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

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Pork Tenderloin in Bourbon

Reviewed: Mar. 22, 2005
THIS WAS WONDERFUL!! I chose this one, and it was made exactly as the recipe directed. I wouldn't change a thing. I made enough for 8 servings, so I used 2 1.5lb tenderloins. I pricked each with a fork before marinating for maximum absorbtion. I doubled the cooking time, but cooked at 325 degrees. Meat was very flavorful, with barely a hint of bourbon. I thought the soy would be too salty, but it wasn't. The brown sugar helped temper the soy sauce. Wonderful recipe. A guaranteed "will make again".
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141 users found this review helpful

Quick Chicken with Asparagus and Provolone

Reviewed: Mar. 31, 2005
I needed a recipe quickly b/c I had asparagus that had been in the fridge too long. So I stumbled upon this recipe. Lemme tell you, my wife and I loved it. The asparagus was still crisp and not soggy. The provolone added that nice touch of flavor to the chicken. Took me less time then the recipe called for. Only complaint was that I like my cheese only partially melted, and this recipe has the provolone completely melting, to the point it almost disappears. Next time, I'll add the provolone just removing from the heat, or right before serving. Wonderful recipe nonetheless.
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100 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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38 users found this review helpful

Lancashire Hot Pot

Reviewed: Nov. 25, 2005
Made receipe as directed. Lamb was very, very flavorful (but I love lamb). My wife, who's not a lamb fan, enjoyed it but didn't think it was the best lamb she's ever had. Potatoes were very dry on top, and completely mushy under the lamb. Top cover potatoes weren't covered by the broth, and I didn't add any so they dried out. I think they were supposed to be covered. Lamb was better the next day after sitting overnight in the fridge. Recommended changes: Add a tablespoon of sage. Add some carrots. Completely drain the lamb and onions of all the oil. Add more salt on the potatoes. Maybe add mushrooms for those who like them.
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31 users found this review helpful

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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26 users found this review helpful

Crab and Lobster Stuffed Mushrooms

Reviewed: Mar. 14, 2005
Wonderful as prepared. Consistency and flavor of crab/lobster would make a good crab cake. Next time, will use portabello mushrooms with olive oil drizzled on caps. Instead of finger food, make them a meal.
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24 users found this review helpful

Dale's Lamb

Reviewed: Nov. 15, 2006
I fell in love with Lamb when I was in Iraq, and have been looking for a high quality, very flavorful recipe for the past 3 years. This one fits that bill. I was seriously unsyre about the combination of ingredients, but after tasting the final product, even my somewhat picky wife said that she loved it. This recipe has found it's way into our permanent family recipe book. I made this exactly as written. Had a lot of left over meat so I cut it up and made pita sandwiches with it and goast cheese. Talk about a great, verstile recipe. Gonna try this marinade with buffalo next to see how it tastes.
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18 users found this review helpful

Spicy Mango Salsa

Reviewed: Aug. 26, 2006
Made this for a Jimmy Buffett concert, and it was good. 18 people tailgating with us, and 13 liked it. The others thought it was too hot. I personally, liked the mix of heat with cool. This was eaten with cilantro-lime chips and went well together. Next time, I'd like more variety in the fruits used. Will most likely add dived papaya, maybe replace the basil with cilantro (mmmmmmm), tone down the heat a little (use jalapeno instead of serrano), and add dices avocado for the additional fat. Of course, I love avocados too. Very good recipe.
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6 users found this review helpful

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

Vietnamese Fresh Spring Rolls

Reviewed: Nov. 15, 2006
This is an excellent, fresh recipe. I've been a fan of Vietnamese spring rolls for more then 10 years, and have looked everywhere for tasty, light rolls. These actually surpass some of the restaurants I've eaten at. I made the recipe exactly as written. I did not make the Hoisin and Peanut Sauce, but that fish sauce is absolutely incredible. It does need some type of thickener though to really stick to the rolls. These took some practice getting the rolling right without actually destroying the rice paper. I recommend that people buy a few extra rice papers since you're guaranteed to rip at least a couple trying to roll them up.
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5 users found this review helpful

Gyroll

Reviewed: Aug. 2, 2005
Made as instructed and this wasn't bad. The filling was a lot more then my pizza dough could handle, so make sure your surface is floured or greased so you can roll it effortlessly. The inside had a lot of dough after I had cooked it, but the outside was very crisp and flavorful. This dish was pretty tasty, but it requires some practice. Next time I'll make this more like a stromboli so I don't have to deal with the rolling issues, although I liked being able to just pick it up like a sandwich. My wife and I added some Tzatziki sauce, a few beers and it was a pretty good summer meal.
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4 users found this review helpful

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

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

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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3 users found this review helpful

Black Bean Vegetable Soup

Reviewed: Nov. 21, 2005
My wife and I have been searching for a healthy vegetable soup, and this one is it! The flavor is absolutely incredible, and I'm not a veggie person. It is a little watery at first, but if you let it reduce, it adds a nice thickness to the soup. The first tiem we made this was as directed. The second time, we added an additional can of beans (not pureed). The third time, we added ground up turkey to bring the protein up. Adding a little bit of meat really changes the flavor for the better, plus it filled my need for some type of meat product. We've made this 4 times now, and we always double the recipe and store in plastic containers in the fridge for quick meals. Right now....my favorite soup.
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3 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

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

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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2 users found this review helpful

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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2 users found this review helpful

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