Dakotaz Recipe Reviews (Pg. 1) - Allrecipes.com (10223769)

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Juicy Roasted Chicken

Reviewed: Jan. 18, 2009
I've never had a roasted chicken as Juicy as this from a store, restaurant, or home cooked! Changed it a little. Didn't have celery, so I put a 1/4 onion wedge in the cavity. Instead of just salt/pepper, I rubbed the whole bird with butter, then made a blend of garlic pepper, thyme, red pepper flakes, paprika, onion powder, garlic powder, rubbing it over the entire bird. I also sprinkled garlic powder in cavity. I wrapped it twice in saran wrap and refrigerated for 2 hours before cooking. I put 1 cup water in pan with fresh cut potatoes and carrots, then the chicken. It's ridiculous how juicy, moist, tender, and flavorful this turned out! A+! Posting a photo too!
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No Bake Chocolate Oat Bars

Reviewed: Jan. 18, 2009
I doubled the recipe to use a 9x13 pan. Doubled, it called for 2 cups of butter, but reviewers said the butter was too much, so I used 1 1/2 cups. Once I got to the point of adding the oats, I did not see how the mixture was going to hold together firmly enough to get the bars out in one solid piece. So after cooking the oats a few minutes, I added Light Corn Syrup to the mixture. I didn't measure it, I just kept adding until it appeared to "stick" together better. I'd guess it was 1 to 2 tablespoons. I used 3/4 of the mixture on the bottom layer, and crumbled the rest over the top of the chocolate. I pressed the top layer down a bit. Popped it in the fridge for about 30 minutes while we ate dinner. Immediately cut them and removed from pan. I had no trouble at all with the bottom being crumbly, it held together nicely, so I think the Corn Syrup really helped with the problem that others had. Easy to make, and very tasty...addicting!
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Photo by Dakotaz

Easy Peach Crisp I

Reviewed: Jan. 18, 2009
After reading reviews, I modified this. I used 2(15oz) cans of Del Monte Peaches in Extra Light Syrup. Because of complaints about being too sweet, I poured peaches/juice into pan, then sprinkled 1/4 cup of brown sugar, 1 tsp of Cinammon, 1 tsp of Nutmeg on them. I mixed in a 1/2 tsp of Cornstarch to prevent the runniness some complained of and it was not runny at all. For topping, I used Duncan Hines Butter Golden cake mix, added a cup of Oats, more cinammon, nutmeg, and brown sugar. I used a stick of room temperature butter and mixed with my hands, crumbling it on top of the peaches. Baked for 40 minutes and it came out perfect! Not too sweet at all. Personally I'd like more peach, so I'd add a 3rd can next time. The topping made so much, that I have a 2nd one in the oven using 3 cans of Apricots. Smells wonderful!
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Paul's Pumpkin Bars

Reviewed: Jan. 17, 2009
I've made this 3 times this week. First time, I followed it exactly, and it did come out more like a cake. 2nd time I used 3/4 can of unsweetended applesauce in place of oil, didn't make a huge difference in terms of texture. 3rd time I used only 3 eggs, 3/4 can of unswtnd applesauce in place of oil, 1/2 tsp of baking soda, 1 tsp baking powder. It came out fantastic! (I think when people think of bars, they expect a cookie bar, which is not what you will get. However using the modifications of my 3rd try, it came out like a very dense bread...held together firmly enough to be called a bar in my opinion.) I also add Nutmeg and Ginger to the pumpkin mixture. I just keep tasting the batter and adding them til I get the flavor I enjoy. For another tip, I use a 12x16 cookie sheet, lined with parchment paper. Done in 27 minutes for me. Once it has cooled, but still a little warm, I lift both ends of the paper, flip it over onto the sheet, peel the paper off in one piece, then flip it over again onto my sheet. (If you let it cool completely, the paper will not come off all at once.) Now the icing, it has not turned out at all. It's more like a glaze that never sets, which makes them incredibly messy to eat. I've even tried putting them in the fridge for a few hours, and the "icing" just drips off when you pick one up. No one else has complained about the icing, so it must be me. (I tried using the recipe for Cream Cheese Frosting too and had the same problem. I added 1/2 container o
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Sausage Potato Casserole

Reviewed: Sep. 4, 2008
Just had this for dinner. Very good, simple, quick meal! To save on prep and cooking time, I used 3 cans of sliced potatoes. Only had to bake at 350 for about 35 minutes. I used a Cheddar, Colby, Pepper Jack shredded mix for more flavor. I also cut back on the milk, using 1/2 cup. It was still a little soupy, but not bad. Everyone is full and happy, so I will make this many times to come! Thx for a simple anytime meal!
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Polka Dots

Reviewed: Jun. 19, 2008
I followed the recipe exactly as written. I did not use a Cake Mix, like alot of others did, because it called for a Brownie Mix. Based on actual recipe posted, these did not turn out well at all! I only baked them for 7 minutes, second sheet 6 minutes. Looked fine when they came out, but when I tried to remove them from the sheet, they were stuck like glue! I ended up with a crumbled mess. Even had to break out a knife to scrape them off. Rated 2 stars ONLY because submitter did suggest a cake mix as well and everyone who did it that way had no problems. Otherwise, it's a zero.
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Spaghetti Pie III

Reviewed: Jun. 9, 2008
Made today for the 2nd time. I love this dish, nice change of pace from traditional spaghetti. I omit the bell pepper and green onion. I use Super Chunky Veggie Sauce and Sour cream with chives. I use Italian Sausage for the meat and after combining with the sauce, I use ALOT of Garlic Pepper to season. We love the stuff, put it on alot of our dishes! I load the top with a full bag of shredded 4 cheese blend. To help with the dryness of the bottom noodles, I also mix in a heaping spoon of butter after draining, then mix about 1/4 of the cream cheese mixture with the noodles before putting in the pan. Then layer the rest as written. Very Good!!
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Texas Hash

Reviewed: Jun. 4, 2008
Very easy to make! I used 2 cups of rice, because 1 just didn't look like it would be enough. I also used a frozen bag of Gumbo Vegetable Medley, which is basically peppers, corn, and okra. Dethawed the frozen veggies by putting them in a pot on the stove with 2 cans of Roasted Red Pepper Diced Tomatoes. Mixed the cooked beef, cooked rice, and veggies in a large casserole dish and topped with a bag of Colby & Monterrey shredded cheese. Only put it in the oven for about 10 minutes, to melt the cheese since everything was basically cooked. Instead of chili powder I used quite a bit of Garlic Pepper because we love the stuff! Will make again!
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BBQ Pork for Sandwiches

Reviewed: May 5, 2008
Wow...so easy and so good! I had a family pack of 7 Bone In Chops, but there is only 3 of us, so thought this was a good idea to use the whole pack at once. I put one can of broth in the crock. Sprinkled each chop, both sides, with Bad Byron's Butt Rub. (Can be found at some Kroger Stores.) Put it on low at 7 am, then at 7:30 pm, I used tongs to pull the chops and bones out into a pan lined with foil. The chops were so tender, I didn't even have to shred....just fell apart as I tried to lift it out of the crock! A local BBQ joint, Hog Wild, sells their BBQ Sauce in squeeze bottles, so I squeezed about 3/4 bottle onto the shredded pork, stuck it in the oven, and OH MY! The pork was good before I even put the sauce on it! We have enough left, I plan to use the rest tomorrow for Pulled Pork Fajitas!
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Raisin Cinnamon Bars

Reviewed: Apr. 5, 2008
I bake at least once a week and take my goods to a local business to sell. I wanted to add something new to offer everyone, so I made this along with my most popular item. Followed the recipe exactly as written, except I left out the nuts since some people may have allergies. It only took about 16 minutes to turn golden on the sides and pull along the edge, so you might check yours before the recommended cooking time. Before I even got them completely cut and out of the pan, my step-daughter devoured 3 of them! That says alot for a picky eating 7 year old! As for the icing, I did that exactly as written also, but I did add 2 extra tsps. of water to make the icing a little thinner. Instead of spreading it on like a frosting, I just drizzled over the bars until I used it all, which basically covered the top completely. Since I was in a rush, I drizzled the icing about 15 minutes after taking them out of the oven, so they were still warm, but not piping hot. Then I popped them straight into the fridge for another 20 minutes or so, which helped set the icing so I could place them in baggies without the icing sticking to the bags. Perfect! I sold out completely and had several requests to bake them every week from now on! They will absolutely be a permanent baked good for my customers and I wouldn't change a thing!
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S'mores Crumb Bars

Reviewed: Apr. 5, 2008
I've been on a baking marathon all night for a bake sale today! Made these about 2 am...following recipe exactly as submitted. There was not enough graham crumbs left to cover the top completely, so the marshmallow and chocolate bubbled up to the top. Not really a big deal, but it made it difficult to press the top down firmly when removed from the oven, because it was so sticky. I lined my pan with parchment paper, so that I could just lift the paper out of the pan when cooled. Flipped it over and peeled the paper off, then cut into squares. Worked like a charm, but it did smoke a little while baking, so keep a window open..lol. We all tried a sample before packing and it wasn't a smash hit in my house. Hubby says too much chocolate compared to marshmallow, and kids say they are tooo gooey. I like them, but thought they could use a little less chocolate as well as a thicker crumb bottom. Might make again, but would definetly use more graham crumbs and a little less chocolate.
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Oatmeal Chocolate Chip Cookies I

Reviewed: Apr. 5, 2008
Normally the first time I make something from this site, I follow the recipe as written, because that's only fair. But since there were so many reviews and modifications, I made changes I now regret. I added 1 tsp. Vanilla, all butter instead of shortening, reduced salt to 1/2 tsp., and cut the oats down to 1 1/2 cups. ICK! By reducing the oats and keeping the semi sweet choc chips at 2 cups, the chocolate overwhelmed the cookie. So much so that we all agree they taste bitter, with barely a hint of oatmeal. Also, I think by using all butter and no shortening, the cookies spread out like flat discs. I gave it 4 stars because it's not the submitter's fault I didn't follow instructions, but why a few people made them that way and raved, I just don't get it. Half shortening with half butter, 1/2 tsp salt, full oats, 1 tsp vanilla, a little cinammon, and 1 or 1 1/2 cups choc chips would be my recommended changes, if you change anything at all. They are incredibly soft though and only took 7 1/2 minutes for a chewy center and golden brown bottoms! Yielded 60 cookies for me.
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Easy Garlic Broiled Chicken

Reviewed: Apr. 3, 2008
Just got done eating this for dinner with Cheddar mashed potatoes! The chicken was the best I've ever made! I've done so poorly with chicken in the past, only my husband cooks it now, but tonight I made this one! I did change it a little, but I still gave it 5 stars cause you just can't go wrong with the overall instructions. I HATE soy sauce, so I never have it in my house. I used Worchestire sauce...since they are both dark. Also, I always keep a huge jar of McCormick's Garlic Pepper in stock, so I just shook it in till it looked good, then added the onion and parsley. I use A LOT of garlic pepper. I followed the others and baked it. I turned it every 20 minutes or so and I basted the butter mixture on with each turn. It baked for about 1 1/2 hours cause I was busy with the potatoes, but it didn't burn or dry out! Switched to broil for the last 10 minutes. I have NO left overs!!! Fabulous!
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Apple Spice Snack Cake

Reviewed: Feb. 27, 2008
First time making an apple cake....there are several listed on this site. I chose this one because it seemed hassle free, BINGO!! I read wrong and used 2 cans of Apple Pie filling, but I'm glad I did, because you get more apple in your slices. I tasted while still warm and it seemed a little dry for my personal taste. So I frosted it with Cream Cheese Frosting. It was much better, BUT now it's too sweet for me. Oh well, portion control I guess..lol (My family LOVES it with the frosting!) I think making it as written, then topping with the Vanilla Glaze recipe that can be found on here, would be the right touch I was looking for in this cake. Will absolutely make it again, but will try with the glaze next time.
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Texas Black Bean Soup

Reviewed: Feb. 6, 2008
My first review! I made this today, because it seemed easy and worry free. I followed the recipe exactly as written. When it was done, it just seemed to miss something, IMO. So I added some shredded colby and jack cheese, and a dallop of sour cream on top. Sooo much better with the cheese and sour cream! I think some lean ground meat would be a plus also!
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13 users found this review helpful

 
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