TJ Recipe Reviews (Pg. 1) - Allrecipes.com (18012532)

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White BBQ Sauce

Reviewed: Jun. 3, 2012
I've never had the original in Alabama. All I can say is, as a lover of BBQ sauce, this is really unique and good. It's a new staple in my BBQ sauce rotation.
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7 users found this review helpful

Baked Teriyaki Chicken

Reviewed: May 29, 2012
5 stars with a couple changes. I used equal parts white sugar, light brown sugar and dark brown sugar (if you double the sauce use 1/3 cup each). This was to enable it to caramelize the sugar without too much molasses flavor. I also used rice vinegar instead of cider. Tthe 2nd time I made this I sauted the chicken with a little of the sauce until it was browned all over and the sauce had caramelized. Then I added the rest and simmered it for about 30-40 minutes until the sauce thickened. The result was awesome! I do recommend using reduced sodium soy sauce if you do this or it will be a bit too salty after the sauce reduces that long.
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2 users found this review helpful

Eastern North Carolina BBQ Sauce

Reviewed: May 29, 2012
I've only had Eastern Carolina sauce a few times, so I can't say for sure how accurate this is. But I can tell you it's a very tasty BBQ sauce option. I made it a tad spicier and sweeter than called for and I simmered it on the stove for a little while to help the flavors meld faster. It's definitely a keeper.
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5 users found this review helpful

Pollo Oaxaca

Reviewed: May 10, 2012
If this recipe had included the crucial step of sauteing the tomatillos with onion, garlic, peppers and some broth (as suggested in the review by rianna) then this would get five stars. We did as that review suggested and the result was fantastic but that step is really key!
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4 users found this review helpful

Gobi Aloo (Indian Style Cauliflower with Potatoes)

Reviewed: Apr. 30, 2012
Not a bad recipe but definitely on the bland side as written. As another reviewer pointed out, this isn't meant to have a sauce. However, I had to add at least a half cup of chicken broth to keep it from completely drying out and burning on the bottom. I also increased the spices by 50% and thought this wasn't enough. If I try this again I'll double the spices.
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2 users found this review helpful

'Chinese Buffet' Green Beans

Reviewed: Mar. 23, 2012
I think the beans need to be blanched for a few minutes to get the proper doneness without burning the garlic. I also doubled the garlic and added a little chili paste to the sauce. You should mix the sugar, oyster sauce and soy sauce before adding or the sugar could burn.
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4 users found this review helpful

General Tsao's Chicken II

Reviewed: Mar. 23, 2012
I've tried many Chinese recipes from this site and they usually need lots of tweaking to taste authentic. This is the exception! This recipe was excellent as written. The only change I made was to add some red pepper flakes to the sauce to make it even spicier.
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1 user found this review helpful

Baingan Bharta (Eggplant Curry)

Reviewed: Mar. 21, 2012
I threw 4 cloves of garlic and an inch of diced ginger in a food processor to make garlic ginger paste. The only other change I made was to add the yogurt when it was finished cooking and remove from heat. Really good!
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2 users found this review helpful

Gomen Wat

Reviewed: Mar. 20, 2012
Wow, really surprisingly good! I sort of reversed the steps. I sauted the onion, garlic and ginger first, added the spices and green pepper, then the collards, then just enough water to cook them and simmered for about 20 min. The result was great, much better than I expected!
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4 users found this review helpful

North German Gruenkohl (Kale) and Sausage

Reviewed: Mar. 8, 2012
This recipe far exceeded my expectations! I thought it sounded good and seemed like a good way to use up some ingredients I happened to have. The end result was much better than I expected. I made a few minor changes. I added two cloves minced garlic with the onion and I used a whole onion. as several other reviewers suggested. I also added a few fennel seeds.
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12 users found this review helpful

Aloo Phujia

Reviewed: Feb. 26, 2012
After making this the 4th or 5th time I'm actually downgrading it to 3 stars. The bottom line is that, as written, this recipe is bland and too heavy on the tomatoes.
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2 users found this review helpful

Easy Paella

Reviewed: Feb. 26, 2012
I couldn't find saffron anywhere and made several other changes. The end result was still delicious, even if it wasn't completely authentic.
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2 users found this review helpful

Rosy's Palak Paneer

Reviewed: Feb. 16, 2012
I completely agreed with bmotzbmotz. This was tasty but didn't taste (or look) like any Palak Paneer I've ever gotten before. I couldn't find paneer so I used ricotta. This could be a factor so I'll try to find it (or maybe to make it) and try the recipe again.
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3 users found this review helpful

Chicken Tikka Masala

Reviewed: Feb. 16, 2012
Definitely leave out most of the salt and just add it to taste at the end. I also added about a table spoon of sugar but I had crushed tomatos instead of tomato sauce so that could the reason it needed the sugar. I doubled the sauce and was glad I did because it was really great mixed with rice.
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2 users found this review helpful

Easy Indian Style Okra

Reviewed: Feb. 2, 2012
I used frozen okra since fresh is hard to get where I live and added a can of stewed tomatos. I doubled the spices because we like big flavors. Great easy recipe.
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3 users found this review helpful

Vietnamese Sandwich

Reviewed: Feb. 2, 2012
I marinated onions and cucumber with shredded carrots in rice vinegar and sugar and marinate the pork for half hour before grilling. Really yummy! Grilled the pork on a forman grill. It will be even better in the summer grilled over charcoal.
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4 users found this review helpful

Ethiopian Cabbage Dish

Reviewed: Jan. 13, 2012
I followed the suggestions of Deeli, adding garlic and ginger and increasing the spices. I maybe tripled the turmeric. I also added a splash of chicken broth to help the potatoes get done. Next time I'm planning to make niter kibbeh and use that instead of butter. The Ethiopian name for this, for anyone interested, is atakilt wat.
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2 users found this review helpful

Awesome Korean Steak

Reviewed: Jan. 13, 2012
I followed most of the suggestions made in the review by TableTennis: "1. instead of using shallots I used spring onions 2. I used half brown sugar and half white 3. I also added 1 tsp crushed ginger." I also add the sesame oil half way through the marinade time. The result is delicious!
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2 users found this review helpful

Indian Chicken Curry (Murgh Kari)

Reviewed: Jan. 8, 2012
This was really easy and really tasty. This was my first attempt at a creamy curry and I was very happy. Only change I made was to mix a tablespoon of flour into the yogurt to keep it from curdling (a tip I read several other places).
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11 users found this review helpful

Foil-Baked Chicken

Reviewed: Jan. 2, 2012
This is a surprisingly good and surprisingly easy recipe. The only thing I do differently is cook all of the chicken in one big bag. I'd also recommend spraying the bag with cooking spray so it won't stick.
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9 users found this review helpful

Displaying results 1-20 (of 32) reviews
 
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