Jewel Recipe Reviews (Pg. 1) - Allrecipes.com (18674573)

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Chipotle Crusted Pork Tenderloin

Reviewed: May 17, 2012
I tweaked this to our liking and now it's one of my favorite recipes. I use 'medium'Chili Powder from Penzeys and I also use Ground Chipotle from Penzeys. These are two totally different spices. If you try to use 3 TBS of ground chipotle it would be inedible in my opinion! I use 1 tsp each of onion powder, garlic powder and kosher salt, then 2 TBS Chili Powder (like you'd use for chili!) 2 TBS brown sugar, and 1/4 tsp Ground Chipotle. I rub on the tenderloin and then roast in a 375* oven for 25 minutes, then rest for 10 minutes before slicing. I always serve with Chipotle Mashed Sweet Potatoes, which are just cubed sweet potatoes simmered until tender, 1 TBS of butter and 2 minced chipotle peppers and a generous spoonful of the Adobo sauce from the can whirled with an electric mixer until smooth. Perfect dinner with just enough spicy/smoky/sweet!
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3 users found this review helpful

Apple Pork Chop Casserole

Reviewed: Sep. 8, 2011
Four stars as written, five stars with my tweaks. Instead of pork chops I used a 1.5 lb pork tenderloin that I cut into 6 pieces and pounded to 3/4" thickness. Much more tender and juicy! I seasoned the cutlets with salt and pepper, garlic powder and smoked paprika before browing. I used Chicken Broth instead of water and doubled the stuffing ingredients but did not double the liquid. 3/4 - 1 cup of liquid was perfect for 3-4 cups of stuffing. I used Craisins instead of Raisins and a full can of soup. Very good flavor, and totally said "comfort food" which can be hard to accomplish mid-week! =) Will definitely make again!
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3 users found this review helpful

Korean Marinated Flank Steak

Reviewed: Jan. 28, 2010
Four stars as written, five stars with my tweaks! I made a 2 lb flank steak and knew that the marinade volume was way too much. I halved everything but the garlic and ginger, in fact I doubled the garlic and ginger! Also put in a healthy squirt of Sriracha for sweet heat. I also omitted the meat tenderizer, I don't think its needed if you fork your steak well. Marinade and steak went into my FoodSaver canister for 2 hours, but there was so much marinade that I couldn't bear to toss it! It went into a saucepan with 1/2 cup of water to tone the harshness of the soy sauce and raw onion, then thickened with arrowroot. Served the sauce with the steak at the table and it was a huge hit. I served it with an Asian style quinoa pilaf which was much more flavorful and healthy than rice. Dinner was amazing! I'll make this again!
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Colorful Kielbasa

Reviewed: Dec. 31, 2009
This was very good, but I tweaked it a bit. I sauteed onions and garlic along with the turkey kielbasa separately, then added precooked rice to the mixture and tossed it with about 2 cups of peas, then mixed it with the soup/water mixture before baking it in the oven for about 10 minutes at 350* with the cheese on top. I rarely have luck cooking raw rice in a skillet and have it turn out correctly, so cooking the rice in my rice cooker while I was sauteeing the kielbasa, onions and garlic worked well for me and didn't take any additional time. I also used Healthy Request Cream of Mushroom soup and we loved the flavor! Definitely a great weeknight meal with ingredients that we usually have in the pantry!
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5 users found this review helpful

Barbeque Chicken

Reviewed: Oct. 27, 2009
We liked this recipe with modifications. Left the water out completely, doubled the sauce recipe but instead of 6 TBS of ketchup used 3 TBS ketchup and 3 TBS Heinz Chili Sauce. Cooked on the stovetop and then covered B/S chicken thighs at 350* for 30 minutes, then uncovered and broiled for 5 minutes to sticky them a bit. Good tangy flavor, served with Chipotle Mashed Sweet Potatoes and roasted asparagus!
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1 user found this review helpful

Chicken Tikka Masala

Reviewed: Aug. 19, 2009
Followed others recommendations about cutting salt, 1/2 tsp in marinade and 1/2 tsp in sauce. Replaced cinnamon with Garam Masala and replaced heavy cream with full fat plain yogurt. Sauce separated and curdled even though yogurt never came to boil! Looked awful but tasted very good. Broiled marinade-covered chicken pieces for 3 min per side and then put into the sauce. Will try this recipe again but might try to find a way to keep yogurt from curdling!
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2 users found this review helpful

Chicken and Bowtie Pasta with Asiago Cream Sauce

Reviewed: Jan. 30, 2008
Four stars as written, five stars with my changes! Per reviews, I used just over half the pasta, and it was fine. I increased the mushrooms to 1/2 cup, added 1/2 cup of chopped onion, 1/2 cup of chopped red bell pepper, and sauteed the chicken cubes in a bit of cayenne for kick. I increased the liquid to 2-1/2 cups to make up for the 'extras' I was adding, and subbed 2% evaporated milk for the heavy cream. Also increased the Asiago to 1-3/4 cups to make up for increased liquid and add more flavor. Verdict? Hubby snarfed his portion, went back for seconds, stabbed my little bowties when I couldn't finish mine, and then scraped the remaining sauce out of the pan with a spoon while he was doing dishes, all the while muttering "Hope this isn't bad for me..." When I told him there was no cream in that sauce and the most 'fat' in the recipe was the Asiago, he was amazed. He made me write my changes down and calls it a keeper!
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Beef Bourguignon II

Reviewed: Oct. 22, 2007
My finished product was really wonderful, but I'm only rating this recipe 4 stars because I think the changes are what made it exceptional! 1 cup cab and 1 cup beef broth, then I deglazed the pan with 1/4 cup cognac before putting the entire thing in my cast iron French Oven for 3 hours at 300* I sauteed fresh sliced mushrooms in butter and garlic before adding them to the dish the last 30 minutes of cook time, and served over egg noodles. Amazing!
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5 users found this review helpful

Dad's Pan-Fried Green Beans

Reviewed: Jun. 20, 2007
This was good, but I only used one TBS of sesame oil and it was still a little overpowering! I used equal amounts low-sodium soy sauce and balsamic, and added a half tsp red pepper flakes and a bit of arrowroot to thicken the sauce. Good beans!
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Curried Rice Pilaf

Reviewed: Jun. 20, 2007
We loved this pilaf, but only after I tweaked the recipe! It definitely needs more spice. Only a half tsp of curry would have been drowned out by the chicken broth in my opinion! I actually used 1-1/2 tsp of curry and another 1/2 tsp of garam masala. I also added an extra 1/2 tsp of salt, but that might have been because I use low-sodium chicken broth! My rice was falling apart at 30 minutes on simmer, so next time I'll turn off the heat at 25 minutes. I would like to try this with Texmati brown rice, see if I can make it a little healthier and make the rice stay together a little better. Also, 2 TBS of butter and 2 TBS of olive oil did just fine for me. I'd rather not use that much butter in a rice dish. All in all, a great pilaf that we'll definitely make many times with the changes!
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Kielbasa and Potato Bake

Reviewed: Dec. 8, 2006
This recipe gets high marks for idea, but low marks for flavor without some tweaking. I was tired of the standard potato/ham casserole and was looking for new ways to use turkey smoked sausage or kielbasa, so I gave it a try. I read previous reviews and incorporated some of other reviewer's ideas and some of my own. What we came out with was a winner, but as written I think the recipe would have been a bland potato stew. I used three medium sized russet potatoes peeled and sliced 1/8" thick. One can of Healthy Request Cream of Mushroom soup and one full can of skim milk. I sauteed the sliced kielbasa, 1 cup of chopped onion and one chopped red bell pepper with the garlic in a little oil, and added 1/4 tsp of cayenne pepper to the mixture. Once the kielbasa was lightly browned to bring out the flavor I mixed it in the bowl with the potato slices which I'd parboiled for 8 minutes and drained and the soup mixture. Spread that into a 2 qt casserole dish sprayed with cooking spray, baked for 50 minutes, then sprinkled a cup of medium cheddar cheese on for another five minutes until melted and bubbly. We got a terrific dinner casserole and leftovers that we can reheat for a weekend breakfast! This recipe needed less milk, more spice, and the creamy added texture of the melty cheese. Once I added these things to the mix it was a great casserole that we'll repeat!
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Pork Tenderloin with Dijon Marsala Sauce

Reviewed: Aug. 31, 2006
Fabulous...simply fabulous. I replaced the shallot with onion because that's what I had, and I don't think it made much of a difference. I also sprinkled Kosher salt and black pepper on the tenderloin before schmeering on the dijon. I think the key to this dish is remembering that there are two types of Marsala. Use the Sweet Marsala and you'll end up with creamy Golden Griddle pancake syrup! I only use Dry Marsala and the flavor of each dish really comes through. This dish was no exception. It's been a long time since I considered a sauce good enough to be a beverage! :-}
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96 users found this review helpful

Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 28, 2005
We loved this stuffing! I made several changes that I think only enhance the overall recipe. Instead of whole wheat bread I used Mrs. Cubbison's Cornbread Stuffing along with the white bread. I increased the white bread to 4 cups and the cornbread to 2 cups, used regular pork sausage, and subbed two teaspoons of poultry seasoning for the rosemary, which I think gave it a richer taste. I also increased the cranberries and the broth to one cup, and left out the turkey liver. My final addition was 1/3 cup of chopped toasted pecans. It was by far the best stuffing I have ever made! Never again the Stove Top sage type stuffing for us! The combination of flavors made it the hit of my Thanksgiving table!
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7 users found this review helpful

Cinnamon Chip Apple Cookies

Reviewed: Sep. 4, 2005
I was really disappointed in these cookies. I subbed apple juice concentrate for the apple juice and grated the apple to get more of the apple dispersed through the cookie, but there was essentially no apple flavor. They're a soft, very cakey cookie that is expected any time you use fruit in a cookie, but I was going to put up with the cakey texture to get the apple flavor...and then there was no apple flavor!! They will be eaten, but won't be made again.
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1 user found this review helpful

 
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