AZDewalt Recipe Reviews (Pg. 1) - Allrecipes.com (13584508)

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Colorado Buffalo Chili

Reviewed: Oct. 18, 2013
Thank you Cornpop, we loved this recipe! I made it as described with the exception of black beans, I did it unplanned and for some reason I had none. I substituted frozen black eyed peas. Also, I used a bit more onion and garlic for personal preference and I had frozen some fire roasted poblano and Anaheim chilies that I used instead of fresh. I thought the seasoning was spot on but spicy is good in my house.I served it with cilantro, sour cream, and a bit more diced fresh onion. So very good and even better leftover!
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Easy French Dip Sandwiches

Reviewed: Jan. 4, 2013
This was such a hit with the family! It was so easy and quick. The only change I made was substituting onion rolls for hoagie rolls and I added a chunk of onion and a couple of smashed garlic cloves to the consomme for a bit of added flavor. One teenage boy at 3 sandwiches. Thank You!
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Tackee David's Split Pea with Ham

Reviewed: Nov. 25, 2012
I made this with a leftover mesquite smoked ham bone with a lot of meat. It turned out fantastic. I did add carrots, fresh garlic and half of the liquid was homemade stock. It was really very good. My only issue was that some of the gristly bits came off the bone into the soup. That is kind of icky. One of the recipes I looked, at prior to choosing this one, suggested making a stock with the ham prior to cooking. That is my game plan next time. I think that should be easier to pick out the unwanted bits. Great recipe, thanks David!
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Kibbee Lebanese Style

Reviewed: Feb. 14, 2012
This was really quick, simple, and really very good. I actually grilled the kabobs rather than bake them and they were wonderful. I followed the ingredient list with the exception of adding garlic. I formed the meat on flat skewers and rested in the refrigerator to set up. I served with a green salad using Laura’s Lebanese Lemon Salad Dressing and Calebdgreen’s Lebanese Garlic Sauce. Wonderful, thank you all!
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Grilled Broccoli

Reviewed: Aug. 21, 2011
This was a fantastic way to change from the standard broccoli dishes. I followed the recipe pretty closely with the exception of adding crushed fresh garlic to the marinade and coating the florets by hand with parmesan. I also didn’t use the non-stick spray on the grill. The cheese stuck to the broccoli really well and got nicely crispy and toasty. Wonderful! Thank you Alice! Even the teenagers who must typically be forced to eat their veggies loved it.
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Grilled Beets in Rosemary Vinegar

Reviewed: Aug. 14, 2011
Wonderful recipe, thank you! I love beets and try and grill everything I can. The herb mixture was an unexpected yet perfect flavor accompaniment to the earthiness of the beets. I did add more garlic, we love it. Also, I added a bit of olive oil to aid the grilling process.
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Lentil and Smoked Sausage Soup

Reviewed: Nov. 17, 2010
This was a very good soup, thank you. I used spicy smoked sausage, lots more garlic, and a combination of kale and collards since I didn’t have cabbage. I also added a bit of hot pepper. The soup was even better the next day.
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Fried Okra

Reviewed: Aug. 31, 2010
Very simple and wonderful recipe! I haven't had fried okra in so long, thank you for the recipe. A couple of suggestions, use a bit of bacon grease (it is already a but of a guilty pleasure why not go all the way). Also I add a bit of Creole seasoning to the dry mix, I always use Tony Chachere's Creole Seasoning and omit the salt and pepper.
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Moroccan Chicken

Reviewed: May 27, 2010
This was really fantastic, thank you Sarah and Annette! Due to lack of ingredients and personal preference I made a few changes. I used chicken thighs, more garlic, omitted celery, upped all the spices a bit, omitted zucchini and chickpeas (none available unfortunately), and added pre-cooked diced potatoes. Also, I saw no need to remove the chicken so it maintained its position in my pot the entire time and was quite lovely for it. I added the potatoes with the carrots and upped the carrot amount a bit. So wonderful, I served it with Gomen Wat (Ethiopian collard greens) and the spices paired amazingly well!
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Moroccan Chicken

Reviewed: May 27, 2010
This was really fantastic, thank you Sarah and Annette! Due to lack of ingredients and personal preference I made a few changes. I used chicken thighs, more garlic, omitted celery, upped all the spices a bit, omitted zucchini and chickpeas (none available unfortunately), and added pre-cooked diced potatoes. Also, I saw no need to remove the chicken so it maintained its position in my pot the entire time and was quite lovely for it. I added the potatoes with the carrots and upped the carrot amount a bit. So wonderful, I served it with Gomen Wat (Ethiopian collard greens) and the spices paired amazingly well!
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Gomen Wat - Ethiopian Collards

Reviewed: May 27, 2010
Wonderful recipe, thank you! I love collards and this was a wonderful new flavor for them! Ok, the dreaded changes and substitutions…I used more liquid, water and a heafty addition of what I call “refrigerator stock.” I take whatever leftover juices (within reason for a Cajun) and keep up my supply in the fridge. Some of the extra liquid from the greens actually went back into the jar. I added onions and garlic to the greens as it cooked. I then added much more garlic and onions and omitted the bell pepper ( none on hand). I added a lot more of the spices as others recommended and added a large dollop of cayenne pepper. So good, but the next day it even better so make extra!
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Gomen Wat

Reviewed: May 27, 2010
Wonderful recipe, thank you! I love collards and this was a wonderful new flavor for them! Ok, the dreaded changes and substitutions…I used more liquid, water and a heafty addition of what I call “refrigerator stock.” I take whatever leftover juices (within reason for a Cajun) and keep up my supply in the fridge. Some of the extra liquid from the greens actually went back into the jar. I added onions and garlic to the greens as it cooked. I then added much more garlic and onions and omitted the bell pepper ( none on hand). I added a lot more of the spices as others recommended and added a large dollop of cayenne pepper. So good, but the next day it even better so make extra!
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1 user found this review helpful

Mellas Family Lamb Stuffed Zucchini (Koosa)

Reviewed: Oct. 12, 2009
This is a great recipe, thank you for sharing it! I made it as written the first time and it was wonderful. The second time I decided to tweak the recipe to my tastes a bit more. Like the previous reviewer I omitted the salt (canned tomatoes typically have enough for my tastes) and used fresh mint. I cooked the tomato sauce as advised but added a bit of white wine and garlic. For the stuffing, rather than cook the meat and rice in the oven I added oil to the sauté pan with garlic, onion, and uncooked rice. This gives the rice a head start on cooking and a lot more flavor. I sautéed all until everything browned a bit and added the lamb which I sautéed until cooked. I used a slotted spoon to remove the mixture and stuff into the zucchini to reduce some of the grease. The final cook time for the stuffed zucchini was 30 minutes. My boyfriend indicated this was a “keeper” recipe.
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18 users found this review helpful

 
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