JChester Recipe Reviews (Pg. 1) - Allrecipes.com (19258717)

cook's profile

JChester

Reviews

Menus

 
View All Reviews Learn more

Pork Chops with Sour Cream and Mushroom Sauce

Reviewed: Jun. 18, 2014
I had 2 leftover 3/4" grilled pork loin chops to come up with something for Wednesday night dinner. I saw this recipe & said, "SHAZZAM"! I sautéed some onion & quartered baby-bellos with EVOO. Added some Golden Sherry (I saw 'Stroganoff' referenced in another post & it just sounded right.) & let it bubble a bit. Went to cabinet for mushroom soup... NONE! But... 'Wifey' had bought an 18 oz can of Progresso 'Creamy Portobello, Recipe Starter, cooking sauce' (must have been on sale). Threw most of it in & it looked too thin. Cooked it down 15-20 min, before adding S&P, Worcestershire. Added some sour cream, accumulated pork juices, frozen peas, stirred & buried the chops. Heated @ med-low for about 20 min & served over X-wide egg noodles. YUM!!! We snarfed it! BTW... Wifey made me save all the leftover sauce & peas, for her to take to work. So... I guess I did OK.
Was this review helpful? [ YES ]
0 users found this review helpful

BBQ Chicken Sandwiches

Reviewed: May 26, 2014
I used 4 & ¾ lbs boneless-skinless thighs (they were on sale). Mixed 1 packet of ‘Herb-Ox Sodium-Free Chicken Bullion’ dissolved in 1c of water, dumped it in the Crock Pot, and then dumped in the thighs. I set the Crock Pot for Hi, for 4 hours. Poured off most of the broth it created (LOTS!) I made some changes to the sauce, according to posted suggestions. I used ½ ketchup & ½ crushed tomatoes (had some leftover), Worcestershire instead of steak sauce & Dijon mustard (it was all I had on hand). Don’t be too concerned that the sauce tastes strong. I was, so I added it to the chicken a bit at a time, wound up using it all and it came out great! Lots of flavor, good moisture and lots of compliments from guests! Don't forget to serve it with cole slaw! I suggest bagged, Dole cole slaw with whatever dressing you like, instead of the soggy stuff you buy in a tub.
Was this review helpful? [ YES ]
0 users found this review helpful

Beef Pot Roast

Reviewed: Apr. 5, 2014
Simpler IS better! 'Respect the meat'! I was always a 'chuck-roast-with-2-soups' or 'throw-some-wine-in-it' kinda guy. The Mrs. (NE native) had just bought a 3.6 lb. chuck roast & said, "I just want a roast that tastes like meat!" I went on AR & found this one & followed the original recipe. HOLY SCHNIKES! This NAILED it for both me & the Mrs.!!! FOLLOW THE RECIPE VERBATIM!!! It's awesome AND you'll have really CLEAN meat for leftovers! Whether you want simple roast beef sandwiches or if you want to throw in soups or wine, noodles or veggies, you'll have the PERFECT starter-base BEEF for your leftovers!
Was this review helpful? [ YES ]
2 users found this review helpful

Roasted Lemon Herb Chicken

Reviewed: Jan. 13, 2014
Attempting this with a monster, 7.5 lb Purdue Oven Stuffer Roaster! Reporting, real-time as it cooks. I doubled everything, but I couldn't fit all 4 spent lemons & a softball-size onion in its cavity! Apparently a 2.5 sized bird didn't get me a 2.5 size cavity! (Managed 12 cloves of garlic, though... priorities!) Combined wet & dry ingredients (had no seasoned salt - subbed w/poultry seasoning & salt) & rubbed inside, under skin & outside. Tented, breast-down, on a rack, in my turkey pan over 1c water & 1c Chardonnay, @ 350, for 1 hour, no basting. Flipped it to breast-up @ 1 hour, removed tent & basted with oil/juice/rub mix & threw 2 lbs of red potatoes & the onions that wouldn't fit inside, in bottom of pan. Kitchen smells amazing... the kitty's going nutz! (Me too!) Basted with oil/juice/rub mix @ 30 min intervals for remaining 90 min. The kitty is losing her mind (as are the Mrs & I)! Do I trust the pop-up? Yup! Out, tented & resting. Mrs is doing frozen Italian green beans, in MW as a side. YUM! Will make again... with a smaller bird!
Was this review helpful? [ YES ]
2 users found this review helpful

Frozen Vegetable Stir-Fry

Reviewed: Aug. 23, 2013
Followed a few tips & added what we had, but the basic recipe is KILLER! Doubled the sauce recipe, since I was adding sliced, leftover 'Roasted Pork Loin' (from AR) & some of its jus. Cooked it in a 'stir-fry pan', after sauteing minced garlic & the leftover pork in EVOO. Then followed the recipe. Served it over brown rice & my wife said, "We never need to order Asian delivery food again!" Can't wait to try it with chicken & shrimp!!!
Was this review helpful? [ YES ]
1 user found this review helpful

Roasted Pork Loin

Reviewed: Aug. 18, 2013
Followed "andeesings" suggestions: Seared the roast (but on stove-top) in a cast-iron Dutch oven. Followed another & lined the bottom with thin-sliced onions. Still another suggested some sherry in the bottom. I can't resist sherry & onions! Threw it in the oven & turned it every 20 minutes, checking each time with the Thermo-pen. It came out amazingly juicy & flavorful! I didn't bother with gravy, since I was serving it with saffron rice (YUM!) with peas, but I did pull the beautifully browned & flavored onions out, to top the pork slices. The wife said that she doesn't want to go to restaurants anymore... be careful what you wish for!!! Thank you AllRecipes!
Was this review helpful? [ YES ]
8 users found this review helpful

Beer Lime Grilled Chicken

Reviewed: Jul. 28, 2013
This makes enough marinade for 8 breasts, in a bag. DO IT!!! The leftovers from this recipe make the BEST chicken fajitas EVER!!!
Was this review helpful? [ YES ]
0 users found this review helpful

Chef John's Chicken Cacciatore

Reviewed: Jul. 7, 2013
We loved this! Made it mostly as written. I used 6 boneless, skinless thighs I had on hand & followed a couple of the suggestions I saw here. I used Sangiovese wine to deglaze the pan (plus some more for flavor) & a 28 oz. can of 'crushed tomatoes with basil' in place of sauce. The grocery store was out of green peppers, so I used all red ones (sweeter anyway). It came out awesome! I served it over yellow, saffron rice. DON'T TRY IT! Although I love both, they don't "play well together". TOO MUCH! I'll save my yummy, yellow rice for less flavorful dishes & serve my Cacciatore over pasta or white/brown rice. Take 2: Tried this again, browning 2 S/B breasts, seasoned with S&P + Italian seasoning & 3 large cloves SLICED garlic (sweeter), in my smaller dutch oven. Removed breasts & deglazed pan with Cabernet Sovignon. Added: NO WATER; 2, 4 oz cans of mushrooms, drained (was out of fresh); 1, 8 oz can of tomato sauce; 3 T. chicken broth; more Cabernet; LOTS of white onion & NO WATER. Put breasts back in dutch oven with LOTS of thin-sliced red, yellow & orange mini-peppers on top. Cooked as instructed . Added halved grape tomatoes for the last 30 min. Served it over linguine with 'at-the-table' fresh-grated Parmesan. AWESOME! This goes on my 'Go-To' list! Thanks, Chef John!!!
Was this review helpful? [ YES ]
3 users found this review helpful

Chicken Breasts with Herb Basting Sauce

Reviewed: Jul. 3, 2013
Best breasts EVER!!! I followed the recipe exactly, except that I used FRESH ROSEMARY that I planted two months ago (SO worth it!). Don't be afraid of the long spice list. It's all SO worth it! Made it with 2 HUGE bone-in, skin-on breasts (Mae West Specials) so big that the two of us could only snarf 1 of them, even though we LOVED it with the red potatoes & fresh green beans I made with it. This left me with my fave ingredient... LEFTOVER CHICKEN! I decided that the best way to use our other HUGE breast was to make Chicken Philly Cheese-steaks out of them (which I do regularly, with leftover chicken). The flavor from the original recipe made the BEST Chicken Philly Cheese-steak sandwiches EVER! (I know, 'cause my wife even said so!) 2 hours later, I can STILL smell the aroma... from LEFTOVERS! (YUM!) I'd love to submit the sandwich recipe, on its own, but first, I'd have to do the whole original recipe, for this chicken, first. This recipe MADE it!!! It's THAT GOOD!!!
Was this review helpful? [ YES ]
0 users found this review helpful

Shrimp Provencal

Reviewed: Apr. 7, 2013
This recipe is AWESOME! We LOVED it!!! SUCH fresh flavor!!! PLEASE use ONLY RED bell peppers! They're SO much sweeter! They're SO worth the difference in $$$ (glad we found 'em on sale!) They're SO important to the sweetness in the flavor balance! I used canned tomatoes, because I was afraid of the skins from fresh. Not bad, but I'll be using fresh Roma tomatoes the next time! (Pepper skins didn't interfere... why should tomato skins?) Happy to have my basil plant, in the window... for MORE fresh flavor! This recipe is dependent on FRESH ingredients! I'll probably try to get fresh Va. Beach shrimp, for the next batch!
Was this review helpful? [ YES ]
1 user found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Food on Fire
Food on Fire

Find out what to cook for your next BBQ.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States