mjk Recipe Reviews (Pg. 1) - Allrecipes.com (13645435)

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Crispy Fried Chicken Wings

Reviewed: Feb. 17, 2015
While I added more seasoning, because I know my taste buds, I found this recipe an EXCELLENT start. First, it is NOT all about the breading and frying technique, it is about knowing your own taste buds. However, I followed my own advice (see below) and added garlic powder, sage, dill weed, onion powder, more thyme than called for. I read the last ingredient: Salt to taste after you cook them. That ends "BLAND" and makes it delicious.
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Lamb Stew In an Hour

Reviewed: Feb. 16, 2015
This is really good! I loved the end result but had to change it to fit my taste. However, the recipe is great and I have given it to several friends who have made it and said, "I made that recipe you gave me but it was nothing like what we had at your house." I then tell them the changes I made and several admitted they liked this one better. Proof that it is worth ***** THanks,!
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Chef John's Turkey Noodle Casserole

Reviewed: Feb. 4, 2015
I rate this a 5-star recipe though I made a few changes which change most everything. However, without the basics of this recipe I would never have turned out such a delicious casserole. My changes were mild cheddar rather than pepper jack, because it is what I had, and Fox Point seasoning rather than garam masala, for the same reason. The flavor was perfect but more than that the casserole had the perfect consistency and was neither too dry nor too wet. There are only two of us so this made enough to freeze for several more dinners, which makes it an instant hit in my kitchen!
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Cheddar and Vegetable Pasta Bake

Reviewed: Jan. 17, 2015
Sorry but some recipes are a "starting point or a "base" and this is one of them. I made this for a pot luck where I had the task of the pasta and vegetable dish. Yes, it is what I call a base recipe and, as such, it was a perfect base. By itself I could not have served it to my family or to my friends. Here are my changes: First, I sauteed chopped onions, red bell pepper and celery with the garlic. Second, I added Fox Point seasoning (Penzey's miracle for anything vegetables!) at the same time I added the pasta. Finally, I baked it but added the breadcrumbs and parsley as another reviewer suggested. It was delicious. I gave it 4 stars because as written, it would be fine for a beginner or someone who is not an experienced cook but wants to leave the mac and cheese box behind. Thanks for sharing.
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Stovetop Pork Chops and Potatoes

Reviewed: Jan. 14, 2015
My normal way of making chops is similar to this so I had to try it. I love it! I usually go to all the trouble of making mashed potatoes with chops and I dredge my chops in seasoned flour before browning them. Since I am attempting to make small changes in my carb intake, this was helpful. Since husband is not a big mashed potato man, this fit the bill perfectly. Also, I thickened the gravy with a bit of the leftover flour mixed with milk. Since I did not have seasoned flour for this recipe, I decided to use just a smidgeon of flour to thicken the sauce.
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Sweetened Spaghetti Squash

Reviewed: Jan. 12, 2015
Rating the recipe as is. It is wonderful. It is a little sweet for me but I have my own recipe which is a bit more involved: Cut squash in half, lengthwise. Bake skin-side up, cut-side down, until it is done. Turn over and use fork to pull up strands. Mix butter, brown sugar, a small can of mandarin oranges and a 1/2 cup of sliced almonds. Toss. Put it back into the shell and place it back in the oven for 10 minutes to heat through. Family loves this recipe.
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Horseradish Pork Chops

Reviewed: Jan. 12, 2015
This was really good. I have to say, I did not read the instructions all the way through and realized after they were in the oven what my errors were. But because they were so delicious, I decided to share my mistakes. First, I used Panko bread crumbs which soak up the butter and horseradish quickly. I also coated both sides of my chops, so had to double the recipe. Because I used Panko crumbs, I knew to salt and pepper the coating before spreading it on. The coating was superb. Since I had coated both sides, I chose to turn the chops over halfway through. The chops were juicy and tender as well as very flavorful. But I like to taste the meat, not the seasoning, so if you are looking for a recipe which will change the flavor of the meat, this is not the recipe for you (ie, if you put steak sauce or ketchup on your meat). Both of us agreed this recipe is a keeper and the simplicity alone makes it a 5-star recipe. Oh, I did like the onion idea from another reviewer so will try that next time. Thanks.
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Chef John's Perfect Mashed Potatoes

Reviewed: Dec. 18, 2014
I have been making mashed potatoes for well over 40 years. This is a basic mashed potato recipe for those who do not know how to do it or are unsure of how much butter and milk to add. What makes this perfect is "salt and pepper to taste". If your taste says these are bland, add more. Mashed potatoes, basic mashed potatoes, included these ingredients, nothing more, nothing less. So rate this according to that rather than how YOU make mashed potatoes. Personally, I do not use an electric mixer. I use a masher. For me, with my experience, that makes them most fluffy. For others a mixer works best. I would not rate the recipe on my preference. I would not rate them as "bland" because I failed to "season to taste", either. Nor would I downgrade a recipe rating because I am experienced and prefer evaporated milk to whole milk or cream cheese to whatever. The point of this recipe is not to make the perfect advanced mashed potato recipe but rather to make the basic that experience will allow you to adjust to your taste. Like adding chives, bacon bits, omitting the pepper all together and adding garlic powder and minced onion, which is our favorite. Thanks, Chef John. Your recipes are always spot on for perfect beginnings. Your more advanced recipes are perfect for me, as well. Love your recipes, videos and more!
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No Tomato Chili

Reviewed: Nov. 15, 2014
This is not Tomato-free, it just has no added tomato. I had to make substitutions because I wanted tomato-free. Chili sauce is a ketchup-based sauce which adds flavor. I am still searching for tomato-free as my sister is allergic to tomatoes and when she comes I have to make special recipes for her. It is not easy to eliminate tomatoes, trust me. Thanks for an excellent no-tomato, not tomato-free, recipe. I had to rate on what it IS not what it ISN'T.
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Eggnog Cheesecake I

Reviewed: Nov. 13, 2014
Good but a little sweet for my taste.
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Coconut Cake IV

Reviewed: Oct. 27, 2014
I don't know what the fuss is about unless you purchased one of those cheap aluminum tube pans which are not made for genuine baking. I also bake all the time and I had zero problem. I made two of them at the same time...one in a 10" tube pan and another in a bundt pan. My bundt pan is a good quality one and so is my tube pan. I used the spray with flour and butter in it for the pan and covered it thoroughly. It is important to use enough to completely cover the pan. Then I put it all in the pans and baked it for an hour and 15 minutes to ensure both were done. I checked them both at an hour and neither was ready to remove. 15 minutes more and they were perfect. I allowed them to cool in the pan enough to remove them easily and voila! Two perfect cakes. One for home and one for a friend.
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Hawaiian Frosted Cake

Reviewed: Oct. 27, 2014
This photo is not the prettiest I have seen but the recipe is outstanding. I have made this recipe a dozen times and just realized I never rated it. Over the last 4 years I can't tell you how many times people have asked for my coconut pineapple cake recipe. I just refer them to your recipe. This is the best cake I have ever had. I make it as a 2 layer cake sometimes for special occasions and the only thing I change is to double the frosting recipe and sprinkle unsweetened coconut mixed with sweetened coconut all over the outside. It keeps it from being too sweet. There has never been a single bite left on a plate and it sold at a charity dessert auction for over $450 just a month ago. I froze the cake after I frosted it so it would keep on the dessert table until time to serve. It is still the most asked for recipe I have.
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Greek Scrambled Eggs

Reviewed: Oct. 20, 2014
As written, this is awesome. Next time I will make additions for my taste but done this way it is perfectly delicious. As for my additions next time, I will add Penzey's Minced Red Pepper, not a Greek spice seasoning, a bit of parsley and a smidgeon of Penzey's Greek Seasoning (No, this is not an ad for Penzey's I just love their spices). Also I will add garlic and I did leave our the salt, as suggested by the writer of the recipe. I also prefer milk to water but to rate a recipe I believe it is important to follow it, and found the water was fine for this.
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Chicken and Green Bean Casserole

Reviewed: Jul. 12, 2014
To be fair, I made one or two changes for convenience and speed but overall followed the recipe to a "T". I used a roasted chicken from the local grocer which I chopped and boned; added a 1/2 large can of Durkee Fried Onions. I then topped it with both shredded Parmesan and the other half large can of onions. This was THE most amazing dish for a planning meeting for the local Optimist Club. Usually there is so much food that everyone takes home leftovers but I did not even have enough left for my husband to try. Everyone raved about how good it was and I was very impressed. Simple, easy, quick and delicious. That is my idea of the prefect recipe. This earned a full-fledged 5 stars because, as written, it is perfect. Thanks for sharing. In fact, it was so good I made it for a luncheon the next day but saved some for my husband and he said, "KEEPER!" What more can I say than that?
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Turkey Tetrazzini a la Stouffers®

Reviewed: Nov. 8, 2013
Normally I hate it when people rate a recipe but makes something totally different but in this case, the sauce is what this dish is about. There is only one word that comes to mind for the sauce:AMAZING. I am rating it 5 stars for the sauce and what it did to my casserole. I did not make the sauce from scratch but used my leftover gravy and added cream and sherry, as well as leftover turkey. From there my dish was completely different but it was this sauce that made it so tantalizingly delicious that my husband called his brother (who is a bachelor for a week while his wife is with their daughter during surgery) and said, "are you hungry? My wife made the most amazing leftovers. You always love her cooking anyway, so come by for leftover-leftovers. He showed up about an hour after we ate and ate some then took half of the leftovers home for several meals. He insisted on getting the recipe so I told him how to use the leftovers but wrote down the sauce recipe. We all loved it so much that even though we did not eat the casserole the way it was made, the sauce is what sets it apart from other leftover casseroles. Margietk, this sauce really made the meal. Thanks.
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Unbelievable Rolls

Reviewed: Jul. 29, 2013
Great recipe for experienced cooks and those not in high altitude areas. I made them and substituted only one thing...margarine is out of the question. Using butter means it actually bakes into the rolls much better, IMHO. I really like recipes for experienced cooks so this was quite simple to me but it is not for someone who doesn't know what temperature "warm" is for adding yeast. Also, the temperature in your kitchen and the humidity level can all affect the outcome.
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Sue's Baba Ghanoush

Reviewed: Jun. 18, 2013
If you a problem with too much garlic or lemon use homemade tahini paste (toast seeds in a 400 degree oven for 5 minutes. Place in VitaMix or food processor with 1/4 c sesame oil, salt to taste, process till smooth). Add more of this tahini to level out flavors. However, I love Mediterranean food for the garlic-lemon flavors so I found this to be awesome. I have been attempting to incorporate more Mediterranean foods in our diet and I love what it does for us!
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Baba Ghanoush

Reviewed: Jun. 18, 2013
Perfect! The only thing I changed is I made my own tahini rather than paying the price to buy it. (toast 2c sesame seeds on a baking sheet at 400 degrees for 4-5 minutes. DO NOT brown. When time is up, remove from oven and put them into a food processor or VitaMix with 1/4c canola or other MILD vegetable oil. If you want the paste, stop here. Store in fridge up to 3 months or freeze up to 6 months. If you want the tahini sauce, measure out 1/2 c paste, add 1 clove garlic and salt to taste. Blend till smooth. If it is too thick you can add water, a tablespoon at a time until it is the right consistency. If you are making this recipe, do not add lemon but for most recipes I add additional lemon juice to the tahini. After it is smooth you can store it in the refrigerator for up to 5 days or serve immediately.
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Filled Rhubarb Coffee Cake

Reviewed: Jun. 3, 2013
I seldom rate 5 Stars on a recipe but this one deserves it. I do not know why the single reviewer had a problem with the filling because it was obvious from the recipe that the filling was perfectly balanced-not too little, not too much, which made me want to try it. I had enough faith in it that I made it for a coffee club meeting at my house. The tang from the rhubarb and the sweet from the filling made this one of the best cakes I have ever made! All of the ladies wanted the recipe and spent several minutes discussing why the review was so horrible when the cake is so superb. They decided it was either an amateur cook or a bad oven because the cake was moist not wet, it rose beautifully and the cinnamon sugar dusted on top was the perfect finish. My husband is not a big sweet eater but he asked me to save him some just from the smell of it baking. After tasting he asked me to hold on to this recipe as he would ask for it again.
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Chili I

Reviewed: Mar. 25, 2013
I see why this received mixed revues. I personally did not add brown sugar because I do not like sweet chili and I prefer chili beans to kidney beans. My other change is that I hate anything with dark beer so I used a regular beer, but I followed everything else. I thought it still needed a bit of flavor so I added a touch of white vinegar and love it. My husband said it was delicious. If you don't like beer you can substitute additional broth, which I believe I will do next time.
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