Dale Recipe Reviews (Pg. 3) - Allrecipes.com (11430159)

cook's profile

Dale

Reviews

Photos

Menus

 
View All Reviews Learn more

Authentic German Potato Salad

Reviewed: Aug. 31, 2012
Rated this as per the ingredients listed. I love hot German potato salad but this recipe misses the mark. I do not think Hot German potato salad is supposed to be sweet. Use only 1 teaspoon of the sugar, don't peel the potatoes, cut up the potatoes after they have been boiled with leaving some of the skins on, add some celery seed and this recipe would be okay.
Was this review helpful? [ YES ]
5 users found this review helpful

Easy Peach Cobbler

Reviewed: Aug. 15, 2012
I added a 1/2 tsp pure vanilla extract and a 1/2 tsp grated lemon peel to the batter. I also used 3 average sized fresh peaches. When fresh Colorado peaches are at peak season, why used canned peaches? I baked it a 375°F for 1 hour and the crust was a nice golden brown. I live at 6000 feet so baking is tricky up here, you may need to bake this cobbler for a shorter time, just keep an eye on it. Be sure to allow the cobbler to rest on a wire rack for 15 minutes before serving it.
Was this review helpful? [ YES ]
3 users found this review helpful

Picnic Chicken Salad Sandwiches

Reviewed: Aug. 6, 2012
This was okay but it was way too wet with that much soup. I added another cup of cooked chicken in order to soak up the excess soup. I mixed in a 1/4 teaspoon of dried dill weed in order to flavor it more. Next time I think that instead of adding dill weed, I'll add some sliced grapes.
Was this review helpful? [ YES ]
3 users found this review helpful

Sirloin Steak with Garlic Butter

Reviewed: Jun. 19, 2012
The garlic butter was excellent. I grated the garlic cloves with a fine mesh grater for better consistency and more pronounced flavor. I used my own grilling method for grilling the steaks.
Was this review helpful? [ YES ]
2 users found this review helpful

Tangy (Not Sweet) Tartar Sauce

Reviewed: Jun. 15, 2012
I followed the recipe exactly and I loved it. This is how my Mom always made it. Thanks Skandrews for posting this recipe!
Was this review helpful? [ YES ]
3 users found this review helpful

Guacamole

Reviewed: Jun. 9, 2012
Quite good. I detest the flavor of cilantro thus I never use it. Instead of cayenne pepper I use a little bit of freshly chopped jalapeno peppers and cumin powder. Always keep the pits in the guacamole to keep it from turning brown!
Was this review helpful? [ YES ]
6 users found this review helpful

Chef John's Chicken and Mushrooms

Reviewed: Jun. 8, 2012
Excellent! I’m on a special low acid diet and this fit the bill. I did not use boneless chicken breasts because I believe that the marrow in the bones add flavor. I used a cast iron skillet instead of a stainless steel skillet and it reduced the time of caramelizing the mushrooms in half. I’m a seasoned cook and I always want to add something like wine or whatever to pan jus. I watched Chef John’s video of this recipe and I think that I saw him sneak in some cayenne pepper in the video. Chef John always has cayenne pepper in his recipes and I’d bet that he adds it to his oatmeal in the morning. :) I served this with Sarah’s Rice Pilaf recipe that is posted on this site and with green beans as the 2nd side dish. It was a delicious meal.
Was this review helpful? [ YES ]
19 users found this review helpful

Chef John's Macaroni and Cheese

Reviewed: Jun. 2, 2012
The best ever Mac-N-Cheese! I only used 12 oz of pasta, increased the Panko breadcrumbs to 2/3 cup with more butter and added 1/4 cup grated Parmesan Reggiano cheese (the real McCoy stuff) with 1/2 cup shredded sharp cheddar cheese to top the breadcrumbs with. I had to bake it for 30 minutes in order for the cheese to melt on top, perhaps because I live at an altitude of 6000 feet. Thanks Chef John! Everyone loved this.
Was this review helpful? [ YES ]
1 user found this review helpful

Garlic Steak with Garlic

Reviewed: May 26, 2012
I made this tonight and it was awesome! Chef John hit another home run with this recipe. I only marinated the steaks for 6 hours and cooked them to med-rare. I served them with "Herb's Popular Baked Beans" (a recipe that I had submitted to this site). Try the "Herb's Popular Baked Beans" recipe. I guarantee you that won't be disappointed.
Was this review helpful? [ YES ]
16 users found this review helpful

China Lake Barbequed Steak

Reviewed: May 23, 2012
This was really tasty . I used low sodium soy sauce and 2 cloves of minced garlic in place of the garlic powder in the marinade. I marinated the steak for 8 hours and then grilled the steak to med-rare and let it rest for 5 minutes before slicing it. The meat turned out to be more tender than a NY loin steak. Next time, I'll add freshly grated ginger to the marinade.
Was this review helpful? [ YES ]
4 users found this review helpful

Chef John's Homemade Chicken Noodle Soup

Reviewed: May 7, 2012
Excellent! I used Chef John's roasted chicken stock recipe and the schmalz (chicken fat) from the roasted chicken for making this soup. Next time I might try adding some frozen peas at the same time that the chicken is added.
Was this review helpful? [ YES ]
89 users found this review helpful

Chef John's Homemade Chicken Stock

Reviewed: May 7, 2012
EXCELLENT! One of the things that I did different: After I removed all of the skin and the meat after the roasting time of the chicken - I roasted the bones and the veggies from the pot (I added more onions, carrot and celery) on an oiled baking sheet and baked them at 400°F for ~ 30 minutes so to extract a richer flavor from the bones and the veggies. I followed the remainder of the recipe except I substituted a large dried bay leaf in place of the thyme, added some fresh celery leafs from a celery bunch and black peppercorns after all of the foam and fat had been skimmed off. I never omit bay leafs, celery leafs or peppercorns when I make a broth/stock. I was leery of using ketchup in a broth but I used the Hunts® brand of ketchup because it doesn’t have any high fructose corn syrup in it. Note: I wash off the dirt but I never pare carrots nor peel the outside skin off of onions for making broth/stock because I strive for all of the natural flavor and color that I can get into a broth/stock. After all, the broth is strained well and the bones seasonings and veggies are discarded at the end. The end result was perfect for my tastes and the ketchup added a surprisingly nice touch of flavor to the broth.
Was this review helpful? [ YES ]
48 users found this review helpful

Roasted Chicken Broth

Reviewed: May 6, 2012
EXCELLENT! One of the things that I did different: After I removed all of the skin and the meat after the roasting time of the chicken - I roasted the bones and the veggies from the pot (I added more onions, carrot and celery) on an oiled baking sheet and baked them at 400°F for ~ 30 minutes so to extract a richer flavor from the bones and the veggies. I followed the remainder of the recipe except I substituted a large dried bay leaf in place of the thyme, added some fresh celery leafs from a celery bunch and black peppercorns after all of the foam and fat had been skimmed off. I never omit bay leafs, celery leafs or peppercorns when I make a broth/stock. I was leery of using ketchup in a broth but I used the Hunts® brand of ketchup because it doesn’t have any high fructose corn syrup in it. Note: I wash off the dirt but I never pare carrots nor peel the outside skin off of onions for making broth/stock because I strive for all of the natural flavor and color that I can get into a broth/stock. After all, the broth is strained well and the bones seasonings and veggies are discarded at the end. The end result was perfect for my tastes and the ketchup added a surprisingly nice touch of flavor to the broth.
Was this review helpful? [ YES ]
41 users found this review helpful

Dad's Hamburger Gravy

Reviewed: May 3, 2012
This reminds me of school cafeteria lunch back in the 50's and 60's that was served over mashed potatoes with green beans on the side. I make my own version of this from time to time but never with sage due to my personal preference and my dislike of the flavor of sage. I add cayenne pepper and sea salt to boost the flavor.
Was this review helpful? [ YES ]
2 users found this review helpful

Garlic Chicken with Orzo Noodle Soup

Reviewed: Apr. 26, 2012
I followed the tips that others posted of using chicken broth instead of water and made a soup out of it. I added some chopped onions to the skillet with the garlic. I did not add the spinach to the skillet to cook it. Rather, I added the spinach and the contents of the skillet to the pot of orzo and broth and just heated it over medium heat till it reached serving temperature. It was excellent!
Was this review helpful? [ YES ]
3 users found this review helpful

Garlic Chicken with Orzo Noodles

Reviewed: Apr. 26, 2012
I followed the tips that others posted of using chicken broth instead of water and made a soup out of it. I added some chopped onions to the skillet with the garlic. I did not add the spinach to the skillet to cook it. Rather, I added the spinach and the contents of the skillet to the pot of orzo and broth and just heated it over medium heat till it reached serving temperature. It was excellent!
Was this review helpful? [ YES ]
2 users found this review helpful

Sausage Crescent Rolls

Reviewed: Apr. 14, 2012
I am generally not much of a fan of crescent rolls but these were really good. I used bulk mild Italian sausage, 1/4 cup diced onions plus all of the other ingredients. It made 8 sausage crescent rolls. when I used a pair of triangle of dough for each roll. I sauteed the onion along with the sausage. I made individual sausage crescent rolls and I did use the egg white but not the poppy seeds. I ate one one of the rolls while it was hot and fresh with some fluffy scrambled eggs and froze the rest of the sausage crescent rolls for a quick to reheat breakfast during the week. Andy, thanks for this quick to make and tasty recipe!
Was this review helpful? [ YES ]
1 user found this review helpful

Kung Wow Chicken

Reviewed: Mar. 10, 2012
Chef John has delivered us another great recipe! Delicious! I was all out of wine so I subbed beer* for the wine in the recipe and it was still awesome. I used 1 cup zucchini, 1 cup broccoli and ½ cup yellow onion in favor of using the red bell pepper. Chef John said to use any veggie of your choice. I omitted the jalapeno pepper because I didn’t want it to be too spicy hot for my guests. I doubled the sauce, except I decreased the chili paste to 1½ Tbsp and the brown sugar** to just 1Tbsp. I served it over steamed brown rice and it was an incredible meal. Everyone loved it. Thanks Chef John!!! * Beer, (Bud, Coors or Miller), always works as a nice substitute for white wine in any recipe. ** Even 1 Tbsp brown sugar is almost too sweet for this recipe. I recommend using less brown sugar unless you love the sweetness of Orange Chicken and Sesame Chicken entrées.
Was this review helpful? [ YES ]
26 users found this review helpful

Chef John's Ham and Potato Soup

Reviewed: Mar. 1, 2012
Chef John scores with another 5 gold star recipe with this one. I made it according to the recipe, including the cayenne pepper. The whole family enjoyed it. Tip: I use sea salt in almost all of my recipes for more flavor. I live at 6500 ft elevation and I had to simmer the potatoes for 25 minutes but that's what I'm used to and it isn't a big deal. In the video, Chef John didn't cut off the fat rind from the ham whereas I always have. I don't know why I do that when I make baked beans with raw bacon. Chef John, thanks again for this recipe. I enjoy watching your cooking videos!
Was this review helpful? [ YES ]
2 users found this review helpful

My Chili

Reviewed: Feb. 9, 2012
Nice simple recipe. I halved the recipe. I used 93% lean ground beef that was coarse ground for chili. I used the full can of beans (drained and rinsed), substituted 1 can of diced tomatoes for the stewed tomatoes, used an 8 oz can of tomato sauce, omitted the salt, added 1 cup water and added 1 tsp ground cumin powder. Very nice and tasty recipe. Served with warm cornbread.
Was this review helpful? [ YES ]
4 users found this review helpful

Displaying results 41-60 (of 80) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Guilt-Free Munchies
Guilt-Free Munchies

Get healthier takes on your favorite between-meal snacks.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States