Dale Recipe Reviews (Pg. 1) - Allrecipes.com (11430159)

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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.
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82 users found this review helpful

Winter Leek and Potato Soup

Reviewed: Dec. 18, 2012
Excellent soup after my alterations! Everyone loved it! My initial reading of this recipe alerted me that it would be a very bland tasting soup. My only alterations were that I used 2 pounds of Yukon Gold potatoes, added 1 sliced celery stalk and added a large bay leaf. I also substituted the garlic powder with 4 garlic cloves that I minced and sautéed with the leeks and onions. I used 6 ounces of shredded sharp cheddar cheese and omitted the parsley. I offered crumbled cooked bacon, fresh snipped chives and prepared garlic-Parmesan croutons as options for diners to top their soup serving with. Next time, I will use individual sized shepherd loaves as serving bowls and make homemade garlic-Parmesan croutons out of the scooped bread from the shepherd loaves. Tips: Yukon Gold potatoes won't get mushy like russet potatoes will when boiling them. Use russet potatoes if you want a thick soup and mash them when they are tender. Rinse the leeks in a bowl of cold water so to remove any sand, remove the leeks and wring dry in towels. Keep the cubed potatoes in a bowl of cold water till needed. Always turn off the heat before stirring in the cheese so that the cheese won't separate.
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81 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.
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45 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.
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40 users 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.
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24 users found this review helpful

Classic Hash Browns

Reviewed: Oct. 19, 2012
Very good. A tip that I learned long ago is to press the shredded potatoes in a potato ricer, after soaking & rinsing time, while holding the ricer upside down, you're pressing a lot of water out this way. Then pat dry with paper towels. You're not going to press the raw potatoes through the ricer, you're just pressing more water out of the potatoes more efficiently. I used 1/2 shortening and half butter to fry the potatoes in, like my mother always did.
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23 users found this review helpful

Poor Man's Chicken Fried Steak

Reviewed: Dec. 23, 2011
This is great! There is no need for 1 cup flour and 4 eggs. a 1/2 cup flour and 2 eggs are sufficient. I added a 1/4 tsp cayenne pepper when making the gravy. I served this with potato pancakes and fried eggs.
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19 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.
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17 users 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.
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14 users found this review helpful

Sweet, Sticky and Spicy Chicken

Reviewed: Dec. 28, 2011
WOW! Thanks Kate for this awesome recipe! I only used 2 chicken breast halves but kept the remainder of the ingredients the same. I shook the chicken strips with 1/2 cup cornstarch in a bag and let them rest for a few minutes before frying them in a preheated skillet with veg oil. I used Sriracha sauce (rooster sauce) for the hot sauce. I served the chicken and sauce over hot steamed rice. I served Green Bean Amandine on the side (recipe from this site). Next time I'll serve a side green salad with "Famous Japanese Restaurant Style Salad Dressing" from this site. A must is to have watermelon slices on the dinner table. Watermelon cools the tongue and cleans the palate.
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13 users found this review helpful

Quick Chicken Piccata

Reviewed: Sep. 4, 2012
A gourmet recipe! I doubled the sauce ingredients. I usrd chicken broth instead of water and only used 3 T of lemon juice. I loved it! As I was cooking it - I thought that it screamed for the addition of cream. Next time, I'll add cream when making it.
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10 users found this review helpful

Slow Cooker Chicken Stroganoff

Reviewed: Sep. 14, 2012
Yummy! I couldn't resist adding some diced onion and some sliced mushrooms at the beginning though.
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6 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!
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6 users found this review helpful

Chef John's Italian Meatballs

Reviewed: Jan. 8, 2013
Excellent meatballs! They are perfectly seasoned! I prefer to mix the bread crumbs with milk in a large bowl and allow it to rest for 20 minutes then mix in the eggs, parsley, parmesan cheese, the sautéed onions with garlic and all of the dry seasonings into this bowl. In a separate large bowl, I mix the beef and pork together then mix the contents of the previous bowl into the bowl of meat and place it into the fridge for an hour or so before forming the meatballs. I think that by doing so – everything mixes together more evenly. I find it impossible to mix the beef and pork together without using your hands, same goes for mixing the meat with the remaining ingredients. I didn’t notice any toughness in the meatballs by doing it my way. I’ve heard numerous times to not work ground beef too much otherwise the meat will turn tough. I don’t believe that myth. I use an ice cream scoop to form the meatballs and pack them into balls with wet hands. I added half of the cooked meatballs to a simmering pot of marina sauce and finished simmering them in the sauce for an hour. The remaining meatballs were put in a freezer bag and frozen for later use.
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5 users found this review helpful

Erica's Delicious Slow Cooker Beef Roast

Reviewed: Apr. 8, 2011
This was awesome. I tweaked it a little by adding 2 celery stalks with leaves which flavored the gravy nicely. I used 1 can of cream of mushroom soup, 1 can of cream of broccoli soup and a ½ cup of beef broth. I cut off all of the fat from a cross rib roast, tenderized it all over with a multi-blade meat tenderizer tool and browned the meat in a preheated skillet over high heat for only a couple of minutes per side. The meat was melt in your mouth tender and the gravy was delicious. There is no need to mince the garlic, just crush the garlic cloves with the handle of a knife and peel the husks from the cloves. No need to chop the celery either because you won’t be eating it, it’s just added for flavoring the meat and the gravy. I used the leftover meat and onions with some raw diced potatoes the next day for making roast beef hash and it was excellent. Thank you Erica for posting your recipe! Note: A multi-blade meat tenderizer tool is a must for tenderizing lower grades and cuts of meat. It breaks up the tough fibers in the meat. Use of a tenderizer tool also allows more marinade to penetrate into the meat. I have the Deni brand that has 49 razor sharp blades in a 2”x2” square pattern. Unfortunately I haven’t seen them in department stores. I had to buy mine on the internet. Jaccard is another good brand of a meat tenderizer.
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5 users found this review helpful

Stuffed Pork Chops I

Reviewed: Nov. 12, 2012
I am certain that this recipe is spectacular as written. Any recipe is intended as a starting base and is open for adjustments according to one’s taste. I tenderized the pork chops with a needle type of meat tenderizing tool on both sides of the meat. I seasoned the pork chops with sea salt, freshly cracked black pepper and garlic powder before searing them in a skillet. I increased the sliced celery and the chopped onions to ¼ cup each and added a ½ cup of sliced white mushrooms. I sautéed the veggies in the skillet that the pork chops were seared in over low heat. I substituted 3 cups of herb seasoned Pepperidge Farms® bread cubes for the homemade bread cubes and heated the broth before mixing the stuffing. I used half of a soup can of milk instead of the water to blend into the soup.
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4 users found this review helpful

Quick Pot Sticker Soup

Reviewed: Oct. 30, 2012
This was really good. I used what I had on hand to make 1/4th the recipe. I had to use a 14 oz can of vegetable broth plus a 14 oz can of beef broth and it still turned out great. I substituted frozen snow pea pods for the stir fry veggies and I added 1 thinly sliced cooked pork chop to the recipe. Thanks SLOcook for sharing this recipe!
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4 users found this review helpful

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.
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4 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.
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4 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.
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4 users found this review helpful

Displaying results 1-20 (of 73) reviews
 
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