Janet - NJ Recipe Reviews (Pg. 1) - Allrecipes.com (1969779)

cook's profile

Janet - NJ

Reviews

Menus

 
View All Reviews Learn more

Sensational Sirloin Kabobs

Reviewed: May 28, 2003
WONDERFUL ... Used 2lb London Broil. Started the marinade about 11pm. Created a 'quick' marinade for veggies - 2TBS garlic Olive Oil, some oregano and garlic. Tossed the veggies for a few minutes before putting on the skewers. While the Kabobs were grilling, put the left-over Beef Marinade in a small sauce pan and brought it to a slow boil. Grilled kabobs for only 9mins ... turning every 3mins ... They were juicy!!! Fortunately there was ample left-over meat (cooking for just my husband and I). After Dinner we grilled the remaining meat to be used later in the week for left-overs. YUMMY!!
Was this review helpful? [ YES ]
146 users found this review helpful

Salmon with Pecan Honey Glaze

Reviewed: Jul. 30, 2003
Fast and Easy way to make Salmon. Cooking for (2). Toasted Walnut pieces in Skillet. Used only about 3Tbs butter, equal parts Honey Syrup (about 2-3Tbs ea), tsp of dried mustard and a capful of Vanilla. This gave the glaze a suble sweetbuttery flavor but NOT overpowering. Added the Walnuts and let it simmer while Salmon cooked. Only used about 2Tbs of oil to coat bottom of pan... Salmon BROWNED nicely. The glaze was the PERFECT compliment to the CRUSTY Salmon and the VERY soft Walnuts. As with most recipes ... I am a TASTER ... I can always ADD but cannot remove an ingredient. THANKS...
Was this review helpful? [ YES ]
41 users found this review helpful

Marinated Rosemary Chicken

Reviewed: May 18, 2004
I used this recipe as a STARTER THANKS so much. I had (1) 3-1/2 lb chicken. I combined 1-TBS of 'Great Garlic' from "Tastefully Simple", with 2-TBS Olive Oil, Parsley, Rosemary, Thyme (all dry) & about 2-TBS Lemon juice. Rubbed Cavity, under Skin and lightly over outside of chicken. Let marinate only 2hrs (my time was short) ... Baked (15 mins at 450) and then (1-hr at 350). WOW !!! Bird was brown and the chicken was so moist!!! THANKS Again!!!
Was this review helpful? [ YES ]
17 users found this review helpful

Jenny's Grilled Chicken Breasts

Reviewed: Oct. 29, 2003
Like others, I cut WAY back on the LEMON juice. For (2 Large) breasts I used about 2-3 TBS Lemon. After adding some parsley, fresh ground Pepper, some Mrs Dash 'Table Blend', Garlic Powder and Minced Onions (did not onion powder), I still found it TOO lemon-y. I added more Garlic and about 1 TBS Minced Onion. The mixture thickend nicely. Dipped chicken and let it sit for about 30 mins. Too Cold outside, used Med-Hi heat in a very LIGHTLY oiled pan. The chicken BROWNED Beautifully and the extra onions carmelized. SUPER Jucicy with a hint of LEMON... THanks
Was this review helpful? [ YES ]
5 users found this review helpful

Divine Meatloaf

Reviewed: Feb. 17, 2004
WOW! Absolutely fantastic!! I did not have any green peppers (so I simply omitted them). Used FreshFrozen Mushrooms and 1TBS re-hydrated minced onions. The Crackers I used were Keebler TownHouse (low salt) and 'regular' OnionSoup Mix. Like other Reviewers I created the Sauce to 'taste' .. about 3/4Cup Ketchup 2TBS BrownMustard & about 4TBS BrownSugar. I did not want the sauce to be too 'Ketchup-y' I used an 8x4 Loaf Pan and Baked for 50 Minutes. It came out PERFECT. My husband loved it too. -... I can now make a great Meatloaf thanks to YOUR Recipe ...-
Was this review helpful? [ YES ]
4 users found this review helpful

Easy and Elegant Pork Tenderloin

Reviewed: Sep. 20, 2003
I've made this Several times and each time it gets better and better !!! TOnight I used 1-lb center-cut roast. I start with plain crumbs and add garlic powder, oregano and fresh ground pepper (to taste). Mix in a little ExtraVirgin Olive oil (about 1-2 TBS). Then pat mixture on meat. Place meat in glass Pyrex and cook about 40 minutes on 350. The crumbs get toasted, but NOT dry and crumbly. The meat is ALWAYS Super tender and juicy. I love this Recipe!!!
Was this review helpful? [ YES ]
4 users found this review helpful

Grilled Swordfish with Rosemary

Reviewed: Mar. 12, 2004
Fantastic! Used 'Dry' RoseMary, but did everything else the same. Only let it marinade for about 40-minutes. Put a little olive oil in skillet and cooked on Medium heat 4-mins on each side. Put the 'Garlic' from the marinade in the skillet and let it get golden brown. I also added a touch of fresh ground Pepper to the LemonMixture & whisked to a light-lemony color. FRESH Lemon & Garlic are the key to this great marinade. THANKS
Was this review helpful? [ YES ]
3 users found this review helpful

Apple Pork Chops

Reviewed: Apr. 15, 2003
Wonderful FLAVOR. I followed the recipe 'as written' w/ one exception. Apples are not in season in April. I some leftover 'fried' Apples. I also used 'Minced' Onions (I soak them in water for a few minutes to soften) they saved chopping time. The consistency of the 'fried' Apples made for a wonderfully thick 'topping'. CLOVE is the Magic in this recipe. The chops were done in 30minutes. don't understand what others wrote. I used 3/4" boneless center cut CHOPS. They were moist and juicy. A definite KEEPER.
Was this review helpful? [ YES ]
3 users found this review helpful

Easy Guacamole

Reviewed: Apr. 11, 2003
WOW! Bought Avocados about 1wk prior, put in paper bag to ripen. All you need to do is invert skin. This makes is VERY easy to mash. I substituted LEMON for lime juice. SUPER easy and GREAT tasting .. The left overs are great on sandwiches.
Was this review helpful? [ YES ]
2 users found this review helpful

Marinated Pork Tenderloin

Reviewed: Mar. 9, 2003
OUTSTANDING. Since there is just (2) of us, I get my Tenderloins in 3/4 lb sized. I used the same amount of marinade and was only able to let it marinate for 2hrs and it was great. I used the suggetion earlier - placed remaining marinade in sauce pan and brought it to a slow boil. I let it simmer for about 35-40 minutes. It thickened and looked beautiful on meat and GREAT on the tongue. I substituted 'raspberry wine' vinegar for sherry. My husband was detained at work and even after 1.5 hrs and re-warming in microwave it was SUPER moist and juicy. Will be using this marinade for chicken as well.
Was this review helpful? [ YES ]
2 users found this review helpful

Glazed Pork Chop

Reviewed: Mar. 9, 2004
VERY GOOD and Very Easy. Used (2)CenterCut Chops (did not butterfly) and cooked for 30-minutes at 325. I had extra glaze. I turned on the broiler, topped each chop with remaining glaze and cooked an additional 2-3 minutes. Dont know that I would call this a glaze. But unlike some reviewers, there was nothing WATERY about this. While 'sugar' will always melt, it stayed on chops. Used a little more BrownSugar & BrownMustard. The FreshLemon sprinkled on top adds that extra taste. And to top it all off, it was easy & the chops looked GREAT.
Was this review helpful? [ YES ]
1 user found this review helpful

Baked Salmon II

Reviewed: Mar. 5, 2004
This is GREATE. The only thinkg I did not have on hand was FreshParsely but it did NOTHING to take away from the taste. My husband and I both said 'this is a keeepr' and would cost at least $20/pp in a restaurant. THANKS!!
Was this review helpful? [ YES ]
0 users found this review helpful

Baked Fish with Shrimp

Reviewed: Jan. 26, 2004
WOW!!! As with most recipes we all 'doctor' them to accommmodate our own 'tastes'. To the Basic White Sauce I added -> about 1-tsp Minced Onions (I re-hydrate them with equal parts water and let them sit for a few minues), 1/2-tsp or so of Fresh Ground Black Pepper, Dash of Cayenne and Pinch of Nutmeg. Also buttered some dry-breadcrumbs and sprinkled them on top ... Even my husband RAVED ... Served with BakedPotate and Veggie Blend (Carrot, Brocolli and WaterChestnuts) Becuase I was making this for (2), there was plenty of Sauce to spoon over Veggies .. a DEFINITE Keeper
Was this review helpful? [ YES ]
0 users found this review helpful

Garlic Shrimp Linguine

Reviewed: Sep. 21, 2003
WOW!!! What a great recipe as "OD32T3" wrote its a GREAT basis for an outrageous sauce. My recipe: 1-1/2 sticks butter, blended in tablespoon of flour, added 6-7 mushrooms, 7 cloves garlic & about 1/3-Cup EVOO ... let this simmer for a bit... added about 1/4-cup 'Korbel' (no white wine available), then about 4-TBS fresh grated Pecarino Parm Cheese. The cheese did clump a bit but added a great texture to the sauce. As a final touch I added a healthy dose of oregano. I am a 'taste' cooker. I know the taste I am looking for and with these BASICS I was able to create a gourmet-sauce ... THANKS
Was this review helpful? [ YES ]
0 users found this review helpful

Chicken Divan

Reviewed: Apr. 24, 2003
Found this recipe too 'saucy' and the brocolli overpowering. I followed it to a 'T' including Water Chestnuts which my husband & I enjoy. There was plenty leftover ... Certainly not a keeper.
Was this review helpful? [ YES ]
0 users found this review helpful

Thai Peanut Chicken

Reviewed: Mar. 9, 2003
This was fantastic!! My first hand a 'Thai' food. I could not find 'white' cayenne so I used 'red'. This worked WONDERFULLY. The only I will do different next time it to use a LARGER skillet. THANKS ...
Was this review helpful? [ YES ]
0 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Most Popular Blogs

Read our allrecipes.com blog

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