RCHEISS Recipe Reviews (Pg. 1) - Allrecipes.com (1645412)

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Irish Chicken and Dumplings

Reviewed: Dec. 3, 2007
This was pretty good on a cold, frosty winter night. I substituted stock for the water, and large diced the onion instead of quatering so that it spread more throughout the mixture. It was a little light on seasoning so I had to go a little heavier on the salt & pepper, but it was still very good over all.
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2 users found this review helpful

Choctaw Catfish

Reviewed: May 10, 2008
This was a very good recipe, but I have to agree with a previous reviewer on the time. About 2-3 minutes per side, tops! This is similiar to another catfish recipe that my family and I frequently cook made with mustard and corn meal. That reciep to follow. This is definitely a "keeper!" Nicely done!
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8 users found this review helpful

Spaetzle and Chicken Soup

Reviewed: Oct. 31, 2008
I didn't change much because the original recipe looked great. Two small changes - I roasted the chicken first, 350 for about 45 minutes, then the chicken and fat went into the water. I still found it necessary to add a tablespoon of chicken base and a touch more salt to bring the flavor fully out. Second was the spaetzle recipe - I used 3 cups flour, 4 eggs, 1 1/4 cup of whole milk, 1 1/2 teaspoon fresh grated nutmeg, and then piped it out into boiling slated water through the cut tip of a 1 gal. freezer storage bag. I ended up with a noodle about 2-3 inches long and between a 1/4 and 1/2 inch wide. A definite "make again" recipe, thank you!
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5 users found this review helpful

Lemony Green Beans with Walnuts and Thyme

Reviewed: Apr. 23, 2009
I found the idea of this recipe interesting, but I had a couple issues that had nothing to do with the actual recipe. First off, my daughter and I have texture issues with any kind of nuts in with fruit, so I substituted walnut oil for the nutty flavor. Second, to soften the lemon flavor a bit I used Lemon Myrtle from Australia and seasoned it until it was right for everyone, and lastly-I did this over lima beans. No special reason other than we were green beaned out over the holidays.
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5 users found this review helpful

Olive Chicken I

Reviewed: Mar. 30, 2010
This was a nice recipe but lacked a little "something." I added saffron and threw in some dry wild mushrooms that I reconstituted the in boiling water with the saffron. Needs an herbal touch, perhaps some thyme and rosemay. I would make it again but with a touch more seasoning.
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5 users found this review helpful

Porkolt (Hungarian Stew) Made With Pork

Reviewed: Dec. 16, 2011
I wanted something that wasn't beef or lamb stew, and something different from those styles. This recipe looked really interesting. I made only a couple changes: first I had to lean it down to serve 3 people. Second I wanted to cheapen the cost down by using a lesser cut and cooking itnlonger. I kept the bacon at 5 slices, because we love bacon. Used 3/4 of large onion. 1/2 Green Pepper, 3/4 Red Pepper. 2/3 cup of broth was great for this quantity. As for the pork I used 2 lbs. of pork butt; gristle & fat removed, and cut into 1 inch pieces, and I didn't change the seasoning. I took the cook time to 3 hours to insure that the butt was tender and cooked through. This was a excellent recipe that I had to gear towards my family and costs. I made the Hungarian dumplings and let them cook in the sauce for the last 45 minutes. Definitely a "keeper" recipe and will do this one again. Added to my Comfort Food recipe box!
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6 users found this review helpful

Basic Buttermilk Corn Bread

Reviewed: Jan. 1, 2012
This was a complete disappointment. It was dry, bland (I even added honey & kosher salt), thick, dense, and tasteless. There was no rise to it, and no crumble. Leaving this one off the "make again" list.
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5 users found this review helpful

Cheesy Cauliflower Couscous

Reviewed: Jul. 2, 2012
This was good, not great, but a good use of leftover couscous and I used some veggies left over from a weekend cook out. I melted 2 Teas. of butter, blended in some salt & pepper, the nutmeg and some garlic powder, tossed the couscous/veggie mix with the butter mix to give the cheese something to stick to, then baked it 20 minutes at 365 degrees. I'd make it again the way I did it, and will probably find something else to add to it. Thanks to the writer for the original; it was a great base to work from!
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My Favorite Beet Salad

Reviewed: Jul. 12, 2012
We thoroughly enjoyed this salad and will make it again, and again. The only change I made was to add some leftover sparkling wine I had to the vinegarette. Definitely a keeper! Well done, monkeydoo3!
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1 user found this review helpful

Best Fried Green Tomatoes

Reviewed: Aug. 20, 2012
Thanks to all of your comments I took some learning from each of you. I went with 1/4 inch thick slices, (will go a tad thinner next time). Sliced, salted & let rest an hour before serving. Used equal parts corn meal, flour, seasoned bread crumbs, and some salt & pepper. I used seasoned flour, egg white & milk, then the corn meal, flour, bread crumb blend. 3 minutes a side was perfect, and they turned out great and the coating held perfectly. The only thing that was missing was some flavor. The tomatoes were sweet (I was concerned about bitterness) but still a little bland, so I made a sauce of horseradish & mayonnaise, and that hit the spot. This was a good base recipe, thank you for posting it.
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2 users found this review helpful

The Best Chicken Fried Steak

Reviewed: Sep. 4, 2012
First off; 2 cups of flour was a waste of a cup of flour. Keep the other dry ingredients the same, but don't throw away a cup of flour. Second; I pre-seasoned the meat with salt & pepper, and glad I did, it gave the meat just a enough extra flavor. 3rd: I used lard instead of the shortening, liked the boost it gave to the meat. Lastly: The gravy was very bland, although the lard helped it. I added Tabasco (1/2 teas.), a teaspoon of Worcestershire sauce, and additional salt & pepper to the gravy. The meat, the dredge & batter was very good and help up well. I was impressed with that, but again, the gravy really needed some work. I would make this again with the changes I made.
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Flat Iron Steak with Mushrooms

Reviewed: Nov. 27, 2012
I like this recipe! It was simple, easy to follow and made great use of an under-used, under-estimated cut of beef. I did take the advice of some previous reviewers and reduced the vinegar to 1/8th cup. I also used equal parts of both regular balsamic and white balsamic. For seasoning I love thyme with mushrooms! I added 2 TEAS. of Dried Thyme for just a bit more fullness, and I also minced the garlic instead of leaving the cloves whole. A very good recipe that I will make again!
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English Muffin Breakfast Strata

Reviewed: Jan. 13, 2013
This was a very good recipe, something different for a small Sunday brunch, but my wife finds chopped green chilis too spicy for her, so I substituted a diced Cubanella and cooked them in with the sausage. I also wanted a little more "substance" to the strata, so I added mushrooms and chopped onion. I loved the texture of the combined egg/sour cream mixture. Will make this one again! Note: as it was for two, I used two Muffins in a 6" x 6" square baking dish, cut the ingredients in half.
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10 users found this review helpful

Buttermilk Corn Bread

Reviewed: Jan. 3, 2014
I like this recipe, but took the advice of a couple previous reviews: I added a tablespoon of melted butter to the batter,and instead of sugar I added a tablespoon of honey. I substituted the regular flour with Masa Harina(Corn flour)which really made for a nice batter! I happened to have a bag nearby as that's what I use to thicken my chili with. This is a keeper!
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