JanW Recipe Reviews (Pg. 1) - Allrecipes.com (18362690)

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Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Reviewed: Apr. 27, 2005
This knocked our socks off! Got a new grill so I felt like pulling out all the stops and this recipe did that for me, best sauce I have ever made- will never stray. I was faithful with one exception- I didn't have liquid smoke on hand so I substituted smoked chipolte tabasco- it added another small dimension to the already pleasantly complex flavors. Rock on. This will be recreated for the big party! *note~ after several months a new family favorite is precooking chicken sprayed with high temp cooking oil, rubbed with lemon pepper and scant salt 1hr in 250 oven and bbq with this sauce...delicious!
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2 users found this review helpful

Blue Cheese Potato Salad

Reviewed: Jul. 17, 2005
This is an excellent change from the traditional potato salad, and it was greeted with joy by my no-so-flexible family. I did follow the suggestion of previous reviews and use less olive oil, and went for the flavor of gorganzola as an option to true bleu. If you take this salad with you someplace have recipe cards ready...I was asked repeatedly to share!
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6 users found this review helpful

Three Cheese Garlic Scalloped Potatoes

Reviewed: Feb. 20, 2005
These were so great I can't wait to take the recipe "on the road". My deli guy had a great suggestion with a sharp provolone from Boar's Head that I hadn't tried before and he sliced it very thin- it melted BEAUTIFULLY and tasted divine with fresh grated parmesan on top for the golden crust. I always add extra fresh garlic but other than that did not tinker except to raise the temp of the oven for the last half to accomodate another dish, causing the cream to bubble up a bit through the top crust of cheese. This recipe was a smashing success! Thanks!
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1 user found this review helpful

Grilled Mustard Potato Salad

Reviewed: Jul. 17, 2005
We loved this. Next time I will cut back a bit on the canola oil, but the flavor was delicious and complimented our grilled chicken perfectly.
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17 users found this review helpful

Lobster Salad with Red Devil Dressing

Reviewed: Jul. 17, 2005
This was a smash hit at a special Father's Day picnic, but I did modify and clarify for myself a bit. I used a half sweet onion and it took a full hour to broil on high, the garlic 45 minutes. When to chop the mushroom was vague. I chopped before broiling and it broiled rapidly, 10-12 minutes was plenty. Once all was blended I added a bit of mayo for smoothness of texture, a bit of lemon juice and a dash of worcestershire. I dislike fennel so I left that out. This sauce looked gorgeous and extra kept well for use with other things. Prepare for rave reviews!
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14 users found this review helpful

Porcini Pork Tenderloin

Reviewed: Jan. 21, 2007
This recipe is amazing! I did not alter it one iota and it was perfect. the sauce is sophisticated and suitable for the most gracious entertaining. Thank you!
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20 users found this review helpful

Baked Lemon Chicken with Mushroom Sauce

Reviewed: Mar. 15, 2005
I was glad to see Joyce switched to skillet, as I also did the same because I like to work with cutlets for speed of cooking, portion control and ease of monitoring progress stovetop. I found this recipe to be a great healthy option to my breaded lemon-pepper chicken standard. I served it over angel hair it went off to work as well as reheatable leftovers. Thanks Joyce.
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1 user found this review helpful

Penne and Vodka Sauce

Reviewed: Nov. 17, 2005
I know the pancetta is the key but this recipe is best suited of the vodka sauces to taste rich after adapting it for vegetarians. I used it with 4 cheese ravioli, no pancetta, for a spectacular quick dish. The first time I made it I didn't cut the recipe down so I shared the rest with my neighbors for a rave review reheat. The proportions are just right for a tasty sauce that won't dominate a star pasta. Other members of the family use this recipe first to compliment lobster ravioli. Delicious!
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2 users found this review helpful

Grilled Garlic Potatoes

Reviewed: Jul. 17, 2005
This is a great fill-the-grill recipe. I have made it several times now and our standard is to include mushrooms. Skimping on the butter does no harm. Delicious!
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16 users found this review helpful

Famous Chicken Francaise

Reviewed: Apr. 27, 2005
I really like this recipe. Like others I double dipped for a better coating on the chicken, used a little more butter, a little more lemon and white pepper for seasoning. Once the chicken was golden I removed and cooked down the sauce a tad, then replaced it in the pan for the last couple of minutes so it was all good and hot. If the sauce wasn't the consistency I desired, I would add a scant amount of cornstarch or wine and stir some more, with wine just marrying flavor- not becoming a dominant one.
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4 users found this review helpful

Cindy's Ritzy Eggplant

Reviewed: Jul. 27, 2005
The results were great...the best part being the tangy lime juice in contrast to the buttery cracker crumbs. I did need to double-dredge my eggplant to get the cracker crumbs to stick well. I dipped in egg/lime, then flour, then again in egg lime then pounded down in bowl of crumbs to "encourage" a good coating. Just a dab of sauce made these scrumptious morsels. I can think of many uses for these tasty rounds...pita stuffings and salad toppings (in place of chicen in chicken ceasar salad for instance). Very nice Cindy.
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14 users found this review helpful

Roasted Eggplant and Mushrooms

Reviewed: Jul. 27, 2005
Surprisingly robust this was not. To salvage my ingredients, which were swimming sadly tasteless water, I extended the roasting time another 20 minutes. When that failed I got creative...I added a quarter of a cup of freshly chopped herbs: rosemary, thyme and basil; and 12 coursely chopped sun-dried tomatoes packed in oil, with a tablespoon of their oil. I spread this new mixture across the bottom of a large lasagna pan and roasted under the broiler for 10 minutes, stirring a couple of times. Now it is robust, not runny. Works well with feta cheese and is an excellent compliment to the other garden vegetable filling my basket just now.
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9 users found this review helpful

Deep Fried Brie

Reviewed: Jul. 17, 2005
I was anxious to try this as a local restaurant serves a favorite of deep fried stilton with cranberry sauce. Unfortunately the flavor of the brie doesn't hold up to the frying. Perhaps a larger chunk of brie or stronger cheese would work better for this recipe.
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48 users found this review helpful

 
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