DISCOBUNNY Recipe Reviews (Pg. 1) - Allrecipes.com (1863230)

Baked French Fries I

Reviewed: Aug. 13, 2011

Wonderful flavor! I used 4 medium-large white potatoes and doubled the oil and seasoning (just tossed it all in a baggie, smooshed it around, then poured out onto a foil-lined, Pam-sprayed jellyroll pan). I sliced my potatoes about the thickness of the fries shown in mominml's photo, and it took 25-30 mins at 450 for them to be perfectly done (nice and crispy!). Thanks for sharing the recipe! :)

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Janet's Rich Banana Bread

Reviewed: Feb. 21, 2011

Absolutely delicious! I mashed the bananas rather than slicing since I don't care for gooey chunks of banana in baked goods (used 2 lg bananas). Used closer to 3/4c chopped walnuts since we love them. After tasting batter, I added a couple sprinkles each of cinnamon, nutmeg and cloves...just enough for a very subtle hint of flavor. In my oven, it took exactly 55 mins, so may want to check your bread a few mins before the 1 hr bake time is done. This will be the only banana bread recipe I use from now on. Thanks for sharing!

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Herbed Pork and Apples

Reviewed: Jan. 8, 2011

What a delicious roast! The herb mix is just perfect. I had a 6 lb boneless pork loin. I rubbed it down with the herbs the night before and kept wrapped in fridge til the next afternoon. I set the roast on the counter for about 30 mins before cooking to knock a bit of the chill off. Cooked for one hour, then added the apple/onion/brown sugar mixture around the roast. We like apples a lot, so I used a 3 lb bag of Granny Smiths (10 smallish apples) and increased the brown sugar to 2/3 cup (used one large white onion). I used a leave-in thermometer and once it hit 150 degrees, I removed the roast and wrapped it in foil to rest for 20 mins (brings it up to a final temp of 160) before slicing. My roast must've been very lean...I had no fat to skim either after the first hour or after all was done. After removing the apples with a slotted spoon, I just poured all the liquid from the pan into a pot with the apple juice and syrup and boiled til it thickened a bit. Keep an eye on your roast as mine didn't take as long to cook as I thought it would. Big 6 lb boneless roast took a total of 1 hr and 45 mins, adding the apples after the first hour (a bone-in roast will cook even faster). To ensure the roast isn't overcooked, remove when it hits 150, rest 15-20 mins, then slice nice and thin on the diagonal. Tender, juicy, flavorful -- delicious!

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13 users found this review helpful

Slow Cooker Chicken Stroganoff

Reviewed: Jul. 28, 2010

This was so easy and tasty! I had 5 large chicken breasts, so I used 2 pkgs of dressing mix and doubled all the other ingredients. I'm glad I did since we like a good bit of sauce. My husband picked up the 98% fat free cream of soups (1 chicken/1 mushroom) by mistake, and I didn't realize it til I actually made the meal. I was worried it might compromise the texture or flavor of the sauce, but it was delicious! I softened the cream cheese and mixed it well with the soups before adding it to the slow cooker. I did need to thin the sauce a bit, as others mentioned, so I used 2 soup cans of water and 2 bouillon cubes. Also added a little garlic and a lot of black pepper and served with farfalle and petite green peas. Thank you for the recipe, Judi Ann...we loved it! :)

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4 users found this review helpful

Sloppy Joes II

Reviewed: May 16, 2010

This was very good and super simple; however, we found it to be far too sweet for our tastes (and we didn't even add the brown sugar). Just as an FYI and basis of comparison for others, it's definitely sweeter than Manwich sauce (and that's not a knock whatsoever against the recipe; we just prefer a less sweet sauce). We added crushed red pepper flakes to give it a little extra kick, and that was really tasty! I will definitely make this again, but next time I'm going to try using half ketchup and half tomato sauce/paste so that it won't be quite so sweet.

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3 users found this review helpful

Sesame Chicken Strips with Sweet Sauce

Reviewed: Feb. 7, 2010

Delicious! I cut 3 boneless breasts (almost 2 lbs) into finger-size strips, put them in a baggie and spooned the mayo mixture over the chicken. I just mooshed it around in the bag to coat all the pieces. For the crumb mixture, I used 2 sleeves of Ritz, the 1/2 c. toasted sesame seeds, plus a little garlic powder and fresh cracked black pepper. I covered my pan with parchment paper and sprayed with a bit of cooking spray. It took about 20 mins for the strips to be done. The amount was plenty for four adults. For the sauce, try 2 parts mayo to 1 part honey, and add some dried dill weed. I used 1/2 c. mayo, 1/4 c. honey and about 3/4 tsp. dill weed. We loved the flavor and nice crispy crunch of these strips. Thanks for sharing the recipe! :)

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3 users found this review helpful

Horseradish Meatballs

Reviewed: Oct. 11, 2009

Joyce, thanks for sharing your recipe! I was looking for a sauce for some frozen meatballs to be served as an appetizer. This sounded so different and interesting that I had to try it. I used brown mustard since that's what I had on hand. I realized after we'd gobbled up the meatballs that I had forgotten the worcestershire in the sauce, but it was still delicious! I like that I nearly always have all the ingredients on hand; that it is easy to prepare; and, of course, that the flavor is just fantastic (the cider vinegar and horseradish are key). I didn't feel like using the stove or dragging out the slow cooker, so I heated the sauce in a large bowl in the microwave til it was simmering; added the frozen meatballs; then heated on 30% power for 10 mins and 20% for another 10 mins, just to thicken the sauce a bit. Adheres very well to the meatballs. I served with some fresh pineapple cubes on the side, and the flavors were perfect together. By the way, I doubled the sauce recipe and it was just the right amount for about 2 lbs of bite-size frozen meatballs. If you're looking for something different than the usual BBQ or chili sauce + jelly/preserves thing, be sure to try this sauce -- you won't be disappointed. Thanks again, Joyce! :-)

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6 users found this review helpful

Northwest Steakhouse Steak Marinade

Reviewed: Jun. 21, 2009

Wow, fantastic! I used Emeril's Steak Rub since I was out of Greek seasoning, and it was great (I'm sure any seasoning combo you like would work just fine). The BUTTER is the key ingredient here. I would never have thought of trying it this way. I pour this over steaks in a ziploc a day or two ahead and then set on the counter about 20 mins prior to grilling. I use a gas grill and let it heat on hi about 10 mins, then reduce to medium and add the steaks. It will flare like crazy, so keep an eye on things (but, unless it's obviously badly burning, don't pull the steak off the fire since that gives it great flavor). After a couple mins, I turn the steaks 90 degrees to get the nice grill marks. After a couple more minutes I flip and repeat on the second side. Be aware that whatever temp you use, the steaks will cook more quickly due to the flaring. FWIW, medium thickness steaks take about 8 mins total on medium setting on my grill to reach medium doneness. Once removed to plates, we top each steak with a very thin pat of butter, tiny sprinkle of kosher salt and fresh cracked black pepper, then cover with foil and let rest about 5 mins to let the juices reabsorb. I can't speak to other cuts, but for ribeyes (we look for ones with nice marbling, which always helps) -- absolute perfection! Thanks so much for sharing, Jetta! :)

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26 users found this review helpful

Florentine Artichoke Dip

Reviewed: Jan. 27, 2009

This is delicious as written, but I change it a tad to suit our personal preferences. I use one block of cream cheese instead of two; add 1/2-3/4 c. sour cream; a handful each mozzarella and cheddar cheeses; plus a tsp of kosher salt. I like a slightly less-thick dip, so I also add about 1/3 c. milk. Bake for 15 mins @ 375 and then turn to Lo Broil til lightly browned (about 5 mins more). Don't overcook the dip since that can result in the oils separating from the dish and causing greasiness. It really needs only to be warmed through and browned a little.

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3 users found this review helpful

Sausage Balls

Reviewed: Dec. 30, 2008

This is the recipe I've used for 20+ years, adding another good handful more of cheddar. I can't believe some recommend to cook the sausage before mixing. No, you do NOT cook the sausage first! Your sausage balls will be dry and lacking the flavor the grease gives them during baking. Just toss them in a paper-towel lined bowl to absorb any excess grease afterward. If you use nice sausage (it really is worth a buck or two more), you won't have the super greasy problem to begin with. If you live in the southeast, look for Neese's Hot Sausage (the BEST!). Failing that, Jimmy Dean is fine (don't go lower in quality than that, tho). Set the ingredients out an hour ahead of time. You have to use some muscle to get it totally blended. You'll know it's ready when you can smoosh it into one big old smooth mass that isn't crumbly or dry. DON'T add liquid if it seems dry - that isn't the problem! The warmth of your hands and the kneading will do the trick. Just keep at it; it'll end up just right. I make mine large-marble size (ends up walnut size after baking) and cook about 15 mins. This is THE recipe to try. Don't use tons of baking mix or add liquids like some recipes call for. Use parchment/silpat; the bottoms won't over-brown or stick. For heaven's sake - whatever you do - DO NOT precook the sausage! :)

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31 users found this review helpful

Party Franks

Reviewed: Dec. 16, 2008

I love jelly and mustard sauces for cocktail franks or smokies. Mmmmm! I like the grape jelly a lot, but my favorite is to use smokies with apple jelly and mustard (1 part apple jelly to 1/2 to 2/3 part regular prepared mustard; you can substitute a few tablespoons spicy mustard for more kick). Any way you make 'em, they're a fun and yummy little guilty pleasure! :D

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2 users found this review helpful

Pecan Pie V

Reviewed: Dec. 10, 2008

Delicious! Nice alternative to the traditional Karo syrup pecan pie. I noticed that a member named "Kym" (a beginner cook) asked a question along with the picture that she posted. To answer her -- Kym, I believe you simply cooked the pie too long. That can cause the top to become very poofy. Next time, try removing it while the center is still slightly jiggly. It will set up as it cools. Also, your oven may run a little hot, causing the poof to occur before the cook time is finished. Might want to invest in an oven thermometer (very inexpensive and can be found in any kitchen store, Walmart and grocery stores). You can set or hang the thermometer in the oven to test the actual temp. If it's off, adjust recipes temps accordingly. The correct temp makes all the difference in baking cakes, pies, cheesecakes, etc. Hope that helps you have better luck next time! Have fun with your learning adventure and don't be afraid to keep trying -- you'll have it down pat in no time! :)

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Amish White Bread

Reviewed: Nov. 27, 2008

I've been using this recipe for a few yrs -- love it! It looks like a few may need some advice on using a bread machine. I never bake bread in mine since it turns out so much better in an oven, but I love it for mixing, kneading, rising. I use LESS SUGAR (1/4 c. for 2 loaves) since we prefer a classic, non-sweet sandwich bread. I usually halve this recipe to make one loaf, adding ingredients to machine in this order: 1 c. warm water, 2 TBS oil, first cup of flour, 3/4 tsp. salt, 2nd cup of flour, 2 TBS sugar, 3rd cup of flour; make small well in top of flour and add 2-1/4 tsp. rapid-acting/bread machine yeast. Start dough cycle, and once done, remove dough, punch down, knead for a few, then shape into loaf (don't fret over that - it'll conform to shape of pan as it rises). I boil a cup of water in the microwave, then remove it and put the bread pan (covered with Pam-sprayed plastic wrap) in there to rise. When I make two loaves, I still use the machine to mix/knead, but once that's done, I put the dough in a large bowl to rise (2 lb machine doesn't allow enough room for 2 loaves to fully rise). Start the bread at least 4-5 hrs before you want to eat it (2:40 prep/bake, 2 hrs to cool so center isn't too moist to slice). Hope this is helpful!

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3 users found this review helpful

Carrot Cake III

Reviewed: Nov. 2, 2008

This cake is phenomenal (and I *hate* carrots -- that oughta tell you just how darn good this cake truly is)! Although the revisions suggested by others are also yummy (I've tried them as well), we prefer this cake pretty much just the way the recipe is written. The only changes I make are to add an extra tsp of cinnamon to the batter and a bit of grated orange zest to the frosting. I make either two or three round 9" layers (in my oven, approx. 40-45 mins for 2 layers and 30 mins for 3 layers). I make 1-1/2 times the frosting so that we have plenty of that deliciousness to go with every bite. The orange zest in the frosting is subtle and so complementary - doesn't compete with or overwhelm the flavor of the cake itself. Once frosted, I sprinkle the remaining cup of chopped pecans atop the cake and press lightly onto the sides (using wax or parchment strips under edge of cake helps avoid goobering up the cake plate.) Looks like something from a gourmet bakery, and it tastes far BETTER! I suggest lining your cake pans with parchment, then greasing/flouring. Because it's a moist cake, allow to cool nearly completely before turning out onto racks. If necessary, refrigerate frosting for a while so that it's thick enough that your layers don't slide off one another (try a little dollop under bottom layer to "glue" it in place, too). Tastes MUCH better as the days go by...I try to make at least a day ahead, if not two. Thanks so much for this fabulous recipe! :)

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5 users found this review helpful

Chicken Wing Dip

Reviewed: Oct. 31, 2008

Whether as a snack when playing board games, watching football or served to hubby's poker buddies, everyone loves this fun dip! I make 1-1/2 times the recipe, using 2.5 lbs chicken (seasoned with s&p, baked covered til tender, then finely diced). I also use extra cheddar (probably 3 cups total). I make my own ranch (3/4 cup each of milk & mayo + 2 TBS ranch dressing mix for 1-1/2 x the original recipe). We serve this with tortilla chips and celery sticks w/blue cheese dressing. If you can find it (our Sam's Club has it), Lighthouse Blue Cheese dip/dressing is fabulous! If you have problems with oiliness, it could be that the mayo in the ranch dressing is being overheated and the oil is separating. You really only need to warm this through -- once it's hot, you can turn the broiler on for a few seconds to brown the top a little -- this seems to avoid the oiliness issue for me. I find that holds true with other baked dips (esp. artichoke) as well. Thanks for sharing this fabulous recipe! :)

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7 users found this review helpful

Best Lemonade Ever

Reviewed: Aug. 29, 2008

These are basically the same proportions (water, lemon juice, sugar) we've always used to make lemonade since I was a little girl, though I think I may use slightly less juice and closer to 1 cup of sugar (1-3/4 c. sugar seems a lot for a 2 qt recipe). I have never boiled anything at all. I just dump the sugar in my pitcher, run enough hot water over it to cover, then stir til dissolved. That hangs out and cools to room temp while I juice the lemons (about 6 for a 2-qt. pitcher, depending on size). Then I add the juice to the pitcher and fill to within about an inch of the top with cold water and toss in a few of the squeezed-out lemon halves. It's delicious right away, but of course it's much more flavorful once it's had a chance to sit the fridge for a few hours. In my humble opinion, the boiling is unnecessary. I tried it to see if it made any difference, but I couldn't tell that it did. To each his own, though -- either way, there's nothing more refreshing and delicious than homemade lemonade on a hot summer's day! :) Oh, almost forgot to mention -- I am diabetic and normally make my lemonade with Splenda, and you can't tell one bit of difference. I'm picky about that since sweet iced tea and lemonade are two things I'd rather not have at all than to have with some off flavor. So don't be afraid to try Splenda!

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5 users found this review helpful

Cabbage Roll Casserole

Reviewed: Jun. 27, 2008

This was really tasty! I read through a ton of reviews and two things stood out -- the dish needs more seasoning and it can become mushy when cooked 1-1/2 hrs. Taking that into consideration, I socked the seasoning to the meat/onion while it was browning -- salt & pepper, a lot of garlic, oregano and basil and a heavy dose of both red pepper flakes and cayenne pepper. Also sprinkled some of all those things over the cabbage I'd chopped (I estimate 10-12 cups, fairly large head). To avoid "mushy" cabbage, I gave the rice a head start -- added the tomato sauce & half the broth to the browned meat/onion, then stirred in the rice, turned the burner off and let it hang out for about 10-15 mins. I tossed it all together in a large bowl, poured into lasagna dish (way too much for 9x13) and baked covered for 50 mins. Excellent! Rice cooked perfectly and cabbage, while softened, still had a slight crunch. Try this one, and don't be afraid to add a LOT of seasonings! :)

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314 users found this review helpful

Breakfast Casserole II

Reviewed: May 8, 2008

We've made this recipe several times and really enjoy it! I always add a sprinkle of red pepper flakes, a little minced onion and garlic, and I use whatever frozen potatoes we have on hand (tater tots and hash browns both work well). I do add a good bit more sharp shredded cheddar, though. Actually, I add a lot more -- probably 1 cup in the casserole and 2 cups on top, cooked til the cheese is bubbly and browned a little. If you live in the southeast where Neese's sausage is available, you've GOT to use that -- and get the "hot" variety. So good! I sometimes use a pound and a half, depending on what's in the fridge. We slice squares of this casserole, wrap individually and freeze -- it freezes beautifully! That's a big plus. So nice when you wake up hungry and don't have time for (or don't feel like) cooking -- you can just defrost and then heat a square of this casserole in the microwave, and it's just as delicious as fresh out of the oven. Very much a comfort food. Thanks bunches for sharing this recipe! :)

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9 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Dec. 2, 2007

Thanks so much for sharing this super easy and super delicious recipe! What a yummy comfort food on a cold winter's night, especially with a loaf of freshly baked bread! I used red potatoes and removed a few strips of skin from each with the peeler before dicing. I sauteed the onions, celery, ham and potatoes (along with a bit of minced garlic) in a little butter before adding the liquid. I used chicken stock but still added three bouillon cubes to bring the flavor up (since there are 2 cups of milk in the roux to be seasoned as well). The longer you cook the roux (butter/flour/milk mixture), the thicker it will get. You have to stay with it and stir so that it doesn't thicken on the bottom of the pot and scorch. You want it to be about the consistency of heavy cream or just a bit thicker. Soon as it hits that point, add to the soup pot. The soup will continue to thicken so long as the heat is on. So if it's a little thinner than you'd like, just cook a little longer once combined. If too thick, just dissolve a bouillon cube in water and thin with that. When the soup was done, I stirred in a TBS or so of chives and some fresh parsley. Garnished each soup bowl with a nest of shredded cheddar and green onion. Sometimes the simplest things are just THE best, and this soup is the perfect example. I'm going to try some add-ins like corn, broccoli, Italian sausage, bacon...the possibilities are endless! This recipe is a keeper. Thank you again, Ellie! :-)

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48 users found this review helpful

Buttermilk Pancakes II

Reviewed: Oct. 27, 2007

This is the holy grail of buttermilk pancake recipes -- FABULOUS! The pancakes cook up nice and high and fluffy without the heaviness or "doughiness" you sometimes get with thicker pancakes. I've tried just about every pancake recipe out there. This one is THE BEST, without a doubt. This recipe yielded about 20 good size pancakes. One thing I especially liked was that the batter remained stable right down to the last pancake. Sometimes as you get near the last of a pancake batter, it'll be runnier and produce thinner pancakes. Not so with this recipe -- perfect from beginning to end. THANK YOU for this fantastic, absolutely scrumptious recipe! :)

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5 users found this review helpful