Jo H Recipe Reviews (Pg. 1) - Allrecipes.com (18538610)

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Mu Shu Pork

Reviewed: Oct. 2, 2014
I might try it again adding matchstick carrots and pea pods, as well as strips of bamboo shoots and celery, oyster mushrooms, bean sprouts, and water chestnuts. It just needed more to it. The sauce was OK but a bit thick.
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What the ELLE...Baked Egg Rolls

Reviewed: Oct. 21, 2013
I was uncertain about bell pepper, and brown sugar, in egg rolls. My instinct was correct, they were the strangest tasting egg rolls ever. Second time I omitted both ingredients, added napa cabbage and thinly sliced snow peapods. Also a small amount of Five Spice powder replaced the cayenne. The trick is to let the filling cool almost completely before trying to fill the wrappers. Doing it when it is still hot makes the wrapper get soggy.
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3 users found this review helpful

Awesome Egg Rolls

Reviewed: Oct. 21, 2013
I have made this twice, the first time I added a bit of shredded cooked chicken, but otherwise followed the recipe. We didn't care for the "gummy-ness" of the cornstarch. Having made egg rolls many times over the years, the second time I also added the chicken, but also added some Asian Five Spice powder 1/4 tsp or so. Quickly sauted the filling until slightly wilted and the cornstarch became more incorporated. Then allowed filling to cool and proceeded. We like the results much better and the Five Spice gives it a very authentic flavor.
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Salmon Salad

Reviewed: Apr. 12, 2012
Loved the recipe just as written. We love capers so they were a perfect choice. I only have one comment. I do remove the skin, however leaving the bones in (they are soft and crush easily) is a great way to get more calcium and some more of the Omega3 that we all need. My doctor suggested that years ago and we have learned to not mind the bones in the least.
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5 users found this review helpful

Asian Lettuce Wraps

Reviewed: Apr. 7, 2012
This was very good. I used ground chicken due to diet restrictions, and it was great. I also made a small amount meatless for the vegetarian, using chopped fresh broccoli, bean sprouts, chopped snow pea pods, chopped carrots, chopped green pepper (a small amount), and chopped celery. Prepared it the same way by sauteing the vegies first, except the bean sprouts, which were added with the green onion just to heat them but keep crispness.
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2 users found this review helpful

Best Spinach Dip Ever

Reviewed: Mar. 22, 2012
I have made this twice recently. The first time was very bland even though I followed the recipe exactly. The second time it was so much better and I used Miracle Whip because I was out of mayo and prefer Miracle Whip (it has more flavor). The people who happened to have it both times, all asked what I did different because the second time it had more flavor. So I suggest you use Miracle Whip.
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1 user found this review helpful

Egg Sandwich

Reviewed: Jan. 7, 2012
I have been making egg sandwiches for over 50 years, one of my favorite breakfasts or lunches. I add onion powder when I scramble the eggs. I cook them in a small saute pan that is just the size of a slice of bread. It is just like a Denver Sandwich, you can add ham, green pepper, onion, tomato. I also like a bit of salsa on the finished egg on the toast.
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2 users found this review helpful

Sweet and Sour Drumettes

Reviewed: Aug. 15, 2011
The author does not tell us at what temperature to fry the chicken. Since I seldom fry anything, I had no idea at what temperature to cook the chicken. I first had it too hot, and then too cold as I tried to adjust. So although chicken was cooked through, some had a darker breading than others - a problem for small children. Flavor was good however.
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Beef Stew IV

Reviewed: Jan. 5, 2011
This is an excellent stew recipe, pretty much as is. I did add some beef base to the water since I didn't have any broth, and using water for anything like this is not what I would normally do. I have been making stew for 40 years but decided to see if there was a better way than mine. This is very similar to my own and now I know why. Oh, one more addition at the end - a nit of "Kitchen Bouquet" to add a bit more richness and deepen the color of the gravy. Make dumplings for the top and it is heaven. If you don't like the dumplings, serve it over biscuits. YUMMMM
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17 users found this review helpful

Dutch Babies II

Reviewed: Dec. 18, 2009
These are wonderful! We have a restaurant in town that serves these with a wide variety of toppings, including something similar to chicken ala king or a pot pie. So I use this recipe and do the same. So versatile for sweet or savory. A unique dessert for a dinner party, who would expect a "pancake". Since I do not care for nutmeg, if I am making this for a desert, I substitute a touch of cinnamon or vanilla. For savory I normally do not add any flavoring, but if the meat and veggies going on top are mild, I have occasionally used a touch of lemon extract. So easy to change around and make it your own. THANK YOU!!!
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Refrigerator Pickles

Reviewed: Oct. 1, 2009
This recipe has truly been a family favorite for generations. Heating the vinegar/sugar/salt mixture helps the sugar dissolve quicker, but be sure you cool it first to keep the cukes crisp. Also be sure you add some powdered alum for crispness and longevity. I use a large tupperware bowl and fill it with the cukes and onions before pouring the syrup over them. These can be kept for up to 12 months, just keep adding thinly sliced cukes and onions as the container gets low. My family eats this as cucumber/onion salad (nobody likes gr pepper in it here)or pickles on burgers or hot dogs.
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Pesto Pasta

Reviewed: Jan. 29, 2009
This was good but a bit dry. I sauted the onions to sweeten them up and then added some chopped sun dried tomatoes in olive oil. I added the pesto to that mixture for just long enough to get it heated through when the pasta was finished. We added some extra pesto as it was dry. A extra sprinkle of parmesan and we never missed meat. I never would have thought of adding sauted onions to pesto pasta but it was very good. This will be made again.
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79 users found this review helpful

Spanish Rice Original

Reviewed: Aug. 31, 2008
This was the best spanish rice I have ever had. I have been on a quest for a good Sp. rice recipe and finally found it. Discovered I didn't have any tomato sauce so I added 1/2 can of tomato paste to the chicken broth and increased the broth slightly to compensate. I seldom look forward to leftovers but this time I certainly did. WONDERFUL!!!
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Stuffed Pattypan Squash

Reviewed: Jul. 25, 2008
At the farmer's market I bought a basket of very small baby patty pans, 1-2 inches across, some the pale green, some bright yellow, and some the dark green. Obviously I couldn't stuff them so I cut them in half horizontally and layered the rest of the ingredients on top in a casserole dish. Baked for the same amount of time and OH MY GOODNESS...it was soooooo good. I did sprinkle the top with a bit of extra parmesan to give it a nice browned topping. EXCELLENT. I think this would work no matter the size, the large ones would serve more than one person. I love the tender tiny ones.
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160 users found this review helpful

Winter Vegetable Hash

Reviewed: Dec. 20, 2006
The dish was good, but very dry. Not sure I will make it again but I had never thought of sauteing squash like this so if nothing else I take that away - we loved the squash.
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7 users found this review helpful

Seashell Supper

Reviewed: Jul. 12, 2006
This was very good. Reminded me of the "spanish rice" my mother used to make back in the 50's. I divided it since I cook for just myself, but still have alot of leftovers. I would use less water - maybe just the juice from the can of diced tomatoes as it seemed like I cooked it down simply to get rid of that excess moisture. I sprinkled some shredded parmesan cheese on the top of my serving - very good. Served with a side salad this was easy, filling and good.
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5 users found this review helpful

 
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