Seattle Dad Recipe Reviews (Pg. 1) - (10352636)

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Chicken Tagine

Reviewed: Jan. 28, 2009
Of all the slow cookers, in all the towns, in all the world, this recipe was made in mine. I'm not sure how Moroccan this recipe really is (at least enough to rip off a Casablanca quote, apparently), but it's hardly worth researching once you taste it. I did fail to have on hand lemon juice, having used the last of it in some hummus a few days ago, so that part is missing. I'm guessing it would have helped to further balance the sweetness, which should have been easily predicted seeing the ingredient list. That being said, I personally like a little spice in these sorts of dishes, so I may just add some form of chile pepper, whether it be fresh or dried in my next preparation of this dish, which I believe will be much sooner than much later. Regardless of it's very few shortcomings, I think this is the beginning of a beautiful friendship (couldn't help it).
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113 users found this review helpful

Spicy Indian Chicken and Mango Curry

Reviewed: Feb. 20, 2008
While I didn't follow this faithfully, the results were unbelievable. I had no fresh mango, so I went to the freezer and used a tropical fruit mix I use for smoothies, which had papaya, mango, and pineapple. I also used half a sweet onion in place of the shallots and added sliced red bell pepper and snow peas and let them simmer in the sauce with the chicken for about ten minutes. I did not add any seasonings, but also was fairly heavy handed with the curry paste. The balance of sweet with spicy was really, really delightful. This is going to be in the regular rotation at our house!
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108 users found this review helpful

Peanut Butter Stuffed Jalapenos

Reviewed: Jan. 28, 2008
Made these again for a Super Bowl Party. This time, I propped them up in a glass dish by making a wall out of aluminum foil, so the peanut butter stayed in better. Then I put them under the broiler for a few minutes to get the peanut butter crusty before lying them down in the dish to roast at 375. They're still great. First, I have to say that the entire office was skeptical of these. Some wouldn't try them when I made a few dozen of them. Those who did unilaterally were pleasantly surprised at how 'not awful' the results were. This is a terrific alternative to cheese-stuffed peppers and should be tried before judged. Super Bowl Sunday seems like a good time to experiment. Also, try sticking them, uncovered, under the broiler. I did them both ways and preferred those done under the broiler to those roasted in foil.
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37 users found this review helpful

Sun-Dried Tomato and Blue Cheese Burgers

Reviewed: May 30, 2007
Made these over the holiday weekend for throwing on the grill. Although the sundried tomatoes were a little dominant, the flavors blended well and made for delicious, moist burgers. Quote of the night: 'Red Robin would pay handsomely to have a burger this good on their menu.'
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35 users found this review helpful
Photo by Seattle Dad

Boiled Water

Reviewed: Mar. 19, 2013
I had some trouble with the recipe due to it being unclear (probably the editors at Allrecipes changing Seth's recipe. I KNOW they do that!) I wasn't sure what size pot to use, so I had to guess. Luckily, the water fit perfectly into one of my pots after a few failed attempts. I wasn't sure how large the bubbles should be before I removed the pot from the heat and no time is given for how long to cook it, leaving me to guess. I don't think it tasted burnt, but it wasn't necessarily tasty either. Not sure if I'm supposed to do something after I remove it from the heat, but I found that I had quite a bit less than a cup, so...I don't know if it's the altitude, or what! I'm sure with a few changes this can be a 5-star recipe, but for me it's a 3.
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34 users found this review helpful

One-Dish Rockfish

Reviewed: Apr. 2, 2008
Substitution: Chardonnay for Vegetable Broth (Who has this stuff in their house anyway?) and Red Snapper for Rockfish I also sliced up the entire lemon and covered all the fillets with them. I don't think it made much difference. I didn't season with salt and pepper whatsoever. I tend to leave that for the table. This is a nice, simple way to prepare some fish. I think using the wine altered the taste profile a bit, so I'd likely make some other seasoning choices next time, but I liked it overall.
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27 users found this review helpful

Avocado Watermelon Spinach Salad

Reviewed: Aug. 10, 2007
Update: I DID put some feta into this salad and was glad I did. I think I need to use less dressing. I want the flavor of the dressing, but only just. Really, the rest of the ingredients are nearly enough... This gets five from me for sheer brilliance. We made this because everything in it is a favorite food item, though we'd never have thought to throw them all together. Once we did, we weren't sure how good it would be, but we were very, very pleased and can't wait to make it again. Though, next time, I'm determined to crumble some feta cheese over it as well.
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27 users found this review helpful

African Peanut Soup

Reviewed: Jun. 28, 2007
The five-star rating is for the inspiration. I'd never have thought of making this had I not come across this recipe. However, like many, I did make my own changes to give it more flavor. I added cinnamon, cloves, and crushed red pepper and increased the chili powder significantly. I also doubled the garlic just because I felt like it and added thinly sliced zucchini for more bulk. I found that the soup was very versatile and handled the changes and additions very well. Have fun with this recipe and make it your own. Oh, and the flavors definitely do get more intense with time. Lovely!
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26 users found this review helpful

Easy Curry Couscous

Reviewed: Jun. 25, 2007
This couscous has already become a weekly treat in our house! We use more curry and more raisins just because we love it that way. Made a triple batch of it for a graduation open house and had people just going nuts over it. Thank you, thank you, thank you!
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20 users found this review helpful

Trinidad Pelau

Reviewed: Jul. 3, 2008
I had to use kidney beans in place of the pigeon peas, but otherwise made this to spec. It's unbelievably simple and good. I look forward to enjoying this for many meals to come. Nice recipe!
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19 users found this review helpful

Kale Soup

Reviewed: Jan. 7, 2010
Sensacional! There must be some old-world mysticism at work here. The whole is far greater than the sum of all the parts. Fifteen minutes into cooking, my kitchen smelled of magic and wonder. The anticipation only made the actual ingestion that much sweeter. Well done Scotty and thank you. I owe your family members a few bottles of Vinho Verde! Obrigado!
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17 users found this review helpful

Chili - The Heat is On!

Reviewed: Nov. 24, 2009
sure the heat is on, but the thermostat is definitely set at a reasonable level and everyone is plenty comfortable. we used the last portion of the chili in a baked spaghetti dish that was just plain dirty in a XXX way, especially after shredding about six ounces of Tillamoook extra sharp cheddar cheese over it before it went in the oven. yeah, you heard me. don't EVEN pretend you aren't fantasizing about going home and doing the same, either. I know you want to!
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17 users found this review helpful

Springtime Asparagus and Parmesan Sandwich

Reviewed: Aug. 11, 2010
Absolute love. Wouldn't have thought to do this, but will be repeating frequently. I used a chevre gouda instead of the Parm and it was terrific. Can't wait for tomorrow lunch with the leftovers.
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15 users found this review helpful

Pumpkin Mochi

Reviewed: Nov. 24, 2008
Call it Mochi. Call it cake. Call it whatever you want, just as long as you save me a big ol' hunk of it. I just made this on a whim to see if it might be something to have on Thursday and couldn't be more pleased with how it turned out. Delicious!
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15 users found this review helpful

Okanagan Peach Soup

Reviewed: Jun. 3, 2009
O-kanagan/ your soup was really grand/ true culinary love in this home cook's command/ with chardonnay and curry powder/ the flavors nice and clean/ no garlic though/ O-Kanagan, 'cause it treats us mean/ I'll keep this soup in my box of recipes/ O-Kanagan, you sure know how to please/ O-Kanagan, you sure know how to please!
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14 users found this review helpful

Dill Poached Salmon

Reviewed: Oct. 18, 2007
The salmon comes out a bit bland in this preparation. The dill doesn't really get to do much here, which is too bad as I do quite like some dill. The salmon itself did come out pretty nicely prepared. With a little salt, pepper, and lemon juice, it ended up being good enough.
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13 users found this review helpful

Calabacitas con Elote (Zucchini with Corn)

Reviewed: Mar. 31, 2010
Straight-up fantastico! Didn't take nearly 50 minutes, but I chop fast. Didn't have fresh corn, but look forward to the first crop. Served on the side of a slow cooker Cochinita Pibil with some tortillas. Will be eating a lot of this over the summer. Thanks!
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12 users found this review helpful

Our Favorite Olive Beef

Reviewed: Mar. 27, 2008
I cannot tell a lie, I really like the flavor of beef with olives and tomatoes, but I found this to be FAR too salty. I probably could have guessed how it would taste, but I was still a little surprised at how hard it was to get past the saltiness, despite really liking the flavor otherwise.
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12 users found this review helpful

Chayote Squash Side Dish

Reviewed: Feb. 18, 2008
I liked it. I didn't love it, but I'd never used chayote for anything, so I'm thankful for the new side dish. I think with a little more seasoning it'll be one of my favorites.
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12 users found this review helpful

Baked Mango-Ginger Swordfish

Reviewed: Jan. 30, 2008
I pretty much liked this. I used some dry Chinese rice wine in place of the sherry, as that was what I had and ended up enjoying how it balanced the sweetness of the chutney and complemented the ginger quite nicely. The only negative for me was that even 30 minutes at 350 F wasn't even close to long enough to get my fish flaky, which meant that my potatoes sat on the stove a little longer than I'd have liked.
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12 users found this review helpful

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