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

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Apricot Chicken III

Reviewed: Jan. 6, 2005
I skinned the chicken thighs (bone in), and added soy sauce & sesame seed oil as another reviewer did. Marinated 3 hours in one pkg of onion soup mix, and two cans of apricot nector (because we use generous amts of sauce when having sticky white rice). The dish was bland in overall flavour; which was limited to 'the first bite:' The chicken (meat) itself wasn't very flavourful either. Next time I try this recipe I'll also add brown sugar/or apricot jam, fresh sliced ginger root, and maybe a bit of chopped garlic to the marinade. Will use a vacuum food bag sealer to marinate (so marinade is pulled into the meat), instead of marinating in a bowl for a few hours.
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9 users found this review helpful

Cranberry BBQ Chicken

Reviewed: Feb. 4, 2005
Used boneless/skinless chicken thighs, and covered w/foil as another person did: No basting. Placed foil on bottom of dish to avoid the scrubbing others had commented upon. My boyfriend doesn't like cranberries, and I'm not fond of bbq sauce--the combo was very tasty with neither ingredient overpowering the other. However,next time I'll cut back to 3/4 cup of bbq sauce due to overall sweetness, and omit the celery (didn't notice any of that flavour). I don't think you can overcook this dish (w/dark meat, covered). Baked at 300 for two hours, then it sat in warm oven for 30 minutes: Extremely tender, and not needing to dine by a certain time, due to an entree's cooking period, was great!
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1 user found this review helpful

Cream of Tomato Soup

Reviewed: Mar. 2, 2005
Simplicity at its best! Caramelized chopped red onion in butter; added a nice sweetness--nice compliment to tomato base. Will add chopped celery next time. Used V8 juice. Warmed milk in a separate pot, then added to hot soup base. Next time I'll cut back on the milk (to 1.25 or 1.5 cups), because it was too 'milky' in flavour for me: I just prefer more tomato taste which was a bit lost due to 2C of milk. Thanks for the Quick-N-EZ recipe!
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1 user found this review helpful

Pork Chops with Apples, Sweet Potatoes, and Sauerkraut

Reviewed: Mar. 22, 2005
Browned pork in a cast iron pot, removed, added other ingredients, covered and baked in oven for 60 minutes at 400 degrees. That was too high a temp/too long of a cooking time; chops were a little dry. Added wine as another reviewer did; still not enough 'juice' for us. We loved it: Very tasty. My fiance' kept saying, "This is good." Next time I will add more fresh sauerkraut & apples (which cooked down quite a bit; he dislikes apples but loved the flavour they added). Thanks for sharing!
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2 users found this review helpful

Bacon Wrapped Water Chestnuts II

Reviewed: Apr. 3, 2005
Simple, quick, delicious, and has a wonderful overall texture. Pan fried bacon, and patted-off fat prior to wrapping around w.chestnuts. I cut bacon strips in 3RDs, as other reviewers had done but I didn't care for the 'presentation:' Strips were too short& w.chestnut not completely covered. I wasn't impressed with the aroma of the 'barbeque sauce,' because it just smelt like mayo (I used Miracle Whip) mixed with ketchup), but it cooked-up very flavourfully! Used excess sauce over defrosted shrimp, skewered & grilled on stove top w/lemon & cracked pepper: Also very tasty. I love this quick snack which seems to be The Choice for a snack/tide-me-over while preparing weeknight dinners! Thanks Karen!
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5 users found this review helpful

Cola Pork Chops

Reviewed: Apr. 6, 2005
I didn't follow directions. Marinated thick loin chops 'all day,' then grilled 10 minutes on each side. Sauce caramalized, chops were very tender & juicy. This one's a keeper. Thanks.
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0 users found this review helpful

Michael's Chicken

Reviewed: Apr. 17, 2005
Was apprehensive about dish being too 'vinegary,' after reading a couple reviews, but it wasn't (for us) Served with mashed potato, but I think its light/thin sauce would be better over rice. Doubled quantity of minced onion, otherwise followed recipe using skinless/ boneless thighs, and apple cider vinegar. We LOVED the combo flavour of 'sour & sweet.' One of the best chix recipes ever & a definite new favourite. Thanks much for sharing!
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2 users found this review helpful

Asian Pork Tenderloin

Reviewed: May 5, 2005
Marinaded, and grilled four pork loin chops: Didn't alter ingredients. Tender, moist, and wonderful flavour. Next time I will not generously top my rice with remaining marinade (which I cooked): HOT! However, the marinade was not 'HOT!' for a marinade. An ono keeper. Mahalo!
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4 users found this review helpful

Lemon Mustard Chicken

Reviewed: May 6, 2005
Tasty enough if you like a soggy coating. Marinated in citrus juices & dry mustard for two hours. Didn't use butter; lightly coated pan with olive oil. 1.5 cups crumbs, doubled spices & zest. Re-coated both sides of chicken prior to 'turning.' I wouldn't serve this for company.
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2 users found this review helpful

Green Bean and Mushroom Medley

Reviewed: May 6, 2005
Fresh tasting, light & nice mixture of colors. Excluded salt, and seasoned salt. Served atop buttered egg noodles. Next time I'll add sliced red bell pepper to make dish even more colorful :)
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1 user found this review helpful

Scalloped Sweet Potatoes and Apples

Reviewed: May 9, 2005
Wonderful compliment to our smoked pork loin. This dish cooked-up exactly as I'd anticipated. Cooked potatoes a day prior. Sliced red apples w/the 'thin' insert of a handslicer, and they cooked-up nicely; not mushy nor undercooked.
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3 users found this review helpful

Orange Caper Chicken

Reviewed: May 12, 2005
Cook time was perfect: Very tender, and moist chicken. Capers & zest add a nice touch of tartness to the orange. Surprisingly tasty considering the lack of herb and spice ingredients.
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7 users found this review helpful

Bean Soup

Reviewed: Oct. 22, 2005
Cooked beans as stated in review dated 5/23/05. Omitted salt, ham bone, and used turkey ham---didn't want it to become too salty for my liking (I always omit salt from recipes). Light & flavourful. Not 'heavy' so would probably be good for 'soup before entree,' and has pleasant flavours for a very basic, and simple soup.
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2 users found this review helpful

Grandma's Slow Cooker Vegetarian Chili

Reviewed: Oct. 29, 2005
Very flavourful, and makes a ton. So much canned beans I was wondering if it'd cook into a 'mush.' I also forgot about time, and it cooked on high for four hours: Beans didn't fall apart. Garbonzos add a very nice texture. Used canned black beans instead of soup. I didn't have basil or parsley, and used a bag of frozen corn which held its crunch. Next time I'll add more celery & bell pepper, because they cooked-down a great deal; disappeared. Glad I tried this recipe!
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3 users found this review helpful

It's Chili by George!!

Reviewed: Nov. 5, 2005
I didn't have all ingredients, otherwise I'd probably rate this 5 Stars. I omitted salt, didn't have cayenne pepper nor tomato jc, and not enough tomato sauce. Used 15 oz tomato sauce, and 14.5 oz diced tomatoes (undrained). Slow cooker for 2.5 hours, on high. Chili wasn't 'thin/runny.' Topped with thawed frozen yellow corn for some crunch & bright color. Could taste the chili powder, but didn't notice oregano & cumin--probably subtle flavours you're not supposed to notice but which makes all the difference to this dish :) This review just for FYI if you need to improvise.
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4 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.
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6 users 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!
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2 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).
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1 user 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.
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11 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.
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3 users found this review helpful

Displaying results 1-20 (of 55) reviews
 
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