Chuck Sampson Recipe Reviews (Pg. 1) - Allrecipes.com (10777655)

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Cranberry, Sausage and Apple Stuffing

Reviewed: Jan. 3, 2015
I read a lot of reviews on this recipe and made my revisions based on my personal preferences. I suppose as some say...it's not fair to judge a recipe if you don't follow it...Hmm, oh well. I had a 13 Lb turkey, and this recipe makes a lot of stuffing, so the first thing I did was cut the recipe in half. I had more than enough to stuff the turkey and fill a small casserole dish. I used store bought herb stuffing cubes. I omitted the leeks and used 2 cups of chopped onions instead. I didn't cook the sage sausage on the stove, because I wanted the flavor and moisture contribution the sausage made to the stuffing. I simply broke it up into small pieces and mixed it in with the stuffing cubes. The sausage will cook fully during the time in the oven, so no worries. I used about a cup of the chicken stock. The flavor of the stuffing is amazing...your taste buds will sing with glee enjoying the perfect balances of sweet and savory. Everyone at the dinner table had another serving of this stuffing, to my delight!! I will make this stuffing again when the holidays come calling.
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1 user found this review helpful

Cornbread Muffins I

Reviewed: Dec. 10, 2009
For me recipe as written...it was too sweet and not enough like cornbread. I could of easily served this with strawberries and whipcream for the perfect "strawberry shortcake" concept. I decided to make this recipe again the following day with some changes, and made it in the traditional style regular pan. I reduced the honey to 1/8 cup. Sugar 1/2 cup. salt 3/4 tspn. cornmeal 3/4 cup + 1/8 cup more. baking powder 3/4 tspn. milk 1/2 cup + 1/8 cup more. I also put the corn in the food processor for a two or three times quick pulse spins. Everything else in recipe is ok to me. I found that this was much better for regular cornbread and still plenty sweet without going overboard. I enjoyed this batch much better than the first one. If approved by my supervisor at my job, I will bring her a sample of the revised recipe today and hopefully use this as as our go-to recipe at the hospital where I work as a baker. I think our customers would enjoy this.
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13 users found this review helpful

Classic Peanut Butter Cookies

Reviewed: Oct. 4, 2009
Another great cookie! I use this recipe in my bakery department at work, and my customers love this cookie. I make jumbo 4oz cookies, because my customers like big cookies. The cookie is soft and chewy and stay chewy and soft for days; however, my cookies never last more than a couple of days on the retail shelves. For variety, I dip the cookie half way into melted semi-sweet chocolate...wow, it has such a awesome look, it is hard to resist.
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8 users found this review helpful

Chewy Brownie Cookies

Reviewed: Oct. 4, 2009
Great Cookie. I use this recipe in the bakery department I work in and they turn out wonderful everytime. I deleted the water the recipe called for and followed the recipe the rest of the way. The cookie is soft and chewy and continued to stay that way as it was displayed for sale in the cafeteria. I can't keep them on the shelves. I sell out within 2 days if that! I make jumbo cookies 4oz size, because my customers like large cookies. For variety, when the cookie is cooled I dip half the cookie in melted white chocolate. The cookie takes on a very fancy beautiful look that makes it hard for my customer to resist. Sometimes, I use white chocolate chips instead of the chocolate ones.
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5 users found this review helpful

French Bread Rolls to Die For

Reviewed: Oct. 4, 2009
I use the recipe in the bakery department at a major hospital in my town. I use this dough when making delicious cheese rolls or you can change it up and make variety cheese and green onion, or cheese and jalepeno rolls. The possibilities are numerous. Simply use your favorite cheddar and cube it up with or without onions or whatever and chop it into the dough. These sell like hotcakes in the hospital cafeteria. The dough has great flavor. Before I put them in the proof box, I brush them with a beaten egg/water mixture. Makes my cheese rolls turn out beautiful in color.
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4 users found this review helpful

Sweet Smoked Pork Ribs

Reviewed: May 30, 2009
It was good, and I did not stick to the recipe, because I could tell that it would of been too spicy for my family. Here is what I did: I used 1 tablespoon of the pepper and white pepper. I used slightly less than the 1/4 cup of salt...lets say 1/4 minus 1 tablespoon. I used 1/2 of the cumin because I agreed with another reviewer that the cumin would of been too strong otherwise. Next time when I try this recipe, I am going to buy the frozen 100% apple juice and use it undiluted, I believe it will bring out a sweeter intensity that I would prefer. I also used apple chips to smoke with and that was great. The meat was fall off the bone good, and it was plenty spicy, so I was glad I had cut those peppers in half.
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22 users found this review helpful

Balsamic-Glazed Salmon Fillets

Reviewed: Mar. 14, 2009
I should of trusted my instinct. When you prepare the sauce and you are thinking "this stuff smells strong and overpowering"..that's your cue to quit preparing the recipe and make something else.
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2 users found this review helpful

Perfect Sesame Chicken

Reviewed: Jan. 25, 2009
I enjoyed this recipe and followed it exactly. Next time I make this, I will cut the surgar to 2/3 cup and reduce the cornstarch alittle...the sauce was too thick. I would of loved it even more if the chicken would of stayed crispy, but even before I added the sauce, the little crispness it had was gone when the sauce was added. All in all good recipe to cure the sesame chicken "fix" I was needing!
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1 user found this review helpful

German Chocolate Cake III

Reviewed: Jun. 1, 2008
Great Cake! I read the reviews and agreed with these suggestions. It's a must to toast the coconut and pecans. A little salt to the icing would bring out the flavor better...so I added 1/4 teaspoon. I should mention that I mixed 1-1/2 times the icing recipe. I had no problem getting the icing to thicken, but it's important to bring your initial ingredients to a boil while stirring constantly. As soon as it starts to boil you can see it's thickening. Once it's cools and you add the coconut and pecans...it's plenty thick. I also put mine in the refrigerator to set up even better. The cake batter provides enough to more than fill 2- 9" pans. Make sure you use CAKE flour not all purpose flour, it does make a difference. If you can't find cake flour, try bulk bins or go to your instore bakeries and ask them to sell you some. I found that the recipe produces too much batter and the cake rose over the edges of the pan and got crispy. ( not what you want on a cake )This also increases your baking time which is also what you do not want because it will make your cake drier. Next time I will remove 1/4 to 1/3 cup of batter off each 9" pan, that should make it perfect. The cake rises high and beautiful, I was very impressed! Lastly, I agreed that the cake was much better the next day..it got even more moist.I would make this cake the day before a special event to maximize the pleasure of this moist cake. I now believe I can make a cake from scratch with the moistness of a "box" cake! ..
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154 users found this review helpful

Cinnamon Rolls III

Reviewed: Jan. 12, 2008
Fantastic!! I made a few changes based on reviews and my own likings. I added the whole box of pudding, so I omitted the sugar. I also added...let's say 1/8 tspn of cinnamon and 1/2 tspn of vanilla to the dough. Bumped up the salt to 1 tspn. I mixed it in my Kitchen Aid stand mixer. I allowed the dough to rest for 1 hour before i started rolling it out. Wow, the dough had a great feel to it...you just knew then this was going to be a great cinnamon roll! I prefer a cinnamon smear spread as oppose to just sprinkling sugar and cinnamon on the dough. You will need more butter for this type of spread...but with butter how can you go wrong? I used 1 cup of sugar and about 6 to 8 oz of soft butter. Add your cinnamon to it ( I used 2 extra tspn of cinnamon ) and beat with hand mixer or stand mixer like I have until whipped into a some-what fluffy spread. I really love this whip-type spread..it really gives that cinnamon roll a better oowie-gooie out of the oven goodness! I omitted the nuts and used raisins instead. Enjoy!!
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32 users found this review helpful

Beef Stew VI

Reviewed: Jan. 12, 2008
This stew is very good! I did make some changes based on the reviews: Here is what I did. in a bag I put 1/4 cup flour, teaspoon of garlic powder, onion powder. 1/2 teaspoon of pepper. Put the stew meat in, and shook it up baby! Then I cooked it up in my ( cast iron ) dutch oven and seared in those flavors. This really put some great flavor on that meat and the yummy bits stuck to the bottom of the cast iron pan easily came off during the deglazing with the liquids. I didn't cut back on any liquids..actually you will probably want to add more towards the middle-end of the cooking time. I used 1/2 cup of red wine during the deglazing with the other liquids. I thought it needed more vegetables since I made this recipe 2 weeks ago staying true to the recipe..but this time when I did it, I added an extra ( 1 more carrot, celery, potato ) I added 1/2 of an extra onion. I also took the advise of another reviewer and added 1 tblspn each of ketchup, A-1 sauce, and wistersire sauce that really gave it some full-bodied flavor...Wow!! Served it up to my family with some home made southern style buttermilk biscuits...mmm, mmm, good delicious!! As my Dad also said.."There ought to be a law against cooking this good!"
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4129 users found this review helpful

Cabbage Roll Casserole

Reviewed: Jan. 12, 2008
Very basic 101 recipe. Not much flavor, no Wow factor at all. Thank God, that I read some of the reviews and added a few of the suggestions, but even then it just doesn't make the taste buds go wow. I added some wistersire sauce and some garlic powder and a little sugar. If I do make this again...hmmm, NOT!
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3 users found this review helpful

Serbian Ground Beef, Veggie, and Potato Bake

Reviewed: Jan. 7, 2008
This recipe doesn't have that WOW factor, but it is interesting. Interesting good I would say. It is quick to make...I had it in the oven within 20 minutes. I did make a few changes. I didn't bother with the olive oil, because the dripping from the beef were sufficent to do the vegetables. I cut the black pepper down to 1/4 tspn and reduced the red pepper flakes to a pinch based on the reviews I read that the dish was spicy. Even with those reductions the dish had plenty of spice, but also stayed "kid friendly" for my 4 and 6 year old. I also doubled the salt and added garlic powder. The 2 tblsn of half and half cream you add at the end of preperation seemed not to really contribute any real taste or texture ( cream-like )quality to the dish, so when I make this again, I will probably omit it. Also next time I make this recipe I will add more potatos, because the ratio potatos/meat is heavily on the meat side. I think I will cube 1 or 2 potatos mixing it up with the beef and still using sliced potatos for the top and bottom.
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66 users found this review helpful

Pistachio Crusted Chicken

Reviewed: Jan. 3, 2008
My family loved this recipe! Even my picky teenage daughter which hardly ever comes back for seconds..came back for seconds for this chicken. The chicken was so moist...I mean really, really moist. I used skinless chicken thighs instead of breast. I did change a few things. After reading many of the reviews, I made my revisions. I added 1/2 tspn of garlic powder and basil. I also added 1 tspn of onion powder and added it to the Italian bread crumbs since that was all I had on hand. I think it was a better choice for added flavor and spice. A hand full of reviewers said they didn't want to shell pistachios so they used other nuts..but shelled pistachios are readily available in cans along side all the other nuts made by planters and other brands in your local grocery. I put the nuts in my kitchen aid electric chopper...it was a snap. The raspberry sauce was really good and I too used the raspberry sauce thats featured on this web site "pork chops w/raspberry sauce." I followed directions for that except I added alittle corn starch to thicken it to my liking.
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41 users found this review helpful

Best Chocolate Chip Cookies

Reviewed: Jan. 1, 2008
vERRY eXXCELLENT cOOOKIE! I worked 10 years as a baker and the recipe we used at the bake shop was similar except this recipe didn't call for any cream of tartar, so I added it to my version. I added 1/2 tspn. What it does is make the cookie crack better when baking which gives it a better appeal in appearance as appose to that smooth top looking cookie which I don't like. It doesn't do anything for flavor so if you don't care about whether its smooth or cracked then don't bother with the suggestion.
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9507 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Apr. 9, 2007
Pretty Good! as a rule, I can't stand the flavor of cooked mayo on fish. So to get around this, I subsituted. Instead of 3 tablespoons of mayo, I used 1 tablespoon of mayo and two tablespoons of sourcream. Excellent! I also sprinkled some paparika on the fish before the final broiling for added color and apeal. Next time I do this recipe I will add some garlic powder to the party and after broiling, I will toss some chives or green onions on top for a perfect garnish.
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3 users found this review helpful

Caramelized Baked Chicken

Reviewed: Jan. 15, 2007
Good concept for this recipe. I changed it a bit by cutting the honey down to 1/4 cup and added 1-1/2 cup of appricot preserves. My family really liked it, and it carmelized as it should. I would make again
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1 user found this review helpful

Baked Chicken

Reviewed: Jan. 10, 2007
The aroma of this chicken baking was amazing. The taste of it wasn't as fantastic as it smelled, but it was good. I found it to need more spices. I think it should have garlic and more salt and other spices.. I am willing to explore that the next time I make it. This dish is worth making, my family enjoyed it. I made up the sauce ahead of time and had the chicken marinating in it over night.
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16 users found this review helpful

Crispy Baked Chicken

Reviewed: Jan. 10, 2007
Very good! I was surprised how crispy the chicken turned out. The cornmeal was the trick. I did add additional seasonings..garlic powder, onion powder, and alittle more salt. This is much better than the Shake N' Bake stuff and you can make this for pennies compared to the store bought coating that you never have enough coating to do the whole chicken. My family really enjoyed this and will add this to my dinner rotations.
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4 users found this review helpful

Brown Rice and Black Bean Casserole

Reviewed: Dec. 23, 2006
Nice change from the everyday. I took the advise of other reviewers and used about 1 cup of shredded carrot. I also doubled the brown rice. ( that rice sure had a nice flavor simmered in the vegetable broth ) I also used cheddar cheese instead of swiss. Next time I will mix montary jack cheese and cheddar. My family enjoyed it, and will make it again
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273 users found this review helpful

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