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

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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!
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51 users found this review helpful

London Broil for the Slow Cooker

Reviewed: Apr. 29, 2009
Added half a chopped onion (and sliced mushrooms 5.5 hours into cooking) and cooked on low for 6.5 hours. The meat was tender enough, but Very dry. Used flour to make gravy---that was tasty. If I make this again I'll slice the meat into 1" strips (maybe it won't be so dry), and cook on high for 3.5-4 hours.
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46 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.
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42 users found this review helpful

Pickled Asparagus

Reviewed: Mar. 30, 2009
Didn't use dill seed and accidentally added crushed red peppers to the boiling liquid and not to each jar. These had a very nice mix of sweet and tart. Next time I'll use larger jars, add more onion, a couple slivers of garlic and I think red bell pepper would be a nice addition.
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37 users found this review helpful

Matthew's Bearnaise Sauce

Reviewed: May 11, 2009
Terrific! Followed as written. Made to use with steak. Was also delicious w/brocolli. Love this sauce and will be making some batches, to keep in frig, then adding egg yolks & butter (to 2T of pre-made refrigerated ingredients) when we're in the mood for this sauce with steamed veggies, chicken...who knows what else ;^) Update: Made a dozen batches to store in fridge: Still tastes great. Very handy. No prepping(!) and takes about 5 minutes to cook.
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18 users found this review helpful

Cheesy Apple and Oat Meatloaf

Reviewed: Jun. 3, 2009
A dense and hearty, stick to your ribs meatloaf with a hint of cheese. Used one packet of instant oatmeal (which is just shy of a 1/2 cup), and two Italian sausages (casings removed), omitted salt & pepper. Baked for one hour at 350 degrees.
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15 users found this review helpful

Campbell's® Slow Cooker Savory Pot Roast

Reviewed: Mar. 2, 2009
I was concerned about dish being too salty from the onion soup mix and/or 'uninteresting' due to cream of mushroom soup (ho-hum): It was neither. This dish is Very Tasty! I omitted potatoes, used regular cream of mushroom soup, and reduced sodium onion soup mix. Cooked 2.5 pounds chuck roast on low for 6.5 hours but it was fall apart tender 5 hours into cooking (in a 4.5 qt cooker). I added big baby carrots 4 hours into cooking, wedge cut onions 5 hours in, then sliced fresh mushrooms 30 minutes before serving. Veggies were perfecty cooked and not mushy. Thickened sauce w/cornstarch on the stove top. About an inch of the roast was exposed above soup mixture--probably because I omitted potatoes. However it didn't matter because I flipped the roast 4 hours into cooking. I did not add any liquid.
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12 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.
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12 users found this review helpful

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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11 users found this review helpful

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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11 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.
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11 users found this review helpful

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

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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7 users found this review helpful

Creamy Ham and Potatoes

Reviewed: Jan. 17, 2009
I think this is more of a sidedish than a main course. Changes I made was to use only one cup of water, Dijon (due to no stone ground mustard), and no salt. Baked in ovenproof pan w/lid for 45 minutes at 400 degrees then let sit for 10 minutes; The consistency was to our liking: Not too thick and not too thin. It was very tasty and not a 'heavy' dish as I thought it would be. The finely chopped onions add a distinct STRONG and sweet flavour (reminded me of how onions in French onion soup taste) which really 'makes' this dish. The 1.5 cups of chopped ham made it very salty. I didn't top with shredded cheese which may have cut the saltiness (a bit) if I had. This is going to be a great sidedish rotation for us (even w/o the ham *smile*).
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7 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

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

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

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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4 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

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

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