E J Recipe Reviews (Pg. 1) - Allrecipes.com (18959906)

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Fried Zucchini

Reviewed: May 18, 2013
I am astounded at how simple this method is, and how wonderfully the end result was! I can honestly only rate the method, because I used 1 cup of Zatarain's frying mix instead of the dry ingredients. The zucchini and onions came out crispy and stayed crispy. For those who ended up with soggy results, here are a couple of tips. Keep shaking that bowl of zucchini while the 30 minutes passes. I also shook it between batches, and I waited longer than 30 minutes. Second, make sure your oil temperature stays right around 350. I will use this method from now on! Thanks for the recipe, Jon!
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2 users found this review helpful

Oyster Stew

Reviewed: Nov. 20, 2012
Buddy, this is the *exact* recipe I grew up with! Celery (with leaves,) minced onions/shallots, butter, milk/cream, salt and pepper! Perfect way to focus on the wonderful oyster flavor! No need to sautee in a different pan, just do your veggies in the same pot you're going to use for the stew! I suppose that for those who have never had this before, "stew" denotes a thicker texture...so this is more of an oyster soup. No matter what you call it, it is delicious, and brings back many childhood memories! Thanks for posting it!
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2 users found this review helpful

Accidental Fish

Reviewed: Mar. 30, 2012
What a delightful sauce! I used cod because that's what I had in the freezer, and sprinkled with lemon pepper before baking. I didn't have green onions on hand, so sauteed minced sweet onions on low while the butter was melting. The Louisiana hot sauce added a wonderful zing! Thanks so much for this recipe!
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34 users found this review helpful

Slow Cooker Chicken Marrakesh

Reviewed: Oct. 21, 2011
I would have taken a photo of this dish, but it was GONE in a flash! Helpful hints: DO double the spices, and add a shake of cayenne if you are so inclined. I omitted the carrots, but kept everything else the same...OK, except for adding some (1/2 cup) of chicken stock about halfway through. The flavors were amazing!
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5 users found this review helpful

Hearty Harvest and Ham Stew

Reviewed: Sep. 5, 2011
First off -- like other reviewers, I added more liquid (1 cup chicken stock + 3 cups water.) Other than that, I kept the rest of the ingredients the same. The flavor reminded me of a New England Boiled Dinner. Simple yet delicious flavors, and very healthy. Thanks so much for posting this recipe -- it is already a favorite when served with whole grain french bread!
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1 user found this review helpful

Simple Chocolate Icing

Reviewed: May 5, 2011
Tried this icing, and it is chocolate heaven! Wow. Just wow! And how wonderful to make it out of stuff that I have in my pantry anyway!
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2 users found this review helpful

Cheese Grits

Reviewed: Mar. 3, 2011
Outstanding recipe! I used quick-cook grits because that's all I had -- a heaping cup of quick-cook to 4 cups of water did the trick. Put a pressed clove of garlic in the grits water for flavor, and used cheddar cheese an some fresh-grated parmesan for the cheeses. I baked it longer than called for, and it came out sliceable but still a great soft texture. Delicious! Thanks for the recipe!
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1 user found this review helpful

Cheese Grits

Reviewed: Mar. 3, 2011
Outstanding recipe! I used quick-cook grits because that's all I had -- a heaping cup of quick-cook to 4 cups of water did the trick. Put a pressed clove of garlic in the grits water for flavor, and used cheddar cheese an some fresh-grated parmesan for the cheeses. I baked it longer than called for, and it came out sliceable but still a great soft texture. Delicious! Thanks for the recipe!
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2 users found this review helpful

Quick Quiche

Reviewed: Aug. 7, 2010
This is a great basic, quick crustless QUICHE recipe. I made it this morning using baking mix, 5 large eggs, and one can of evap. milk. DELICIOUS! Hubby will take the leftovers into work this evening. Bravo on an easy, quick Quiche recipe!
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10 users found this review helpful

Kalua Pig in a Slow Cooker

Reviewed: Apr. 17, 2010
By following the instructions to the letter, I ended up with the most delicious, succulent pulled pork that I have ever had the privilege of tasting!! This dish will be a summer staple. Thank you SO much for posting this recipe!! Update: This is one of the most requested meals that I make, especially in the summer. I've made it dozens of times since the initial review. If you want good results, do NOT substitute! I order my Alaea Hawaiian (red) Sea Salt from Amazon. It is not as salty as kosher salt, and gives a beautiful pink color to the meat. Also, don't substitute a less fatty cut of pork, or you'll end up with something dry and inedible. Use pork shoulder roast exclusively for this, and don't trim the fat -- it's necessary to keep your pig moist during cooking. You can always de-fat the drippings after it's cooked. RUB that sea salt into the meat, then rub it again as you apply the liquid smoke. I start this around midnight on low, fat-side up, then flip it early the next morning. Using the 6lb roast called for in the directions, I usually shred it at 12 hours, de-fat the broth, add the pork back in with a little more liquid smoke, and leave it on low for another hour or so. Stellar results, each and every time.
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6 users found this review helpful

Aw-some Cole Slaw

Reviewed: Apr. 15, 2010
To me, a great recipe gives me a good base to start from. To the folks that gave 4 stars because they had to "tweak" it, I say "Nyah!" We all customize to suit our family's tastes. This slaw tasted JUST like my mother's. I added celery salt, but pretty much just left it alone. Great slaw!
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1 user found this review helpful

Chicken Satay

Reviewed: Feb. 28, 2010
Awesome as an appetizer! I added more peanut butter as well as about a TBSP of grated fresh ginger. I used the juice of 1 lemon and 1 lime, and slipped in a slug of rice wine. I also increased the brown sugar just a bit. Next time, I would probably use low-sodium soy sauce. Too cold out to grill, so threw it into the oven in its marinade for about 30 minutes. Just a lovely blend of flavors!
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2 users found this review helpful

Cajun Potato Latkes

Reviewed: Feb. 4, 2010
DOH! Why didn't I think of this before? I made these in appetizer size and they were gone in a flash. For speed, I used thawed frozen hashed browns, and they worked just fine. Just enough kick to be interesting. I would suggest using a quality cajun seasoning. (If you're looking to watch your sodium intake, there are many fine salt-free cajun seasonings available.) I'm certain that I'll try these latkes in other ethnic incarnations as well: mexican, etc. Thank you, CC!
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8 users found this review helpful

Special Lobster Bisque

Reviewed: Dec. 19, 2009
I made this today, and the flavors are phenomenal! I agree with previous posts that this recipe would work excellently with crab as well. I followed the recipe but added about 1/3 cup of dry sherry and a dash of cayenne. Definitely a five-star bisque!
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11 users found this review helpful

Super Easy Seared Ahi Tuna

Reviewed: Aug. 27, 2009
Before finding this recipe, I had never had seared ahi tuna. I happened to find some in the frozen section at our local Sam's Club, and decided to try it. I'm SO glad I did! I have now made this several times, and it comes out a winner every time. I added panko breadcrumbs, but followed the rest of the recipe to a T. Delicious and simple...who can beat that?
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4 users found this review helpful

Scott's Buffalo Wing Sauce

Reviewed: Aug. 19, 2009
4 ingredients + personal imagination = 1 great sauce!! Scott's recipe is great as-is for wings. I changed the proportions of the ingredients a little and added chopped garlic when making Buffalo Chicken Sandwiches out of chopped cooked chicken. (1/2 cup each of Frank's and Heinz, 2Tbs butter, healthy Tbs of honey, and one minced garlic clove.) Serve on a bun, or dinner rolls for a fun snack! Thanks Scott -- this one's a winner!
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8 users found this review helpful

Cream of Asparagus Soup II

Reviewed: Aug. 17, 2009
You just can't beat simplicity. This base recipe is easy, quick to prepare, and other than the fresh asparagus uses standard pantry staples. I love the fact that it can be jazzed up to suit any palate. (I added white wine and some cheddar cheese.) Super recipe, thanks for posting it, Corwynn!
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3 users found this review helpful

Pizzadillas

Reviewed: Aug. 13, 2009
These receive five stars for ease of preparation and customization. I had issues with the filling oozing out after I had folded the flour tortillas. This could have been due to my ineptitude, but I believe I will make them with two tortillas next time, and put sauce on both. My DH was delighted with his fast "pizza" lunch! Thanks for another great recipe, Mission!
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4 users found this review helpful

Beer-Boiled Shrimp

Reviewed: Jun. 20, 2009
How yummy!! I followed the recipe, omitted the salt and added Old Bay. (No need for both, as Old Bay is high in sodium as it is.) I love it when easy recipes are also the best!
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3 users found this review helpful

Simple Sausage Strata

Reviewed: Apr. 18, 2009
OK, so I didn't follow the recipe to a T...sue me. This recipe is a WONDERFUL base recipe, and that's always what I'm looking for. I sauteed 4 green onions as the sausage was finishing. Layered cut up garlic breadsticks in the bottom of the pan, topped with the sausage/onion mixture, then cheddar cheese, then 5 large eggs, 1 cup of cream, a little salt, and some parsley. Baked it for about 40 minutes...Perfection! Thanks so much for this recipe!
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13 users found this review helpful

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