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Exquisite Pizza Sauce

Reviewed: Jan. 5, 2011
Just right. A little heat...a little sweet...perfect. I used it on a whole wheat crust with just some mozz and grated parm. I'll be making this again, for sure.
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5 users found this review helpful

The Best Potato Salad

Reviewed: Jun. 28, 2010
an excellent mayo-based potato salad with a nice tangy flavor. made it the night prior and i think that helped punch up the flavor. i used canola mayo to lighten it up (stuff's great. tastes as close to full-fat mayo as you'll ever get). almost the entire batch got consumed...18 guests...everyone tried it...some guests only ate the potato salad. keeper recipe.
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6 users found this review helpful

Japanese Style Deep Fried Shrimp

Reviewed: Dec. 3, 2009
Great fried shrimp. The key is the panko. It's texture allows it to fry up golden brown and crunchy before the protein it's stuck to (in this case, shrimp) gets overcooked. Some tips: You could probably use 1/2 the flour mixture. Add the seasoned shrimp to the flour, stir to coat, and then gently shake them out over the garbage can in a wire strainer to remove the excess flour. Make sure the shrimp are very dry when you do this or they'll be gummy. Have a big plate or baking sheet covered with wax paper ready to place the shrimp on after you've coated them all with the egg wash and panko. Then, it's off to the fryer. Makes for an easier cleanup, and you don't have to juggle making them/frying them simultaneously. Panko is very coarse so you may have to help it stick by pressing it on.
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152 users found this review helpful

Cornbread Sausage Stuffing

Reviewed: Nov. 26, 2009
Aces. Very easy. You can vary it by choosing which type of sausage you use (sweet, hot, sage, etc.). I chucked a chopped apple in just to make it a little more interesting. Everyone loved it, thanks.
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4 users found this review helpful

Country Apple Dumplings

Reviewed: Oct. 26, 2009
One more thumbs-up review from me. And I agree with other posters; you can probably cut down on the amount of sugar/butter in the future with equally good results. Ultimately, all of the butter/sugar/soda mixture ends up in the pan and really just becomes a sauce that you can choose to serve with it or not. These were suprisingly light and very good. Great textures, flavors, and it seems to be a very forgiving recipe as well.
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3 users found this review helpful

Apple Cinnamon Oatmeal Bread

Reviewed: Sep. 27, 2009
This one surprised me. Inexpensive to make and really delicious. I used store-brand oatmeal packets. Very moist, great apple flavor, and the fact that chunky applesauce was the primary moisture instead of butter made me feel less guilty about eating it. I followed other's advice and added 1 1/2 packets of the oatmeal to the bread. It seemed like 1/2 pack was more than enough to cover the top, and I can understand how for some the topping might have gotten burned. Check your oven temp and check the bread for doneness 5 - 10 minutes before the recipe states. It may be ready and you're getting a wet tester (toothpick) because you tested through an apple chunk in the batter, instead of the cake. Delicious, cheap, easy.
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5 users found this review helpful

Maria's Rice

Reviewed: Aug. 8, 2009
Like megin480, pretty good, more like 4-5 servings. I cut the butter in half, and could even cut that amount in half. Although butter almost always makes everything taste better, a little too greasy for my taste. Also, my beef broth comes in 14.5 oz cans, not 10 oz., and I only had dry onion soup mix, so I added 6 ounces water with the broth and mix. Could've gone to 4 ounces, would've been fine. An easy side dish that the family loved. I'd make it again and maybe try to find a way to jazz it up a little more next time (mushrooms, more onions, etc.) Thanks for a great recipe.
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3 users found this review helpful

Blackened Salmon Fillets

Reviewed: Jul. 25, 2009
Great recipe, made for second time this month tonight. First time we used the butter and followed the recipe exactly. We found it to be good, but a bit greasy and very spicy from the cayenne amount as written. Tonight, we cut the cayenne in half (trust me, I like spicy) and just brushed the salmon with olive oil. For us, much better. The extra butter kept it from getting that nice "crisp" blackening crust the first time. Tonight, the crust was perfectly crisp, and the salmon, perfectly moist. Easy, winning recipe.
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4 users found this review helpful

Angela's Awesome Enchiladas

Reviewed: Jul. 21, 2009
Great recipe, family loved it. You can pull this one off with low-fat ingredients (cheese, sour cream, soup...even low-carb tortillas) with no discernible difference in flavor or texture. I know, because I've made it both ways. That said, if you can, go low fat and I guarantee you'll never miss the calories you never had.
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4 users found this review helpful

Vodka Slush

Reviewed: Jul. 19, 2009
Excellent. I halved the recipe (small party) and it was really good. And I usually only drink wine or beer. Because some people complained of it being too sweet, I also picked up a liter of lemon-lime seltzer in addition to lemon-lime soda. I preferred the seltzer version. Perfect sweetness. This is a great summer party drink that tastes just like an adult citrus Slurpee.
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6 users found this review helpful

Gourmet Cream of Broccoli Soup

Reviewed: Feb. 15, 2009
I've made this two times and am now just getting around to reviewing it. This recipe is a classic, simple preparation and it stands on these two things: 1) Using the freshest, best broccoli, onion and potato you can buy; 2) Following the preparation exactly. A slow, patient sweating process; Stick to this, and it will turn out perfectly. This is the way good food is supposed to taste - without a lot of cover up.
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9 users found this review helpful

Pesto Tuna Salad with Sun-Dried Tomatoes

Reviewed: Nov. 21, 2008
Who would've thought the jarred and canned stuff in my fridge and pantry could come together to make such amazing tasting tuna salad? Not me. Next time I'll double it. I could eat this two..three times a week.
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4 users found this review helpful

Big Al's K.C. Bar-B-Q Sauce

Reviewed: Apr. 10, 2008
One of the BEST homemade bbq sauces I've ever tasted, let alone made. I cut the recipe in 1/2 and it still made approx. 2 1/2 cups of sauce. Simmered it for about 1/2 hour after it reached it's initial boil. Plus, it's made with ingredients most people would normally have in their pantry, so there's no reason to not make it and impress your guests. The cinnamon was a nice touch. Big props to Big Al.
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3 users found this review helpful

Frijoles a la Charra

Reviewed: Feb. 24, 2008
Great dish. Be sure to pre-soak the beans overnight. I cut the amount of jalapenos in half, and I'm glad I did - still spicy, but not over-the-top. Subbed one 14.5 oz can of Muir Glen fire-roasted diced tomatoes for the two fresh tomatoes, which worked out perfectly (it's winter - where ya gonna find good tomatoes now?). Smokey from the baon, spicy from the peppers, great with the cilantro, and used 1/2 the amount of beer - Corona - nice touch. Had to cook an extra hour but they were perfect, and even my non-bean-eating kid liked them. Check the date on your beans to make sure they're fresh. Makes a big difference in cook time and how soft they get.
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9 users found this review helpful

Grandma's Sour Cream Pound Cake

Reviewed: Feb. 23, 2008
Excellent. Crisp crust, moist inside, not too sweet. A very traditional pound cake, and best prepared a day before serving. Given the density of the ingredients, it needs that time to firm up, and the crust of the cake seals the moisture in. Anyone looking for a really pronounced sweetness or strong flavor may not be happy with this. It's great to serve with some fresh fruit, or toast it and serve w/some ice cream, etc. Also - I don't stock mace becuase I rarely if ever use it, and it was expensive - $4 for a small jar?!?! I looked at the back of the jar at the store, and it said an equivalent substitution flavor-wise was nutmeg. I think 1 part mace to 3 part nutmeg. Grated some fresh nutmeg with a Microplane, and could barely tell it was there in the finished product. That said, you could probably sweeten and/or spice this up with some extra sugar, vanilla, lemon/orange zest/extract if you dig that.
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5 users found this review helpful

Carrot Cake Bars

Reviewed: Feb. 4, 2008
Decent recipe. Using jars of baby carrots saves a lot of time and work as well. Took more like 30 minutes (not 20) to bake, and my oven's spot on. I heeded other's advice and substituted some of the oil (canola) with unsweetened applesauce - 1/2 cup to be exact. I'll go more if not all applesauce in the future. Maybe that impacted the bake time? These aren't really 'bars', though - it's more of a carrot sheet cake. Good flavor and moist. Great way to make a large amount for a party and to get kids to eat some carrots.
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3 users found this review helpful

BBQ Pork for Sandwiches

Reviewed: Jan. 1, 2008
Pretty good, especially if you don't have access to a smoker or don't want to keep your oven on for hours. I used bone-in spare ribs - that's all that was left at the grocery store at 5 PM on New Year's Eve - and not such good ones at that :( After a lot of cleaning, (removing fat and silverskin), I cooked them for 4 hrs. in the crockpot with low sodium beef broth, shredded the meat, mixed it with just under an 18 oz bottle of Sweet Baby Rays and finished it in the oven as the recipe stated. It came out hot and a little crusty but still tender (kinda like the crispy "ends" of BBQ, which I prefer. I like a little chew to pulled pork). Served w/cole slaw on hamburger buns, kids loved it, ate two sandwiches each. 10 - 12 servings from 3 lbs of meat will make small sandwiches - take note. I did feed six for about $10, so...that works, eh?
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6 users found this review helpful

Raspberry-Almond Crumb Cake

Reviewed: Dec. 26, 2007
Easy and excellent. I confess that I already had full-fat sour cream and cream cheese on hand, so I used those, and it came out perfectly. Used a 9" pan and baked for 25 minutes, just right. Moist, light, delicious. I'll try it again with the low-fat ingredients because I'm sure it'll taste just as great. Also, my kids scarfed it down, which always makes a recipe a winner.
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3 users found this review helpful

Beer Brisket

Reviewed: Dec. 9, 2007
Following other's advice, I seared the brisket, used an ale instead of regular beer and cut the pepper back - way back. I used a heaping teaspoon of freshly ground pepper and you could definitely taste it in the finished gravy. Any more and I think it would've killed the dish. After making this, I've come to realize that there's no comparing a slow-cooker brisket to an oven-braised brisket. The oven makes it tastes that much better. Served this with the German Potato Pancakes recipe, and the German Red Cabbage recipe, both from this site. Very good. Also, mine cooked in about 3 1/2 hrs., but I trimmed close to 1/2 lb of fat from my 4 lb. brisket. This is my new favorite brisket recipe.
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103 users found this review helpful

Brooke's Best Bombshell Brownies

Reviewed: Nov. 30, 2007
The best brownie I've ever made (and I've made a lot of them). I must confess that I did go 1/2 & 1/2 brown sugar and white sugar, and I should have compensated for the extra moisture the brown sugar brought to the recipe. I've never used brown sugar in a brownie recipe before, and I'll never NOT use it from now on. I baked them for the full amount of time, and they were still a little too gooey. Everyone loved them though. Next time I'll try 2 c. white sugar and 1 c. brown to see how that goes. These come out very fudgy and moist, with that crinkly, crispy brownie top. Plus, a 13x9x2 pan's worth vs. an 8" or 9" pan? More for everyone to enjoy. Great recipe, thanks.
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5 users found this review helpful

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