jwallacemiller Recipe Reviews (Pg. 1) - Allrecipes.com (18687437)

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Spicy Shrimp Creole

Reviewed: Jul. 26, 2008
Love this recipe! It is very authentic. I followed the recipe almost exactly except that I used fire-roasted diced tomatoes, which I highly recommend. Also, I found that even on medium low heat, the shrimp didn't take fifteen minutes to cook. Probably closer to five minutes. I didn't think it was to spicy at all, but I love hot and spicy food, so that may not be saying much. This recipe is great served by itself or over rice. Thanks for posting it!
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1 user found this review helpful

Pumpkin and Sausage Soup

Reviewed: Feb. 26, 2008
This really deserves 4.5 stars. It's very good. I used two links of andouille and one link of chorizo, and almond liquer. I am intrigued by one poster who said they used breakfast sausage. I think I will try that next time. This recipe makes a lot of soup! But the leftovers are quite tasty as well. Thanks for the post.
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0 users found this review helpful

Pork Tenderloin with Dijon Marsala Sauce

Reviewed: Jan. 2, 2008
This was awesome! We served it for Christmas dinner following the recipe exactly except for substituting low-fat half and half for the heavy cream. We used dry marsala wine and browned the pork in a non-stick pan (Anolon) to prevent any burning. We took the pork out of the oven two minutes shy of the recipe and let it rest for about fifteen minutes covered w/ aluminum foil, and it was juicy, tender and delicious w/ no traces of pink. Fabulous and elegant, thanks for the post!
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Clams and Chourico

Reviewed: Sep. 28, 2007
This was terrific! Unique and flavorful. It's pretty easy to make, depending on your knife skills. The presentation is impressive, too. Overall, pretty romantic and cozy - it would make a good date night if you're not afraid of the garlic! The only thing I will change in the future is to add seafood stock in place of the clam juice. It was a tad too salty for me, and I think that was mostly from the high sodium content of the clam juice. I used precooked Spanish chorizo, and it worked wonderfully. All that simmering makes it tender. Great recipe, thanks so much for posting it.
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9 users found this review helpful

Grilled Chops with Rosemary Butter

Reviewed: Aug. 29, 2007
Best pork chops I've ever had! They were tender and moist. Used bone-in 3/4 inch thick chops and grilled them outdoors, 3.5 minutes per side. The rosemary butter was great too - not too strong in the summer. Some people might want to back off on the salt a little - the salt flavor was really strong. Served it with green salad and oven fries. Awesome!
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0 users found this review helpful

Lobster Rolls

Reviewed: May 17, 2007
This recipe is so good - thank you! I didn't have green onions, so I used chives instead. They worked just fine. I also added one teaspoon of dijon mustard, and it gave it a great flavor and kick. We served it with top split hot dog buns, and it looked very impressive. Can't wait to make this for guests.
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2 users found this review helpful

Grilled Teriyaki Tuna

Reviewed: Apr. 20, 2007
Tuna and teriyaki is a delicious combination. I have also tried teriyaki and lime combination for the marinade, and I would highly recommend that as well. Thanks for the great idea!
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2 users found this review helpful

Bananas Foster I

Reviewed: Mar. 5, 2007
So delicious and authentic! The lemon juice really makes a difference. Thanks for a wonderful recipe. It was so easy and quick, too. Definitely serve this to company.
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0 users found this review helpful

Slow Cooker Chicken Stew

Reviewed: Mar. 2, 2007
This is delicious. After reading previous reviews, I made a few changes. I added mushrooms, substituted cream of mushroom soup for the celery, added a couple celery stalks chopped up, added one more apple (Granny Smith), and used chicken gravy instead of onion gravy (I couldn't find onion gravy at my grocery store). I also used half chicken breast and half chicken thighs. This was very delicious. Thanks for the recipe!
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Lawry's Chicken Enchiladas

Reviewed: Jan. 21, 2007
These are good enchiladas. I made them like traditional enchiladas, wrapped up in flour tortillas and baked in the oven to melt the cheese. I only give four stars because they are not restaurant quality - you wouldn't find these in a Tex-Mex restaurant. But I still recommend, the recipe is user friendly and the flavors are solid.
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0 users found this review helpful

Monte Cristo Sandwich - the Real One

Reviewed: Jan. 21, 2007
This recipe is restaurant quality, possibly even better. Make sure you cut the crusts off the bread first. Wheat bread works just as well, and we used genoa salami and American cheese as well as the turkey and swiss. This was so good! Thanks for the recipe.
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4 users found this review helpful

Eggplant and Lamb Stew

Reviewed: Jan. 11, 2007
I thought this would be terrific, but it was a huge disappointment. The allspice leaves it with a funny taste, and it desparately needs some fresh herbs of some sort. The recipe isn't kidding when it calls for two teaspoons of salt. It needs at least that much. The lamb meat was delicious, but we threw out the rest. Will not make again and wouldn't recommend.
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2 users found this review helpful

Wild Duck Gumbo

Reviewed: Nov. 19, 2006
I have family from Louisiana, so I've had my share of gumbo over the years. This recipe is user friendly, and everything gumbo is supposed to be. I'd never had duck gumbo before, and I'm quite impressed. I didn't change much in the recipe, except to half it, and I used four pounds of duck breast instead of a whole duck. I put the duck breast in the slow cooker w/ beef broth for three hours on high, then shredded it and added it to the gumbo during the last 10 minutes of simmering. I also used duck sausage instead of regular pork sausage, which I highly recommend. Everyone enjoy, this is a terrific gumbo.
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39 users found this review helpful

Ginger Glazed Mahi Mahi

Reviewed: Nov. 18, 2006
This recipe is terrific. The cooking instructions are very good - follow them and your fish will melt in your mouth. I cooked the mahi mahi for exactly four minutes per side. Thanks for the recipe post!
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0 users found this review helpful

Jay's Jerk Chicken

Reviewed: Nov. 13, 2006
This was quite tasty, though not as spicy as I was expecting. It was my first time making jerk chicken, and I will definitely make it again.
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0 users found this review helpful

Quick Pumpkin Pudding

Reviewed: Nov. 13, 2006
This tastes great. Beware all those who lack a sweet tooth - this one may be way too sweet for you. We loved it though, and will definitely make again.
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0 users found this review helpful

Seafood Lasagna II

Reviewed: Nov. 7, 2006
This is very good and easy to make. I made some changes. We dislike scallops, so I omitted those and used baby shrimp, crab meat and canned whole baby clams (one can, drained). I added fresh thyme and highly recommend it. I substituted ricotta for cottage cheese (personal tastes) and it was great. I also used grated provolone instead of cheddar. And I used oven ready lasagna noodles, which worked fine. Leftovers are very tasty. Thanks for the recipe!
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9 users found this review helpful

Cajun Dirty Rice

Reviewed: Oct. 22, 2006
This is great - everything you would expect from dirty rice. Thank you for the idea of making it into a main dish!
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1 user found this review helpful

Craig's Mystic Wings

Reviewed: Aug. 26, 2006
We would like to give this a 4.5, if possible. We made some changes to the recipe, but made the sauce as directed (with all 8 habeneros). We used chicken breasts instead of wings, and deep fried them instead of grilling. Then we dipped them in the sauce. It was very hot, not for the faint of heart. It's very good and unusual though, and we liked it a lot, which is good because we have tons of leftovers!
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14 users found this review helpful

Lemon Bundt Cake

Reviewed: Aug. 18, 2006
I give this four stars instead of five b/c of directions. I did a little "research" and discovered that the person posting this review must be using a dark or coated cake pan for baking (whatever that is). I think most people use either glass or metal. I used a metal bundt pan and according to the cake box directions, you're supposed to bake at 350 (not 325) for 38-40 minutes. You only bake at 325 if you have a dark or coated baking pan. I too had to add on some extra cooking time. I haven't served it yet, but I did sneak a taste, and it's wonderful. I plan to add a cream cheese icing w/ lemon flavoring. The cake itself is very moist and sweet, but not too sweet. I do not taste any "chemicals" as others did, and I just used regular Sprite.
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2 users found this review helpful

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