cathy Recipe Reviews (Pg. 2) - Allrecipes.com (14527414)

cook's profile

cathy

Reviews

Photos

Menus

 
View All Reviews Learn more

Chef John's Chicken and Dumplings

Reviewed: Apr. 4, 2013
wow, this recipe was AWESOME!! i only changed 2 things: i used fresh rosmary, chopped very finely, in addition to the thyme, and i thickened up the broth a bit more than chef did. i did use homemade creme freche for the dumplings (leftover from the stroganof) and be sure to use self-rising flour as chef suggests. it makes a world of difference. stew was fantastic, but the dumplings were OUT OF THIS WORLD!! light, fluffy, yet with a good bite to them, they didnt turn to mush in your mouth. my very fussy husband, who insists he doesnt like dumplings or "soggy bread" gobbled these up. i think it is imperative to use the self-rising flour like chef suggests.....i have made it with, and without (using plain flour, baking powder, etc) and there is a huge difference. if you are hesitant to buy a bag of self-rising flour just for this recipe, check out chef johns peach cobbler. really, you cant go wrong with any of his recipes.
Was this review helpful? [ YES ]
5 users found this review helpful

Chef John's Classic Beef Stroganoff

Reviewed: Apr. 4, 2013
oh my gosh, i think that i have made this recipe about 4 times now....it is a fantastic dinner and often requested by my picky husband. i usually double the shrooms and onions just because we like a lot of veggies. i DO make my own creme fraiche as chef suggests, it is extremely easy, just consists of cultured buttermilk and heavy whipping cream. you just need to start it 2 days before you will be making the stroganoff. it is so much better than sour cream because you can actually simmer it without seperation and reduce the sauce. well worth the very minimal effort. be patient when browning your mushrooms, because at first they will appear to just be stewing in their own juices, but then, the water evaporates, but the butter does not, and they begin to brown beautifully. it usually takes me about 15 minutes to get to this point. this is a wonderful tip i learned from chef john, before i rushed them and they never got brown....just have to be a bit patient! anyway, served this on hot buttered poppyseed egg noodles (papadelle from trader joes) and a nice pickled cucumber and onion salad. thank for reading :)
Was this review helpful? [ YES ]
16 users found this review helpful

Baked Buffalo Chicken Dip

Reviewed: Apr. 4, 2013
OMG!! This was so very good! We took this to a birthday party and I had nothing left to take home except a clean plate :) I have made this 2x now, and I find that a chunkier dice of the chicken is favored by most people. First time I diced it quite finely and was not the texture I wanted. Second time I chopped the chicken more coarsley and it was perfect. Also, I used 1 package of neufchatel cheese and 1 package of full-fat cream cheese. Was rich enough for my blood. Also, use a good brand of blu cheese dressing (lighthouse or maries or anything in the refrigerated section) and not a product off the dry goods shelf. This is not too spicy as is, so if you want it hotter add xtra cayenne. I served this with waverly crackers, carrots, and celery sticks. Also, this is great served hot, room temp (very convenient!) or even chilled. Try this recipe, as always, Chef Johns recipes NEVER disappoint.
Was this review helpful? [ YES ]
0 users found this review helpful

Simple Garlic Shrimp

Reviewed: Apr. 4, 2013
this recipe is fantastic. i made this about a month ago and my husband and i polished off the whole recipe :) i served it over angel hair pasta, and accompanied it with fresh artichokes, lemon, and butter. oh, and a nice glass of white wine. but remember what chef john says, have everything prepped and ready to go before you start. it is critical to the success of the recipe, as shrimp will not be very tasty if overcooked. this is a great recipe (very very quick!) for a weeknight or for a fancy special occassion. and i feel that the caper brine is critical, as chef says. it really adds a special somthing. bon appetit!
Was this review helpful? [ YES ]
4 users found this review helpful

Buffalo Chicken Wing Sauce

Reviewed: Apr. 4, 2013
i really love this sauce. i par-boiled the wings for about 15 min, let them air dry thoroughly, and baked at 375 for about 40 minutes. then dumped them in a bowl of this exquisite sauce and we went to town on them :) we used the franks xtra hot sauce, and added a few dashes of cayenne, because we like things very spicy! served , of course, with homemade blu cheese dressing, carrots, and celery sticks. a feast fit for a king, thanks chef john!!
Was this review helpful? [ YES ]
1 user found this review helpful

Reuben Sandwich II

Reviewed: Apr. 1, 2013
This is THE perfect reuben, thank you Colette G! Used top quality ingredients and made a corned beef just for this reciipe (have a freezer full from when they were on sale for St. Paddy's Day) A tip for all of you who found your sammie to still be cold inside after cooking: Cook on med-low, and COVER YOUR PAN WITH A LID. And take your time, these can't be rushed. This will insure that outside will be crispy and golden, but not burnt, and the inside will be perfect with yummy melty cheese and warm meat and sauerkraut. I served these with warm German potato salad and sour pickles. Absolutely fantastic :). Thanks for posting!
Was this review helpful? [ YES ]
0 users found this review helpful

Simple Beef Pot Roast

Reviewed: Mar. 31, 2013
Thank you Chef John!! Definitely another winner here, absolutely the best pot roast I have ever made. I have to say that I was a little skeptical being there is no broth or liquid, but I have absolute faith in all of your recipes(I have made about 30 of them so far, all have been hits with my family) so I followed recipe exactly. Soooooo gooooood :) And I love your drawings, and of course your humor. My husband can always tell when I make a "Chef John" recipe because he enjoys it so much. His all time favorite is your Swedish Meatballs, in fact, I made them for his birthday! Thank you for making me a great cook, keep up the good work :)
Was this review helpful? [ YES ]
3 users found this review helpful

Easy Leg of Lamb

Reviewed: Jan. 6, 2013
thank you hkwilkins1!! this was a very very easy recipe and produced a succulent and very flavorful leg of lamb. i used a boneless leg of lamb from costco and it was excellent. i pretty much followed the instructions to a t and was rewarded well for my efforts. i made a sauce to go with consisting of orange marmalade, hot pepper flakes, fresh mint, and red wine vinegar (a recipe that accompanied one of chef johns grilled lamb chop recipes) and it was excellent as everything from him is. i love lamb but i remember my mom's (sorry mom!) well done, kinda dried out lamb, with that green jelly, from easters past. not any more!
Was this review helpful? [ YES ]
9 users found this review helpful

Rach's Broccoli Casserole

Reviewed: Nov. 26, 2012
I made this for Thanksgiving and it was a big success. I did make some modifications however. I used 1/2c mayo and 1/2c sour cream, and added an extra 1/2c of shredded Jarlsburg. Also, to those of you who found the casserole to be runny, make sure to thoroughly drain the thawed broccoli before mixing. I REALLY use the back of a spoon to press the water out of the broccoli when it is draining in the sieve. Also, the recipe DOES call for 1C cream of mushroom soup, not one can. Maybe that makes the difference between a runny consistency or not. I did use the 1C soup, and didn't have the problem of it being too runny (I also only used 1 egg per the other reviewers suggestions and it turned out fine.) Tonight for dinner I am going to make this again, using a mix of frozen broccoli and cauliflower, and throw some leftover turkey in it to make it a main dish. My husband is requesting it, and it really is that good. Thank you, Rach :0
Was this review helpful? [ YES ]
1 user found this review helpful

Johnsonville® Italian Meatballs

Reviewed: Sep. 7, 2012
These were fantastic! Changes I made: used turkey sausage as this is what we had in the freezer, used very finely crushed saltines as we were out of breadcrumbs, increased saltines to 1/2 c as the mixture was a bit too goopy to form a proper meatball, threw in some fresh garlic, garlic powder, a liberal amount of red pepper flakes cuz we like things spicy, a dusting of ground oregano and a few crushed fennel seeds. I made 16 balls out of this so had to bake about 30 minutes, til they were nice and brown on their bottoms :) and oozing melted parmesan. The texture and consistency of the finished product was great, tender yet firm enough to withstand simmering in a red gravy, or even a bbq sauce if you care to change up the sausage flavor/seasoning a bit. I served these with penne and roasted tomatoes and roasted hot Italian garlic with crumbled feta cheese and fresh chopppd basil from my potted Globe. They were a bit hit with my family.
Was this review helpful? [ YES ]
2 users found this review helpful

Displaying results 21-30 (of 30) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Christmas Appetizers
Christmas Appetizers

Dozens and dozens of appetizers perfect for the winter season.

The Season’s Best Sides
The Season’s Best Sides

Complete the meal with your favorite holiday side dishes.

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