JED901 Recipe Reviews (Pg. 1) - Allrecipes.com (18811211)

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Salmon with Dill

Reviewed: Jul. 22, 2004
This recipe is simple to make, foolproof, and very delicious. It's one of our favorite ways to cook salmon.
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1 user found this review helpful

Baked Salmon II

Reviewed: Jul. 23, 2004
Sorry, but this one didn't work out. The marinade overpowered the subtle taste of the salmon. I found it necessary to scrape off the coating to make the fish edible. I rarely use tartar sauce with salmon, but had to this time. I would cut way back on the pepper, and perhaps reduce the oil by 1 tablespoon if I tried this recipe again.
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1 user found this review helpful

Kabobs

Reviewed: Aug. 8, 2004
I've experimented with several kabob recipes, and this turned out to be the very best. The combination of honey and teriyaki sauce worked well. I marinated it for 8 hours, and that was sufficient (you don't need the full 24 hours to get the flavor). One suggestion is to not to place meat and vegetables on the same skewer; although it looks pretty, they have different cooking times.
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210 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Dec. 4, 2004
This is a fantastic recipe, and I'm someone who loves chicken, and collects and tries many ways to make it. Flavor, texture, moistness are all excellent. It's important to use a 4 lb chicken; cut the time a little if you use a smaller bird so the meat doesn't dry out. I don't care for cayenne pepper, and leaving it out didn't do any harm. A variation of this recipe is to add the onions in chopped form right before roasting, not the night before. Either way, don't skip the onions; I believe that cooking them inside the cavity adds to both the flavor and moistness of the meat.
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1 user found this review helpful

Herb Rubbed Sirloin Tip Roast

Reviewed: Dec. 6, 2004
Unbelievable! I've always wanted to make a good roast; now I've learned how to make a GREAT one! I followed the advice given earlier: after applying the herb coating, I covered and refrigerated it overnight. Then I placed it in a roasting pan with 2 cups of water, covered & cooked it at 250 degrees for 5 hours. It was nice and dark, and I had a lot of gravy. If you prefer a roast that slices cleanly, though, use a meat thermometer and cut back the cooking time. In any event, this tastes wonderful. I left out the red pepper. Also, some people have complained it's too salty. I didn't think that was a problem at all. Thanks, Joel!
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1 user found this review helpful

Mom's 'Sweet 'n' Sours' Pork Ribs

Reviewed: Feb. 14, 2005
I agree: the sauce is excellent with the meat and over rice. Next time, I'm going to omit the salt and use light soy sauce. This was pretty salty, and I'd rather add-to-taste. I had bone-in country style ribs, so I made the sauce and put them in the slow cooker, then de-boned them. I could have stopped there, but I decided to put the meat under the broiler to give it a darker texture. That worked out well. This is a nice change from the usual BBQ sauce treatment.
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1 user found this review helpful

Kafta (BBQ)

Reviewed: Jun. 28, 2005
This was just great. They were hard to handle on metal skewers, so I slid them off and just grilled them on top of the grate. I cut back on the red pepper, but otherwise followed the recipe. Delicious!
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11 users found this review helpful

Dave's Mocha Chicken

Reviewed: Nov. 15, 2005
At first I thought that OJAGAJ's review was too harsh, in view of the other more enthusiastic reviews. Now that I made this recipe,I have to agree. Ultimately, the flavor was mostly salty/soy sauce. I detected nothing from the coffee. I could never get the sauce to thicken or glaze. Overall, it tasted okay but it wasn't a unique change from many other similar Chinese chicken recipes I've made.
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1 user found this review helpful

Rump Roast Au Jus

Reviewed: May 14, 2006
With the caveat that the pepper be reduced to 1t and paprika to 1 1/2 t, this turned out very well. I added potatoes and carrots as suggested elsewhere, and they came out great.
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2 users found this review helpful

Cube Steak Parmesan

Reviewed: May 14, 2006
I followed advice left by others and substituted spaghetti sauce for the tomato sauce and related seasonings, and Italian bread crumbs for the saltines. The result was excellent. The cooking instructions resulted in tender pieces of meat, not tough at all. Delicious served on top of spaghetti. I had tried making something like this a few years ago with a different recipe, and my wife didn't like it. This version was a big improvement.
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4 users found this review helpful

Mouth Watering Ribs

Reviewed: May 18, 2006
I've collected a lot of rib recipes, always trying to find that an even better one. Based on the comments, I thought this one was going to be one to treasure. Sorry to say, I won't make it again. The sauce, which is the main feature of the recipe, was just average.
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2 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

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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2759 users 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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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

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

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

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

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

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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0 users found this review helpful

Displaying results 1-20 (of 91) reviews
 
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