chester Recipe Reviews (Pg. 1) - Allrecipes.com (1573522)

Slow Cooker Bolognese

Reviewed: Nov. 17, 2011

This was good! I did double the recipe but used 1 pound beef and 1 pound ground pork. Leftovers worked so well in a baked rigatoni. Would I make this again? Sure! Thanks!

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While I would not define this as 'chili', it is very very good and very hearty for having no meat. I love cooking with quinoa and it works so well here. I didn't have any chipotle chilis in adobo sauce so I instead used a decent amount of ground chipotle seasoning. Aside from that, I stuck to the recipe and I won't stray when I make this again. Thanks! :)

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Best Egg Rolls

Reviewed: Sep. 28, 2011

As is? Too meaty and too bland. After realizing this, I added bean sprouts, a teensy tiny hit of sesame oil and some plum sauce. Money. Used fresh ginger and some broccoli slaw and regular cole slaw instead of just cabbage and carrots and chose to cook that with the pork.

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Pierogi I

Reviewed: Sep. 28, 2011

I don't know if this one was user error or the recipe...but I had so much trouble with the dough that I gave up after getting about half done. Perhaps it's just being a novice at pierogi making, so, honestly, I may try again sometime (should I forget the massive headache it gave me the first time around). I prefer not failing at recipes so there is a good chance this one will get another looksee!

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Da Beef Lover's Half Time Stuffed Meatloaf

Reviewed: Sep. 14, 2011

I modified this ever so slightly due only to what I had on hand, and was told it was the best meatloaf ever. Used 2 lbs beef, 1lb ground pork and a mix of breadcrumbs and rolled oats in place of the rice. It's ridiculously hearty and the heaviest meatloaf I've ever personally made. Can be stuffed with whatever meats and cheeses you have available. Keeper for sure! Thanks!

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Salsa Chicken Burrito Filling

Reviewed: Sep. 12, 2011

Leave out the taco seasoning and just increase the cumin and chili powder. Made for some really tasty burritos when paired with refried beans and cheese inside that tortilla. Like others, I also cooked on low in the crock all day then baked for about 10 minutes once assembled. Good eats.

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All-Day Apple Butter

Reviewed: Apr. 28, 2011

Very good! I cut back on the sugar and still found it too sweet though, but perhaps that's just my taste. Can't wait to incorporate this into my morning oatmeal. Thanks!

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Herbed Dumplings

Reviewed: Apr. 14, 2011

This was my first attempt at dumplings and they turned out perfectly. The only seasoning I used less of was the salt and this worked for me because the soup I used these with had little seasoning (it was the only reason I didn't scale back on everything else). Good recipe, thanks!

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Tasty Lentil Tacos

Reviewed: Apr. 14, 2011

Easy to prepare and tasted pretty good, actually! I was skeptical and will say I didn't forget that I wasn't eating a real taco, but I was fooled enough to believe that it tasted pretty similar! A great way to incorporate non meat meals into your routine. Thanks!

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Spaghetti Carbonara

Reviewed: Mar. 2, 2011

This is my go to recipe when I am in need of something fast and good! Follow this to a T but add a healthy dose of black pepper before serving and you've got a star. (if you beat your eggs and Parmesan cheese together, turn off the heat and add in the sauce you'll get something resembling perfection. Just stir relatively fast so you avoid chunks of eggs). I've also used diced pepperoni when in a pinch. Reheats well, too. Thanks!

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Best Ever Sausage with Peppers, Onions, and Beer!

Reviewed: Mar. 2, 2011

Reduced the sausages by half (only because of the amount of people I was feeding!) but kept all else the same. Simmered in sauce for close to an hour and it had the perfect taste and consistancy. I think the results with beer is far better than the wine used in past. Thanks much!

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Roasted Asparagus with Herbes de Provence

Reviewed: Mar. 2, 2011

This was good and the cook time dead on accurate, however 1 full tablespoon of herbs de Provence was a bit much for me. Perhaps I had a smaller bunch of asparagus than normal...I think I'll reduce the seasoning by half the next time I use this! Thanks!

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Refried Beans Without the Refry

Reviewed: Feb. 14, 2011

Reduce the salt and this one is a total winner. I eat my face off whenever these are made.

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Italian Beef in a Bucket

Reviewed: Sep. 10, 2010

This was very good, however tasted pretty much the same as Pepperoncini Beef also on this site (which is cheaper to make). I shredded the beef and piled it on some hoagies and toasted them with provolone cheese. My friends loved the sandwiches, as did I.

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Black Bean, Corn, and Tomato Salad with Feta Cheese

Reviewed: Sep. 10, 2010

I loved this and followed it to a T until tasting the dressing. It was so incredibly acidic and potent that I had to add about a tablespoon and a half of sugar. Also found that the dressing sits at the bottom of the bowl (no matter how much stirring or shaking one did!), and there was quite a lot of it...so I'll make this again, but probably halve the dressing. Stayed crunchy for days and was great on it's own or inside of a tortilla. Thanks!

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Pork Tenderloin with Dijon Marsala Sauce

Reviewed: Sep. 10, 2010

Phenomenal!!! I didn't have enough dijon to coat the pork loin before searing, but still this produced one of the juiciest and most flavorful tenderloins for me. Loved everything about the sauce and won't hesitate to make it again. Thanks for sharing this one!

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Meatball Nirvana

Reviewed: Aug. 30, 2010

The flavor of these is great...seasonings and all of that is right on. However, with all of the liquid in this recipe, I had to use an extreme amount of breadcrumbs. They still fell apart on me. I ended up salvaging what I could and letting them simmer in my sauce and giving up on the others as actual meatballs and tossing the crumbles into the sauce as well. Flavor very good...but at the end of the day, I think I'd stick to using an egg and nixing the milk.

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Scalloped Tomatoes

Reviewed: Aug. 20, 2010

I really wasn't sure what to expect from this one, but was intrigued enough to give it a try. I thought the bread (I used a nice Italian bread) did get soggy in parts and that was to be expected, I suppose. I would suggest toasting it beforehand (or going with others' suggestions in using seasoned croutons) but really, as is, it's pretty dang delicious.

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Rosemary Sherry Pork Chops

Reviewed: Aug. 20, 2010

This was really simple to throw together and let do it's thing and had a good flavor as well. Next time I'll caramelize my onions before placing them on top of the chops, but aside from that, I think this one is a keeper. Anytime I can find a chop recipe without having to use cream of mushroom (or the like), I am a happy camper! Thanks!!

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Stuffed Zucchini Boats

Reviewed: Aug. 12, 2010

Very good, very filling, reheats well and is pretty healthy. Score! I have to admit to adding garlic and a little more in the spice area, but that's truly just a personal preference. The results were nice. Made them ahead of time and just popped them into the oven later in the day. Nice and easy!

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