Puck Recipe Reviews (Pg. 2) - Allrecipes.com (18387386)

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Chef John's Patatas Bravas

Reviewed: Feb. 15, 2013
Fantastic! Marvelous! Delicious! As soon as I saw this recipe, I knew my boyfriend would go absolutely crazy for them, so I made them for our Valentine's dinner. I made the sauce and the spice mix the night before, which worked out wonderfully on the busy day. I followed this to the letter, and I wouldn't change a thing about them- the flavor combination is out of this world, the spice level is just about perfect, the crispy, crunchy exterior is the perfect housing for the tender potato within. The sauce is just lovely, and would be wonderful on many things. I debated on buying yet another vinegar, but am so happy I did not try to substitute anything else for the sherry vinegar- it is worth it to buy yourself a bottle if you don't keep it on hand. My boyfriend thinks me a kitchen super star- we devoured these with gusto! Thanks Chef John!
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Kickin' Turkey Burger with Caramelized Onions and Spicy Sweet Mayo

Reviewed: Feb. 13, 2013
Something that has never happened before occurred when I made these for dinner tonight- my boyfriend asked me if I could please make these every week! I dared not answer him when he asked what was for dinner- I knew if I said "turkey burgers" he would groan and complain. And why not? Most are dry and flavorless. However, this recipe sounded so good to me, I had to try it. I whipped up the mayo sauce last night, and, upon tasting it by itself, I knew this was going to be an awesome burger. I followed this recipe exactly, even setting the timer for 6 minutes per side, as I am known for either over or under cooking burgers. The 6 minutes per side it perfect. I used Montreal Steak seasoning. I searched high and low for dry mesquite seasoning in my grocery store before finally giving up. However, later I was in the aisle picking up some taco seasoning, and there amongst the McCormick seasoning packets (fajita, taco, sloppy joe, spaghetti, meatloaf etc.) I saw a packet of mesquite seasoning! It says it is for marinating meat, and I am not sure if that is what this recipe calls for, but I picked up a packet and tried a teaspoon in the burger mix. YUM! These burgers are moist, full of flavor, and have a little spicy kick that is subtle and hits you oh-so-wonderfully at the back of your throat. This is not only the best turkey burger I have ever had (by far), it is also one of the best burgers I have ever had. Period! Can't wait to make them again! Thanks!
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Pasta and Cauliflower

Reviewed: Feb. 12, 2013
Based on some of the other reviews, I must be really odd, because I made this as written and I loved it! The only change I made was minor- and that was using a shallot in place of the onion (just because I had one that needed to be used). To be honest, I really didn't expect to like this as much as I did, and I was absolutely shocked when I was immediately asked by my meat loving BF when I will make it again. I can see how roasting the cauliflower rather than steaming it would be delicious, and I will probably try that next time, but we truly really enjoyed this as written. Thanks ANGCHICK! This is a keeper for us :)
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Whoopie Pies VIII

Reviewed: Feb. 7, 2013
So, I attempted to make some strawberry shortcake fudge for Valentine's Day baskets. I was terribly upset when it refused to set up- it tasted delicious, but fudge it was not. Out of nowhere, like a beacon in the darkness, I had a Eureka moment- whoopie pies! But, I had never made them before, and surely I could never pull it off. With nothing to lose, I opted to try my hand at this recipe. These gorgeous little fluffy rounds of chocolately heaven could not have been simpler to make. I then set to the task of making my "fudge" more frosting-like. I was able to get it to a good, spreadable consistency, and filled the little whoopie pies with the strawberry yuminess. I found I had to tightly wrap them immediately in plastic wrap in order to stop them from sliding, and then they set up beautifully in the fridge. This creation is a bona fide masterpiece. It is too bad I am not likely to ever be able to recreate it (with my luck, when I go to try the fudge again it will work, since I actually won't want it to)!!!! But, no matter, for the next time I will try the filling recipe that goes with the cookies in this recipe. I can't wait. These ARE the whoopie pies (gobs) I have been eating and loving ever since I moved to Pennsylvania. They are the real deal, and everyone should make them! Today! Right now! Quit reading, and get in your kitchen! Are you still here? Go! Thanks Nancy :)
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Super-Delicious Zuppa Toscana

Reviewed: Jan. 31, 2013
This is indeed super delicious! I accidentally bought sweet Italian sausage, so I upped the crushed red pepper a bit. I also replaced the spinach with kale, just because I had some extra kale lying around. I used my own canned broth, which is salt-free, so I added a pinch of salt and also a bit of pepper. I also ended up adding another cup of cream, because kale does not wilt and cook down as much as spinach, and I wanted it a bit more...soupy. This is AMAZING! My whole family loved it, and already an argument has broken out over who gets the leftovers! Needless to say, this will be a staple here. Next time I will try it as written- with the regular sausage and the spinach. I also think spicy sausage would be excellent in this. Thanks for sharing souporsweets :)
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Steak House Au Gratin Potatoes

Reviewed: Jan. 30, 2013
Very good! Perfect alongside ham. I followed this exactly, except I used 5 potatoes, and I sliced them thin rather than in cubes. I also added kosher salt and pepper directly to the potatoes after layering them in the dish- I found it easier to determine the desired amount that way. Also, I used some sharp cheddar cheese and also some Vermont white cheddar, as that is what I had on hand. I am amazed at how great these were without having to cook a white sauce! Very easy, and very yummy! Thanks :)
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Horseradish Honey Ham

Reviewed: Jan. 30, 2013
Let me begin by saying I am not a huge fan of ham. When I do eat it, I prefer it in a soup, casserole or quiche. However, this is by far, without question, hands down the very best ham I have ever had in my life. I served a portion to my daughter before the rest of us ate, as she had somewhere she had to be- she loves ham, but I have never seen her eat it with such gusto. She has deemed it the best ham ever too, which is very high praise indeed. Everyone had seconds, some had thirds. I did follow the recipe, except I didn't slice the ham all the way through. I sliced it deep enough to let the sauces seep down, but left it intact. Also, I ended up with quite a bit of the horseradish sauce leftover. It seemed like quite a bit. That is fine though, as I like it so much I used it as a dipping sauce. It is safe to say I absolutely love this recipe, and will be making it again and again. It is most definitely a holiday quality meal! Thanks for sharing Beverly Loomis! I can't wait to have the leftovers of this one :)
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Melt - In - Your - Mouth Shortbread

Reviewed: Jan. 28, 2013
As so many others have stated, these truly do melt in your mouth! It is like eating a cloud (not that I have ever done that, but you know what I mean :)). As written, these are a lovely, not-too-sweet treat to enjoy with one's coffee or tea (or hot chocolate? Mmmm!). I baked them on my Sil-Pat until the edges were just brown, then removed them from the oven and let sit on the cookie sheet for about 10 minutes. I had no problems with them crumbling apart this way. I can only imagine the possibilities of various flavor combinations are endless. I made them as is, as I need the crumbs to use in a crust for another recipe. I think this recipe is going to be just perfect for that purpose, but I will make again and play around with flavors. Thanks for sharing Jennifer Wilton :)
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Cheese Crackers

Reviewed: Jan. 28, 2013
YAY!!! These taste just like Cheez-Its, only better and I can control what goes into them. They are light and crispy and cheesy little crisps of awesomeness! We all like them, even the dogs, which I found out when I accidentally slid some onto the floor. I used a Sil-Pat to bake them on, and (as usual) it worked beautifully! Thanks Domestic Chef- I will be making these on the regular :)
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Asian Water Roux White Bread

Reviewed: Jan. 24, 2013
Excellent bread! I followed this to the letter, except I took another reviewer's advice, and just went ahead with the roux still warm, rather than chilling it overnight. Also, I found the 1/2 cup of boiling water was not nearly enough- I mean, it was impossible to even whisk that way. So I boiled another 1/2 of water, and that did the trick. The dough rose beautifully the first time, and was plenty to make two loaves. After the second rise, it filled the two pans nicely. It baked up beautifully, and tastes delicious! We all really enjoyed it, and I will definitely be making it again. Thanks for sharing :)
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Savory Kale, Cannellini Bean, and Potato Soup

Reviewed: Jan. 24, 2013
Simply fantastic soup!!! It is so vibrant and fresh tasting. I followed the recipe exactly except I omitted the rosemary, as I can't stand the stuff, and I added salt, as I can my own broth, and it is salt free. Other than that, I made it as directed, and the whole family really enjoyed it! I served it with fresh baked bread, and it made for a hearty meal. I love this for a healthy and comforting alternative to the meaty main dishes my guy usually prefers. Thanks Chris&Kelly- this is a keeper for sure :)
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Sausage and Red Rice

Reviewed: Jan. 23, 2013
This is sensational! I made two small changes regarding the ingredients: First, I had some hot sausage and hamburger mix that was leftover from some chili I made, so I used that instead of straight sausage. Second, I had some fresh sage for a soup recipe I am going to make, so I used that instead of the dried- I just added it in at the end of cooking the onion/pepper mix. Other than that, I followed the ingredients exactly. Regarding the directions- I had some bacon already cooked from a previous recipe, so I didn't have the reserved bacon fat to brown the meat in. Otherwise, I followed the directions. This was quick and easy to make (especially so, since the bacon part was done ahead!), and the whole family loved it! It probably could have been cooked slightly less than a hour, as it was just a tad dry, but really not enough to be noticeable. I can't wait to give a copy of this recipe to my mom- my dad will LOVE this! Thanks Cliff G- this will be going into my regular rotation. Perfect comfort food for the chilly winter months :)
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Chef John's Banana Bread

Reviewed: Jan. 19, 2013
Yum!!! This is wonderful bread. Not overly sweet, very moist- too tasty to stop eating! I made it as written and love it, but I am sure one could add other spices (cinnamon, nutmeg, etc.) if one wanted to "fancy it up". I, however, like its simplicity. Thanks for another go-to keeper Chef John :)
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The Best Rolled Sugar Cookies

Reviewed: Jan. 19, 2013
Followed this exactly, and it is wonderful! The dough is very easy to work with and the cookies turned out perfect- not too sweet, and a fabulous texture. I used powdered sugar to dust my work surface with rather than flour, and that worked very well. Thanks Jill Saunders :)
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Royal Icing III

Reviewed: Jan. 19, 2013
This is an excellent recipe! I am pretty new at decorating cookies, so if I can do this, I am pretty sure anyone can! I followed another review, and used one cup of powdered sugar, 1/4 teaspoon of cream of tartar, and one egg white. I wanted the smaller batches, as I wanted to do a couple of different colors. I know I could have made one large batch and divided and colored it, but I was doing the cookies in stages, and actually found it to be easier to make separate smaller batches as I was ready for it. The first batch I made, I thought it seemed a little runny, so I added a smidge more powdered sugar. Although it worked out, do NOT do that! It is so much easier to work with when it is a tad thinner- it spreads and sets beautifully! Thanks for sharing a terrific recipe- I am going to be using it a lot :)
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Gail's Broccoli Soup

Reviewed: Jan. 19, 2013
I love this soup!!! I did change two things regarding the ingredients: I used fresh broccoli (although I am sure frozen would work just fine), and I also used a quart of turkey broth I had canned after Thanksgiving in place of the bouillon. I also changed the order in which I added some of the ingredients. I added the garlic at the same time as the onion. I also added the bay leaf at the same time I tossed in the carrots and potato. I cooked the carrots and potato in the broth for quite a bit longer than 4 minutes- I wasn't timing it, but it was at least a half and hour, probably longer. The carrots were still firm, not at all mushy, at the end. I can only imagine they would be pretty raw and crunchy if not cooked longer! I still cooked it the additional 15 minutes after adding the Velveeta, and the veggies were very much to my liking that way. I added a very healthy pinch of cayenne, and it really added a wonderful kick and flavor to the finished product. I was going to make a Rotel dip with the other half of my 2 pound Velveeta block, but I would much rather make this soup again- it is THAT good! Thank you for this easy and delicious recipe crystal0! I will be making this frequently! :)
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Crispy Corn

Reviewed: Jan. 16, 2013
This is definitely different! The only bread I had on hand was some homemade sourdough, so I used that. I followed the recipe as written, and was very impressed with how yummy it is. A tasty alternative to plain old corn, and it was enjoyed by all. Thanks for sharing SAF 1969- this is a keeper :)
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Creamy Tomato Tuna Penne Pasta

Reviewed: Jan. 16, 2013
I have to say I didn't really have high hopes for this, as I am not a huge fish person. But I do like traditional tuna casseroles, and this sounded good and different, so I gave it a go. WOW! I followed the recipe exactly, except for the tarragon. I swear I bought some, but somehow I didn't end up with it at home, so I subbed just a dash of fennel instead, which did lend a lovely flavor. This is surprisingly and amazingly delicious! The only non-condensed cream of tomato soup I was able to find was a tomato and basil variety, which was wonderful. I had 4 cups of it, so I added it all, since the only tuna in olive oil I found was in cans, and I had a little over 8 ounces of that as well. Yum, yum, yum! Will definitely be making this again and again (and will definitely make sure I get home with the tarragon next time too!). Thanks Chef John! :)
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Dark Chocolate Bacon Cupcakes

Reviewed: Jan. 16, 2013
These are good! I followed the recipe exactly, and I was a bit concerned that the batter was too runny, but they baked up beautifully. I made them for a bacon fiend and he loved them! Thanks for sharing the recipe :)
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Fry Bread Tacos II

Reviewed: Jan. 13, 2013
When I first saw this, I thought I would use the recipe for the fry bread, but just top it with my normal taco go-to's. Then I decided to follow the recipe exactly, and I am certainly glad I did! YUM!!!! Wonderful, delicious recipe! The only thing I may do differently next time is spice it up a bit, but this is truly 5 stars as is! Thanks Robyn Bloomquist, for sharing this gem :)
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