MatthewJ Recipe Reviews (Pg. 1) - Allrecipes.com (18511392)

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Slow-Cooker Pepper Steak

Reviewed: May 12, 2011
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 delicious...it 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 steak...so 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!
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7 users found this review helpful

Pork Roast with Sauerkraut and Kielbasa

Reviewed: Apr. 26, 2011
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 time...in 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.
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11 users found this review helpful

Crumb-Coated Chicken Thighs

Reviewed: Apr. 26, 2011
Excellent recipe, earns it's five stars. Next time I will cut back on the salt though. Followed advice to cut back on cook time for boneless skinless thighs (15 mins and 12 mins on other side, instead of 20 and 15), and they came out perfect. PROS: Quick, extra-tasty, pairs excellently with almost any garden-variety side (we had it with rice). CONS: A touch too salty. I also do a salt rub on my raw meats (which acts like a dry brine and affords them both longer cooking time and juicier meat with no strong increase in salt taste...just a touch more flavor...look it up on Martha Stewart), so I definitely am either going to cut back on the salt content OR use more breadcrumbs (this recipe's "crust" is a touch thin, not a bad thing, but is a strong flavor and could definitely use a slight "watering down" to the tune of maybe a half cup of crumbs instead of a quarter cup). Top notch recipe! Allrecipes delivers yet again. Enjoy.
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Mouse's Macaroni and Cheese

Reviewed: Apr. 11, 2011
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 ).
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Vegetarian Korma

Reviewed: Apr. 11, 2011
This Meat-Lover Loves It This is a vibrant celebration of natures bounty, it is filling and delicious...you really do not miss the meat, and I eat meat all the time (no way am I a vegetarian, it's just my wife wanted to try a meatless dish). Oh - and by the way - no meat just happens to = super inexpensive!! Reheats beautifully for top-notch leftovers (I put a handful of the chopped fresh cilantro over my white rice, so that I can remove it before microwaving the dish, and replace it "uncooked" before eating...perfect...many stares and compliments). This will be a solid do-again for us. Maybe not daily or weekly, but once a month for sure. ONLY EDIT would be my potato chunks needed to cook longer. They were typically 3/4" to 1" cubes, so either reduce the chunk size or cook longer (probably prefer the latter, longer cook time) to ensure more tender potatoes. Probably another ten mins. Well worth it though.
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Vicki's Hush Puppies

Reviewed: Oct. 6, 2006
Very, very sweet. Used green onions like Paul Prudhomme does, was tasty. However, these are verrry sweet and you should definitely cut back the sugar by at least half!
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Stuffed Green Peppers I

Reviewed: Apr. 4, 2006
Sigh...better than my Grandma's. Sorry, Grandma. This is the boeuf borguignon of stuffed pepper recipes...simple, nourishing and truly delicious. This recipe takes the same basic ingredients and adds these flourishes I am not used to (and was absolutely delighted by): pepper cooking method (they came out with that delicious well-cooked vegetable taste, that wasn't overcooked or too limp...it still had body and rich flavor and structure), sweet tomato soup (played so well with the other ingredients) and cheese in the stuffing mixture (gave the filling the consitution, body and flavor I always knew was missing from other recipes I'd tried, my mother's and grandmothers). All in all a FANTASTIC recipe that, in my opinion, PERFECTS "comfort food" stuffed peppers. Not fancy, not anything but simple, good food, done perfectly.
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4 users found this review helpful

 
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