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

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Chicken Pot Pie IX

Reviewed: Jun. 9, 2014
I followed other reviewer's suggestions of precooking the veggies (I used diced raw potatoes, frozen asparagus, frozen diced red peppers, frozen baby carrots, frozen peas and frozen green beans). I sauteed a 1/2 cup of diced celery with 3/4 cup of chopped onion in the butter. Instead of making one large pot pie, I made 4 single serving size pot pies. I used more broth so that the pie filling wouldn't be dry. I also brushed the top crusts with egg white before baking the pies for 20 minutes at 425F. After 20 minutes of baking time, I covered the pot pies with foil and baked them for another 10 minutes
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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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21 users found this review helpful

Tangy (Not Sweet) Tartar Sauce II

Reviewed: Feb. 16, 2013
The first time that I made this, I followed the recipe exactly and I loved it. The last time that I made this recipe, I substituted green olives, pitted but not stuffed with pimentos and used olive brine and it was equally delicious.
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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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How to Make Homemade Pizza Sauce

Reviewed: Nov. 20, 2013
I made this recipe a second time exactly as written with San Marzano tomatoes this time. It was perfect using San Marzano tomatoes and didn't need the addition of wine as I had added the first time. I used 1-1/2 Tbsp of anchovy paste this time, my preference. This pizza sauce recipe is my mainstay from here on.
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9 users found this review helpful

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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Taco Seasoning I

Reviewed: Jun. 2, 2010
Awesome seasoning recipe! I used it for a taco salad that I make with browned ground chicken, lettuce, tomatoes and Frito chips and then topped with French dressing. The light sweetness of Catalina French dressing adds a nice twist of flavor to the salad. Rave reviews from all. Added note: add 1/2 cup water with the taco seasoning to the browned meat and simmer for 5 minutes over low heat before using in any recipe.
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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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Dale's version of Erica's recipe for 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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Baked Buffalo Wings

Reviewed: May 4, 2011
Thanks Leesah for this GREAT recipe! These wings are awesome! My family dislikes wings swimming in Buffalo wing sauce because of the mess. This recipe has the full Buffalo sauce flavor w/o the mess. Everyone raved about the wings! Great bar style food w/o the expensive bar prices! IMPORTANT – crack all of the wing joints first. I always rinse and thoroughly pat dry any meat before dredging them in flour and I refrigerate them for at least an hour before cooking them, I do the same with any meat that has an egg wash. Doing so ensures that the breading won’t get soggy and will remain on the meat during the cooking process. I refrigerated the wings for 90 minutes after dredging them in the flour mix. I followed the rest of the recipe instructions and baked them with the wing tips (yes, I like the crispy skin on wing tips) facing up at 400°F for 30 minutes, flipped the wings and baked for another 30 minutes till they were nicely browned and crispy. I served the wings with Bleu Cheese salad dressing, celery sticks and carrot sticks. I served the choice of beer or iced tea as beverages to accompany this dish. Yummo!!!
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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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Salisbury Steak

Reviewed: Aug. 12, 2011
The only thing that I did different was to use 2 fresh garlic cloves that I minced. I added the garlic and the onions to the meat mixture before pan frying. I served it with macaroni and cheese on the side.
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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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German Potato Pancakes

Reviewed: Aug. 21, 2011
YUM. Thanks Swizzlesticks! Just wanted to add that 3 medium potatoes = 1 pound or equals 2 cups shredded potatoes.
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Stuffed Pork Chops I revA

Reviewed: Nov. 12, 2012
This is awesome, a 5+ star recipe! I brined* the chops in the fridge for 1 hour before continuing on with this recipe. I followed Tina’s suggestion of doubling the stuffing ingredients. I also sautéed the celery and onion till the onions were translucent in a small skillet before adding them to the bread crumbs. I increased the soup to 2 cans of mushroom soup and used 1 cup of milk instead of the water for more gravy. The end result was perfect. The chops were really moist and tender. The stuffing was delicious with the chops and the soup gravy. Thanks Tina for this 5+ star recipe! * Brine recipe: 3/4 cup light brown sugar 1/2 cup kosher salt or 1/4 cup table salt 6 cups cold water Blend the salt, sugar and water together in a sealable 1 gallon plastic bag, add the chops, seal the bag and place in the fridge for 1 hour. When ready, discard the brine, rinse the chops under cold running water and pat dry with paper towels.
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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

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

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

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

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