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Chef John's Stuffed Peppers

Reviewed: May 18, 2014
These are so good, a teenager who has been giving me the silent treatment for weeks actually broke the silence to thank me. I followed the recipe exactly. The only thing I may do differently next time is use a bigger dish and double the sauce...the sauce is divine. Wow. Thanks Chef John, for another winner :)
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Fast and Easy Creamed Spinach

Reviewed: Jan. 26, 2014
This is excellent! I needed creamed spinach for a recipe I was making, which calls for frozen creamed spinach. I decided to make this fresh instead. The only thing I changed (due to the fact that I am snowed in and was not trying to go to the store) was I used one bag of fresh spinach and a box of frozen (thawed and drained). It was superb! I had to force myself to stop eating it before I didn't have any left for my main course. I will definitely make this again, both for this particular meal and also as a side for steak or roasted chicken. YUM!
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Iced Pumpkin Cookies

Reviewed: Dec. 10, 2013
Mmmm, mmm, mmmm! WOW are these addictively yumtastic!!! Followed the recipe exactly- it was easy and foolproof. I am going to hide a stash for myself, because I know they will be devoured as soon as the family tries them. Thanks Gina- this will be a go-to for me :)
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Pumpkin Gobs

Reviewed: Aug. 26, 2013
I am a bit torn as to how to rate this recipe. The cookie part is quite good... the filling is rather atrocious. I had a feeling it would be, but wanted to try the recipe as written. I don't prefer my gobs to be crunchy, and that is exactly what happened here. I would make the cookie part again, add more spices to it (pumpkin pie spice, nutmeg- something to boost the flavor just a tad), and make an entirely different filling. I'm not trying to be harsh...it is just that this filling does not work on any level. On the plus side, my house smelled deliciously like Fall and, after scraping the filling off, we still enjoyed the cookies :)
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Chef John's Creme Fraiche

Reviewed: Aug. 10, 2013
This is terrific! I used ultra-pasteurized cream as that is all I could find, and it worked just fine. This was pretty cool to make, and who knew it was so easy?! I used it to make Creme Caramel and BLT Pasta, both also Chef John's recipes, and both are truly amazing. Thank you, Chef John- you continue to make me look like a culinary genius :)
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Chef John's BLT Pasta

Reviewed: Aug. 10, 2013
This is really awesome, and quick and easy to boot. The boyfriend had three helpings and requested that I make it again soon. I followed the recipe exactly and wouldn't change a thing. I can't wait to try it with tomatoes from my garden. Definitely a winner! Thanks Chef John :)
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Chef John's Creme Caramel

Reviewed: Aug. 9, 2013
This is one of the best things I have ever put in my mouth. Ever. I am amazed by and in love with this recipe. Your eyes will roll back in your head, and you will say "Oh. My. God."
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The Best Oatmeal Cookie Ever

Reviewed: Apr. 27, 2013
Yes- these are indeed the best oatmeal cookies ever! Wow! I made some just as the recipe states; then I added raisins and baked some; then I added chocolate chips (for chocolate chip AND raisin!) and baked the rest. While all three were delicious, the plain oatmeal was the favorite of everyone. What a fantastic cookie! Thank you so much for sharing Denise! These are a definite keeper!
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My Favorite Sloppy Joes

Reviewed: Apr. 22, 2013
These are delicious! Normally, I would be inclined to use fresh onion and garlic, but this was one of those nights I just wanted something as simple as possible. I really don't know that I will go for fresh when I make these again- they are pretty darn tasty the way the recipe is written! It could not have been easier to throw these together, and they are a real family pleaser. I'll bet they would be great for a football party too! Thanks for sharing, Alissa- these will be going in my rotation :)
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Tasty Lentil Tacos

Reviewed: Apr. 21, 2013
Add me to the list of people who can't believe how good these are! I am fairly shocked at how much we enjoyed them. The only change I made on purpose was subbing olive oil for the canola. In my haste to get dinner on the table, I didn't read the recipe closely enough, and I dumped the whole packet of taco saesoning in rather than the tablespoon called for. I was concerned, but it turned out wonderfully! I followed the recipe other than those two things, topped them with shredded cheddar and sour cream, and we devoured them! My daughter recently had her braces tightened, so I served hers over rice rather than in a shell, which she said was very delcious. A great recipe- thank you for sharing :)
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Brookville Hotel Sweet and Sour Coleslaw

Reviewed: Mar. 19, 2013
This is quite good, and I can't even stand cabbage! I needed to use up the rest of the head I bought for St. Patrick's Day, and the man loves coleslaw, so I decided to try this. He really enjoyed it, and I was shocked that I liked it as well :)
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Exquisite Pizza Sauce

Reviewed: Mar. 13, 2013
This is one of those recipes I have had saved in my recipe box forever, and just now finally got around to making it. We loved, loved, loved it! I will definitely cut the honey down next time, as it was a tad too sweet, but other than that I do believe this is the perfect pizza sauce! I will be using this again and again. Thanks for putting an end to jarred pizza sauce in my house :)
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Churros

Reviewed: Mar. 7, 2013
These are incredible! And so easy! I mixed the wet with the dry ingredients until just combined, trying not to overwork it. It came together very quickly. I was imaging these to be quite a bit longer than I ended up making them, but I found it a lot easier to make them a tad shorter- about two bites in length (how's that for a measuring system?!) The first two I made came out a bit tough, but I determined that was due to my oil not being hot enough, thus they cooked longer than they should have. After I adjusted the temp of the oil, I was busting these bad boys out like a pro. They are crispy on the outside, yet moist and tender on the inside. And, a true testament to how good they are, they are even yummy cold! (Although hot is best, of course!). I followed this recipe as written, and it was a raging success! Thanks Delia- this was, and will again be, the perfect afternoon snack :)
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Caramelized Brussels Sprouts with Pistachios

Reviewed: Mar. 4, 2013
I am rather amazed by this recipe. I love Brussels sprouts, and I assumed I would enjoy this dish, but I was totally blown away by how flavorful these little heads of awesomeness were! I have had Brussels sprouts prepared 6 ways from Sunday, and I daresay this is my new favorite. And, I mean, there isn't even any bacon in these!!! My daughter put a couple on her plate and bit into one on her way to sit down- she immediately did a U-turn and loaded up her plate with more. I followed the recipe exactly, but halved it to serve 4...I think they would still be all gone had I made the full recipe. Yum! Thanks GODGIFU! I can't wait to make this again!
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Poulet de Provencal

Reviewed: Mar. 4, 2013
This is fantastic! I was rooting around in my pantry and discovered a bottle of balsamic vinegar I didn't realize I had, and then later I happened to see this recipe in the newest reviews. I don't need lightening to strike me- this was meant to be! I am so glad I saw this recipe, as it is really something special. The aroma in the house was amazing, and drew everyone in to inquire as to what I was making. I followed this to the letter- it was surprisingly easy to put together and the results are dinner party worthy. Very delicious- I will definitely make this one again! Thanks for sharing :)
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Onion Pasta

Reviewed: Mar. 3, 2013
We really enjoyed this pasta! I followed it exactly, except I did add a huge clove of garlic to the onions about halfway through sauteing them, and I added a cup of chicken broth in place of the water and bouillon. This is the second recipe I have made lately that has called for a significant amount of olive oil, and the reviews for both have quite a few people saying it is too much. To each his/her own, but I have to say I think the amount of oil is just perfect for the amount of pasta. Maybe it is because I really dislike dry pasta, I'm not sure, but I love this as is, and will be making it again! Thanks for sharing Jackie :)
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Chicken Caesar Pasta

Reviewed: Feb. 26, 2013
I made this tonight, expecting it to be easy and quick, and I figured we would like it well enough. I wasn't really expecting to be blown away by it, but boy was I! It is so incredibly tasty! The whole family loved it, which practically never happens. I have hidden the tiny bit of leftovers away, and I am not sure they are going to last the night! I did add some salt and pepper, but that is the only change I made. I really can't think of anything I would change! Thank you Semigourmet- this will be a go-to chicken dinner here! Next time I will double it!
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Asparagus Risotto

Reviewed: Feb. 22, 2013
Good heavens, this is delicious!!! I have never made risotto before, and I was a tad intimidated, but the directions were spot on and easy to follow. I added the chicken cube to the water as soon as I pulled the asparagus stalks out, to make sure it had time to dissolve. I found I needed to cook this for about 25 minutes to get to al dente. I did add a pinch of salt after tasting it. My oh my! It is amazing! I highly recommend this recipe- it is really something special to add to the dinner plate! Thanks manella- I'll be making this again for sure :)
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Fried Rice I

Reviewed: Feb. 20, 2013
This definitely works better with cold rice- I am not sure how it would turn out otherwise! If you are like me, and need to cool the rice in a hurry, spread it on a cookie sheet and pop it in the fridge- it cools down quickly that way. I pulled out my wok for this, and it worked very well. I tried to make a well in the middle of the rice to scramble the eggs, but it ended up just coating the rice. That turned out to be a happy accident, as a subtle eggy flavor was tasted throughout. My second attempt at scrambling the eggs worked like a charm, so I ended up with a total of 4 eggs in the rice, which was lovely. I didn't measure the soy sauce or the seasonings- I just tasted as I went until I got what I was looking for. This was very easy, and incredibly delicious! I can totally see playing around with this- maybe add some chicken and more veggies to make it a main dish. As is, it went perfectly with the pork lo mein I served tonight. Thanks homemaker- this will be a regular on my dinner table :)
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Papa Drexler's Bavarian Pretzels

Reviewed: Feb. 20, 2013
YUM!!! Wow, are these amazing! I followed this to the letter, although I needed a smidge more flour, as my dough was incredibly sticky. I popped the dough in my Kitchen Aid with the dough hook attachment to knead, just to make my life a little easier. Worked wonderfully :) It is really helpful to roll the dough into ropes, set aside and let them rest as you make the rest of the ropes, and then go back to the first rope and roll it longer. Letting it rest for a couple minutes makes it so much easier to get the desired length. Also, I would like to add in case anyone is new to bread making, it is imperative that the 1 and 1/3 cup water you add to the yeast mixture is warm. That will activate the yeast. Anyways, this is an awesome recipe- easy and delicious. The pretzels have a lovely crunch on the outside, but are tender on the inside. Perfect snack with a nice cold beer! Thanks for sharing Tim Drexler :)
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