JDawnP Recipe Reviews (Pg. 1) - Allrecipes.com (11573175)

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JDawnP

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McIntire's Lamb Stew

Reviewed: Sep. 5, 2010
A standard slow-cooker lamb stew with the addition of a shot of booze. Hardly original, but the booze does not spoil it - nor does it add that much to it. An edible dish, but not worth MY time to change from my tried and trusted recipe I have been using for years. I emphasise that this reaction is based upon MY taste characteristics. Others may find this good, particularly those who have not had a lamb stew before.
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10 users found this review helpful

Egg Plant Castles (Aubergine Castles)

Reviewed: Sep. 5, 2010
How excellent was this - a stunning visual treat that tastes super as well. I followed the last reviewers suggestion and had thin Zucchini slices and this also drew a gasp of pleasure from my guests as I served it. Will recommend this to my boss as a dish for the Café! Thank you.
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4 users found this review helpful

Mexican Shrimp Cocktail

Reviewed: Sep. 2, 2010
As written, this recipe is good. I personally have a problem usually with canned juices and all the unnatural ingredients that go into them. Also preparing horseradish can produce such different degrees of "heat" that I can't see how this can be the same each time without specifying which prepared horseradish. I made it exactly as written twice - the second time to be certain I hadn't mucked up the first time. I then made it a few more times trying different combinations and not using canned or prepared stuff like ketchup. It was a bit better to MY taste with natural products but I never managed to get a "Wow" taste. Maybe when I have a few more hours to experiment, I will try this again, but so far my 3 hours of trials have not substantially improved it.
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7 users found this review helpful

Mango, Orange, Grapefruit, Avocado, and Pistachio Salad

Reviewed: Aug. 18, 2010
Actually I want to give 4.5 stars. It doesn't get the final 1/2 star as I like a bit more bite of chilliness in a salad like this. So this is MY personal taste opinion. This is very good and is the second most popular salady item on the menu in our Café
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12 users found this review helpful

Thai-Style Grapefruit and Prawn

Reviewed: Aug. 18, 2010
I return again and again to Swiss Phil's recipes and his recommendations. They all seem so good and aimed at me and the Café in which I work. This is as he describes, sensually spicy, and has rapidly become a big hit. We call it Thai Prawns with Grapefruit! And when we ran out of it, I just went a bought some cooked prawns and used them with no real difference detectable.
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10 users found this review helpful

Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce

Reviewed: Jul. 30, 2010
It is impossible to beat my roast leg of lamb (bone in) with garlic and rosemary - or so I thought until I tried this one. This came extremely close to making me change my mind. A lot more work to prep of course, but well worth it for a special occasion. Thank you.
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10 users found this review helpful

Pork Stroganoff

Reviewed: Jul. 28, 2010
This was very good for a change. The original Stroganoff recipe from the mid 19th Century had no mushrooms and no onions, but was strips of beef filet in a mustard sauce finished with sour cream. Various chefs have tweaked that original and produced the Strganoff variants that we enjoy today. It was funny for me to eat a Stroganoff that did NOT have thin strips of meat, but the whole thing works very well, as a viable alternative to pork chops in a mustard sauce. I would have included some onion, but was pleasantly surprised that they weren't actually required.
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4 users found this review helpful

Grilled Swordfish

Reviewed: Jul. 20, 2010
Quite tasty, but I'm not convinced that a teriyaki flavour works that well. There are other grilled swordfish recipes that I prefer. But don't get me wrong. This is eatable.
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5 users found this review helpful

Best Stovetop BBQ Ribs

Reviewed: Jul. 20, 2010
Whilst very edible, I must say I prefer a good BBQ rib. MY DD liked the version I did with honey, and DH loves spicy, so in all I did this 3 ways. Perfectly adequate results, and good for when grilling is precluded by weather. But as a family, we said that there was no 'Wow' factor.
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5 users found this review helpful

Indian Tandoori Chicken

Reviewed: Jun. 16, 2010
This version is perfectly edible but pales, in MY opinion, when compared to Tandoori chicken generally available. I suspect that this may be the result of cooking at too low a temperature. A Tandoor is an Indian clay oven, where the temperatures regularly reach levels far hotter than the standard kitchen oven. I tried this recipe as specified and was disappointed, and I have given 3 stars as a result. I then cooked it at a much higher temperature, which resulted in a better consistency but dried it out too much. I finally slightly increased all the quantities of spices and yoghurt and cooked that on the highest heat I could, and found THAT would have rated 4.5 stars. So the spice combination is good, the principle is good, the cooking is not. I strongly reiterate that this is MY opinion. I also have a vague problem with using food colouring. By using Turmeric, you can get a good yellow colour without needing the artificiality of colouring, and tomato purée (or harissa if you like heat) can add a reddish tinge.
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30 users found this review helpful

Mom's Incredible Spinach Gratin

Reviewed: Apr. 26, 2010
This dish is very good and perfectly edible. I do have a nagging thought in my mind though, that a simple Spinach Mornay does the job just as well.
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7 users found this review helpful

Steak Tartare (thanks Fredy)

Reviewed: Apr. 24, 2010
This is very good. Many restaurants/bars do this dish, but few at this standard. I agree that maybe a spot more precision in the quantities wouldn't go amiss, but I also understand the joy with which this recipe was written, and glugs and slugs make that shine through! A good idea to newcomers is indeed to try it by putting in a little of the ingredients and adding to taste.
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4 users found this review helpful

Shrimp Salsa

Reviewed: Apr. 24, 2010
As advertised: very simple, very light and very refreshing. I want to give 4.5 stars because it is super as it is, but MY taste buds say that they expect just a little something extra. I emphasise that these are MY taste buds and would easily understand anyone rating this 5.
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5 users found this review helpful

Beer Butt Chicken

Reviewed: Apr. 24, 2010
I think the results are perfectly edible, and even tasty. I am not convinced that this method is an improvement upon any other methods I already know. I would back a traditionally roasted chicken against this any day.
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4 users found this review helpful

One Day Slaw

Reviewed: Apr. 24, 2010
This is very very good. As the footnotes say, drain the coleslaw and use the juices for a second batch that is subtly different. I made this for my café and it was the most popular by a long way, with the second batch coming second! Even though our coleslaw has been popular here for years! And we didnt find it overly sweet - depends on the sugar I guess, we used palm sugar.
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3 users found this review helpful

Avocado, Apple, Crayfish and Tomato

Reviewed: Apr. 23, 2010
So simple and brilliantly balanced. Thanks.
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4 users found this review helpful

Chicken Breasts Quebecois with Goat's Cheese Sauce

Reviewed: Apr. 23, 2010
Brilliant. I served these as appetizers and they were wolfed down!
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4 users found this review helpful

Roganjosh

Reviewed: Apr. 23, 2010
Delicious. A wonderful recipe.
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4 users found this review helpful

Bombay Aloo

Reviewed: Apr. 23, 2010
Simple and delicious. Thanks for this.
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4 users found this review helpful

Fillets of Sole Véronique

Reviewed: Apr. 23, 2010
Oh, how this took me back. Really delicious - peeling the grapes is a little fiddly, but the result was so worth it!
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4 users found this review helpful

Displaying results 1-20 (of 23) reviews
 
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