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

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Taco Seasoning I

Reviewed: Jun. 2, 2010
Awesome seasoning recipe! I used it for a taco salad that I make with browned ground chicken, lettuce, tomatoes and Frito chips and then topped with French dressing. The light sweetness of Catalina French dressing adds a nice twist of flavor to the salad. Rave reviews from all. Added note: add 1/2 cup water with the taco seasoning to the browned meat and simmer for 5 minutes over low heat before using in any recipe.
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2 users 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.
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13 users 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.
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4 users found this review helpful

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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0 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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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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2 users found this review helpful

Sausage Crescent Rolls

Reviewed: Apr. 14, 2012
I am generally not much of a fan of crescent rolls but these were really good. I used bulk mild Italian sausage, 1/4 cup diced onions plus all of the other ingredients. It made 8 sausage crescent rolls. when I used a pair of triangle of dough for each roll. I sauteed the onion along with the sausage. I made individual sausage crescent rolls and I did use the egg white but not the poppy seeds. I ate one one of the rolls while it was hot and fresh with some fluffy scrambled eggs and froze the rest of the sausage crescent rolls for a quick to reheat breakfast during the week. Andy, thanks for this quick to make and tasty recipe!
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3 users found this review helpful

German Potato Pancakes

Reviewed: Aug. 21, 2011
YUM. Thanks Swizzlesticks! Just wanted to add that 3 medium potatoes = 1 pound or equals 2 cups shredded potatoes.
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3 users found this review helpful

My Chili

Reviewed: Feb. 9, 2012
Nice simple recipe. I halved the recipe. I used 93% lean ground beef that was coarse ground for chili. I used the full can of beans (drained and rinsed), substituted 1 can of diced tomatoes for the stewed tomatoes, used an 8 oz can of tomato sauce, omitted the salt, added 1 cup water and added 1 tsp ground cumin powder. Very nice and tasty recipe. Served with warm cornbread.
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4 users found this review helpful

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.
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1 user 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!
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2 users found this review helpful

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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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

Braunschweiger Potato Hash

Reviewed: Jan. 25, 2015
Das schmect gut! I sauteed fresh onions and garlic with the spuds. Perfect with soft sunny side up eggs. Thanks for the recipe! This is a keeper.
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1 user found this review helpful

Best Tuna Melt (New Jersey Diner Style)

Reviewed: Jan. 25, 2012
Awesome! The directions lacked stating how far to set the rack below the broiler. I set mine to 5" below the broiler. Thanks CookinGirll!
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2 users found this review helpful

Salisbury Steak

Reviewed: Aug. 12, 2011
The only thing that I did different was to use 2 fresh garlic cloves that I minced. I added the garlic and the onions to the meat mixture before pan frying. I served it with macaroni and cheese on the side.
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0 users found this review helpful

Baked Buffalo Wings

Reviewed: May 4, 2011
Thanks Leesah for this GREAT recipe! These wings are awesome! My family dislikes wings swimming in Buffalo wing sauce because of the mess. This recipe has the full Buffalo sauce flavor w/o the mess. Everyone raved about the wings! Great bar style food w/o the expensive bar prices! IMPORTANT – crack all of the wing joints first. I always rinse and thoroughly pat dry any meat before dredging them in flour and I refrigerate them for at least an hour before cooking them, I do the same with any meat that has an egg wash. Doing so ensures that the breading won’t get soggy and will remain on the meat during the cooking process. I refrigerated the wings for 90 minutes after dredging them in the flour mix. I followed the rest of the recipe instructions and baked them with the wing tips (yes, I like the crispy skin on wing tips) facing up at 400°F for 30 minutes, flipped the wings and baked for another 30 minutes till they were nicely browned and crispy. I served the wings with Bleu Cheese salad dressing, celery sticks and carrot sticks. I served the choice of beer or iced tea as beverages to accompany this dish. Yummo!!!
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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

Hamburger Steak with Onions and Gravy

Reviewed: Apr. 15, 2013
Poifect as written.
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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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9 users found this review helpful

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