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

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Mrs. J.

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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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70 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

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

Caldereta (Filipino Beef Stew)

Reviewed: Oct. 16, 2013
This "Caldereta (Filipino Beef Stew)" recipe provides a lovely "sweet and sour" dish. It has a festive bouquet of colors and flavors: red peppers and tomatoes; white potatoes; black olives; orange carrots; yellow pineapple chunks; beef-stew meat; and mini cocktail sausages. I added a lot of pepper and the full tablespoon of optional hot sauce, and it still wasn't especially spicy relative to the spicy food we typically eat at our home. I am guessing that maybe the natural sweetness of the pineapple juice cuts any spiciness, but I really don't know. In any case, we quite enjoyed it. Thank you "For Here or To Go?" for sharing your recipe.
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13 users found this review helpful

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

Chocolate Avocado Pudding

Reviewed: Feb. 20, 2014
This "Chocolate Avocado Pudding" was a delicious dairy-free treat! It tastes a lot like uncooked (instant) JELLO brand puddings made from powdered mixes that I remember from my childhood (except without the fake chemical aftertaste). I think that I would be inclined to make this pudding often if I had children to share it with. I substituted some HEALTHY ADDICTIONS brand chocolate syrup (agave and raw cacoa) for the brown sugar and cocoa. Thank you ki8deslr for sharing your recipe! REVIEW UPDATE: I've made this a few times now. I'm not sure if it tastes better with different avocados or coconut milk, or if it is a case of the more I make it the more I like it, but I had to change my rating from 4 stars to 5 stars. I think I could easily serve this pudding to house guests without them ever guessing that it was not a regular dairy-based pudding. It is creamy and delicious.
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8 users found this review helpful

Omelet in a Bag

Reviewed: Jan. 25, 2014
PLEASE CHECK WITH THE MANUFACTURER OF YOUR PLASTIC BAGS TO MAKE SURE THAT THEY ARE SUITABLE FOR COOKING FOODS (NO LEACHING OF PLASTICS WHEN HEATED).
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8 users found this review helpful

Lamb Chops with Balsamic Reduction

Reviewed: Nov. 12, 2013
This "Lamb Chops with Balsamic Reduction" was very delicious. I wouldn't hesitate to make it again. Thank you PGRAYMENDOZA for sharing your recipe.
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8 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

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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8 users found this review helpful

Fast Salmon with a Ginger Glaze

Reviewed: Jan. 19, 2014
This "Fast Salmon with a Ginger Glaze" was very good. Marianne on THEBUZZ recommended it to me to serve for my girlfriend's birthday. Much to my surprise, this recipe wasn't too spicy at all, although I did cut back the sambal oelek by 1/3 and had a backup plan in case my girlfriend thought the sauce was too spicy. I fully expect that if I could have followed the recipe and grilled the fish (instead of baking it in the oven), mine would have been excellent. I really wish that I had of at least fried my salmon to brown it up better (next time!). Just like many other reviewers pointed out, surprisingly, this dish is not overly spicy at all ("perfectly seasoned" = the full amount of sambal oelek would have been perfect and I should have followed the recipe exactly). Thank you Chef John for sharing your recipe.
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7 users found this review helpful

Aloo Phujia

Reviewed: Nov. 19, 2013
This "Aloo Phujia" was excellent! We love spicy food at our home, and so this was perfect for us. It was also very easy and fast to make. Thank you CHRISTYJ for sharing your recipe.
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7 users found this review helpful

Pixie's Indian Style Halibut

Reviewed: Nov. 19, 2013
I should have known that "Pixie's Indian Style Halibut" wouldn't be spicy enough for my family's taste (my fault: not the recipe). I should have added some cayenne to the spice mixture as it should have been obvious to me that this had no hot spices in it (or maybe I was supposed to use Spanish paprika instead of Hungarian paprika - I didn't think of that before!). This recipe was very easy to make, and I was surprised how well the spice mixture stuck to the fish. Also, the recipe produced the perfect amount of spice for coating the fish (not too much so nothing was wasted). Thank you Pixie2 for sharing your recipe.
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7 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

The Best Asian Sauce

Reviewed: Jan. 29, 2014
"The Best Asian Sauce" is a perfect "go to" Asian sauce. I left the honey out of mine since we do not like sweet food in our home. I also make mine with dried garlic powder instead of fresh because I want it to last a long time in the refrigerator. I also add dried ginger. I find it lasts at least one month in the fridge. I put it on protein-based foods and use it the same way a lot of people would use ketchup (i.e. on eggs). I love it on seafood. I have made this many times. Thank you Litegal1 for sharing your recipe.
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6 users found this review helpful

Cuban-Style Picadillo

Reviewed: Jan. 22, 2014
This "Cuban-Style Picadillo" was excellent! I loved the way the sweetness of the wine permeated even the capers and olives. This meal is a real treat! I can hardly wait to make it again! My only change next time will be to fry the cumin with the ground beef and onion mixture as I usually do (instead of adding the cumin in with the liquids as in this recipe) to take the "raw edge" off my freshly-ground spice. Thank you lutzflcat for sharing your recipe!
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6 users found this review helpful

Authentic Thai Coconut Soup

Reviewed: Dec. 10, 2013
This "Authentic Thai Coconut Soup" was quite delicious. I made a special trip to an Asian market near my home to get red curry powder (as per the first review by the submitter of the recipe) since I had never heard of red curry powder before. The Chinese owner told me that I could just use regular curry powder, but a hot version. I consulted with one of my reference books on herbs and spices, and could only find curry pastes listed under Thai cooking. I will continue looking for Thai red curry powder in my local Asian markets because I really do want to make an authentic dish. Thank you MIREYZ for sharing your recipe.
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6 users found this review helpful

Thai Ginger Soup

Reviewed: Dec. 8, 2013
This "Thai Ginger Soup" is my new "go to" recipe for cold and flu season: it has coconut milk (with the immune-system boosting properties of medium-chain triglycerides); lime juice (rich in vitamin C for fighting infections); and loads of ginger (a traditional medicine). On top of that, it tastes great! I made mine with homemade chicken stock instead of water, and the combination of coconut milk, chicken stock, and ginger tasted excellent on its own without further embellishment, although I did especially like the green-onion garnish on top. It is something to keep in mind if you live in a rural community (like I did while growing up) without access to ingredients like fish sauce, fresh lime juice, and cilantro. Thank you TORIHAWK for sharing your recipe.
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6 users found this review helpful

Beef Stifado

Reviewed: Nov. 19, 2013
This "Beef Stifado" was very classy in appearance owing to the presence of pearl onions, and it presented with wonderful "aromatherapy flavors." The combination of red wine, orange peel, cinnamon, and nutmeg was delightful. I liked the orange flavor so much that when the stew as done cooking I added an additional tablespoon of grated organic orange rind that I happened to have in the freezer. I did make the stew a day in advance as per a few recommendations, but I didn't notice any improvement in flavor with sitting. It was equally perfect when I first made it. Thank you Lolly B for sharing your recipe.
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6 users found this review helpful

Marinated Chicken with Maille® Dijon Originale Mustard

Reviewed: Nov. 16, 2013
This "Marinated Chicken with Maille® Dijon Originale Mustard" is the perfect recipe for working people: very delicious and so fast and easy to make! I can imagine that I would love a "hot chicken salad" made with this chicken, and that the chicken would also be an excellent base for a cold chicken sandwich. My seasonal vegetables (beets, parsnips, celeriac, yams, carrots, and onions) took 1.5 hours to roast in the oven (4 stars for my veggies). I will definitely be making the chicken part of this recipe again many, many more times. Thank you Maille® for sharing your recipe.
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6 users found this review helpful

Displaying results 1-20 (of 101) reviews
 
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