HYPATIA1219 Recipe Reviews (Pg. 1) - Allrecipes.com (1173082)

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Barbecue Tomatoes and Feta Melt

Reviewed: Nov. 27, 2014
You could also use an aluminum foil pan so you won't mess up the dish, or just get one at a thrift store that you will keep just for this purpose, because you are seriously going to want to make it often!
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Lemon Thyme Chicken

Reviewed: Nov. 27, 2014
This is some restaurant-quality chicken, and this from a seasoned cook of many years. Bravo, Conner, for having such a wonderful flair for food at such a young age!
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A Nice Slow-Cooked Pork

Reviewed: Sep. 27, 2014
This is great. I used pork shoulder, bone-in, and fresh rosemary. Serve with mashed potatoes (or sweet potatoes) rather than cooking in the crock, my potaotes got mushy.
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Easy Cherry Tomato Corn Salad

Reviewed: Aug. 7, 2014
It is waiting in the fridge for supper tomorrow... but without the 'party-ing' time, the hubs rates it thumbs up! I used fresh corn on the cob, cut off from leftovers tonight (3 ears worth)and Sweet 100 tomatoes which are a little larger than cherry tomatoes.... can't wait! -- PS, it was a delicious hit! Keep well for a couple of days, I recommend trying it if you are considering it!
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5 users found this review helpful

Calabacitas con Elote (Zucchini with Corn)

Reviewed: Aug. 6, 2014
Excellent as written, even better if you skip the cilantro and sprinkle in about 1/4 tsp. cumin and for (or in addition to) the poblano pepper substitute a large jalapeno (seeded if you like so it won't be too spicy) and chopped, with the onions & garlic while sauteing in pan. We ate this as a main dish with four flour tortillas that I steamed one at a time over the simmering vegetables and buttered and stacked on warm plate. There are only two uf us and there were NO leftovers!
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Creamy Carolina Potato Salad

Reviewed: Mar. 1, 2014
This is really good but I leave out the celery seed and use finely sliced celery because we like it. Celery seed is a good alternative for people who (think) they do not like it. I also like to add some chopped sweet gherkins to this, and sometimes if I do not have enough eggs, use less eggs.
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Turkey Bacon Avocado Sandwich

Reviewed: Nov. 29, 2013
Delicious... best in the summer with crockpot roasted turkey breast but still acceptable in November with leftover turkey and less than stellar tomatoes, and to take it over the top add some cranberry relish and chipotle mayo! But a solid 4 stars as written!
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Grilled Turkey Reuben Sandwiches

Reviewed: Nov. 29, 2013
Delicious as posted, thank you!
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No Knead Beer Bread

Reviewed: Sep. 22, 2013
This was good but not awesome... but in fairness to Chef John, it may have been the pale ale I used. He does not specify the beer to use and personally there are not that many beers that I like (wine person here)... so I chose the one recommended by my local liquor store proprietor. It's not bad, just more 'hoppy' than I expected, but plenty flavorful and it has a great texture, especially after it cools... which I highly recommend Chef John's suggestion to cool completely before slicing. We could not resist the aroma so sliced while it was till very warm. I am looking forward to the rest of the loaf. You should rry it, it is a good bread. Good crust, moist crumb, and not at all hard to work with. You can skip the cornmeal if you use parchment, but do NOT skip the water in the rack underneath, that's crucial. My husband LOVED it.
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Braised Balsamic Chicken

Reviewed: Sep. 21, 2013
This was really good, made it just as the recipe states except cut in half and used small chicken breasts as there are only two of us. Served over steamed rice with sauteed zucchini and mushrooms as a side. Delicious and full of flavor. I think next time though, I would use pull the chicken and onions out of the pan after browning and add the juices drained from the tomatoes and the balsamic vinegar and deglaze the pan, then simmer that down to about half and add back the chicken, onions and drained tomatoes to simmer for the last fifteen minutes. Definitely don't overcook this, if you cook as stated the chicken will be perfectly moist.
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Pork Chops with a Riesling Peach Sauce

Reviewed: Sep. 16, 2013
I really WANTED to LOVE this, it sounded good. I read all the other reviews and decided to try some of their ideas because I could see where if the chops were just seared and baked with the sauce poured over the flavors were not going to meld. So I put the well seasoned and seared chops in a baking dish and poured the wine reduction and peaches over them and cooked until the chops were JUST done... and then set them aside and thickened the juices with some cornstarch and stirred in a pat of butter just for good measure. If not for the sauce this would have had no flavor whatsoever, and even the sauce doesn't take it 'over the top'. I used a good quality Riesling too, and fresh peaches from the farmer's market. Sorry Kristie, it was just too bland. I would have enjoyed my peaches and wine more as sangria to drink along with some marinated and grilled pork chops.
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Chicken Parmesan

Reviewed: Sep. 1, 2013
The recipe does not differ from what I do, using a good quality jarred spaghetti sauce or homemade from the freezer if I have it, do but I think Chef John needs a little ARITHMETIC review. An 8 ounce can of tomato sauce is just barely a cup. 4 breasts times 1/3 cup sauce = 4/3 or 1 1/3 cup sauce. Chef John, did you possibly mean 1/4 cup (about 2 tablespoons) of sauce per breast?
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Summer Fresh Tomato Basil Dip

Reviewed: Aug. 23, 2013
I don't care for the fat free cream cheese or sour cream so I used LOW fat instead and let the cream cheese come to room temperature before I started. I think it would be a good idea to salt the tomato slices first and drain them for awhile before you put them in the dip, to remove some of the liquid, and substitute onion powder instead of onion salt. This would give the dip a better consistency without changing the flavor. You could also roast the tomatoes first or use sun-dried packed in oil, just drain and pat the oil off with paper towels.
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Summer Tomato Pie

Reviewed: Aug. 4, 2013
My grandmother made this same recipe as did my Aunt Nina and several ladies in our community when I was growing up, although some did substitute green onion or minced onion for the garlic because at the time garlic powder wasn't readily available and fresh garlic wasn't always something they had in their gardens. Some used dill instead of basil because that is what they grew to make their dill pickles. There is a reason to salt the tomatoes, to draw out the moisture so the pie is not soggy. If you slice them thinly there is no need to skin them. Many southern recipes are handed around from person to person with no one knowing who came up with the original. This one is good but if you want one that is truly EXCELLENT try the one on Sweet Tea and Cornbread's blog, it is even richer and creamier than this one -- and I loved my GRANNY's tomato pie, but ST&C just takes it over the top.
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Chris' Grilled Orange Chicken

Reviewed: Jul. 22, 2013
Three stars as written. Not bad but not great. Reading other reviews, I agree with some: Add the Zest as well as the juice of the fruit. Add some neutral flavored oil if you wish. Add some other seasonings if you wish (cayenne works well if you like a little heat but we liked the clean taste of the citrus so that's all we added, no onion, garlic, etc.) I used a 'needler' on the meat before marinating, which helps it pick up more moisture and flavor. They are inexpensive and available at most kitchen supply sources. Salt and pepper immediately before putting on the grill over a MEDIUM-LOW flame, JUST until done, don't let it get overdone. An instant read thermometer is another good investment, not just for this recipe but for cooking all meat. For the person who thought this was a ceviche -- NO, it's not. The citrus won't 'cook' your chicken as it does fish. For those who wanted a sauce or a basting liquid or both -- boil the marinade about 10 minutes or longer and use it for a sauce; boiling destroys any bacteria. Or make a double batch of the marinade and thicken it as another reviewer suggested with either arrowroot or cornstarch. If you want it as a sauce you DO need to add the butter; the wine is optional. With modifications this could be five star.
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Baked Denver Omelet

Reviewed: Jul. 6, 2013
Great recipe and great method. Just two of us here, so I bake this in four eight ounce ramekins and we eat two and have the other two for the next day. You need to do is microwave them covered about a minute each and make some toast and a side of fruit!
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11 users found this review helpful

Striker's Potatoes O'Brien

Reviewed: May 1, 2013
Striker, are you married? Because if not I am pretty sure your cooking could catch you whatevever mate your heart might desire! These are GREAT -- WONDERFUL idea!!
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Irish Coffee Cocktail

Reviewed: May 1, 2013
This is straight from the Emerald Isle and should ONLY be made with Jameson's finest. Wonderful way to end a meal!
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Buttermilk Syrup

Reviewed: Jan. 5, 2013
I have made this recipe a LOT, long before I found it posted here, and have even made it in the last few years with Whey Low Sugar Substitute (don't try it with other sugar substitutes though, like Splenda or Nutrasweet -- it will NOT work!). There are two keys to it -- don't cook it ANY longer than absolutely necessary, just watch for the color and texture to change and remove it from heat IMMEDIATELY, then stir in the vanilla (not before or it will be bitter)and use a BIG pot or it will boil over and you will have a real mess on your hands. It should be light colored like caramel, not dark brown. And yes it does get hard when it is cold but you can warm it up in the microwave and it will remelt -- just keep an eye on it. Stores well for months in the refrigerator but portion it up in small jars as repeated heating will thicken it. Great stuff! Try it as a glaze for a cake or stir in pecans and use as a sauce for ice cream -- yummy!
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Sauce Rosee

Reviewed: Jan. 4, 2013
Four stars bedause this is a good base for a rose sauce, but the seasoning is off, and more basil and marjoram works better than thyme. However, individuals can tweak the seasoning to their own taste. For those who didn't like the sweetness, note that the better (and more authentic way) to 'sweeten' a too acidic tomato based sauce is to increase the amount of ONION and sweat them down in the oil well at the beginning of the cooking. Balance of sweetness is also dependent on the white wine used and DON'T leave it out if you want authentic rose sauce. if you prefer a less "sweet" sauce, use a fruity pino grigio, not chardonnay which is much too assertive and astringent, or a blended white table wine. If you do want a bit LESS acidic sauce use a slightly sweeter wine like a Riesling. It should definitely be added in sooner rather than later, also, to mellow the flavor, before adding the cream. Don't use a wine you would not drink -- especially not 'cooking wine' which is bad wine with salt added. All that said, yes if you are not going to use more onions and (RED)bell peppers, then definitely cut back on the oil. Using more of those two veggies will help incorporate the oil better. Thanks for the recipe!
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