M.J. Recipe Reviews (Pg. 1) - Allrecipes.com (18608899)

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Caramel Sea Salt Dark Chocolate Coins

Reviewed: Dec. 29, 2012
These little chocolates are fabulous! I made a double batch for our large family Christmas party and everyone who tried them said they were heavenly. They disappeared quickly. I used a 12 oz. package of Ghirardelli semi-sweet chocolate chips (doubled the recipe to make 48) and they turned out perfectly. I'm not sure I'd want to use dark or bitter chocolate because these were so good using the higher quality Ghirardelli semi-sweet chips. If you love chocolate or love somebody who loves chocolate, you need to make these. You will see their eyes roll back in their head when they take the first bite! Thanks, Chef John. Your recipes are always easy and oh-so-delicious!
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3 users found this review helpful

Caprese Panini Sandwich

Reviewed: Jun. 16, 2012
These sandwiches are delish!
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Channa Masala (Chickpea Curry)

Reviewed: Aug. 28, 2011
My husband found this recipe trying to find uses for an abundance of chick peas (owns a commercial kitchen and someone over-ordered). We made this last night and it was delicious! We didn't have rice flour, so used 1T. regular white flour and he doubled the curry powder as someone else posted. Served it over brown rice. We will be making this again. Great vegetarian dinner. Thanks for sharing this recipe.
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3 users found this review helpful

Shrimp Fettuccine Alfredo

Reviewed: Jul. 5, 2011
Half-and-half is a homogenized dairy product which is 1/2 whole milk and 1/2 cream. It is usually used as a lower fat substitute for heavy cream in recipes that do not require whipping the cream, as in a dessert. I guess you save some fat calories over the full fat cream and the taste is nice and rich. We Americans also use it as a coffee creamer.
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11 users found this review helpful

Taco Seasoning I

Reviewed: Aug. 27, 2010
Tried this out a couple of months ago and it works equally great for tacos or as a rub for carnitas, etc. I have a sensitivity to MSG which is an ingredient in virtually any prepared taco seasoning, so this is going to be a staple seasoning blend in our house.
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Lisa's Favorite Carne Asada Marinade

Reviewed: Jan. 12, 2010
Made this today following the marinade directions with the exception that I used a little dried chipotle chiles instead of the teaspoon of canned ones. Weather wasn't good for grilling outside, so I put the meat and the marinade into my slow cooker on high for 3 hours. It was amazing. We decided to serve it "burrito bowl" style like Chipotle Grill, so I put out separate bowls of black beans, rice, home made guacamole & pico de gallo, chopped romaine, shredded mild cheese and low fat sour cream to serve with the beef. Also had whole grain tortillas available for my daughter. Everyone loved this recipe. The meat is very flavorful and tender. Thanks for the recipe and we will be making this again, next time on the grill.
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2 users found this review helpful

Butternut Squash Soup II

Reviewed: Oct. 25, 2009
Tried this tonight and it was really good. I did add 1/4 teas. curry powder as someone had suggested and I did bake the squash in a 350 oven for 50 or so minutes. Other than that I followed the recipe and it was velvety smooth and delicious. Will definitely make again. Thanks, Kris.
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Coq au Vin alla Italiana

Reviewed: Mar. 9, 2008
This was easy and tasted wonderful. We had some quail in the freezer from my husband's hunting excursion last fall so I used them. I think I overcooked the meat, but had some chicken tenderloin breast meat sauteed separately and that was good with the sauce. Speaking of the sauce....it's heavenly. I used some fresh thyme and rosemary (I had them on hand because I grow them)which really enhanced the flavors. I made a white wine risotto as a side with reggiano parmesano and pecorino romano melted in at the last minute and we really enjoyed this alongside the main dish. Will definitely make again but not with the small wild fowl; I'll use chicken pieces next time.
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Blissful Rosemary Chicken

Reviewed: Jan. 14, 2008
This is fabulous! I have made it many times and even my picky 12 yr. old daughter likes it. I have used flattened chicken tenderloin pieces instead of the breast halves at times. They're smaller but look just as nice with the sprig of rosemary holding them together. I've made it exactly as the recipe calls for, but have also substituted lean deli ham for the prosciutto when I didn't have any on hand. Thanks for the great dish--it's definitely good enough for company.
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13 users found this review helpful

Puttanesca or Kalamata Kwik Sauce

Reviewed: Jun. 5, 2006
One word...Fantastic!!! Tried this tonite and luckily had everything in the pantry and fridge but vine-ripened tomatoes. Sorry, Giuseppe, but I used a good brand of canned diced tomatoes and the sauce turned out beautifully! Will try it with fresh tomatoes as soon as we get some this season in our area (southern Ohio valley). This recipe is restaurant quality and one of the very best pasta sauces I have ever tried! Had the peccorino romano cheese on hand and it definitely finished the sauce. I sauteed some chicken tenders in extra-virgin olive oil and added them last minute to the sauce; over linguine al dente it was heavenly! Thanks for a keeper~
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16 users found this review helpful

Green Chile Stew

Reviewed: Feb. 25, 2006
I literally threw this together quickly the other night and it was a hit with my husband. I didn't have any tomato sauce, so I used a can of Amy's Organic Cream of Tomato Soup instead; it worked great. I also added some chili powder and Tabasco Brand seasoned salt. I used frozen corn instead of canned and the leftover boiled redskinned potatoes I had from the night before were substituted for the fresh ones. I will definitely make this again; it was so easy and very delicious the next day! Thanks.
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Portobello Mushroom Burgers

Reviewed: Sep. 28, 2005
We tried this recipe a couple of nights ago and used 2 mushroom caps but I made the full marinade amount. My husband brushed some of the marinade on them while they grilled. They were indescribably good! We will definitely make them again.... the very best portabella burgers we have ever tasted. Thanks for the recipe.
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Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Sep. 26, 2005
I did a variation of this because I had two pieces of pork tenderloin in the freezer I wanted to use. These had been packaged with a "Dale's Seasoning" marinade, so I opted not to use the onion soup and in place of the wine I used an 8 oz. carton of beef STOCK (not broth). This is absolutely incredible and gives me inspiration to try other seasonings/flavors for pork tenderloin in the slow cooker. This tenderloin literally melts in your mouth and the au jus is wonderful. Thanks!
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