MatthewJ Profile - (18511392)

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Recipe Reviews 6 reviews
Slow-Cooker Pepper Steak
Suffers from "Pot Roast-itis". This one (and just about any slow-cooker beef recipe...see my slow cooker Italian Beef review on here...same darn thing) just DOES NOT taste like it's namesake. it mostly comes out to the same thing: a variation on a pot roast. Now, all that said, of all the "slow cooker beef" recipes I have cooked from Allrecipes or ATK's book, this one did the best at hiding the symptoms of Pot Roast-itis. I love pot roast, just not when it creeps into recipes that aren't supposed to taste like it. That said, this stuff is just is not what is promised/expected. It's very edible (I did the late addition of the peppers, highly recommended...however I wish I would have used half green and half red for that added visual flair. Hot pepper flakes were a worth addition as well). I want to give this four stars for it's good balance, but at the same time it is so disappointing if you've had "real" pepper I gave it three. Have historically had great luck with Allrecipes 4.5 - 5 star recipes, but lately I have been picking some real duds. I guess the commonality is slow cooked beef! Anyhow, next time this stuff is going to be made the proper way...fresh, QUICK and in a WOK!

7 users found this review helpful
Reviewed On: May 12, 2011
Pork Roast with Sauerkraut and Kielbasa
Sacrilege, but this is better than Grandmas....sorry Grandma. The pork is impossibly tender, the kielbasa a great punctuator. Now, I will say one of Grandmas alterations will be making it in next the form of half sauerkraut, half fresh chopped cabbage. Like homemade yogurt using a regular yogurt to feed it bacteria or sourdough bread using a "starter", the commercial sauerkraut catalyzes fresh cabbage into something special - and far more delicious than "just" canned or bagged kraut....not to mention the textural differences of the larger cabbage pieces (I use a knife to cut 2" pyramid corners into the mix). Anyhow, this recipe earns it's five stars handily.

11 users found this review helpful
Reviewed On: Apr. 26, 2011
Mouse's Macaroni and Cheese
UPDATE: FOLLOW THE INSTRUCTIONS!! A brilliant, beautiful first attempt gave way to a lousy second attempt because I did not follow instructions. My mistakes the second time were: - Velveeta in the roux before the milk (oops) - Dumped all the milk in at once (instead of gradually, causing the roux and milk to lump up) - Surprisingly, thought substituting sharp cheddar for the American cheese would give it a more developed flavor...surprisingly NOT. The virtues of sharp cheddar were positively thrown in your face, ad nauseum. Too much of a good thing, I guess. So just follow the recipe exactly if you want those "five star raves"! --- Fifteen Star Recipe!!! Wow...I am a fussy SOB who has eaten at some fine fine restaurants in his day...and this macaroni and cheese takes the genre to a whole new level. It's like going from Mozart (or Salieri) to freaking Rachmaninoff...a whole other level with nuance and stacked emotion that is off the charts. Yes, this is an emotional experience! Go make it now!! - Matt p.s. in response to the person in Dubai who said he/she skipped the breadcrumbs...don't! They add this beautiful, home-cooked flourish, including some excellent texture contrast (the seasoned crumbs mix with some of the sauce in spots and make this delicious little side attraction...well worth the few extra cents for the crumbs...and the rest of the container won't go to waste, as you WILL be making this recipe again :D ).

13 users found this review helpful
Reviewed On: Apr. 11, 2011

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