judy2304 Recipe Reviews (Pg. 1) - Allrecipes.com (15220157)

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Simple Beef Tips and Noodles

Reviewed: Nov. 12, 2014
I made this recipe pretty much as stated, but doubled it to have left-overs and cooked it in an electric pressure cooker. The only thing that I didn't double was the beef stock - I used 4 cups of homemade beef stock. I didn't have fresh mushrooms on hand, so I used 2 4 oz. cans of mushrooms (probably should have used at least 3 cans), and used top round steak. After browning the meat, and sautéing the onions and garlic, in the pressure cooker, I added back the meat and the rest of the ingredients. I also added 1/4 cup of red wine. I pressure cooked everything for 20 minutes on the beef setting and let it slow release the pressure. Since I didn't double the amount of beef stock used, I didn't double the cornstarch/water mixture, but found that I had to double that so the gravy wasn't watery and more like gravy. I served it over mashed potatoes, and my family loved it. By doubling the recipe, I had enough for 3 meals for 3 of us. So we have two more meals to look forward to. The next time we have it, I will try it over egg noodles. Thanks for the pressure cooker recipe, Dennis. It was great, and I will definitely make it again.
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E-Z Drop Biscuits

Reviewed: Oct. 17, 2014
I have made these biscuits a number of times, and my husband and I both love them. They are a bit crispy on the outside and tender on the inside. They aren't as dry as some biscuits seem to be. This recipe makes 11-12 good-sized biscuits. I melt the butter in the microwave, and then add the milk to cool it. Then I add the milk and butter to the dry mix. Don't over mix. Mix just until the dry ingredients are all moistened. For baking, it always takes 18 minutes to brown the tops of the biscuits in my oven. We never eat all of the biscuits for one meal. They warm very well when wrapped in a paper towel, put into a plastic baggie, and heated in the microwave for 45 seconds or so. I have had them in the frig for as much as a week and they still warm in the microwave like I just baked them.
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Tangy Mustard

Reviewed: Jul. 26, 2014
The only ingredient that I had to find was the Oriental mustard seed. I couldn't find the seed, but I did find the powder in bulk on Amazon. I make a homemade Dijon mustard for myself, but my husband prefers this spicier mustard. Between the two, we never buy store stone-ground mustard any more. This recipe is absolutely wonderful. I have to admit that we seldom wait a full 2 weeks before using it.
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Baked Denver Omelet

Reviewed: May 30, 2014
This recipe is a great base for a baked egg casserole. You can basically put anything into it that you like in a omelet. Since I generally make everything in quantity to freeze for later meals, I won't post all of the changes that I made. I have posted a modified recipe that I used. Portions of the casserole can be frozen for future meals, and I also freeze smaller portions for my mother for breakfast. This is a wonderful way to provide a healthy breakfast without the daily cooking. My Mom loves the variety to her breakfasts. I personally added a few more ingredients, but that doesn't diminish the quality of this recipe as a greater starter to get ideas.
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Hearty Beef Vegetable Soup

Reviewed: Apr. 23, 2014
I make large batches to freeze in meal sized portions. I make beef stock from grass fed beef bones, and use veggies that we either grow ourselves or buy from local organic farmers. I also use beans that I cook myself instead of canned. Even the tomatoes are raised in our garden and frozen for later use in soups and stews. This soup is rich, satisfying, and wonderful on a cool winter's evening.
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Great Black Beans

Reviewed: Mar. 25, 2014
This is my version of the Best Black Beans recipe on this site. With my revisions, I give it 5 stars. I also make this recipe in quantity for freezing as mentioned in my previous review.
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Best Black Beans

Reviewed: Mar. 25, 2014
I didn't give this recipe 5 stars because I did make some changes. This recipe is very simple, and may be great as written, but I think it needs a bit more flavor. I used cooked, dried black beans that I had soaked and cooked the previous day, and poured off some of the cooking liquid so that the beans were just covered. I don't rinse black beans that I cook because I feel that some of the nutrients of the beans are in the cooking liquid. Rinsing them after the soak eliminates the "gas" problem. In addition to the onion and garlic, I added lemon juice, fresh ground cumin, black seed (because I didn't have enough ground cumin), and apple cider vinegar. I brought this to a boil, and then let it simmer on a medium-low heat for about 45 minutes so that all of the flavors would blend. I made a large quantity, and will freeze it in portions for use as a side dish and to use in burritos and enchiladas. I think these beans would also be good if mashed and used to make re-fried black beans. The flavor is absolutely wonderful, and it's a great way to introduce nutritious beans into your diet.
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Chicken Florentine Casserole

Reviewed: Jan. 28, 2014
I was so looking forward to making this dish for my family. I made only a couple of changes that I think made it a little better than it would have been. I sautéed the chicken only long enough to brown it, and baked with everything else for 25 minutes, and then 10 minutes after the mozzarella was added. I used a bag of fresh spinach because I don't like any canned vegetables, and used milk instead of half and half. Other than these modifications, I followed the rest of the ingredients list to the letter. I may try this recipe again. I will make some of the suggested changes from other reviewers, and make some of my own. I will stay with using milk instead of half and half. The sauce was plenty rich with milk. The chicken was moist and tender. So I would do that the same and also use fresh or frozen spinach instead of canned. The amount of bacon bits was far too much. They made the dish much too salty. Next time, I will use crumbled real bacon or leave out the bacon all together. I think I would also reduce the amount of Parmesan cheese to 1/3 cup. Flavors in a sauce should blend and compliment, and I could single out the Parmesan cheese. I would also greatly reduce the amount of mozzarella cheese. The recipe calls for 2 cups. I used one cup and it was still way too much. I love mozzarella cheese, but this was overpowering. Neither my husband or I could eat this. We scraped off the chicken and picked out the spinach. This recipe has possibilities, but not as written.
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Chicken Florentine Casserole

Reviewed: Jan. 27, 2014
I was so looking forward to making this dish for my family. I made only a couple of changes that I think made it a little better than it would have been. I sautéed the chicken only long enough to brown it, and baked with everything else for 25 minutes, and then 10 minutes after the mozzarella was added. I used a bag of fresh spinach because I don't like any canned vegetables, and used milk instead of half and half. Other than these modifications, I followed the rest of the ingredients list to the letter. I may try this recipe again. I will make some of the suggested changes from other reviewers, and make some of my own. I will stay with using milk instead of half and half. The sauce was plenty rich with milk. The chicken was moist and tender. So I would do that the same and also use fresh or frozen spinach instead of canned. The amount of bacon bits was far too much. They made the dish much too salty. Next time, I will use crumbled real bacon or leave out the bacon all together. I think I would also reduce the amount of Parmesan cheese to 1/3 cup. Flavors in a sauce should blend and compliment, and I could single out the Parmesan cheese. I would also greatly reduce the amount of mozzarella cheese. The recipe calls for 2 cups. I used one cup and it was still way too much. I love mozzarella cheese, but this was overpowering. Neither my husband or I could eat this. We scraped off the chicken and picked out the spinach. This recipe has possibilities, but not as written.
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Jagerschnitzel

Reviewed: Jan. 3, 2014
This is one of my person favorites for pork tenderloin. I made only a couple of modifications to the original recipe.
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Roasted Chicken Broth in Bulk

Reviewed: Dec. 31, 2013
When I make broth, I make a large quantity for use in soups and to freeze in cubes. It doesn't take much more hands on time to cook a large quantity than it does a small one. This recipe makes a rich, healthy chicken broth that you can drink or use for recipes. I freeze some of it in cubes for use in flavoring brown rice and veggies, and use the rest of it to make soups. We have only 3 in our family, but cooking in bulk and freezing bulk foods saves me time. I make soups, stews, and even brown rice in large quantities and freeze them in meal-sized portions. It is important to break the bones used so that the marrow and collagen is released to the broth. The vinegar is used to release the collagen and nutrients from the bones. Incidentally, the difference between broth and stock is that both bones and meat are used in a broth. Stock uses only bones.
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A-1 Pot Roast Chuck Steak

Reviewed: Dec. 25, 2013
I use this recipe for beef arm roast. The roast comes out moist and fork tender, and the gravy is very tasty. I use garbanzo bean flour for thickening to increase the health value of the gravy. In the last hour, I add potatoes, carrots, and green beans for a great one pot meal.
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Vanilla Glaze

Reviewed: Nov. 22, 2013
I used this recipe to make a vanilla glaze for cinnamon baked doughnuts, and it was excellent. I had never used or made a glaze before, but learned from this one that a glaze shouldn't be made ahead of time. It hardens very quickly. I put it in the microwave to soften it up, but still had to work quickly to get it on the doughnuts. It didn't look pretty, but it sure tasted good. Next time I think I will use a little more milk so that it stays soft longer.
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Pork Medallions in Mushroom Marsala Sauce

Reviewed: Nov. 21, 2013
This is one of my favorite pork tenderloin recipes. This very flavorful, and freezes well. I generally make enough for a couple of meals.
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Baked Dijon Salmon

Reviewed: Oct. 31, 2013
I made this recipe exactly as posted, except that I left out the pecans because I didn't have them on hand. My family loved it. This recipe will definitely be added to my rotation of salmon recipes.
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Bottom Round Roast with Onion Gravy

Reviewed: Oct. 31, 2013
I made this recipe pretty much as it was written, but scaled down a bit because my roast was only 2 pounds. I dinged the review by one star because I did add some extra flavoring. I added 3 large minced garlic cloves to the onions, and browned the roast before cooking the onions and garlic. The other changes I made were basically the same as the recipe, but used for health value. I used Braggs Apple Cider vinegar instead of white vinegar, and garbanzo bean flour for thickening the gravy. I also added 3 crushed bouillon cubes to the water for extra flavor, and some rosemary and thyme. Because my roast was smaller, I used 1 very large onion that I had on hand. I added more water because I am a fan of one-pot meals, and added quartered potatoes and fresh carrots in the last hour. After adding the veggies, I increased the heat to bring it to a boil, and then reduced to low heat to simmer for the remaining time. My family loved this roast. It was moist and very tender. The gravy was flavorful, and the veggies turned out perfect. I will definitely be making this again.
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Taco Seasoning I

Reviewed: Oct. 4, 2013
Since trying this recipe, I never use store taco seasoning. I generally make 4 times the recipe to have it handy when I need it. I follow the recipe exactly, and it's perfect. It's a bit stronger than the packaged stuff. So you have to add and taste so you don't add too much.
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Classic Waffles

Reviewed: Mar. 20, 2013
I made these tonight to be rewarmed in the toaster oven in the morning. I didn't separate the yolks from the whites, but I beat the eggs pretty well before adding the other liquids. I also made sure that the butter had cooled before adding so that it didn't cook the egg. The waffles browned very well and raised well. They were also light on the inside. I didn't crisp them because that would be done in the toaster oven. I doubled the recipe, and will freeze the leftovers for future quick breakfasts. One word of caution I can offer is to be careful not to add too much batter to the waffle maker, and to spread the batter a bit before closing the waffle maker. The first couple of waffles made a mess all over the counter with the run-off. This is not the fault of the recipe, but the batter does spread and raise a lot.
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Roasted Garlic Cauliflower

Reviewed: Mar. 11, 2013
I have made this recipe a few times, and it's a great way to add flavor and color to cauliflower. I added the Parmesan cheese and sprinkled on dried parsley (didn't have fresh on hand), but I didn't have to use the broiler after baking. The cauliflower was beautifully browned after the baking. I generally make a couple of heads on a large cookie sheet, and then freeze them in meal-sized portions. When I use them for a meal, I simply have to thaw and re-warm them in the microwave.
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Cheddar Baked Chicken

Reviewed: Mar. 6, 2013
I made this dish for dinner tonight, and we all really liked it. The chicken was very moist, and it looked as good as it tasted. The only changes I made were to spray the pan bottom with olive oil instead of butter and skipped the cereal and the drizzle of butter. I baked it an extra 5 minutes to get more browning. I served it with cheddar and bacon scalloped-style potatoes, and steamed broccoli for a variety of color and texture. I will definitely make this again, but I think I will try adding Italian seasoning and additional garlic powder for more flavor.
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