JJDON Recipe Reviews (Pg. 1) - Allrecipes.com (1266890)

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Ten Minute Enchilada Sauce

Reviewed: Jun. 9, 2011
I was browsing to see if my own recipe is here - this isn't it, but it's close. I can offer a few tips on this, though. My brother worked in a chile packing plant in Hatch, NM for a while. ("I quit when they put me on jalapenos!"). His advise is to never use chile powder because they grind up the whole chile - stems, seeds, branches, small animals (:
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Cioppino

Reviewed: Nov. 15, 2010
My wife says, "I like yours better....." HAHA, but it's not so different, either. I use no butter or oil beyond sauteeing the sofrito (onion, carrot, celery) in the beginning. The secret weapon is a fennel bulb instead of celery, there. It adds a unique sweetness that goes really well, and I got that from some famous chef (who I don't recall). I grind the stock to make a thick broth, and then add some fish to cook down, which makes a fish stew. Then I add the whole pieces and shellfish only at the end, as here. Rich, thick and yummy with french bread. Some advice for newbies: It doesn't matter a whole lot what fish you use, but you want lean whitefish in general - salmon really doesn't belong here. And a great cioppino is expensive - be ready for a $50 pot of soup..... Oh, yeah, a bit of red pepper flakes is standard for cioppono, too. It's supposed to have a bit of a kick to it - just a bit.
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8 users found this review helpful

Cream of Mushroom Soup I

Reviewed: May 21, 2010
I was actually looking for variations of my own soup - this is a good recipe. A couple of thoughts, for better or worse: I start with sofrito/mirepoix - onion, carrot, celery, which gives MUCH more flavor, and then use broth, too. A TV recipe roasted the shrooms first, which I don't do but it looked good. I put a handful of (rehydrated) dried porcinis in, which gives it a real kick and depth. And I NEVER use flour in soups - as one said here, "It's just like Campbell's!" I reduce the soup to get a natural thickening, plus it concentrates the flavors. Chunky or no is a matter of taste, and this is good with or without cream, too. Make sure it has enough salt, it's the secret to a great soup, in general.. Good stuff.
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Creamy Carrot Soup

Reviewed: Dec. 10, 2008
Was looking if I should post my recipe, but this is essentially it, the best carrot soup in the world. I use: no potato, bay leaf instead of rosemary, and greatly less cream, just enough to give it good mouthfeel. I also run it through a food mill... Let the soup thicken itself by reduction (and the butter helps) Essence of carrot, really - sweet, yummy, very elegant if done well.. Oh, and I never use meat in a vegetable soup - no stock for me.
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Jamie's Minestrone

Reviewed: Nov. 25, 2008
This IS minestrone soup. Classic minestrone is a vegetable soup except for maybe stock - many here have meat...How Italian it tastes depends a lot on your touch with the spices (enough, but not too much). I don't use kidney beans, I do use a lot of mushrooms. I'll make the sofrito and maybe some veggies in broth and use an in-the-pot blender to make a heartier base, into which the chunkier veggies go to cook. This is the stuff, right here. Use all fresh ingredients, if you can.
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Garden Fresh Tomato Soup

Reviewed: Feb. 29, 2008
Thought I'd share my take on this, the best tomato soup on the planet. I do the tomatoes first, and run through the food mill. Then I add sauteed onions, like 1/2 onion for 8 tomatoes, and garlic and lots of chopped mushrooms. Instead of cloves I use thyme because we have it. Simmer for a time and chop it up with an in-the-pot blender. Cream is optional and 1/2 stick butter is good, too. In tomato season we always have this, 1/2 gallon at a time - my wife just sucks it down like candy.
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3 users found this review helpful

Amazing White Clam Sauce

Reviewed: Jun. 13, 2007
I was actually looking for my recipe to email someone, and this comes close - to address people's comments here, I make it like this, but start with a roue of butter and flour - you could use cornstarch. Then it gets thick without trying to reduce it so much. Classic recipe, to me...
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15 users found this review helpful

Garlic Sauteed Artichokes

Reviewed: Nov. 18, 2006
This is me, Jjdon - my recipe. I've done this a couple of times now, but I'll do it again so it comes up on top. Allrecipes edits the recipes they get and in this case they didn't necessarily do it well. People talk about cooking times and liquid - that all depends on the size of your artichokes. We like them about fist sized, which can cook in 20 minutes or so, cut in half. You need to think about the size, and you need to watch the time and liquid - this is actually almost braising. Often I will add liquid part way through. You can walk away but you can't walk away and forget it, either. If you pay attention and watch how they are going this is hard to ruin. Yes, I can see monster chokes taking 40 minutes and a fair amount of liquid.
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Best Lemonade Ever

Reviewed: Mar. 30, 2006
I searched for this recipe, because if it wasn't here, I was going to submit it. This is the only "Real" lemonade. Simply adding sugar to lemon juice tastes like sugar - simple syrup does not. One change I make - don't add the water, leave it concentrated. Then pour a bottomful in a glass and use sparkling water - WAY better...
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Yummy Sweet Potato Casserole

Reviewed: Oct. 6, 2005
I haven't actually made this recipe, because my Mother made it every Christmas, and every Thanksgiving, since the beginning of time. And now my wife has picked up the tradition. If we don't have it we just cancel the Holiday (LOL). There's one major difference, though, which addresses on reviewers desire for "More Sweet" - that is that we have always topped it with baby marshmallows, which get all toast in baking. Oh, and my wife likes a touch of cinnamon.
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Awesome and Easy Creamy Corn Casserole

Reviewed: Aug. 19, 2002
This is one that's worth the buildup. Just delicious. I cut fresh kernels off the cob (cook 10mins before putting in). Made it to recipe Saturday, everybody loved it. Doubled it, added 2 more eggs on Sunday, people cleaned out the pan. Recipe is more like custard inside, 2 more eggs is firmer but still moist. Both are excellent.
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17 users found this review helpful

Awesome Broccoli Casserole

Reviewed: Aug. 14, 2002
I make a similar dish, but with parboiled cauliflower florets, mushrooms and cheese, with a roue-just like macaroni and cheese - is good with broccoli, too.
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3 users found this review helpful

 
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