AdirondackKid Recipe Reviews (Pg. 1) - Allrecipes.com (16707308)

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Balsamic Roasted Pork Loin

Reviewed: Mar. 19, 2015
Ding! Ding! Ding! -- Johnny, we have a winner! Very simple recipe that turns out fantastic. This is in the "keeper" file for sure. One family member isn't crazy about pork, but we converted her with this recipe. As others have suggested, don't skimp by using a cheap balsamic vinegar. I found a balsamic in the North End of Boston years ago (Rubio) which is a delicious, high quality balsamic. At $25-30 a bottle, I was a bit reluctant to use a half cup of it on a recipe I hadn't tried, so I mixed it about half and half with another decent balsamic that was about half the price. I may use all Rubio next time - I think it does make a big difference.
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1 user found this review helpful

Bacon Wrapped Smokies

Reviewed: Mar. 19, 2015
I made these for a party much to the dismay of my "eat healthy" wife who was horrified by the ingredients. But even she had to admit that they were "pretty good" which is a huge compliment. I thought the guys would be the ones that went to town on these, but the ladies ate more than their fair share. I'd make them again, but would do as others suggested: Dredge the bacon in the brown sugar, wrap the Smokies, and let them marinate together for a few hours or overnight. I found it a little difficult to coat them once they were put together, so dredging the bacon first should fix this.
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2 users found this review helpful

Szechwan Shrimp

Reviewed: Jan. 11, 2015
Thank you FOODGU1 - This is a keeper. I made it exactly as the recipe was written (doubled) with three exceptions: I did have uncooked shrimp available so I decided to use them, and I forgot to buy the green onions at the market today. so I had to use finely chopped Vidalia onions instead. I also had fresh ginger available, so I used that as well. I used a pound of 16/20 count shrimp (colossal size), put the onions in the pan with oil to give them a head start, and then added the shrimp. After about 3 minutes I turned the shrimp, added the ginger and garlic, let it simmer a minute or two and then started to stir the ingredients in the pan before adding the sauce. It didn't take long for the sauce to bubble and thicken, which was perfect because the shrimp were almost done perfectly by then. The flavors are awesome! Not too spicy but you get that sweet tang from the ketchup and ginger, and then the garlic and red pepper kicks in.If I had the green onions, I probably would not have put them in with the shrimp - I would have held them back with the ginger and garlic and put them all in at once. The green onions would have added color and a different texture that would probably make this dish even better. Great recipe!
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2 users found this review helpful

Scones

Reviewed: Oct. 21, 2012
I never made a scone in my life (in fact I don't do all that much baking beyond cookies and an occasional cake). We had just returned from a trip to Ireland and scones were on the breakfast menu everywhere we went. When we got home my wife was lamenting that she missed the scones so I thought I would give it a whirl. The dough is sticky and tough to work with and I thought I screwed up the recipe, but man these were as good as any we had across the pond! Thanks for sharing. I'll be making these again.
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11 users found this review helpful

Sangria! Sangria!

Reviewed: Jul. 12, 2012
Ding ding ding ding ... we have a winner! My wife, daughter, and daughter-in-law are big sangria fans - especially in the summer. I made this over the weekend, and it was a huge hit. I didn't have limes or cherries so I substituted a frozen margarita mix for the lemonade concentrate. That gave it the lime flavor, and I don't think we missed the cherries. Other than that I followed the recipe exactly using the club soda instead of ginger ale. Great recipe! We'll be doing it again. Thanks HJACOBY!
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3 users found this review helpful

Amish Slaw

Reviewed: Jun. 27, 2011
Christina: This is an AWESOME slaw recipe. My wife really doesn't care much for mayonnaise, and once I reviewed this I thought it was worth a try. Everybody just loved it (including her 92-year old father!). This will become a standard in our household, I think. I didn't (and won't) change a single thing. Thanks so much for posting it!!
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3 users found this review helpful

Baked Buffalo Wings

Reviewed: Dec. 22, 2010
I was a bit conflicted as to how to rate these. If I have to rate them against all buffalo wings (including fried ones) I can't give them a 5 because they are just not as crispy. BUT, as baked wings go, these are better than anything I've ever had. These did have a bit of a crunch to them, and were definitely unlike any other baked wings I've ever made (which usually come out soft, soggy, and greasy. As other suggested, I made sure mine were dried well, and gave them a couple of hours to sit with the flour mixture on them. I cooked them on a wire rack so any grease would drip into the pan below. Definitely worth making if you don't want to do fried.
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3 users found this review helpful

Jalapeno Jelly

Reviewed: Dec. 5, 2010
I made this exactly as the recipe specified. It was AWESOME! I will make it again and will not bother tinkering with the recipe one bit.
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6 users found this review helpful

 
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