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

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Mrs. J.

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Kiwi Raita

Reviewed: Aug. 14, 2008
I'm not especially fond of kiwi, but this was delicious. The combination was surprisingly zesty. It was a refreshing change from the typical boring cucumber-yogurt raita. I will make this recipe again. (I made it with the very creamy Mediterranean-style thick yoghurt, and substituted hot sauce for cayenne pepper as I didn't have any on hand. I also added extra kiwi after I realized how good this combination is.)
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11 users found this review helpful

Creamy Beet Salad

Reviewed: Aug. 22, 2008
Wow! This was very good! The next time I make this I will double the recipe so I have more to enjoy. I was surprised how naturally sweet it was given that the only sugar in it was in the mayonnaise. I made it with fresh dill because I bought that by mistake, but I think it added to the salad. I was hesitant at first to add horseradish, but much to my surprise it gave the salad some zip - I couldn't taste "horseradish" at all. The only reason I don't give this recipe a 5 is because my red onion had a bit of a "skunky taste." Next time I will make this salad with a sweet onion, or leave the onion out completely. The onion color doesn't matter that much because the beets stain everything else in the bowl. Perhaps if I had marinated the salad longer than 2 hours the onion taste would have mellowed out. REVIEW UPDATE: This recipe is perfect without the onions. I have changed my rating from 4 stars to 5 stars so that it appears in my list of 5-star recipes. After all, this recipe is one of my favorites!
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14 users found this review helpful

Jalapeno Pepper Appetizers

Reviewed: Aug. 24, 2008
Ouch!
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2 users found this review helpful

Dilled Creamed Potatoes

Reviewed: Aug. 25, 2008
Excellent! We loved this!
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2 users found this review helpful

Slow-Cooked Flank Steak

Reviewed: Aug. 29, 2008
My husband loved this recipe. He raved about it for 20 minutes, and said it couldn't be better. He gave it 11/10 using our own 10 point rating system, which I translated to a "5". I thought it was very good too, but more a 7/10. It was an excellent way to make the best out of a cheap cut of meat. I made this recipe with fresh (not canned) whole (not chopped) chilies so my husband could mash them and have his portion spicy, and I could remove the peppers from my portion and have it less spicy. I also used fresh garlic (not powered). Next time I make this I will use different types of hot peppers for the sake of variety.
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21 users found this review helpful

Asian Mushroom Soup

Reviewed: Sep. 2, 2008
This was very good. I wouldn't hesitate to serve it to company. It tasted like the soups served in Japanese restaurants. I made it with dried and rehydrated shiitake mushrooms I had cooked a few days earlier and left soaking in broth (4 cups water, 1 tablespoon of soy sauce). I used the shiitake broth (not chicken broth) to make this soup. The shiitake mushrooms were "meaty", so I could have easily turned this recipe into a vegetarian soup by leaving out the chicken. I will do that next time I need a good, interesting lunch to serve vegetarian friends.
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7 users found this review helpful

Slow Cooker Guisado Verde

Reviewed: Sep. 13, 2008
TOP NOTCH! WHAT A TREAT! My husband brought home a cheap, fatty pork shoulder roast instead the pork tenderloin I had requested for a stir-fry I had planned to make. I smiled, and said "Thanks Sweetie", while I wondered what to do with such an awful-looking cut of meat. Not only was this recipe perfect for the fatty pork shoulder I had, it was so delicious and tender! The fat seemed to have melted into the dish as there was nothing to cut away. Mine was cooked in three hours (not six to seven as stated in the recipe). This may be because I halved the recipe and cut the roast in half to reduce the height of the roast so that it would be covered with half the amount of water. By chance, more of the surface area of the roast was browned this way as well. I used fresh tomatillos (not canned), and fresh chilies (not canned) and added the fresh cilantro half an hour before serving (not during the cooking time) to keep it fresh. I will definitely make this recipe again. UPDATE: IT LOST THE "WOW" FACTOR THE SECOND TIME I MADE IT. The second time I used pork tenderloin (not pork shoulder), made the full amount (not half) and had to cook it overnight when it wasn't done in 6 hours as I had to go to bed (half the amount took 3 hours last time). I would definitely use pork shoulder and BE CAREFUL not to over cook it even in a slow cooker. What I made this time is okay, but not especially delicious. The meat is dry, and the seasonings are "tired".
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72 users found this review helpful

Indian Style Sheekh Kabab

Reviewed: Sep. 15, 2008
What a FANTASTIC recipe! It tastes very authentic and it is so easy to make. My husband is Iranian, and Iranians usually grate the onions by hand for their kababs (rather than chop them finely). I'm too lazy for that, and usually just puree them in the food processor (S Blade, NOT the grater disc). For this particular Indian-Style recipe, I suggest doing all of the following in the food processor: (a) "mincing" the ginger; (b) "grating" the onion (JUST BARELY PUREED and added on top of the ginger); (c) mixing the spices with puree mixture so that they will be evenly distributed in the meat mixture; and (d) adding the cilanto and mint to the onion puree and "pulsing" a couple times to "chop them finely". (You will want to work quickly and wash your food processor right away so the spices don't stain it.) Also, in the wintertime, we often just make meat patties using a restaurant-style burger press, and bake them in the oven with a broiler treatment the last few minuites. Although it is not as good as on the BBQ, it is still pretty darn good. This is one of our favorite recipes!
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9 users found this review helpful

Indian Saffron Rice

Reviewed: Sep. 15, 2009
This did not taste very authentic to me. It was good, and I discovered an easy way to make buttery rice, but it just wasn't what I was expecting. I wouldn't hesitate to make it again if I were looking for "buttery rice" (in which case, this is an excellent recipe) but not for "Indian rice."
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4 users found this review helpful

Saucy Stuffed Peppers

Reviewed: Sep. 21, 2009
I made these in the crock pot (7 hours on high). The second time I made them I added uncooked soaked yellow lentils and hot spices to the meat mixture, and threw some dried chilies and fried onion and garlic in the tomato-juice sauce to give the dish more flavor.
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3 users found this review helpful

Garbanzo Bean Chocolate Cake (Gluten Free!)

Reviewed: Mar. 20, 2010
Excellent! No one believes me when I tell them this cake is made with a can of garbanzo beans instead of flour.
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3 users found this review helpful

Thai Barbeque Marinade

Reviewed: Sep. 6, 2010
I made this without the sugar and it was still more than sweet enough for my taste with just the honey. I was surprised when the "marinade" thickened in the pan: It is not clear to me which ingredient would have thickened it.
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8 users found this review helpful

Mock Coconut Pie (Spaghetti Squash Pie)

Reviewed: Sep. 14, 2010
CRUSTLESS FLAN VARIATION: I poured the batter into my flan pan (no crust), and it turned out great. Mine took 1 hour to cook (not 45 minutes). I also had chopped up the spaghetti squash into small coconut-length pieces as suggested by other reviewers, and substituted the one cup of sugar with 1/4 cup of honey (I don't like sweet desserts), and added the grated rind of an organic lemon. I believe that the lemon rind gave it a nice tang.
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4 users found this review helpful

Brazilian Collards

Reviewed: Jun. 19, 2013
SALTY!!! I will definitely make this recipe again because it has the potential to be very delicious but it was much too salty for my taste on my first attempt. The next time I make it I will make it with salt-free bacon and salt-free chicken stock. Ironically, I did use low-salt (50% reduced salt) bacon instead of the bacon I usually buy (salt-free bacon from the butcher shop).
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2 users found this review helpful

Cilantro-Lime Dressing

Reviewed: Jun. 22, 2013
EXCELLENT WITHOUT OLIVE OIL! I made this recipe only because it had such a high rating. I personally don't like jalapeno peppers (they burn my mouth) and my husband usually refuses to eat raw garlic in salad. Also, neither of us likes sweet foods, and this recipe has a lot of honey. I tasted the dressing in progress before I added the olive oil and found that it tasted delicious without the oil (although a bit sweet for our tastes). I suspect the fact that I blended the combination to smithereens to make sure that I had no chucks of jalapeno peppers or garlic in the dressing may have released the natural oils from the cilantro. The combination without the oil made enough dressing for 2 to 4 people for 2 separate meals.
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4 users found this review helpful

Eggplant and Lamb Stew

Reviewed: Aug. 13, 2013
ALLSPICE IS FOR PICKLES, ISN'T IT? I made this recipe three times. The first time I made it almost exactly as written (I did however additionally soak the eggplant in very salty water overnight to remove the horrible-tasting bitter juices - and rinsed well - something I learned from my Middle Eastern friends - something that people who hate eggplant because it tastes bitter need to learn - I don't know what the minimum soak time for that is). I didn't especially like the allspice seasoning flavor as it reminded me of pickles - my husband liked it though. The second time I made it using Saudi Arabian Baharat (I make my own spice blends) and turmeric for the seasoning and I thought it was quite good. My husband thought both spice versions were equally good. This is the recipe that I will make again (different seasoning). The third time I made it in the crock pot after initial browning and preparation on the stove top, and it was okay but I think it was better cooked entirely on the stove top because it seemed fresher when it was cooked more quickly. So the bottom line is that I didn't like the allspice seasoning, and would never make it like that again.
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1 user found this review helpful

Breakfast Sausage

Reviewed: Aug. 18, 2013
DOUBLE THE RECIPE AND FREEZE. I am a very fussy eater, so I usually buy homemade sausage from the butcher, which can be quite pricey (but worth it - I don't skimp on food quality!). I like this recipe because it gives me the quality that I insist on, and yet it is ridiculously inexpensive to make (especially compared to what I am used to paying for sausage). I have made this recipe at least a dozen times, and I like to double the recipe and freeze portions of it so that it is ready-made for a quick weekend breakfast. I also like to make thin meat patties from the mixture using a restaurant-style burger press. This is a recipe that I will keep for life.
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7 users found this review helpful

Asian Barbequed Steak

Reviewed: Aug. 26, 2013
I normally would have marinated the steak overnight; however, after noting that other reviewers commented that this made the steak much saltier and much hotter, I marinated it only 3 hours. It was delicious. I made mine with Sweet Thai Chili sauce. My husband was surprised that I could eat the steak since I don't generally like spicy foods, but I didn't find it intolerably spicy. I also made a side salad with a homemade toasted sesame-oil vinaigrette to go with the steak.
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1 user found this review helpful

Robert's Homemade Italian Sausage

Reviewed: Aug. 27, 2013
VERY YUMMY! I probably shouldn't rate this because I made so many changes that it isn't exactly the same recipe (I used all pork, omitted the wine and sugar, and substituted fresh garlic for the garlic powder); however, I was mostly interested in the combination of spices. I loved it! REVIEW UPDATE: I love this combination of spices so much that I now have a large jar of it in my cupboard and I use it for flavoring ground meats (beef, veal, and pork) for different things: meat patties; stuffed peppers; cabbage rolls; and meat balls. I also plan to give jars of it as gifts for Christmas. Robert - Thank you so much for this lovely recipe. I no longer have to go to a gourmet butcher shop to get excellent Italian sausage!
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3 users found this review helpful

Maille® Dijon Veal Burgers

Reviewed: Aug. 29, 2013
I found that this tasted good but would have had very little flavor (no onions, no garlic, no salt) without the mustard topping (which I almost forgot to add except for the fact that the burger definitely needed something). The fresh basil and mustard combination in the meat smelled awesome when I was mixing it up, but I didn't find it that strong tasting in the final product. I am wondering if dried basil would have provided a stronger basil flavor.
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2 users found this review helpful

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