chrisdwilliams Recipe Reviews (Pg. 1) - Allrecipes.com (10753602)

cook's profile

chrisdwilliams

Reviews

Menus

 
View All Reviews Learn more

Mouth-Watering Stuffed Mushrooms

Reviewed: Sep. 18, 2014
As written, this was bland and soggy. After sitting for a few minutes, the mushroom juices bled into the filling leaving the edges looking grey. Embarrassing to serve at a party, and not that tasty either. We also made the parmigano stuffed mushrooms on finecooking.com to serve at the party, and they are much better; my guests at every one of those mushrooms!
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by chrisdwilliams

Thai Curry Soup

Reviewed: Nov. 14, 2013
To get closest to the Noodles version, use full-fat coconut milk, a couple of tomato wedges and some shaved purple onion. Even without those changes, this is a 5-star recipe; make it, and you will think you took yourself out for Thai food. Note that neither the noodles nor the shrimp re-heat well; if you are going to have leftovers, cook only the shrimp you need. Save the remaining broth and add fresh shrimp and fresh noodles when you eat it.
Was this review helpful? [ YES ]
0 users found this review helpful

Megan's Granola

Reviewed: Sep. 3, 2013
Great basic granola recipe with lots of flexibility. To make 1/2 a recipe, you need 4 cups oats, 1-1/2 c. wheat and/or oat bran, 1/2 cup honey and/or maple syrup, 2 cups of nuts and/or sunflower seeds, 3/4 tsp salt, 1/2 c. vegetable, coconut or other oil, 1/2 Tbs cinnamon, 1/2 Tbs vanilla and 1 cup dried fruit. Add 1/4 cup of brown sugar to taste. I generally use honey rather than maple syrup since I couldn't detect any maple flavor and the honey is much cheaper. Also I cannot recommend some of the water-based substitutions I've seen in other reviews such as applesauce, water and maple flavor (??) - you are making many servings of granola and the oil fills an important purpose.
Was this review helpful? [ YES ]
1 user found this review helpful

Tortellini Soup I

Reviewed: Feb. 10, 2013
Very good flavor, although tortellini, zuccini and peppers would have been very overcooked if simmered for 45 minutes as written. A better process would be to cook the tortellini separately and combine just before serving, and cook vegetables only until crisp-tender. If you do cook the pasta in the soup, you should cook it no more than the time listed on the package (in my case, only 12 - 15 minutes).
Was this review helpful? [ YES ]
0 users found this review helpful

Sesame Seared Tuna

Reviewed: Feb. 3, 2013
Great flavor, fast and simple. I always eat tuna with wasabi, and sadly didn't have any on hand when I sat down to this dish last night - but the sauce was perfect, and I didn't miss the wasabi at all. This would also be GREAT as an appetizer at an elegant party.
Was this review helpful? [ YES ]
1 user found this review helpful

Baked Maryland Lump Crab Cakes

Reviewed: Jan. 22, 2013
Just barely acceptable; too much egg made this a bit rubbery and egg-like; the flavors were just OK. I didn't see this in the recipe, but the flavor was very much improved when served with lemon wedges.
Was this review helpful? [ YES ]
0 users found this review helpful

Chocolate Crackled Cookies

Reviewed: Nov. 2, 2012
I think I've figured out why these may look "oily" or "gooey" on top (when the powdered sugar disolves into the oil in the cookie and the cookie looks more glazed or soggy than white and chocolate crackled). This occurs when the cookie is underbaked. I put the oily-looking ones back in the oven to finish cooking and sprinkled new powdered sugar on top, and they looked much better, and were very tasty. FYI, I originally cooked them 10 minutes in a pre-heated oven, however some of them were slightly larger than 1-1/4" which would have necessitated a longer cooking time. Flavor was very good, both fully- and slightly under-cooked.
Was this review helpful? [ YES ]
1 user found this review helpful

Garlic Kale

Reviewed: Sep. 23, 2012
As written, this recipe was OK but not great. When cooked as directed, the kale (very fresh, organic) was tough and unpleasant to eat. When I realized this, I took the tip of another reviewer and added water and cooked the kale another 15 minutes until it had softened enough to enjoy. If you cook the kale only until "bright green and wilted" you will be eating a very chewy dish.
Was this review helpful? [ YES ]
4 users found this review helpful

Fennel Risotto

Reviewed: Jul. 22, 2012
This dish was excellent. The only reason I gave it four stars instead of 5 is that at 1/4" thick, some of the fennel was underdone. I would recommend slicing the fennel about 1/8" thick. Also, if you are not familiar with fennel, you should know that as you slice it, it will separate into thin v-shaped pieces. The core will not separate and be solid; this should be discarded. As others have noted, I used 1/2 & 1/2 instead of heavy cream and it was very creamy with wonderful flavor.
Was this review helpful? [ YES ]
0 users found this review helpful

Smoky Eggplant and Yogurt Salad

Reviewed: Jun. 23, 2012
Very good! I had this with pita and red peppers on the side, and my teenage son (who does NOT like eggplant) and I made a meal of it. I did omit the smoking step and would like to try that another time. If I truly loved eggplant, this would have been a 5* recipe because it is a very delicious way to consume that vegetable.
Was this review helpful? [ YES ]
1 user found this review helpful

Turkey Sloppy Joes

Reviewed: Apr. 10, 2012
I'm a bit of a foodie, and this recipe was simpler than I usually choose. That said, the flavors were very good, and I really appreciate that I had everything on hand. We don't exactly pile on the meat, and this amount would easily make 8 sandwiches with our standard sized whole wheat buns.
Was this review helpful? [ YES ]
1 user found this review helpful

Chicken with Lemon-Caper Sauce

Reviewed: Mar. 28, 2012
This is excellent - and my kids (11 and 17) love it too. We sometimes add spinach and mushrooms. If you don't want to open a whole bottle of wine, buy a small ("airline size") bottle at your local liquor store - you will use about 1/2 of one for this dish. Simple enough for a weekday, and good leftover too.
Was this review helpful? [ YES ]
2 users found this review helpful

Turnip Souffle

Reviewed: Oct. 1, 2011
Turnips are extremely unpopular in our house, and I turned to this recipe to use the allotment from our CSA. The souffle was good, and the turnips were eaten, but I can't help but think that it was a bit plain. A couple of more ingredients such as some cheddar cheese, a small diced onion and maybe some chopped flat leaf parsley would have made the dish a 5-star offering.
Was this review helpful? [ YES ]
14 users found this review helpful

Chicken Tikka Masala

Reviewed: Aug. 3, 2011
Far too salty, but otherwise GREAT flavor! Although I cut the chicken in larger chunks because I didn't want to use skewers, it stuck horribly to the grill. I think next time I will use a well-greased grill basket instead of trying to cook the chicken directly on the grill. Re: salt, I'd recommend no more than 1 tsp in the martinade and 1/2 tsp in the sauce. Also, the sauce - while amazing in flavor - was pretty thick and I will try to lighten it up by substituting 1/2 milk for the heavy cream. I will make this one again (maybe even next week) with the above adjustments.
Was this review helpful? [ YES ]
0 users found this review helpful

Seven Layer Magic Cookie Bars

Reviewed: Jul. 27, 2011
A classic, delicious. The secret to getting the bars to stay together is chilling them before you cut them up. If you chill them, it takes a little more force to cut them up but once cut they will hold their shape and pop right out of the pan. A thin, flat metal spatula (such as an offset spatula used to ice a cake) will also help in removing the bars from the pan. Alternatively, you can line the pan with parchment, leaving a little parchment to hang over two sides of the pan. Run a knife or spatula around the edge of the pan to loosen the edges of the bars (again, after chilling) and then pull on the paper to remove the bars in a single piece. Place on a cutting board and use a chef knife to cut into pieces.
Was this review helpful? [ YES ]
11 users found this review helpful

Beef 'N' Bean Burritos

Reviewed: Jul. 14, 2011
Not so good; the soup is a poor addition
Was this review helpful? [ YES ]
3 users found this review helpful

Carrot and Fennel

Reviewed: Jul. 7, 2011
Good but very heavy - would be good in the winter, perhaps with some fresh mushrooms added.
Was this review helpful? [ YES ]
0 users found this review helpful

Arugula and Watermelon Salad

Reviewed: Jun. 24, 2011
I rarely give 5 star ratings, but this salad is a winner. Like others, I carmelized the onions. My family - who do not like arugula or feta - emptied the salad bowl. Will definitely make again - thank you!!
Was this review helpful? [ YES ]
6 users found this review helpful

Bill Clinton's Lemon Chess Pie

Reviewed: Mar. 29, 2011
This reminded me of a Domino's pizza - it looked so delicious but the taste was very bland and disappointing. Somehow the whole was much less than the sum of the parts - real butter, eggs, milk, real lemon juice, sugar and homemade piecrust should have been wonderful, and they just weren't. To me the only point of dessert is to taste great, and this pie just didn't make the cut. As other reviewers noted, there was not enough lemon flavor from 1/4 c. lemon juice, the recipe makes a lot of filling (completely filling a homemade 9" piecrust with tall crimped edges), and it takes about twice the recommended time to cook.
Was this review helpful? [ YES ]
3 users found this review helpful

Carrot Cake

Reviewed: Jan. 30, 2011
This was delicious. The only change I made was to use just 1/2 c. vegetable oil, which I do not believe hurt the taste at all.
Was this review helpful? [ YES ]
3 users found this review helpful

Displaying results 1-20 (of 39) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Guilt-Free Munchies
Guilt-Free Munchies

Get healthier takes on your favorite between-meal snacks.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

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