Dale Recipe Reviews (Pg. 2) - Allrecipes.com (11430159)

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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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1 user found this review helpful

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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1 user found this review helpful

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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2 users found this review helpful

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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8 users found this review helpful

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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Chef John's Sausage & Shrimp Jambalaya

Reviewed: Dec. 28, 2012
This is an awesome meal! I didn't have green bell pepper on hand and made this without it and I increased the amount of onion. I live at 6,000 feet elevation and it took 1.5 hours for the brown rice to get tender.
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Winter Leek and Potato Soup II

Reviewed: Dec. 18, 2012
Excellent soup after my alterations! Everyone loved it! My initial reading of this recipe alerted me that it would be a very bland tasting soup. My only alterations were that I used 2 pounds of Yukon Gold potatoes, added 1 sliced celery stalk and added a large bay leaf. I also substituted the garlic powder with 4 garlic cloves that I minced and sautéed with the leeks and onions. I used 6 ounces of shredded sharp cheddar cheese and omitted the parsley. I offered crumbled cooked bacon, fresh snipped chives and prepared garlic-Parmesan croutons as options for diners to top their soup serving with. Next time, I will use individual sized shepherd loaves as serving bowls and make homemade garlic-Parmesan croutons out of the scooped bread from the shepherd loaves. Tips: Yukon Gold potatoes won't get mushy like russet potatoes will when boiling them. Use russet potatoes if you want a thick soup and mash them when they are tender. Rinse the leeks in a bowl of cold water so to remove any sand, remove the leeks and wring dry in towels. Keep the cubed potatoes in a bowl of cold water till needed. Always turn off the heat before stirring in the cheese so that the cheese won't separate.
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1 user found this review helpful

Winter Leek and Potato Soup

Reviewed: Dec. 18, 2012
Excellent soup after my alterations! Everyone loved it! My initial reading of this recipe alerted me that it would be a very bland tasting soup. My only alterations were that I used 2 pounds of Yukon Gold potatoes, added 1 sliced celery stalk and added a large bay leaf. I also substituted the garlic powder with 4 garlic cloves that I minced and sautéed with the leeks and onions. I used 6 ounces of shredded sharp cheddar cheese and omitted the parsley. I offered crumbled cooked bacon, fresh snipped chives and prepared garlic-Parmesan croutons as options for diners to top their soup serving with. Next time, I will use individual sized shepherd loaves as serving bowls and make homemade garlic-Parmesan croutons out of the scooped bread from the shepherd loaves. Tips: Yukon Gold potatoes won't get mushy like russet potatoes will when boiling them. Use russet potatoes if you want a thick soup and mash them when they are tender. Rinse the leeks in a bowl of cold water so to remove any sand, remove the leeks and wring dry in towels. Keep the cubed potatoes in a bowl of cold water till needed. Always turn off the heat before stirring in the cheese so that the cheese won't separate.
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85 users found this review helpful

Perfect Turkey

Reviewed: Nov. 22, 2012
This was awesome! It was very moist and flavorful with some slight modifications. An important tip on rinsing the bird before brining it: be sure to thoroughly remove the bladder (or whatever that organ is called on both sides of the backbone at the tail end) and all sinewy gunk from the cavity of the bird, I’ve never seen any recipe state such and whatever that organ is called, it will foul the taste of any cooked poultry. My main changes were with the brine. I didn’t rub the turkey with kosher salt but rather I made a brine out of 2 gallons water, 1 cup Kosher salt, 1/3 cup light brown sugar, 1 sprig fresh rosemary, 1 sprig fresh sage, 2 bay leafs, 1 medium onion with peel & cut into quarters and 3 bruised garlic cloves. I used a large brining bag, had the breast at the bottom of the bag, which is very important. I placed the sealed brining bag into a large heavy duty oval roasting pan then placed all of that into a cooler that was large enough to hold the pan, surrounded the pan in the cooler with 5 pounds of ice cubes and I brined the bird overnight with the lid on the cooler. You MUST thoroughly rinse the bird under cold running water before roasting it.
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2 users found this review helpful

Signature Pumpkin Pie

Reviewed: Nov. 22, 2012
This was awesome! I heeded Candi's tip of placing a pan of water on the lower rack.
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1 user found this review helpful

Stuffed Pork Chops I revA

Reviewed: Nov. 12, 2012
This is awesome, a 5+ star recipe! I brined* the chops in the fridge for 1 hour before continuing on with this recipe. I followed Tina’s suggestion of doubling the stuffing ingredients. I also sautéed the celery and onion till the onions were translucent in a small skillet before adding them to the bread crumbs. I increased the soup to 2 cans of mushroom soup and used 1 cup of milk instead of the water for more gravy. The end result was perfect. The chops were really moist and tender. The stuffing was delicious with the chops and the soup gravy. Thanks Tina for this 5+ star recipe! * Brine recipe: 3/4 cup light brown sugar 1/2 cup kosher salt or 1/4 cup table salt 6 cups cold water Blend the salt, sugar and water together in a sealable 1 gallon plastic bag, add the chops, seal the bag and place in the fridge for 1 hour. When ready, discard the brine, rinse the chops under cold running water and pat dry with paper towels.
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Stuffed Pork Chops I

Reviewed: Nov. 12, 2012
I am certain that this recipe is spectacular as written. Any recipe is intended as a starting base and is open for adjustments according to one’s taste. I tenderized the pork chops with a needle type of meat tenderizing tool on both sides of the meat. I seasoned the pork chops with sea salt, freshly cracked black pepper and garlic powder before searing them in a skillet. I increased the sliced celery and the chopped onions to ¼ cup each and added a ½ cup of sliced white mushrooms. I sautéed the veggies in the skillet that the pork chops were seared in over low heat. I substituted 3 cups of herb seasoned Pepperidge Farms® bread cubes for the homemade bread cubes and heated the broth before mixing the stuffing. I used half of a soup can of milk instead of the water to blend into the soup.
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4 users found this review helpful

Taco Pie

Reviewed: Nov. 9, 2012
Even though I amended this recipe, I am giving it 5 stars as being a very good base recipe. I sprinkled some garlic powder over the dough as I unrolled it into the pan. I browned the ground meat with 1 cup of diced onions till the meat was browned. I’ve never liked powdered taco mix thus I stirred 1 cup of chunky salsa and 1/2 cup of sour cream into the meat mixture after any excess fat was drained off. I spread a layer of crushed tortilla chips over the baked crescent dough and then spread the meat mixture over the chips. I omitted spreading sour cream over the meat. I just topped the meat with the olives, cheese and the remaining crushed tortilla chips. I served the following as add-ons: avocado slices, guacamole, lettuce, additional salsa, additional sour cream and diced tomatoes. I also served heated black beans as a side dish. Everyone loved this meal.
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Quick Pot Sticker Soup

Reviewed: Oct. 30, 2012
This was really good. I used what I had on hand to make 1/4th the recipe. I had to use a 14 oz can of vegetable broth plus a 14 oz can of beef broth and it still turned out great. I substituted frozen snow pea pods for the stir fry veggies and I added 1 thinly sliced cooked pork chop to the recipe. Thanks SLOcook for sharing this recipe!
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4 users found this review helpful

Classic Hash Browns

Reviewed: Oct. 19, 2012
Very good. A tip that I learned long ago is to press the shredded potatoes in a potato ricer, after soaking & rinsing time, while holding the ricer upside down, you're pressing a lot of water out this way. Then pat dry with paper towels. You're not going to press the raw potatoes through the ricer, you're just pressing more water out of the potatoes more efficiently. I used 1/2 shortening and half butter to fry the potatoes in, like my mother always did.
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34 users found this review helpful

Slow Cooker Chicken Stroganoff

Reviewed: Sep. 14, 2012
Yummy! I couldn't resist adding some diced onion and some sliced mushrooms at the beginning though.
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6 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Sep. 14, 2012
I found this to be very bland but a nice concept of using biscuits as dumplings and they turned out nice. Next time, I'll try this recipe using trimmed pork chops and more seasoning.
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2 users found this review helpful

Quick Chicken Piccata

Reviewed: Sep. 4, 2012
A gourmet recipe! I doubled the sauce ingredients. I usrd chicken broth instead of water and only used 3 T of lemon juice. I loved it! As I was cooking it - I thought that it screamed for the addition of cream. Next time, I'll add cream when making it.
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10 users found this review helpful

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