DannyBoy Recipe Reviews (Pg. 1) - Allrecipes.com (10183563)

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Buttermilk Strawberry Shortcake

Reviewed: May 26, 2014
Yes. The entire effort, with homemade whipped cream, took about 20 minutes, including cleanup, and made an incredible dessert. Follow the recipe verbatim. If you have a stick blender (immersion blender) you can use that to "cut" the butter into the flour mixture, which saves some time. So good!
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1 user found this review helpful

Sweet Blackberry and Brandy Sauce

Reviewed: Jul. 3, 2010
I made with blueberries and chivas, it was awesome.
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7 users found this review helpful

High Temperature Eye-of-Round Roast

Reviewed: Jan. 31, 2010
I dunno, I think you probably have to have a well-insulated oven for this to work. I followed the directions dutifully with a small roast (2.25lbs), and even left the oven on for a few extra minutes. The roast was too rare to eat - it was thoroughly bloody and registered about 90 degrees on the meat thermometer. I've put it back in at 350 and will probably have a dry, bleh roast in a few minutes. Our oven is a little old so that's probably the issue - I wish I had seen the review where the reviewer had successfully left their older oven on at 200 degrees.
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1 user found this review helpful

Butternut Squash-Sweet Potato Ginger Bisque

Reviewed: Dec. 25, 2009
This is a good basic recipe that can easily be tweaked to your individual liking. I followed the most helpful recipe's advice and sauteed an apple and green onion in butter. Great idea! I only used two sweet potatoes (they were quite big), and added the following spices: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1/4 tsp nutmeg, and 1/2 tsp cinnamon. It's really good. Garnished with chopped scallions.
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6 users found this review helpful

Whole Grain Pancakes

Reviewed: Dec. 22, 2009
Left out the sugar, used 1 cup light cream and 1 cup water with a dose of vinegar (buttermilk substitute), had no soy so used extra corn meal - still came out tasty!
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3 users found this review helpful

Deviled Eggs

Reviewed: Dec. 20, 2009
This is pretty good but it's too mayonnaisey. I would cut back the mayo a tad (I used Hellman's, maybe something else would work better).
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1 user found this review helpful

Creamy Carrot Soup

Reviewed: Sep. 26, 2009
Yum! Two comments: First, I added half a bunch of mustard greens with the carrots and potato for added nutrition and flavor. The flavor was really good, but it gave the soup a very minor grittiness that wasn't great. Second, the person who complained about this not being vegetarian a couple years ago is hilarious. Just use vegetable broth?
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1 user found this review helpful

Hot and Sour Tofu Soup (Suan La Dofu Tang)

Reviewed: Sep. 18, 2009
This is a good recipe! I felt quite healthy after eating. I modified it only a little bit. Instead of silken tofu I used firm, which was fine. I also thinly sliced two cloves of garlic and threw them in with the green onions. Drizzled 2 eggs instead of 1. Used 6 cups of water instead of 4, but only used 4 cups worth of veggie boullion. Finally, used red Thai curry paste, and low-sodium soy sauce. I'm unsure where the "sour" comes from - I used double the rice vinegar (love vinegar) and it wasn't really very sour at all. It was good though, with the extra water added and low-sodium soy, it was nicely balanced and not too salty at all.
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4 users found this review helpful

Sweet and Savory Kale

Reviewed: Apr. 6, 2009
Does not need the sugar at all! Used spicy brown mustard + some powdered mustard, is great. Eating it again now, the leftovers are very tasty too on the second day.
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3 users found this review helpful

Leek Potato Mushroom Cheddar Soup

Reviewed: Apr. 1, 2009
This is a very good potato leek soup recipe. We used dehydrated mushrooms of mixed types, added to simmer for the last 10-15 minute of cooking, and it came out delicious. I am not going to give this five stars because the effort doesn't totally justify the reward. You can make a very good potato leek soup with just a few minutes invested and this takes substantially more work.
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1 user found this review helpful

Tantalizing Turkey and Blue Cheese Meatballs

Reviewed: Mar. 14, 2009
Very good meatballs, but way too much garlic in my opinion. I used four regular-sized cloves and while they are pretty tasty, you smell like garlic for hours afterwards. I'd use half as much.
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1 user found this review helpful

Alicia's Aloo Gobi

Reviewed: Mar. 13, 2009
This is a great recipe! My fiancee and I loved it! I didn't deviate very much from what was described. However, I didn't have coriander, so I added a little extra cumin and some caraway seeds. I also only had whole cardamom seeds, so I shelled them and ground them down a little bit before adding to the recipe. This meant that there were little chunks of cardamom floating around - since I really really like cardamom, I was fine with that, but if you don't like it make sure to use ground cardamom as the recipe states. Heat is neat, so I used a lot of cayenne, but as others have mentioned, be careful. No cauliflower on hand, so used some broccoli and some peas (mutter!). It's important to let this recipe simmer for a long time in order to get the right consistency; it should be thick and easily scoopable, not runny at all. When it's simmering, make sure to stir frequently and scrape the bottom of the pan. Otherwise you will end up with pasty or burned food underneath a layer of soup. The only change I would potentially advocate would be adding maybe 1tbsp of honey; we both felt that it could have benefited from a touch of sweetness. Delicious, fairly easy, and highly recommended.
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Lamb and Winter Vegetable Stew

Reviewed: Feb. 5, 2009
This is a really solid recipe. Interestingly the strength of it comes from the sour cream and sugar in the vegetables, not from any spices or procedure. I substituted a dark beer for the red wine, turkey broth for beef, added some carrots and fresh parsley. This is a hearty and good-for-you meal, very tasty, but I think it could have used a little bit more character in terms of spicing. Since I don't cook with lamb very much (ever) I'm not positive what it needs. Maybe some rosemary or spritz of dill?
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6 users found this review helpful

Fennel Risotto

Reviewed: Dec. 29, 2008
Wow! This is awesome! I haven't even served it yet and I'm here to write a review. The fennel flavor is cut down but still softly present. Make sure you use fresh parmesan (I had some asiago), and don't be shy! I also doctored it a bit, but really not that much - used half the heavy cream and added an equal volume of milk, and splashed a bit of chardonnay + some oregano in there towards the end. I did not have arborio rice, so I used some thai rice. No worries there. My only complaint is that you have to hover over the pot, but the results are great and it was totally worth it.
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16 users found this review helpful

The Humble Shepherd

Reviewed: Dec. 19, 2008
This is pretty good, for the amount of effort you have to put in. It's still pretty bland. 4 stars because it's a very modifiable recipe. Don't be shy to change the vegetables to your liking, as just about anything will go with this. I don't keep gravy packets, so I simmered in turkey boullion, added a few spices (dill, tarragon), and thickened with corn starch.
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1 user found this review helpful

Chicken Jambalaya I

Reviewed: Sep. 17, 2008
Very good! If you do not have hot pepper sauce on hand, here's what to try. Add 3 tbsp of vinegar, 1-2 tbsp of soy sauce, garlic, and ground cayenne pepper. If you're brave add some actual hot peppers. I had a wee Thai chili on hand and threw that in there, which was overkill. My Jambalaya is really good, but pretty much ridiculously spicy.
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Stove Top Pot Roast

Reviewed: Aug. 21, 2008
I think this would have been boring if I made it as described. With a few slight modifications it became a complete delight. I used some diluted chicken broth (didn't have beef) instead of water. Your liquid will cook down so you don't need to use the stock at full strength. I used a smaller roast (1.5 pounds). Added a splash of shiraz, a dash of worcestershire sauce, and about 2 tbsp of molasses at the same time as the stock. Also, I added the celery tops and thin bits (don't throw out the leaves - they are good seasoning in stews and roasts). When adding the potatoes, I also added a splash of soy sauce and about 1 tsp of tarragon flakes, and another tbsp of molasses. At the end of the line, about 5 minutes before removing from the heat, I added a good splash of shiraz and a very healthy grind of fresh black pepper. Don't put the pepper in too early as the recipe instructs, as you will cook the flavor out of it. I cooked this recipe with a lid half on, and had to add about 1 cup of water halfway through.
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Salmon Fillets with Creamy Dill

Reviewed: Mar. 18, 2008
Not a bad sauce, although a bit heavy due to the mayo. Works well on white fish too. Wish I had some yogurt around, as some others have suggested. Try adding a splash of dry white wine and a splash of lemon for a slightly fancier taste.
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3 users found this review helpful

Beth's Scalloped Cabbage

Reviewed: Jan. 7, 2008
It's plain-jane mac and cheese, but with cabbage instead of mac. Tastes fine.
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1 user found this review helpful

Fennel in Wine and Honey

Reviewed: Dec. 13, 2007
I don't know. This just isn't that good. It isn't BAD, either. I used what I suspect is a too-wide saucepan and the liquid mainly evaporated out, leaving very bland fennel resting on some thick overcooked sauce that honestly isn't anything to write home about. I would give it a three, but I'll go with a four to account for potential user error. Word of caution - use a narrow saucepan so that your fennel gets to steep in the liquid for longer than mine did.
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2 users found this review helpful

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