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

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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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55 users found this review helpful

Chef John's Spaghetti alla Carbonara

Reviewed: May 17, 2014
Another nice rendition of Spaghetti Alla Carbonara by Chef John. I couldn't find guanciale (the authentic meat for carbonara) anywhere so I used pancetta instead. I also added a bit of minced garlic and shallots to the sauté pan of the pancetta. Magnifico!
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1 user 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!
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3 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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27 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!
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1 user 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!
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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!
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3 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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16 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.
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1 user 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!
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3 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

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

Taco Pie

Reviewed: Nov. 9, 2012
Even though I amended this recipe, I am giving it 5 stars as being a very good base recipe. I sprinkled some garlic powder over the dough as I unrolled it into the pan. I browned the ground meat with 1 cup of diced onions till the meat was browned. I’ve never liked powdered taco mix thus I stirred 1 cup of chunky salsa and 1/2 cup of sour cream into the meat mixture after any excess fat was drained off. I spread a layer of crushed tortilla chips over the baked crescent dough and then spread the meat mixture over the chips. I omitted spreading sour cream over the meat. I just topped the meat with the olives, cheese and the remaining crushed tortilla chips. I served the following as add-ons: avocado slices, guacamole, lettuce, additional salsa, additional sour cream and diced tomatoes. I also served heated black beans as a side dish. Everyone loved this meal.
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2 users found this review helpful

Best Tuna Melt (New Jersey Diner Style)

Reviewed: Jan. 25, 2012
Awesome! The directions lacked stating how far to set the rack below the broiler. I set mine to 5" below the broiler. Thanks CookinGirll!
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2 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

Signature Pumpkin Pie

Reviewed: Nov. 22, 2012
This was awesome! I heeded Candi's tip of placing a pan of water on the lower rack.
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1 user found this review helpful

Perfect Turkey

Reviewed: Nov. 22, 2012
This was awesome! It was very moist and flavorful with some slight modifications. An important tip on rinsing the bird before brining it: be sure to thoroughly remove the bladder (or whatever that organ is called on both sides of the backbone at the tail end) and all sinewy gunk from the cavity of the bird, I’ve never seen any recipe state such and whatever that organ is called, it will foul the taste of any cooked poultry. My main changes were with the brine. I didn’t rub the turkey with kosher salt but rather I made a brine out of 2 gallons water, 1 cup Kosher salt, 1/3 cup light brown sugar, 1 sprig fresh rosemary, 1 sprig fresh sage, 2 bay leafs, 1 medium onion with peel & cut into quarters and 3 bruised garlic cloves. I used a large brining bag, had the breast at the bottom of the bag, which is very important. I placed the sealed brining bag into a large heavy duty oval roasting pan then placed all of that into a cooler that was large enough to hold the pan, surrounded the pan in the cooler with 5 pounds of ice cubes and I brined the bird overnight with the lid on the cooler. You MUST thoroughly rinse the bird under cold running water before roasting it.
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Winter Leek and Potato Soup II

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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1 user found this review helpful

Chef John's Sausage & Shrimp Jambalaya

Reviewed: Dec. 28, 2012
This is an awesome meal! I didn't have green bell pepper on hand and made this without it and I increased the amount of onion. I live at 6,000 feet elevation and it took 1.5 hours for the brown rice to get tender.
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Slow Cooker Beef Pot Roast

Reviewed: Feb. 10, 2013
Excellent! Almost the same as my recipe with the exception of mushrooms and tomato paste. I like to use a 7 bone roast for this as well because of marbling of fat and marrow from the bones. I might be a little more efficient than Chef John in that I have the carrots and celery chopped ahead of time and in the crock pot so that I could transfer the meat from the skillet to the crock pot immediately. I usually add a can of drained green beans and add the fresh herbs during the last half hour of cooking. I was surprised to see that Chef John added the fresh herbs at the start. Fresh herbs should always be added towards the end of the cooking time.
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1 user found this review helpful

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