JGILLIKIN Recipe Reviews (Pg. 1) - Allrecipes.com (1433731)

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Autumn Glazed Pork Chops

Reviewed: Dec. 16, 2013
Sauce was wonderful! I doubled it like others suggested. Will make again. Used eight 1/2 inch thick bone-in pork chops seasoned with salt, pepper, onion and garlic powder. Browned 2 mins on each side, covered with sauce and simmered covered till done. Plain orange juice works fine in place of the orange juice concentrate, as well as a substitute for the apple juice if you don't have any. A little pinch of cayenne pepper works fine too if you don't have ground ginger. Gives it the same "warmth" that ground ginger would anyway. I also added a big tbsp of dijon mustard like another reviewer. Seemed like a perfect match with pork. I removed the chops and thickened the sauce at the end with a couple tbsp of cornstarch dissolved in another 1/4 cup of cold orange juice. We loved it.
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Mandarin Chicken Pasta Salad

Reviewed: Dec. 14, 2013
Really enjoyed. Dressing was great. Put ingredients in a mason jar and shook vigorously to emusify. A lot of prep time cutting and chopping, but very good in the end.
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Herb-Glazed Roasted Turkey

Reviewed: Dec. 14, 2013
I am just rating the glaze as I did not follow the whole recipe for cooking the turkey. *Loved the glaze. Did use 1/2 honey and 1/2 pure maple syrup as others suggested, and poultry seasoning in lieu of other herbs. The drippings will come out darker than normal which will affect the color of your gravy but we didn't mind that.
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Raspberry and Almond Shortbread Thumbprints

Reviewed: Dec. 15, 2011
Wonderful! Almond extract (not vanilla) is what makes them so unique in flavor. It is VERY strong though, so if you're not sure, cut back on it especially in the glaze. Chapstick cap was great idea to make the small indention. Oh, and use a good quality jam!
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Cranberry Sauce Extraordinaire

Reviewed: Dec. 16, 2013
This stuff is the bomb! Have made it for several years now and just reviewing it. I double the recipe, which makes a lot, but always better to have extra for all the leftover holiday turkey. No need to dirty the blender/food processor to puree an orange. Just use canned mandarin orange with the juice. The small orange segments break down just fine during the long cooking process. I stick with dried apricots instead of dried mixed fruit as a personal preference. Have had many people ask for the recipe when taking to holiday dinners.
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Corn Tortilla Quiche

Reviewed: Apr. 6, 2011
This is a very good quiche if you're tired of the same old vegetable/spinach variety. The Southwestern flavor was a nice change, especially with the green chilis and the corn tortilla crust. I did use half-n-half instead of whipping cream but I don't think it affected the taste at all. I used Jimmy Dean hot sausage because we like things a little spicy. I would definitely make again. The only thing I would do differently next time is mix the chilis in with the beaten egg/cream mixture instead of layering them on top of the cheese. I think it might look prettier and get the chilis mixed throughout better. At first I was worried about the curds of cottage cheese you could see on the top, but it melts in the oven, and I'm sure it helps with the creamy texture.
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Chicken Souvlaki with Tzatziki Sauce

Reviewed: Mar. 16, 2014
4 stars for the marinade. Followed the marinade recipe exactly, and the chicken was good, but next time I will probably increase the lemon juice and oregano for our tastes. We would have liked a little more intense lemon and oregano flavor, so increasing those two things and maybe adding some lemon zest along with the juice would do the trick, but as written was still very enjoyable. Tzatziki sauce as written not so good, so only 3 stars. A little bland tasting with a strange mouth feel. So, I did take some reviewers advice and altered it slightly by using lemon juice in place of white vinegar, a pinch or two of both dried dill weed and sugar, and an extra tbsp of olive oil to give it a more creamy consistency. Lastly, after grating the cucumber, spread it on several sheets of paper towel, lightly salt and let sit for about 15 mins to allow all the moisture to be drawn out of the cucumber. Then dry thoroughly with more paper towels before adding to tzatziki. Doing this will prevent your tzatziki sauce from becoming overly watery. I've tried making tzatziki several times and with the adjustments this was my best attempt by far. I think the pinch of sugar to cut the bitterness of the yogurt and the additional olive oil to give it a better mouth feel were key. Thanks to the original poster of the recipe and all the other cooks out there who wrote reviews and added suggestions. I love this site!
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Braised Collard Greens

Reviewed: Dec. 14, 2013
Left out salt pork (not neccessary) and used a leftover Honey-baked ham bone. Wonderful. Did not need the sugar because the ham bone added enough sweetness. I think using chicken "stock" and not chicken "broth" also made a difference.
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Southern Grits Casserole

Reviewed: Dec. 14, 2013
I halved the recipe to decrease the portion size, except did use almost the whole pound of sausauge. Only mixed one raw egg into the grits to help them set-up. The rest of the eggs I scrambled separately (be sure to season them with salt and pepper). I layered half the grits in bottom of a large oval slow cooker. Added layer of cooked sausage, layer of scrambled egg, layered rest of grits and topped with the cheese. Left in slow cooker on low for 20 mins or so for the raw egg in the grits to cook and set-up. I was very pleased with the result. Putting it all in a crock-pot was key to keeping the grits nice and creamy, and would work well for a brunch buffet, or if everyone can't sit down and eat together right when it comes out of the oven. Otherwise the grits will get cold and yucky. Layering the ingredients makes it look more like the above picture, and we liked being able to actually taste cooked scramble egg in the casserole. If not the egg just dissapears when you mix it raw into the grits. *Note- you must heavily salt the water when it comes to a boil before adding your grits! Otherwise, you will never get them salty enough. Taste them before building your casserole. They need to taste good on their own too. Only drawback to this recipe is the number of pots and pans that you have to dirty :(
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Sarah's Rice Pilaf

Reviewed: Dec. 14, 2013
We loved it. A nice neutral accompaniment to any meat or fish dish, and MUCH better than any of the pre-made boxed rice pilaf. Will make again and again.
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Barbecued Lima Beans

Reviewed: Nov. 6, 2011
Very good! Better than your ordinary baked beans. Have always had baked beans made from small white navy beans but really enjoyed it with the baby lima beans. (I don't think the large lima beans would be as good though- so I suggest choosing the baby lima bean variety). The sauce was very good too. I followed ingredient amounts as listed and thought it needed all the sauce. I would not recommend cutting back on the ketchup and sugar as others have suggested. The beans would end up too dry in my opinion. I did add about 2 tsp Dijon mustard to give it a little extra zing, but I've always thought mustard was the secret ingredient to fabulous baked beans anyway. I didn't have a bean pot and used my heavy Dutch Oven instead. Worked great and has a lid already instead of dealing with tin foil and a casserole dish.
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Charlie's Sweet Island Brussels Sprouts

Reviewed: Dec. 16, 2013
Curry can be very overpowering in my opinion so I did cut it back to 1/2 tbsp and increased the brown sugar a little just as a personal preference. Very good overall. Served w/ coconut shrimp and pineapple lime rice.
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New Year's Champagne Punch

Reviewed: Jan. 1, 2012
This was a big hit at my New Year's Eve party last evening. Even folks who turned their noses up at the idea of champagne punch with sherbet ended up enjoying it after tasting. I took the advice of another reviewer and made it with raspberry instead of orange. 1 quart raspberry sherbet, 1 bottle champagne, 1 liter of cranberry Ginger ale, and frozen raspberrys as the "ice" to keep it cold. Sherbet was rock solid and liquids were very well chilled. It got better as the sherbet kept melting in it.
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Karen A's Chocolate Dump Cake

Reviewed: Sep. 18, 2011
If you're looking for something REALLY quick and easy to satisfy a chocolate craving- this is it. I follwed the recipe as listed (used Duncan Hines Devils food cake mix and non-instant chocolate pudding). I did however add 1/2 cup chopped pecans in the mix just because I love nuts in brownies, which this cake resembles. Next time I may put 1/2 the chocolate chips in the batter misx, and 1/2 on top just to spread the chocolate love throughout the cake more. It is very rich and I HAD to have milk with it to really make it. It would be great too served warm with a scoop of ice cream or fresh whipped cream. I will make again when I want chocolate cake, but not a lot of fussy mixing and baking.
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Homemade Enchilada Sauce

Reviewed: Jun. 23, 2014
I'll never use canned enchilada sauce again! Other than grinding your own dried chilis, it couldn't taste more authentic, and who has the time for all that when chili powder is so readily available. I made exactly as written and tasted first before adjusting seasoning. In the end I did choose to double the amount of cumin, onion powder and garlic powder as some other reviewers suggested for a little more warmth and stronger flavor. Still, as written it was good, and probably perfect for the average person who doesn't like things as spicy or intense. I personally liked the hint of sweetness from the brown sugar and didn't think it too sweet. Will use again and again from now on. Thx to Mary Kate for submitting.
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Slow Cooker Pot Roast

Reviewed: Dec. 14, 2013
Good and simple recipe, but the key to any kind of meat dish in the crock pot is to brown it first on all sides. I realize that it messes up another pot and defeats the purpose of using a slow cooker somewhat, but there's no other way to get that brown color and flavor on the meat. I did omit the Ranch dressing mix to cut down on the sodium and added some celery and small potatoes to the pot too.
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Peach Cobbler IV

Reviewed: Dec. 14, 2013
Great basic recipe and easy to prepare. I do agree that 2 cans of peaches are needed though * My modifications on subsequent preparations: drain peaches, use 1/2 cup of the syrup to replace 1/2 cup of the milk in the batter. Pour remaining syrup over entire thing before baking. I used reduced sugar peaches and couldn't tell any difference. ** Consider this: adding 1/4 tsp Almond extract to batter mixture and topping it with sliced almonds and light sprinking of sugar. The subtle almond flavor is fabulous with the peaches and takes this humble dessert over the top. Must serve warm with ice cream ( to cut the sweetness- LOL).
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Orange Peel Beef

Reviewed: Dec. 14, 2013
The marinade needs some work. 1 tbsp of soy sauce is not enough to flavor 1.5 lbs of beef. Next time would think about increasing soy sauce, and maybe adding some chopped garlic and ginger to marinade as well. Rest of recipe was pretty good. I deep fried the stips of beef and then just tossed it lightly in the prepared sauce just before serviing. With white rice and steamed broccoli, tasted just like Orange Beef that you get at the local Chinese place. Will keep.
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Turkey 'n Stuffing Bake

Reviewed: Dec. 14, 2013
Pretty good. Had leftover turkey, dressing and gravy. Used cream of mushroom soup since it's what I had on hand, and replaced milk with leftover turkey gravy.
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Light Linguine Carbonara

Reviewed: Apr. 6, 2011
We thought the flavor was really good, but the consistency of the sauce wasn't creamy enough for our taste, and I used full fat evaporated milk. Not sure I would make again as written, but if you're really trying to lighten calories I guess it's ok. But really, if you're worried about calories linguine carbonara really isn't something you should be cooking anyway. I'd save it for a special occasion and maybe try it with half-n-half next time. Still gets 3 stars because the flavor was really good.
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