ChefDave Recipe Reviews (Pg. 1) - Allrecipes.com (16602087)

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Apple Pork Chops

Reviewed: Oct. 8, 2010
This recipe was easy and tasty - something that wows guests without a lot of bother. I used slightly thicker pork chops and needed additional salt and pepper. I also made the sauce with chicken stock instead of water to give is a bit more taste. The dish needs a touch more "bite" so I would suggest additional mustard or a little horse radish. I used Gala apples which seemed to hold together and still were juicy. Some have noted that there is a lot of liquid left in the pan. I treated that as a gravy and reduced it with a little corn starch. The resulting sauce made a great topping as well as a nice compliment to the wild rice side which I served with this nice fall dish.
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5 users found this review helpful

Chicken Paprikash

Reviewed: Oct. 16, 2010
This is a yummy recipe that is easy to follow and adapt. For instance, simply reduce or increase the ingredients for fewer or more guests. I would like to make a couple of suggestions. First, the dumpling recipe makes LOTS of dumplings and could be reduced. I find the using a teaspoon measure makes a nice, little dumpling which is tasty as the surface area to mass ratio is greater, allowing more sauce to cover the dumpling. I found it better to use boneless skinless cuts. While some flavor is lost, it is easier to eat a sauce covered piece of meat if you don't have to look for bones. Also, in this health conscious age, many people discard the skin, thus losing much of the sauce. I noticed one cook rated the recipe as bland. It is important to have fresh paprika. (In the past, I have grown my own peppers and ground it when needed.) For this recipe I used Spanish Paprika which added a little sweetness along with some zip. In most recipes of this type you can never use too much paprika, so be generous if the flavor is lacking. ChefDave
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6 users found this review helpful

Spaghetti Sauce II

Reviewed: Oct. 19, 2010
I chose to try this recipe as it appeared the most interesting in the list of sauces. The thing to remember about sauces of this type is that the recipe is an outline. The cook can have fun filling in the details. Also, the benefit of lengthy cooking is that you can be creative while the batch is stewing. This receiped did not include salt and pepper which the sauce clearly needs. I would also adjust ingredients to taste. For example, on my first try, I added all the sugar at once. This should be added gradually over time and tasting. I also increased some ingredients such as the garlic and onion. Pepper flakes could be omitted if preferred. I added mushrooms which gave a nice texture. If you use fresh herbs (as I did) remember to triple the amount. A little squeeze of lemon also gives an interesting twist. I'd like to hear the variations others may invent.
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8 users found this review helpful

Moroccan Tagine

Reviewed: Nov. 18, 2010
I have three comments to make on this recipe: 1. Color - The ingredients are overwhelming orange red. I added some chopped parsley for contrast. That can be added as a garnish or in the last five minutes of cooking. 2. Texture - After about 20 minutes, start checking the squash with a fork (depending on the size of the chunks). Timing is important as the squash should be tender but don't let it turn to mush. 3. Flavor - When I made this recipe, the flavor of tomato seemed too strong. The chicken was bland and more spices were needed. As the dish is compiled all at once, experiment with seasonings and spices. I might also marinate the chicken to give it some kick. I might also try substituting stew meat for texture, color, and alternative flavors.
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3 users found this review helpful

Saucy Apple Pork Chops

Reviewed: Nov. 29, 2010
Easy to make and tasty. The key to this recipe is the preparation of the pork chops. For me, the browner the better. Although the recipe does not call for seasoning the meat, this should be done with whatever savory blend you like. If not, the outcome seems too sweet for a main dish.
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2 users found this review helpful

Roast Beef Tenderloin with Cranberry-Red Wine Sauce

Reviewed: Dec. 28, 2010
I dd this sauce for a Christmas roast and it was excellent. As others have stated, it needs more time. I reduced my sauce at least 45 minutes at a fairly rolling boil. I then added a T. of flour mixed with water to finish it. The sauce is easy and forgiving but I don't know if I would have liked it without straining. Visually, the glossy, deep red color, really dresses up the plate.
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12 users found this review helpful

My Hoppin' John

Reviewed: Jan. 2, 2011
Of the recipes available, I chose this as a cook who combines favorite recipes is a person after my own heart - especially as Hoppin John can be made in a variety of ways, as long as it has a couple of key ingredients. I found this recipe easy to use and very tasty. I made it to accompany collards, corn bread, benne wafers, and Carolina Gold rice for good luck and wealth in the new year (not bad for a Yankee boy). I would add a few pointers. In the South, neck bones are a preferred addition as they have tasty meat on them. I have also used hocks or hog jowls although the latter can be fatty and should be discarded midway through the cooking. I would not use a bone from a sweet ham such as "Honey Baked" as they do not have the same flavor. I also add a couple of diced tomatoes at the end of the cooking for color and interest. They should be cooked briefly and not allowed to boil down. This time, I misjudged the salt and added too much. To counteract the effects, I added a couple of red potatoes to the pot cut in thin medallions. They absorbed the extra salt. I removed them before they became too soft and, not wanting to waste them, put them on a plate. They were delicioius, espeically with the Hoppin John on top!!! This would be a great alternative for those who do not like rice.
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23 users found this review helpful

Finnish Turnips

Reviewed: Apr. 1, 2011
I am not real familiar with turnips but couldn't resist the beautiful white and purple vegatables I found in the market. This looked like a good recipe so I forged ahead. Every step is really easy and I learned that boiling turnips takes much less time than potatoes. I have only made this recipe once so have not had the chance to try variations. As written, however, it is delicious. It impressed my guest who is a gourmand. I did not have corn flakes so crunched up corn chex which worked perfectly. My advice is have your guests hang out in the kitchen. When it comes out of the oven it is so beautifully tall and golden! I agree with others who said it could double as a dessert.
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5 users found this review helpful

Chicken Breasts with Olives

Reviewed: Apr. 1, 2011
This is an excellent dish with an exotic mid-eastern appeal. The recipe is easy to follow and the flavors make a nice tangy mix. I changed the recipe slightly to fit my preference for well browned and crispy chicken. Therefore, I suggest searing the chicken breasts in a hot pan until the desired color is attained. Then, turn down the heat to medium and add the pan ingredients. Cook until some of the juice has been reduced. I also would cover the dish in the oven to avoid drying out as there is not much liquid in the recipe. The olives give a beautiful green color but I might also suggest adding some strips of sweet red bell pepper to enhance the appearance. When squeezing lemons, I never just throw the rinds away. They can be sliced or cut in rings to add a beautiful side garnish to the serving plate.
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204 users found this review helpful

Crab Cake Sauce

Reviewed: Apr. 16, 2011
I found this recipe to be a little bland and it makes way too much. I prefer to use sauces sparingly as they should complement a dish, not smother it! If I were to use this recipe again, I would half the mayonaise and sour cream. I already omitted the yogurt. I would also increase the salsa to a half cup and double the lemon juice. Add a little salt to counter the sweetness inheirent in the other ingredients. Sometimes sauces become stronger as they set. I did not find this to be the case as the dairy based products contain the hotness. Therefore, increase the heat to taste when mixing by adding drops of hot sauce. The recipe did set-up nicely in the refrigerator.
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3 users found this review helpful

My Crab Cakes

Reviewed: Apr. 16, 2011
This was an easy recipe that is impossible to ruin. I did not have 8 oz. of crackers - - 4 oz. works just fine. If you are using canned crab, however, squeeze out as much liquid as possible. I did not have garlic powder but garlic salt works nicely. I would suggest that the egg is whipped with the mayonnaise, spices, seasonings and onion to get evenly distributed flavors and then add the crab and lastly the crumbs. I like my crab cakes well done and the 1/2 inch size cooks easily and and are crispy. They also hold together well. I like a slightly more seasoned crab cake. Next time, I will add more onion and also a very finely chopped 1/2 stalk of celery to the sautee pan. Finally, I would also suggest additional Old Bay seasoning to taste (my favorite).
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5 users found this review helpful

Grilled Garlic Artichokes

Reviewed: Apr. 16, 2011
I don't know if my two star rating really reflects Susan's recipe or my skill in cooking. The basic outline was easy enough to follow although I would alter the proportions. Three fourths cup of olive oil was way too much. I would reduce to a third cup of olive oil and the juice of half a lemon. I also think that blending the sauce is a good idea to fully puree the garlic. My trouble with the recipe was the grilling. I put on too much of the oil sauce that overly coated the choke and created a flame. The flame created a gray sooty appearance to the vegatable. They were not visually appealing when brought to the table and pulling off the leaves left the fingers oily and sooty. I cut my leaves off and just ate the heart which was good. I am wondering if putting the artichokes under a broiler after one brushing of the sauce would have been better for me.
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0 users found this review helpful

Shepherd's Pie

Reviewed: May 10, 2011
This is a great recipe that is fool proof! I dolled it up a bit but that is the fun with a basic recipe. First, I have never made mashed potatoes with reserved water. Use milk, sour cream, yogourt or any other dairy product to make a richer batch. Who can brown ground beef without adding an onion? I included a good sized white onion that gave depth to the taste. I did not have canned vegatables, but a package of frozen vegatables worked well. After I assembled the dish, a generous sprinkle of paprika was a good finishing touch. Here is a caution. I used a good sized baking dish and it still ran over. Put a drip catcher under the pie when baking and save work in the long run. Until next time - enjoy!
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20 users found this review helpful

Kielbasa Appetizers

Reviewed: May 23, 2011
This is a delicious recipe and very simple to make. It also allows for limitless variations. For example, I added a teaspoon of chopped ginger to add a twist. It seemed that the recipe, as written, contained a lot of liquid to reduce. Next time, I am going to try one bottle of beer (12 oz.) and the same amount of BBQ sauce. While BBQ sauce often comes in 18 oz. containers, it won't be hard to use the remainder in another dish. Also, if you are bringing this dish to a gathering, making it in a crock pot makes more sense than a frying pan.
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5 users found this review helpful

Asparagus Appetizers

Reviewed: May 23, 2011
I thought this was a delicious recipe and the best part was making it ahead of time. I noticed some commentators complained about the asparagus. I made this recipe in the springtime when the asparagus was right out of the garden and it was perfect. I used rather thick stems before they tapered to keep a consistant shape. I also did not use toothpicks as the rolled bread stuck to itself. After rolling the dish in butter, I had about a 1/2 cup left over. I think next time, I will use less (2.5 sticks). I also think I will cut the rolls in thirds so they can be popped in the mouth as I observed some diners having difficulty biting the longer pieces. I wonder if that will have an effect on cooking time? Other raters also suggested the dish lacked a punch. I thought the subtle flavors went well together (the blue cheese seems to mellow in cooking) but additional blue cheese could add to the flavor. I served the appetizer with a good white wine and everyone raved. If served with spicier foods, I could understand how it might get overwhelmed.
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6 users found this review helpful

Chicken Breasts Pierre

Reviewed: Aug. 6, 2011
I give this a five star rating. A simple recipe that can be the foundation for so many variations. Right away, I sauteed an onion in the chicken pan. Instead of water, I used vermooth which is always a good liquid with chicken. I also had some summer squash that I threw in the pan. Next time I might add some green pepper. I see someone add soy sauce and that might be another twist. My only criticism is that I thought is was a little too sweet for my taste (kids would love it). I am going to try reducing the brown sugar a little to increase the tang factor. My dish turned out more beautiful than the photo. I would not hesitate serving to guests as it is easy, letting you prepare the rest of the dinner while the chicken bubbles.
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4 users found this review helpful

Sausage Pepper Skillet

Reviewed: Oct. 19, 2011
I loved the photo for this recipe so I gave it a try. After slicing all the veggies, however, I discovered I was out of Italian dressing so I made my own. This lead to my own variation on the theme (which was very tasty). To the peppers, onion and garlic, I used Swedish Sausage which has a slighly sweeter taste than Polish sausage. Then I worked on the dressing. I used equal parts vinegar and olive oil. To that I added thyme, oregino, dry mustard, salt, and pepper. I whisked it to emulsify. To the skillit I also added some green beans that were kickin around in the frig. It was all VERY GOOD. With the bones of a classic combination, don't be afraid to experiment and add what you might have on hand.
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2 users found this review helpful

 
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