jdg78 Recipe Reviews (Pg. 1) - Allrecipes.com (16470691)

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Mushroom Slow Cooker Roast Beef

Reviewed: Dec. 4, 2011
I been cooking this recipe for decades! Super easy and tasty. Add sliced onions to the bottom of the slow cooker along with the mushrooms for another tasty addition. Strain the liquid from the vegis to a sauce pan, add some beef stock and thicken with a roux to make a nice gravy to accompany the dish. However; DO NOT use a standing rib roast for this recipe unless you are rich and WANT to waste your money and ruin a beautiful piece of meat! This recipe (or any recipe using a low and slow, moist heat cooking method) should always and ONLY use a cheaper cut like a chuck roast or similar tough cut of beef. A rib roast is already a tender cut and does not need or respond well to the long cooking times used in slow cooker recipes needed to break down connective tissue and render out fat. If you want to cook a rib roast use a DRY heat method. Otherwise enjoy!
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117 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Mar. 1, 2011
I always hated Brussels sprouts, even after I had grown up and learned how to cook all of the strong flavored vegis I disliked as a child, properly. Until that is, I tried oven roasting Brussels sprouts like this! This method yields a wonderful roasty toasty flavored vegetable with great texture! I usually cut them in half before tossing with oil, salt & pepper, and only roast for 20mins, simple and delicious! If you still dislike Brussels sprouts or have kids who do, try this recipe and I can almost guarantee you'll make converts of anyone and everyone who tries them!
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29 users found this review helpful

Tagliatelle with Coriander Pesto

Reviewed: Jan. 3, 2012
I like to use asiago cheese instead of feta (just a personal preference).
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9 users found this review helpful

Italian Leg of Lamb

Reviewed: Dec. 21, 2011
Good starter recipe, I added an itailian herb blend to the marinade and it kicked up the flavor nicely. But cook till instant read thermometer reads 130-135 for medium rare (as lamb should be), 165 is well done.
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7 users found this review helpful

Cioppino

Reviewed: Apr. 4, 2011
Outstanding recipe!! Made a few personal twists on the original, but a great recipe overall!
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6 users found this review helpful

Beef Au Jus

Reviewed: Dec. 23, 2013
A fine basic gravy, but not au jus in my opinion.
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5 users found this review helpful

Grilled Tri-Tip

Reviewed: Sep. 4, 2012
Four stars IF you cut down the salt (use garlic powder not garlic salt), and as another reviewer wrote searing does not seal in the juices, on top of that an internal temp of 145 will yield a medium well tri-tip, which in my opinion is overcooked and dry! Try cooking over medium heat instead and until an internal temperature of 125-130 degrees for a beautiful medium rare and don't forget to let the tri-tip rest for at least 15 minutes before carving on the bias, so the juices can redistribute back into the cell structure of the meat, otherwise you might as well go ahead and overcook it to start with because you'll just end up letting the juices run out of the meat onto your cutting board.
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5 users found this review helpful

Holiday Leg of Lamb

Reviewed: Dec. 21, 2011
Great combination for spice rub and the orange adds nice floral notes, but don't cook your roast to 175 degrees unless you want a dry, tough peice of meat, 130-140 on an instant read thermometer will give you a perfect medium rare as lamb should be.
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5 users found this review helpful

Chai Tea Mix

Reviewed: Aug. 23, 2013
A very good Chai mix! I've tried several different recipes and this one really hits the mark! For those who didn't add the cardamom because it's too expensive, that's a huge mistake, cardamom is an essential ingredient in Chai tea! So spend the extra bucks and you'll be greatly rewarded with an authentic tasting Chai tea mix. Try looking in the bulk spice section of farmers markets like Sprouts or Henry's to save quite a bit over grocery store prices. It's worth the extra effort! You can also find real vanilla powder (used the same as real liquid vanilla) in the same place if you want to substitute for the vanilla creamer.
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4 users found this review helpful

Grandma Me's Clove-Studded Leg of Lamb

Reviewed: Dec. 21, 2011
Good combination of flavors but don't cook your lamb to 160 degrees unless you like your lamb well done, cook until instant read thermometer reads 130-135 for med rare lamb like it is supposed to be. Be sure to let rest 20mins before slicing to let juices redistribute back into meat.
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4 users found this review helpful

Spaghetti Carbonara II

Reviewed: Aug. 16, 2011
Perfect spaghetti carbonara recipe!
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4 users found this review helpful

Spicy Rapid Roast Chicken

Reviewed: Feb. 22, 2011
The spices make for a well seasoned bird, but pull the bird at 165 degrees and tent with foil for 10-15 minutes to let the juices redistribute for a moist and tender bird.
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4 users found this review helpful

Garlic Salmon

Reviewed: Jan. 4, 2011
I've been preparing Salmon and Trout using this simple method for 30 years, and it always turns out GREAT! I usually add a couple of pats of butter on top of the fish before crimping the foil closed, this makes it even richer and more flavorful! Works equally well over a campfire or in the oven! YUM!
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4 users found this review helpful

Fast and Easy Creamed Spinach

Reviewed: Jan. 9, 2014
Perfect steak side dish! I love making creamed spinach this way, super easy and tasty! I also like adding a little shredded provolone to pump up the creamy cheesy factor.
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3 users found this review helpful

Mexican Pesto

Reviewed: Aug. 21, 2013
I've been making this for 20 years! Always a hit, especially with people who don't like basil pesto! Queso Fresco works too if you don't have Cotija.
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3 users found this review helpful

Halibut Supreme

Reviewed: May 16, 2011
I've made halibut like this for years and it's still one of my favorite halibut recipes! Try using Fillets instead of steaks and add dungenous crab to the sourcream mixture for a truely wonderous entre!
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3 users found this review helpful

Mushroom Cream Gravy Sauce

Reviewed: Oct. 25, 2013
As written this sauce is too lose for me (you could cook much longer to reduce the cream, but I prefer a roux), and too much rosemary (I reduced to one teaspoon of fresh so it wasn't like a pine branch), also needed other adjustments and additions to make a really good sauce. Add flour equal to butter after sautéing vegies to make a roux, add one cup rich beef broth then heavy cream and wine, simmer till thickened and serve.
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2 users found this review helpful

Goat Cheese and Arugula over Penne

Reviewed: Sep. 17, 2011
Tried this last night, and it was great! The goat cheese creates a nice creamy sauce thats not too rich and the arugula adds a nice spice note. I added sauteed diced chicken breast with onion and tossed everything together for a fast and easy complete dinner, I'll definitely prepare this again.
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2 users found this review helpful

Blender Hollandaise Sauce

Reviewed: Feb. 28, 2011
I've been using this recipe for decades and it always comes out perfect! By far the easiest holladaise ever. You do lose a little bit of the depth of flavor you get using the double boiler method, but if your tight on time and need a good quality sauce right away, you can't lose with this one.
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2 users found this review helpful

Mushroom Pork Chops

Reviewed: Jan. 15, 2011
A simple, easy, tried and true tasty recipe, one of my long time standbys. Always a favorite at the dinner table!
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2 users found this review helpful

Displaying results 1-20 (of 27) reviews
 
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