Dale Recipe Reviews (Pg. 3) - Allrecipes.com (11430159)

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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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39 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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14 users found this review helpful

Authentic German Potato Salad

Reviewed: Aug. 31, 2012
Rated this as per the ingredients listed. I love hot German potato salad but this recipe misses the mark. I do not think Hot German potato salad is supposed to be sweet. Use only 1 teaspoon of the sugar, don't peel the potatoes, cut up the potatoes after they have been boiled with leaving some of the skins on, add some celery seed and this recipe would be okay.
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5 users found this review helpful

Easy Peach Cobbler

Reviewed: Aug. 15, 2012
I added a 1/2 tsp pure vanilla extract and a 1/2 tsp grated lemon peel to the batter. I also used 3 average sized fresh peaches. When fresh Colorado peaches are at peak season, why used canned peaches? I baked it a 375°F for 1 hour and the crust was a nice golden brown. I live at 6000 feet so baking is tricky up here, you may need to bake this cobbler for a shorter time, just keep an eye on it. Be sure to allow the cobbler to rest on a wire rack for 15 minutes before serving it.
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3 users found this review helpful

Picnic Chicken Salad Sandwiches

Reviewed: Aug. 6, 2012
This was okay but it was way too wet with that much soup. I added another cup of cooked chicken in order to soak up the excess soup. I mixed in a 1/4 teaspoon of dried dill weed in order to flavor it more. Next time I think that instead of adding dill weed, I'll add some sliced grapes.
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3 users found this review helpful

Sirloin Steak with Garlic Butter

Reviewed: Jun. 19, 2012
The garlic butter was excellent. I grated the garlic cloves with a fine mesh grater for better consistency and more pronounced flavor. I used my own grilling method for grilling the steaks.
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2 users found this review helpful

Tangy (Not Sweet) Tartar Sauce

Reviewed: Jun. 15, 2012
I followed the recipe exactly and I loved it. This is how my Mom always made it. Thanks Skandrews for posting this recipe!
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3 users found this review helpful

Guacamole

Reviewed: Jun. 9, 2012
Quite good. I detest the flavor of cilantro thus I never use it. Instead of cayenne pepper I use a little bit of freshly chopped jalapeno peppers and cumin powder. Always keep the pits in the guacamole to keep it from turning brown!
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7 users found this review helpful

Chef John's Chicken and Mushrooms

Reviewed: Jun. 8, 2012
Excellent! I’m on a special low acid diet and this fit the bill. I did not use boneless chicken breasts because I believe that the marrow in the bones add flavor. I used a cast iron skillet instead of a stainless steel skillet and it reduced the time of caramelizing the mushrooms in half. I’m a seasoned cook and I always want to add something like wine or whatever to pan jus. I watched Chef John’s video of this recipe and I think that I saw him sneak in some cayenne pepper in the video. Chef John always has cayenne pepper in his recipes and I’d bet that he adds it to his oatmeal in the morning. :) I served this with Sarah’s Rice Pilaf recipe that is posted on this site and with green beans as the 2nd side dish. It was a delicious meal.
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21 users found this review helpful

Chef John's Macaroni and Cheese

Reviewed: Jun. 2, 2012
The best ever Mac-N-Cheese! I only used 12 oz of pasta, increased the Panko breadcrumbs to 2/3 cup with more butter and added 1/4 cup grated Parmesan Reggiano cheese (the real McCoy stuff) with 1/2 cup shredded sharp cheddar cheese to top the breadcrumbs with. I had to bake it for 30 minutes in order for the cheese to melt on top, perhaps because I live at an altitude of 6000 feet. Thanks Chef John! Everyone loved this.
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1 user found this review helpful

Garlic Steak with Garlic

Reviewed: May 26, 2012
I made this tonight and it was awesome! Chef John hit another home run with this recipe. I only marinated the steaks for 6 hours and cooked them to med-rare. I served them with "Herb's Popular Baked Beans" (a recipe that I had submitted to this site). Try the "Herb's Popular Baked Beans" recipe. I guarantee you that won't be disappointed.
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16 users found this review helpful

China Lake Barbequed Steak

Reviewed: May 23, 2012
This was really tasty . I used low sodium soy sauce and 2 cloves of minced garlic in place of the garlic powder in the marinade. I marinated the steak for 8 hours and then grilled the steak to med-rare and let it rest for 5 minutes before slicing it. The meat turned out to be more tender than a NY loin steak. Next time, I'll add freshly grated ginger to the marinade.
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4 users found this review helpful

Chef John's Homemade Chicken Noodle Soup

Reviewed: May 7, 2012
Excellent! I used Chef John's roasted chicken stock recipe and the schmalz (chicken fat) from the roasted chicken for making this soup. Next time I might try adding some frozen peas at the same time that the chicken is added.
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137 users found this review helpful

Chef John's Homemade Chicken Stock

Reviewed: May 7, 2012
EXCELLENT! One of the things that I did different: After I removed all of the skin and the meat after the roasting time of the chicken - I roasted the bones and the veggies from the pot (I added more onions, carrot and celery) on an oiled baking sheet and baked them at 400°F for ~ 30 minutes so to extract a richer flavor from the bones and the veggies. I followed the remainder of the recipe except I substituted a large dried bay leaf in place of the thyme, added some fresh celery leafs from a celery bunch and black peppercorns after all of the foam and fat had been skimmed off. I never omit bay leafs, celery leafs or peppercorns when I make a broth/stock. I was leery of using ketchup in a broth but I used the Hunts® brand of ketchup because it doesn’t have any high fructose corn syrup in it. Note: I wash off the dirt but I never pare carrots nor peel the outside skin off of onions for making broth/stock because I strive for all of the natural flavor and color that I can get into a broth/stock. After all, the broth is strained well and the bones seasonings and veggies are discarded at the end. The end result was perfect for my tastes and the ketchup added a surprisingly nice touch of flavor to the broth.
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2 users found this review helpful

Chef John's Homemade Chicken Stock

Reviewed: May 7, 2012
EXCELLENT! One of the things that I did different: After I removed all of the skin and the meat after the roasting time of the chicken - I roasted the bones and the veggies from the pot (I added more onions, carrot and celery) on an oiled baking sheet and baked them at 400°F for ~ 30 minutes so to extract a richer flavor from the bones and the veggies. I followed the remainder of the recipe except I substituted a large dried bay leaf in place of the thyme, added some fresh celery leafs from a celery bunch and black peppercorns after all of the foam and fat had been skimmed off. I never omit bay leafs, celery leafs or peppercorns when I make a broth/stock. I was leery of using ketchup in a broth but I used the Hunts® brand of ketchup because it doesn’t have any high fructose corn syrup in it. Note: I wash off the dirt but I never pare carrots nor peel the outside skin off of onions for making broth/stock because I strive for all of the natural flavor and color that I can get into a broth/stock. After all, the broth is strained well and the bones seasonings and veggies are discarded at the end. The end result was perfect for my tastes and the ketchup added a surprisingly nice touch of flavor to the broth.
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57 users found this review helpful

Roasted Chicken Broth

Reviewed: May 6, 2012
EXCELLENT! One of the things that I did different: After I removed all of the skin and the meat after the roasting time of the chicken - I roasted the bones and the veggies from the pot (I added more onions, carrot and celery) on an oiled baking sheet and baked them at 400°F for ~ 30 minutes so to extract a richer flavor from the bones and the veggies. I followed the remainder of the recipe except I substituted a large dried bay leaf in place of the thyme, added some fresh celery leafs from a celery bunch and black peppercorns after all of the foam and fat had been skimmed off. I never omit bay leafs, celery leafs or peppercorns when I make a broth/stock. I was leery of using ketchup in a broth but I used the Hunts® brand of ketchup because it doesn’t have any high fructose corn syrup in it. Note: I wash off the dirt but I never pare carrots nor peel the outside skin off of onions for making broth/stock because I strive for all of the natural flavor and color that I can get into a broth/stock. After all, the broth is strained well and the bones seasonings and veggies are discarded at the end. The end result was perfect for my tastes and the ketchup added a surprisingly nice touch of flavor to the broth.
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1 user found this review helpful

Roasted Chicken Broth

Reviewed: May 6, 2012
EXCELLENT! One of the things that I did different: After I removed all of the skin and the meat after the roasting time of the chicken - I roasted the bones and the veggies from the pot (I added more onions, carrot and celery) on an oiled baking sheet and baked them at 400°F for ~ 30 minutes so to extract a richer flavor from the bones and the veggies. I followed the remainder of the recipe except I substituted a large dried bay leaf in place of the thyme, added some fresh celery leafs from a celery bunch and black peppercorns after all of the foam and fat had been skimmed off. I never omit bay leafs, celery leafs or peppercorns when I make a broth/stock. I was leery of using ketchup in a broth but I used the Hunts® brand of ketchup because it doesn’t have any high fructose corn syrup in it. Note: I wash off the dirt but I never pare carrots nor peel the outside skin off of onions for making broth/stock because I strive for all of the natural flavor and color that I can get into a broth/stock. After all, the broth is strained well and the bones seasonings and veggies are discarded at the end. The end result was perfect for my tastes and the ketchup added a surprisingly nice touch of flavor to the broth.
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61 users found this review helpful

Dad's Hamburger Gravy

Reviewed: May 3, 2012
This reminds me of school cafeteria lunch back in the 50's and 60's that was served over mashed potatoes with green beans on the side. I make my own version of this from time to time but never with sage due to my personal preference and my dislike of the flavor of sage. I add cayenne pepper and sea salt to boost the flavor.
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2 users found this review helpful

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