BJT1968 Recipe Reviews (Pg. 1) - Allrecipes.com (18123854)

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Slow Cooker Cranberry Roast

Reviewed: Oct. 27, 2013
Great! Sprinkle English or Church Roast with garlic & onion granules & pepper (no salt required); sprinkle with all purpose flour just to cover. Heat EVOO in a pot with NO non-stick surface to get a nice brown color on the outside of the roast. Watch the heat b/c this surface can get hot quickly and cause everything to stick or burn...not the objective! Also, be sure to brown for about 5 minutes per side but include the narrow ends of the roast. The goal is to seal in the juices. Remove roast and set aside. Thoroughly mix the cranberry sauce & the dry onion soup mix in a bowl. Reduce the drippings to medium heat and add about 1 cup of low sodium beef broth (add more if desired but not more than 1 cup total). Stir to incorporate the drippings with the broth, then add the combined cranberry sauce/dry onion soup mix to heat through for about 2 minutes. This allows all the flavors to be incorporated before adding to the slow cooker. As well as reducing cook time b/c all ingredients have been thoroughly heated before placing in the cooker. (Pre-heat your cooker slightly too!) I'm always looking for a way to reduce cooking time in the cooker so I can enjoy the meal sooner that the 6-8 hours suggested. I cooked 5 lb. of roast in 4 1/2 hours on high with an additional half hour to thicken sauce as needed. Slow cooking requires patience of which sometimes I don't have but this recipe is well worth the wait! Served with Crashed Hot Potato recipe.
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Macaroni Gratinee

Reviewed: Feb. 28, 2013
I used organic ground beef and organic roasted diced tomatoes. A packet of dry mix of Italian seasoning used to make Italian dressing was substituted for the seasoning. I began with half a packet and ended up adding the whole packet... good! I used a dash or two of Emeril's Kick It Up Sauce in place of cayenne pepper. Also added twice as much of diced tomatoes than called for as well as added about 1/2 cup of water. A half hour of cooking is plenty! Good recipe that I will make again but believe that the flavor of the ground beef I used contributed to the flavor as well as the Muir Glen roasted diced tomatoes.
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2 users found this review helpful

Roasted Butternut Squash and Garlic Lasagna

Reviewed: Oct. 18, 2012
Great! I did make a few adjustments. I used wontons instead of no cook lasagna noodles. Double them if you want a thicker noodle but I like the wontons b/c I don't like the thicker traditional lasagna noodles. I did add a dollop of ricotta cheese in the center of each wonton, smashing to spread it out a little. Also, sprinkle fresh basil on all the layers. I increased the creamy mixture by using 1/2 cup butter, 1/2 c. flour and 6 cups milk (3 c. whole, 3 c. 1%) I love the whipped cream topping sprinkled with parmasean. My dish browned up very nicely unlike the photo. I did forget to add freshly grated nutmeg before cooking but will sprinkle very lightly on top before serving. If one wanted a more traditional lasagna dish one could add mozzerella cheese. I did not b/c I was trying to hold down the calories. Delish dish for a cool fall or winter day! Also, good the next day!
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8 users found this review helpful

Sausage Frittata

Reviewed: Jun. 30, 2011
Link sausages sliced in 1/4" slices pre-cooked in skillet works fine & may be cheaper than the crumbles but does add an extra step. For a veggie version; omit potatoes but add 1 c. chpd zucchini, 1/2 c. each yellow onion & red & yellow bell pepper chpd. Top evenly with 1/3 c. crumbled goat cheese & freshly grated Parmigiano-Reggiano chs; 1/4 c. fresh flat leaf parsley & 1/4 c. fresh basil, sliced. Add 1 or 2 more egges plus add 1 c. heavy cream. Bake in 9x13 dish ahead of time at 400* oven for 25-30 min. or until knife inserted in center comes out clean. Serve immediately OR cover with foil & chill until the next day (I have also frozen this frittata for up to one month). Re-warm in a 250* for 20-30 min. Fresh goat cheese is better than the pre-crumbled kind but it works too.
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14 users found this review helpful

Red Bean Salad with Feta and Peppers

Reviewed: Feb. 11, 2011
Love the fact you can make this salad up to 3 days ahead! I added the Feta just before serving though. Also, used 1 can Cannellini beans (white kidney beans) & 1 can garbanzo beans with the dark red kidney beans. Couldn't find fresh parsley & don't like the dried, so I left it out. Thought the dressing was too light, so tossed in a splash or two of bottle Garlic Italian dressing. Also, added a yellow bell pepper & used a red onion instead of green onions. Oh! Used Tomato basil crumbled feta cheese.
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4 users found this review helpful

Berdean's Cube Steak

Reviewed: Oct. 19, 2009
Cube steak can be an inexpensive way to prepare. It has been tenderized prior to cooking and needs only a minimum time cooking to absorb flavorings and tenderizing. I suggest following the recipe but reduce the cooking times to about 30 min. Suggest making wine reduction sauce: brown floured meat in oil; remove from pan; add 1 c. beef broth, scaping pan of flavor filled juices left in pan. Add 1/4 c. red wine (no more) to broth; slow simmer until liquid is reduced by half, stirring occasionally. Return cube steaks to sauce & simmer 20 minutes, slowly. Add more broth if needed. Do not add more wine; it will overpower the broth. Makes a wonderful sauce without that heavy gravy taste or extra calories. Enjoy!
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7 users found this review helpful

Grandma's Chicken Noodle Soup

Reviewed: Oct. 6, 2009
Very Good! Simmered what was left of a roasted chicken for 1 to 2 hours in 5 cups of broth/water mix. Added one chicken bouillon cube for additional flavor. Remove from heat & cool. Pick chicken from bones & return to broth; discard bones. Chill overnight. Next day about 1 hour before serving, melt 3 T. butter & splash of oil in 3-5 quart pot; add 1 onion, coarsely chpd & 1 bunch of chopped celery to butter/oil mixture in pot; salt & pepper and stir occasionally for about 15 min. Add the chilled broth/chicken; stir in 1 frozen bag of mixed veggies and additional canned broth if needed. I use 3 min. noodles so they can be added just prior to serving. I did add 1 t. smoked paprika; nice slightly smoky flavor; add more if you want a stronger taste.
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4 users found this review helpful

Tuna Noodle Casserole I

Reviewed: Sep. 27, 2009
Used 1% milk for 1/2 c. Used Whip. Cream (or half&half) for 1/2 c. Doubled the tuna using 1 can packed in water and 1 can packed in oil. Seasonings: 1/2 T. smoked paprika & 1/4 t. ground red pepper. Used frozen mixed veggies & 1/2 can quartered artichokes. Instead, could sub 3/4 c. chpd celery & 1/4 c. chpd green onion with 3/4 c. frozen peas. Topped with panko bread crumbs drizzled with melted unsalted butter. Broil until topping slightly brown. Delish!
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2 users found this review helpful

Kansas City Steak Soup

Reviewed: Nov. 15, 2008
Also known as Plaza III Soup from the K.C. restuarant of the same name. Because this recipe orginated approx. 35 years ago I think it needs updating. Beef stock is a much better product than the beef cubes. I used reduced sodium beef broth in cartons combined with vegetable broth cartons to equal 1/2 gallon. The cartons have a better flavor than canned broth -used Swanson's. In addition to the 1 lb. of round steak I added 1 sirloin steak minced cooking it the same way as the ground round. Drain the meat after cooking but reserve the drippings. If soup needs thickening toward the end of cooking, make a roux with the drippings to stir in to the soup--added flavor & no waste. Smart Balance is good but I still prefer using unsalted butter though I reduced it to 1 1/2 sticks. If you must add diced potatoes, do so but know that it does alter the orginal recipe and makes it a stew instead of a steak soup; I think it tastes fine with out them but I grew up on this soup and it seems odd to add them. I am not a fan of stewed tomatoes so I subbed 1 can diced tomatoes without any seasonings.
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73 users found this review helpful

Fruit Salsa with Cinnamon Tortilla Chips

Reviewed: Oct. 21, 2008
Alternate method for cinn. chips: Cut tortillas as described into equal wedges. Place on wax or parchment paper in single layer; spray both sides with buttered flavored oil. Sprinkle with cinnamon sugar on both sides; bake for 7 minutes in 350 degree oven. Delish! A bit messy getting cinn. sugar everywhere! Worth it! These are very good with the fruit salsa.
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21 users found this review helpful

Spinach and Red Pepper Couscous

Reviewed: Sep. 26, 2008
I used fresh herbs & raisins. Add 1/2 orange bell pepper. Whole wheat couscous with flax seed is available in the Hodgson Mill brand. Apple Cider Vinegar may be used in place of Seasoned Rice Vinegar. I favor coarse salt also known as kosher salt for a little twist of different flavor than table salt. Serve with orange roughy recipe of your choice.
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1 user found this review helpful

Twice Baked Sweet Potatoes with Ricotta Cheese

Reviewed: Sep. 26, 2008
An alternative to using the potato skins this recipe adapts to a small shallow casserole. I used the rosemary, oregano, thyme herbs and topped with a sprinkling of grated cheese prior to baking. Bake until bubbly on the sides & lightly browned.
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55 users found this review helpful

Simmering Marinara with Brie

Reviewed: Sep. 12, 2008
I had this same recipe last night at a friend's home. However, it was served at room temperature (do not simmer to melt cheese!) Served as a topping for sliced crusty bread. A bruchetta of sorts. Cube the brie, seed the tomatoes & dice, mince the garlic, drizzle with olive oil, add fresh chpd basil, salt & pepper. Set at room temperature for 2 hours before serving in an open dish with sliced, small ovals/rounds of bread. Delicious!
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3 users found this review helpful

Vodka Rigatoni

Reviewed: Mar. 14, 2008
Replace 1/2 of the cream with low sodium chicken broth to reduce fat; amazingly good! Subbed Sweet Italian Sausage-Johnsonvile brand for proscuitto. Brown whole sausage in skillet turning frequently. Remove, slice in 1/4 in. slices, return to skillet, continue to brown. Then, place in collander to rinse under cool running water to remove as much fat as possible. Add browned sausage to sauce & simmer a short while; ladle over pasta for serving.
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3 users found this review helpful

Cheese Crescent Triangles

Reviewed: Nov. 7, 2007
Excellent! When you remove crescent rolls from tube, notice two halves. Still rolled up see the perforation in the middle. Pull the halves apart carefully. Work with the first half,placing the other back in the fridge until ready to use. Unroll the first half flat, seal the diagonal perforation between the 2 triangles. To make 6 squares out of this each rectangle, cut in 1/2 long way, then in 3's the short way. Work quickly to avoid softening of the dough. These make bite-sized appetizers. Alternate method of preparation: Add one 10 oz. box of frozen spinach; thoroughly thawed & drained. Add this to a doubled recipe of other ingredients. Next time I may consider placing in food processor to fully incorporate the ingredients prior to placing on small crescent squares.
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9 users found this review helpful

Seven Layer Tortilla Pie

Reviewed: Sep. 23, 2007
Slow cooked london broil rubbed with a packet of taco seasoning; placed in slow cooker; on top add 1/2 onion sliced; 1/2 small can green chilies & 1 T. white vinegar. Cover; cook on low for 6 to 8 hours without any other liquid. At end of cooking time; remove beef, shred and place back in the liquid in slow cooker. Stir and serve in any Mexican/Spanish dish. I used this beef in the Seven Layer Tortilla Pie using the larger tortillas in a large pie dish. When sliced in pie servings it has a nice presentation with the layers. The next day it slices better and the flavors are well blended. I also used Refried Beans and improvise with my favorite ingredients; chpd green onions & olives; black beans and the beef mentioned above. Very good!
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2 users found this review helpful

Green Bean and Feta Salad

Reviewed: Jun. 10, 2007
It seems this recipe can be altered in many ways and still be very tasty. I made for a neighborhood party and received many compliments. I used 2 lb. fresh green beans cut to 3 in.; 1/2 a red onion & 1/2 a sweet vidalia onion. In the dressing I used 2 cloves garlic, 1 1/2 T. sugar, 1/4 c. apple cider vinegar, 1/4 c. rice wine vinegar, 1/2 c. sweet balsamic vinegar, Emeril's red Kick it Up Sauce, worestershire sauce & canola oil. I added fresh chopped oregano to the salt & pepper seasoning. Increase the sugar if you wish a sweeter taste. I did use all of the dressing and stirred it a few times as it chilled. The feta cheese is best added and gently stirred in just before serving. Delicious compliment to a buffet of sliced ham and/or grilled pork tenderlions.
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3 users found this review helpful

Almond Apricot Bread

Reviewed: Apr. 1, 2007
I love this bread, too! I serve it with Honey Butter with orange rinds & a spot of orange extract. A substitute for the apricot baby food: try 1 1/2 cups of dried fruit (I used dried apricots & dried mango) Slice thin; add to 1 1/2 cup of water in a saucepan; heat to a boil, reduce heat & cover for 10 min. Remove from heat; transfer to a glass bowl and cool 15 min. Stir in 1/2 cup honey or real maple syrup, 1 slightly beaten egg, extracts & some orange rind. Fold into dry ingredients but do not over mix. Put into a buttered loaf pan & bake at 325 degrees one hour or until toothpic inserted in the middle of bread comes out clean. Delicious!
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11 users found this review helpful

Delightful Apple Spice Muffins

Reviewed: Nov. 21, 2006
I liked these moist muffins; I did use unsalted butter; added nutmeg; use a mixture of sugar/brown sugar; wheat flour/all purpose. I was out of applesauce but had plenty of Gala apples. So I made homemade appleasauce; very easy...peel & chop 4 large Gala apples; dissolve 1/4 c. brown sugar in 1/2 cup apple cider with the chpd apples over medium heat till it boils; reduce heat and let simmer 45 min; stir occasionally I did put the apples in a food processor to puree' but you could add them to this recipe as is. I sprinkled finely chpd pecans on top of each muffin prior to baking, then sprinkled white sugar on top of each muffins right out of the oven. Will definitely bake again.
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3 users found this review helpful

French Toast Casserole

Reviewed: Sep. 5, 2006
After reading other reviews I reduced the egg & milk. Wish I hadn't. Prepared it the night before & refrigerated; I think it absorbed all the liquid and needed more to keep the bread moist. Sliced small loaves of french bread; placed side by side in 9x12 pan. Used brown sugar & cinnamon as well. Also, as another reviewer suggested used saute' apples. I placed the apples on top of french toast prior to baking in oven. Baked until brown on top. Next time I will serve the saute' apples on the side after baking casserole. All in all a good recipe.
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4 users found this review helpful

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