JED901 Recipe Reviews (Pg. 2) - Allrecipes.com (18811211)

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Slow Cooked Corned Beef for Sandwiches

Reviewed: Mar. 17, 2010
I followed the recipe ingredients but cooked on Low in the slow cooker for 10 hours. I've never made corned beef, so I decided to experiment with a flat cut (medium fatty) and round cut (very lean). For sandwiches, the flat cut was definitely better tasting and more "luscious". It was as good as anything I've had in a deli. I'll probably shred the round and use it in Corned Beef Hash Cakes, which is listed elsewhere, or good old hash-and-eggs.
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The Best Chicken Salad Ever

Reviewed: Aug. 3, 2009
Finally, a chicken salad recipe without fruit and nuts. I used the moist meat from a fresh rotisserie chicken for this. Instead of a food processor, I hand-chopped the chicken, onions, and celery so it would have a chunkier texture. Our local Piggly Wiggly deli makes a fantastic chicken salad, and they told me it was made with slaw dressing and Miracle Whip, but I didn't know the proportions. THIS is the recipe, and I'm glad Richard posted it. It's fantastic.
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1 user found this review helpful

Unbelievable Chicken

Reviewed: Jun. 11, 2009
I wasn't sure what to expect with this. The coarse ground mustard smelled awful (I never used it before) as did the marinade itself. Happily, the result was fantastic: moist, tender, delicious flavor. My family agreed that it was the best grilled chicken I had ever made.
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1 user found this review helpful

Crispy Orange Roughy

Reviewed: Apr. 10, 2009
Since Orange Roughy wasn't available, I opted for haddock, which was listed as an alternative. All I tasted was the lemon juice. Even adding Parmesan cheese to the flakes didn't help. I won't make it again.
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Ground Beef Quiche

Reviewed: Mar. 27, 2009
This was really tasty and easy to make. I used 1 egg and 2 egg substitute equivalents, skim milk and low fat mayo, and didn't miss the full fat versions. I suppose I could have tried low fat cheese, but didn't think of it. On the other hand, I used a full pound of very lean ground beef instead of 1/2 pound (hey, I like meat). Used the seasonings per the recipe. I was worried it wouldn't fit in the pie crust, but no problem.
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1 user found this review helpful

Korean BBQ Short Ribs (Gal-Bi)

Reviewed: Jan. 26, 2009
Oh, was this fantastic! I used boneless short ribs; cut back a little on the minced garlic because the amount in the recipe made me nervous; added two teaspoons of sesame seeds to the marinade. Marinated overnight, then put meat & marinade in the slow cooker on low for 7 hours. Browned under the broiler briefly. Served with Jasmine rice, ladling the sauce over everything. Definitely a keeper.
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8 users found this review helpful

Fajita Marinade I

Reviewed: Jan. 8, 2009
This was fantastic. Per other reviews, I added 1/2 t each of chili powder and cumin. I'm trying to watch sodium intake, so I deleted the salt. Thanks for posting this recipe.
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2 users found this review helpful

Pennsylvania Coal Region Barbecue

Reviewed: Jan. 3, 2009
I'm a sloppy joe fanatic. I have a half-dozen recipes for it, but this one shot to the top and I'm throwing several out. I took a taste as it was cooking, and was worried that it would be too sweet. But after it simmered and the flavors combined, it was fine.
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0 users found this review helpful

Chicken-Fried Chops

Reviewed: Dec. 24, 2008
This was delicious! I added a tablespoon of Mrs. Dash to the flour mixture to resolve the "bland" comments in previous reviews. Also some onion powder.
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10 users found this review helpful

Jackie's Special Meatloaf

Reviewed: Dec. 24, 2008
This was one of the best meatloaf recipes I've tried. The panko is a great improvement over bread crumbs, giving the meatloaf a lighter texture. I cut back a little on the garlic powder as I thought a full tablespoon would be overpowering, but now I don't think it was necessary.
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5 users found this review helpful

Tender Italian Baked Chicken

Reviewed: Nov. 6, 2008
This was only fair. The Parmesan cheese made the coating salty, but not very flavorful. As others noted, this needs some additional seasoning.
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1 user found this review helpful

Beefy Corn Bread Casserole

Reviewed: Oct. 21, 2008
The only change I made was eliminating the peppers, which we don't care for. The result was delicious. If you like corn bread, you'll love this main dish treatment of it.
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0 users found this review helpful

My Country Style Steak

Reviewed: Oct. 21, 2008
I was looking forward to a change from the usual creamy sauce treatment. Unfortunately, this was really bad. It needs additional seasoning of some kind, but not more salt because that's already in abundance in the onion soup mix. The meat was tender, but it tasted mostly of the soup mix.
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Dash's Donair

Reviewed: Oct. 2, 2008
I never heard of a Donair until I stumbled on this while searching for meatloaf recipes. I approached this with some hesitancy, especially the sauce. My fears were unwarranted. This turned out great. My wife was raving about this discovery. I didn't make any changes to the recipe, and followed the advice left by others regarding chilling the meat before slicing it, using it in a pita bread, etc.
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1 user found this review helpful

Bourbon Chicken

Reviewed: Sep. 20, 2008
I used the ingredients suggested in the review by TheNakedChef, most notably using some vanilla extract & reducing the amount of bourbon. The end result was fantastic. I also used boneless/skinless chicken thighs instead. I'm normally a white meat person, but the thighs worked well with this and baked to a deep brown while remaining tender and not at all dry.
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1 user found this review helpful

Steve's Chicken Korma

Reviewed: Sep. 12, 2008
This was excellent. I used coconut milk instead of heavy cream, adding flavor and saving some calories. I prefer a thicker sauce, so I thickened it with corn starch. Next time, I'll omit the ground almonds because I don't think they added anything to the final result. I forgot to buy Basmati rice and had to use converted white rice; just not as good. Next time, I'll bump the seasoning up a little. My wife's first experience with Indian food was just recently having Chicken Korma in a restaurant. She loved it, and proclaimed this a "keeper" recipe.
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24 users found this review helpful

Slow-Cooked Short Ribs

Reviewed: Sep. 8, 2008
The sauce was a little more tart than I like, but still well worth trying. True bone-in short ribs are hard to find in my area, so I used "boneless short ribs", which I suspect is chuck that's cut to resemble rib meat. You can use 3 pounds boneless with the amount of sauce in the recipe. I skipped flouring & browning them in butter. Instead, after they were cooked I put them under the broiler to brown.
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2 users found this review helpful

Yummy Honey Chicken Kabobs

Reviewed: Aug. 30, 2008
I chose not to do as a kabob. Instead, cut large chicken breasts in half, and marinaded them all day. Grilled until done. Not bad as a sandwich, but also good by itself. This is the one of the best grilling marinades for chicken that I've tried, and I've tried a lot of them. I can see how this would also be great for the vegetables in a kabob, too.
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Cheddar Bacon Hamburgers

Reviewed: Aug. 30, 2008
Even without the horseradish, these were juicy and delicious, and held together well on the grill. Next time, I'll add chopped onion, as I think they'd grill well with the cheese and bacon bits.
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2 users found this review helpful

Ranch Burgers

Reviewed: Aug. 15, 2008
I followed other reviews and used two packs of the dressing. As a result, the ranch taste overwhelmed the charcoal grill flavor. One suggestion I didn't follow was using onion soup mix instead of diced onions; these were salty enough. They weren't bad, but I wouldn't make it again.
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Displaying results 21-40 (of 91) reviews
 
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