NJFoodies Recipe Reviews (Pg. 1) - Allrecipes.com (13661613)

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Spicy Avocado Chicken

Reviewed: Oct. 1, 2009
This is a keeper! Lots of flavor and very low effort. Decrease amount of cayenne if you want a little less heat. Next time, I am going to try this on some fish, and I will try squeezing a little lime on the meat (possibly marinate in lime for 10 minutes or so) before I pat on the salt/pepper rub. Thanks for contributing this, it's going in our rotation! **UPDATE** I tried this recipe on tilapia and now make this all the time, only with fish, not the chicken. Go easy on the spice layer on the fish, saute/pan fry over medium to med-hi heat for 3-4 minutes each side, until fish turns to solidly white. For the salsa, I REDUCE the lime and onion to about 2 tsp of lime juice (1/2 a juicy lime) and 1/2 a small-medium red onion, chopped fine. Yum!
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170 users found this review helpful

"Pantry Raid" Chicken Enchilada Casserole

Reviewed: May 21, 2012
Yum. OH! I made this as a one-dish crockpot recipe and it was delicious. I used chicken breasts, not tenders, adding them raw to the seasoned tomato sauce mixture and cooking it all on LO for 3.5 hrs (less for tenders). After adding in the rest and topping with the corn muffin mix, I cooked on HI for 1.5 hours. Next time I'll add diced onion (1 sm) and 1-2 cloves minced garlic to the tomato sauce mixture, but even as is, this was great, and a keeper. Thanks for posting!
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169 users found this review helpful

Easy Slow Cooker Cheesy Potatoes

Reviewed: May 30, 2012
I made a half-recipe of this, and it needs minor tweaks. I cooked on HI (not LO) for 2 hrs, and it still needed a little more. The full recipe is huge and would probably take 3-4 hours on HI. The sauce was a bit too soupy - next time I will cut the milk completely, and just add 2 Tbs of cream for the half recipe (or 1/4 cup for the full recipe), as cream thickens better. This has a really good flavor, though. I will make it again.
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69 users found this review helpful

Country Potato Pancakes

Reviewed: May 4, 2009
I use leftover mashed potatoes for my potato pancakes, around 2-2/1/2 cups worth to make this recipe. The grated onion adds a nice savory flavor evenly throughout the pancakes. The pancakes take a bit to cook on the first side, maybe 4-5 minutes. Use slightly lower heat (medium to medium high) or they will get too dark. Let the top dry around the edges before flipping. I use only enough oil to coat the pan, then just a hair more.
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37 users found this review helpful

Jalapeno Popper Chicken

Reviewed: Dec. 8, 2009
Very good recipe but could use a hair more flavor. I baked mine (no pan frying at all) at 350 for 30 minutes, after dipping in milk then rolling in the bread crumbs. Next time I will double the jalapenos, and also add some garlic salt and/or onion powder to the cheese mixture. I will also dust the outside with garlic salt, to get a little more flavor out of this dish, but the recipe is a great starting point and probably great for those with less heat-tolerance.
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25 users found this review helpful

Green Beans with Cherry Tomatoes

Reviewed: Apr. 5, 2010
Wow, what a flavorful sauce! To avoid the missing salt others noted, I just salted the water that I cooked the beans in. This prevented any salt problem. Instead of garlic salt, I borrowed others' tips and sauteed minced garlic and shallot in the butter (I cut the butter in half and added 1 T of olive in), then added the tomatoes, basil and 1/4 tsp each of salt and pepper. I used a TON more basil than called for - 2-3 TABLEspoons, not 1.5 teaspoons. This made an incredibly flavorful sauce. I added the beans and cooked in the sauce, stirring often, for about 2 minutes. I think this recipe would be great at room temperature also, so it would be good for entertaining as a make-ahead dish. THANKS FOR THIS RECIPE, I L*O*V*E it!
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11 users found this review helpful

Chicken, Cheese, and Wine

Reviewed: Dec. 22, 2011
amazeballs! instead of canned mushrooms I used fresh (shitake and crimini), and instead of cheddar I used what I had on hand (leftover chunk of asiago + some fontina) and cooked for 40 minutes (NOT 90!), and it was so yummy! The sauce ends up the consistency of broth, NOT creamy, but the sauce was absolutely delicious. This recipe is a keeper and is going into my rotation. Thanks for sharing Fernando D'Agostino!
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7 users found this review helpful

Easy Weeknight Bacon Mac 'n Cheese

Reviewed: Feb. 9, 2013
This recipe takes more steps and more pots and pans than an "easy weeknight" dish should. It uses too many packaged TM'ed industrial food products, and not enough fresh ingredients for my taste. I gave it a try but found it too bland, despite all the work/steps, and won't make it again.
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6 users found this review helpful

Roasted Okra

Reviewed: Jun. 7, 2012
Roasting okra, who would have guessed?! I used a LOT less salt and pepper than called for - about 1/2-3/4 tsp each for 30 okra pods - and I used hickory smoked sea salt instead of plain salt. The hickory smoke flavor was beautiful with the okra. Thanks for sharing this technique! I'll be using it again and again while okra is in season.
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6 users found this review helpful

Upside-down Ham and Cheese Quiche

Reviewed: Feb. 9, 2013
Recipe error - step 1 says to cook the potatoes to make the quiche shell, but then step 4 says add the potatoes to the egg and cream?! I only realized this during cooking. Dur. But I had only used about 3/4 of one 20-oz package of hash browns. Usually I use 3 eggs and 1 cup of cream in my quiches, so this seemed like a very small amount and didn't really make up a quiche, more like a pie - and I still don't know what it would have been like had I added potatoes in step 4. Also, needs more seasoning, like onions, salt and pepper.
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4 users found this review helpful

No-Guilt Zesty Ranch Dip

Reviewed: Dec. 14, 2009
Outstanding but even better without the horseradish. I left it out by accident, tasted and it was amazing. Then I remembered the horseradish (which I really like, by the way), added it and tasted again - not quite as amazing, which was surprising. Next time I'll just leave that out. Thanks a ton for this great recipe! (PS I used all full-fat ingredients.)
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3 users found this review helpful

Spicy Beef Vegetable Stew

Reviewed: Dec. 8, 2009
YUM! I used beef stew cubes (next time I will just throw in the crockpot raw, rather than brown first, to get the juices, fat and flavor into the stew), and I did not brown the onion, just put it in raw into the crockpot. I used part broth, part water - next time I will cut the total amount by about half, or maybe use only 1 1/2 cups broth and omit the water, as it's a little soupy. Serve with sour cream on top, if you like your soup a little creamy. My hubs and I loved this with freshly made garlic toast.
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3 users found this review helpful

BREAKSTONE'S Sour Cream Scalloped Potatoes

Reviewed: Oct. 1, 2009
I thought this was good, but not great - it's a little more work than it sounds like. However, the taste is even better when reheated.
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3 users found this review helpful

Buffalo Chicken Fingers

Reviewed: Dec. 14, 2009
OMG yum! with a couple small modifications - use Panko for a real restaurant-like crust, and double the breadcrumb recipe. When a couple minutes of cook time remain, toss the fingers in sauce (1 part butter or marg melted with 2 parts Franks or your favorite buffalo sauce), pop back in the oven for the remaining cook time, and voila, you'll never need to go out for buffalo tenders again. THANK YOU for this recipe! UPDATE: the cold leftover fingers are awesome, either by themselves or on a sandwich. Yum! make a double recipe just to have the leftovers.
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2 users found this review helpful

Oven Fresh Seasoned Potato Wedges

Reviewed: Dec. 14, 2009
Great seasonings, but the cooking technique needs a tiny bit of tweaking: either par-boil the potato wedges for 7 mins as another reviewer suggested, or cook for a good bit longer - like 45 minutes - really, until brown and toasty bits appear. Second, definitely use Pam or other spray on the baking sheet first. But great recipe! Thanks.
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2 users found this review helpful

Beer Margaritas

Reviewed: Dec. 11, 2009
A tiny bit on the sweet side for me so I added 1 - 1 1/2 tsp of lime juice per glass (2-3 tablespoons, if you're doing the whole batch at once, or 1 to 1 1/2 fresh limes). All this recipe needs is a fancier name. Will definitely keep this one in my bar rotation. Cheers!
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2 users found this review helpful

Easy Indian Style Okra

Reviewed: Dec. 8, 2009
This is very close to the bohni bindhi I used to get at my fave Indian restaurant. Soaking the okra in vinegar for 20 mins does add a slight vinegar flavor, but for me this was true to the flavor I was getting (and loving!) in the restaurant. I added two tomatoes, cut into 8 large chunks each, increased the spices and added 1 T garam masala. The longer you cook the more the sliminess disappears - cook for the full 20 minutes to eliminate. Served with raita and chicken tikka masala (recipe on this site) for a truly fabulous at-home Indian meal. Yum! Thanks for sharing this recipe.
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2 users found this review helpful

Thai Green Curry Chicken

Reviewed: Nov. 16, 2009
Great recipe! A few tweaks bring even more vibrant flavor. First: veggies, to make this a one-dish meal. I used 1 red and and 1 green bell pepper, sliced super thin, added halfway through simmer time. Sliced zucchini should go nicely in this dish as well, and sliced mushrooms. Next time I will also add thinly sliced onion. I would love to find some asian eggplant to add also. Second, add some lime juice. 1-2 fresh limes, or 3-6 Tbs lime juice. Start with the lower amount and taste. Put in the amount you like best. Increase the fish sauce to 2 Tbsp or more - again, taste. Finally, an absolute MUST for any Thai curry is basil (I omitted the cilantro). Add whole leaves, or do a rough chop on the leaves and add 5-10 minutes before serving. Save a few whole leaves to use as garnish when serving. Omit the soy sauce, as others suggest. The flavor is not quite right for this dish, and the salt it would add can be added by increasing the fish sauce as I suggest above. I used only 1 tsp of sugar, and 1 inch of ginger, peeled and grated. I will try more ginger the next time. Ginger root stores well in the freezer, in a plastic bag, and peels and grates beautifully when frozen. Bon appetit!
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2 users found this review helpful

Pasta Melanzana

Reviewed: Oct. 15, 2009
This recipe is a keeper! I was cooking for two so used only 6 oz of pasta, rather than 12 oz, left everything else the same and loved the resulting proportions, and I had yummy leftovers. I sweated/purged the eggplant first. For lemon juice, I simply used half a lemon, which was perfect. It is lemony but to me that nice strong flavor was nice. Thanks for this recipe!!!
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2 users found this review helpful

Cucumber Raita

Reviewed: Jan. 25, 2012
Good base, but I used only 1 seedless cucumber, rough chopped; cilantro instead of mint; and added 1 tsp cumin. Pretty much exactly what I wanted. Thanks for posting!
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1 user found this review helpful

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