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

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

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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17 users found this review helpful

Juicy Roasted Chicken

Reviewed: Apr. 19, 2009
Very good plain, old chicken. I used the same ingredients (didn't measure), and 3 uncut stalks of celery. Rubbed seasoning and margarine between skin & meat of each breast, then all over the outside. Baked uncovered (in a Pyrex dish) at 350 for 1.5 hours. The skin was very crispy and there were no juices for basting. It sat around for an hour then was reheated in microwave: Was still tender and moist. Super quick prep and no muss/no fuss cooking.
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2 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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11 users found this review helpful

Marinated Pork Tenderloin

Reviewed: Feb. 25, 2009
If you don't like cinnamon, you will not enjoy this recipe. To us the cinnamon was mild; not overpowering. I thought this would have an Asian flavour, due to the brown sugar and soy sauce, but it doesn't if you don't use the marinade as a sauce. (had about 1/4 cup of marinade remaining after marinating all day) Very tender and Very moist. Baked at 375 degrees for 1.5 hours. Could probably go with 400 for 1 hour.
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2 users found this review helpful

Chicken Fried Chicken

Reviewed: Jan. 17, 2009
I had to pound and cut two breasts due to difference in size and thickness. As a result I didn't need to fry a piece as long, and (naturally) needed additional coating ingredients. Standing over a stovetop, tending to a dish, is not a fave pastime of mine(!), but when we're in the mood for fried food---this recipe will be at top of list ;^) The saltines add a very nice texture and I think it helped to cut the 'deep fried taste' of fried food (in general). Dredged in flour, dipped in egg, then potato flakes. Flopped pieces around in bag of crushed saltines, then fried. All coating remained intact. It's very good fried chicken!
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3 users found this review helpful

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!
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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!!
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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!
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3 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.
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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 ;^)
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2 users 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.
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1 user 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

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

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

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!
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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

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

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

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