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

cook's profile

Dale

Reviews

Photos

Menus

 
View All Reviews Learn more

Chef John's Monte Cristo Benedict

Reviewed: Jun. 11, 2014
Delicious! I made this for supper. I don’t have a sweet tooth so I omitted the sugar and reduced the allspice and cinnamon to just a dash each in the batter. The whipping cream is sweet enough without the need for additional sugar. I also omitted the salt from the batter because I didn’t see any reason for it when the ham is already salty.
Was this review helpful? [ YES ]
1 user found this review helpful

Chicken Pot Pie IX

Reviewed: Jun. 9, 2014
I followed other reviewer's suggestions of precooking the veggies (I used diced raw potatoes, frozen asparagus, frozen diced red peppers, frozen baby carrots, frozen peas and frozen green beans). I sauteed a 1/2 cup of diced celery with 3/4 cup of chopped onion in the butter. Instead of making one large pot pie, I made 4 single serving size pot pies. I used more broth so that the pie filling wouldn't be dry. I also brushed the top crusts with egg white before baking the pies for 20 minutes at 425F. After 20 minutes of baking time, I covered the pot pies with foil and baked them for another 10 minutes
Was this review helpful? [ YES ]
0 users found this review helpful

Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Reviewed: May 28, 2014
This recipe is for those that have a very rich sweet tooth.
Was this review helpful? [ YES ]
0 users found this review helpful

Grilled Coffee and Cola Skirt Steak

Reviewed: May 21, 2014
The marinade/sauce is incredible. My steak was a bit tough but that was my own fault.
Was this review helpful? [ YES ]
0 users found this review helpful

Chef John's Spaghetti alla Carbonara

Reviewed: May 17, 2014
Another nice rendition of Spaghetti Alla Carbonara by Chef John. I couldn't find guanciale (the authentic meat for carbonara) anywhere so I used pancetta instead. I also added a bit of minced garlic and shallots to the sauté pan of the pancetta. Magnifico!
Was this review helpful? [ YES ]
1 user found this review helpful

Spaghetti Aglio e Olio

Reviewed: May 17, 2014
An outstanding side dish for shrimp or pork. I always use pasta that is imported from Italy because the bronze equipment that is used in Italy produces a rough texture to the pasta and that makes any sauce cling better to the pasta.
Was this review helpful? [ YES ]
1 user found this review helpful

Honey-Brined Fried Chicken Breasts

Reviewed: May 4, 2014
I added freshly minced garlic and freshly minced onion to the salt water brine. I also added some soy sauce to the buttermilk brine for even more flavor. I seasoned the meat first and then sprinkled the flour over the meat. My modifications to this recipe produced an excellent entree.
Was this review helpful? [ YES ]
0 users found this review helpful

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.
Was this review helpful? [ YES ]
4 users found this review helpful

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!
Was this review helpful? [ YES ]
1 user found this review helpful

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.
Was this review helpful? [ YES ]
7 users found this review helpful

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.
Was this review helpful? [ YES ]
0 users found this review helpful

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.
Was this review helpful? [ YES ]
1 user found this review helpful

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.
Was this review helpful? [ YES ]
0 users found this review helpful

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.
Was this review helpful? [ YES ]
1 user found this review helpful

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.
Was this review helpful? [ YES ]
3 users found this review helpful

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.
Was this review helpful? [ YES ]
2 users found this review helpful

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.
Was this review helpful? [ YES ]
8 users found this review helpful

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.
Was this review helpful? [ YES ]
2 users found this review helpful

Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!

Reviewed: Sep. 24, 2013
It is a very good recipe.
Was this review helpful? [ YES ]
2 users found this review helpful

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.
Was this review helpful? [ YES ]
1 user found this review helpful

Displaying results 1-20 (of 80) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Top Turkey
Top Turkey

Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.

2014 Pie Countdown
2014 Pie Countdown

We're counting down from now until Thanksgiving with a great pie every day. Join the fun.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

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