, but when used to make the scalloped potatoes you have a very fine dish indeed!)
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10 users found this review helpful

Spinach Enchiladas Verde

Reviewed: Nov. 17, 2009
I admire your use of "light" sour cream, but an even better choice, if you can find it, is "crema," a thin Mexican sour cream you can make yourself by putting yogurt culture (a tablespoon of plain will do) into milk and letting it sit for a few hours. Also, as one of the reviewers complains that the corn tortillas tear and are hard to work with, I suggest that you "prep" the tortiallas in the traditional Mexican way: dip each one at a time into hot oil (canola is OK, though Mexicans would use lard), but only for a second or two, using tongs to dip in and out. Then let them drain a bit on a cookie sheet covered with paper towels. Another thing I admire is your use of *corn* tortillas, since no self-respecting Mexican -- or Texican for that matter -- would use flour tortillas. These were introduced into the Mexican diet only recently and nobody down there uses them for enchiladas. The very idea is totally abhorrent!
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9 users found this review helpful

Banana Coffee Cake

Reviewed: Jun. 26, 2010
Yum yum yum. I would put the pecans in the cake mix (or some, at least; I like a lot of pecans in my banana cake). Also, I would add a couple of tablespoons (at least) of buttermilk, using it to mix the soda and baking powder before adding it. And I would omit the cinnamon, which I do not think compatible with bananas. Finally, I wish you had said, "1 cup mashed, VERY ripe bananas." I like black-skinned overripe bananas; they are full of flavor and add tang.
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4 users found this review helpful

Corned Beef Omelet

Reviewed: Jun. 20, 2010
A friend of mine would make this as a filling for what we Tex-Mex cooks call "taquitos" (lit. little tacos, but more like a burrito: a wheat tortilla rolled with a filling). I thought they were sensational. One addition I personally think would improve your version (one that was in Miss Ellie's taquitos): fry some chunks of cold boiled potato and add them to the corned beef, or use corned beef hash.
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4 users found this review helpful

South Texas Carne Guisada

Reviewed: Apr. 26, 2009
We fix it much like this in Corpus Christi, 185 miles from the Mexican border, although I personally like to do it California style, adding chunks of carrot and potato. For one thing, it extends the servings -- important during a recession. I also think it tastes better that way. The authenticity of the recipe is guaranteed by listing as an ingredient "Mexican" oregano. Believe it or not, it is quite different from European oregano: stronger, with more bite. I always shop for it when I am in Mexico, e.g. at a Soriana. Almost any carne guisada is good, but this one is excellent.
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2 users found this review helpful

Sweet and Spicy Chocolate Cake

Reviewed: Jan. 17, 2010
What a remarkable idea! It might be called "Chocolate Trail Mix Cake." :-) I cannot wait to try it, and after that I might go back and raise the rating to a five. (I give recipes a four just for having chocolate in them.) :-)
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1 user found this review helpful

Chicken Flautas

Reviewed: Nov. 5, 2009
It may be a regional difference, but I live in South Texas where Tex-Mex originated, and I have eaten flautas here and in Mexico. No cheese is used. And in addition to the sour cream, guacamole is served. It is nice to dip the flauta in sour cream, then in guacamole each time one takes a bit. At least you didn't call for flour tortillas as do so many who post Mexican food recipes at the site. Flour tortillas are anathema to "cocina autentica."
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1 user found this review helpful

Key West Chicken

Reviewed: Aug. 23, 2009
The marinade is a super way to do pork loin as well. I sliced a 2-lb. loin into medallons and soaked them all night in the marinade, turning them once, halfway through the soak. Then I grilled them for about 15 minutes, turning once. We loved them! After all, pork rally *is* "the other white meat."
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1 user found this review helpful

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