DANEDREAMER Recipe Reviews (Pg. 1) - Allrecipes.com (1911119)

Pecan Pie V

Reviewed: Nov. 23, 2011

All of those positive reviews and the overall rating made me think this would be a good pie. All I can figure is that those people who actually rated this recipe high either don't know what a traditional pecan pie should taste like or they're just so opposed to the Karo recipe that the think this is the ONLY and/or BEST option. To each their own. If you decide you're going to make this recipe, add the decorative pecans before you bake the pie. I IMPROVEMENTS MADE: Eliminate white sugar, reduce brown sugar by 1/4 cup and add 1/4 cup pure maple syrup. Increase pecans by 1/2 cup, crushing the additional pecans. Also used Almond milk since that's what I had on hand. Didn't think it would alter the taste or baking since it was such a small amount. Personal enhancements: First pie - 2 Tbs Jim Beam Bakers Small Batch Kentucky Bourbon 107 proof. Second pie - 3 Tbs of same Bourbon. That pie is MINE. :-D Changed oven temp to 350 degrees for first 10 minutes and reduced temperature to 300 degrees for 50 additional minutes. Pies came out looking beautiful. Crust nicely golden and top looks perfect. Could have baked them 10-15 minutes less and they probably would have been better. I actually like the consistency of the Karo syrup type of pecan pies -it's just what I'm used to. This pie was just more like a brown sugar (cake like?) consistency. The picture provided by Redponygirl will give you a fair idea what the texture inside is like.

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Easy Quiche

Reviewed: Nov. 8, 2011

Tasty quiche impostor. How cool is it to make up a quiche without needing a pie crust? It is very cool. I made this just as directed and it was yummy. I would recommend cooking a little bit longer if you like your eggs 'well done' because this came out on the moist side when baked as instructed. NO need to add salt. The parmesan, ham and cheddar all have enough salt and if anything I would look for a way to cut back on the salt/sodium. You could sub just about anything else for the broccoli, ham, cheddar and parm. Another reason this recipe is being added to my recipe box.

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Pork Green Chile

Reviewed: Oct. 19, 2011

This was great. I cut up my pork into small pieces so it could be used for a dinner meal as well as breakfast -Huevos rancheros. I used pork shoulder that had been cut up into boneless ribs. Home roasted, extra hot, hatch chiles (about 1/2 lb) and reduced the water to two cups. It was super spicy, perfect for me but harmful for husband so I tamed the flame with the remainder of the tomato sauce and about 1 teaspoon of sugar. Yes, I said sugar. Served with scrambled eggs for the guys and my eggs over easy. Perfect and one of the best green chiles I've made. The restaurants could only wish theirs was this good. Thank you Deonne1!

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Conh Chowdah (Corn Chowder)

Reviewed: Oct. 6, 2011

Some of you are gonna have issue with this but... This was good but with some of the modifications I borrowed from several of the reviewers. I used the frozen corn simply for ease but also appreciate the added nutritional benefit. I also opted for half and half instead of the heavy cream. Anyone do a comparison of calories there?! I used less than a 1/2 of the recommended amount. Cut the amount of onion in half, enhanced with dried Hatch chile and a little garlic. Also added about 2 cups of shredded breakfast potatoes. My husband ate this, my son loved it (multiple comments of "that was good") and I also appreciated my first attempt at Conh Chowdah. :) Hope you don't mind my modifications Michelle. Your soup was a great base recipe. And thank you to the other reviewers for their suggestions.

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Strawberry Romaine Salad I

Reviewed: Sep. 25, 2011

The salad was okay and the dressing was fine. I thought it had too much onion in the mix. I used a small red onion and sliced it very thin but it was still overwhelming for my taste. I would reduce it by 50% at least, especially when serving to a mixed age group. I used non fat milk in the mix and I don't think it changed the flavor. The spinach was a nice addition for me personally since I just don't like the texture of Romaine.

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Loosemeat Sandwiches II

Reviewed: Jul. 1, 2011

We made something similar to this when I grew up in Michigan. We used the Vegetable Alphabet soup by Campbells -I loves these things. I kept thinking I was crazy when I recalled the recipe but upon finding this I decided I've got mix it up again soon.

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Beef Tips and Noodles

Reviewed: Jan. 14, 2011

This dish was easy and tasty but too salty for me personally. I know it's the soup mix that was the culprit but didn't see any other option on the store shelf. Will probably make again with more beef. Hubby doesn't do mushrooms so I'll keep those out next time too.

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18 users found this review helpful

Thanksgiving Leftover Casserole

Reviewed: Nov. 29, 2010

Easy to whip together. Tasty enough to keep and make again. I doubled the amount of turkey, used leftover stuffing and store bought mashed potatoes. The potatoes were cold/firm and I simply sliced them and placed them around the casserole dish and topped it with the left over dressing and stuffing. I 86'd the onion powder and added about 1/4 t. of dried onion. Perfect dish for a very chilly fall evening. Now if only I had a glass of Zin to enjoy with my entree.

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Pumpkin Soup

Reviewed: Nov. 25, 2010

Yummy, comfort food type of soup. So very easy to make too. I had lots of fresh pumpkin so decided to whip this up Thanksgiving Day. I enhanced with a few sprinkles of cinnamon and clove and a touch of nutmeg when serving. Mmm mm

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Bacon and Roquefort Stuffed Burgers

Reviewed: Jun. 25, 2010

Gorgonzola, Roquefort, Maytag, Devon, Stilton -they are all varieties of bleu. I think what makes this burger so tasty is the combination of bleu and bacon. The thyme was an unexpected, flavorful surprise. I made my burgers (with 80/20 ground beef) slider size and added more bacon that suggested. One of the burgers I substitued Swiss for the Gorgonzola since hubby was too keen on the bleu option. Since it was the first time I had made these I opted to cook them on the grill even though the outside temps were so extreme. Overall, a very yummy burger.

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Antipasto Pasta Salad

Reviewed: Jun. 15, 2010

Easy, tasty and my husband liked it too. I added 1 tablespoon of dried basil, 1/4 lb of ham, three slices of swiss and 1 tablespoon of parmesan to the recipe. Parm & basil to the dressing and ham & swiss in with the pasta. Served with toasted baguette it made a delicious, cool meal on another 100+ degree day.

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Ham 'N' Cheese Quiche

Reviewed: Apr. 21, 2010

This was really tasty. I'm not a huge fan of quiche so for that reason I would have given it four stars. The simplicity of this recipe earned it the fifth star. The basis of the recipe allows for changes without complicating the recipe. I opted to create two different quiches from this recipe - a Ham & Swiss and a Ham, Broccoli & Cheddar. I intended to lower the temp to 375 as "happyschmoopies" had recommended but accidentally put it to 350 so the quiche had to cook a little longer than suggested but the crust wasn't too brown and the quiche itself was golden. Thanks for sharing this easy dish.

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Baked Fiesta Ranch Salmon

Reviewed: Apr. 3, 2010

A quick last minute meal. The salmon was yummy and the salsa was a nice change from a seasoned, grilled salmon. Next time I will make this with a mango salsa and a light ranch.

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Oven Fried Chicken III

Reviewed: Mar. 24, 2010

A slight modification was required since I had no bread crumbs I opted to use cornmeal and not enough mayo on hand so I used T Marzetti Classic Ranch. I cooked it at the recommended temp for a while longer too. Chicken came out moist, tender and full of flavor. Yum. Will make again, especially when I want something quick and easy for a crowd.

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Cashew Chicken Wraps

Reviewed: Mar. 23, 2010

Tasty, and certainly a keeper. I used light Mayo and added about a 1/2 tsp of hatch chile powder (green). Would prefer to have it on something other than tortilla's since I don't like most store bought tortillas. Liked the cashews and celery in the mix.

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Marie's Easy Slow Cooker Pot Roast

Reviewed: Jan. 7, 2010

This was tasty but it did't knock my socks off. I like to make pot roast in the crockpot but it certainly is NOT my forte. I'll continue my search for the recipe that makes me and my family go Mmm Mmm. What I liked about this recipe was the vegetables included in the recipe so there was no need to cook things separately. I did substitute 3/4 cup of water with red wine. I do think this addition was a nice enhancement to the flavors.

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French Toast Casserole

Reviewed: Dec. 25, 2009

Yep, I modified it, but only slightly and it was fantabulous. Thank you Starflower -it is soooo good. First, I prepped it all the day before. I used Cinnamon Raisin English Muffins and the King Hawaiin rolls for my bread cubes, added maybe 1 - 1 1/2 t. of cinnamon to the egg mixture along with 2 t. Almond extract (YUM!) and about 3 T. of Amaretto. The sugar topping was replaced with about 1 T of the Amaretto and 1 T sugar mixed in the same bowl and drizzled on top and then dotted with the butter. It did require a lengthened cooking time so that it was "done" and not runny. I also noticed it continued to "set up" as it cooled. Didn't even need syrup, powdered sugar, berries, whipped cream or bananas with this dish and we weren't even thinking about it. SO glad I decided to add this dish to our '09 Christmas breakfast. The entrie family gave it high marks. I thought it was similar to bread pudding without the Brandy sauce. May have to make again for New Years day. Deeeeeelicous And c'mon folks, this is a very basic recipe and nothing like a good foundation that allows for some tasty creativity. I enjoy reading the other (positive) reviews that offer sugestions that might appeal to my palate.

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Amish Friendship Chocolate Bread

Reviewed: Dec. 1, 2009

I made mini muffins, cupcakes and a small loaf from this one recipe. I added dark chocolate chips to the mix and sprinkled on the top of each. I also added about 2 - 3 Tbs of cocoa in addition to two small boxes of chocolate pudding mix. Even after all of this the baked goods came out with the taste of the original Amish Friendship Bread. Bleh. I like the Friendship Bread but it refused to be taken over by the flavor of chocolate. I had opted to try this recipe in hopes of finding a yummy keeper to share with the original starter recipe... I guess if I'm wanting chocolate I'll go for brownies or chocolate bread instead. BTW, you do not need to bake this in a non-metal pan because it doesn't alter anything at this point.

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Twice Baked Sweet Potatoes

Reviewed: Nov. 25, 2009

I had a bite of this dish and it's not even finished but it's already tasting delicious. I started with a sweet potato that weighed in at more than 2 1/2 lbs, baked as instructed, cut into thirds and then halves. Scooped out the flesh, whipped it up with the listed ingredients plus 1 teaspoon of cinnamon and about 1/3 - 1/2 cups of miniature marshmallows. I did omit the black pepper -it just didn't sound right in this mix. OOooeee, the filling is decadent and I can hardly wait to serve them up with tomorrows Thanksgiving dinner. YUM!

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Salmon Salad

Reviewed: Jul. 20, 2009

This was a basic start to something yummy. I went with the yoghurt, mayo, salt and pepper but I nixed the celery and replaced it with cucumber -it just seemed to sound a little lighter and more fresh. I also added some red cayenne pepper to taste, served on a tortilla with a slice of ripe garden tomatoe and a squeeze of ripe lime from our tree -oh so yummy. A faint taste of pico de gallo in our salmon salad made it perfect on the tortilla. I still think it was missing something. Maybe I'll add mango next time. Thanks Jessica for the start to a new favorite.

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