chefjeff Recipe Reviews (Pg. 1) - (187758)

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To Die For Garlic Feta Pate

Reviewed: Apr. 29, 2007
GREAT addition to my repertoire of flavorful addictive spreads. Darlene, ya' did good for sharing that one! Cheers, Jeff
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5 users found this review helpful

The Whole Jar of Peanut Butter Cookies

Reviewed: Apr. 8, 2005
Another Kevin Ryan winner (understatement)! Really wonderful p-nutty, chewy/crispy textured cookies. My only deviation was the size of the cookie. On a whim, I ended up preparing "monster" cookies! I formed 3.5 ounce balls of dough, which yieled approximately 16 cookies for the full recipe! I flattened them a bit, as the recipe suggested, and in 15 minutes, they were done to perfection. Thank you Kevin----keep 'em coming. Jeff
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4 users found this review helpful

Baby Back Ribs

Reviewed: Jul. 12, 2004
We LOVED this simple and succulent version of baby backs. I sauced the ribs with a homemade sauce and baked the packets for 2 hours and 15 minutes. After unwrapping the packets, I re-sauced them, and glazed the ribs under my convection broiler. Wow is all I can say---they were ummmazingly tender, fat free, and moist. Hubby claims that these are the best ribs he's had in his life. Thanks for sharing, Jeff
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4 users found this review helpful

Outrageous Caesar Salad

Reviewed: Feb. 21, 2004
Five stars of course!--Heck, it's my recipe. Allrecipes printed my recipe almost to the letter, so I am posting the few minor differences in my original recipe. I use light olive oil or safflower oil as opposed to the corn oil. When I make the croutons, after the 30 minutes in the 275 oven, I turn off the oven, and let the croutons stay in, until completely cool. F.Y.I., the baguette should be approximately 1/3 pounds worth. One last tip---of late, I've substitued the 1/4 tsp. dry mustard, with 2 tsps. of dijon mustard. The dressing comes out creamier, and I really dig the flavor. Cheers all, Jeff
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152 users found this review helpful

Margaritas to Die For

Reviewed: Jan. 13, 2004
Love at first sip! These margaritas are perfection---intensely flavored, not "icky" sweet, and very smooth. My only change will be that after the 24 hour marination, I will strain out the lime zest. Actually one more change---I plan on making these often, and who needs to read the word "die" every time. From now on, these fabu maggies will be entitled "Margaritas Bev". Much thanks for sharing Jeff Winett
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48 users found this review helpful

Ribs Fantastic

Reviewed: Aug. 20, 2003
Wow Dave!!! Ummmazing ribs, and we thank you for posting your recipe. I ended up purchasing a traditional "Jewish" cut of short ribs, called "Flanken", because a lot of meat markets aren't hip to the cut of short ribs that are served in up-scale restaurants these days. Same rib, just different shape. I made this cold weather dish in the middle of a hot Sherman Oaks, California August, and let me tell you that 3 hungry diners were toasting you tonight. Falling off the bone tender, saucy, meaty, and just plain yummy ribs, resting on top of mashed potatoes. Odd, how I can't even rememember what I served for dessert! Thanks again for posting. Best to you, Jeff
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11 users found this review helpful

Alaska Salmon Bake with Pecan Crunch Coating

Reviewed: Jul. 3, 2003
Hi Chris, This recipe was exceptional, and exceptionally easy too! I used 8 oz. center cut salmon filets, brushed them with the butter mix, and then coated with the crumbs. I did this early in the day, and just popped it into the oven at dinner. I baked it using a "slow roast" technique. Twenty five minutes at 250 degrees. One other tweaking---instead of 1/2 cup fresh bread crumbs, I used 1/2 cup of dried plain bread crumbs. I processed the breadcrumbs with the pecans, until a moist meal consistency. Four happy diners last night! Much thanks, Jeff
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6 users found this review helpful

Chicken Savoy

Reviewed: Apr. 3, 2003
Adding more chicken recipes to my repetoire doesn't happen too often, as how many do you need?Well, Chicken Savoy is the exception to the rule. My tweakings---I marinated the chicken all day in the oil,oregano, broth, 4 cloves crushed garlic, and 1/4 tsp. crushed pepper flakes. Under each piece of marinating chicken, I tucked a few peeled cloves of garlic. I "cheesed" the chicken from the beginning, and really enjoyed the crispy golden coating. Next time will experiment with the balsamic vinegar. Did you know that you can boil this vinegar down to a syrupy glaze. It becomes very sweet and thick. Going to do that next time. Thank you for sharing Joe, we really loved this dish. Cheers, Jeff P.S. 3rd. time preparing this dish, and all of the above still goes---but, now I only use chicken thighs. For each serving, I place 2 thighs on top of great mashed potatoes, and place a few whole garlic cloves in between the chicken pieces. I spoon some of the pan juices (not a lot though) around the edges of the mashed potato "bed". Lastly I drizzle the reduced "syrupy" balsamic vinegar on top. WOW is all I can say. Ummmmazing. Thanks again, Joe
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75 users found this review helpful

Honey Cornbread

Reviewed: Oct. 2, 2002
Wow Tim----Instead of raving, maybe the following scenario will tell you how I feel, regarding your cornbread recipe. Last week I'd made a tried and true version, and popped the leftovers into my freezer. Yesterday I tried your version, and proceeded to throw out what I had stored in my freezer from the prior week! Yes, your version was that good! My only tweakings were that I baked it in an 8 x 8 pan, and I added 1/2 tsp salt to the recipe. Baked it for 25 minutes, and your recipe was the hit of my dinner! The combination of cream with the oil yielded flavor and moistness. I don't think I need to try any other cornbread recipe. This one will be made into muffins, cornbread, cornsticks, etc. many many times. Best wishes, Jeff
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375 users found this review helpful

Pasta with Gorgonzola and Sweet Onion

Reviewed: Jul. 31, 2002
O.K. Lisa---you deserve major kudos! This pasta was definitely an "S", as in Superb, Sublime, Sophisticated, etc. I followed your recipe to the "T", with just 2 changes. I used Maytag blue cheese, instead of the Gorgonzola. My second change was proportions of sauce to pasta. I ended up doing 3/4 of all sauce ingredients, but instead of doing 3/4 of the pasta----I did 1/2 pound pasta, and this entree was perfect for 2. In other words, a little more sauce to pasta ratio. I also want you to know that the entire sauce can be made WELL in advance. At serving, I cooked the pasta, and tossed it with the sauce over heat---Too tasty for words. Thank you so much for sharing. More recipes, please!
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17 users found this review helpful

Coconut Bread II

Reviewed: Apr. 22, 2002
Thank you so much Susan, for posting this unusual and unusually easy recipe! I baked the batter into "muffin" form, versus a loaf, with a change in the baking time. Most muffin recipes that fit into my "Texas" pan, call for 2 cups of flour, so this kooky cook, made 2/3 of your recipe. They were delicious. I thought these muffins would rise high, so I used Pam sprayed "skirts" to rest on top of each muffin hole. By skirts, I mean old canned tuna or pineapple tins that I've removed both sides of the lids, and use just for muffins. Superb chewy, dense textured muffins, with a big cocoanut flavor. Keep on cooking and posting Susan! Best wishes, Jeff
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13 users found this review helpful

White Bread III

Reviewed: Apr. 3, 2002
This bread had a uniqueness that sets it apart from most breads made in "machines". The texture was firmer, and less spongelike than what usually comes out of bread machines---by the way, these qualites to me are WONDERFUL. I will make this bread often. Thank you for posting this recipe. Best wishes, Jeff
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27 users found this review helpful

Hot Pizza Dip

Reviewed: Nov. 25, 2001
Only one problem with this recipe! When guests begin a civilized cocktail hour, and discover this dip----they don't stop eating it! Appetizers are supposed to whet the desire of things to come, but this particular one, makes people want to forget the dinner, and just keep devouring this DELICIOUS warm dip. Thank you Dayna for sharing. After the first time I made this dip, I did add one extra step, that I think makes a noticeable difference. Before placing the Pepperoni on top of the mixture, I render out a lot of the orange (not too pretty) colored fat, by microwaving the Pepperoni, separately, for a bit on a paper towel, and then I place it onto the casserole. If I can't keep the "vultures" at bay, I may end up serving this as an entree!
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613 users found this review helpful

Tres Leches III

Reviewed: Aug. 29, 2001
No sour grapes here, because it is always fun to try out a new recipe, but this version of Tres Leches did not work for me. I felt that this cake became too dense, and "cheeselike", after adding the milk mixture. I ended up, cutting the cake into tiny cubes, putting it into goblets, with a little raspberry jam, toasted almonds, and whipped cream, to recycle it into a sort of "tres leches trifle".
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4 users found this review helpful

Praline Sweet Potatoes

Reviewed: Mar. 20, 2001
A true keeper. Yes, the topping is "dessert-like", but the filling is less sweet than many other sweet potato casseroles I've made. The sweetness balance between the topping and filling is perfect, and makes for my "new" favorite yam bake! P.S.---I nuked the yams, and in a matter of minutes, I was able to mash them, and assemble the recipe. Cheers, Jeff
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1 user found this review helpful

Negroni Cocktail I

Reviewed: Mar. 13, 2001
This beverage is wonderful. For years, I've tried to learn to "appreciate" the herbal bitterness of Campari, to no avail. The adding of sweet vermouth, is the ticket for me. Thanks for sharing. By the way, this Vodka drinker has found that it can be substituted for the gin! Cheers, Jeff
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34 users found this review helpful

Buttermilk Bread II

Reviewed: Feb. 28, 2001
A keeper recipe for a classic bread. I halved the recipe and used my bread machine. We loved it. I've found that doughs (such as this recipe) with higher moisture content, bake up in the bread machine, with a denser texture, as opposed to a fluffy/spongy consistency---more like old fashioned home made bread. Will try a slice tomorrow for breakfast, as toast to accompany a mug of rich hot chocolate. Thanks Esther.
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9 users found this review helpful

Jamie's Cranberry Spinach Salad

Reviewed: Feb. 28, 2001
Count me in with the multitudes of rave reviews. Very refreshing salad. I make similar salads that are usually paired with blue veined cheeses, and they are always popular. This salad was a lighter version, that seemed to go better for a rich, glazed pork loin I had made for the entree. Visually the salad was also a winner. Deep green spinach with the bright red cranberries--hello gorgeous!
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3 users found this review helpful

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