DFW Stark Recipe Reviews (Pg. 1) - Allrecipes.com (10220877)

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Fresh Southern Peach Cobbler

Reviewed: Jan. 5, 2015
Made as written except that I didn't have fresh peaches. I used 2 1lb bags of frozen peaches. This was pretty much perfect for me. Just sweet enough, but not too sweet. (I think the peaches had a lot to do with that.) I ended up with a lot of crust for the amount of peaches. (I prefer it that way, but the wife thought it was too crust heavy.) Next time I will use a smaller diameter cooking bowl and use another bag of peaches. I also think it would be really good to sprinkle course sugar on the top instead of 'normal' fine sugar. This is now my standard, go-to cobbler recipe.
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Guy Approved Meatloaf

Reviewed: Mar. 3, 2010
Made it AS WRITTEN. I am a BIG meatloaf and BBQ fan so I was disappointed in the results. Mine came out a bit mushy. It is possible I used a bit more than 1.5 pounds of ground meat since I was using two packages we had in the freezer. We might not have divided up the packages exactly evenly so it's possible I used closer to 2 pounds of meat. I don't know if that would have made such a difference or not. The texture wasn't horribly bad but it didn't hold together the way my wife's recipe does--hers is more 'solid'. The main problem was the taste. I suppose the brand of BBQ sauce might have an effect of the taste but we just didn't like it. I cooked it covered for 1/2 of the time and then took the foil off for the last half so the bacon crisped up nicely. That was a really good part of the recipe--we have never tried putting bacon on a meatloaf before. I think we will keep the bacon idea and go back to my wife's recipe. Thanks for posting though.
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Kickin' Collard Greens

Reviewed: Feb. 24, 2010
This has become a standard, go-to recipe when we want to impress guests. It has enough spice to make it "Kickin'" but not so much that it overpowers. We make it as written and love it! It is quite easy to make and can sit a while after it is done if you have other dishes cooking. You can even buy pre-cut/pre-washed collards to save a bit of time/work. It is especially good as leftovers! This is our new Thanksgiving traditions. It's that good.
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Mini Reubens

Reviewed: Nov. 17, 2009
We have made these several times and they are ALWAYS a huge hit. Tips: Toast the bread a bit first or they can get soggy. Also, I think using thinly shaved corned beef makes them easier to assemble. If the meat is too think it doesn't want to stay folded. (I guess you could just cut it into little pieces and stack them up but then that adds another prep step.) The biggest problem with them is if you make a ton of them you need a really LARGE tray for transporting them. They don't do well stacked on top of each other.
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Slow Cooker Beef Stroganoff I

Reviewed: Jul. 24, 2009
I made this yesterday/last night. It was VERY easy to through together--that was a plus. It is really nice to have it cooking when you get home. I love walking into the house and there are already good smells coming from the kitchen! I made it as written (I HATE when people completely alter a recipe and then rate it--rate the recipe as it was written and then alter it if you feel the need.) Next time I would add more mushrooms. My wife is a HUGE mushroom fan and there just weren't enough in the soup. I will probably also add a good shot of paprika to give it a little more kick. Thanks for a good/very quick and easy recipe
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Apple Butter Pumpkin Pie

Reviewed: Dec. 3, 2008
Made exactly as written. (And really, if you are going to rate a recipe, shouldn't that be a requirement?!) I was really disappointed! I REALLY wanted to like this recipe. I was hoping for a pumpkin pie that was jazzed up a little. Unfortunately, the apple butter completely overpowered the pumpkin. It didn't taste like pumpkin pie at all. I suppose if you are wanting something that isn't like a pumpkin pie this would work. I'm going to be going back to my old standby--the recipe from the back of the pumpkin can.
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Saltine Toffee Cookies

Reviewed: Dec. 3, 2008
I made this EXACTLY as written but it didn't work. The toffee never set up and the chocolate chips didn't melt. I put it back into the oven hoping to get the chips melted but after 7 or 8 minutes I gave up hope. I figured I would let it sit for a bit and give them a taste anyway. Not so good. It was overpoweringly sweet and the toffee was still gooey. The crackers were still somewhat crisp so that helped. Probably will not try this again.
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Oh-So-Good Chicken

Reviewed: Oct. 22, 2008
I made this pretty much as written--I added some whole kernel corn and black beans. I was hoping this would be a quick substitute for my wife's "best ever" spicy chicken casserole. (It uses "Rotel" tomatoes, cream soup and tortilla chips but needs to be assembled a day ahead of cooking! Not exactly 'quick and easy') Sadly, this is not the one for us. Not much flavor! If your crew doesn't care for spicy food this might do for you. We like our food pretty hot. This was just too bland. We even put some more hot sauce on top of it, which helped a bit, but still it was lacking something. It was quick and easy to put together put the flavor just wasn't there for us. I doubt I will make this again. Thanks for the recipe and I am glad that so many like it.
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Pie Iron Tacos

Reviewed: Jun. 17, 2008
Very good and easy to make. It takes some practice to figure out when "done" is done. The nice thing is you can let each person customize their own so everyone is happy.
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Jay's Jerk Chicken

Reviewed: May 9, 2008
We liked this pretty well. We followed the recipe just about to the letter. We added 1 jalapeno and 1/2 of a serrano pepper--both seeded--and used a little less soy sauce. The flavor was good and got good response from our guests but we thought it wasn't quite spicy enough. I think Jerk is supposed to be pretty fiery and this just wasn't. Maybe next time we will not seed the peppers or use more serranos and/or try some habenero. We will make this again though, it turned out really good. EDIT: Okay, I have downgraded this to 3 stars after making it twice. It is a good marinade/basting sauce for chicken but it just isn't spicy. I used a whole large Jalapeno and 3 small Serranos this time. I even left a few of the seeds in--still no heat. It seems like too much work for not enough pay-off. I am off to search for some type of dry rub...
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Sweet Corn Cake

Reviewed: Mar. 3, 2008
Made this tonight to go with cheese enchiladas. Very good! Since I can't have sugar I used 3 TBSP of a sugar substitute (Nature Sweet since Splenda doesn't do well in baked dishes). I took the advice of other postings and cut the butter in half. Everything else was as written. I liked it quite a bit but my wife thought it could have been a little sweeter. Next time I will increase to 4 TBSP of sweetener. I used an 8x8 pan and thought it came out a little thin so I think I will use a smaller pan or double it next time to add some thickness. Oh yes, there will be a next time! EDIT 3/23/08: Made this again this weekend with the following changes. I doubled everything except the butter and sweetener (again, a non-sugar sweetener). I used 1/2 cup of sweetener and it was a bit sweeter. The wife liked it much better. Used half cream style corn and half frozen kernels that went through the processor. Baked it in an 8x8 and we liked the thickness MUCH better. I should have baked it for longer than the hour though--it never did set in the middle. Maybe 1 hour 15 minutes or so next time. Still 5 stars!
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Slow Cooker Mashed Potatoes

Reviewed: Mar. 3, 2008
We have made this several times now and it always gets huge compliments. I tend to follow the recipe pretty much as is. I usually don't end up using quite as much butter but still use some. I add the butter with the rest of the dairy and don't bother with it at the end. I guess the biggest compliment is when people eat it without wanting to add gravy. Being able to make it ahead and free up stove/counter space is a huge bonus. But, I have also made it at the last minute and it was still great. Great recipe
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LuvAnn's Guacamole

Reviewed: Mar. 3, 2008
We made this to use in the Seven Layer Taco Dip from this site (instead of the layer of lettuce). We couldn't stop eating it as we were assembling the layers. Given a few more minutes we would have needed to make another batch to make our layer! This is the best guacamole I have eaten. Most times we get it at a Mexican restaurant it is lifeless and tastes like avocado with some other stuff thrown in. This is full of flavor and the jalapeƱos add a nice kick. I probably added a bit more lime juice than it called for but that's cause I love lime juice in Mexican food. I am about to head to the kitchen to make another batch to go with tonight's dinner. Thanks for the great recipe! EDIT: Made this again tonight and it was as good as I remembered it. This is as good as guacamole gets!!!!
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