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Gerry's Chicken Enchiladas

Reviewed: May 22, 2005
I followed the recipe to a "T" and they came out great. I was asked for the recipe, and praised often for this one. O.K. so, it almost seemed as if the author, bless their heart, was trying to think of extra steps as I went along following the recipe. For instance, why simmer the chicken with the enchilada stew mixture and then have to dig it out? Well, I did it according to the recipe, all I can figure is that the acidity of the tomato mixture helps to break down the chicken to make it shred up real nicely. I bought hatch red chile enchilada sauce, the hot version, and they were still not hotter than they should be. The only thing I would try differently, though I did it the way the recipe said to do it, would be to try making it with the corn tortillas in oil instead of heavy cream, only to save a little money on a step that might be uneccesary. If you want them to turn out perfect though, follow the recipe the first time and then do what you want after everyone tells you what a wonderful cook that you are. Yummilicious!
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2 users found this review helpful

Vegan Mexican Stew

Reviewed: May 22, 2005
Father, forgive me, I used chicken broth and added chicken parts, I could hear them clucking in protest the whole time... cluck cluck, cluck! It was great! A major hit. A mexican man where I held the function came out of the warehouse and meekly approached me and asked me what it was I was cooking. When I told him, he quietly told me that he came out because it smelled like his grand-mama's house when she would make menudo. He seemed really moved by the whole thing. I have to say this is a wonderful soup, I had to keep adding liquid as I went because it can tend to steam off, and it just continued to get better and better. Make a batch and put it in the fridge, you'll have something delicious and hearty to eat all week!
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29 users found this review helpful

Mom's Cucumber Salad

Reviewed: May 22, 2005
Oh boy! This is good! We just hit our first day over 100 degrees yesterday, so I wanted to start doing summer cool recipes. This will be a hit all summer. I was afraid of the sugar, seemed like too much, but I like to be true to a recipe for the first time, and it worked really nicely. I couldnt find my white vinegar so I used rice vinegar (then found the white) and it also worked very well. There is something about the combination of cool cucmber and the salty sweet dressing that makes you want to have more. I kept taking sneak bites before I could put it in the fridge to cool. I wouldnt do anything different, Yum!
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34 users found this review helpful

Burgundy Pork Tenderloin

Reviewed: Apr. 25, 2005
This recipe is great, and making it is about as easy as falling off a log. You need to know some things though, so yours will turn out wonderfully, like mine does every time i make this recipe. First of all, the pork should be relatively pink when it is done. This is due to the fact that it was swimming in Burgundy Red Wine. Be sure to use a meat thermometer and bring the temp to 160, and if any of your guests complains that they think they are going to get trichanosis, politely ask them to leave and go to applebees where they process and overcook everything. Next, I am not sure how this recipe was called Burgundy Pork Tenderloin and it calls for red wine. Be sure to use BURGUNDY red wine, as the title suggests. The fun thing about burgundy is that there is no such thing as an expensive burgundy wine. It is usuall near the mogen david and other cheap wines. Don't bother changing the Bbrown gravy amount. Also, the first time I made this I thought I would be smart and braise the roast first to make it more tender. The next time I made it I just threw all the ingredient into the pan as the recipe suggests and it came out way better. It takes about five minutes to construct this recipe and it is the best I have ever found. Have fun!
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928 users found this review helpful

Caesar Salad Supreme

Reviewed: Apr. 25, 2005
I have never had anyone rave about croutons before, but these are worth raving about. I would definitely recomend getting a nice firm crafted bread from the store to make them, they turn out so delicious and add to the recipe so well. This is incredibly easy to make, and a classic taste that harkened me back to the Caesar Salad i had at Romeo Y Julliettas in Cabo San Lucas. I would use a little more anchovy next time. Be sure to leave the garlic that you saute in the oil large enough to "fish out" after you are done infusing. Have a ball with this award winning recipe.
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2 users found this review helpful

Ladyfingers

Reviewed: Apr. 25, 2005
I tried making these twice, and wouldnt bother making them again because they are too difficult and don't turn out as good as the ones you buy at trader joe's for 1.89. If you are going to try let me give you a few pointers. Get your oven preheated really well, let it cycle on and off a few times. When you pipe the fingers onto the cookie sheet, make sure they are close enough to bake together, not more than a quarter inch apert. Make the hole in the plastic bag (make-shift pastry bag) small and use your piping to make them the right size. Don't over mix the two egg mixtures. Fold lightly. Good luck! .....really
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4 users found this review helpful

Indonesian Satay

Reviewed: Apr. 25, 2005
I turned out horrible but it was my fault. here are some tips for you so that you don't make the same mistakes as me. I was out of propane so I used the broiler in the oven. It overcooked the chicken horribly. Use a grill if you can. Don't leave in the marinade too long either, it will dry the chicken. If you are going to err to either side of the cooking spectrum, undercook these, then finish them in a warm oven if they are too pink. The peanut sauce was incredible. I will make this again, but do it right next time. Here's five stars, because you weren't at my house the night that I ruined a perfectly good recipe.
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2 users found this review helpful

Rita's Eggs Strata

Reviewed: Apr. 25, 2005
Just Fabulous. I wasn't sure where the recipe was going with the worchestershire sauce and all that savory stuff, but boy oh boy, this comes together to make a dish that is very tasty and classier than all those Sunday brunch easy-cheesy egg creations. I will keep this close at hand for future reference, YUM! Be sure and use a firm bread, I didnt have any stale bread so i just left mine out for a couple hours to dry out. The thing I liked about this is that you make it the night before (or longer), and it lets you make other wonderful fresh things to go with it, a great helper for that spectacular brunch you are planning.
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83 users found this review helpful

Elvis Presley Cake

Reviewed: Apr. 25, 2005
Holy Mackeral! This was triple sweet! What the heck was I thinking? I just don't know who in the world could eat this and take more than one bite. It was so sweet. I even followed other reviewers suggestions and cut the sugars down, but it was like a cavity waiting to happen. I feel bad giving a bad review, but i will not make this again. I am going to be nice and give it three stars, but that is very generous. It should be re-named "sugar ball with sugar frosting super sweet cake from hell".
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11 users found this review helpful

Chicken Monterey

Reviewed: Apr. 25, 2005
This is an elegant and incredible recipe, the name "Chicken Monterey" does not do it justice. You have to make it right, if you don't follow the recipe don't complain. This is a classic french mushroom sauce and the flavors combine to make you nearly weep. I made this for a party I threw and didn't even try it till after the party because I had been cooking all day. When I popped a bite into my mouth I made noises that were, well, inappropriate. When you brown the chicken, do it in hot, almost browned butter to acheive the browning without overcooking the chicken. I think that may be where some people are complaining, they destroy the chicken before they ever put it in the oven. The sauce needs to be made exactly according to the directions. I will cherish this recipe in my files forever. -Oh yeah, I am going to try adding some diced green chiles next time, but only because I have followed the directions once already.
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31 users found this review helpful

Classic Tiramisu

Reviewed: Mar. 11, 2005
I made this recipe twice. The first time I tried to make my own ladyfingers which was a mistake. Buy them, they are better and so much easier, Trader Joe's has them. I couldn't beleive how delicious this was! I made it in the springform pan, then dusted with powdered sugar, and shaved chocolate on a nice platter. Fabulous, better than any restaurant tiramisu I have ever had. I also made a raspberry puree from frozen raspberries and sugar in a blender, throwing in some of the mascarpone mixture. I then piped some of it on the serving plates in squiggles. It was so gorgeous and so delicious it was almost intimidating! It made me want to run around outside and scream. Follow the directions!
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1 user found this review helpful

Baklava

Reviewed: Mar. 1, 2005
I have eaten lots of Baklava and watched my father make it before, but never made it myself. I have to say, this recipe nails it! I added a little rose water to the honey mixture because I heard that makes it better. It was great, I took half the batch to a clients house and left the other half for my roommates, who stopped me dead in my tracks next time they saw me and told me it was the best thing they have ever eaten in their life. I just grinned. If you want a classic and delicious baklava, this is the one. Oh yeah, I was a little heavy on the butter, i ran out and had to melt more. Don't get the phyllo soaked with butter, the honey mix will do the honors on that.
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1 user found this review helpful

Corned Beef and Cabbage II

Reviewed: Mar. 1, 2005
Very Good! I cook and demonstrate for a living, so I am always cooking different things for my two guy roommates, then they tell me what they think. They said this was better than they have ever had, and loved the slight essence of orange that this recipe has. I will make it again!
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4 users found this review helpful

Italian Sausage Soup with Tortellini

Reviewed: Mar. 1, 2005
I needed a nice soup to go with an Italian themed dinner for guests. This soup is unbeleivable, I have gotten nothing but raves on it. The first time I made it I used fresh basil, the second time I used dry. They were both great, but the one using dry tasted a bit more like "pizza" than the fresh. Be sure to let the sausage brown nicely, it adds a lot of great flavor. This is going in my archives for good!
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1 user found this review helpful

 
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