Dave W. Recipe Reviews (Pg. 1) - Allrecipes.com (10781325)

Citrus Chicken Stir Fry

Reviewed: May 16, 2012

Very good. I used soy sauce instead of tamari, and I minced the ginger (discard it? No way !).

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Peppery Beef Stir-Fry

Reviewed: May 14, 2012

After reading other reviews, I cut the amounts of soy sauce, cayenne and black pepper in half, and everyone liked it. I mixed in cooked penne noodles at the end.

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Japanese Ginger Pork

Reviewed: Apr. 30, 2012

I didn't have mirin, so I substituted using sake and a pinch of sugar. It was good, but because it doesn't produce much sauce, we found it a bit dry, even using all of the marinade.

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Very good. Like other reviewers, I reduced the amount of sugar, using 1/4 cup each of brown and white sugar, and that was ample. I used half butter and half margerine, and also added 1/2 tsp of nutmeg to the mix. Will definitely make again.

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Meat Pie (Tourtiere)

Reviewed: Apr. 1, 2012

Very good. I browned the ground pork with the onions before adding the water, so I only had to let it simmer for about 20 min. I only added a dash of cinnamon, but also added some thyme and summer savory. I was out of white potatoes, so I mashed a sweet potato instead.

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Octoberfest Roast

Reviewed: Mar. 23, 2012

This was terrific ! The only thing I did differently was put a mixture of onion wedges, carrots and celery on the bottom of the pot, then laid the seared roast on top of the mixture.

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Honey-Topped Sweet Potato

Reviewed: Mar. 23, 2012

This was very good and simple to make. I doubled the recipe, but mashed the sweet potatoes and stirred in the remaining ingredients to the mash. I cut the brown sugar down to 7 tsp though. Will make again.

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Tomato Pork Loin Chops

Reviewed: Mar. 13, 2012

Sorry, this is not a recipe I'll be making again. It was easy to put together and I don't mind a dish with some heat, but 2 tsps of chili powder in essentially only one cup of sauce ? I only used 1½ tsp and I still found it too much. Also, I didn't care for the combination of chili powder and fennel.

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Tropical Sweet Potato Fries

Reviewed: Nov. 30, 2011

Tasty !

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Beef Pot Roast

Reviewed: Nov. 16, 2011

Simple and tasty. I had a 1 kg (2-lb) roast for the two of us, so after the initial 30 min @ 325° and 1 hr at 300°, the internal temp was 180° (well done). It was great, but next time I might cut it back to 45 min.

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Mediterranean Chicken

Reviewed: Nov. 15, 2011

Very good. I only used two chicken breasts, but kept the same amounts for the rest of the ingredients so there was plenty of sauce. I used a can of diced tomatoes (with liquid), used dried herbs (add these at the same time as the diced tomatoes) and manzanilla olives. When the chicken was added back into the pan, I added about 2/3 cup of frozen tortellini to cook for the last 7 minutes.

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Apple Chicken Stir Fry

Reviewed: Nov. 2, 2011

China produces about a third of the world's apples, so it shouldn't be surprising to find it as an ingredient in this oriental dish. What a nice addition ! It was also a good way to use up some leftover cooked chicken. I used white rice, but added a little soy sauce for colour and flavour.

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Easy Chicken Cutlets with Apples

Reviewed: Oct. 16, 2011

This was excellent, my wife and I liked it and I'd make it again. I made it as per the directions, but since I only had a small red apple, I used it and also one Bartlett pear, which we thought went well together. Didn't have Marsala on hand, so I used a homemade Shiraz.

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Butternut Squash Bisque

Reviewed: Oct. 8, 2011

I liked this, and I made the stock using the Bramblett's Vegetable Stock recipe also on this site. I found the resulting texture to be similar to Canadian pea soup. I agree with another reviewer that if you are going to add the cream, to do so only when you're ready to serve so it will last longer in the fridge.

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Bramblett's Vegetable Stock

Reviewed: Oct. 8, 2011

This produced a very nice stock. Ignore the typo error where it says the original recipe yields "1-1/2 quarts". The only liquid ingredient here is 1 quart (or litre) of water, so once you've let it simmer for 30 min., you're left with about 2-1/2 cups of stock. I added 1/2 cup water at the end and used the total 3 cups in the Butternut Squash Bisque recipe also on this site. This is a great use for vegetable scraps, which later got tossed in the compost bin.

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World's Best Pasta Sauce!

Reviewed: Sep. 23, 2011

Excellent ! I used 1 lb ground pork instead of sausage. Will make again.

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Basil-Garlic Grilled Pork Chops

Reviewed: Aug. 23, 2011

Pretty good. I used 2 tbsp of lime juice and 1 tbsp of dried basil to approximate what the recipe called for, but I only used 1 clove garlic. I grilled them for 4 min each side on the BBQ, and finished them off in a 400 F oven because they were thick cuts, until the centers reached 160 F.

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Pork Tenderloin with Pineapple Salsa

Reviewed: Aug. 11, 2011

Very good. I used boneless pork chops, cut back a bit on the cooking time and omitted the cilantro, but otherwise followed the recipe.

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Italian Baked Cannelloni

Reviewed: Jul. 14, 2011

My family really enjoyed this. I followed some of the suggestions of other reviewers, ie. used less than a tbsp of olive oil, used half of an thinly-sliced onion with the meat and the other half with the tomato sauce, drained the stewed tomatoes of just the excess liquid, and also took Chef Grazia's suggestion and finely chopped 1 carrot, 1 celery stalk and 1 cremini mushroom to cook with the ground beef. The national chain grocery store where I shop carries Catelli's Express Cannelloni, which is a dry oven-ready pasta. The 200g box contained 23 dry cannellonis, which were 3½" x 1" in size. If you're using an oven-ready variety, you can skip the directions about boiling altogether. There was enough mix to stuff all 23 tubes, so I did just that; just spread any remaining mix over the top of them before topping with the tomato mixture. Cover with aluminum foil and bake at 350 F for 45 min. Let cool for 5 min., then serve. A "keeper".

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Amber's Sesame Chicken

Reviewed: Jun. 19, 2011

Very good, and everyone in my family liked this. I used a bit less than 1/4 cup of sesame seeds in total, ground ginger in place of the 5-spice powder, a whole onion cut in wedges and a whole green pepper sliced, and made the simple soya sauce/sake-based Teriyaki Sauce recipe from this site. I felt 1 tsp pepper was a bit much, so next time I'll cut back. As others have recommended, I tripled the sauce, but next time I'll quadruple it. The sauce thickens quickly in 1-2 min.

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