Chels Recipe Reviews (Pg. 2) - Allrecipes.com (187540428)

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Curried Chicken

Reviewed: Aug. 19, 2014
I've made this a few times. The first time I used boneless skinless breasts and followed some other reviewers' suggestions to brown the chicken before covering with sauce. The chicken was kind of dry and the sauce didn't taste great. Now I use a big package of bone-in thighs and drumsticks and don't cook them at all (just season them as instructed in the recipe) before pouring the sauce over them. My goodness! This is one recipe I'd highly suggest following as written. The chicken is incredible, and the sauce is MUCH better for having all that time to bake in the oven. I've used variations of dairy, just depending what I have on hand. Anything from whole milk to heavy cream (and mixtures of the two) have worked great for me. I've also used cream of chicken instead of cream of mushroom soup - tastes great! This is a keeper! Oh, and if I have extra apples, I use two. Same with onions. I just like the texture of those things a whole lot. Finally, the recipe says to add salt, pepper, paprika and curry powder to taste - it might take a couple tries to figure out what amounts of these things you like, but it's worth it :) As others have said, it's impossible to be precise with curry measurements because curry powders vary so widely.
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Enchilada Pasta Bake

Reviewed: Aug. 11, 2014
As written a bit bland. I added some tomato sauce, a diced shallot, cayenne pepper, paprika, salt and pepper to the mix and let simmer for a bit. Tossed the cooked pasta in a bit of cream cheese as well. I also used shredded chicken that I had left over instead of the diced chicken and I added corn instead of beans. It was good.
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Peruvian Lomo Saltado

Reviewed: Jul. 25, 2014
I lived in Peru for a while and I love coming across recipes I've had abroad. I've made this a few times now, and these are my favorite modifications. I make my own fries. My changes to the recipe: I do not peel or seed the tomatoes. I use cilantro instead of parsley. I use leftover medium rare roast beef for the meat, cut into thick slices. I use half white vinegar and half white wine vinegar. I use an aji amarillo paste (1 heaping tablespoon of that for a nice flavor). My method: Heat oil, add onion and stir until cooked, then add tomatoes and cilantro. Add aji (if using paste), vinegar, soy sauce, dash of cumin, salt and pepper. Add cooked beef, then toss in french fries. Amazing and tastes authentic!
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Green Coconut Chicken

Reviewed: Jul. 15, 2014
I think the eggplant and sweet potato kind of stole the show, and the red curry made the dish look a lot less green. I may try this again and modify it a bit. Wasn't bad, just wasn't as great as I was expecting.
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Award Winning Chili Con Carne

Reviewed: May 19, 2014
I've made this recipe a few times now, and it's always amazing. I too use red and yellow bell peppers instead of the green ones. And, I don't thicken it up with the cornmeal - it's always plenty thick. I usually just dump diced tomatoes in there along with their juice. I use fresh basil and fresh parsley (the amount of dried parsley looks suspect, but since I use fresh I've never had a problem). Otherwise, I follow the recipe as written. Absolutely delicious!
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Super-Simple, Super-Spicy Mongolian Beef

Reviewed: Apr. 11, 2014
We loved this! It was really good. I did make a couple of changes just based on what I had and didn't have - but I want to say that this recipe, as written, is perfection (with the exception of the 1 T of red pepper flakes - 1 teaspoon is PLENTY). I used 3 T dark soy sauce and 1 T light soy sauce, but I don't think it would have been too salty to use all dark soy sauce (for our tastes, anyway). I thinly sliced the white part of the green onions and added it to the marinade. I left out the green parts because my green parts looked awful :( I added some minced fresh ginger. I used about a teaspoon of chili paste and 1/2 teaspoon red pepper flakes. Finally, I very thinly sliced carrots (into matchsticks) and 1/2 of a white onion. I put 1 T of the marinade in with those veggies, separately from the meat, and cooked them first before adding the meat. I added sesame seeds in the last minute of cooking. Will definitely be making again!
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Hong Kong Sweet and Sour Pork

Reviewed: Apr. 7, 2014
This is a great recipe! Very easy. I did not use 2 cups of peanut oil - only 1/2 cup in a frying pan. I also didn't use an egg as the pork was moist from marinating. Used cornstarch instead of potato starch. The pork turned out to be amazing! So did the sauce. I followed the directions for the sauce closely - just instead of 2 Tablespoons white vinegar I did 1 Tablespoon white vinegar, 1/2 T white wine vinegar and 1/2 T rice wine vinegar. Will definitely be making this again! As others have mentioned, the flavors were very well balanced.
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Whole Egg Mayonnaise

Reviewed: Apr. 2, 2014
Thank you for this simple recipe for homemade mayo! Had I known it was this easy, I'd have made it instead of buying it all these years. I had about 2/3 cup leftover veg oil, so I used that and 1 bantam egg, 1 teaspoon white vinegar, 1/2 teaspoon white wine vinegar, 1/2 teaspoon lemon juice, a little over an 1/8 teaspoon dry mustard and a little under 1/8 teaspoon salt. I used a hand blender. I have no patience, so the oil probably wasn't put in as slowly as it should have been (just a slow pour, not a drizzle), but it still came out perfect! Delicious flavor and excellent texture. Thanks again!
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Simple Sicilian Salad Dressing

Reviewed: Apr. 1, 2014
Really good! I took some other reviewer's suggestions and did 3 T olive oil, 2 T balsamic, 1 T water, 1/2 teaspoon dried oregano, 1/4 teaspoon garlic salt, and a dash of salt and dash of pepper. Lovely! Thank you for this quick salad dressing!!
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Kung Pao Chicken

Reviewed: Mar. 31, 2014
Pretty good. I read through some of the reviews before making and decided to only use 1 Tbsp cornstarch (added it to the chicken marinade, without water, and didn't use anymore). I used rice wine (sake) instead of white wine. I also added some minced fresh ginger. I used peanut oil to brown the meat. I didn't have any green onions - but I did slice up a medium white onion and added that in after I had browned the chicken. I don't know how much an ounce of chili paste is - I used a Tablespoon of it. I marinated the chicken for about 30 mins, cooked my white rice, mixed my sauce ingredients and heated the peanut oil over medium high heat. Browned the chicken for about 5 mins in the peanut oil, then added the sliced onion and cooked that until soft. Added the sauce (without the other Tablespoon of cornstarch) and cooked for a minute, then added about a 1/3 c of peanuts and cooked for another 30 seconds. Served over white rice. Thanks for a great base - we will have this again as it was so simple.
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Buffalo Chicken Wing Sauce

Reviewed: Mar. 29, 2014
I used this as the sauce for boneless buffalo wings. Amazing! I wouldn't change a thing. I followed the recpe to a tee. In the future, I will half it just because there are only two of us and we had extra sauce. Truly, though, this sauce is wonderful.
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Boneless Buffalo Wings

Reviewed: Mar. 29, 2014
I only followed the chicken part of this recipe - I used Chef John's Buffalo Chicken Wing Sauce recipe for the sauce (which was AMAZING). I used mini chicken fillets, or chicken cutlets. Did the double breading - so bad yet SOOO good. I don't have a deep fryer, so I used a stock pot and filled it 2" high with olive oil. 5-6 mins and the chicken came out perfect! I did refrigerate the chicken after coating for at least 20 mins. Wouldn't change a think about the chicken.
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Enhanced Spaghetti

Reviewed: Mar. 28, 2014
This is an awful lot of spice to use to achieve salty spaghetti. From now on I will stick to just throwing in a beef bouillon if I want a little flavor. I felt like this was a waste of ingredients. Appreciate the idea, though.
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Kung Wow Chicken

Reviewed: Mar. 18, 2014
Great recipe! I've made it a couple of times now and I prefer it with dark meat (thigh instead of breast). I add some fresh minced ginger along with the minced garlic and I really like that flavor. The peanut oil is GREAT for stir fry - definitely use that if you can. If not, I have used vegetable oil and it's been fine (just spatters a bit - maybe I did something wrong, or maybe it's just not the best for stir fry, I don't know). I've tried it with Chinese 5 spice and without, and I definitely prefer without. I use 1 red bell pepper, 1 green bell pepper and 1 onion and I love that veggie combination. Thanks for a great recipe!
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Stuffed Baby Yorkies

Reviewed: Mar. 10, 2014
I made this with about 2 cups of thinly sliced left over roast beef. I added about 4 teaspoons of horseradish to the beef and tossed it all together to lightly coat the roast beef. I also had some left over onion gravy from Sunday dinner that I used on top of the cooked Yorkies. I used my own Yorkshire pudding recipe (1/2 cup milk, 1/2 cup flour, pinch of salt and 2 large eggs), which fills exactly one 12-hole muffin tin to my desired amount. I put the batter in the fridge for about 20 mins. I did not use oil - instead I lightly greased the whole tin with lard (using wax paper). I preheated the oven to 450 F and stuck the muffin tin in there for about 10 minutes. Right out of the oven, I evenly distrubted all of my batter in the 12 holes of the tin, then evenly distributed all of the beef/horseradish mixture in the 12 holes. I baked it for about 15 minutes (until about 2" higher than the top of the tin and the tips were heavily browned). Then topped the Yorkshire puddings with my leftover onion gravy. A hit! Thanks for a great idea / base recipe!
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Sweet and Spicy Sweet Potatoes

Reviewed: Mar. 4, 2014
Pretty good. I wasn't sure whether the amount of paprika was a typo or not (does anyone know?), so I only added about a teaspoon of it. I followed the rest of the recipe and also added a couple of Tablespoons of dry sherry along with chopped onions and garlic (instead of powder because I didn't have any). I added some dried thyme, but didn't have any poultry seasoning. I let the whole mixture sit a mixing bowl until I was ready to put it in the oven (I like to get everything ready at once if I can earlier on in the day so dinner-time isn't as hectic). Took it out while the oven was preheating, then baked at 425 for 20 mins, flipped potatoes, and baked for another 20 mins. Came out really good, just not as sweet or as spicy as I'd expected. Next time I will use a Tablespoon of brown sugar as other reviewers did, and add a little more cayenne and chili powder (I did use hot chili powder).
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Displaying results 21-40 (of 83) reviews
 
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