jjm1982 Recipe Reviews (Pg. 1) - Allrecipes.com (13627009)

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Bubba's Best BBQ Sauce

Reviewed: Jun. 6, 2010
Excellent BBQ Sauce, I make as directed but omit the steak sauce and hot sauce. The chili powder adds some heat and the steak sauce seems redundant with the 1/2 cup of worcestershire sauce. I served this sauce along side a pig at a pig roast and recieved several compliments.
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4 users found this review helpful
Photo by jjm1982

Restaurant-Style Buffalo Chicken Wings

Reviewed: Jan. 30, 2010
This is the closest thing to hooters that you can make at home, and the chicken comes out delicious. I use a ratio of 75% hot sauce and 25% butter because I like spicy. Take the chicken out of the fridge and let it reach room temperature before you dredge it in the flour. Also, leave the flour coated chicken in the fridge for at least 2 hours before frying. If you want spicy sauceless wings, dip the chicken into the hot sauce before dredging, then coat them in the flour, refrigerate, and fry. They come out really tasty this way, and aren't so messy. Obviously you can also dip them in the hot sauce, dredge them, fry them, and then dip them in the sauce again if you really want a kick. Awesome submission, thanks.
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19 users found this review helpful

Chicken Kabobs Mexicana

Reviewed: Jan. 30, 2010
This recipe was a little bland. Here are some suggestions for improvement: Marinate overnight, add 1 tbl spn chopped fresh garlic, increase cumin to 3 tsps, add 1 tsp of chili powder, add 1 tsp of oregano, or mexican oregano, if you like spicy add some paprika and crushed red pepper to the marinade, include a jalapeno on the skewer (halved and seeded). With these changes, I think this recipe becomes 5 stars.
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6 users found this review helpful

Taqueria Style Tacos - Carne Asada

Reviewed: Jan. 30, 2010
I will make again with the following changes: I will decrease the amount of vinegar to 1/4 (or maybe even 1/8) of a cup. The vinegar overpowered the taste of the seasonings. I will also increase the amount of cumin and chili powder from 1 tsp to 1 tbl spn for each. The recipe was pretty good, I used chihuahua cheese instead of queso fresco. Thanks for the submission, it's a great start toward authentic tasting taqueria tacos.
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3 users found this review helpful

Basil Shrimp

Reviewed: Jan. 30, 2010
I cut the mustard in half and followed everything else exactly. I let the shrimp marinade for just over an hour, and yes the citrus did start to cook the shrimp, however it did not alter the texture of shrimp at all. I had several people tell me it was some of the best shrimp they had ever had.
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4 users found this review helpful

Sloppy Joes

Reviewed: Jan. 18, 2010
Good recipe but I have a few suggestions. Between the barbeque & brown sugar, these are very sweet sloppy joes. Next time I will omit the brown sugar. I would also add 1 diced green pepper and only use 1 onion as opposed to 2. Use a good barbeque sauce because it is the focus of the flavor in these sloppy joes. I will also add some salt next time for a more savory flavor. Great submission.
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78 users found this review helpful

Pizza On The Grill I

Reviewed: Jan. 15, 2010
I am a big fan of the grilled pizzas, but like some other people I definitely had trouble keeping the bottoms of the crusts from burning at first. I brush olive oil on the grates, get the grill as hot as I can, par-bake the dough, throw the toppings on and slide the pizza to the side and off the flames, keeping the grill as hot as possible, but the pizza away from the flames is key to melting the cheese & cooking toppings while not burning the bottom of your crust.
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3 users found this review helpful

Traditional Pita Bread

Reviewed: Jan. 15, 2010
The pitas were fine. Mine bubbled up ok (I had the pockets). I made home made gyro meat and when I made the gyros with this pita bread, the bread couldn't stay together. I will try these again, buy may try them in the frying pan with olive oil next time.
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0 users found this review helpful

Mall Pretzels

Reviewed: Jan. 15, 2010
Rolling out the dough was tough because it's hard to 3' of surface area to work in most kitchens. I think rolling the dough out to pencil thin is WAY to thin. I would say about the thickness of my thumb. The pretzels did not taste like the authentic "mall" pretzels, but they did taste really good. I had a hard time getting the salt to stick. I would also like to make the outer crust a little darker and more chewey but keep it soft inside the pretzel. Maybe I need to modify my egg wash?
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1 user found this review helpful

Classic Chicken Noodle Soup

Reviewed: Jan. 15, 2010
This is a great soup. Remember if you are making a large pot, only add egg noodles to the soup you are going to eat (they will continue to expand in the broth if you have left overs that you want to refrigerate). I love a bowl of this soup with a grilled cheese in the fall and winter months.
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5 users found this review helpful

Balsamic Vinaigrette

Reviewed: Jan. 15, 2010
It was a good flavored, very simple base for balsamic vinaigrette. Next time I think I will try to add more garlic & will try adding the honey for sweetness.
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0 users found this review helpful

Sweet Chipotle Grilling Sauce

Reviewed: Jan. 15, 2010
I modified this recipe, I used (1) 7.5 oz. can of chipotle peppers in adobo and added a quarter cup of honey. The contrast of flavors between sweet and hot is incredible, it tastes equally as good on beef or chicken. This stuff lasts forever in the fridge, and freezes really well also.
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52 users found this review helpful

Fast Chicken Soup Base

Reviewed: Jan. 15, 2010
Excellent recipe for soup base. I use 4 or 5 carrots and celery stalks (to balance out the ratio with the onion). I do cook the vegetables before putting them in the pot, I think it adds more flavor to the broth. I added parsley, oregano, basil, and 2 cloves of minced garlic. I freeze this soup base and pull it out as I need it, then just add some peas and egg noodles. Thanks for an easy and fast solution to making a great homemade pot of soup.
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1 user found this review helpful

Corn Tortilla Chips

Reviewed: Jan. 15, 2010
These chips have a restaurant flavor, not a "store bought" flavor, which I prefer (I fried them). The concept is really simple and so is the work, I just cut the tortiallas with a pizza cutter, fry about 10 at a time for about 20 to 30 seconds on each side, scoop them out and pat them off really well with paper towels. The corn tortillas that I buy sometimes bubble when I fry them and the tortilla separates or cracks really easily, so I just make sure to keep a slotted spoon nearby to smash down on the air bubbles for a few seconds. Salt them while they are still warm, but I think the chips taste better if they sit for a day sealed in a container or in a bowl with plastic wrap.
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8 users found this review helpful

Traditional Gyro Meat

Reviewed: Jan. 15, 2010
I omitted the step with the roasting pan and boiling water. I just baked the meat mixture in a meat loaf pan with a towel over the top. The flavor of this meat is dead on for what I expect Gyros to taste like. If only something could be done about the texture...
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2 users found this review helpful

Greek Tzatziki

Reviewed: Jan. 15, 2010
This recipe had exactly the taste I was expecting. I also used the non-fat greek style yogurt so I didn't have to do any straining. I found the 3 tbl spns of Dill to be a little too much (changed the texture of the Tzatziki Sauce), next time I will try 1 tbl spn and add more if desired.
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Spicy Chili French Fries

Reviewed: Jan. 15, 2010
I followed the recipe closely and was surprised at how these turned out. Usually fries in the oven are too mushy for me, so I cut the potatoes very thin (about 1/4" thick strips) and they crisped up very nicely. Also add 1 tsp. of paprika to the mix and it will really help tie in all the flavors. Great submission.
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34 users found this review helpful

Blackened Chicken

Reviewed: Jan. 15, 2010
This is a very easy recipe that yields delicious results. When I think blackened chicken, I think pan fried (not oven baked). I used a cast iron skillet, let the pan heat up for about 10 minutes (the hotter you can get the pan the better the flavor). I simply put the chicken in the pan (no butter & no oil, the chicken will stick in the pan at first, but if you just let it cook, it will completely release itself). The chicken cooked about 7 minutes on each side but this will vary greatly on the thickness of your chicken. I had beaten my chicken down to about 1/2 to 3/4 inch thick. Also be sure to pull your chicken out of the fridge and allow it to reach room temp before applying the rub. With no oil and no butter to cook the chicken, this is a full flavored recipe that is incredibly healthy.
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21 users found this review helpful

Jalapeno Popper Spread

Reviewed: Aug. 10, 2009
This is a good recipe, it tastes remarkably like a popper. Definitely stay away from the microwave, use the grated parmesean on top and throw it in the oven at 350 for 30 minutes. I use 6-8 fresh jalapenos, I dice them but do not remove the seeds.
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1 user found this review helpful
Photo by jjm1982

Buffalo Chicken Chili

Reviewed: Aug. 10, 2009
This is an amazing alternative chili recipe. Like some of the others, I had a very pre-conceived notion of how this would taste before I tasted it, and the flavor was not what I was expecting. That does not mean, however, that this is not a 5 star recipe. I used 3/4 cup of Frank's Wing Sauce, and I will probably double it the next time I make this chili. But keep in mind, this IS a CHILI recipe, and should also tast like chili, not just a hot wing. I thought the submitter came up with a wonderful balance between the traditional taste of chili, and the lingering heat and flavor from a hot wing. Thanks alot for the submission.
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