judy2304 Recipe Reviews (Pg. 1) - Allrecipes.com (15220157)

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Glenn's Marinated Pork Shoulder

Reviewed: Jul. 2, 2012
I gave this recipe 4 stars rather than 5 because I found out that the recommended "done" temperture is not correct for this cut of meat. I had never cooked this cut before, and assumed that the temperature of 165 degrees was good because this is what pork should normally be. My first attempt was a disaster! The flavor was great due to the marinade, but the meat was fatty, grizzly, and tough.Since we had a few of these roast from a 1/2 pig purchase, I was ready to throw them all out. Instead, I did more research, and found out that this cut of meat should be cooked for 1 1/2 to 2 hours per lb. after the trim of fat, annd the internal temperature should be 180-185 degrees for sliced and 190 to 205 degrees for pulled pork. For my 2nd attempt, the roast was about 5 lbs. after trimming of fat. I figured about 10 hours to roast it at 275 degrees. It got to 195 degrees in about 8 hours. Since it got done earlier than planned, I put it in a plate and covered it with tin foil for an hour or so until I was ready for it. I skimmed the fat from the drippings and made the remaining liquid into a gravy by thickening it with flour. This time it was amazing. The meat was tender, and the gravy was full of flavor. The success in cooking this cut of meat is to cook it slowly for long enough that the fats and tendons break down. The final internal temperature has to be higher than it would be for general pork roasts.
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8 users found this review helpful

Jagerschnitzel

Reviewed: Aug. 23, 2012
This is absolutely one of our favorite pork dishes. The only changes I have made to the recipe is to use beef broth instead of the water and bouillon, I often use sliced pork tenderloin instead of cutlets or steaks, and I often use garbanzo bean flour instead of cornstarch. This recipe is wonderful as written, and my changes are to add nutrients and what I have on hand.
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2 users found this review helpful

German Spaetzle Dumplings

Reviewed: Aug. 23, 2012
This recipe makes wonderful authentic German spaetzle. I generally double or triple the recipe to make enough for freezing. I use a potato mincer to make the dumpling, and freeze them in meal-sized portions before sautéing them. I sauté them when I thaw them for use. I also add a couple of minced garlic cloves to the recipe because we like the garlic flavor. These dumplings freeze well, and I find it easier to make them in large batches and freeze them to have them handy when I need them. I also have found that it is good to stir them as soon as you have a batch in the water. Otherwise, they fall to the bottom of the pot and stick together. A quick stir breaks them up and they don't stick together.
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2 users found this review helpful

German Spaetzle Dumplings

Reviewed: Aug. 24, 2012
The spaetzle dumplings made with this recipe are exactly like those served in German restaurants. My husband and I both love them - especially with the Jagerschnitzel recipe also found on this site. The only change I make is to add 2 large minced garlic cloves to the dough because we both love garlic.
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0 users found this review helpful
Photo by judy2304

No-Knead 100% Whole Wheat Bread

Reviewed: Aug. 30, 2012
This is one of the few 100% whole grain breads that is light and toasts very well.
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1 user found this review helpful

Potato Chips

Reviewed: Sep. 10, 2012
I initially found this recipe on another site, and had to try them right away. I used a mandoline to get super thin slices. The first batch, I used a paper plate to absorb the moisture in the potatoes, and seasoned with garlic salt. I didn't oil the plate. So the chips stuck to the plate and came off in pieces. Any overlapping chips stuck together. The second batch, I oiled the plate with olive oil. This was better, but many still stuck to the plate. The third batch, I oiled parchment paper, and arranged the potato slices so that they didn't overlap or touch each other. Voila!! Perfect chips that didn't stick to the paper, and didn't stick together. In a single layer and thin slices, the cooking took about 3 minutes to brown and crisp the potatoes. These were as good as any store bought chips, but much healthier and much cheaper. Using the parchment paper, I think larger batches could be made at one time, but the cooking time would likely be longer. Next I intend to try crinkle cut and oven baking for larger batches. This is a great starter recipe to experiment with and expand the options including flavoring.
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13 users found this review helpful

Delicious Black Bean Burritos

Reviewed: Oct. 2, 2012
I have used this recipe a number of times and always with great results. I make a couple of changes because of personal preference and add diced chicken breast. The changes I make are to use taco peppers that we grow in our garden instead of the jalepeno peppers because they are milder. I use olive oil instead of vegetable oil and often use dehydrated cilantro when I don't have fresh on hand. I have also used this as a filling for enchiladas. The enchiladas freeze well for an easy dinner later.
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1 user found this review helpful

Chicken Quesadillas

Reviewed: Oct. 6, 2012
I would give this recipe 5 stars, but I changed it a little to prevent them from being too dry and to improve the health factor. I make my own taco seasoning to avoid the MSG in the packaged mixes. I added salsa that I had on hand, and used shredded Mexican cheese instead of the Monterey Jack. I cooked them on a grill that has plates for quesadillas and divides them into sections. I think the recipe needs something for moisture. This can be added with your favorite salsa, canned diced tomatoes, or diced tomatoes with chiles. Without some kind of tomato thing, they would be too dry.
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3 users found this review helpful

Savory Chicken Breasts

Reviewed: Nov. 10, 2012
I was a little hesitant about the swiss cheese in this recipe, but my family loved it. There wasn't the strong swiss cheese flavor that I expected. Instead it blended perfectly with the other ingredients. Chicken generally doesn't have much flavor, but in this recipe, the flavor was wonderful and no one flavor dominated. The swiss cheese blended into the other ingredients, and became more of a flavoring for the cream sauce and chicken. I think the long bake time worked to blend everything. The only change that I made was to use Kraft Oven Fry for Chicken instead of the bread crumbs. I will definitely be making this again!
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Photo by judy2304

Beef Stew VI

Reviewed: Nov. 21, 2012
This recipe is excellent, but I did makes come changes. I doubled the recipe because I always try to make enough for at least two meals, and freeze one for later. I followed Chuck's suggestion to put flour, garlic powder, onion powder, and pepper in a bag and shake the meat in the mixture. I also increased all of the veggies, and used beef broth instead of water and bouillon. I added ketchup, A-1 sauce, and worcestershire sauce as suggested by Chuck. At the end, I used garbanzo bean flour instead of cornstarch to thicken the gravy for the additional nutrients. Even though I made some modifications, this is an excellent recipe as-is. I would recommend anyone to try it. UPDATE 9/123/14 I thought I might add that last night I decided to try this recipe in a pressure cooker. Naturally, most of the prep time for adding ingredients and cutting and chopping was not reduced, but the cook time was reduced significantly. I did everything as previously stated, but pressure cooked the beef and everything but the potatoes, carrots, onion, and celery for 10 minutes. Then I added the veggies and pressure cooked for another 10 minutes. Then I thickened the gravy with the cornstarch mixture. It turned out great and the beef was incredibly tender.
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1 user found this review helpful

Melt-In-Your-Mouth Meat Loaf

Reviewed: Nov. 21, 2012
This is close to the way that I normally make meat loaf, but I seldom measure anything except in bread baking. The only changes I made was that I used canned mushrooms and 1/2 chopped onion instead of the dried. I also doubled the recipe and used 1 lb. of ground pork and 2 lb. ground beef. I baked the loaf in a 9" x 5" loaf pan at 350 degrees for a little more than 1 hour. The meatloaf was flavorful and very moist. The topping was great and much better than the barbeque sauce that I normally use.
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2 users found this review helpful

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