GUYCHEF Recipe Reviews (Pg. 1) - Allrecipes.com (1669885)

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Slashed Sea Bass with Red Onions, Mushrooms, and New Potatoes

Reviewed: Mar. 25, 2012
This recipe makes for a nicepresentation and is quite simple. I actually put the new potatoes in a bowl and microwave them about 5 minutes until tender. Saves time and one burner on the stove and I never notice any difference in taste. I also replaced the chervil with cilantro. I find chervil to be a bland herb that doesn’t do this dish justice. If you’re not a fan of cilantro, you can use just about any herb that suites your particular tastes in the “slash and stuff” part of this recipe.
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2 users found this review helpful

Fluffy French Toast

Reviewed: Dec. 5, 2011
This was a very good recipe but I have one suggestion. I don’t think the amount of the ingredients for the egg wash is adequate for the “servings”. So, for whatever number of “servings” you calculate, I recommend you double the ingredients. While you may have some egg wash left over, I feel its better not to run out in the middle of cooking for your guests. Since the bread should be totally saturated, you won’t have to worry about running out if you double it.
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2 users found this review helpful

Szechwan Shrimp

Reviewed: Jan. 16, 2010
This is a very easy dish to make at the last minute. I have made this a half dozen times and most of the time it’s a last minute decision. You DO NOT have to spend big bucks on the shrimp to make this dish. I always keep a bag of “Sam’s Club” cooked shrimp in the freezer for a quick meal and it works great for this recipe. The shrimp are run under cold water for 5-10 minutes to thaw, then peeled and ready for the pan. I recommend you quadruple the sauce! The ingredients are cheap, the sauce is great and since my recommendation is to since this over penne pasta, (or rice) more sauce is needed. In my view, the recipe recommendation quantity of crushed red pepper results in a “medium to mild” on my hot taste scale. I have doubled the pepper which results in a “hot” rating and also have cut it in half for very mild when serving this to young children. Be sure to decide where you want this to be on the “hot taste scale” before you add the pepper. It’s a great recipe but if you don’t measure carefully, you can easily make this too hot for some palates.
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10 users found this review helpful

Fried Rice with Cilantro

Reviewed: Nov. 28, 2009
This is a very flexible recipe. I have made it with chicken, shrimp and most recently, scallops. I think it works best with seafood. The complementing tastes of the basil and cilantro make this dish and should not be left out. The only changes I make are substituting olive oil for the vegetable oil and adding 2 tablespoons of “hot” sesame oil. Since there are so many dominate flavors in this dish, do not waste money on expensive fresh shrimp or scallops. The frozen bulk variety from Sam’s Club or other warehouse stores work just fine.
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11 users found this review helpful

Cheddar Bacon Hamburgers

Reviewed: Jan. 27, 2009
I don’t know why these work, but they do! My guests commented on the juiciness of the burgers and several were amazed they contained bacon bits, which they hate. I recommend using ground chuck vs. ground beef, since the cheddar provides plenty of juice. Also cuts down on grill flare-ups. I also used a red & black pepper mix for just a little extra “kick” and a good season salt. I cut the buns, buttered both sides and grilled them on a griddle just before adding the burger. A very memorable burger!!
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4 users found this review helpful

Mushroom Saute

Reviewed: Dec. 15, 2008
This simple recipe was a pleasant surprise. I have 2-3 different preps I routinely use for sautéed mushrooms. They work fine and are intended to simply stay out of the way of the mushroom. However, this combination of ingredients, especially the nutmeg, produces a totally different taste that really enhances a dish that many find quite bland. Non-mushroom lovers just might find them acceptable using this preparation.
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5 users found this review helpful

Marinade for Steak I

Reviewed: Dec. 8, 2008
I have been using this marinade recipe for over 3 years and it's the only one I use. I have tinkered with it and in my opinion improved it by using olive oil in place of vegetable oil and a double dose of minced garlic instead of garlic cloves.
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19 users found this review helpful

Grilled Tilapia with Mango Salsa

Reviewed: Aug. 9, 2008
This is very good and I personally prefer to make the salsa a day ahead of time to let the flavors merge.
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46 users found this review helpful

Sinfully Delicious Chocolate Pie

Reviewed: May 30, 2008
This is a great pie and only requires a few preparation “must dos” go guarantee it turns out perfect. I think the texture of the sugar (or lack there of) is critical. As other reviewers noted, the pie may have a “grainy” texture if regular sugar is used. You do not have to go out and purchase “extra fine” sugar if you have a food processor. I put regular sugar in a food processor and let it go for 7-10 minutes and the result is perfect texture sugar. Check the sugar and process it longer if you detect any graininess at all. I agree that the butter and eggs should be at room temp before mixing. I disagree with some reviewers who cut down on the egg mixing time from the recommended 5 minutes per egg. I believe the 5 minutes is an absolute minimum to obtain that smooth/fluffy texture. I would stretch it to 6 or 7 minutes if you have a hands free mixer. Also, NEVER make this without pasteurized eggs. Even though the chance of salmonella infection by using non-pasteurized eggs is slim, why take the chance? You may not find pasteurized eggs in most “chain” groceries, but they can usually be found in specialty groceries. Finally, the first time I made this, I used a graham cracker pie crust. Sweet overkill? Maybe, but you be the judge. Whipped cream is a must to cut the sweet taste a bit. Garnish with fresh mint leaf. UPDATE 12/23/10. I used extra fine sugar AND I put the sugar in a food processor for 2-3 minutes. Kitchen Aid free standing mixer for eggs @ 7 min. each. Perfect!
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50 users found this review helpful

Pork with Peach and Black Bean Salsa

Reviewed: Apr. 26, 2007
Since I’m a huge fan of cilantro, I enjoy this recipe. It’s a quick and simple dish that makes a casual week day meal. I use “hot” salsa to give it a “kick” and triple the cilantro. Jan. 2013 update: There is no way to brown a pound of pork using just 1 Tbl. of olive oil, so ignore this amount and add as much olive oil to your skillet as you need to brown the pork. I also use the whole can of back beans and not the 1/2 can the recipe calls for. The recipe comes out just fine and I'm not stuck trying to figure out what to do with the 1/2 can of leftover beans.
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5 users found this review helpful

Awesome Honey Pecan Pork Chops

Reviewed: Apr. 26, 2007
Since “Awesome” is the most over-used cliché in America today, I can’t bring myself to use it. “Very good” and “very easy” fit this recipe. It really is a nice blending of flavors and a dish that will appeal to those with a “sweet tooth”, which I have.
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4 users found this review helpful

Balsamic Vinaigrette

Reviewed: Apr. 26, 2007
I have made this several times and it is always well received by my guests. Since the two main ingredients are the balsamic vinegar and the olive oil, the secret to success is picking the correct brands. Use a high end balsamic vinegar and the extra virgin olive oil that fits this recipe! All brands say "extra virgin" on the bottle, but they are not all equal in taste. The extra virgins I like with this are the less expensive “Goya” brand and the more high end "B.R. Cohn."
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26 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Apr. 26, 2007
This is a nice potato side dish that I used a slow cooker to make so it was "out of the way" while making a large multi-course Easter dinner. Although I went back and forth between "low" and "high" on the slow cooker, I think 4-5 hours on low will work fine.
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3 users found this review helpful

Sweet Potato Oranges

Reviewed: Feb. 25, 2007
I very unique side dish. It is somewhat time consuming and should be prepared in advance. When you scoop out the orange, there normally is a hole in the bottom of the shell where the naval was. I put a small piece of yellow duct tape over the home to keep the water out when during the baking process.
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4 users found this review helpful

Asparagus and Cashews

Reviewed: Feb. 25, 2007
A nice change for asparagus.
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3 users found this review helpful

Herb Roasted Pork

Reviewed: Feb. 25, 2007
This is an excellent recipe. I normally use a 1 ½ to 2 pound pork tenderloin but I still DOUBLE the herb rub and TRIPLE the sauce. For best results do not substitute for the sage. It makes this recipe. I also use prepared minced garlic out of a jar. Much easier and I think the garlic flavor is better. Not sure were the 3 hour cooking time comes from, but it doesn’t matter. I bake in a convection oven which goes much faster. Simply use a good meat thermometer and take it out at 150 and rest covered with foil for 15 minutes. I cut into small medallions and serve over jasmine rice. Drizzle some extra sauce over the pork and rice before serving.
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211 users found this review helpful

Bacon Wrapped Stuffed Mushrooms

Reviewed: Oct. 8, 2005
This is an excellent appetizer that was very well received by my guests. However, I’m not quite sure where you get 20 mushrooms large enough to handle 16oz of cream cheese. I used what I consider an appropriate appetizer size mushroom (2” in diameter) and I made over 50 and still had some cheese mixture left over. In the future, I will use this amount of ingredients for 60 mushrooms which I consider 20 servings @ 3 each per serving. For a smaller crowd, cut the ingredients in half. Per other reviewers, I placed a large rack on the baking sheet to elevate the mushrooms and keep them separated from the bacon grease and water that’s released from the mushrooms.
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438 users found this review helpful

Fisherman's Quick Fish

Reviewed: Oct. 8, 2005
This is an excellent recipe that can be used with almost any fish. I used a thin fresh walleye filet. Due to the high oven temperature, the secret to success is to use a thin cut of fish. I recommend 1” thick or less. Too thick and the crust will burn before the fish is done. Since the recipe calls for cod filets, most frozen cod is usually too thick and should be horizontally cut in half before applying the crust and baking. I also took other reviewers advice and used the salt & vinegar chips. I recommend using a food processor to “crush” the chips. Once the chips were crushed, I added the cheese to the processor and gave it just a couple of more rotations to evenly mix the cheese and chips
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257 users found this review helpful

Breaded Rib Roast

Reviewed: Apr. 15, 2005
Since I have many more favorite beef recipes than recipes for pork, I decided to give this a try with a Pork rib roast. It worked mightly fine. Give it a try with pork also.
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4 users found this review helpful

Teriyaki Chicken for the Busy Cook

Reviewed: Mar. 28, 2005
I prefer this with skinless breasts. Last minute quick and no effort required. Pretty good.
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4 users found this review helpful

Displaying results 1-20 (of 73) reviews
 
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