HIJIMMY Recipe Reviews (Pg. 2) - Allrecipes.com (18775030)

cook's profile

HIJIMMY

Reviews

Menus

 
View All Reviews Learn more

Teriyaki Pork Tenderloin

Reviewed: Oct. 31, 2008
Followed recipe exactly. Extremely tender and we loved the mild, yet distinct flavour of the marinade; especially the fresh garlic (don't used garlic from a jar!). For some reason our two pieces of 1 pound tenderloins took an hour to reach a temp of 160 (at 425 degrees). Maybe I should've allowed tenderloins to come to room temperature prior to placing in heated oven(??). Can't wait to have again: Already have a marinated batch in the freezer! I think this meat dish will go well with any starch & vegetable side dish. With that type of versatility...we could have this once a week and never tire of it!
Was this review helpful? [ YES ]
3 users found this review helpful

Easy Chinese Corn Soup

Reviewed: Oct. 21, 2008
The final result was not what I was anticipating: It was sweeter and thicker (like a chowder) than 'suburban' restaurants typically serve. It is bland, but still flavourful in its simplicity. Sometimes I add a bit of sesame seed oil or rice vinegar. Sometimes top with leftover meat, thinly sliced green onions and/or crispy won ton (chips) It's an inexpensive, quick & EZ soup which is fun to experiment with (ingredients) depending upon what type of flavour we're wanting ;^)
Was this review helpful? [ YES ]
0 users found this review helpful

German Sauerbraten

Reviewed: Aug. 3, 2008
I adjusted recipe for 1.5# top round with a cooktime of 1.5 hours. After adding 1 cup marinade to cooking pot, there was only 3/4 cup remaining for the sauce. (Maybe b/c meat was marinated in a vacuum sealed container; soaked a lot of liquid into the meat?) Simmered for 1.5 hours, then it was on 'warm' for 2 hours (delayed dinner). I thought meat would've become tough, but it was very tender and flaked apart. Has a very nice/smooth tartness which's complimented by the gingersnap sauce. Delicious.
Was this review helpful? [ YES ]
11 users found this review helpful

Sweet and Sour Meatloaf

Reviewed: Aug. 2, 2008
Overall this was very good: Moist, and a nice tartness from (apple cider) vinegar. I only added 1/4 cup of sugar, but it was still VERY sweet. Next time I'll add a bit more vinegar, and omit the white sugar. I'll probably reduce amount of brown sugar, since that flavour was very noticable, so dish has a better/equal balance of sour & sweet :) 4/18/09 I've made a few more times since original review in 8/08, and we like it even better w/changes made (still using 1.5# ground beef): 1 T brown sugar, 3 T cider vinegar, no white sugar. For us the balance between the sweet and the sour is much better.
Was this review helpful? [ YES ]
3 users found this review helpful

Beef, Burgundy Style

Reviewed: Jun. 25, 2008
Very flavourful although I didn't use bacon drippings nor demi glace. Three pounds of cubed top round set on low in the slow cooker for 3.75 hours: Extremely tender and was probably ready after 2.5-3 hours. I'd doubled the sauce, but it was much more than we (two) needed--even though we're very generous when ladeling on the sauce. Delicious!!
Was this review helpful? [ YES ]
3 users found this review helpful

Glazed Chicken and Carrots

Reviewed: Jun. 22, 2008
Just the right amount of dill to compliment the chicken and sweetness from the apple juice. The sauce was thicker than I expected (consistency similar to 'chop suey' sauce), but may be due to having been on low heat for 30 minutes after cooking--until we were ready to eat (and the chicken was still very tender). A very simple, quick and tasty recipe, and not needing to be served-up right after cooking--doesn't dry out--is a great bonus!
Was this review helpful? [ YES ]
3 users found this review helpful

Chicken Oreganato

Reviewed: May 29, 2008
Prepared recipe as written and did not care for it. I thought there was no flavour, just a crunchy/gritty texture from the oregano.
Was this review helpful? [ YES ]
2 users found this review helpful

Garlic Chicken

Reviewed: May 15, 2008
I've made this numerous, numerous times since May. At times I've cooked it 10-15" longer than needed but it's never been dry: The thick chicken breasts are always moist with a light, crisp coating (have never had a burnt crust). I especially like that it goes well with rice, pasta, and potatoes. (I don't think my husband notices how often I prepare Garlic Chicken because the starch & veggie side dishes are always changing!) It's a terrific throw-together dish: No muss no fuss. I no longer soak/warm the olive oil & garlic. I add extra chopped garlic, and only a little parmesian a top the breadcrumb coated breasts prior to placing in oven. Then I add a lot more parmesian 15 minutes before removing from oven.
Was this review helpful? [ YES ]
1 user found this review helpful

Caper Baked Chicken

Reviewed: May 9, 2008
Used A-1 and needed to cook for 40 minutes (at 425). VERY moist and tender chicken. Strong flavours with none being predominant. Didn't have much sauce for dribbling (over a starch sidedish) but the flavours are so bold that you probably wouldn't want to ;^)
Was this review helpful? [ YES ]
2 users found this review helpful

Burgundy Pork Tenderloin

Reviewed: May 7, 2008
Pork was tender and moist. Wasn't cooked after 45" at 350, so added 15" at 400 degrees. Topped with chopped garlic, coarse salt, ground pepper, sliced onion, and burgundy wine. Didn't bother to make the gravy... the drippings were adequate for a light sauce. Served with roasted red potato, and baby carrots sauteed in butter and brown sugar; the sweetness was a nice compliment to the tenderloin.
Was this review helpful? [ YES ]
1 user found this review helpful

Ham and Beans

Reviewed: Dec. 30, 2006
Followed recipe. Extremely bland. Zero flavour. The consistency was nice in that the beans didn't break apart, otherwise I'd rate this recipe a one star.
Was this review helpful? [ YES ]
1 user found this review helpful

Chili I

Reviewed: Dec. 11, 2006
Thick, and bursting with hearty and rich flavours! Very different, and unexpected flavours. Very spicy.
Was this review helpful? [ YES ]
1 user found this review helpful

Creamy Split Pea Soup

Reviewed: Dec. 5, 2006
Delicious. We especially like the flavour of whipping cream over that of milk. Mashed the peas/potatoes in the pot, but the peas which didn't mash were 'gritty,' so next time I'll use the blender as instructed. Added diced ham and carrots when I added the cream. Thanks for sharing!
Was this review helpful? [ YES ]
51 users found this review helpful

Slow Cooker Chicken with Mushroom Wine Sauce

Reviewed: Dec. 4, 2006
Read numerous reviews, and this dish turned-out as I'd anticipated--including 'watery' sauce (due to accumilated condensation from slowcooker lid?). It's not 'exciting/awesome' in flavour, but is a very nice chicken recipe with the chicken actually tasting like chicken(!), and not ingredients used to make the sauce. I doubled recipe to 8 breasts which I cut into 1-2" wide strips due to limited amount of cooktime I had before dinnertime. Added two sliced garlic cloves, a cup of chopped onions, and cooked on high for 3 hours. Very tender meat, very watery sauce, very tasty chicken. Next time I'll add sliced carrots for additional texture & color without altering the overall taste of dish by much; if at all.
Was this review helpful? [ YES ]
42 users found this review helpful

Hearty Split Pea Soup

Reviewed: Nov. 22, 2006
Made last night w/ 4-5 cups canned low fat/low sodium chicken broth & 1 cup water, omitted salt, and stirred in 1 cup milk prior to serving. Tonight I made w/out ham, w/o salt, and used 5 cups water then stirred in 1 cup milk. I enjoyed it both ways, and the milk seems makes a significant difference. Cooked on high for 3.5 hours, and the carrots & onions broke-up when I vigurously stirred in the milk: Very thick & creamy soup. I think pea soup's always bland/unexciting in taste, but this recipe has a 'touch' of Something which makes canned and restaurant versions pale in comparison. To me this recipe outshines both!! Thanks!
Was this review helpful? [ YES ]
3 users found this review helpful

Slow-Cooker Pepper Steak

Reviewed: Nov. 7, 2006
Additional comments: Made again this time with chuck steak cut into 2" wide strips, doubled the water, boullion, and cornstarch. Set on low for 8.5 hours. All the liquid had evaporated except for tiny pools where the chopped tomatoes had ended-up/cooked down to. Added bell pepper & onion. This doesn't taste good with chuck steak. My recommendations: Don't cook on low all day,' and don't use chuck steak. 11/24/06 Sliced sirloin in 1/2-3/4" wide strips & browned in a drizzle of olive oil. Topped with a can of chopped tomatoes & sprinkled ingredients atop (omitted salt). Stirred in sliced onion & bell peppers for last 45" of 3.25 hour cooking on high. Flavourful light/thin sauce. Veggies were perfect for us--not mushy but cooked soft enough to easily cut with a fork. A very quick prep and short cooktime (for a slow cooker)! A very good keeper.
Was this review helpful? [ YES ]
3 users found this review helpful

Kathy's Delicious Whole Slow Cooker Chicken

Reviewed: Nov. 6, 2006
Mild flavours & tasty. Very good :) Omitted olive oil, and used 2T sesame seed oil--was still on the 'oily' side probably due to the dark meat. Cooked on high (breast down) for 4 hours, then turned to 'warm' until we ate 1+ hour later. Tender meat which fell off the bones, breasts weren't dry--may be due to having been cooked on the 'downside,' or because I didn't uncover the cooker until we were ready to dine.
Was this review helpful? [ YES ]
11 users found this review helpful

California Coleslaw

Reviewed: Sep. 14, 2006
Served with grilled BBQ pork. Nice addition in sandwich, but lacked 'something' as a sidedish: Bland/boring. Only drizzled 1-1.5 T of oil into it, and that was about right for me/guests. If I'd added more oil...it would've become the dominant flavour (instead of an enhancement).
Was this review helpful? [ YES ]
1 user found this review helpful

Basic Brine for Smoking Meat

Reviewed: Sep. 14, 2006
Used for pieces of pork brisket. I'm inexperienced with grilling pork, so probably cooked longer than neccessary; the 'crust' burnt black, and I was sure the meat would be dry & tough. However the interior was moist, and very tender due to this simple brine. It will be fun to experiment, for achieving different flavours, by adding other ingredients. Thank you for posting this recipe!
Was this review helpful? [ YES ]
2 users found this review helpful

Grilled Pork Rub

Reviewed: Nov. 8, 2005
Didn't alter ingredients. Vacuum sealed (3 lbs pork loin) w/rub for 2 hours. Slow cooker for 4 hours on high (w/meat placed upon a few balls of foil), but I meant cooktime to be 2-2.5 hours(!); meat was tender but dry due to error in my cooking too long. HOWEVER... the drippings moistened the meat well. Very tasty. Chili powder was dominant flavour.
Was this review helpful? [ YES ]
6 users found this review helpful

Displaying results 21-40 (of 55) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Christmas Dinner
Christmas Dinner

Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.

Christmas Appetizers
Christmas Appetizers

Dozens and dozens of appetizers perfect for the winter season.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States