Dale Recipe Reviews (Pg. 1) - Allrecipes.com (11430159)

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Chef John's Spaghetti al Tonno

Reviewed: Apr. 13, 2014
I've made this recipe a few times and it is awesome! The last time, I used fresh yellow fin tuna in place of the canned tuna. I cheated by not making the sauce of this recipe the last time by using Chef John's "Hide The Little Fish" pasta/pizza sauce that I had leftover in the fridge and it was great! I prefer using imported pasta from Italy because it is pressed through bronze extruding equipment that gives the pasta more texture and that makes any sauce stick to it a little more. Another tip: ~ 1 teaspoon of anchovy paste equals 1 anchovy filet. I keep a tube of anchovy paste in my fridge for sauce recipes like this or for my Caesar salad dressing recipe.
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Classic Meatloaf

Reviewed: Mar. 30, 2014
So tasty, moist and tender. For those of you that have been following Chef John for awhile: you should know that he underestimates cooking times quite often because I don't think that he accurately times anything outside of his perfect prime rib recipe. Just use an instant-read thermometer and remove the meatloaf from the oven when it reaches 155 deg F. The addition of pureed veggies to the meat was essential for making it so moist and the Sriracha sauce added the needed kick for the glaze. I have enough leftover meatloaf to make cold meatloaf sandwiches for awhile. YUM!
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Chef John's Smothered Pork Chops

Reviewed: Mar. 29, 2014
Absolutely delicious! The only thing that I did different was that I brined the pork chops in the fridge overnight so to ensure tenderness. Tip: If you don't have a large enough of a skillet: brown the chops in 2 separate batches.
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Baked Denver Omelet

Reviewed: Mar. 28, 2014
Delicious! I made this in a cast iron skillet. I didn't have any ham on hand so I substituted cooked bacon for the ham and I added a small diced tomato to the mix.
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Beef Bulgogi

Reviewed: Mar. 20, 2014
Excellent recipe! I followed this recipe very closely except I subbed top sirloin steak for the flank steak. I try to refrain from using refined sugar so I subbed a 1/2 cup of natural pear juice in place of the sugar. Natural pear juice has a neutral flavor and isn’t as sweet as using honey as a substitute for sugar. Outside of this recipe; I sautéed some carrot sticks, freshly grated ginger, sliced mushrooms and sliced onions to add with the bulgogi in red leaf lettuce wraps. The sautéed veggies subbed for kimchee that is traditionally used. I added some water to the reserved marinade, boiled it in a small pot for a minute or so and poured it over steamed rice. I also made a marinated cucumber salad as a side dish. My entire family loved this meal.
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Best Chicken Ever

Reviewed: Feb. 3, 2014
I only used 2 skinless, bone-in chicken breasts that I marinated in a 1/2 cup of buttermilk and 2 tablespoons of soy sauce for a couple of hours. Then I sprinkled a bit of garlic powder, onion powder and freshly cracked pepper over them before rolling them in the cornflake crumbs. I baked them for an hour in a 350 degree oven and they were so moist and tasty. Next time, I think that will sprinkle some freshly grated Parmesan cheese on them before baking them. I served the chicken breasts with sides of: made-from-scratch potato pancakes, made-from-scratch creamy chicken gravy (for topping the potato pancakes with) and steamed carrots.
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Chef John's Creamy Blue Cheese Dressing

Reviewed: Jan. 19, 2014
This dressing/dip is incredible! I made the full recipe w/o the buttermilk then separated the mixed ingredients into separate bowls. That way I could add the right amount of buttermilk to make a dip and a dressing to their proper consistencies. I served the dressing over wedge salads and served the dip with my own version of buffalo wings on NFL conference championship Sunday in January 2014. I also taught my guests Chef John's trick on how to eat a flat wing piece. It was the perfect football meal and everyone enjoyed it.
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Drunken Mussels

Reviewed: Dec. 22, 2013
This recipe is divine! I felt like I was eating this at a "Legal Seafood" restaurant in Boston. Anyone that loves seafood, has traveled some and has experienced a "Legal Seafood" restaurant in Boston knows what I'm saying. I only made half of this recipe. I live in Colorado at an elevation of 6,800 feet and it only took 2 minutes for the mussels to open, I expected that it would take much longer than that yet the mussels were done perfectly. Being that I only made half of the original recipe amounts, I found that 1 cup of a nice white wine was too much. I suggest that anyone that makes this entree as written for 2 servings to only use 1 cup of wine instead of the 2 cups that is called for.
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Chef John's Chicken and Dumplings

Reviewed: Dec. 8, 2013
I've made this recipe once as stated and I was disappointed with the results except for the dumplings. I make my chicken soup from a roasted chicken and I make my broth from the bones from the chicken and roast them with some root vegetables.
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How to Make Homemade Pizza Sauce

Reviewed: Nov. 20, 2013
I made this recipe a second time exactly as written with San Marzano tomatoes this time. It was perfect using San Marzano tomatoes and didn't need the addition of wine as I had added the first time. I used 1-1/2 Tbsp of anchovy paste this time, my preference. This pizza sauce recipe is my mainstay from here on.
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Emily's Famous Hash Browns

Reviewed: Nov. 1, 2013
Great! Seldom do I see the proper instructions to make crispy hash browns. Rinsing to remove all of the starch and thoroughly drying the potatoes is the kicker to achieve mom n pop restaurant breakfast hash browns.
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Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!

Reviewed: Sep. 24, 2013
It is a very good recipe.
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Chicken Breasts in Caper Cream Sauce

Reviewed: Aug. 12, 2013
I haven’t made this recipe yet but the seasonings (minus the garlic powder) plus the creamy caper sauce sound perfect for a mild white fish such as bass or walleye.
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Peruvian Style Beer Can Chicken

Reviewed: Jun. 24, 2013
Excellent! I love Peruvian style chicken and this hit the mark. The ingredients as listed were perfect as was the lime water wash. I didn’t cook a beer can chicken, rather I direct grilled a cut up chicken on the grill after marinating the chicken as described in the recipe. DO NOT skip the lime water wash step because I think that it moistens and tenderizes the chicken. For the person that said that the marinade didn't penetrate the meat very much - pierce the meat thoroughly with one of those needle style meat tenderizers such as a 24 pin meat tenderizer tool, I have the Deni brand. I grilled it over mesquite coal of which added another dimension of flavor. Thanks ricfera for sharing this recipe!
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Hamburger Steak with Onions and Gravy

Reviewed: Apr. 15, 2013
Poifect as written.
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Tangy (Not Sweet) Tartar Sauce II

Reviewed: Feb. 16, 2013
The first time that I made this, I followed the recipe exactly and I loved it. The last time that I made this recipe, I substituted green olives, pitted but not stuffed with pimentos and used olive brine and it was equally delicious.
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Slow Cooker Beef Pot Roast

Reviewed: Feb. 10, 2013
Excellent! Almost the same as my recipe with the exception of mushrooms and tomato paste. I like to use a 7 bone roast for this as well because of marbling of fat and marrow from the bones. I might be a little more efficient than Chef John in that I have the carrots and celery chopped ahead of time and in the crock pot so that I could transfer the meat from the skillet to the crock pot immediately. I usually add a can of drained green beans and add the fresh herbs during the last half hour of cooking. I was surprised to see that Chef John added the fresh herbs at the start. Fresh herbs should always be added towards the end of the cooking time.
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Beef Stew VI

Reviewed: Jan. 18, 2013
The first time that I made this recipe, I followed the recipe to a "T" for half of the recipe ingredients and it was quite good but too salty because of the bouillon. The last time that I made this, I made a roux out of the pan drippings and flour then I mixed in 2 cups of cold beef broth to make a darker and richer tasting gravy. Again, I made half of the recipe and added an 8 ounce can of diced tomatoes to the pot and a large bay leaf before simmering the beef. The acidity of the tomatoes helped tenderize the beef during the simmer time. I didn't use dried parsley, but rather I offered freshly snipped Italian parsley to the diners to top their serving of stew with.
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Chef John's Italian Meatballs

Reviewed: Jan. 8, 2013
Excellent meatballs! They are perfectly seasoned! I prefer to mix the bread crumbs with milk in a large bowl and allow it to rest for 20 minutes then mix in the eggs, parsley, parmesan cheese, the sautéed onions with garlic and all of the dry seasonings into this bowl. In a separate large bowl, I mix the beef and pork together then mix the contents of the previous bowl into the bowl of meat and place it into the fridge for an hour or so before forming the meatballs. I think that by doing so – everything mixes together more evenly. I find it impossible to mix the beef and pork together without using your hands, same goes for mixing the meat with the remaining ingredients. I didn’t notice any toughness in the meatballs by doing it my way. I’ve heard numerous times to not work ground beef too much otherwise the meat will turn tough. I don’t believe that myth. I use an ice cream scoop to form the meatballs and pack them into balls with wet hands. I added half of the cooked meatballs to a simmering pot of marina sauce and finished simmering them in the sauce for an hour. The remaining meatballs were put in a freezer bag and frozen for later use.
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Creamy Au Gratin Potatoes

Reviewed: Jan. 1, 2013
This makes a nice side dish for fish dishes as well. Very good, I only rated it 4 stars because of the onions. I omitted the onion because I don't like onions in my Au gratin potatoes. I halved the amount of potatoes in this recipe but kept the cheese sauce ingredient amounts the same as the full recipe. I used 1 cup shredded cheddar cheese and 1/2 cup of shredded Gruyere cheese. I used about 2/3 of the sauce to make the Au gratin potatoes and saved the remaining sauce for making Chef John's Crispy Mac&Cheese recipe later in the week. I topped the casserole with about 1/4 cup of grated Parmesan cheese before baking it. I also removed the foil from the casserole dish for the last 20 minutes of baking time so to brown the top. Tip on the potatoes: I use an old Presto Salad Shooter® with the smaller slicing cone for fast and consistent slicing of the potatoes. I also pared only half of the skins off of each potato for fuller flavor and for appearance. Tip for making the cheese sauce: Turn off the burner that you have the sauce pot over before adding the cheese. Doing so will prevent the cheese from separating and making a gloppy mess.
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