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

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Fresh Southern Peach Cobbler

Reviewed: Aug. 29, 2007
This recipe is delicious. I have two suggestions to improve it though. First, I used fresh peaches from my boss's peach tree - some of them were quite under-ripe - and the recipe still came out very sweet. I will definitely make this again, but I will use a bit less sugar in the fruit and in the topping. Second, while the topping is super tasty (if a bit sweet), there's not enough of it! It doesn't need to be doubled but maybe 50% more topping would be great.
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2167 users found this review helpful

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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142 users found this review helpful

No Roll Pie Crust I

Reviewed: Sep. 24, 2007
This makes a decent pie crust. Honestly, pie crust is just better with shortening or lard, but I will keep using this recipe for health reasons. I made pumpkin pie with it. In order to get the crust to hold to the walls of my no-stick pie pan, I had to chill the pan with the dough in it for 15 minutes or so, and then push it up the sides. After chilling it kept its form well.
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26 users found this review helpful

Crispy Fried Fish

Reviewed: Sep. 8, 2007
Fantastic fried fish! The best better I've made. In a hugely surprising turn of events, this recipes works with haddock. I would have given it six stars, but the recipe doesn't come with tartar sauce. Imagine my dismay when I went to make some, and discovered that I had no sweet relish.
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24 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

Methodist or Wesleyan Bread

Reviewed: Aug. 6, 2007
This bread is really just delicious. I substituted honey for the sugar, and butter for the shortening and it came out great. You lose the refined sugar and the trans fats that way. It's a really nice, mildly sweet bread that will be great for breakfast-type uses. I also added a little more caraway because this recipe makes FOUR loaves, not two. 12 cups of flour seemed like an awful lot but I diligently followed the recipe, and ended up with a TON of dough. Also, the recipe is missing a key direction: when to add the activated yeast to the other ingredients! I mixed the raisins, flour, and caraway separately. Then I added the yeast to the water/molasses/honey/butter mixture just before adding the flour mixture in parts. So I can recommend doing it that way, because it worked for me!
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16 users 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

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

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

Mom's Zucchini Bread

Reviewed: Sep. 14, 2007
Great recipe! Very adaptable too. I actually put in about 2/3 cup banana, use 1 cup brown sugar, 1/3 cup honey, and 1/4 cup white sugar. Swapped half the oil out for melted butter. Added nutmeg and ginger. All those modifications, but followed the directions, and it is awesome. Going back for another piece now!
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5 users 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

Fresh Pumpkin Pie

Reviewed: Sep. 27, 2007
Awesome! The first pumpkin pie I made without condensed milk, and it was worth it. Definitely add more spices, as many have suggested: I put in 1tsp ginger, nutmeg, cinnamon, and 2tsp vanilla extract. I also subbed out maybe 1/4 cup honey and put in 1/4 cup molasses, which worked surprisingly well. A word of caution though - I always baked my pie pumpkin on a cookie sheet with water on it. If you do it this way, this recipe is kind of soupy and needs longer to bake.
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4 users found this review helpful

Chicken Pepper Steak

Reviewed: Jun. 30, 2007
This was really good and really easy. Took about 20 minutes including prep and cleanup and was very satisfying. I had it with a baked potato topped with greek yogurt, which made a very easy and very tasty meal.
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4 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

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

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

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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2 users 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

French Baguettes

Reviewed: Nov. 10, 2007
Great! An easy, fast recipe for simple, tasty bread. The best thing about this recipe is that it's completely modifiable. I used 1/3 all purpose flour, and 2/3 white-whole-wheat flour (King Arthur). Then, when the dough was separated and rolled out, just before forming loaves, I added different spices to each loaf. Since I increased the volume of the recipe to make more, we have four little baguettes now - one with rosemary inside and sea salt on top, one with olive tapenade inside, one with garlic, basil and oregano, and one plain. I don't have a bread machine either, but I make sourdough varieties by hand all the time. This one really doesn't need a bread machine. My advice: experiment and have fun!
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2 users found this review helpful

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

Displaying results 1-20 (of 29) reviews
 
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