UZIMIKE Recipe Reviews (Pg. 1) - (1846548)

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Slow Cooked Corned Beef for Sandwiches

Reviewed: Mar. 19, 2015
Being from Cleveland I am a huge fan of corned beef. I have tried many recipe versions, mixing this spice with that beer and this cooking method with that cooking method. All produced acceptable corned beef, but nothing reminiscent of that taste I get from back home. When I saw this simple recipe with all the peppercorns and garlic cloves, color me dubious at best. As the hours ticked by (I used my crockpot), curiosity got the best of me and I tasted the pot liquor from the brisket. Immediately I was impressed by the flavor. About the 8 hour mark, my fork test passed so I turned off the crock-pot and allowed the brisket to sit in the liquid for about another hour or so. I then removed the brisket and put it in the fridge to cool. The next day I broke out my meat slicer and sliced the cooled brisket thin against the grain. I had reserved the cooking liquid and defatted it, thinking the brisket may need extra juice – wrong. When the meat was gently warmed it gave off enough liquid so my slices and sandwiches were very juicy. I used one bottle of Guinness Stout, one brisket – about 3.5 pounds, 1/8 C cup of peppercorns, half of a bulb of garlic -about 10 cloves, and I did use the entire spice packet from the brisket. Everything else was prepared to recipe. Perfect. I am no longer looking for the best recipe. This is it.
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1 user found this review helpful

Baked Potato Skins

Reviewed: Oct. 11, 2011
The only change I made was to swap one Tbl of bacon grease for one of the Tbls of veggie oil. Everything else was to recipe and it was great. These never stay long in my house.
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2 users found this review helpful

Lobster Tails Steamed in Beer

Reviewed: Feb. 16, 2011
This was excellent. I used ½ can of Keystone light. I minced four cloves of garlic and sprinkled some Old Bay into the beer as well. Steamed for about 9 minutes (I had 8-ounce tails) and the results were fantastic. The flavor was so good that using butter was superfluous. Normally I do not care for lobster, but this was incredibly moist, flavorful, tender, and delicious. I will try this same recipe with crab legs next time. The wife was dubious as other attempts to make lobster tails for her have fallen short (undercooked/overcooked, off flavors, etc). Needless the say she was sweetly surprised and very happy with the meal. I served this with steamed asparagus and a Parmesan potato crusted filet mignon. Perfect!
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6 users found this review helpful

Buttery Corn Casserole

Reviewed: Dec. 26, 2010
Pretty tasty. The crackers on the top really however did not add to the overall flavor of the dish. We will omit next time in lieu of something else. Bacon might be good in this dish as well, sprinkled on top. This seems top be one you can make ahead if time is an issue.
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2 users found this review helpful

Pizza Crust I

Reviewed: Sep. 19, 2010
This was not good in my family's opinion. It was too hard and chewy. Maybe I did something wrong, but don't think so. We'll go w/other recipes on this site. Sorry.
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5 users found this review helpful

Garlic Lover's Pizza Crust for the Bread Machine

Reviewed: Aug. 30, 2010
I thought this was pretty good. I added about 2T of extra minced garlic and some Italian seasonings to the dough. It came out of my bread machine extremely sticky to the point where even extra flour was not working too well. I coated my hands with olive oil and kneaded it a bit. Only then did my dough become easy to handle. My only mistake was baking it on an unheated pizza stone (and I knew better!) as the bottom did not brown as I would have liked it. This would rate a 5 star if not so sticky. Good recipe overall however.
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4 users found this review helpful

Fruity Party Punch

Reviewed: Jan. 27, 2010
This was pretty good and both my adult and children holiday guests loved it. I took about a quart of this and froze it solid and placed it in the punch bowl to keep it cold and non-watered down.
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12 users found this review helpful

Oreo® Cookie Cake

Reviewed: Dec. 9, 2009
This was excellent. Every time I make this my staff at work just craves more more more! I have alternated with using vanilla pudding or chocolate pudding, each with much success. Sometimes I will freeze the entire dish so it is more like a frozen cake as opposed to a pudding. Just depends on what you like/what occasion you are using. I have also successfully halved this recipe and had the same luck. Well done recipe.
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4 users found this review helpful

Scallops with White Wine Sauce II

Reviewed: Feb. 5, 2007
This was very good and I suspect not only for scallops but for any seafood. I doubled the sauce and will use it again. Very happy with the amount of tartness for the sauce. Did not have any shallots on hand and it was too cold to go get one, so I used red onion and some extra garlic instead. Well done recipe. I used some blackening seasoning on the scallops with some garlic pepper and pan seared mine in a bit of olive oil and butter. This will be made again in my home w/o question.
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81 users found this review helpful

Chicken Piccata II

Reviewed: Oct. 26, 2006
The first bite my wife took she looked at me and said ‘oh, you will be making this again’! This came out just fine. I modified the original some however. I added lemon zest to the flour mixture. I fried the chicken medallions (I cut the breasts in half) in olive oil and butter. I also decided to use low sodium chicken broth instead of the bullion granules. I added 1 cup of white wine (doubled the sauce recipe) to the broth as well. After adding the sauce mixture to the chicken, I used a bulb baster to siphon some of the sauce/broth off so the chicken was not completely submerged. I simmered this extra sauce in a separate pan, also adding some lemon zest and cornstarch to thicken it (remember to mix the cornstarch in a small bowl w/cold water before adding to the hot liquids – otherwise the cornstarch will just pill/ball up and not dissolve). I also added some to the chicken pan as well. I added some capers to both the chicken pan and the saucepot too. Finally, before serving I sprinkled some lemon zest on each of the medallions. It was just great! Many of my modifications were from other suggestions found here. This is a great recipe to try. Since you are zesting the lemon, try to use the fresh squeezed lemon juice. Nothing compares!
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261 users found this review helpful

Lemon Garlic Tilapia

Reviewed: Jun. 29, 2006
Incredible. I used a bit more garlic and put it in the melting butter as one member suggested. Wow wow wow. I also used a bit of herb/lemon Old Bay on the filets before putting on the lemon juice and butter/garlic. Cooked until it was just crispy on the bottom. If I have my say, this is the only way I will eat tilapia. Next time I will add a bit more lemon juice but this is fine just as listed. Give this one a go! Can I say 'wow' one more time? :o)
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161 users found this review helpful

Japanese-Style Deep Fried Chicken

Reviewed: Jun. 26, 2006
We have made this with the rice flour/potato starch and then with regular flower/corn starch and did not notice a difference. It never got really crispy as we would have liked it, but it was still pretty tasty. Letting it marinate overnight gives it better flavor. We might add a few more items to give it more flavor - maybe some (bear with this spelling now) terriki sauce in the mix. Not a bad job however.
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9 users found this review helpful

French Toast I

Reviewed: May 14, 2006
I made six slices and before I finished cleaning up the counter, it was gone, so I'm guessing that is a good thing. Maybe next time they'll let me have a bite!
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3 users found this review helpful

Christmas Breakfast Sausage Casserole

Reviewed: Apr. 17, 2006
This was pretty good. I added some onion when cooking the sausage. I did a mix of hot and sage sausages in mine. All the guests really liked it (except for my 9 year old son - but he never likes anything!). We will make this again/always for guests. With the prep the night before, being able to drag out of bed and pop this in the oven while you come to your senses is just great!
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2 users found this review helpful

Strawberry Spinach Salad I

Reviewed: Apr. 12, 2006
This recipe was a big winner. Small modifications to the original: Cut the sugar down to ¼ cup. Add a few turns of fresh ground pepper Use balsamic vinegar. Use red onion. Add some fresh bacon bits Add a mix of blue cheese and feta cheese. Also, do not mix the dressing in with greens, as it will only wilt the salad. Just apply as normal dressing. Mixing in the dressing and letting it sit I think would make it too ‘limpy’. We put a few red onion slices on top with the cheese and bacon. It was great. The sweetness of the dressing would have been excessively much at ½ cup of sugar. This we will make again and again and again.
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1157 users found this review helpful

Sour Cream Burgers

Reviewed: Apr. 4, 2006
This is meatloaf on a bun. I added some parm. cheese and catsup to the mixure as one here suggested. Still, meatloaf on a bun. It did not fall apart when cooking, but still, meatloaf on a bun. We probably won't make this again. Not really like a hamburger.
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4 users found this review helpful

Bread Machine Garlic Bread

Reviewed: Jan. 24, 2006
Can’t give this a 5 star as I veered from the original recipe. I used some condensed milk and basil and other spices in the bread. In addition, I made the dough here as some other suggested and made my own garlic bread. It smelled wonderful, but despite how much garlic you put in it, it was still lacking flavor. BIGGEST HINT IS TO BE SURE TO LET THE BREAD STICKS RISE AFTER YOU ROLL OUT THE DOUGH. It made enough for two batches of about 8 bread sticks. The dough ball froze well for later. Oil the ball, wrap it in plastic wrap, freeze it until it is not pliable, and then put it in a freezer bag. It defrosted well and baked up just like when it was fresh.
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6 users found this review helpful

Prosciutto Wrapped Asparagus

Reviewed: Oct. 10, 2005
I thought this was pretty good. Initially I thought it was salty but then the flavors of the asparagus and cream cheese started to blend and I was very pleased. I made this as a warm side dish. It went well w/steak and baked potato. I did use the Prosciuitto. At $17.99 a pound I just got two thin slices. I put three asparagus around half a slice. The hint about using softened cheese was a good one. In the oven @ 350 for 20 minutes and it was good. I drizzled some olive oil on top before cooking.
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3 users found this review helpful

Creamed Spinach II

Reviewed: Oct. 9, 2005
I modified this and used 10 ounces of fresh spinach (never go wrong with fresh veggies) , a can of cream of chicken, some fresh minced garlic, some chopped onion, kosher salt, and topped it with parm. cheese. It came out ver well. No complaints about this one. I imagine any creamed soup would work but it will need seasoning.
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67 users found this review helpful

Baked Pork Chops I

Reviewed: Mar. 11, 2005
This is very much not the bell winner as some here has suggested. Unless you season the hell out of your meat and sauce mixture, you will come out with a bland tasting meal. I used a commercially available fry seasoning mix as well as doing the golden mushroom/cream of mushroom mix. Also in the sauce, I put some whole mushroom and scallions. Still the flavor was just ‘alright’. The meal had a decent flavor but certainly not deserving of a five star rating on any level. This meal rates as an average, weekday evening meal. I would not go out of the way to make this for guests, unless you are not trying to impress them with your culinary skills. I am not bagging on the meal but I think the 5 star rating this receives is quite questionable. Just my $.02.
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3 users found this review helpful

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