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

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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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19 users found this review helpful

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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13 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

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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9 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

Three Cheese Manicotti

Reviewed: Oct. 6, 2014
I agree that the sauce needs to be pumped up, but the author of this recipe doesn't mention what type of sauce to use... that, dear cooks is of course left up to you! Since my family loves my homemade sauce with sausage, that it's what I used. I cooked the pasta under al dente to make them easier to handle and piped in the cheese mixture with a pastry bag. A large baggie with a hole cut in the corner works well too. Less mess!
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6 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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6 users found this review helpful

Holiday Rum Balls

Reviewed: Dec. 18, 2013
Last year, I bought a grocery store bakery brownie and just let it sit out over night, worked out fine. What I did differently, was to add a tablespoon of Creme de Cacao (chocolate liquor) along with the rum, & I rolled them lightly in chocolate sprinkles just after the melted chocolate had set. Took them to a Christmas party and they were quite the hit! This year I'm making batches to add to other goodies for gifts. If you make these right, 5 stars is what you should be rating this recipe!
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4 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

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

Joe's General Tso's Chicken

Reviewed: Mar. 19, 2015
This recipe is just OK as written. It's lacking garlic and ginger. It was delicious with those 2 ingredients added.
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3 users found this review helpful

Cheesy Acorn Squash

Reviewed: Jan. 13, 2015
Squashes like sweet potatoes have so much more flavor when baked in the oven first, even though microwaving is faster. I tried the recipe as written (besides the baking of the squash and adding minced garlic) and we just weren't real crazy about the dish. I may try again but will try with half the called for onions and add panko and fresh grated parmesan for the topping instead of cheddar as that was the taste we didn't quite like with the squash.
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2 users found this review helpful

Sweet Teriyaki Beef Skewers

Reviewed: Dec. 21, 2014
The marinade is similar to the one I use for my chicken satay. I used this recipe and the idea to make it with both chicken & steak. Family loved the variety! This marinade was great. I served it with rice and my spicy Thai peanut sauce for dipping.
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2 users found this review helpful

Country-Style Steak

Reviewed: Sep. 27, 2014
Well, photo of this dish looked great... nice looking rich gravy! I baked it at 300, being nervous about 350 for 2 hrs, and although the steak was nice and tender, the gravy was pasty looking, tasting, and had no flavor. We were fighting for the S & P! I was glad I seasoned the meat before I floured them. If I ever make this again, I'll add way less flour to the broth and season it well before pouring over the meat. A bit disappointed after the long bake time.
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2 users found this review helpful

Best Egg Rolls

Reviewed: Jan. 25, 2014
I liked how easy these were to make and surprised I haven't tried home made egg rolls before as much Asian cooking as I do. Because of that, I have plenty of condiments to spruce up the flavor! I used the slaw mix and added a bit more shredded carrots, added a Tbsp. each of soy & Mirin, used a large minced clove of fresh garlic instead of powder, and increased the amount fresh ginger called for. I added a squirt of Sriracha sauce for kick. Hard to stop eating these! (These can be frozen!)
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2 users found this review helpful

Stuffed Jack-O-Lantern Bell Peppers

Reviewed: Nov. 1, 2013
I'm giving this 5 stars basically because of "stepperanddaniel's" creativity. I usually make a dinner with a Halloween theme, but couldn't think of a new idea & happy I ran across it. I made these with orange bell peppers for Halloween last night and the grand kids who were visiting loved them & even the hubby got a kick out of them! I did use my mom's recipe that I grew up with because it's tried and true (and love that it has rice in the mix) So...I can't really rate the recipe, but just wanted to say thanks much for sharing the idea!
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2 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

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

Garlic-Lemon Double Stuffed Chicken

Reviewed: Mar. 11, 2015
I had everything on hand and was going to make cordon blue, but this recipe appealed to me...my family are cheese lovers. I think you should always season the chicken and lightly flour before dipping & breading for better flavor and better adhesive of the breading. I also used low fat cheeses and thawed and squeezed out the moisture of frozen spinach and added a bit to the filling for color and at least some nutrient. Next time I'll get smaller breasts as they are quite rich.
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1 user found this review helpful

Cajun Chicken Pasta

Reviewed: Nov. 22, 2014
This is very simular to a dish we served over 17 years ago (I say served, as I movd from the area) at a restuarant I ran. Only difference is we used a bit more of (our version) of cajun spices & (didn't use green peppers) and servied it over orzo with wonderfully prepared asparagus and a nice chunk of our artisan bread. This was a customer favorite! I have prepared this at home with linguini and is just as good. I still don't add green pepper, I don't like the bitter taste they add to cream sauces. Fresh minced garlic instead of powder is necessary! Great comfort food with a restuarant flair!
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1 user found this review helpful

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