chefdaddy Recipe Reviews (Pg. 1) - Allrecipes.com (19652806)

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Healthier Oven Roasted Potatoes

Reviewed: Aug. 10, 2012
Question: why would you peel the potatoes?The nutrients found in potatoes are in the peel. Wash them thoroughly with a brush under running water and cube them with the peel. It adds to the flavor and you get the nutrients also. I have made these many times.But instead of cubing, I cut them in frie lengths and follow same procedure.This recipe is versatile.Other seasonings can be added or removed.Try adding chili powder,cumin,garlic powder instead of minced garlic,Italian seasoning,oregano, basil,you name it,you can use it.I've used a combo of the ingredients and then I've used just a few of them.However you choose,this is a good dish,it healthy and if left unpeeled,you get the nutrients for your bods too!
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48 users found this review helpful

Seven Layer Tex Mex Dip

Reviewed: Aug. 9, 2012
This looks to be an exceptional dish.Haven't made it yet but I will.Thanks yall.
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3 users found this review helpful

Ranch Chicken Tacos

Reviewed: Jul. 26, 2012
This sounds really good.The taco seasoning packets have a lot of salt in them,very salty.I am cutting back on my salt intake,so for this,I would bypass the seasoning and use chili powder and cumin and paprika.That's pretty much a good taco flavoring right there.That's what I use wehn I make homemade tacos myself.
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1 user found this review helpful

Secret Burger Sauce

Reviewed: Jun. 29, 2012
I do this a lot myself.I will use mustard and mayo with garlic powder,sometimes cumin,basil,thyme, red pepper,basicly a variety of seasonings can be added to enhance the flavors.Ketchup,mustard,and mayo works good together with a variety of seasonings to spice it up.It's funny how something so simple can be so good!
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4 users found this review helpful

Classic Fish and Chips

Reviewed: Mar. 31, 2012
I had haddock fish when I was in London for my fish and chips.They use haddock more than any other fish.Cod is good too.
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4 users found this review helpful

Spicy Southwestern Slaw

Reviewed: Mar. 13, 2012
Is it a slaw or is it a salad?Some people do not know which it is.So they call it both.But this people is a slaw.I know this combo of ingredients will be excellent,but the cayenne pepper will have to be reduced.Plus it is not a Mexican type slaw without cilantro.Cilantro is a Mexican/Spanish herb/seasoning and without it,it is not of the Mexican flair!
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2 users found this review helpful

Absolutely Awesome BBQ Sauce

Reviewed: Feb. 28, 2012
I do not cook with alcohol of any kind.So I will make it without any alcohol added.I also do not see any vinegar in the ingredients.That will give the tanginess to it.
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3 users found this review helpful

Corn, Sausage and Pepper Chowder

Reviewed: Feb. 10, 2012
This started out good.But I didn't have a bell pepper so I didn't worry about an peppers.I sauteed the diced onions in about a half stick/butter and added 2 tablespoons of minced garlic.Didn't have white pepper so I used red ground pepper and I also added a half teaspoon of Old Bay.I also added a teaspoon of salt.Everything else just as recipe called for.However I did not puree the corn.I added a can of rinsed white corn to it and a can of cream corn to mixture.This was perfect because the liquid was starting to thicken before I added the cream and milk so the cream corn also added liquid.I boiled my potatoes before I added to mixture.I got them to the point where a knife easily pushes through them but were still firm,then they softened up more when added to mixture.If I would have had some small shrimp I would have added it.This is good so we will be making this again.But I always always always tweak recipes that I find here.It's my common practice.The mind gets to thinking and BAM creative juices flow!Thanks Molson.
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2 users found this review helpful

Slow Cooker Taco Soup

Reviewed: Feb. 7, 2012
This sounds really good.But it is really nothing more than chili.Slight variation from chili is the taco seasoning which I can tell you has way too much salt in it.This also needs cumin to be authentic mexican flavor.I use cumin in my homemade chili as well.I never use those pre-mixed seasoning packets just because they are always too salty.Use individual seasonings and you can regulate the amount of salt that goes in.
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3 users found this review helpful

Burly Burger

Reviewed: Jan. 24, 2012
great burger,but I would add a few things to it.I would add mustard and ketchup-not a whole lot but just enough to tatse along with the mayo.I would add sliced onions to it,either white,sweet,purple,or vidala when in season.I gotta have a piece of lettuce,and as far as the cheese,I'd put swiss or pepper jack if available.The bacon,yeah,if I had some,but I am not a big fan of bacon on a burger.I do love bacon on BLTs and club sandwiches but not burgers.I would salt and pepper the egg before eating,cause eggs are so bland without salt & pepper.As far as the egg goes,I might would scramble the egg just for drippage reasons from the yolk.Oh and a nice big slice of tomato always works for me.
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2 users found this review helpful

Beginner Chicken and Dumplings

Reviewed: Jan. 21, 2012
I am an intermediate cook,not a pro,not a culinary chef,and here's my take on chicken n dumplings for a beginner;I usually use thighs but any part will do.Boil chicken in water that covers pieces,use as many as you choose depending on how much you want.Boil for at least an hour and up to 1 hour and 15 min.Set pieces aside to cool.Drain all broth through strainer into another pot then bring to a boil again.Add whatever seasonings you choose at this point.I use a little of each of sage,garlic,poultry seasoning-if I have it,salt and pepper.At boiling add dumplings either from scratch flour or use canned biscuits and cut each biscuit into fourths.Turn fire down to a med-simmer until dumplings swell.Continue another 20 min or so until broth thickens some.Pull chicken off bones chop into smaller chunks and add to mixture.Perfect every time.
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12 users found this review helpful

Creamy Red Potatoes

Reviewed: Jan. 21, 2012
Sometimes I think people post a recipe or dish just because.maybe someone else made it or they made it themselves and maybe it worked for them but for others it may not work.I would modify this recipe by leaving out the cream cheese and cutting the potatoes into smaller chunks and using a can of cream of mushroom soup,can amount of milk and sour cream.I would also boil my potatoes and drain off all water then add the other items to the hot potatoes and mix wellThe heat will dissolve the other items.Another twist is to add a packet of dried ranch salad dressing to enhance flavor,however,the dried ranch mix is quite salty.Another way is to roast potatoes in oven 400 for 30 to 45 minutes,mix all wet ingredients together and/or ranch packet and add roasted potatoes to wet mix and coat thoroughly.Lots of ways to modify this dish to improve on it.
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3 users found this review helpful

Egg in a Hole

Reviewed: Jan. 16, 2012
it's funny how a lot of us have never heard of this technique before.Is this more predominantly known in a certain area of the country?I live in the south and I have never heard of this before.Sounds like a pretty good dish.I think I'll try it sometime and put my own twist to it and let yall know how it turns out.Kinda neat,ain't it!
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2 users found this review helpful

Gnocchi II

Reviewed: Nov. 9, 2011
I have mixed feelings toward this recipe,but only good mixed feelings.One reviewer liked this with no egg in it.But another reviewer asked where is the egg?I have never made gnocchi before but it appears after reading several recipes that making gnocchi is relatively easy.But I will say this,I am not Italian but I love Italian food and hope to learn more Italian dishes than just the typical spaghetti and such.I am starting with gnocchi.My question is this:what exactly is gnocchi?is it mashed potatoes made into small nuggets boiled and covered with sauce,or is it riccota cheese done the same way?What is authentic gnocchi?I do like the potato version and will make that.But I also want to say,egg is used as a binder in a lot of meats and dishes.Eggs help to bind ingredients together so it won't become like porridge like a reviewer said.So I really don't understand the concept of this dish without egg in it to act as a binder to hold the potatoes together. besides that,I think this will be very good when I make it.
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4 users found this review helpful

Campbell's® Slow-Cooker Chicken and Dumplings

Reviewed: Oct. 27, 2011
I have read several other reviews and some posted some unhappy reviews.I would tweak this as I make it.I would add frozen peas and corn.I would use chicken broth instead of water for added flavor.I would leave out the celery but add a large diced onion instead.As far as the dumplings go,one reviewer had a horrible mess with hers and trashed her whole dish.She said the dumplings made her dish too starchy.Maybe so.What I would do is this:in a separate pot,get two or three cans of chicken broth boiling and add your dumpling dough to that and cook them until done.Then add the dumplings on top of each bowl of mixture served.This will prevent starchiness or having to increase cooking time in crock pot just to get the dumplings completely cooked without possibly scorching the mixture in the crock pot.it never hurts to cook some items separately and then bring them together at serving time.
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60 users found this review helpful

It's Chili by George!!

Reviewed: Oct. 21, 2011
I make a mean pot of chili myself.But I am always looking on recipe sites to see how others make theirs and what ingredients that they use.But in this recipe here,for the life of me,I can't understand putting sugar in chili.One of my brother in laws,is from Ohio and he said they put sugar in their chili up there.I'm a southern boy and we don't put sugar in ours down here.Also,it seems to me that with that much liquid added from the tomato juice and the tomato sauce,that this would be a very liquid-based chili.Does a lot of the liquid content reduce down as it cooks?I also don't see any diced tomatoes added from cans.I use every one of these ingredients in mine except for the tomato juice,tomato sauce,or the sugar.However,I will add the tomato sauce to mine;I like that idea.An extra added flavor.This sounds like a good recipe to me except for the sugar.
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2 users found this review helpful

Refreshing Cucumber Salad

Reviewed: Sep. 27, 2011
I would tweak this somewhat.I would leave out the mayo completely and use olive oil along with the vinegar,add some oregano or basil,or both,maybe some dill weed also. Instead of a regular large tomato,I would use romas thinly sliced,or cherry tomatoes either cut in half or left whole.I would use a regular white onion or yellow or vidalia if those were all I had on hand.(I do not buy red onions very often that is why I mentioned the onion change).I would also chill this for no more than one hour before serving.Note:the vinegar breaks down the mayo and this is why it gets runny when chilled.Avoid the mayo and go with the olive oil.
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3 users found this review helpful

Polish Meat and Potatoes

Reviewed: Sep. 12, 2011
I've noticed that several reviews have commented that 1/4 cup of oil is way too much.I agree.The kielbasa will also produce some fat/oil.I would use any kind of potatoes that I have at the time and I would wash them and leave them unpeeled.I would also put the peppers in at the same time as the onions and potatoes so they will soften a little.However,I do like my peppers and onions with a little crunch to them.I would possibly also add some cut up cabbage to this dish,not sauerkraut just raw cabbage.Of course dishes like this can have other items added such as diced carrots,one cup of whole kernel corn,as well as other items.I have made a variation of this by using sauerkraut instead of potatoes and leaving out the carrots and corn but keeping in the peppers and onions.This is a great dish,thanks for posting.
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6 users found this review helpful

Classic Goulash

Reviewed: Sep. 8, 2011
I have made my twist on this dish tons of times.However,I cook my elbows separately,and add at the end,I use a green bell pepper,one large onion instead of two(2 too many),and most of the time I use ground turkey(leaner & cheaper) instead of ground beef.I do not use soy sauce(would be too salty) and if using the dried Italian heb seasoning,I don't see any need in using bay leaves.The Italian seasoning would over power the bay leaves,in my opinion.Instead of adding water to the mixture after the meat is cooked and drained,I add two cans of beef broth.This enhances the flavor gives the moisture needed from the water and tastes great.Along with the Italian seasoning,I would also add some cumin and chili powder sea salt and 1/2 cup of ketchup and the worchestershire sauce.Jalapenos,I add them if I have some on hand.This my friends is good eats!!
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28 users found this review helpful

Tortilla Rollups

Reviewed: Sep. 3, 2011
I found a similar recipe like this one that also called for a small can of green chilies and a can of chopped black olives.I tweaked the recipe and everyone loves it.I took a package of chorizo,cooked it and drained as much grease out as possible with several paper towels.Allow it to cool completely before adding it to mixture.The chorizo will give a spicy bite to it.Not too much though.I also add some ground cumin maybe 2 teaspoons.However since I use the chorizo I do not put in a package of taco seasoning.I do put the cumin, tsp garlic powder,tsp salt.Tip:if I have time alloted I prepare the mixture the day before keeping it refrigerated and spread the tortillas the day of serving.Then chill them for at least 2 hours before cutting into 1 inch to 1 1/2inch bites.Just wanted to share my twist on a popular finger-food.
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29 users found this review helpful

 
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