JIM F. Recipe Reviews (Pg. 1) - Allrecipes.com (1929094)

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JIM F.

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Chef John's BLT Pasta

Reviewed: Aug. 16, 2014
Have made this twice now just as suggested without modification and it was EXCELLENT! Last night I made it and, after taking advantage of a sale of fresh, pre-cooked, shrimp (12-16 count), I added a pound of those lil darlins to the recipe after I had added the "creme fraiche". I followed the recipe steps, as directed, after that. WOW! You want to take this recipe to another level, even though it is already incredible, just add shrimp! Unbelieveable! Thanks John... this is one heck of recipe that we will include in our weekly rotation. P.S., I didn't have creme fraiche this time around so I substituted Fage Greek Yogurt. It is a great substitute if you didn't take the time, like I did, to make creme fraiche. ENJOY!
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B and L's Strawberry Smoothie

Reviewed: Apr. 21, 2014
5 Stars for for simply being a great smoothie. We made it the first time around as directed but, due to my diabetic constraints, made it the second time around using 1 Tbsp Splenda, 1 Tsp Almond Extract, Plain Greek Yogurt, Fat Free Milk and, to sweeten it just a bit more, a cup of blueberries. Turned the blender on and, when finished, Smoothie Nirvana! Thanks for a versatile Smoothie Recipie!
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Root Beer and Sesame Glazed Ribs

Reviewed: Jan. 6, 2014
John, OMG this ranks right up there with those Clifton Springs Garlic Chicken Wings which we make on a regular basis now. We made these ribs as directed using baby back ribs and the results were incredible. Very tender and tasty; not to sweet. They say good things take time and this recipe is no exception to that rule. Take the time to prepare these as the recipe requires and you won't be disappointed. Thanks John! Oh, it is worth tracking down the Sambal Oelek; we ordered it on line since we could not find it locally
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Chicken Breasts with Chipotle Green Onion Gravy

Reviewed: Dec. 10, 2013
This is a great recipe for chicken. I used a Jaccard meat tenderizer to flatten the chicken prior to seasoning with salt and pepper. I, also, had a hard time finding the Chipotle Chile Powder so I bought Crushed Chipotle Chile and reduced it to powder with my mortar and pestle. The alternative was to buy it online in a quantity that would have lasted 20 years if it only survived that long; according to the herb site, when this spice turns color, about 6 months, it's time to toss it and buy more. I think I will keep crushing to powder my Crushed Chipotle Chili in the bottle..... Great Recipe though John and very tasty. Serving this with Chipotle seasoned jasmine rice and steamed broccoli.
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Chicken with 20 Cloves of Garlic

Reviewed: Nov. 20, 2013
OMG John! This was Garlic Heaven! We really go through garlic in this house with almost anything we cook; you just made us go through garlic a whole lot faster. We used chicken breasts and followed the recipe exactly. The result was a very moist and savory dish we will make again and again. Thanks Chef John; let the good food times continue to roll! PS.. Fresh Italian Parsley does work to counter that garlic but, if everyone is eating the same dish, who needs it!
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28 users found this review helpful

Scrambled Eggs Done Right

Reviewed: Jun. 8, 2013
Folks, I don't know why all the negative reviews but I have a feeling that they come from reviewers attempting to use MIRACLE WHIP for the mayo... DON'T USE MIRACLE WHIP.. USE HELMANS REAL MAYONAISE. The flavor difference is significant. I followed the recipe the first time exactly and enjoyed it; the second time, I added a touch of Kosher Salt, fresh ground black pepper and a touch of garlic and onion powders... YUM.
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2 users found this review helpful

Corned Beef Hash

Reviewed: Mar. 19, 2012
Made this for the first time last night... WOW! Used 3 potatoes and 2.5 cups of broth and allowed to simmer for hour and a half. The broth had been absorbed and cooked off at this point. I then increased the heat to medium high and cooked, turning several times, to get that "crispy" finish. Thank you for a great, and simple, recipe.
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Egg in a Hole

Reviewed: Jan. 15, 2012
We called these "Eggs In The Nest" in the "old" days; let's just say we have been making these for 55 years! LOL. Anyway, we, too, butter both sides of the bread and then place the bread, along with the buttered cut out "hole", in a skillet over medium heat. Cook the first side till lightly brown and flip the bread and "hole" and THEN add the egg and season with salt and pepper to taste. Cook until you see the egg white "whiten" and begin to bubble and then flip the bread and egg over to cook slightly longer for that "over easy", no uncooked egg white, finish. Serve with the "hole" replaced and voila! "Egg In The Nest" heaven!
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22 users found this review helpful

Pan Seared Salmon I

Reviewed: Nov. 10, 2011
Very good simple recipe for those of us seeking a high protein low fat nutritious meal; very good! I have to say, however, to those of you using a nonstick pan, DO NOT ADD OIL OR NON STICK SPAYS TO THAT EXPENSIVE PAN... YOU WILL REGRET RUINING THE NON STICK FINISH! Use, as the author of this recipe recommended, a heavy cast iron or stainless steel skillet.
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36 users found this review helpful

On Wisconsin Beer Brats

Reviewed: Sep. 17, 2010
I'm from Wisconsin and have been tailgating for 40 years in Madison and Green Bay. I have to tell you that if you are going to have a Wisconsin Brat, you better grill them first and have your hot marinade ready to receive them off the grill. Once off the grill, allow them to set for at least an hour in the marinade before serving. I usually make brats for a "crowd" the day before and allow the brats to sit overnight in the marinade. An hour or so before the tail gate I simply take my "huge" Bucky Pot full of brats and marinade and place it right on the grill for the "re heat". The brats are flavorful and melt in you mouth... oh, don't forget, use a slotted spoon to take out the sliced onions and garlic from the marinade to put on the brats.. OUT OF THIS WORLD. This is a good recipe for rainy days but, I agree with another reviewer, the flavor of the brat is lost to some degree in this recipe. You must also use a "strong" full bodied dark beer. I would use Augsburger Bock beer if it were still made out of Monroe, Wisconsin... ahhhh those good old fall days with a blue sky, cool breeze, the scent of fall leaves and grills, a cold beer, the laughter of friends and a good old fashion Wisconsin brat.
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86 users found this review helpful

Oven Fried Chicken III

Reviewed: Aug. 13, 2010
I make a similar recipe using Panko Bread Crumbs; if you want to "kick this recipe up a notch", add a table spoon of hot sauce (I use Franks) and a quarter cup of parmesan cheese to the mayo and mix well before coating the chicken.
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10 users found this review helpful

Chicken Asparagus Roll-Ups

Reviewed: Jul. 26, 2010
Excellent recipe! I microwaved the asparagus in a pie plate covered with a moist paper towel till tender. I used two chicken breasts (only two of us) and butterflied them. I spooned and spread the mayo mixture over the breast before adding the provolone cheese and, then, added the asparagus and rolled/folded over the the chicken breasts. I used pound or so of asparagus in this recipe so I took the remaining asparagus and placed them around and between the roll-ups. I spread the remaining mayo mixture over the roll-ups and the asparagus and covered all with the panko bread crumbs (didn't have plain panko so used Italian Style Panko). ABSOLUTELY A MAKE OVER! THANK YOU!
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21 users found this review helpful

Clam Chowder II

Reviewed: Jan. 1, 2009
OK... the typical FANTASTIC RATING and review with "exceptions" on the ingredients. First off... FANTASTIC RECIPE.. DOH!!.. could a recipe with base ingredients "out of the can" be better than a "hand wringing" personally inspected and selected batch of ingredients... ???? Guess what.. RIGHT ON!!! Now for my "MODS"... everything the same "EXCEPT"... 6 slices of thick bacon crumbled; 1 TBSP of bacon fat reserved and added to the half cup of margarine (we used BUTTER) that I used to saute the 2 cups of onion, 4 stalks of chopped celery hearts till translucent/tender and, then, added 4 Red Potatoes washed, scrubbed and then cubed.. LEAVE THE SKINS ON.... We added this to the "canned" ingredients (but in our case they didn't have cream of potato soup so I went with 2 - 6.5 oz cans of cream of onion and 3 - 6.5 oz cans of clam chowder) and a 8 oz. bottle of Snows clam juice. All this was combined with a TBSP of parsley and 1 tsp each of thyme and dill. This was the BEST CLAM CHOWDER we have ever had... so simple it is mind boggling. TRY IT; YOU WILL LIKE IT.
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15 users found this review helpful

Grilled Chicken and Artichoke Soup

Reviewed: Jun. 30, 2008
Don't let my initial 4 star (WAIT.. it is a 5 star but, 4 star as a result of my OWN lack of ingredients.... rating detour you from trying an exceptional recipe. I followed directions EXCEPT I used marinate artichokes! Guess what, VERY GOOD but not perfect as I imagine the recipe should and could have been. I used 26 ounces of drained, marinated, artichoke hearts and the result was very good. It would have been FANTASTIC if I had compensated for the marinated artichokes by eliminating the white wine and lemon juice due to the marinade! This is a great recipe; just make sure you follow the directions and, as the first reviewer suggested, you may want to reduce the artichokes by half but, if you LOVE THOSE ARTICHOKES... go for it! Thank you for a great recipe!
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12 users found this review helpful

Shrimp Scampi Bake

Reviewed: Jun. 17, 2008
This was a great recipe! Follow the directions exactly and you can't go wrong. I didn't have fresh parsley or lemon juice (used RealLemon) and it still worked out well. My wife has requested this for my Mother-In-Laws visit this weekend (it better be good.... LOL) Thanks for sharing!
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1 user found this review helpful

Grandma's Chicken Chardon

Reviewed: Apr. 3, 2008
Took a hint from others about potential flavor blandness. I increased the butter to 6 Tbsps and added 2 tablespoons of Louisiana Hot Sauce to the Lemon/Butter sauce. I also seasoned the chicken breasts, prior to the egg dip, with fresh ground sea salt and pepper. Lastly, in addition to the Lemon/Butter/Hot Sauce Sauce and parsley, I topped the breaded chicken breasts with grated parmesan cheese and a VERY light sprinkling of Konriko Creole Seasoning. This put a little BAM in Grandmas Chicken Chardon. Thanks for sharing a great recipe; it will be a regular at our table!
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4 users found this review helpful

My Mom's Parmesan Chicken

Reviewed: Mar. 25, 2008
We loved this recipe; we used boneless/skinless chicken breast cut in equal longitudinal halves. We baked them in a large oven proof skillet for 35 minutes at recommended temp setting and finished, covered, as recommended for 15 minutes. This will be added to our menu rotation on a permanent basis. Thank you for sharing.
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Hot and Spicy Pecans

Reviewed: Mar. 12, 2008
Fantastic! Followed the recipe exactly and it was very good. The next time I made it (about 15 minutes after the first batch was gone... LOL) I added a teaspoon of Louisiana Hot Sauce... WOW..... really good and highly recommended if you would like to "kick" the recipe up a notch. Thank you for sharing a great snack recipe.
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12 users found this review helpful

Spicy Oven Fried Chicken

Reviewed: Mar. 3, 2008
What a great way to prepare chicken! I'm a diabetic so we used whole wheat stone ground flour in lieu of the all purpose white flour and splenda in lieu of the white sugar. We also used Panko bread crumbs. We, also, followed others who suggested dipping the marinated chicken in egg prior to applying the breading mixture. This really worked for keeping the breading on the chicken as it browned. It is also important to not disturb the chicken as it browns and to use a spatula to turn the chicken over. Lastly, we topped each browned chicken filet with Parmesan cheese prior to baking and used a rack to bake the chicken on. The chicken turned out very crisp and flavorful. Thank you for sharing a great recipe. This is going to be a "regular" on our family's dinner table.
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Erica's Delicious Slow Cooker Beef Roast

Reviewed: Feb. 11, 2008
This was fantastic! We seasoned the roast with a rub composed of 2 cloves of fresh crushed garlic and a 1/2 tsp.salt and 1/4 tsp of black pepper prior to browning. We also added a 1/4tsp of crushed red pepper and an additional two cloves of sliced garlic to the oil while it heated prior to browning; after that, we followed the recipe. Thank you for sharing!
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69 users found this review helpful

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