Dale Recipe Reviews (Pg. 1) - Allrecipes.com (1081512)

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Cranberry Gelatin Mold

Reviewed: Nov. 17, 2009
OK, making this for a club Thanksgiving dinner party. After preparing the jello, it sez to stir in the cranberries - that being the can of whole cranberry sauce. Did anyone figure out how to blend it all together? There were lumps of gel so I put my hand into the mixture and broke up the cranberry sauce otherwise there would be huge globs in the bottom layer. It surely didn't melt down! We'll see how that all works out tomorrow. Wish me luck.
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3 users found this review helpful

Chicken Paprikash I

Reviewed: Nov. 11, 2009
My mother made this for years as I was growing up and I also make it. Here is what we do: Use bone-in chicken, cut up, salt and set aside. Add canola oil to dutch oven. Heat, add chopped onion and cover the top of the onions with hot Hungarian papkria til onions are soft. Add chicken. Add 1/2 to 1 c. water. Cover til chicken is cooked. Remove chicken to platter, keep warm. Mix flour into sour cream. Gently add to liquid in pot, stirring til thickened. Do not boil. Add chicken back into pot. Forget the pasta, noodles, rice and whatever else these people are using! The only way to serve it is with hlousky which is a drop dumpling made with flour, salt, egg and milk. Mix til thick. Flick bits into boiling water, drain, keep hot. Serve chicken with gravy over the hlousky. Perfection!
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5 users found this review helpful

Chop Suey

Reviewed: Apr. 30, 2009
Well, just made this for dinner. Here are my suggestions: 1-2 T. oil rather than shortening, saute a couple of cloves of garlic with the diced pork (who said ground pork?!), a couple of ounces of soy sauce (or ponzu), and last but not least - 2 T. molasses! That was the missing ingredient! I did chop some red bell pepper and saute also with the vegetables. Instead of bean sprouts, I used a can of fancy mixed Chinese vegetables, which also contained bean sprouts. Now, that's chop suey!
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10 users found this review helpful

Meatloaf with Italian Sausage

Reviewed: Nov. 11, 2007
OK, my turn.. I live part time in The Villages, Florida where there are many, many golf courses and country clubs. One of the newer country clubs serves a meatloaf that is an exact replica of this one! It is one of the most popular dishes that are ordered. I tried this one since it sounded like it would pretty much match theirs. WoW!! My husband couldn't believe I made it. It is amazingly delicious. I am SO happy I found it. It's the same size coming out as it is going in. How many recipes can claim that? It's HUGE. Cold sandwiches the next day were excellent. Can't wait to make it again. Just try it.. you won't be sorry!
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101 users found this review helpful

Roasted Duck

Reviewed: Aug. 8, 2007
Roast duck...dumplings...sauerkraut ~ it doesn't get any better than that..
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2 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Jul. 5, 2007
I love soup and this one fits the bill! I added twice as much water, I wanted to make sure I had plenty. After adding the roux, it still needed thickening, so I just added more flour (equal water + flour)until I was happy with the consistency. I used soup base rather than bouillon, richer taste. Some peas for color, a splash of white wine and it was so so good!
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5 users found this review helpful

Squash Stuffed Chicken Breasts

Reviewed: Feb. 7, 2007
I tried this last nite - but cut ingredients in half ~ also using 4 chicken breasts. (Fits WeightWatchers requirements for 8 points!) It was awesome. I can't believe how moist they were. Added another point for browning breasts in oil after coating them with flour (how else were you supposed to brown them?) You need to finely chop veggies. I used the 4 oz. individually packaged breasts. Use them partially frozen for easier slitting. So, so good:) Fast forward to summertime: Made them again last night. Breasts were thawed already so when I found that I couldn't cut a pocket in them, I layered the bottom of the dish with the filling, layed the browned breasts on top, covered and baked for 30 mins! Easy, delicious!
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37 users found this review helpful
Photo by Dale

Beef Pot Roast

Reviewed: Jan. 14, 2007
I always trust allrecipes.com so I thought I'd try this recipe. I noticed some people said the roast was dry. It dawned on me that nowhere in the recipe does it tell you to add broth! Tho when you get to the last line and it says to top with onions and gravy, I'm thinkin' you're not going to get a gravy without a liquid!! I followed the recipe and after the first 30 minutes, I added a half cup of beef broth and a good splash of red wine. Now we have gravy. It tasted a little bland so I added a couple of teaspoons of Gravy Master (or Kitchen Bouquet) to give it taste and color. Excellent...NOW it's perfect!
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4 users found this review helpful

Pierogi I

Reviewed: Dec. 28, 2006
Haven't tried this recipe yet and I prefer a potato dough but I'm willing to try it, sounds easier than the old fashioned way! Just wanted to add one more thing.. my favorite is the meat mixture which uses browned salted and peppered ground beef to which I've thrown in some sauteed onions, mushrooms and a bit of sauerkraut!
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2 users found this review helpful

Albondigas

Reviewed: Oct. 23, 2006
This recipe appealed to me on this dark and dreary day and since I had all the ingredients, I decided to try it. I used a 4qt pot, so adjusted the other ingredients accordingly. Use our local grocery store's brand salsa which added a little spice to the soup. The meatball recipe sounded a little bland, so I seasoned that up also. With a loaf of French bread, this truly hit the spot!
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7 users found this review helpful

Sour Cream Chicken Paprika

Reviewed: Sep. 20, 2006
This recipe has been in our Bohemian family for generations - very similar with a few small exceptions: First, saute the onion in a bit of oil, then cover the surface of it with Hungarian hot paprika. Add a cut up whole chicken which has been salted. Stir to coat. Add the broth (or just water)and cook til chicken is tender. The biggest difference is making a small drop dumpling that we call "Hlousky". It's made with flour, egg, milk. Mix til smooth. It should be thick. Scoop up the batter with a tablespoon and using a teaspoon, spoon and drop into the boiling water. (Dip that teaspoon into the boiling hot water between scoops to clean) When they float to the top, remove, drain and add to buttered dish until all done. On each plate, pour the sour cream gravy and chicken over the hlousky and enjoy. Little bit of heaven!
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11 users found this review helpful

Pasta Primavera with Italian Turkey Sausage

Reviewed: Sep. 8, 2006
Wasn't sure how good this would be but made it and was definitely not disappointed. Close your eyes and you'll think you were in a fine restaurant! Very good tasting... leftovers were just as good. Turkey sausage is sooo much better than the fatty version. No loss of flavor and so much better for you.
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3 users found this review helpful

Garlic Asparagus with Lime

Reviewed: Mar. 30, 2006
Try this one and see how fast it disappears!
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6 users found this review helpful

Roast Beef and Yorkshire Pudding

Reviewed: Feb. 23, 2006
I've read every review and haven't seen the way my mother-in-law used to make the Yorkshire pudding. Here is how she always served it. Baked in a pie plate as is this recipe, but served by sprinkling sugar on top and squeezing lemon juice on top of that before cutting! I had never eaten it before so this is the only way I know it to taste. It's great! Try it, you'll like it too :)
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24 users found this review helpful

Homestyle Turkey, the Michigander Way

Reviewed: Dec. 26, 2002
I can't believe it! This has to be one of the best turkeys I've ever made. It was sooo moist and delectable and the skin was beautifully browned. Do not hesitate.
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12 users found this review helpful

Easy Ham and Noodles

Reviewed: Dec. 4, 2002
This recipe sounded good so I went to the pantry to see what kind of "cream of" soup I had. :( None. So I decided to concoct my own version of ham and noodles! I made a basic white sauce (butter, flour, milk) to which I added about 1-1/2 t. Dijon mustard and 2 slices of American cheese (in pieces), some salt and pepper and a dash or two of Worcestershire sauce. While boiling about 2 c. of noodles, I chopped up the leftover ham into little cubes and tossed into the white sauce. After draining the noodles, I poured the ham and sauce over them. Mixed well. Took handful of oyster crackers and put them into a plastic ziplock bag and rolled over with a can to crush. In small frying pan, I melted butter and mixed in crackers. I browned them and after scooping up a bowl of the ham and noodles, I sprinkled the crackers on top. I found that the browned cracker crumbs added a nutty flavor. It was great!! I'm on my way to get another bowlful...
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8 users found this review helpful

Pumpkin Fluff Dip

Reviewed: Oct. 23, 2002
This recipe received rave reviews. I served it with apple slices and ginger snaps, as one reviewer had recommended. It went over bigger than I expected! It makes a whole ton, so make sure you're having a big crowd!
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5 users found this review helpful

Substitute Whipped Cream

Reviewed: May 23, 2002
Well, indeed it is a great substitute except it will give you the worst stomachache from the high concentration of condensed air that you are pumping into it! All you're swallowing is air so don't overdue it - just be careful!
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23 users found this review helpful

Pasta with Gorgonzola and Sweet Onion

Reviewed: Mar. 2, 2002
My "meat and potatoes" man loved this dish! I can't believe we ate the whole thing, made half since there's only two of us. The taste of the carmelized onions, the balsamic vinegar and the cheese blended together beautifully to make an extraordinary pasta dish. I added additional salt and pepper at the table. Served with a plate of sliced apples and pears would've been delightful! Next time...
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8 users found this review helpful

Garlic Chicken And Grapes

Reviewed: Mar. 1, 2002
Had the girls over for a luncheon and I try to find new, interesting recipes. This one fit the bill, they all loved it and asked for the recipe. When combining sauce ingredients, do it over low heat and whisk to blend. I especially liked the flavor of the toasted sesame seeds and the grapes added an extra dimension, except when you reheat it - don't like hot grapes!!
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13 users found this review helpful

Displaying results 1-20 (of 27) reviews
 
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