Swiss Phil Recipe Reviews (Pg. 1) - Allrecipes.com (11602733)

cook's profile

Swiss Phil

Reviews

Menus

 
View All Reviews Learn more

Dad's Magic Bar Olives

Reviewed: Apr. 22, 2010
I approached this recipe in a playful mood, and decided to do it like a "Mythbusters" episode. ... My first attempt was with olives a LOT smaller than these. Now, some people will tell you that stuffing small olives is a pain in the neck, but I have have a much lower opinion! ... Ditto for the breading! ... The small olive results were quite good, but not enough oliviness for my taste. ... The larger olives however, were MUCH easier to handle. ... After trying both, I present my findings: #1, the stuffing mixture is good and works in both sorts of olive, and is really quite good without the breading and frying. ... #2, single-coated breading is a waste of time, because subsequent frying (I shallow fry mine - rolling them around as they cook) makes the stuffing ooze out, completely from the smaller olives in some instances (but soaking it all up with a slice of bread and frying that bread was very good). ... #3, double breading is the business, works well and is more than well worth it. ... "Myth" confirmed - delicious, particularly with the larger olives.
Was this review helpful? [ YES ]
41 users found this review helpful

Wilted Spinach

Reviewed: Jan. 19, 2011
I found fresh young spinach in the wholesalers on Saturday, so bought 2 huge bags (that's a total of over 5 pounds!) and we have been eating it since (it is now Thursday) in various forms. I decided to check out AR recipes for somethng different for last evening meal. Selected this one because I had all the ingredients to hand. My only trouble with this recipe is that it has caused marital strife, as my wife asked me why I had waited so long before doing this for her! We had it as a side with grilled Lamb filets and loved that simple meal.
Was this review helpful? [ YES ]
28 users found this review helpful

Zucchini Bites

Reviewed: Jun. 29, 2010
Diana trusted me, and I trusted the AR peeps. We made these to christen the new mini-muffin pan we bought. This pan has 24 holes, so we made a batch of 24 and then a batch of 6. We thought they were good, and understand the reviews left here. I agree that this is a BASIS recipe and is wide-open to tweaks and taste chnages - like add chilli, and/or garlic, use other cheeses etc etc etc. But they should carry a warning ... we nibbled these as we chatted over a glass of wine and were shocked toi find that 18 had disappeared. And then we remembered the second batch still in the oven! They weren't burnt but severely sun-tanned. And we actually thought that they just might even have tasted better. Slightly thicker outer skin, but the cheese came though much more strongly! I will be making these often. And by the way, after consuming 18 between us, we weren't hungry any more, so we put all the stuff for dinner back into the fridge for use today!
Was this review helpful? [ YES ]
26 users found this review helpful

Slow Cooker Adobo Chicken

Reviewed: Oct. 23, 2010
Actually 4.5 stars. Someone recommended this to me in a Recipe Buzz exchange and I decided to try it. The vote from my wife afterwards? ... "You can do this again. We can even serve this at one of our guest evenings". That was high praise indeed. I (of course) then did it a second time. It was still good. The third time I tweaked! I added some fresh ginger. And that was a nice little addition so I will be doing that in the future.
Was this review helpful? [ YES ]
15 users found this review helpful

Traditional 1892 Boiled Custard

Reviewed: Apr. 25, 2010
The title says Boiled custard, yet one of the steps says it must NEVER come to the boil. It also says 1892 and yet this recipe is supposed to be "almost" 200 years old. My subtraction skills tell me that 1892 was only 118 years ago! I'm afraid that this recipe is simply not to my taste and seems as muddled as the combination of the title and instruction number 6 - let alone the simple mathematical inexactitude. I also am not certain what 1.5 Tablespoons of vanilla would be. The best vanilla custards (in my humble opinion) I have had are made with vanilla pods (also called vanilla beans) which do not lend themselves to fitting into tablespoons. If the submitter means vanilla extract, then please say so, in which case maybe also include a reference as to which traditional extract she uses, as they all vary greatly in taste - it cannot be a "traditional" recipe if using modern vanilla extracts, unless the methodology is the "tradition". I tried making this custard twice as written, once with extract and once with pods, and I regret that the fiddling about seems not to be worth it. I repeat, this is MY opinion, which further tells me I can make a better custard quicker, and would gladly forgo this "tradition" in place of a modern approach.
Was this review helpful? [ YES ]
15 users found this review helpful

Eggplants With Pesto

Reviewed: Apr. 19, 2010
Really excellent, and very easy to do too. No changes required. As usual, Sonya Jane, your recipes are simple, and delicious. Thanks for this!
Was this review helpful? [ YES ]
14 users found this review helpful

Beer Butt Chicken

Reviewed: Jul. 5, 2010
Ok it was different, but just not to my taste. I did it twice to be sure I hadn't done it wrong the first time. I can get a crispy-skinned tastier chicken roasting it the traditional way. And have additional bonuses therefrom of tasty stuffings and great gravies. This was too much faffing around for me and I found it unecessarily messy.
Was this review helpful? [ YES ]
13 users found this review helpful

Dad's Magic Bar Olives

Reviewed: Apr. 9, 2010
I approached this recipe in a playful mood, and decided to do it like a "Mythbusters" episode. ... My first attempt was with olives a LOT smaller than these. Some people will tell you that stuffing small olives is a pain in the neck, but I have have a much lower opinion! ... Ditto for the breading! ... The small olive results were quite good, but not enough oliviness for my taste. ... The larger olives however, were MUCH easier to handle. ... I present my findings: #1, the stuffing mixture is good and works in both sorts of olive, and is really quite good without the breading and frying. ... #2, single-coated breading is a waste of time, because subsequent frying makes the stuffing ooze out, completely from the smaller olives in some instances (but soaking it all up with a slice of bread and frying that was very good). ... #3, double breading is the business. ... "Myth" confirmed - delicious, particularly with the larger olives.
Was this review helpful? [ YES ]
13 users found this review helpful

Crunchy Chicken strips and Basil Dipping Sauce

Reviewed: Feb. 5, 2010
Using this mechanism to inform you of a slight update to the recipe. It seems I forgot to put 1 tablespoon of freshly grated Parmesan in the list of ingredients for BOTH halves! Sorry if it caused any problems. It was the second recipe I ever posted, so I blame it on newbie nerves. So just to be absolutely clear, the crunchy chicken strips need 1 Tbs grated Parmesan as does the Basil Dipping Sauce
Was this review helpful? [ YES ]
12 users found this review helpful

Tomato Essence

Reviewed: Aug. 28, 2010
This really is super! Diana has asked me to make another big batch. I have some other serving suggestions - Take say 1 Cup of the liquid (I then add a few drops of Tabasco, but you don't HAVE to!) and use clear gelatine to "solidify" it. You can then cut the result into nice little cubes and serve with say cheese and bread, or with bruschettas, on salad leaves, or even as a side - you get the idea, so use your imagination!
Was this review helpful? [ YES ]
11 users found this review helpful

Basil Roui

Reviewed: May 25, 2010
This is very edible, but as I have many times made a "Rouille" (pronounced the same), I find that this version fades in comparison.
Was this review helpful? [ YES ]
10 users found this review helpful

Steak Tartare (thanks Fredy)

Reviewed: Apr. 23, 2010
This is truly excellent. Sorry to the other reveiwer that required more precision in the quantitites. Actually, a knife-tip is a frequent amount in many European recipes. My ESTIMATE is that it would be around 1/32 of a teaspoon. Just dip a knife into the source jar, bag, whatever, and take whatever quantity you get on the 1/4 inch from the tip. The glug and the slug are mentioned simply to let you know that this does not HAVE to be exact, and that it's good to just take what comes. Turn a beer bottle over and it "glugs" as it pours. Whack a ketchup bottle on it's bottom, and a slug comes out the neck. If you really need to be precise, then add it a little at a time, and taste until you feel it's right.
Was this review helpful? [ YES ]
10 users found this review helpful

Shrimpcargot

Reviewed: Jul. 5, 2010
A nice idea, and really quite easily done. It just wasn't as good as I was expecting somehow. I will have to experiment some more, I guess. My guests liked them, but there was no WOW! factor.
Was this review helpful? [ YES ]
9 users found this review helpful

Marzetti® Famous Coleslaw

Reviewed: Mar. 10, 2011
Would score 5 for simplicity, but frankly this store-bought dressing is fairly ordinary. I can make a tastier dressing from scratch in less than 15 minutes!
Was this review helpful? [ YES ]
8 users found this review helpful

Little Bit of Roasted Garlic

Reviewed: Aug. 23, 2010
Super idea - excellent!
Was this review helpful? [ YES ]
8 users found this review helpful

Lepp's Marathon of Love

Reviewed: Mar. 22, 2011
This is a recipe for any time of the year, and I have discovered that when you mix it, it doesn't really matter if you stir to mix anti-clockwise, or clockwise. Wonderful recipe RNG, thanks.
Was this review helpful? [ YES ]
6 users found this review helpful

The Real Mojito

Reviewed: Jun. 20, 2014
This tastes fine
Was this review helpful? [ YES ]
0 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Top Dessert Recipes
Top Dessert Recipes

Rated, reviewed, and ready to satisfy your sweet cravings.

Best Party Recipes
Best Party Recipes

Essential eats, sips, and tips for your next gathering.

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