dovelette Recipe Reviews (Pg. 1) - Allrecipes.com (10170380)

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April's Roasted Red Pepper Cheese Ball

Reviewed: Jan. 5, 2014
Giving it 5 stars with modifications as others suggested - double seasonings (including Worcestershire sauce, for me), added tbsp of red pepper juice, and 1 tsp of dijon mustard. I think I added a bit more red pepper - maybe 1/2 cup. I drained it well, but then added in the additional juice. I just threw it all in food processor, and added a tbsp or two of parsley. Instead of forming a ball and rolling it in parsley, I just put it in a decorative bowl and let it sit overnight. Very, very delicious - my favorite cheese ball, hands down.
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Creamy Hollandaise Sauce

Reviewed: Dec. 4, 2011
I think there must be a typo in the recipe...there is no way there should be 3.5 TABLEspoons of lemon. I even cut down and made the recipe as is except but with 1 3/4T of lemon...STILL too much lemon. This is the first time I"ve made hollandaise sauce but I eat it all the time, so I'm certain that this is just not how it should taste. The upside...it was very easy to make and came out super creamy. I might try it again...
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Breakfast Sausage

Reviewed: Jan. 5, 2010
I live in africa and can't get breakfast sausage - this recipe has made me a VERY happy Peace Corps Volunteer!! I will admit I change it up a bit, I don't have marjoram here, so I skip it. I also use 3+ tsp of sage and liquid splenda instead of brown sugar. I don't measure the pepper or red pepper but I bet I use about double of the red pepper. So normally I hate to rate a recipe and then list the changes, but the point is that this recipe can be tweaked to your individual tastes with salt, sage, sweetness and heat. Will make this even when I get back to America!!!
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Cream Cheese Pie

Reviewed: Dec. 9, 2009
I make this same pie low carb and even lower calorie. Using liquid splenda or another zero carb sweetener, you can bring the carb count super low. Also I make my own crust so that lowers the carb count too. To make it lower calorie, I use homemade plain yogurt instead of sour cream. I like the tanginess and it's just as thick when I make it homemade. It nearly cuts the caloreis in half. I'm making it tonight with sugar, but with yogurt (I am in Africa and we don't have sour cream) and I'm positive everyone will LOVE it. Wish we had fruit here so I could top it with that!!!
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Black Bottom Cupcakes I

Reviewed: Dec. 4, 2009
Good dessert, not my fav but very good. Not sure how people are getting so much extra filling or aren't getting 24 cupcakes. Only fill the cupcake 1/3 full and put a big dollop of cream cheese mixture on top. It comes out to a perfect mix. Waiting to see my friends reactions now...
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1 user found this review helpful

Squash Pie

Reviewed: Dec. 18, 2008
Really tasty though I found it to be a little too sweet and kind of watery. Next time I'll let the squash drain more I guess? Will definately make again...for Christmas actually!
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Big Soft Ginger Cookies

Reviewed: Dec. 18, 2008
I dunno, these were good but not as good as people were writing. I made mine smaller, so I got a ton of them, and followed the directions except added more cinnamon and ginger, and still I didn't feel it had enough flavor. They're good, don't get me wrong, they are soft and a little crunch on the outside, but I don't get the huge rave reviews.
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Lentil Soup III

Reviewed: Dec. 17, 2008
As is, the soup is good but a bit bland. However, it's supposed to be quick and easy, and it was definately that. It is really a great base to make a more complex soup with too. For me, I wanted a bunch, so I added about 2c of rice and another 5 c of water with corrosponding boullion (used water and boullion instead of stock since I don't have it). Sauteed onion and garlic together, added more garlic, added a carrot and extra spices - season salt, pepper, some italian seasonings and crushed red pepper. Made a TON, enough for the week for lunch, and was very good.
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Coconut Peaks

Reviewed: Dec. 17, 2008
My mom has been making these since before I was born (I'm 29). She adds food coloring, either red or green, to add a festive Christmas touch. These are my favorite Christmas Cookie and they are delicious and simple. Now, my first Christmas without my family, spent in Africa with the Peace Corps, I'm making these for my African friends. Delicious!!
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Rosenmunnar

Reviewed: Dec. 16, 2008
These are UNBELIEVABLE cookies. Really pretty idiot proof too. Light, fluffy, delicious. The key is in the "creaming" I think - make sure to get it nice and fluffy. My hubby just said "I think those are my favorite cookies ever." ONLY complaint is that they don't make 72 cookies and the cook time is off. 13 minutes was perfect. And we got about 50 cookies and I had to make them pretty small. Oh well just means I need to start a new batch!!!
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Creamy Hot Cocoa

Reviewed: Dec. 14, 2008
Tasty but far too sweet. I ended up adding more coco and milk to decrease the sweetness. Also just fine without adding cream - very yummy.
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Apple Crisp III

Reviewed: Nov. 8, 2008
This was GREAT!!! I'm living in Cape Verde, Africa with the Peace Corps so we don't have lots of "fancy" ingredients like oats and brown sugar. I wanted to make our language teachers an American meal and made this for dessert because of the simplicity. It was wonderful. The only reason I took away one star is because it was a little too sweet, so cut down on the sugar a little. I made it EXACTLY as the recipe says and it was really really good; next time less sugar.
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Cajun Red Snapper

Reviewed: Mar. 16, 2008
Hmm...this recipe was ok. The seasoning was very good, HOWEVER red snapper is a pretty mild fish and the spices completely overpowered the fish. I couldn't taste the fish at all actually, which was a real shame because it was incredibly fresh and would have been delightful with a little lemon, garlic and soy. If you're going to make this, use a fish that can hold up to the strong seasoning.
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Spicy Rapid Roast Chicken

Reviewed: Feb. 26, 2008
First: I had no smoking ANY time I've made this, and I usually cook the chicken 20 min on 500, 20 min on 475, and 20 min on 425. Second: GREAT spice. Double it and rub it UNDER the skin (then get rid of the skin - no one needs it anyway). Third: You only need to cook chicken to an internal thigh temp of 165, then remove, cover, and let sit for 15 min. If you cook to 180 you have a higher chance of drying it out (this is not bogus, it's from the USDA's wesite) Forth, and MOST important: COOK THE CHICKEN BREAST DOWN! You will not BELIEVE how amazing the breast meat is. I mean, better than dark meat usually is moistness wise. The skin on the breast won't brown or look pretty...but we're not eating that anyway, right? If you have to have a crispy breast flip it over for the last 15 min of cooking.
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938 users found this review helpful

Roasted Garlic Cauliflower

Reviewed: Feb. 26, 2008
Awesome. Great if you mix in some broccoli too. One of my fav ways to eat cauliflower!
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2 users found this review helpful

Portofino Lamb and Artichoke Risotto

Reviewed: Jan. 17, 2008
Made without the cheese and it was STILL spectacular. We used Fleur de Sel instead (a really expensive salt) cause we're on a special diet now with no dairy allowed. This is great, I can't wait to try it with cheese! SECOND REVIEW: Okay so I made it again, 1c of red instead of 1/2 cup, needed to add more liquid than called for, and FINALLY got to add cheese :O) STILL spectcaular, we have fantastic left over lamb (pasture raised organic leg of lamb, OMG amazing). Honestly the cheese was great but we could have left it out. Also used both times leeks instead of shallots. Used red wine, not white, and don't care about the color as soon as it hits your tongue :O) Pairs wonderfully with a Blanc de Noir sparkling wine. TRY THIS RECIPE!!!
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Lentil Soup

Reviewed: Jan. 17, 2008
I've made this twice now, in one week :o) The first time I thought I didn't like it. I added extra carrots and celery and left out the tomatos because of a diet I'm doing. Everything else was the same - used apple cider vinegar. I was convinced I didn't like it though. I put it in containers and let it sit over night...and the next day I had some and loved it! Ate it up fast and had to make another batch. I'm sure it'll be even better with tomatos, can't wait til I can have them again. Hubby loved it too. Oh only thing, I didn't boil it the second time as long as before, I felt the lentils were too mushy. It was better the second time without mushy lentils.
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Simple Whole Roasted Chicken

Reviewed: Jan. 17, 2008
Amazing! Delicious! Tender! Following changes were made: You do not need to cook chicken to 180 anymore. The USDA says it's safe to cook to 165, then cover with foil for 20 min. That'll let the juices redistribute and bring the temp up. Plus it makes it juicer! I didn't have allspice so I didn't use it. I doubled the spices and rubbed half of them UNDER the skin (omg so good). I used Stevia instead of sugar. I stuck an onion in with the garlic - not necessary I don't think. With about 10-15 min left to cook I flipped the bird over to make the breast skin crisp too. Holy moly. I think I'll be making this at least once a week. It's less savory and more...baking spice-esque, but it goes great with the chicken. I made switch up the spices too but still use the same cooking method. It was that perfect.
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Jalapeno Hummus

Reviewed: Jan. 17, 2008
Best hummus ever. You can make it with or without the curry - I like it without, my husband likes it with. Totally outshines all my friends hummus that they have been making for years. We will never buy hummus again. UPDATE: We've beek making this for a while now. First, you have to add tahini, it's not really hummus without it. Second, if its too thick, add some of the bean water from the garbanzos. Third, I still like it better without the curry and don't be stingy with the cumin! Fourth, I usually make this in batches of 6. You should too. It keeps for a while and it's just to die for. Make it for a party, put out half of it, if that goes put out more, and if you have some left at the end, use it for sandwiches or eat it as a snack with carrot sticks. Fifth, fresh jalapenos are awesome in this.
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100 users found this review helpful

Spicy Lamb Patties

Reviewed: Jan. 14, 2008
Super tasty, hubby and I both loved it. We broiled it because we're doing a specific diet where we can't fry things and we live in upstate NY so grilling is pretty much out of the question this time of year. It still came out really yummy. Be sure to add salt and pepper before cooking or it'll be a little bland and you'll have to add it later. Served it on a plate with modified Avocado Tzatzi sauce (recipe on this site), brown rice and leftover savory butternut squash. Awesome meal.
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