DJTHEO Recipe Reviews (Pg. 1) - Allrecipes.com (1888333)

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Baked Pork Chops I

Reviewed: Mar. 6, 2009
Made this as follows, except cut back on the cooking time to 30 minutes in the oven, otherwise, the chops would have dried out. Either way, I will stick to something else, as this did not work for me.
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Spinach Stuffed Chicken Breast

Reviewed: Feb. 16, 2009
I ended up taking frozen chopped spinach and sauteeing it with butter and some garlic. I then mixed it with monterey jack cheese and sour cream. I also added seasoning to the chicken after they were rolled up. It cooked for 35 min with an extra 5 min of broiling, but in the future, I would probably reduce to 30 min so it doesn't dry out. Great presentation, but I think the filling needs a bit more work, especially as written.
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2 users found this review helpful

Szechwan Shrimp

Reviewed: Feb. 14, 2009
Followed recipe as is. Good flavor but seemed like something was missing. Will read reviews next time and adjust. Definitely was not that spicy as written.
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Seafood Fettuccine

Reviewed: May 11, 2008
I made 1/2 the recipe and used 1 lb bay scallops only. I also had chives on hand vs green onions and that worked. For the cream, used 1/2 C milk and 1/2 C half and half and fresh parm. As it cooked, I added some flour to thicken it. Finally, added some chopped fresh spinach along with diced tomatoes. Great color and good flavor.
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Baked French Toast

Reviewed: May 11, 2008
Made this using a paesano crusty loaf (used 1/2 of it as I halved the recipe) and cubed it vs slicing it. I also cut back on the butter by 2 tbsp for the topping. Overall, fantastic taste. The next time, I may also use 1 less egg (3 vs 4 for 1/2). Definitely a great recipe and easy to prepare for company.
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Fisherman's Catch Chowder

Reviewed: Apr. 16, 2008
I made this last weekend and it was pretty good. I used diced tomatoes vs whole peeled and I also added 3 medium sized white potatoes cut into small cubes. For the fish, I used halibut and I didn't add into the pot until after 6-7 hours of cooking. No need to cook the fish the entire time. I had planned on adding some peas and forgot - will add next time. And I ended up using 1/4C of skim milk vs the cream. The taste was ok so I would advise adding pepper and salt to taste. Once I did that, the taste was awesome. Will make this again.
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11 users found this review helpful

Banana Crumb Muffins

Reviewed: Apr. 13, 2008
Another great way to use up old bananas. Followed the recipe exactly and they were good. I'd probably add some chocolate chips and/or walnuts next time for some added flavor.
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2 users found this review helpful

Slow-Cooker Barbecue Ribs

Reviewed: Mar. 30, 2008
Ok, I'm giving this 5 stars based on cooking method, but I can't comment on the sauce as I just used premade BBQ sauce. I used baby back ribs and it didn't take more than 5 hours for them to be super tender. I then put them back in the oven and coated them a bit more and they were excellent. Bottom line, the method is great, but I'm sure you can mix it up a bit as to what spices you rub on first, and the sauce.
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Scott Ure's Clams And Garlic

Reviewed: Mar. 24, 2008
For those wanting an easier cooking method, take the clams and put them on a hot grill. Let them sit for a few minutes until opened. Then take a tsp of the butter/garlic sauce and drizzle over the clam (make sure meat side is down). Cook it for another minute, remove them with tongs not spilling any of that juice, and eat immediately. Then take a good crusty bread and soak up any left over juices on your plate. And if you are lucky, dig up your own cherrystone clams like I do. Fresh is best.
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Slow-Cooker Chicken Tortilla Soup

Reviewed: Mar. 11, 2008
It's a very tasty soup and great for a winter night. I eliminated the water and used a total of 4 cups chicken broth. In the future, I would substitute a can of diced tomatoes vs the whole to make the prep easier. Top with some shredded cheddar and good to go. Update - made again and used diced tomatoes and also added some red beans.
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Feta Chicken

Reviewed: Mar. 5, 2008
Great recipe. Made this last night and used plain feta, fresh basil and diced tomatoes. I also added some garlic seasoning to the chicken before adding the bread crumbs. But I will say that drizzling a little butter over the stuffed chicken prior to baking adds a ton of flavor. Just don't over do it!
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House Fried Rice

Reviewed: Feb. 11, 2008
Using the 3 Tbsp of sesame oil is what makes this recipe work. I ended up also buying a bag of mized frozen vegetables, heated them up in boiling water, and then drained them. Used all shrimp and if I did this over, I would use 2 eggs vs 1. It's still not as good as the fried rice I've had in China (their's is super light and fluffy), but this recipe is my go to in the US.
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Baked Chicken Nuggets

Reviewed: Feb. 11, 2008
Considering I used an egg wash vs the butter, I probably am doing the original author a dis-service by rating it a 4, but maybe next time, I'll sneak in a bit of butter for a few of the nuggets. Other than that, I would reduce the amount of basil or completely eliminate it. The rest of the mix seemed great. Perfect for dunking in BBQ sauce, honey, or whatever you prefer...
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Feb. 8, 2008
This is a keeper for me. I did go on a couple of recommendations from others and add 2 tsp of baking powder and the 2 Tbsp of vanilla. I only made half the recipe, and in doing so, used 2 C of flour vs the suggested 2 1/4. The mix just looked like it was ready and I was hoping to avoid getting too much flour in there as some reviews had mentioned the recipe was too cake like. Mine wasn't. One lesson I found out through baking is to keep the cookies small as they will get a nice crisp on the outside, but stay super soft in the middle as the recipes says. If you use a larger spoonful of mix, then 12 minutes will get you one soft cookie all around. A keeper for me!!! thanks!
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Baked Ziti II

Reviewed: Feb. 7, 2008
Made this last night and it was very good. I ended up browning 1 lb sausage, as well as sauteeing some mushrooms with garlic. Added those into the mixture with ziti, ricotta, and mozz. Put the mixture into a pan lined w/ sauce and dumped more sauce on top. Covered with mozz and then foil and baked for 30-35 minutes. I took the foil off for an additional 10 minutes to brown the top and it was awesome. Keep in mind that if you add extras in like I did, make sure to add extra sauce as it soaks up quickly!
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Baked Pork Spring Rolls

Reviewed: Feb. 1, 2008
These are excellent and I will add them to my favorites. I chopped shrimp vs using the pork as my wife is vegetarian. I probably will play with the filling next time too, and add bean sprouts and maybe mushrooms. Definitely many combinations out there, so try them out. Of course, I will also do a 1/2 batch using pork for myself!!
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Bolognese Sauce

Reviewed: Jan. 21, 2008
I ended up browning the meat and cooking the bacon and tossing everything in a slow cooker. I also used 1/3 C red wine vs white and tomato paste vs the sauce and skipped the celery for personal taste. Makes a hearty sauce for pasta, but will continue to look for something else.
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4 users found this review helpful

Sweet Dinner Rolls

Reviewed: Jan. 20, 2008
I made these last night without a bread machine. The dough didn't rise as much as I thought it would and maybe that was because I used a dough hook. I may try mixing by hand next time to avoid overworking the dough. But the taste and texture were great. Added garlic to top them off. Will use an egg wash next time to brown them a bit more.
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Ultimate Twice Baked Potatoes

Reviewed: Jan. 14, 2008
Like the recipe. Easy to make and prep ahead of time, then just heat and serve. I don't know if I would use as much sour cream next time, but that's just's my own taste. Everyone loved them.
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Fabulous French Loaves

Reviewed: Jan. 14, 2008
This is a great recipe. If I had more time each weekend, I'd never buy bread again. I ended up making the 2 loaves and coated one with sesame and salt, and the other with garlic powder. I'm looking forward to adding different herbs to the mix in the future. Update: I've made several loaves and one thing I've learned is when letting the dough rise, put it in the oven with a cup of boiling water. This creates an ideal warm and humid environment. Another great tip is to premix any dry ingredients in with the flour ahead of time. Lately, I've taken 1 or 2 tbsp of rosemary and garlic powder and added it to the flour ahead of time. Next on my list - shredded asiago cheese....i love this recipe!
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Displaying results 1-20 (of 29) reviews
 
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