Kitchen Guy Recipe Reviews (Pg. 1) - Allrecipes.com (16711699)

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Herb Roasted Pork

Reviewed: Jan. 1, 2011
In my 22 years of marriage, I have never prepared a pork loin because we just don't care for any we have tried. I was surprised when my wife brought this one home and asked me to find a recipe and cook it for her. It is the best we've had and we will make it again. Next time I will double the rub just because I didn't get the coverage I wanted to, but it was still great as written. Perfect!!!
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3 users found this review helpful

Drunk Deer Chili

Reviewed: Dec. 27, 2011
Absolutely the best. Next time, I will try it with all the meats in ground form for a more traditional consistency. The flavor and the aroma was wonderful, but the kids were not used to a chili with stew-type meat. The look in their face was priceless and so was the flavor of this dish. Some people omitted the water and it is sound advice if you don't like your chili on the soupy side.
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3 users found this review helpful

Beef Tenderloin in a Port Shiitake Reduction

Reviewed: Mar. 9, 2011
This recipe is one to keep for another try. I must say that it turned out very well and rich. It is not my favorite way to prepare tenderloin, but I will try it with chicken next time. If you are looking to prepare this along with the suggested side-dishes from the recipe's author, be careful. There is indeed a lot of sweetness to this dish as well as the others. My rating is based on the dish as a stand-alone. Texture and flavor were great--enjoyment of preparation also gets five stars. Nicely done jonnyd523. Thanks.
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5 users found this review helpful

The Best Chicken Soup Ever

Reviewed: Jan. 23, 2011
This soup is simply delicious. As it stands, It deserves a 5. I've read reviews where some disagreed about the using "chicken soup mix" in the recipe. Well, all I can say is if you want your plain ole soup, then don't use the mix. Some reviewers can't find the mix so let me help you... I use the McCormick Slow Cooker - Chicken noodle soup mix. It has nothing but a bunch of seasonings that riddle this dish with wonderful flavor. I have made it several times and have found that the liquids get absorbed at different rates if based on your length of cook time. I have found that as the recipe stands, it absorbs too much of the liquid for my preference, so I usually don't just cover the chicken, but go a few inches over. If I use whole carrots, I cut them to similar size of baby carrots and I like to add my carrot peels along with the celery leaves when I boil the chicken - may not make much difference, but I think it adds to the nutrients. I also use about 1 1/2 lbs of boneless chicken breasts if I don't have the whole chicken. These suggestions don't seem to detract from the original flavor. If you like chicken soup, this is the recipe that rocks!!!
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4 users found this review helpful

Peppered Shrimp Alfredo

Reviewed: Jan. 23, 2011
Simply delicious. Followed recipe and it was great. Next time, will try without the mushrooms--but only because i have a son who refuses to eat them in anything. I think the dish will be great without them, but we'll see.
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8 users found this review helpful

Simple Sweet and Spicy Chicken Wraps

Reviewed: Sep. 24, 2010
Wife and kids loved it. So easy to make.
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2 users found this review helpful

German Rouladen

Reviewed: Aug. 21, 2010
This recipe was very good. The pickles overwhelmed the flavor of the dish, but it certainly had a distinct flavor not typical of American cuisine. I prepared this with two sides: Chris's Kraut and Spaetzle II, both found on this site. The only thing I did different is that I pulled the rolls out of the sauce and thickened the sauce with a roux of butter and flour to make a thicker gravy. I wanted the gravy thick to go over the Spaetzle.
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3 users found this review helpful

Salisbury Steak

Reviewed: Aug. 11, 2010
Five stars on flavor alone, but since I feel the need to take every aspect into account, would have given a four and a half. Simply not enough gravy if you follow the instructions as written. Since the first time, I have doubled the gravy ingredients except for the ketchup which I left at the original 1/4 cup.
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1 user found this review helpful

Roasted Garlic Mashed Potatoes

Reviewed: Aug. 11, 2010
Loved this recipe. Had to roast two batches of garlic. The first one got to brown and in turn was hard and would not go through the press. The second time, I just roasted the garlic until it started to turn a light golden color and was soft to the touch. Perfect!!!
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1 user found this review helpful

Beef Tenderloin With Roasted Shallots

Reviewed: Aug. 9, 2010
Prepared this for my wife and she said it is one of the best tasting meals she has ever had. Cooked the tenderloin roast about 45 minutes to 155 degrees internally because she likes her beef cuts medium. I prepared this along with the Roasted Garlic Mashed Potatoes and the Balsamic Glazed Carrots found on this website. What a wonderful meal.
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4 users found this review helpful

The Best Chicken Soup Ever

Reviewed: Jan. 23, 2011
This soup is simply delicious. As it stands, It deserves a 5. I use the McCormick Slow Cooker - Chicken noodle soup mix. It has nothing but a bunch of seasonings that riddle this dish with wonderful flavor. I have made it several times and have found that the liquids get absorbed at different rates if based on your length of cook time. I have found that as the recipe stands, it absorbs too much of the liquid for my preference, so I usually don't just cover the chicken, but go a few inches over. I like to add my carrot peels along with the celery leaves when I boil the chicken - may not make much difference, but I think it adds to the nutrients. I also use about 1 1/2 lbs of boneless chicken breasts if I don't have the whole chicken. I have reduced the noodles by about half at times and it still turns out great with less liquid absorption. These suggestions don't seem to detract from the original flavor. If you like chicken soup, this is the recipe that rocks!!!
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20 users found this review helpful

Herb Roasted Pork

Reviewed: Jan. 1, 2011
In my 22 years of marriage, I have never prepared a pork loin because we just don't care for any we have tried. I was surprised when my wife brought this one home and asked me to find a recipe and cook it for her. It is the best we've had and we will make it again. Next time I will double the rub just because I didn't get the coverage I wanted to, but it was still great as written. Perfect!!!
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3 users found this review helpful

Bacon and Balsamic Glazed Sugar Snap Peas

Reviewed: Mar. 9, 2011
Nice. I followed the recipe and it turned out very good. A little more bacon grease than I would normally consume, but the flavor was superb. Does not reheat well.
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6 users found this review helpful

Better Than Best Fried Chicken

Reviewed: Apr. 4, 2011
Good fried chicken. Could have used a bit more seasoning in the flour. Important to let the chicken pieces sit and rest after you flour them so the flour appears closer to a batter.
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2 users found this review helpful

Chris' Kraut

Reviewed: Aug. 21, 2010
Great flavor but not sure how much a "little" water is. 1 tsp, 1 cup, or cover the kraut? I just guessed but it would have been nice to be more specific. The taste was great as a side dish.
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1 user found this review helpful

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