CJB Recipe Reviews (Pg. 1) - Allrecipes.com (11496839)

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Cast-Iron Skillet Prime Rib Roast and Gravy

Reviewed: Dec. 26, 2014
The cast iron skillet cooking method worked really well. It was simple, gave the outside of the roast the browning needed, and kept the inside so moist and tender with the low, slow roasting. I already had the roast in when I realized I'd forgotten to pick up beef broth, so I had to substitute a package of au just mix and water. But otherwise I followed this pretty closely, just adjusting for the size roast I had.
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Mom's Stovetop Pork Ribs

Reviewed: Nov. 25, 2014
This was a very tasty alternative to the way I've made ribs before. The boiling in the seasoned water did add flavor to the meat, and made the ribs very tender. I just took my best guess at the amount of seasoning to use since "10 pork spareribs" could vary greatly in size, and next time I think I'll go a little heavier on the lime. But the technique is very handy.
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Beef and Vegetable Stew

Reviewed: Nov. 7, 2014
This was quite different than the stew I normally make - and I knew going in that it would be since the base was tomato paste. I definitely discovered that I prefer a more gravy-based stew, not the tomato, but that's a matter for my tastebuds, not the recipe. And this stew was actually quite good. The only real change I made was to add some fresh garlic - I can't quite conceive of a stew without it. And I did a mix of peas and corn (mostly because I only had a partial bag of peas left). But I followed the rest of the recipe rather closely. I used a large sprig of freshly picked rosemary and didn't find it overpowering at all. I did wind up adding some salt and pepper toward the end of the simmer time, but again, that's just my tastebuds, and my responsibility as the cook to adjust seasoning to taste.
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Roasted Wild Mushrooms and Potatoes

Reviewed: Oct. 10, 2014
Very tasty side dish! I wish I could find the fresh exotic mushrooms, which would probably make it even better - but the reconstituted dried mushrooms worked fine. And since a couple of people here will not do raw garlic, I did saute that with the pancetta and mushrooms - but I added a little extra, because more garlic makes it better :-)
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Cheese and Bacon Potato Rounds

Reviewed: Sep. 20, 2014
This was easy and very tasty. As some other reviewers noted, I did season the potato slices, both before putting them in the oven and again after flipping them halfway through cooking. I don't think they would have been quite as good without that step. But seriously, hard to go wrong with cheese and bacon!
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Lemon Basil Grilled Chicken

Reviewed: Jul. 5, 2014
Used this marinade on chicken breast tenders for kabobs - YUM! Now, admittedly, I don't do exact measurements on dishes like this, and if 2 garlic cloves are good, 4 or 5 are better, but otherwise I used the ingredients as given. Let the tenders marinate overnight, made the chicken and veggie kabobs between monsoon rains today - very tender, nice flavor.
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Sweet, Sticky and Spicy Chicken

Reviewed: May 18, 2014
Great combination of flavors! Like several reviewers suggested, I coated the chicken first (mixture of flour and corn starch). Since I prefer something other than just meat/poultry, I added a little onion and some bamboo shoots. And for my personal taste, I cut back the hot sauce a little, tasting as I seasoned. I would note that I used half the chicken, but the full ingredients for the sauce - and there was none too much of the yummy sauce. If you're using the full 4 chicken breasts I'd recommend doubling the sauce ingredients.
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Slow Cooker Coconut Curry Chicken

Reviewed: May 4, 2014
This is a good, basic curry recipe. I love curry, but I've been hesitant to actually try making one - glad I took the chance on this. I realized too late that I had forgotten the potatoes, but since I added some fresh mushrooms, I didn't really miss the spuds. And after tasting mid-way through cooking, I did add a bit of chipotle-garlic olive oil to kick up the spice a little. (I am always so amazed - and dismayed - by the reviews I read complaining of "blandness." One person's bland is another's 5-alarm fire, and it's ALWAYS up to the cook to taste along the way and adjust seasonings accordingly!) After making the house smell wonderful during cooking, I served this over rice with coconut flakes and cashews sprinkled on top - wonderful late lunch.
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Jennifer's Burgundy Beef Stew

Reviewed: Jan. 14, 2014
Tried this today and it was delicious - even if I did have to substitute a Merlot for the Burgundy (only red wine I had on hand). The long simmer just helped the wine flavor make the gravy rich, without any alcohol taste left behind. Next time I might add a little less liquid, because I prefer a slightly thicker gravy, but that's the only change I'd make.
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The Ultimate Chili

Reviewed: Oct. 8, 2013
Not sure I'd term this the "ultimate" chili, but it was good. I have a hard time conceiving of chili without onion, so I did add that, but otherwise followed the recipe pretty closely. The wine and the touch of vinegar added a nice touch. I did find this needed more seasoning, but that's a personal taste.
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North German Gruenkohl (Kale) and Sausage

Reviewed: Jul. 7, 2013
I was just looking for an interesting recipe to try cooking kale for the first time and came across this one - glad I tried it! As a couple of other people suggested I used a whole sweet onion and a few cloves of garlic. (Garlic always makes it better!) I didn't have ham on hand, but followed the rest pretty closely. Delicious.
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Brown Sugar Meatloaf

Reviewed: Jun. 28, 2013
I have to admit, the ginger was a little puzzling when I read the recipe, but it actually added a nice touch to the meatloaf. I grated some fresh ginger, added some minced garlic, and only used about 1/2 the milk called for. And as others have noted, I made about twice the ketchup/brown sugar mix and put it on top, making more of a glaze. I think it would have dripped through the 2-part loaf pan if I had done as written.
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Hawaiian Chicken Kabobs

Reviewed: May 27, 2013
Wonderful combination of flavors! As other reviewers suggested, I used freshly ground ginger and minced garlic - nothing compares to fresh - and doubled the marinade ingredients. And, since I don't often go to the trouble of grilling just for myself, I turned this into a stir-fry. After marinading the chicken for several hours I added the pineapple chunks along with orange bell pepper chunks, sweet onion, and mushrooms, letting all the favors blend. Then I did a quick stir fry before adding the remaining marinade and simmering for about 10-15 minutes. Thicken with a little cornstarch and water, serve over coconut jasmine rice (from this site) and... YUMM!!! Already looking forward to tomorrow's leftovers :-)
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Zippy Shepherd's Pie

Reviewed: May 8, 2013
This is a good base recipe. I realize that seasoning is always a personal taste, but given the recipe name and ingredients, I was expecting a little more "zip" out of it. I taste-tested at various stages and found that it needed quite a bit more help - additional Worcestershire and some freshly ground Italian seasoning help. Also, for the amount of liquid, including that from the frozen vegetables and fresh tomatoes, one TBSP of cornstarch didn't really provide a lot of thickening. When I make this again I'll add more to make it closer to a gravy consistency. Overall though this is good comfort food.
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Spicy Orange Zest Beef

Reviewed: May 20, 2012
Nice combination of orange and a little heat. When I make this again, I think I'll increase the amount of the marinade, or add some additional liquid in the cooking phase. I like a little more sauce to go with the rice, which is a perfect accompaniment for this dish.
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Wild Rice and Beef Casserole

Reviewed: Apr. 17, 2012
Good flavor combination. Like others have noted, the curry and cheese seemed a little odd at first read, especially with soy sauce, but it works. I followed the ingrdients pretty closely, except that I added garlic (ALWAYS!) and used frozen peas instead of the water chestnuts (didn't have any on hand). But instead of creating a third pot/pan to clean, I used a deep skillet for the ground beef, added the rice in there and mixed with about 1/3 the cheese, then sprinkled the rest of the cheese over the top and let it simmer for about 20 minutes on the stove. I didn't get the browning effect, but the mixture was nice and bubbly. And really, to those who cried "bland" at this... maybe you should follow standard cooking practice and tatse as you go. One person's bland is someone else's spicy!
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Gumbo Style Chicken Creole

Reviewed: Feb. 26, 2012
I was looking for a way to use up some leftover turkey - and this was a winner. As several reviewers noted, adding some chicken broth helped with the consistency. And to make this a one-pot meal, I added some rice directly into the gumbo instead of serving it separately. Yummy!
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Polish Sausage with Red Cabbage

Reviewed: Feb. 22, 2012
Good combination of flavors. I suppose it may depend on how large a head of red cabbage is used, but there wasn't enough liquid to simmer for over an hour total. I added a little more wine and some water with beef boullion and that provided enough simmering liquid. Next time I'm going to add some sliced onion to this - seems like it would go well with the flavors.
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Easy Pork Roast

Reviewed: Feb. 3, 2012
Good flavor combination. I forgot to pick up shallots, and I only had canned tomatoes, not stewed, but everything else I followed pretty closely. I did use the method some other reviewers mentioned of doing this in the slow cooker - the house smelled great, and the pork came out SO tender. Instead of serving over rice, I tossed a couple handsful of rice into the mix for the last 30 minutes or so - the rice soaked up the flavor, and no extra pot to clean.
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Hamburger Steak with Onions and Gravy

Reviewed: Dec. 7, 2011
Good comfort food! I didn't have any sherry, and I added a can of mushrooms, but otherwise followed the recipe pretty closely. (OK, I admit that I don't really measure on savory recipes.) I do agree that trying to stretch 1 pound of ground beef to 8 patties, but the 5 I made were good.
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