HIJIMMY Recipe Reviews (Pg. 1) - Allrecipes.com (18775030)

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Marie's Easy Slow Cooker Pot Roast

Reviewed: Nov. 28, 2014
Good basic dish...just what I was looking for. I used a two pound chuck roast; you will still need to use one cup of water if you want to make gravy (I didn't want gravy). The liquid was very oily but that's to be expected from this cut of meat. I cut two russets in half and placed atop the meat...they came out perfect for us: Not soaked through with 'juices' nor falling apart. Very tender and tastes just as you'd expect: Meat and vegetables :-) I used Wylers Mrs. Grass onion soup mix. To me Lipton is too salty.
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Garlic Roasted Chicken

Reviewed: Jul. 29, 2009
4.25 pound chicken took 2 hours & 45 minutes to reach 180 degrees. The breasts were a bit dry. I prefer other baked chicken recipes. Gave our rating an extra star because we liked the thick gravy a lot. Cut back on the chicken boullion & used sherry (dominant flavour in gravy). Probably would be good on steak as previous reviewer mentioned. I'm going to try it on pork chops.
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High Temperature Eye-of-Round Roast

Reviewed: Jul. 1, 2009
Excellent! Nicely browned and seared. The doneness for ours was medium rare. The meat doesn't come out of the oven 'hot-hot'...just 'warm.' However that's typical for slowly cooked meats (like prime rib served in restaurants; never really hot) which aren't prepared in a slowcooker or simmered stovetop. Anyway...tender, juicy and I was very, very surprised by this inexpensive cut of meat ($1.88/# on sale) turning into a restaurant quality entree' (seriously)! I used a 2.3# beef round roast sprinkled with coarse salt, coarsely ground black pepper, garlic powder, then placed in cast iron dutch oven (uncovered). Turned-off oven after 20 minutes, and removed pot 2.5 hours later. I'd wanted roast beef for French dip sandwiches, but after seeing/tasting the result---decided a roast beef dinner was more 'fitting' *laff* It was also great not having a pot simmering on the stove, or a pan in the oven, heating-up the kitchen during warm months/season ;^)
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Beef Stifado

Reviewed: Jun. 13, 2009
I saved this recipe last fall (the ingredients were intriguing), but the numerous cooking steps/timing turned-me-off: So, I used a slowcooker. Omitted olive oil, butter, water, chopped onion. I heated all ingredients (used 1.5# stew meat) on stove (to give it a heated head start ) then placed in slowcooker. Wasn't sure if the can of diced tomatoes was supposed to be drained or not, so didn't drain and omitted the 1/2 cup of water. I added boiling onions a top of other ingredients, an hour into cooking, so they wouldn't become mushy. Used pearl onions (as stated in recipe) the second time I made & we liked those better---stronger flavour & sweeter than boiling onions. Cooked on low for 4.5 hours, however it may have been ready in 3.5-4 hours: The meat was extremely break-apart tender. At the beginning of cook time the aroma reminded me of pumpkin pie (no, it doesn't taste a bit like pie)! This dish is very tasty with a nice, mellow combination of spice and orange zest. The sauce is very thin when prepared in a slowcooker, but simple to thicken. Served with sticky rice but egg noodles, or potatoes (mashed or otherwise) would also be a complimentary starch.
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Chinese Pork Tenderloin

Reviewed: Jun. 12, 2009
I followed original measurements except added extra ginger and garlic. Marinated 5 hours, baked uncovered for 1 hour at 375. Very tender. I thought the dish would be 'heavier,' but the tastes were very light. Delicious. Had 1/4-1/2 a cup of (used) marinade but it didn't cook-up well for me. There was barely any drippings in the baking dish so next time I'll make extra marinade, set aside, then cook to use as a sauce over the pork and rice.
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Lemony Garlic Shrimp with Pasta

Reviewed: Jun. 10, 2009
We'd give it a 5 Star, but I'd omitted crushed red chili flakes. Very light lemon flavoured sauce. I was worried that the thin-as-water sauce would cause angel hair pasta (nearly 1/2 a box) to taste 'watered-down' when tossed in pan of sauce & shrimp, but it didn't (was delicious), so added the remaining cooked pasta. Used 1.5# frozen raw 31/40 count shrimp (and ingredient measurements as recipe stated for 2# of shrimp). We're fans of garlic so next time I'll use 4-5T because 3T didn't 'stand-out' for us. Brined in sea salt for five hours, but didn't notice a difference between brining or not brining---however we rarely cook shrimp so I wouldn't know good from better ;^) Used 2T butter and a liberal drizzle of olive oil--both were more than enough so next time I'll use even less. Now that I know what to expect from/flavours of this dish...in the future I'll add veggies such as snow peas, thinly sliced bell pepper (red, orange, or yellow--green may be too tough/strong in flavour)and/or swiss chard in lieu of parsley. As stated in review preceding mine...the lemon zest and juice was one lemon.
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