joeyblue Recipe Reviews (Pg. 1) - Allrecipes.com (12617629)

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Mongolian Beef and Spring Onions

Reviewed: Mar. 24, 2011
This is a very good base for Mongolian beef. I slice the beef thinner and fry less time as another rater mentioned as well. For a "Szechuan" kick I have made this adding red dried peppers. Yummy! As for the PF Chang's comments, those who think they are the best are going to the wrong Asian restaurants!
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4 users found this review helpful

Bill's Sausage Gravy

Reviewed: Apr. 10, 2011
This is a great standard recipe~although I was taught by my grandmother to use evaporated milk and water to thin if needed. This gravy (with a dash of cayenne) is excellent over country fried chicken and potatoes (don't forget the biscuits!)~not just for breakfast!
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8 users found this review helpful

Shrimp Fettuccine Alfredo

Reviewed: Apr. 13, 2011
I would use uncooked shimp. Leaving the cooked shrimp in the pan for the amount of time it takes to thicken the sauce makes them rubbery. Even then I would make the sauce after the shrimp has cooked and removed from the pan and then added back when the sauce is finished.
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7 users found this review helpful

Extreme Banana Nut Bread 'EBNB'

Reviewed: Apr. 27, 2011
I made this recipe twice. First time as listed and I thought the baking time was too long and the bread was too flat. The flavor is just as good and better texture when the baking time was reduced by 15 minutes (always check for doneness), I also added 1/2 teaspoon of baking powder and 1/2 teaspoon of vanilla (almond extract would work too) Greatly improved the bread's texture & was still nice & moist. Also using healthier butter replacement worked fine.
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2 users found this review helpful

Spicy Roasted Red Pepper and Feta Hummus

Reviewed: Apr. 29, 2011
Not bad base...but I agree with some other ratings I read about this recipe. Needs olive oil, tahini, & a bit of fresh garlic . I only used 1 tbls. lemon. And I would keep the feta on the side to eat with the pita chips! I didn't even attempt to add the feta to the mix. I used a jar of roasted red pepers in olive oil and used the oil from the jar. These additions will give this recipe a smoother texture and a better red pepper flavor.
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4 users found this review helpful

Amazing Butternut Squash

Reviewed: Oct. 7, 2011
Very good! Used the squash from my garden, and happy to find a new recipe to use them in! Although; I added a touch of fresh grated nutmeg, substitued light sour cream (1/4 c) for mayo, and used panko (instead of crackers) for a "classier" crunch and taste. This excellent side worked very well with our favorite pork tenderloin recipe.
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9 users found this review helpful

Pot Stickers Traditional

Reviewed: Jan. 23, 2012
Very good, but I would change the green cabbage to chopped bok choy (or a Chinese cabbage) and allow to drain off. There is a lot of water in cabbage. Secondly, I recommend steaming the dumplings first, then pan fry them. This way there is no concern with liquids in hot oil.
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5 users found this review helpful

Cheese and Broccoli Chicken Soup

Reviewed: Aug. 24, 2012
This was a good base, but like others I preferred to use chicken stock and to add onion & garlic in the roux. I added the stock directly into the roux (You really only need the one pot!) after the flour had cooked and after stirred until smooth, all the other ingredients saving the cream for last to desired thickness. I added a jar of pimentos, a teas. of fresh shaved nutmeg, and fresh chopped parsley at the end which always gives cream soups a bit more flavor & color. This recipe on it's own would have been way to bland for us. But again, a good base. Thanks for sharing!
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Creamy Chicken and Wild Rice Soup

Reviewed: Aug. 24, 2012
Yummy soup. I take a short cut which always turns out fine for me. (This can be a one pot soup!) I finely chop garlic & onion which I add to the flour & butter. After the roux is cooked I add the broth & water (but only 1 cup of water) & after stirred until smooth I add all the other ingredients saving the cream until last to get desired thickness. Great with a jar of pimentos and fresh grated nutmeg added towards the end for a bit more flavor & color!
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Traci's Chicken Noodle Casserole

Reviewed: Sep. 18, 2012
I'll give it 5*s since I,m sure it's great without alterations! Was looking for a creamy chicken casserole...and used this base but made it with what I had on hand. Wanted to make right away so I did not refrigerate. I halved the recipe & still had enough to freeze (just 2 of us) I cooked & cooled penne pasta & browned the cubes of chicken. I heated the soup & milk (evaporated) and added 1/2 C of cream cheese & 1/2 C sharp cheddar off the heat. I also added a cup of peas & carrots, used white pepper and a dash of nutmeg and a bit of fresh basil. I topped it with a mixture of panko and grated Parmesan for a little crunch. Came out great and only took about 25 minutes in the oven.
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1 user found this review helpful

Pumpkin Cookies V

Reviewed: Sep. 21, 2012
I added pumpkin pie spice instead of just the cinnamon, and added mini chocolate chips. I didn't frost them and they were great. I think just the cinnamon would not have been enough flavor for these cookies.
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Pot Stickers (Chinese Dumplings)

Reviewed: Sep. 28, 2012
These were OK, but still prefer the pork & ginger version...and before I made these I cut WAY back on the shrimp and beef! I make my own dipping sauce: 1/3 C soy sauce, 1/3 cup rice wine vinegar, (or Mirin if you like a sweeter sauce) 1 teaspoon sesame oil, 1/3 C sliced green onions, & 1 Tbls of Sambal. (An Asian condiment found in Asian or some grocery stores.)
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18 users found this review helpful

Unbelievable Chicken

Reviewed: Oct. 26, 2012
I really like this marinade, but I just had to add a bit of powdered chipotle for a little kick. It rained so I cooked them in the oven on a raised rack and basted a couple times with the marinade. I used boneless thighs...so much more flavor than the every day breast! Turned out great, and nice to have another marinade under the belt, so to speak!
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2 users found this review helpful

Corn Casserole I

Reviewed: Dec. 4, 2012
I thought this was a great find! Looking for a different type of corn side for Thanksgiving and was happy to come across this. I had a half red bell pepper I needed to use up so I diced and replaced it for the green chilies, and when I do make this again I will probably stick with the change as we all loved the flavor it gave. I may use half green and red for Xmas dinner for that festive look! And yes, it did have a souffle quality.
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Yummy Sweet Potato Casserole

Reviewed: Dec. 4, 2012
This is the first time I have made a creamy casserole versus just baking sliced up and sugared sweet potatoes. Everyone at thanksgiving LOVED this casserole and was asked for the recipe by several people. I will be adding it to my holiday menus from now on! I did add a bit cinnamon & nutmeg to the mix, which I felt it needed. I loved this topping...searched to find a recipe without the usual overly sweet marshmallows...and so happy I found this recipe~thanks Tina B!
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Mom's Zucchini Bread

Reviewed: Dec. 4, 2012
I grew zucchini this summer and had quite a few! I made this bread with my first ripe one and the family devoured it! I spent an afternoon grating a bunch of them at the end of the season and froze the 2 cups needed in individual freezer bags to enjoy this yummy bread throughout the winter. Excellent recipe!
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World's Best Lasagna

Reviewed: Dec. 4, 2012
Better than my mom's which I have been making for eons, and that is saying a lot! The work is worth it, and my family even wanted the leftovers again the following night. I can't believe anyone could say they were disappointed in this recipe, my goodness! Thanks for sharing this fabulous recipe John!
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Gingerbread Men

Reviewed: Dec. 13, 2012
I was in a rush and requested to make gingerbread cookies so this recipe was great for me. This rolled out easily without stickiness and very easy to cut out and position. I did bake them for only 8 minutes on the second tray and liked them a tad softer. I doubled the recipe and glad I did as the yield was much better. I did add clove and nutmeg to the fold for a bit more traditional flavor. I will certainly be making these again to add to our Christmas cookie platter. Thanks for sharing this Kim!
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Sauce Rosee

Reviewed: Jan. 5, 2013
We really liked this sauce although I started with less olive oil (6 tbls. not necessary). I tossed grilled chicken and penne with the sauce and it came out very nice.
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Chef John's Swedish Meatballs

Reviewed: Oct. 31, 2013
I thought this recipe was really good, although I share the opinion of another reviewer which is to make & cook the meatballs first. I was in a rush so this made the cooking time faster, and took a couple extra shortcuts. I did not saute the onions-I just minced them, and did not chill the meatballs either, I just rolled them & tossed them right in the oven. (came out fine!) I started the gravy (I also added a bit of nutmeg to the sauce)after the meatballs were in the oven for about 10 minutes so both were hot & ready at the same time. I should add that I only made enough meatballs for 3 but kept the gravy amount as written so we would have plenty for the egg noodles we topped this dish with. We loved the flavor, and these will replace the recipe I've used in the past!
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2 users found this review helpful

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