Dana C. Recipe Reviews (Pg. 1) - Allrecipes.com (10045519)

Artichoke Dip I

Reviewed: Jul. 11, 2011

I hosted a party over the weekend and made 4 different appetizers all from AR. This one was by far the biggest hit. I changed nothing from the recipe and only watched it closely to make sure the grease didn't settle at the top like others had complained. I found 30 minutes on the dot to be the perfect amount of time in the oven. Very tasty dip!

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Brown Sugar Meatloaf

Reviewed: Dec. 5, 2010

Delicious! This is the best meatloaf recipe I've found. I put my sauce on top rather than on the bottom of the pan. I prepared it with 1/2 cup ketchup, 1 tbsp. of worcestershire sauce, and 1/4 cup brown sugar. I also reduced the milk to 1/2 cup and used only 1 egg. I used Italian bread crumbs rather than crackers. I added 2 cloves of garlic and a about a cup of chopped celery. I also added another tbsp. of worcetershire to the meat. Fantastic! 4 stars because I heavily modified this recipe from the original version.

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Country Apple Dumplings

Reviewed: Dec. 5, 2010

Loved it! I followed the suggestions of other reviewers and used 1/2 cup white sugar and 1/4 cup brown sugar. I also added a teaspoon of vanilla and used 12 ounces of Ginger Ale instead of Mountain Dew. I served them with vanilla ice cream on top. So delicious.

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Caramelized Onion and Gorgonzola Pizza

Reviewed: Sep. 18, 2010

Strong cheeses (such as gorgonzola) are an acquired taste for many. You will not like this recipe if you don't care for them. That said, this is probably not something I would make for guests or take to a party just out of fear that too many people would not care for it. I thought this pizza was delicious. I reduced the gorgonzola to 12 oz. and I can't imagine using any more than that. Even at 12 oz. the taste was still pretty overpowering. Next time I make this I will probably use 2 1/2 onions and about 3-4 oz. of gorgonzola cheese. I may even try making this with a different crumbled cheese such as feta (my favorite). I brushed olive oil over the crust, but next time I think I'll brush olive oil over the entire top since the pizza does not call for an actual sauce. I might add some garlic powder as well. I'll top it with the onions, another cheese (probably mozzarella), and I'll use the crumbled cheese sparingly. I used homemade crust (Jay's Signature Pizza Crust from this website) and added extra sugar to the dough to make a sweet crust. I wish I had rolled my edges out a little thicker. Otherwise, this pizza would have been perfect. I can't wait to try it again with the above alterations.

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Spicy Monterrey Chicken Sandwich

Reviewed: Jul. 23, 2010

I'm sure many of you will want to substitute using ranch dressing, but believe me the combination of pepper jack cheese and spicy ranch is what makes this sandwich so good (and spicy)! I usually buy a block of pepper jack and cut it into small pieces and place some in the bottom of my sandwich loaf before I add the chicken and other ingredients. Just make sure your slices are thin so they won't take too long to melt in the oven and end up burning your sub. I recommend heating this for a maximum of 5 minutes. I hope you all enjoy the recipe. :)

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Parmesan and Basil Chicken Salad

Reviewed: Jul. 23, 2010

I was really disappointed with this recipe after reading all the rave reviews. It wasn't terrible, but the basil was very overpowering and I didn't care much for the overall flavor. Traditional chicken salads with fruits and nuts taste much better to me than this. I did let it sit in the fridge overnight thinking the flavors might improve after given more time to set, but it got so watery (and green) that it didn't even look appetizing at that point. I ended up throwing out the whole batch. What a waste.

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Simple Garlic and Basil Pesto

Reviewed: Jul. 23, 2010

How yummy! I will never buy pesto from the grocery store again. I didn't really measure anything except the basil. I also added about 3 tablespoons of olive oil to blend the basil into a paste. After that I threw in 1 package of pine nuts, 6 garlic cloves, and a 5 ounce block of parmesan cheese cut into cubes. I blended it all together then added in the rest of the olive oil, omitting the brazil nuts and chili powder. So good and easy to make!

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Angel's Chunky Chicken Salad

Reviewed: Jul. 22, 2010

You definitely need to use more mayo than this recipe calls for. I also used sweet relish instead of pickles. This was an okay chicken salad recipe. I would use it as a base recipe and add your own chopped fruits or nuts of choice.

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Basic Chicken Salad

Reviewed: Jul. 22, 2010

This is a decent chicken salad recipe and very basic indeed. I like the lemon juice idea, but I prefer a mixture of mayo and heavy whipping cream that I've tried from other recipes on AR. I would add some chopped onion or fruits (apples and grapes work well). It needs something more besides celery and almonds.

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Becky's Chicken Salad

Reviewed: Jul. 22, 2010

I love the mixture of mayo and heavy whipping cream. This does make it a little runny, but it tastes exactly like the chicken salad from my favorite restaurant. Sometimes I prepare my chicken salad with fruit and other times I like to use onions, celery, and boiled eggs. Either way the mayo and cream mixture makes it so much tastier.

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7 users found this review helpful

Chicken Salad Spread

Reviewed: Jul. 22, 2010

This recipe tastes a little bland as written. I've tried probably 10+ chicken salad recipes from AR and this was my least favorite. This would possibly be better with some chopped onion. It's just too plain with celery alone.

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Wonton Soup

Reviewed: Jun. 24, 2010

I love Chinese food. Unfortunately, this did not have the authentic Wonton Soup flavor I was looking for. I think this recipe has potential, but it needs a lot of tweaking. As suggested by other reviewers, I cooked the wontons in a pot of boiling water before adding them to the broth. I'm very glad I did too. The residue left in the pot of water is not anything I would have wanted in my soup. The broth is a little bland and lacking a lot of the extra veggies that restaurants through in. Next time I'll definitely add cabbage and bamboo shoots. My biggest gripe about this recipe was the thinness of store bought wonton wrappers. About half of them fell apart and all of them were soggy. I will try this again with the alternations mentioned above and use homemade wonton wrappers next time.

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Lasagna Alfredo Roll Ups

Reviewed: May 20, 2010

This is another AR favorite for me. I prepare this dish as written, but I add sautéed mushrooms to my mix and make my own alfredo sauce (I have something against store bought). Very delicious and worth the somewhat long prep time.

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Asian Beef with Snow Peas

Reviewed: May 14, 2010

I love Asian food! As suggested by other reviewers I doubled the sauce recipe and added an extra tablespoon of minced ginger root. I also substituted rice vinegar in place of rice wine because I had it on hand. You can really use any veggies with this. I threw in half a can of water chestnuts and some mushrooms. I've also made it with a bag of frozen stir-fry veggies. This dish is consistently yummy no matter how it's prepared.

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Gourmet Chicken Salad

Reviewed: May 14, 2010

I used mayo because I didn't have any cucumber dressing. I also added some chopped apples, pineapples, and omit the mandarin oranges. This was so yummy. :)

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Chocolate Oil Cake

Reviewed: Apr. 28, 2010

This cake is very moist. The batter itself didn't taste that good so I was starting to worry about this one while it was baking. I wanted to bake a layered cake so I used 2 9-inch round pans and 30 minutes was the perfect baking time. Next time I will not use this for a layered cake because it is so soft and moist that the top layer sunk into the bottom quite a bit. I'm giving in 4 stars because it wasn't as "chocolate-y" as I had hoped. I'm going to try it again and maybe add some more cocoa or melted chocolate chips next time because I love the texture.

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Chocolate Frosting I

Reviewed: Apr. 28, 2010

The consistency of this frosting was great and very easy to ice a cake with. I usually have bad luck with my frosting recipes from AR and they end up sliding down the side of the cake. This one was perfect. However, the taste wasn't anything I'd rave about. It was good, but not great. The unsweetened cocoa taste was a little too strong. Perhaps I'll add a little less cocoa and a little more sugar next time.

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Stuffed Mushrooms with Spinach

Reviewed: Apr. 18, 2010

I can't believe I haven't rated these yet! I've been making these for a couple years now and they make a great appetizer for parties. The only trick here is that you must drain your spinach really well otherwise the filling will be a little watery instead of creamy like it should be. These are very good.

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4 users found this review helpful

White Chocolate Cake

Reviewed: Oct. 1, 2009

This was a huge disappointment. I followed the recipe as written. The cake would not cook through and after 50 minutes in the oven the center was still liquid and the edges were burning. As for the taste, it was terrible and almost tasted like cornbread and baking soda. The part of the cake that did cook was extremely crumbly and also had a "cornbread-like" texture.

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Marshmallow Fondant

Reviewed: Oct. 1, 2009

After reading all the rave reviews this recipe was a huge disappointment and not near as easy as other reviewers led me to believe. The fondant literally broke my mixer because it was so thick. After adding about a pound more in powdered sugar than this recipe actually called for the dough finally got "less sticky" at least to the point where I could roll it out some. However, it wasn't as easy to work with as store bought fondant. It had a play dough texture only softer so you had to be extremely careful with it. Since it had to be rolled out so thick to avoid tearing the recipe didn't go a very long way and I didn't even have enough for one novelty cake the size of a regular sheet cake. As for the taste, it's better than store bought fondant, but it's not by any means good. It's sugar overkill and you're much better off just making a regular buttercream or cream cheese frosting. I will not make this again.

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