Chairman James Recipe Reviews (Pg. 1) - Allrecipes.com (18969356)

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Russian Mushroom and Potato Soup

Reviewed: Feb. 19, 2008
I rarely give any recipe 5 stars, but this one earned it. It was delicious and pretty easy. It didn't thicken as much as I expected, so maybe next time I will make a rioux. I was afraid that much dill would be too much but it wasn't. Now for the tweaks. I added a chopped red pepper because I had it and wanted to use it before it spoiled. Also, I added a couple cloves of minced garlic and a tablespoon or two of sour cream. To the sauteing mushrooms I added salt and a little Worcestershire sauce. And I cooked the whole thing in the slow cooker which is really good for soups. I think you could use this for any kind of mushrooms and it would come out well. I think it also makes a wonderful base soup to which you could add some chicken and more potatoes to make a more meal-like dish.
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1 user found this review helpful

BREAKSTONE'S and KNUDSEN Cheesy Potatoes

Reviewed: Dec. 29, 2008
Essentially, this is hash browns au gratin. This is simple, easy, fast and would be a wonderful regular holiday staple. The fat content is a little high, but as a side dish with lower fat dishes it's acceptable.
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1 user found this review helpful

Posse Stew

Reviewed: Mar. 8, 2008
I was a little surprised at how good this came out. It is a bit cowboy-like, but it tasted very good and is low fat. I did make a few minor modifications, but I think the dish without alterations would be good. First I sauteed the onion with some garlic and chopped green pepper before adding the meat to brown. I don't know what ranch-style beans are, so I used black beans. Following some reviewers comments, I added a can of creamed corn. And I put the whole thing in the slowcooker. Throughout the week, I served this in different ways and it always was delicious, especially with some homemade southern style cornbread. I'll certainly make this again.
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13 users found this review helpful

Spoiled Baby Back Ribs

Reviewed: Jun. 2, 2011
Very good. I used a bottle barbecue sauce and added a few of my own touches to it, but no matter how you do it, I think this is a winner. I don't think most people would be able to tell that these weren't cooked on a smoker or grill outdoors.
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4 users found this review helpful

Marie's Easy Slow Cooker Pot Roast

Reviewed: Dec. 13, 2010
Comes out great. I took the liquid in the bottom to make a nice gravy by transferring it to the same pan I used to brown the meat and then reduced it and added a few herbs and a tablespoon of flour. I think you could add some more vegetables to it to make it even better and healthier.
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6 users found this review helpful

Oven-Barbecued Spareribs

Reviewed: Nov. 1, 2010
When I've made ribs in the oven before, they become overdone, braised in barbecue sauce. But this worked quite well, I thought. Even though I used 3 lbs. of ribs, the basic recipe for the sauce held true without adding a lot to it. Also, the timing was pretty close. I used bottled barbecue sauce instead of ketchup, green bell pepper instead of celery, but it still came out good. The sauce was subtle instead of overpowering and it created a nice bark on the meat like you would get on a grill.
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33 users found this review helpful

Spaghetti with Garlic and Basil

Reviewed: Feb. 4, 2006
A classic dish. But it needs to be paired with something green and some more protein to be a well-rounded meal.
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2 users found this review helpful

Original Homemade Italian Beef

Reviewed: Feb. 25, 2010
I really wanted to give this 4-1/2 stars, but there's no button for that. I know real Italian Beef from Chicago and this is pretty close, but not quite there. I made a few modifications and that knocked down my rating. Instead of water, I used a full 2 cups of beef broth. Real Italian Beef is very wet. I also used a rump roast instead of chuck because it was on sale. I don't think there was any difference. I used only half a jar of pepperoncinos and only about half a cup of its juice. I'd rather allow diners to add some heat if they want. Also, I added some garlic and a little oregano and basil. And finally I recommend using hoagie or deli rolls instead of hamburger buns, that would make it more like the real thing. By the way, my favorite place in Chicago is Mr. Beef on Erie. Beats the beter known Al's in my opinion. This is a good version. I look forward to trying it again and adding my favorite extra - an Italian Sausage link.
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5 users found this review helpful

Slow-Cooked Meat Loaf

Reviewed: Jun. 12, 2007
This absolutely disappeared in my house. I guess that means it's good.
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1 user found this review helpful

Black-Eyed Pea Gumbo

Reviewed: Mar. 28, 2007
I was looking for some way to use up a bag a dried black eyed peas left over from New Year and thought I would give this a try. It turned out really good, even with some modifications. First, I used dry beans which I soaked for about 2 hours. Then I used a slow cooker, starting the beans first with the chicken broth. By the way, 2 cups of broth is no where near enough. I added a cup of leftover beef broth and a can of water in all. Next I used white rice instead of brown, which is not as easy to find and I don't usually keep on hand. The end result was very good. It made lots and leftovers reheated very well. Very good.
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3 users found this review helpful

Slow Cooker Beef Stew I

Reviewed: Mar. 13, 2007
Very good and easy. I added a bit more broth and some steak sauce for added flavor. Very filling.
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0 users found this review helpful

Lamb and Winter Vegetable Stew

Reviewed: Feb. 14, 2007
I was very surprised at howw good this was, even if I didn't make it precisely to directions. I used stew beef instead of lamb, which is hard to find here. I also forgot to temper the sour cream mixture. But it was very good anyway.
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Cheeseburger Soup I

Reviewed: Oct. 12, 2009
Very good. I added a bit more liquid to make it more soup-like, but it was still very good.
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Aegean Chicken Salad

Reviewed: Sep. 27, 2009
The great thing about this is not just that it doesn't use mayo, but that it has an interesting taste. It's not bland but it still goes anywhere the usual chicken salad goes. Thanks, Kelly!
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6 users found this review helpful

Roasted Pork Loin

Reviewed: May 16, 2006
Of all the recipes I've rated here, this is the first one I've given 5 stars to. It's easy, relatively quick (you can go do other things while it's roasting) and comes out delicious. My leftovers were gone by the next morning. I left out the wine, but plain water worked just fine. I added some chopped onions and mushrooms to the roast's casserole dish then reduced the liquid in the pan while the roast rested, then added a little corn starch/water mixture to thicken. Very good.
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5 users found this review helpful

Marinated Grilled Shrimp

Reviewed: Feb. 14, 2009
Easy and very good.
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0 users found this review helpful

Easy Slow Cooker Pulled Pork

Reviewed: Jun. 2, 2011
I didn't have Cajun seasoning, but I came up with my own spice rub that worked just fine. I don't care for pepperoncini, but a little vinegar and red pepper flakes did just as well. Nor did I have adobo sauce, but sraraccha made a good substitute since I don't like things too spicy. I also left out the cilantro. But this still came out wonderful, succulent and juicy. The fat mostly melted away. The connective tissue gelatinized beautifully. I used this for soft tacos and sandwiches. It was great, a recipe I will pass along and keep in my collection.
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8 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Jul. 6, 2009
Very good. The only things I did different were: 1) used the slow cooker, 2) used a carton of chicken broth instead of bouillion and 3) added a mix of spices and herbs which I added to the rue/milk mixture. This is such a good, basic recipe that you could make any number of alterations and it's still going to be good. This will be a regular staple in my cookbook.
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Mexican Baked Fish

Reviewed: Jul. 25, 2011
Quick and easy and especially good for often bland or watery frozen fish.
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5 users found this review helpful

Hearty Meatball Sandwich

Reviewed: Nov. 21, 2008
Pretty good and certainly a lot neater than regular meatballs in a sandwich. Next time, I would certainly toast those buns first. Instead of forming a log and putting it in a baking dish, I put it into a disposable aluminum loaf pan into which I had punched holes, then placed that on some throw-away chop sticks in a baking dish to catch the drippings. It comes out easily after it's cooled a bit.
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3 users found this review helpful

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