JED901 Recipe Reviews (Pg. 4) - Allrecipes.com (18811211)

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Marinated Flank Steak

Reviewed: Jun. 24, 2007
This was fantastic; the meat was juicy and tender, not always easy to achieve with this cut. Remember to slice flank steak across the grain, at an angle.
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2 users found this review helpful

Grilled Chicken Adobo

Reviewed: Jun. 16, 2007
This turned out great. The final grilling transforms the grey-looking thighs into colorful & crispy pieces. I cut the soy sauce down and increased the water; the resulting chicken pieces were not salty. Unfortunately, after reducing the liquid, it was still too salty. Still, I recommend this.
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1 user found this review helpful

Seven Layer Taco Dip

Reviewed: Jun. 11, 2007
I'll add another 5-star rating. This was excellent.
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2 users found this review helpful

Chinese Chicken Fried Rice II

Reviewed: May 26, 2007
You can skip the egg part and still have a nice dish. A hot pan or wok will get the rice to brown, which is what we're accustomed to from the Chinese restaurant. Next time, I might add a little sesame oil to enhance the flavor.
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1 user found this review helpful

Chocolate Eclair Cake

Reviewed: May 22, 2007
Sinfully delicious and easy to make. Keep in mind this makes a huge amount, 24 servings. There's a similar recipe called "Eclair Cake" that comes in at 14 servings.
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3 users found this review helpful

Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Reviewed: May 21, 2007
Add me to the list of hearty endorsers; this was incredibly tasty. For those who don't like whiskey or red pepper: I skipped both and this was still fantastic. After slow-baking for 2 hours in the foil, I unwrapped the ribs, coated them with sauce, and baked at 325, with the convection fan running, for the last 1/2 hour. It would have been even better finished on the grill, but if you're in a hurry, using the oven works well.
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4 users found this review helpful

Kabob Marinade

Reviewed: May 20, 2007
Shish kabob is one of our favorites for the grill, so I looked forward to trying this recipe. I wasn't disappointed; it was fantastic. I used cubed chicken breast and sirloin. I've tossed my collection of other marinades and settled on this one.
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1 user found this review helpful

Vegan Mexican Stew

Reviewed: May 12, 2007
This tasted great but I sure did not like the hominy. I'd substitute whole kernel sweet corn next time. Maybe also add cubed sweet potato and sliced squash (the squash during the last 10 minutes, as it cooks quickly). These are in a Mexican Beef Stew recipe I have that is similar to this, and they work well.
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12 users found this review helpful

Chicken Katsu

Reviewed: May 1, 2007
Excellent. I agree that it needs a dipping sauce or has to marinade; alone, it's bland. The texture of the coating and the moistness of the meat are fantastic, though. It's very important to pound the chicken enough. The Panko browns quickly, so if the breast is too thick, the coating will be dark before the chicken is cooked. I had better luck cutting some into strips; these turned out better. Also, the Sweet-Sour Sauce in tizzylizz's review is excellent!
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3 users found this review helpful

Vegetarian Meatloaf

Reviewed: Apr. 30, 2007
Wow, my experience didn't mesh with the other high ratings given to this. I used Morningstar Farms crumbles and Sweet Baby Ray's for the BBQ sauce. I used a different recipe for the topping, because I happen to prefer it. The loaf tasted fairly good, but it never set. If I baked it any longer, the topping would have started to dry out. So, it had a mushy consistency. The loaf was 5x9 (like the pan) but not even an inch thick, which was also strange. Yes, I used soft bread crumbs (not dry) and all of the other ingredients.
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3 users found this review helpful

Zesty Slow Cooker Chicken Barbecue

Reviewed: Apr. 25, 2007
Excellent! As others suggested, I shredded the chicken and it mixed well with the sauce. I didn't make any changes in the ingredients. I used Sweet Baby Ray's for the sauce. It was a good balance between sweetness and spiciness. Before this, the only shredded meat BBQ sandwiches I made were with beef and pork; I'm glad I tried this one.
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Slow Cooker Chicken Stroganoff

Reviewed: Mar. 11, 2007
This recipe delivers incredible flavor with only a few ingredients. The chicken was very tender. I served this over egg noodles.
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Poor Man's Sandwich

Reviewed: Jan. 23, 2007
One of my co-workers eats a peanut butter and pickle sandwich every day. He enjoys both the sandwich and grossing us out. Well, his fun is over, because I made this version (with the onion) and I love it. I used Light Miracle Whip because I don't use mayonnaise. I suggest toasting the whole wheat bread. Six pickle slices seems excessive to me; I used two "sandwich slice" pickle slices instead. The combination of flavors really is delicious!
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4 users found this review helpful

Neat Sloppy Joes

Reviewed: Jan. 14, 2007
Sloppy Joes are a favorite weekend dinner at our house, and I've tried a variety of recipes. We're not talking about something complicated, here, but it does take the right mixture of ingredients. This is THE one. I left out the celery because no one here likes it, and it still was great.
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1 user found this review helpful

Vegetable Soup II

Reviewed: Dec. 31, 2006
An excellent and easy recipe. My only change was to use frozen mixed vegetables instead of canned, which I just don't care for. Delicious!
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3 users found this review helpful

Best Hamburger Ever

Reviewed: Dec. 8, 2006
I didn't find this especially salty, as others warned about. Overall, it made a pretty good burger.
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0 users found this review helpful

Sweet and Sour Meatloaf

Reviewed: Dec. 8, 2006
Amazing what a simple recipe can do for a common dish. This was delicious. Even my wife, who always resisted anything other than the meatloaf her mom made (with a catsup/brown sugar top), admitted that this was great.
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1 user found this review helpful

Glazed Meatloaf I

Reviewed: Oct. 28, 2006
This was really very good. The topping is similar to other recipes, but I had never considered adding some to the meat itself, as this one does. The meat was tasty and held together.
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Baby Back Ribs

Reviewed: May 25, 2006
First an editorial comment: someone ripped this recipe because all it involved was a method to cook the ribs, while using common bottled dressing. I must disagree. There are a lot of ways to screw up a rack of ribs, especially for the novice. This lets you use your favorite sauce, which in my case was Sweet Baby Ray's, so there's no experimenting with something you ultimately won't like. Just as promised, the ribs cooked to a perfect doneness. I'll echo what others have said: it's best to brown them under the broiler afterwards. I drained them, placed them on a broiler pan, swabbed on more sauce, and broiled them for a few minutes. Absolutely perfect. UPDATE: Use the fantastic rub described in Cathy M.'s review before brushing on the sauce. It makes these ribs even better. Also, before anything, remove the membrane on the back of the ribs by slitting with a knife, grip the membrane with a paper towel, and pull. It will rip right off.
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2727 users found this review helpful

Barbequed Marinated Flank Steak

Reviewed: May 24, 2006
Very nice flavor and quite tender.
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0 users found this review helpful

Displaying results 61-80 (of 91) reviews
 
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