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

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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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2728 users 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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206 users found this review helpful

Slow Cooker Cranberry Roast

Reviewed: Jan. 14, 2008
No, it's not a mistake: this is for a beef chuck roast (but feel free to use pork, I guess). What a revelation! I've made pot roast for years, but would never have guessed that cranberry sauce would produce a nice browned roast (in a slow cooker!) with such rich gravy. I used water and corn starch to thicken the gravy, instead of the butter & flour in the recipe. We had it over egg noodles, but next time I'll add quartered potatoes and baby carrots, because I think they would go well with this. If so, I would also add 1/4 to 1/3 cup of water, to produce a little more gravy for cooking the vegetables.
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72 users 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

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-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

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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10 users found this review helpful

Meat Pie (Tourtiere)

Reviewed: Jan. 16, 2011
Perhaps this is an acquired taste. We didn't care for it.
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9 users found this review helpful

Chicken Casserole

Reviewed: Jan. 9, 2008
This was a disappointment. Without the topping, it would have had no flavor at all. Quite bland and unspectacular.
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9 users found this review helpful

Honey-Brined Fried Chicken Breasts

Reviewed: Sep. 16, 2012
For all of the prep time and messing with frying, the result was moist chicken with a bland coating. Not worth repeating.
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8 users found this review helpful

Authentic Cincinnati Chili

Reviewed: Feb. 20, 2011
As someone else wrote, this is an acquired taste. The cloves and allspice were over-powering. If I had to do it again, I'd cut both by half, but I don't think I'll have that opportunity.
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7 users 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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7 users found this review helpful

Bacon Wrapped Smokies

Reviewed: Jun. 8, 2008
I've never made an appetizer that generated such "food lust". One taste, and people want more. Instead of serving with the brown sugar/bacon grease slurry, drain them, add to the crock pot, pour in 1-2 tablespoons of maple syrup, and stir. The flavor enhancement is incredible. Also, these get even better as they're warmed in the slow cooker.
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7 users found this review helpful

Chef John's Turkey Noodle Casserole

Reviewed: Dec. 29, 2012
My only deviation was using Monterey Jack cheese, as I'm not fond of Pepper Jack. For us, the garam masala and tarragon didn't work with this dish. It was OK but wouldn't make it again.
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6 users found this review helpful

Mongolian Beef and Spring Onions

Reviewed: Oct. 11, 2012
Using low-sodium soy sauce and reducing the brown sugar to 1/4, there wasn't the "too salty" and "too sweet" problems that others mentioned. I added broccoli and arsenic-free Jasmine rice. This was excellent!
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5 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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4 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

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

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

Simple Beef Short Ribs

Reviewed: Jan. 8, 2012
I used boneless short ribs, which in this case were not deboned short ribs, but meat cut to resemble it but much leaner. This delivers a very different result than true short ribs. I used a dark lager instead of stout. This tasted great, but I could just as well have made a pot roast. If I make it again, I'll definitely use short ribs.
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3 users found this review helpful

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