FeedingDarragh Recipe Reviews (Pg. 1) - Allrecipes.com (1426785)

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Blue Cheese Potatoes Delmonico

Reviewed: Feb. 28, 2011
I give the recipe 2 stars, but my results were definitely 5 star. I had to make way too many changes to it. Just looking at the recipe, you can tell something's not right. For one thing, 1/2 cup each of butter and flour is WAY too much roux for just 2 cups of liquid. My bechamel would have been a brick! Additionally, this recipe needed flair. It has practically no flavoring except the blue cheese. So I sauteed some garlic and Herbs de Provence with the butter to infuse it with a little seasoning (I'm sure any other herbs you like would be fine) before I added the flour and liquids. I doubled the amount of blue cheese, added Kosher salt to taste, a hit of white pepper, and just a pinch of nutmeg to give it that little something that makes you go "Hmm." Remember to always TASTE your sauce and correct the seasonings as necessary. It's too late once your food comes out of the oven! I had a pouch of Simply Potatoes hash browns on hand, so I stirred those into the sauce instead of having to cook the potatoes first, and it made things MUCH easier on me. Topped off the casserole with panko bread crumbs, and the results were mouthwatering. So, 2 stars for a decent starting point, but I definitely had to change it to make it interesting.
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33 users found this review helpful

Dijon-Tarragon Cream Chicken

Reviewed: May 19, 2009
My boyfriend and I loved this! We both had second helpings (albeit small ones), and he took the last of it to work the next day for lunch. I didn't use the tarragon because I sincerely hate the taste of licorice and was afraid that it would ruin the dish for me, but I think this recipe would work well with whatever herbs you happen to have around. I had a whole chicken on hand, which I cut up and skinned, removing the backbone from the thighs and breasts. I dredged the seasoned chicken pieces in flour prior to browning them, sauteed some garlic and onions in the drippings from the chicken and then deglazed the pan with 1/2 cup of white wine. I also added 1/2 cup of chicken stock, doubled the cream (but left the amount of mustard the same), used herbs de provence instead of the tarragon, and added a bay leaf. I added the chicken back with the sauce and let everything slowly simmer together to thicken. Served it over soft polenta, and it was incredible.
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3 users found this review helpful

Rich and Creamy Tomato Basil Soup

Reviewed: Mar. 2, 2009
This is a good basic recipe so I'm giving it 4 stars, but it's not getting 5 because there's no reason that this soup needs all that butter and cream. It's listed as having 45 grams of fat per serving, for goodness' sake! And for the author to suggest that it won't taste good if you make substitutions is just silly. Fat isn't the only way to introduce flavor into food. Since it's the middle of winter, I didn't bother with fresh tomatoes. I used 2-28oz cans of whole tomatoes, seeded the tomatoes and reserved the juice (this gave me plenty of juice without having to use extra). I lightly sprinkled the seeded tomatoes with brown sugar and roasted them on a baking sheet for half an hour while the reserved juice simmered on the stove. I blended the roasted tomatoes with the basil (I added about 1 cup of juice from the pot to make it easy to blend), added that to the remaining juice with a combination of condensed skim milk and heavy cream (3/4 cup of milk to 1/4 cup of cream), 3 tbsp of butter instead of the whole stick, and salt and pepper to taste. I served it with homemade honey oat bread and it was a fantastic soup - without the extra 30 or so grams of fat!
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6 users found this review helpful

French Silk Chocolate Pie II

Reviewed: Sep. 23, 2004
I've made this a few times and it really is a good recipe, but I'm giving it 4 stars because of one exception - too many eggs! The first time I made it, everything was going great until I added the fourth egg and then the whole thing turned to soup and wouldn't get fluffy again despite nearly 1/2 an hour of beating. My fix turned out to be increasing everything else by half to get it back to it's intended consistency. Now, whenever I make this pie I use my own measurements (1 and 1/2 cups butter, 2 and 1/4 cups sugar, 3/4 cup of cocoa and 3 tsp of vanilla with the 4 eggs) and it comes out rich and perfect with a great chocolate flavor. I pile the whole fluffy mixture high into my own 9" pie crust and top it with fresh whipped cream, chocolate curls and a slight dusting of cocoa powder, and it's always gone within a few minutes. Thanks!
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3 users found this review helpful

J.P.'s Big Daddy Biscuits

Reviewed: Dec. 21, 2003
I'm in love - These were scrumptious! If you're watching your carbs or dieting or anything like that, you'd better watch your back, because these bad boys are addictive. They bake up big, moist and fluffy and are great with butter and honey or for soaking up really tasty gravy. For those that complained that they were plain, well, not to insult your intelligence, but it IS a straight-up biscuit recipe - if you want garlic, cheese, cinnamon or whatever you're going to have to either experiment or find another recipe tailored to exactly what you're looking for (although it's so easy to adapt this recipe that I'll never look elsewhere). J.P., you're my hero!
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2 users found this review helpful

Best Brownies

Reviewed: Dec. 16, 2003
These were good, though I do have to agree that the icing was not my favorite part (hence the 4 stars). For someone else that was asking why the icing was so thick: The recipe calls for the brownies to be iced while still warm, which means that the icing will melt and spread, seeping into the nooks and crannies of the brownie. A good concept, but in reality, when it cools, the icing turns really crusty - not smooth and creamy. If you're looking for smooth and creamy, go with your favorite icing (homemade or storebought). The brownies themselves were still quite good, soft and chewy. Scrumptious, really. I added chopped walnuts and chocolate chips for a little something extra, but that's just personal preference.
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4 users found this review helpful

Pastitsio III

Reviewed: Dec. 16, 2003
Delicious - This smelled fantastic while it was cooking (from the cinnamon) and tasted even better. I left out the allspice because I just don't care for it (who knows - maybe I'll try it with the allspice sometime and see what I'm missing), but I was still left with a dish that was to die for. I'll be keeping this recipe for a long time!
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1 user found this review helpful

 
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