pdizzy Recipe Reviews (Pg. 1) - Allrecipes.com (10233045)

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Grilled Corn and Poblano Salad with Chipotle Vinaigrette

Reviewed: Aug. 22, 2012
very good but no way do you get that many servings out of it.
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0 users found this review helpful

Fresh Southern Peach Cobbler

Reviewed: Jan. 23, 2010
Make this once and you will get requests to make again and again. I have to confess though, I have never actually used fresh peaches. Either because they aren't in season, or I'm just feeling too darn lazy to go to the trouble. If you are a lazy bum like me, just make sure and drain the peaches real well. I think I use about 3-4 cans of the kind that is in juice, not syrup. Also, serve with vanilla icea cream to get the full experience. My boyfriend and his daughter request this for their birthday instead of cake.
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22 users found this review helpful

Ultimate Breakfast Casserole

Reviewed: Jan. 23, 2010
Add a ton more pepper if prefer more flavor. Definitely comfort food or good hangover recovery breakfast. To give you an idea, I made these while some friends were crashed out on a sleeper sofa in the next room. I took it out of the oven, left it on the counter to cool and went back to bed. When I got back up, both of them were hunched over it, eating it right out of the pan with spoons, and groaning with pleasure.
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5 users found this review helpful

Green Bean Stir-Fry

Reviewed: Jan. 23, 2010
I made these because of the review that said the sauce made the green beans as addictive as crack. It was pretty good but I might not go that far. I added some crushed red pepper which added some nice heat. Beans will definitely be crispy and retain a nice fresh flavor. I threw in lots more sesame seeds because they are just fun and yummy.
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4 users found this review helpful

All-Day Apple Butter

Reviewed: Jan. 23, 2010
Growing up on a farm, where mom canned everything apple butter was by far my favorite. This was just as good as mom used to make. After reading several reviews and after watching it cook for 9 or so hours, I was concerned that I would have to use a blender to get it to the right consistency. Don't! Who wants the added mess. Just let it cook a little longer and use a whisk like the original recipe says to. I read somewhere that best apples for apple butter were Jonathan, Golden Delicious or Macintosh. I used Macintosh and it was great. I froze the extras in little half-pint containers. I wished I had made more to give away to friends.
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8 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Jan. 23, 2010
Made exactlly as stated except added some rosemary. Highly recommend doing that. Rosemary and pork are a beautiful marriage of flavors.
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5 users found this review helpful

Beef Tenderloin With Roasted Shallots

Reviewed: Jan. 1, 2010
Expensive and somewhat time-consuming, but very impressive. Did not blend the sauce as others did, the chunky texture of roasted shallots adds character. My roast was about 3.5 pounds and it took more like 45 minutes to get it to medium rare. The sauce can do double duty as a topping for mashed potatoes.
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3 users found this review helpful

Special Irish Beef Stew

Reviewed: Aug. 15, 2009
If you want some hearty country cookin', this is it. I've made a few times and these are my changes after reading reviews. I added salt and pepper to to the flour that coated the beef. Cut the amount of carrots in half, otherwise, you are eating carrot stew. I did use the Extra Stout Guinness, even though some people complained about it. I had no issues with it (but I am a Guinness drinker). I did add a wee bit of sugar, probably a tsp. or two. I also doubled the broth because I found it too thick otherwise, and who wouldn't want to stretch a good thing? Because I doubled the broth, I also doubled the cornstarch/water mix at the end for thickening. I also added these spices: salt, basil, rosemary & thyme. Warning -- its kind of addictive. POSTSCRIPT: After I made this the last time, my boyfriend added some Hatch roasted green chiles and that was a nice addition if you are craving some spice.
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3 users found this review helpful

Crystal's Chicken Saltimbocca

Reviewed: Jul. 13, 2009
very fancy pants but surprisingly easy. read some reviews and incorporated many of the suggestions. Biggest difference from recipe as stated was to pan fry for just a few minutes until slightly browned, with olive oil and garlic and then bake (adding garlic oil, 1 tablespoon butter, white wine & thyme). Used plenty of toothpicks to secure that sucker. I was unsure about the temps so cooked covered in foil for 375 degrees for 20 minutes, uncovered and baked at 400 degrees for 10-15 minutes. Chicken turned out very moist. Also used fresh spinach. After rinsing spinach and shaking off excess water, put in pan with lid for about 3-4 minutes to wilt the spinach -- for easier rolling. Added a few basil leaves as the first layer and i also put a dusting of breadcrumbs on it after it was all rolled up. Next time, I will use a tad less salt and possible consider putting some marinara sauce on top . Basically, the recipe suggestions I followed for the most part were in the review by SarahLovesBroccoli. I used thyme instead of sage because I had some fresh already on hand. The white wine sauce was wonderful and I poured some over the top after I served. Thanks Crystal.
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4 users found this review helpful

Double Layer Pumpkin Cheesecake

Reviewed: Dec. 13, 2008
I hate pumpkin pie (the texture just grosses me out), so this was a wonderful alternative for a Thanksgiving dessert. Only change -- I used a touch more pumpkin filling than the recipe called for. Next time, I think I will just skip the Cool Whip -- it doesn't need it and Cool Whip is sort of creepy anyway.
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2 users found this review helpful

Sour Cream Chicken Enchiladas

Reviewed: Oct. 17, 2008
This recipe is much better if you make it in layers instead of rolled up. After starting with the sauce to cover the bottom, I then used 3 layers of tortillas, chicken mixture (added olives -- very nice addition), roasted Hatch green chiles (another add-on that is a good idea if you like heat), the sour crem mixture and cheese.
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3 users found this review helpful

Albondigas

Reviewed: Aug. 25, 2008
Hearty and quick, as promised. I jacked around with this recipe some though because I felt like there wasn't enough spice in the meatballs. To the broth I added chopped cilantro and a little more salsa than called for. I probably should have backed off on the salsa, because it was really hot. I added some more beef broth after we ate the first time, to tone down the spice and because there was a heavy meatball to broth ratio. To the meatballs I added coriander, cumin, old bay, chopped cilantro and chopped olives. I was really happy with the meatballs because they had much more flavor than typical albondiga meatballs.
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3 users found this review helpful

Buster Bar Ice Cream Dessert

Reviewed: Jul. 26, 2008
Holy Moley. Sure to inspire some praise if you take it to a party. This recipe really brought back memories as my midwestern mom used to make it for a summer dessert. We called it peanut buster parfait -- like the ones at Dairy Queen, except with the oreo crust. This is why I use the Spanish peanuts instead of the dry roasted because it makes it more DQ peanut buster parfait-like. I also add some more peanuts on top of the chocolate sauce because it just looks better. Very very important to make sure that chocolate sauce is cooled before you layer it on the ice cream. Next time I make it, I'm thinking of experimenting with perhaps mint oreos, or switching up the ice cream flavor.
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4 users found this review helpful

Sweet Restaurant Slaw

Reviewed: May 17, 2008
More like 4 and a half stars. A tad on the sweet side (should have listened to reviews and cut back on sugar some), but still so so yummy. Seemed dry when first put together, but it really creams up quickly in the frig - 2 hours is plenty of time for it to set up. I added two diced radishes, I think next time I will add four, to help the sweet factor and to add some more crunch. Aftter reading reviews, I added more onion, ground mustard and a tad more salt. Yummers! Served with ribs and baked beans. My boyfriend's take: "better than Southern cooking and I never had to leave my porch in Arizona." And he is picky about his slaw. POSTSCRIPT: I cut back on the sugar the next time, and it just didn't taste as good. I tried adding the sugar back in after I had already added the slaw -- didn't really work.
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810 users found this review helpful

Barbecued Beef Ribs for Two

Reviewed: May 17, 2008
Beef ribs always seem to be a bargain at the store, so I've been suspicious about them. No longer. I read the reviews and doctored up the sauce some. I simmered the ribs for about an hour and a half. I highly recommend doubling the sauce, which I did and it was just the right amount. I went to make this and discovered I was out of ketchup (gasp!), so I used 1/2 cup of spaghetti sauce and a 1/2 cup of BBQ sauce. I also added some sweet Thai chili sauce, used 2 teaspons of worcestershire, and threw in some crushed red pepper. It was kickier and had more heat than traditional BBQ sauce. I cooked these for about 55 minutes, and I probably could have taken them out at 45-50 minutes and they would have been fine. Served with "sweet restaurant slaw" from this site (killer!) and doctored up Bush's baked beans (cooked for same time and at same temp as ribs, so was a breeze). Home cookin' for sure.
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38 users found this review helpful

Florentine Stuffed Chicken

Reviewed: Apr. 29, 2008
My boyfriend's comment: "you'd pay big bucks for a meal like this at a restaurant." But the beauty of this dish is that despite its fancy appeal, its simple, quick, and inexpensive. Like everyone else, I couldn't find bone-in, skin-on chicken breasts, so I just used boneless skinless. Worked fine and was probably a little healthier. Added garlic and basil into spinach mixture. I marinated the chicken breasts in some Italian dressing for about 2 1/2 hours before cooking. I was making this for two, but the only thing I really eased up on was the spaghetti sauce. I just placed the extra spinach mixture on top and that worked well. Sure to impress without all the work.
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5 users found this review helpful

Cheese Garlic Biscuits II

Reviewed: Mar. 28, 2008
Ever in search of the Red Lobster biscuit. I usually make another recipe on this site that calls for baking mix (Bisquick). I was out, so I went with this one, and I think its better. But, I did doctor it up some after reading the reviews. To the dry mix -- I added some garlic powder, more salt, double the baking powder, about a 1 1/2 cups of cheese, and some fresh ground black pepper. For the butter topping -- about half the amount of butter, double the garlic, and added some parmesan and parsley. I also used Pam on the baking sheet, since many complained of the biscuits sticking. Also, in my oven (and I used a thermometer) they took more like 15-20 minutes than the called for 12-15. Happy biscuit eatin'! Had with some ham and bean soup. Yes!
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33 users found this review helpful

Tangy Honey Glazed Ham

Reviewed: Mar. 28, 2008
I've made this twice now -- once for Christmas and once for Easter. Several people said it was the best ham they've ever had and they asked if they could take some leftovers home with them. I ended up being bummed because there was hardly any leftovers for me and my boyfriend. The first time I made, I tripled the glaze and used a whole large orange. It was a tad too orangy for my boyfriend's plain palate, and there was way too much glaze in the pan. The second time I made, I just used a small, not very juicy orange, and used the amount of glaze the recipe called for. It was still good, but got a little crispy around some of the edges. Next time I make, I think the solution would be to just double the glaze. I also stuck some whole cloves directly into the ham, during the initial 2 hours of cooking. I love pig!
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7 users found this review helpful

Ultimate Twice Baked Potatoes

Reviewed: Mar. 28, 2008
Comfort food crowd pleaser. Can't go wrong. I've made these several times and agree with others that making the filling up ahead of time makes them taste better, and it makes it easier on you if this is part of a large feed. I also doubled the bacon. I put 8 slices in with the filling, and then 8 slices on top. I also added garlic powder to the filling. If you use large baking potatoes, its going to take more like 1 15 min to 1 30 min till they are done. Also, rub the taters in oil and wrap in foil for baking. Don't get greedy and try to get every little ounce of tater flesh out of the skin. Leave some around edges. Otherwise, your taters will fall apart and not be able to stand up the chunky yummy filling. Sometimes I use the small red potatoes which is nice because lighter eaters aren't too intimidated to put one on their plate. If you use large bakers, the portions are just huge.
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9 users found this review helpful

Mexican Ceviche

Reviewed: Mar. 28, 2008
I've made this several times and here is what I've learned. This tastes better the next day. Make sure the onions you use aren't too large, otherwise the onion can overpower everything else. Don't skimp on the cilantro, it really adds flavor. I think less onion, and more cucumbers and radishes is a good idea. Also -- don't wimp out and use squeeze lemon juice. The real thing is so much better. Also, if you are going to make this a lot, invest $20 in one of those Vidalia Onion Chopper thingies. It cuts your prep time in half -- at least. Plus, the thing is just fun to use. Point it away from you when chopping tomatoes though, otherwise you will look like an axe murderer.
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113 users found this review helpful

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