Jen Woy Recipe Reviews (Pg. 1) - Allrecipes.com (13956655)

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Roasted Rack of Lamb

Reviewed: Dec. 13, 2009
I made this last night according to my revised instructions below and it was divine. The ingredients for this recipe are great but the cooking time and temp is off. Lamb is expensive and it's always tough to gauge how long and for what temp when all is listed is a "a rack of 7-8 ribs". For example an 8 rib rack can range in weight from .75 pound to 2.5 lbs and cooking 2.5 lbs for 12 minutes is nuts! Also, New Zealand lamb is much smaller than Colorado lamb. Colorado lamb can be cooked longer since it's larger and it doesn't taste as gamey. So, here is a better method. 1) Use a 400 degree oven when your lamb is over 1 pound. 2) Don't sear the lamb. S & P it and oil it and put it in a 400 degree oven for 15 minutes and then remove it and add the mustard and bread crumb mixture. 3) Put it back in the oven for 30 min (45 minutes for a 2 pound) and you will have a lovely medium rare rack of lamb with a nice crust. Let it rest etc...
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43 users found this review helpful

Beer Braised Irish Stew and Colcannon

Reviewed: Jul. 1, 2010
This is a terrific flavored stew. I omitted the flour and used guiness beer. Even though I only used 1lb of beef I kept the same ratio of braising liquid and braised on the stove top covered for 3 hours 15 minutes to a tender meat. I don't bother with thick sauces or reducing - the flavor of the braising liquid and the veg and meat was like an au jus over the colcannon. Will make again!
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17 users found this review helpful

Citrus Turkey Brine

Reviewed: Nov. 25, 2009
I've used this recipe (with a few additions) five times and I'm using it today to brine turkey for the holiday. My additions: I add 3 Tablespoons of liquid smoke which is a fabulous addition if you don't smoke your bird. I also add an equal amount of sugar to salt ratio which helps the bird brown beautifully and adds additional flavor. Fantastic receipe!
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9 users found this review helpful

Carne en su Jugo (Meat in its Juices)

Reviewed: Apr. 4, 2011
Wonderful! We used this on toastadas and it was great with shreaded lettuce, green onions and cheese. We also used the chile de arbol hot sauce from the "authentic enchiladas" recipe on this site. I've already made two batches of hot sauce to go with the leftovers of this dish! Yummy!
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8 users found this review helpful

Indian Fish Curry

Reviewed: Jan. 2, 2011
This was execellent. Followed recipe and bake time. Restaurant quality - I will be making again but with cheaper fish - I bought Halibut and this would be equally good on red snapper. I also used the full amount of Cayenne pepper as I love hot food.
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7 users found this review helpful

Potato and Bacon Salad

Reviewed: Feb. 21, 2011
I recommend 2-3 tablespoons of vinegar, any kind sprinkled on the poataoes as thye come out of the boling water. Preceed with the rest of the recipe. The vinegar is wonderful addition. excellent recipe!
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6 users found this review helpful

Grilled Spicy Lamb Burgers

Reviewed: Jul. 10, 2011
Per another reviewer I made these into cocktail appetizer by making mini meatballs and serving with a yogurt/cucumber dipping sauce. Baked at 400 for about 13-15 minutes. Great flavor!
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5 users found this review helpful

Authentic Mexican Enchiladas

Reviewed: Apr. 4, 2011
Love the sauce! I'm on my second batch and I've been using it everywhere you'd use hot sauce! Yummy recipe!
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5 users found this review helpful

Calabacitas con Elote (Zucchini with Corn)

Reviewed: Apr. 4, 2011
great side. Try adding jalapenos for heat with the onions and fresh chopped cilantro at the end. Squueze of lime with the cheese.
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5 users found this review helpful

Dip For The Stars

Reviewed: Jan. 19, 2011
Pine nuts are $50 per pound and I can't afford them. I decided to just make the base of this dip and add fresh thyme. It's heavenly on toast, crackers and on sandwiches.
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5 users found this review helpful

Old Chinatown Pork Burgers

Reviewed: Oct. 9, 2010
no bean sprouts or water chestnuts but it was so flavorful!! Cut back on the soy sauce - just a little too salty. I also made homemade sweet and sour sauce from this site. I also added sprinkling of sesame seeds to the meat mixture and a touch of sesame oil!! Used green onion as the onion. add white pepper for heat.
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5 users found this review helpful

Summer Lamb Kabobs

Reviewed: Aug. 21, 2010
Good marinade and flavors. I didn't use the cherries but I did use the pineapple. Will make again.
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5 users found this review helpful

Baked Pork Chops I

Reviewed: Sep. 20, 2010
Fry and Bake as directed! What is this 20/20 and 30/30 stuff? The long cook time makes a yummy and tender dish!!! I used: Fresh breadcrumbs with fresh rosemary, thyme and sage. Plus homemade bourbon mushroom cream sauce instead of the can of mushroom soup.
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4 users found this review helpful

Spicy Bean with Bacon Soup

Reviewed: Jan. 18, 2010
Whew! I'd give 10 stars if I could. Only change was no cilantro but it didn't need it. This rocks. We ate the whole pot on this rainy day couldn't help ourselves.
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4 users found this review helpful

Azteca Soup

Reviewed: Jan. 21, 2011
I didn't fryny tortillas but just used store bought tortilla chips - and I used this recipe as a soup base and added lots fo vegetables and a can of pintos. I will use this soup base again and again!
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3 users found this review helpful

German Rouladen

Reviewed: Jan. 19, 2011
Great recipe. Added fresh garlic, mustard and worchesterdshire to the beef broth and some sliced onions too. Will make again.
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3 users found this review helpful

Spicy Bok Choy in Garlic Sauce

Reviewed: Jan. 2, 2011
great flavor.
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3 users found this review helpful

Welsh Rabbit (Rarebit)

Reviewed: Jul. 3, 2010
Midnight snack worthy! I made it last night and I scaled it down to 1 serving and even cracked an egg and used only 1/4 of it and I was patient and it thicknened beautifully and it tasted like dorritos nachos with some corn chips. I'm going to use it as a nacho cheese spread for a party next. Thanks for the recipe.
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3 users found this review helpful

Chinese Chicken Salad II

Reviewed: Nov. 18, 2009
This was an easy lunch salad to prepare and delicious! I took the advice of another reviewer and fried up some wonton skins in strips instead of the chow mein noodles and a touch of sesame oil in the dressing was the over the top finish. Frankly, this salad would be good with anything you had left in your fridge. Thanks Lea_b!
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3 users found this review helpful

German Red Cabbage

Reviewed: Jan. 19, 2011
Dad said it was just like his mothers.
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2 users found this review helpful

Displaying results 1-20 (of 57) reviews
 
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