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

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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

Pot Roast with Vegetables

Reviewed: Sep. 22, 2013
This is my recipe, and a couple options had been left out when it was kitchen approved. I use red wine instead of the vinegar, and I usually use garbanzo bean flour for thickening instead of corn starch. The garbanzo bean flour adds protein and other nutrients to the gravy, and the corn starch is generally made from GMO corn which I avoid. I also sometimes use chopped frozen tomatoes from our garden instead of canned tomatoes. Tomatoes that we don't use soon enough are cored and frozen for use in pot roast and tomato soup. I always use more than 1 garlic clove because we like garlic - usually at least 3-4. I also add more than a pinch of the seasonings. The recipe is great as listed, but I thought I would add a few more options. It freezes well for future meals, and tastes as good as when it was freshly made.
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11 users found this review helpful

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

Elegant Beef Stroganoff

Reviewed: Oct. 21, 2014
This is my recipe, and I just had to comment. I usually use homemade beef broth instead of canned, and also use Dijon mustard. I often double the recipe, and freeze leftovers for future meals. It can be frozen with or without the cooked noodles - without takes less freezer space, but both ways work equally well. Whether or not the red pepper is used or if the quantity is reduced is a personal taste. Sometimes I use red pepper flakes, and sometimes, I don't. I have also cut the meat the night before and let it marinade in the wine overnight. This works well, to and tenderizes the meat more. If you use a less tender cut of meat, this works well. For a more tender cut of meat, overnight marinade is a bit of an overkill.
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6 users found this review helpful

Garden Fresh Tomato Soup

Reviewed: Dec. 1, 2012
I generally make soups in large quantities to freeze for future meals. For this one, I used tomatoes from our garden that I had frozen. I used about 18 lbs. of tomatoes, cored, peeled and diced them. Depending on type of tomatoes used, the skins can cause bitterness. I added about 8 cups of homemade chicken stock that had been reduced and 6 cups of water. I added 2 large onions sliced, 16 cloves, about 1/4 cup of chopped garlic, 2 tbsp. sea salt, 4 tbsp. sugar (sugar cuts the acidity of the tomatoes), and 4 tbsp. of Braggs Apple Cider Vinegar. I didn't have fresh basil on hand, so I added about 3 tbsp. of dried after the mixture started boiling. I let the mixture boil gently for about 45 minutes to completely soften the onions and garlic. Then used an immersion blender to blend everything. I had 2 cups of whipping cream that would soon go bad. So I mixed it in after the blending. I mixed the roux in a separate pot using garbanzo bean flour and all-purpose estimating about 6 times the recipe, and followed the recipe instructions. The resulting soup was wonderful. This is a recipe that would be difficult to mess up if only using the ingredient quantities as a guideline. I seldom accurately measure anything, except in bread baking, and go primarily on appearance and taste. This is a good basic recipe. If you are a new cook, the recipe as-is is great. If you are experienced, the measurements are not so important as the look and taste. Rice can be added for tomato rice soup.
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5 users found this review helpful
Photo by judy2304

Garlic-Lemon Double Stuffed Chicken

Reviewed: Mar. 12, 2015
I made this tonight for dinner, and my family loved it. I halved the recipe using 4 chicken breasts. The only changes were to accommodate personal tastes and ingredients I had on-hand. The breasts were very large. So I increased the bread crumbs and added Kraft Oven Fry for more crunch. I used fresh shredded parmigiano reggiano instead of Romano cheese because that's what I had on hand, and increased the garlic and lemon juice a little for the butter sauce. I pounded the breasts before cutting the pockets, and baked them for 40 minutes because they were so large. 3 of us ate only two of the breasts with mixed rice and Normandy veggies, and we were all stuffed. Prep took me about 30 minutes and cook time 40 minutes. The finished dish looked, smelled, and tasted wonderful. It was very rich will all of the cheese, and not something you would want to eat too often. As a special treat or an elegant looking meal to serve guests, this would be perfect. When making it, choose small breast for each person to have a whole one, or plan on 1/2 breast for each person. This recipe also opens a whole realm of ideas for different stuffings.
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3 users found this review helpful

Simple Beef Tips and Noodles

Reviewed: Nov. 12, 2014
I made this recipe pretty much as stated, but doubled it to have left-overs and cooked it in an electric pressure cooker. The only thing that I didn't double was the beef stock - I used 4 cups of homemade beef stock. I didn't have fresh mushrooms on hand, so I used 2 4 oz. cans of mushrooms (probably should have used at least 3 cans), and used top round steak. After browning the meat, and sautéing the onions and garlic, in the pressure cooker, I added back the meat and the rest of the ingredients. I also added 1/4 cup of red wine. I pressure cooked everything for 20 minutes on the beef setting and let it slow release the pressure. Since I didn't double the amount of beef stock used, I didn't double the cornstarch/water mixture, but found that I had to double that so the gravy wasn't watery and more like gravy. I served it over mashed potatoes, and my family loved it. By doubling the recipe, I had enough for 3 meals for 3 of us. So we have two more meals to look forward to. The next time we have it, I will try it over egg noodles. Thanks for the pressure cooker recipe, Dennis. It was great, and I will definitely make it again.
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3 users found this review helpful
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Classic Waffles

Reviewed: Mar. 20, 2013
I made these tonight to be rewarmed in the toaster oven in the morning. I didn't separate the yolks from the whites, but I beat the eggs pretty well before adding the other liquids. I also made sure that the butter had cooled before adding so that it didn't cook the egg. The waffles browned very well and raised well. They were also light on the inside. I didn't crisp them because that would be done in the toaster oven. I doubled the recipe, and will freeze the leftovers for future quick breakfasts. One word of caution I can offer is to be careful not to add too much batter to the waffle maker, and to spread the batter a bit before closing the waffle maker. The first couple of waffles made a mess all over the counter with the run-off. This is not the fault of the recipe, but the batter does spread and raise a lot.
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3 users found this review helpful
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Basic Beef Stock

Reviewed: Mar. 6, 2013
I followed this recipe pretty much as written except that I omitted the parsnips because I didn't have them on hand, used dried parsley, and baked the bones at a lower temperature for longer as suggested by others. I used free range bones so there really wasn't much fat to skim. The broth was very dark with excellent flavor. After straining it, there was no need to clarify it. It was perfect. Some of it was used for a beef vegetable soup (found on this site) and the rest was frozen into ice cubes for use in flavoring rice and other dishes. I will definitely be making this again.
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3 users found this review helpful

Stuffed Green Peppers I

Reviewed: Feb. 24, 2013
I gave this recipe 5 stars even though I made some changes because the recipe would be good without changes. I usually make enough to freeze for future meals so the recipe was doubled. I didn't blanch the peppers because I don't like them mushy, and freezing tends to soften them anyway. I didn't salt the inside of the peppers as we don't need extra salt. I used basmati brown rice and cooked it separately in beef broth seasoned with garlic powder, onion powder, and cumin. I used canned diced tomatoes. It didn't make sense to get whole ones to chop. I also added 2 tsp. Italian seasoning and minced garlic to the beef mixture. The stuffed peppers were loved by my family, and they freeze very well. Each was wrapped in plastic wrap to prevent freezer burn, and then put into large baggies.
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3 users 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
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Italian Chicken Skillet

Reviewed: Jan. 6, 2015
My husband, my mother, and I all thought this was really good. My tomatoes were unseasoned. So I added 1 tablespoon of Italian seasoning as suggested by another reviewer. I thought this was a bit too much. Next time, I will add 1 teaspoon as suggested in the cook's notes. I doubled the garlic, and added 1/4 large onion, chopped, and 2 cans of mushrooms. I used whole wheat penne noodles that I cooked separately. I had fresh baby spinach on hand. So I weighed out 5 ounces and added it without chopping it. I had to break up a couple of clumps after it was cooked, but it worked out fine. So other than the added onion and mushrooms, I pretty much followed the recipe. I think it would have been just as good without the additions. For those of you who have the Ninja Cooking System, this is what I used to cook the entire meal except the noodles that were added after they were cooked and drained. By the way carcinogens form on meats only when cooked at a high temperature or when its overcooked or burned. Browning meats at a lower temperature is not harmful.
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2 users found this review helpful
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E-Z Drop Biscuits

Reviewed: Oct. 17, 2014
I have made these biscuits a number of times, and my husband and I both love them. They are a bit crispy on the outside and tender on the inside. They aren't as dry as some biscuits seem to be. This recipe makes 11-12 good-sized biscuits. I melt the butter in the microwave, and then add the milk to cool it. Then I add the milk and butter to the dry mix. Don't over mix. Mix just until the dry ingredients are all moistened. For baking, it always takes 18 minutes to brown the tops of the biscuits in my oven. We never eat all of the biscuits for one meal. They warm very well when wrapped in a paper towel, put into a plastic baggie, and heated in the microwave for 45 seconds or so. I have had them in the frig for as much as a week and they still warm in the microwave like I just baked them.
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2 users found this review helpful

Tangy Mustard

Reviewed: Jul. 26, 2014
The only ingredient that I had to find was the Oriental mustard seed. I couldn't find the seed, but I did find the powder in bulk on Amazon. I make a homemade Dijon mustard for myself, but my husband prefers this spicier mustard. Between the two, we never buy store stone-ground mustard any more. This recipe is absolutely wonderful. I have to admit that we seldom wait a full 2 weeks before using it.
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2 users found this review helpful

Baked Denver Omelet

Reviewed: May 30, 2014
This recipe is a great base for a baked egg casserole. You can basically put anything into it that you like in a omelet. Since I generally make everything in quantity to freeze for later meals, I won't post all of the changes that I made. I have posted a modified recipe that I used. Portions of the casserole can be frozen for future meals, and I also freeze smaller portions for my mother for breakfast. This is a wonderful way to provide a healthy breakfast without the daily cooking. My Mom loves the variety to her breakfasts. I personally added a few more ingredients, but that doesn't diminish the quality of this recipe as a greater starter to get ideas.
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2 users found this review helpful

Chicken Florentine Casserole

Reviewed: Jan. 27, 2014
I was so looking forward to making this dish for my family. I made only a couple of changes that I think made it a little better than it would have been. I sautéed the chicken only long enough to brown it, and baked with everything else for 25 minutes, and then 10 minutes after the mozzarella was added. I used a bag of fresh spinach because I don't like any canned vegetables, and used milk instead of half and half. Other than these modifications, I followed the rest of the ingredients list to the letter. I may try this recipe again. I will make some of the suggested changes from other reviewers, and make some of my own. I will stay with using milk instead of half and half. The sauce was plenty rich with milk. The chicken was moist and tender. So I would do that the same and also use fresh or frozen spinach instead of canned. The amount of bacon bits was far too much. They made the dish much too salty. Next time, I will use crumbled real bacon or leave out the bacon all together. I think I would also reduce the amount of Parmesan cheese to 1/3 cup. Flavors in a sauce should blend and compliment, and I could single out the Parmesan cheese. I would also greatly reduce the amount of mozzarella cheese. The recipe calls for 2 cups. I used one cup and it was still way too much. I love mozzarella cheese, but this was overpowering. Neither my husband or I could eat this. We scraped off the chicken and picked out the spinach. This recipe has possibilities, but not as written.
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2 users found this review helpful
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Beef Barley Vegetable Soup

Reviewed: Dec. 1, 2012
I made this soup tonight, and as usual, I made a large quantity for freezing. I'm not one to measure much, but I made basically 4 times the recipe. I used about 3 cups of homemade reduced beef stock, 12 cups of water, 12 boullion cubes, 4 12 oz. pkg. frozen mixed veggies, 1 1/2 large onions chopped, 3 tbsp. sugar, 3 tsp. ground pepper, 1 tbsp. sea salt, 8 large fresh carrots sliced, 9 frozen garden tomatoes peeled and cubed, 12 stalks of celery sliced, and 1/2 large head of cabbage chopped. I didn't saute the veggies, but cooked them until tender in the broth mixture. Then I added the leftovers of 3 cubed roasts that amounted to about 6-7 lbs. The soup and broth are wonderful. I will freeze it in meal size portions and add precooked barley when it is used to prevent the barley from getting mushy. I soak and cook all grains in a rice cooker, and then package and freeze them for future use.
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2 users 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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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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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

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