stjchurchcook Recipe Reviews (Pg. 1) - Allrecipes.com (10888336)

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Chef John's Broiled Chicken

Reviewed: Oct. 14, 2014
This chicken is wonderful but I just wanted to save everyone some grief. DO NOT USE A PYREX DISH UNDER THE BROILER. Pyrex is not safe under the broiler, it will shatter. I speak from an experience several years ago. I use the broiler pan with out the insert. I am a huge Chef John fan but I was surprised to see him using glass under the broiler. Hope this will save someone a lot of trouble.
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5 users found this review helpful

Cabbage Rolls III

Reviewed: Oct. 13, 2014
These are the cabbage rolls I grew up eating. Grandma always used ground beef and ground pork, she also added some chopped garlic and a spoonful of Hungarian paprika and didn't bother with the toothpicks. I don't know why everyone wants to add tomato sauce to them. Cabbage rolls cooked in tomato sauce are good but try them with just the sour kraut. I cook them in the crock pot (grandma would have loved that)or bake them in the oven at 325 for about 2 hours. They also freeze really well.
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Tilapia in Tamarind Sauce

Reviewed: Aug. 5, 2014
I don't like to give a bad review but this was not good. I followed the recipe exactly and the tilapia had a weird, bitter taste. My husband finished his portion. I've used all the spices and seasonings before but the combination just didn't work for us. Sorry for the 1 star review.
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Chef John's Homemade Mayonnaise

Reviewed: Jul. 2, 2014
Thanks once again Chef John. My grandma always had home-made mayonnaise. She would only use Mazola corn oil and just added salt and lemon juice. She also used a hand mixer and drizzled in the oil. I thought hers was the best but this is much better. I used 1/2 corn oil and 1/2 olive oil. The stick blender is much quicker and there is no splatter. You are absolutely right there is nothing better than a slice of bread with a big slather of home-made mayo. Try this recipe. You won't be sorry.
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1 user found this review helpful

Chef John's Party Cheese Puffs

Reviewed: Jun. 27, 2014
Thanks for another great recipe Chef John. I have yet to make one of your recipes that we didn't love. Some people will say I shouldn't be rating this because I change the ingredients. I used chives (my plant was going crazy)and Gruyere(what I had on hand) but I think the point is the technique not necessarily the type of cheese or herbs. The instructions are perfect just make sure to make a double batch because they disappear fast.
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4 users found this review helpful

Delicious Salmon

Reviewed: Jun. 17, 2014
This was wonderful. I followed the recipe exactly except scaled down and it was perfect. I usually use the Baked Dijon Salmon recipe from this site but since I paid $20 for small piece of salmon I wanted to really taste the salmon. This marinade really let the flavor of the wild salmon shine. Now my only problem is choosing which recipe to use and being able to afford the salmon.
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Quebec City Sugar Pie with Thick Cream

Reviewed: May 28, 2014
I have been making this pie for years. The person who gave me the recipe called it a brown sugar pie. Whenever I take this pie to a potluck someone always asks for the recipe. We have an annual soup & salad luncheon at church and someone told me they don't care about the soups they come for my brown sugar pie.
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2 users found this review helpful

Chef John's Corned Beef Hash

Reviewed: Apr. 28, 2014
Perfect corned beef hash. I have made hash before and liked it, but the salsa was the perfect touch. We loved this. The key ingredient is patience. It really takes a long time to get the crust right but it is definitely is worth the time and effort. Thanks Chef John
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Chef John's Shaved Asparagus Salad

Reviewed: Apr. 19, 2014
Wow! I was not sure about this dish at first but after watching the video I thought I would give it a try. I am really glad I did. Hubby loved it, told me don't lose this recipe. I would never have thought to fry pastrami.It turned into delicious,crispy little bits that tasted amazing with the tangy dressing. Shaving the asparagus was a bit difficult. I don't have a V-shaped peeler and kept hitting my knuckles on the counter and I couldn't get the last strips thin enough. I finally held the asparagus close to the edge of the counter and solved the problem. It was definitely worth the effort. Thanks for another great recipe Chef John.
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3 users found this review helpful

Thai Chicken Cabbage Soup

Reviewed: Aug. 15, 2013
I made this for a Wednesday meal at church and it received rave reviews. I did make some changes. I added fish sauce, ginger, lemon grass and sesame oil as suggested by other reviewers. I bought a cold roasted chicken(lemon herb flavor) from grocery store, pulled off meat and made the stock with the bones. Since it was going to be kept warm over a long period of time I didn't use the noodles. They would have soaked up all the broth. Everyone said it tasted like soup from the Chinese restaurant. I will definitely make this soup again.
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Mom's Gourmet Grilled Cheese Sandwich

Reviewed: Jul. 23, 2013
This was the best grilled cheese sandwich I have ever had! I used focaccia bread from our local bakery, smoked gouda and white American cheese. I mixed the butter and grated parmesan as suggested in other reviews. We had these sandwiches with spicy tomato soup and my family couldn't get enough. I had to make more sandwiches for everyone. I will never make plain grilled cheese again. Thanks for the great recipe.
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Michelle's Roast Chicken

Reviewed: Apr. 24, 2013
This was really good. I used a cut up chicken and marinaded for 5 hours. The only change that I made was to add 1 tablespoon of brown sugar to the marinade. I think it would be even better if I had time to marinade overnight. My family loved it. I will make this again.
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3 users found this review helpful

Spinach Salad with Hot Bacon Dressing

Reviewed: Mar. 29, 2013
Loved this recipe. I added hard-boiled eggs instead of black-eyed peas. This was wonderful. You can't go wrong with Chef John's recipes. I love just about everything he makes.
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3 users found this review helpful

Chef John's Caramel Chicken

Reviewed: Feb. 21, 2013
This was really good. Hubby, who hates sweet main dishes, said "Don't lose this recipe. It tastes like the stuff from the Thai restaurant." The balance of sweet, salty, spicy was perfect. After reading all the reviews I did cut the water down to 1 tablespoon but otherwise did not change a thing. The cooking times were just right. The sauce was a golden, sticky, spicy and delicious!
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5 users found this review helpful

Essanaye's Pizza Sauce

Reviewed: Feb. 4, 2013
I made pizza for our church youth group for super bowl party. This sauce was really good. The only thing I changed was to add 2 teaspoons dried minced onion. Two important things. Make sure you allow the sauce to set overnight and don't use too much, about 3/4 cup for a 12 inch pizza is enough. When 14 year old boys say thanks for the awesome pizza you know you have a great recipe.
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4 users found this review helpful

Sioux Indian Pudding

Reviewed: Sep. 3, 2012
My family really liked this pudding. I served it warm with vanilla ice cream. My husband said it reminded him of pumpkin pie. I followed the ingredients exactly (used 1% milk since it didn't specify) but I baked the pudding in 4 (10 oz.) ramekins. It set up perfectly. I think maybe the people that had trouble with setting up didn't cook it on the stove long enough. You have to bring it to a full rolling boil and stir constantly until it is very thick, almost like oatmeal. It took the full 10 minutes of cooking to get thick enough. If you miss that step no matter how long you bake it in the oven it will not set up. This was a great comfort food and I will absolutely make it again.
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12 users found this review helpful

Waffles I

Reviewed: Jul. 22, 2012
I'm sorry but these waffles were not very good. I followed the recipe exactly which is unusual for me and no one liked them. Hubby said the tasted like waffles from the toaster. I won't be using this recipe again.
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2 users found this review helpful

Gurkensalat (German Cucumber Salad)

Reviewed: Apr. 23, 2012
We must all have the same German grandma. I have been eating this salad for years. It is one of my favorites. Grandma used chives instead of dill and she also smashed a clove of garlic and added it with the onions, cucumbers and salt.
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Orange White Chocolate Chip Beltane Cookies

Reviewed: Jul. 4, 2011
I have been making this cookie for years except in my recipe I melt 1/4 cup of chocolate chips in a heavy duty zip bag, snip off a tiny corner of the bag and pipe the melted chocolate straight across and then I do the same with white chocolate chips and pipe it across in the opposite direction. Let the cookie set until the chocolate firms up. It makes them look pretty and adds another layer of flavor. My friend always brought these to a cookie swap at church and when she moved to Florida we wouldn't let her leave until she gave out the recipe. I hope this helps with the people who said the cookies were anemic or plain.
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9 users found this review helpful

Chocolate Eclair Cake

Reviewed: Apr. 9, 2011
I made this for a church dinner for 30 people. It was so quick and easy! It easy to cut and served beautifully. Everyone raved and at least 5 people asked me for the recipe. I used French Vanilla flavor pudding and regular graham crackers. I will absolutely make this again. Thanks for an easy and delicious dessert recipe.
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2 users found this review helpful

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