Mrs. J. Recipe Reviews (Pg. 1) - Allrecipes.com (13796210)

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Mrs. J.

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Brazilian Chicken with Coconut Milk

Reviewed: Jul. 26, 2014
This "Brazilian Chicken with Coconut Milk" tasted excellent. I should not have been surprised when the "sauce" tasted like a red Thai curry given that many of the ingredients were similar (onions instead of shallots, jalapeno peppers instead of Thai chili peppers, ginger, garlic, and coconut milk - no lemon grass or kaffir lime leaves though). The sauce was a beautiful salmon color with bits of red (tomatoes) and green (jalapeno peppers and parsley garnish). I deviated from the recipe by cutting the chicken into 1" cubes so that my chicken-hating husband would be less likely to complain since more of the surface area of the chicken would be browned (his preference). The spice mixture on the chicken tasted like hot version (cayenne) of a typical Middle-Eastern curry (cumin, turmeric, coriander). I also deviated from the recipe by stirring the chicken into the sauce (instead of serving the sauce over the chicken) which would obviously blend all the seasonings together. My own end result tasted like an Indian curry with a parsley garnish instead of a cilantro garnish. Although there are simpler curry recipes that taste just as delicious, I won't hesitate to make this one again and again. I really enjoyed it. Thank you MLYIN for sharing your recipe. Thanks also to Saveur on THEBUZZ for pointing the recipe out to me.
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Thai Hot and Sour Soup

Reviewed: Jul. 24, 2014
This "Thai Hot and Sour Soup" turned out excellent. I made my own tom yum paste from a recipe I found online since I could not find any tom yum paste without MSG (which I refuse to eat) at the Asian grocery store closest to my home. I also could not find any tom yum paste at all at the large urban supermarket near my home, which quite surprised me. Tom yum paste is easy enough to make. This soup was a real treat. I liked it even better when I stirred in some coconut milk (my own addition: not the recipe) - as good as any soup I have had in a Thai restaurant. Thank you STEVE ALDER for sharing your recipe.
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Teriyaki Marinade and Sauce

Reviewed: Jul. 17, 2014
This "Teriyaki Marinade and Sauce" was quite delicious. I wouldn't hesitate to make it again. I made mine with low-sodium gluten-free tamari (instead of regular soy sauce) and left out the brown sugar and cornstarch (since I don't eat them due to dietary restrictions). Thank you broomclandad for sharing your recipe.
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100% Fruit "Cake"

Reviewed: Jul. 12, 2014
This "100% Fruit Cake" was a BIG HIT! I made mine 3 hours in advance and placed it in a pie plate by chance because I was taking it to a picnic. A lot of fruit juice seeped from the fruit, but fortunately the edges of the pie plate caught the excess fruit juice so I didn't have a big mess. I just "drank away" the excess juice with a straw. From now on when I make this recipe I will place the cake in my flan pan both to catch the juices and so I can stack up lots of fruit for garnish. Thank you InTheKitchen for sharing your recipe.
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Roast with Gravy

Reviewed: Jul. 12, 2014
This "Roast with Gravy" was good. I made my coffee extra strong in a French Press (to get a richer coffee flavor owing to coffee oils) because we love coffee at our home; however, the end result did not have a strong coffee flavor. I could not taste a significant basil flavor from the basil leaves from my herb garden either. I did not thicken the gravy with flour because I don't eat flour. If I were to make this recipe again, I would add a lot more onions as we like a rich onion flavor at our home. I might be inclined to add some hot spices as well. Thank you csljh2000 for sharing your recipe.
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Fragola Pazzo (Crazy Strawberry)

Reviewed: Jul. 12, 2014
This "Fragola Pazzo (Crazy Strawberry)" was an interesting and imaginative treat. I substituted honey for the sugar and made mine with dairy-free chocolate. Thank you Sunny for sharing your recipe.
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Flourless Peanut Butter Cookies

Reviewed: Jul. 12, 2014
These "Flourless Peanut Butter Cookies Recipe" are a great dairy-free grain-free (gluten-free) treat. I made mine with organic natural peanut butter and organic cane sugar (which is not allowed on the specific carbohydrate diet I am following - I was making them for a special occasion). The first time I made them, my cookie dough (DROPPED BY THE TEASPOON) did not spread when I baked them and had a texture my girlfriend described as "earthy" (I would say "chunky.") They were good, but I decided to try a different approach. The second time I made them, I HALVED THE SUGAR (1/2 cup instead of 1 cup), portioned the dough with my ice cream scoop, rolled it into balls, and FLATTENED WITH A FORK to make cookies. This resulted in slightly softer more uniformly-shaped cookies which surprisingly still tasted VERY sweet to me. I liked both versions of this cookie, which were quite different from each other despite being made with almost identical ingredients. Thank you Stephanie T. for sharing this recipe. REVIEW UPDATE: These cookies fell apart easily when hot and did not taste like cookies when I reduced the sugar even further (1/4 cup instead of 1 cup).
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Rachel's Cranberry Chicken Salad

Reviewed: Jul. 12, 2014
"Rachel's Cranberry Chicken Salad" is quite delicious. I made it for a picnic for my girlfriend's birthday based on rave reviews on THEBUZZ. I served it in Boston lettuce as "lettuce wraps." Next time I make it I will cut my apple-juice-sweetened cranberries by half as they were a bit sweet for my sugar-free palate, and also use fresh dill. I am sure my mother will love this. Thank you Rachel for sharing your recipe.
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Claremont Salad

Reviewed: Jun. 25, 2014
I was very impressed with the uniqueness of this "Claremont Salad." In all my years of making cabbage salad, this is the first time I came across a recipe using either SLICED carrots (not grated) or MARINATED cucumbers (not fresh). I appreciated the fact that this salad has its own unique personality; however, it turns out that I myself am not a big fan of day-old marinated cucumber (personal taste: not the recipe). Thank you Rebecca for sharing your recipe.
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Maille® Vegetable Dijon Dressing

Reviewed: Jun. 21, 2014
This "Maille® Vegetable Dijon Dressing" was quite delicious. I made mine with stone-ground mustard, and it had a lovely appearance owing to the mustard seeds. The sharpness of the mustard contrasted wonderfully with the tanginess of the lemon juice and the sweetness of the honey. I served it over steamed asparagus and fresh-sliced tomatoes and it was perfect. I will definitely make this recipe again. It is a very good alternative to cheese sauce for those of us who are dairy intolerant. Thank you Maille for sharing your recipe.
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Sesame Oil Chicken Wings

Reviewed: Jun. 19, 2014
These "Sesame Oil Chicken Wings" are so tasty! They are quick and easy to prepare to boot! I substituted the light and dark soy sauces (15 tablespoons almost equals 1 cup) with 3/4 cup of LOW-SODIUM gluten-free tamari because I am gluten intolerant. Tamari being generally richer than soy sauce, I thought it was appropriate to use less; however, my change (not the recipe) resulted in slightly salty wings. The next time I make this I will use only 1/2 cup of LOW-SODIUM gluten-free tamari to replace the soy sauce. I will also get the butcher to split my chicken wings. Thank you GAN55 for sharing your recipe.
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California Cole Slaw

Reviewed: Jun. 19, 2014
This "California Cole Slaw" is so pretty and so tasty! I will definitely make it again! I substituted 2 tablespoons of honey for the 3 tablespoons of sugar. Thank you ALEXPE for sharing your recipe. Thanks also to Thisni Caza on THEBUZZ for recommending it.
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Japanese Ginger Salad Dressing

Reviewed: Jun. 18, 2014
This "Japanese Ginger Salad Dressing" definitely needed to be strained. The first day I made this I was convinced the recipe must be missing something because it was so oily and inedible (1 star). Based on other reviews, I imagined it would taste better on the second day, so I stashed it in the fridge. On the second day I found it did taste better but was so stringy I wouldn't eat it (2 stars). I did use a ginger grater to grate my ginger. After straining the salad dressing to remove the ginger pulp as a last resort, it did in fact taste quite good (4 stars). Thank you Paula for sharing your recipe.
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Best Baked French Fries

Reviewed: Jun. 17, 2014
My husband raved about these "Best Baked French Fries" (5 stars). They were crispy the way he likes, bordering on crunchy. I made two deviations from the recipe: (i) I skipped the foil and baking spray (oiled fries do not stick to my stainless steel pan); and (ii) I added the salt after baking since I had learned from westcoastmom that this was one of the secrets to crispy fries. This particular recipe is similar to the Weight Watcher's recipe for french fries which also makes use of sugar to make the fries crispy. The next time I make these for these for my husband I will play with the seasoning a bit. I prefer the Weight Watcher's recipe for myself, the major difference being that the fries are softer and evenly browned (flipped in the oven) because they are cut on the round (not in sticks). Thank you Life Tastes Good for sharing your recipe.
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Strawberries and Wine

Reviewed: Jun. 17, 2014
This "Strawberries and Wine" is excellent! I made mine with organic strawberries, LAS MULAS organic white wine, and 2 tablespoons of clover honey (instead of 3/4 of sugar) since I am on a restricted diet (specific carbohydrate diet) and we don't like highly sweetened food at our home. I can hardly wait to make this again! The next time I make it I will mix my wine and honey at room temperature (instead of cold wine from the fridge) so they mix together better. Thank you Shelly for sharing your recipe.
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Dijon-Roasted New Potatoes

Reviewed: Jun. 15, 2014
These "Dijon-Roasted New Potatoes" tasted great! I had made a similar recipe (Allrecipes, Dijon Roasted Potatoes, LilSnoo) with the same minor changes I implemented in this recipe; however, my own changes did not work in this particular recipe. I used stone-ground Dijon (instead of plain) and the mustard seeds appeared to be burnt this time around. Perhaps my new enameled cast iron pan is responsible (I usually use a stainless steel lasagna pan). I had learned from westcoastmom that the secret to crispy potatoes is to add the salt at the end of cooking; however, in this particular case my potatoes looked rock hard half way through cooking so I added the salt (as was supposed to be done according to the instructions) to make them sweat a bit so they would be softer. My potatoes were crispy with the salt added during cooking. The next time I make this recipe I will follow the instructions exactly. Thank you bd.weld for sharing your recipe.
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Turkey Picadillo II

Reviewed: Jun. 13, 2014
This "Turkey Picadillo II" was a tasty treat! I had to make mine making substitutions based on what I had on hand: ground chicken (instead of ground turkey); red peppers (instead of green peppers); and black olives (instead of green olives). It looked beautiful! I used only 1 teaspoon of cayenne. If I were to make this dish again, I would fry the spices with the poultry to take the raw edge off my freshly-ground cumin and to give the poultry some color (it never browned despite adding extra fat). Thank you jeidipippins for sharing your recipe.
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Grain Free Banana Bread

Reviewed: Jun. 13, 2014
This "Grain Free Banana Bread" is a nice treat (but not compatible with my dairy-free specific carbohydrate diet). I quite enjoyed this VERY MOIST loaf warm straight from the oven, although it did not initially taste like anything in particular (not bananas, not dates, not cinnamon, not ginger, and certainly not chickpeas); however, by the next day it did taste like a VERY MOIST banana-date loaf and I had to change my rating from 4 stars to 5 stars. Be sure to make this loaf a day ahead! I would add a lot more spices if I were to make it again so that it would be more like a "banana-date spice loaf." I made mine in my blender (wide-based Kitchen Aid) since I was making my own almond nut flour that way anyway. It has been my experience that baked goods made with HOMEMADE almond flour rise better ("normal results") than baked goods made with COMMERCIAL almond flour ("flat results"). I substituted lard for butter since I am dairy intolerant. I blended all the ingredients together well in the blender except the baking soda and dates. I was concerned that my baking soda would go flat in the blender, so I added it at the last second to blend it. I was also concerned that my soft hand-pitted hand-chopped Iranian dates would be over mixed, so I stirred them in by hand. My loaf rose well but took took an extra 10 minutes in the oven. Thank you Idena Suzanne for sharing your recipe. Thanks also to Voleyballmom on THEBUZZ for pointing out the recipe to me.
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Shirazi Salad

Reviewed: Jun. 12, 2014
Shirazi Salad (called "Salad Shirazi" in Iran) is a classic Iranian (Persian) salad. I soak my onion in the lemon juice with a tad of honey before adding the other ingredients to take the "skunky" taste off the onion (preferably a sweet onion) as I always do; however, Iranians do not do that. Iranians also commonly make this salad with lime juice (instead of lemon juice), including a very sour bottled lime juice available from the Iranian grocery store. I personally seed my cucumbers and tomatoes before chopping them. The vegetable pieces must be chopped to about the size of peas for an authentic salad. Dried mint, powdered by rubbing it between the fingers, is an optional ingredient in the classic version. I myself prefer peppermint over spearmint for the stronger taste. Iranians commonly serving this salad in small 3 ounce cups (not usually on the main dinner plate). Thank you SABUYUKCAN for sharing your recipe.
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Italian Sausage Soup

Reviewed: Jun. 12, 2014
This "Italian Sausage Soup" is the perfect comfort food: very delicious broth loaded with Italian sausage, orange round carrot slices, white zucchini cubes, dark green pieces of spinach, and cream-colored beans. I made mine with homemade chicken stock (instead of beef broth) because I took it out of the freezer by mistake. I also used "Italian White Spagna Beans" (instead of Great Northern Beans) because that is all I could find at the Italian grocery store, and they look like the same thing to me. I could not bring myself to put the bean liquid from the can into the soup. The next time I make this soup I will prepare the vegetables in advance because this soup comes together very fast (good for a busy day). Also, I will use precooked Italian sausage pieces from the freezer since I always have them on hand (usually for quick breakfasts). I will certainly make this recipe again many, many more times. Thank you SALLYJUN for sharing your recipe. Thanks also to gderr on THEBUZZ for recommending it.
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