JoeTheBaker Recipe Reviews (Pg. 1) - Allrecipes.com (13961825)

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JoeTheBaker

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Jeff's Hot Dog Chili

Reviewed: Sep. 6, 2012
Awesome quick hot dog chili. Great in a pinch. Browned and drained the beef first. Used whole can of tomato sauce w/green chili, 1 Tbsp tomato paste, and 2/3 C water, and boiled down to thick sauce consistency. Also added garlic powder and a pinch of oregano. Tastes better than canned!
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9 users found this review helpful

Honey Garlic BBQ Sauce II

Reviewed: Aug. 27, 2012
Really delicious in chicken barbeque sandwiches. Made 1/4 of this recipe with only a few substitutions out of necessity: all brown sugar in place of the molasses, BBQ spice in place of the Cajun seasoning, and omitted the butter.
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1 user found this review helpful

Barb-a-fu

Reviewed: Jun. 1, 2012
This is really good, but next time I think I will season the tofu and put it in the fridge for a little while before breading. I used much less BBQ sauce than was called for (around 1 Tbsp per slice) to cut cals and sodium. Also subbed panko for cornmeal and turned out well.
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Szichuan Tofu and Red Bellpepper

Reviewed: May 17, 2012
Try it - you won't regret it! Only change I made was to sub in sriracha chile sauce and a pinch of red pepper flakes for the chile garlic sauce. Tossed in some shelled edamame with the red peppers. Can't say enough good things about this recipe! Thanks moaa!
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Braised Balsamic Chicken

Reviewed: May 14, 2012
Very quick and easy - and healthy to boot! Only had cheap balsamic on hand, so I halved it and added a pinch of sugar, but I think it would've been best with the whole amount. Subbed garlic for the onion and tomato sauce for the diced tomatoes due to personal preference. Flavor was good - I was afraid the spices would be overpowering, but this was not the case - and chicken was juicy. I highly recommend pulverising the rosemary with either a spice grinder or a mortar and pestle for better texture. Served this with whole wheat penne and roasted asparagus, Delicious!
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Crispy Chipotle Lime Tilapia with Cool Avocado Sauce

Reviewed: May 11, 2012
I can't speak as to the tilapia just yet, but the avocado sauce is BRILLIANT! I served it, omitting the milk, as a mayo alternative on Blackened Salmon Po' Boys and it was absolutely delicious. It's a great option for those of us who love avocado, but hate guacamole. So if you're iffy about trying this recipe because of the avocado sauce, just make it! You'll be happy you did.
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Ke's Cajun (Dirty) Rice

Reviewed: May 11, 2012
Served this alongside Blackened Salmon Po' Boys found on another site. I omitted the turkey and took the advice of other reviewers and doubled the cajun seasoning, but I thought it was just a bit too much. 1 1/2 tsp would probably be just about right for my tastes. But then again, I'm not Cajun ;p Also, be sure to use a good brand of Cajun seasoning. Generic won't cut it here. Anyway, my family LOVED it, and it disappeared almost as soon as it was on the table.
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3 users found this review helpful

Vegetarian Chickpea Sandwich Filling

Reviewed: May 11, 2012
Flavor was OK, but unless you intend to spend a good amount of time mashing, the texture is a bit too coarse for my liking. May try making this in a food processor.
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1 user found this review helpful

Black Bean Salsa

Reviewed: May 10, 2012
Tasty, delicious, and healthy! Used regular canned corn because that's what I had and omitted the onions due to personal preference. This dish pairs well as a side with the Salsa Chicken Burrito Filling recipe also on this site. Next time, I'll try adding a bit of lime juice and chile powder.
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2 users found this review helpful

Salsa Chicken Burrito Filling

Reviewed: May 10, 2012
I will add my voice to the choir of praises for this recipe. It is quick, easy, healthy, and delicious - and definitely a keeper. Not a fan of chunky salsas, so I gave it a spin in the blender (along with the garlic) before adding. I also used three chicken breasts and bumped up the ingredient amounts accordingly. Followed the recipe exactly, omitting the hot sauce, and couldn't be happier. Disappeared before I could take a picture!
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Photo by JoeTheBaker

Chocolate Cream Pie II

Reviewed: Dec. 28, 2011
It's rare that I give a recipe less than four stars, but this one deserves it. Let me start by saying that this pie has a great flavor. Unfortunately, the recipe itself just doesn't make sense. Only 3 Tbsp cornstarch and 3 egg yolks? Obviously not enough to thicken 3 C of liquid. I increased the cornstarch to 1/3 C and used 3 whole eggs and while it set just enough to hold its shape when cut, it still didn't set firm enough to my liking. The recipe also makes a lot of filling - which is nice for those of us who like to lick the bowl ;) but 1 C of whipped topping isn't really enough to cover the top properly. I used 1 C whipping cream to make fresh whipped topping and it did the trick. All in all, the recipe as is needs improvement, but I will tweak it and keep it on hand as a good base recipe.
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4 users found this review helpful
Photo by JoeTheBaker

Orange Meringue Pie

Reviewed: Dec. 28, 2011
This was one of the best pies I've ever had. Next time, I'll probably add a bit of orange extract to boost the orange flavor, but it still knocks your socks off without it. We used fresh squeezed tangerine juice in place of the orange. This pie is going into regular holiday rotation at my house.
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6 users found this review helpful

Krista's Sticky Honey Garlic Wings

Reviewed: Dec. 10, 2011
What a fantastic recipe! Reduced the sauce a bit before adding the cornstarch, and used it on chicken tenderloins. Absolutely delicious. This is definitely a keeper - and so easy! Want to try it on noodles with a few sesame seeds thrown in...
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3 users found this review helpful

Sesame Pasta Chicken Salad

Reviewed: Dec. 10, 2011
This really needs to be refrigerated overnight to allow the flavors to mellow. If not, the vinegar is way too strong to eat it right away. After a night in the fridge, it was good, but not great.
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2 users found this review helpful
Photo by JoeTheBaker

Cinnamon Chocolate Cake

Reviewed: Oct. 8, 2011
This recipe makes magnificent cupcakes. Just as moist as boxed mixes with better flavor. Made exactly 24 cupcakes; baked at 350 for 25 minutes. Only changes I made were to use dark cocoa instead of regular because that's what I had, and I added a pinch of cloves to accent the cinnamon. Frosted cinnamon flavored buttercream striped with chocolate. BEST CAKE EVER!!!!
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Easy Garlic Broiled Chicken

Reviewed: Oct. 6, 2011
Just did this recipe and boy was it delicious. I used bone-in thighs and legs and used the bake-then-broil method - 40 minutes at 400, flipping halfway through, then broil 5 minutes per side. Superb. Delicious with fried rice!
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3 users found this review helpful
Photo by JoeTheBaker

Breakfast Banana Cake

Reviewed: Oct. 4, 2011
This recipe makes GREAT muffins. They aren't very sweet, so if you're looking to satisfy a sweet tooth, you want to add some extra sugar. But, as is they make for a FANTASTIC breakfast muffin. The only thing I did different was to add a bit of coconut extract to accent the shredded coconut, and I also added a bit of freshly grated nutmeg. Oh, and I toasted the almonds before adding to the batter. D-E-Licious! Definitely a keeper.
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Chicken Fricasee

Reviewed: Oct. 2, 2011
I think this recipe has potential. I cut it in half and used three leg quarters rather than a whole chicken because that's what I had. To the broth, I added 1 celery stick cut into big chunks so I could remove it easily, salt, 2 crushed cloves garlic, 10 peppercorns, a bay leaf, some dried thyme, and the juice of one lemon. I omitted the peas and onions because I had none. At the end of cooking, I strained the broth and thickened it to use as gravy. As is, I have to give it four stars because it needed a little something extra, but with the added ingredients it's a 5. Many thanks to Cindy to providing this recipe!
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1 user found this review helpful
Photo by JoeTheBaker

Chicken Fricasee

Reviewed: Oct. 2, 2011
I think this recipe has potential. I cut it in half and used three leg quarters rather than a whole chicken because that's what I had. To the broth, I added 1 celery stick cut into big chunks so I could remove it easily, salt, 2 crushed cloves garlic, 10 peppercorns, a bay leaf, some dried thyme, and the juice of one lemon. I omitted the peas and onions because I had none. At the end of cooking, I strained the broth and thickened it to use as gravy. As is, I have to give it four stars because it needed a little something extra, but with the added ingredients it's a 5. Many thanks to Cindy to providing this recipe!
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5 users found this review helpful
Photo by JoeTheBaker

English Roast Beef

Reviewed: Sep. 30, 2011
Substituted beef broth for the water and used a rump roast because that's what I had on hand. The flavor was great, the gravy was delicious, but the meat turned out a little dry. Will make this again, but probably with more braising liquid and a little less time in the oven.
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3 users found this review helpful

Displaying results 1-20 (of 29) reviews
 
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