JOHNMONIHAN Recipe Reviews (Pg. 1) - Allrecipes.com (18379651)

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Restaurant-Style Buffalo Chicken Wings

Reviewed: Jan. 15, 2012
These were really good. I've made them twice, and two things stand out to me now. 1. DO NOT skip the 60-90 minutes rest in the fridge. This is what gives the wings their crispiness. 2. The hot sauce makes the difference. I like Texas Pete for a standard buffalo wing hot sauce. I have used a lemon pepper sauce, a Thai ginger sauce, and a cilantro lime sauce. All good, but something about that Texas Pete can't be beat! Also, make sure your oil is hot enough before you start to cook. If it's too cool, you'll lose some of the crisp when you cook up the wings. Good recipe that has been added to my "Sports weekend cookbook".
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5 users found this review helpful

Sweet Restaurant Slaw

Reviewed: Jul. 12, 2010
No bag coleslaw on hand, so I chopped up fresh green and red cabbage. Added carrots to teh mix. Then made the recipe exactly as it reads. It was sweet, but it was goooooood. My wife loves KFC coleslaw and really loved this dish. So much more economical!! Will make again. NOTE: It tastes best the next day, so if you're doing this for a party, make it the day before!!
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2 users found this review helpful

Red Skinned Potato Salad

Reviewed: Jul. 12, 2010
Made this using multi-colored potatoes. Flavor is good. I added more salt for myself, and my wife added dill to her serving. It was extremely easy and very tasty, and looks very versatile to meet any palate. Already added to the Recipe Box.
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Baked Pork Chops I

Reviewed: May 15, 2010
Uh...PHENOMENAL!!! Oh my...like mana from heaven. My wife and I have been trying to find a new recipe for pork chops and this one blew us away. It's not that it's difficult or extremely different from many other recipes I've seen, but the little subtleties of this recipe make the difference. Make sure you have extremely high heat on your oil so you can adequately brown the pork. The better you brown, the more tender it will be. Baking the pork in the soup mixture instead of just pouring the mixture on before you serve is important. Adds a whole world of flavor to the pork breading. My changes for future cookings are to use panko bread crumbs for a crispier crust. Use vermouth for the wine as suggested by others. Saute 1/2 C mushrooms in the same skillet you used for the pork, and add to the soup before baking. This recipe makes such tender pork chops. Permanent in the "family" recipe book now!
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3 users found this review helpful

Bourbon Whiskey BBQ Sauce

Reviewed: May 15, 2010
One word: AWESOME! My wife isn't a real BBQ fan, but she LOVES this sauce. Have used it four times in three weeks it's so good. Works best over a grill when it can caramelize on the meat, but have found that it works just as well as a full immersion sauce for a slow cooker. Talk about yummy pulled pork. WOW!! I think I'll use this for the next potluck at the office. Everyone is always trying to top others with their BBQ, and I believe this is so good it'll make the rest crawl home in shame! Top notch recipe, and should be a staple in every BBQ arsenal. Oh yeah...and put it all in a food processor on high for a smoother sauce, then strain it if desired.
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Simple BBQ Ribs

Reviewed: May 15, 2010
Oh these were tender...almost too tender if that's possible. They were literally falling off the bone as I moved them to the baking dish. I used the Bourbon Whiskey BBQ Sauce recipe from this site instead of buying a store bought sauce. My wife loves this sauce, and she's not even a BBQ fan. She actually threw out the Stubb's BBQ sauce we had in the fridge after I made this. Next time I'll add a little chipotle powder for a little more heat and some smokey flavoring. Top notch recipe which has been added to the "family" recipe book.
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2 users found this review helpful

Dry Rub for Ribs

Reviewed: May 15, 2010
Absolutely excellent dry marinade. I used this on pork ribs. Added it 20 minutes before cooking based on other reviews. I used a slow cooker for 6 hours on low, and darn it if this rub didn't infuse itself into the meat. Awesome. Will add ancho chili powder or chipotle powder next time for a little heat.
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3 users found this review helpful

Crab Rangoon III

Reviewed: Apr. 25, 2010
This was very generic. As others have said, halve the crabmeat for a stronger cream cheese flavor. Next time I make this I will add chopped spring onions and 1t of worcestershire sauce. Overall, it's not a bad recipe. Just needs some more flavor. Maybe a GREAT sauce can bring this up to 5 stars.
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1 user found this review helpful

Chicken Marsala

Reviewed: Jan. 2, 2010
Awesome dish. I've made this at least a half dozen times for my family, and they all love it. I prefer to make this with rice on the side, since the marsala sauce goes so well on it, but linguine is a favorite. I eventually changed the recipe as follows (based on suggestions): omit sherry and use 3/4C marsala, then double the sauce; triple the mushrooms; add Italian seasoning to dry ingredients; add a splash of heavy cream; use a little bit of cornstarch to thicken sauce.
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Ashley's Chicken Katsu with Tonkatsu Sauce

Reviewed: Sep. 5, 2009
This recipe is alright as written, but is bland, like most traditional Katsu dishes are. I prefer Shin98's Tonkatsu recipe, but for this one, add powdered ginger, powdered garlic, salt, & pepper to the flour before coating. For heat, use fresh crushed asian peppers. I would avoid making this sauce (just doesn't taste right. I prefer to use the store bought Bull-Dog Vegetable & Fruit Tonkatsu Sauce (can order online if not at your local asian market) instead of making my own which I can't get to taste as good as this. This sauce is the exact same flavor I remember from my years living in Japan.
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Chicken Katsu

Reviewed: Sep. 5, 2009
I tried this in my search for a great katsu recipe. This is my second favorite after Shin98's Tonkatsu recipe. This is good as is, but some suggestions to try: Pound thin to 1/4" which helps with cooking thru before you scorch your breading. Use fresh crushed asian peppers added to the flour for heat (a little goes a long way). In fact, add powdered ginger and powdered garlic to the flour for more asian flavors. Just be careful as powdered ginger can be overwhelming. For a sauce, you can either make a tonkatsu sauce from this site, or you can go with my long-time favorite, Bull-Dog Vegetable & Fruit Tonkatsu Sauce (can order online if not at your local asian market).
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Hot German Potato Salad III

Reviewed: Mar. 16, 2009
This was gooooood! I've made it 3 times. I haven't changed anything from the original recipe, except I tried the second with apple cider vinegar. Stick with the white vinegar, as it adds a lot more flavor to the dish. Don't overcook your bacon unless you like the charred flavor. Almost as good as the local German restaurant.
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2 users found this review helpful

Chicken Broccoli Ca - Unieng's Style

Reviewed: Mar. 16, 2009
Made recipe exactly described. Was able to find all the ingredient from my local megamarket. I spread this over jasmine rice, and it was very good. Next time, I will reduce the pepper to half, and double the soy sauce and oyster sauce. I used left over chicken from a roaster, so it was much more economical then using just chicken breasts (and dare I say it added more flavor).
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Japanese Ginger Salad Dressing

Reviewed: Jan. 12, 2009
As this recipe is written, it's slightly better then OK. Here's what I did...I combined all the ingredients in a salad dressing shaker until well blended. I sampled the mixture, and it was a little tart. So I added 1/4 C white sugar, and stirred until mixed. Still needed some more, so I added 1/8 C of sesame oil, and a splash more of soy sauce. Now it tasted better. When I added the olive oil to the shaker, it was less then a cup since I had no more room left. My wife and I both agree that this dressing, with my changes, now is a 5-star dressing and she compared it to some of the store bought sesame-ginger dressing. For those who like more of a ginger flavor, use powdered ginger. I tried this with 2 T of powder in lieu of the 3 T of fresh, and the ginger flavor was very strong. I use this (revised) dressing on my salads, I use it to marinate chicken thighs, and I use it as a dressing on sandwiches.
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Asian Lettuce Wraps

Reviewed: Jan. 1, 2009
What can I say? These were, by far, some of the best homemade lettuce wraps I've had. I've made this for me and my wife over a half dozen times and each time it's a great meal. I've made this with ground pork, ground turkey, and ground sausage, with turkey being my favorite version. I have pickled ginger in the house, but have gone to using fresh minced ginger since it adds a much milder flavor. Otherwise, I rarely change this it's so good. I have used the deep fried rice vermicelli and they truly, add a wonderful aspect to the wrap. My toddler daughter could live off those if I let her (but I don't). I have used the meat mixture in steamed dumplings and that has turned out great. You just need to mince the water chestnuts and green onions more so you don't have these odd chunks in your dumplings.
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Chicken Spaghetti Casserole I

Reviewed: Jan. 1, 2009
This was an excellent dish! I had a slew of boneless chicken thighs left, so I used those. Made the recipe almost exactly as written, except I had no cream of mushroom soup so I used cream of chicken soup. My wife and I had a hard day with our daughter, and my wife called this dish "perfect comfort food after a long hard day". AND it was so easy to make. Next time I will try this with butter noodles, otherwise I won't change the recipe at all.
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Baked Teriyaki Chicken

Reviewed: Dec. 8, 2008
Awesome dish! My wife and I enjoyed it. I made the recipe exactly as written, just doubled the quantities so I had left overs. I had bone-in thighs, so I had to remove the bones. Whew! Next time, I buy the boneless thighs and save myself some time. This is a keeper, and has been added to the recipe book. Have made some notes though. DON'T use lite soy sauce b/c I can taste the difference from regular soy sauce. Use half brown and half white sugar. Use ground garlic so that it dissolves in the liquid better. Otherwise, that's it. EXCELLENT RECIPE!! THANKS!
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Caribbean Coconut Chicken

Reviewed: Oct. 10, 2008
I'm not a coconut fan, but something about this recipe looked really good. And for all intents and purposes, it was. I read about 30 reviews before I decided to make this, so I didn't make it exactly as written. I sauteed the garlic first, and added in a teaspoon of minced ginger. I cubed the chicken, cooked it in the garlic/ginger, added salt and pepper for additional flavor, then set it aside. I added one diced habenaro to the peppers and onions, and sauteed those as indicated. I added the juice of one lime with the veggies. From there, I added 14 oz of coconut milk and the chicken to the veggies. I simmered the dish on medium low for 20 minutes instead of baking. Right before serving, I thickened the sauce, and served it over rice. My wife, who is pregnant and extremely picky about flavors right now, loved it. I thought it needed a little more heat, and I had to add salt, which I expected since I didn't want to overpower my wife's taste buds. Overall, very tasty for a coconut dish. Add shredded coconut for a more robust flavor since coconut milk is very mild. This goes into the recipe book, but it's not a "make it every week" dish.
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Tonkatsu - Asian-style Pork Chop

Reviewed: Oct. 5, 2008
I've been looking for a good katsu recipe, and came across this one last year which I have now made close to a dozen times. This is so good, that I haven't had to modify it too much. Suggestions to try though: Add a splash of sesame oil to your deep frying oil for a blast of asian flavor. Make sure the meat is thin, less then a 1/4" thick is good. If thick meat, lower the temp of the oil to prevent the breading from scorching before the meat is cooked thru. Season your meat before coating and breading. Use powdered garlic and ginger instead of fresh minced since they are easier to incorporate into the egg or into the panko. Use fresh crushed Tien Tsin Chili pepper (little red asian pepper) added to panko for added heat (caution: a little adds a lot of heat). Tonkatsu sauce (or any sauce) is critical for this...I use store bought Bull-Dog Vegetable & Fruit Tonkatsu Sauce (can order online if not at your local asian market) instead of making my own which I can't get to taste as good as this.Enjoy!
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24 users found this review helpful

Stuffed Peppers Italian Style

Reviewed: Mar. 25, 2007
I made this recipe for my wife and a couple of our close friends. The recipe is a good one. There are some nice, not too overpowering flavors in this dish. I served it the peppers on a bed of spaghetti squash. Changes I recommend...add italian sausage, add some table white wine (dry is best) when cooking the onions and garlic, add a tablespoon of oregano, and once the peppers are done, cover them with shaved parmesan (from a block of cheese, not that pregrated stuff). Sprinkle chopped parsley as a garnish over the top of the peppers. Oh, and one last thing...slice the peppers lengthwise and make pepper boats. You can fit a lot into the pepper and it's more stable when sitting on a plate. Bon Appetit!
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