NJBRIX Profile - Allrecipes.com (12033854)

NJBRIX


NJBRIX
 
Home Town:
Living In:
Member Since: Dec. 2010
Cooking Level: Not Rated
Cooking Interests:
Hobbies:
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 8 reviews
Blackened Catfish and Spicy Rice
This recipe makes more rub than is needed for the 4 filets (16 oz.) I wanted to cook. The blend of seasonings was very good but it was too much heat for us even with reducing the pepper and cayenne to 3/4 t. (Next time will reduce to 1/2 t and use less salt.) I coated the filets with 1/4c melted butter, sprinkled the rub on both sides then baked it in the oven at 400 degrees for 20 mins. Part way through I turned the fish, drizzled with the remaining butter and finished baking until flaky.

0 users found this review helpful
Reviewed On: Mar. 14, 2014
Chef John's Smothered Pork Chops
Best pork chops ever! I usually adapt recipes to taste and what I have on hand but this is a keeper as is. Thanks Chef John.

5 users found this review helpful
Reviewed On: Mar. 13, 2014
Pork Tenderloin with Apples
Delicious! Because I can never seem to make a recipe as written some alterations were made: am not a fan of nutmeg so used allspice, didn't have Riesling so used Chardonnay. On advice from other reviewers I increased apples to 3, added 1/4 c more wine & broth, reduced vinegar a little and added a little extra cinnamon. Once the apples were mostly cooked and sauce thickened I added 2 packets Splenda to offset the vinegar. I did slice the meat into medallions, put in a baking dish and poured the apples over the meat. Covered with foil and put in the oven at 275 degrees for 45 mins. Didn't intend for it to bake that long but delays happen! The meat was very tender. We all loved it! (I wouldn't omit the vinegar because it adds depth. Next time will try balsamic.)

0 users found this review helpful
Reviewed On: Aug. 3, 2013
 
Cooks I Like view all 2 cooks I like
Cooking Level:
About me:
Cooking Level: Expert
About me:
 
ADVERTISEMENT

In Season

Labor of Love
Labor of Love

End summer with a bang with festive Labor Day recipes.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States