daidai Recipe Reviews (Pg. 1) - Allrecipes.com (10246304)

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Thanksgiving-Style Turkey Meatloaf

Reviewed: Nov. 21, 2011
Tried to make the loaf without the pancetta. I think it really needed the fatty taste of pork on top, since the loaf was not as tasty as I would have liked. The cranberries were very sour and did not incorporate well into the recipe at all, and this is saying something since I love sour things and love them in recipes. I would recommend celery in place of the green beans and sweetened dried cranberries in place of the fresh.
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3 users found this review helpful

Caribbean Pasta with Shrimp

Reviewed: May 10, 2011
Good recipe. I didn't have shallots, chicken stock, or liqueur, but I did add a little orange juice and replaced the berries with allspice powder. I also didn't have enough shrimp, so I also added scallops, which turned out rather nicely. I think this would go well on top of rice, rather than with noodles.
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4 users found this review helpful

Apple Breakfast Bread

Reviewed: Apr. 22, 2011
Delicious! I made two batches: the first had half brown sugar and half white sugar, with about half a pound of apples worth of apples. The second had full white sugar and had almost a pound of apples worth. I liked the one that did not have brown sugar, but both were equally good. This one's a keeper!
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3 users found this review helpful

Skillet Pork Chops Florentine

Reviewed: Apr. 20, 2011
I used chicken tenderloins and skipped the cheese because I didn't have any. I think the cheese would have made these phenomenal, but this was still a great recipe!
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6 users found this review helpful

Manhattan Style Clam Chowder

Reviewed: Apr. 19, 2011
This recipe was great after I made some edits. I used twice as much clams, using defrosted frozen baby clam meat. I replaced the crushed tomato with tomato sauce and the diced tomato with stewed, and threw in more celery and used no potatoes (since I dislike them). I also had no onion powder so I just chopped up two green onions, and replaced the herbs with the same amount of Italian seasoning. I feel like I should have added a little bit of garlic as well. But this is truly a delicious low-fat, high-protein recipe with lots of omega-3s and veggies!
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5 users found this review helpful

Curry Chicken Salad

Reviewed: Apr. 19, 2011
Great basic recipe. Next time I will add some green onions to make it really pop.
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6 users found this review helpful
Photo by daidai

No Bake Camping Cookies

Reviewed: Apr. 17, 2011
I halved the amount of butter and it was still pretty difficult to roll, so I ended up refrigerating the batter, and it was a lot easier. I then refrigerated the balls overnight, and it was a hit with my friends the next day.
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8 users found this review helpful

Chinese Peppered Green Beans

Reviewed: Mar. 22, 2011
I think this is an excellent recipe if you're using the ingredients exactly listed. While the green peppercorns aren't totally necessary (used black pepper here), it is absolutely essential to be able to use yardlong beans. They are less sweet than the western versions of green beans, which helps bring to life the sugar in the recipe. I also subbed red chile pepper with about a tablespoon of Asian hot chile sauce and it turned out quite well.
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4 users found this review helpful

Moroccan Chicken

Reviewed: Mar. 14, 2011
Very good. I added a little bit more cayenne because I had no paprika, and I doubled the celery because I had no zucchini. I accidentally added an entire can of diced tomatoes to half of the recipe, but it turned out delicious still! Couldn't taste the lemon juice though. Ate it with pita bread. Be sure to add salt if your can of garbanzo beans has no salt!
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4 users found this review helpful

Easy Hummus

Reviewed: Mar. 14, 2011
Great low-fat recipe for hummus! I substituted about a quarter tsp of cayenne pepper for the jalapeno, and it turned out delicious!
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14 users found this review helpful
Photo by daidai

Jian Bing (Chinese Crepes)

Reviewed: Mar. 14, 2011
This was very good! The only thing I would change about this recipe is to increase the amount of batter and use 1.5 times as much as directed, and add chopped preserved mustard tubers since all the ones I ate in China had those ingredients. Very good adapted recipe for the home kitchen!
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9 users found this review helpful

Cinnamon Coffee Bars

Reviewed: Jan. 20, 2011
Wow these bars are really good. I followed the recipe to an exact T without the glaze, and they turned out moist and flavorful. I could really taste the cinnamon, but not the coffee at all. Also, I found out that the brown sugar really mattered - none of that white sugar replacement please! Next time I will triple the concentration of coffee required and see how it tastes. I recommend covering with a foil wrap to seal in the moisture if there is no glaze to counteract the cake being softer.
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5 users found this review helpful

Homesteader Cornbread

Reviewed: Jan. 17, 2011
Delicious! I added about 3/4 cup of freshly cooked corn to the batter at the end, but otherwise followed the recipe exactly. I let the cornmeal mixture sit for about 10 minutes, but I don't know why I would otherwise get a huge air pocket in the middle while baking. Great recipe though!
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5 users found this review helpful

Homemade Wonton Soup

Reviewed: May 28, 2010
I actually like the other recipe for wontons on this site because of the shrimp; I think that the addition of shrimp makes the wonton taste so much better. Also adding a package of preserved mustard tubers makes it taste delicious. Some suggestions on how to make the wontons more authentic-looking: 1. Place 1 tsp. of the meat in the center of the wrapper, 2. Place water on the edges of the wrapper, 3. Fold the bottom of the wrapper to match the edges of the top of the wrapper to form a rectangle, 4. Fold the top part of the rectangle (the part that's not wrapping the filling that's stuck together) over the filling part, 5. Turn the wrapper over so that the folded part is folded upward in the back, 6. Bring the top 2 edges of the rectangle together, and use water to stick them to each other securely. It takes me roughly 1 hour to wrap 150 wontons, but for some it may be longer or shorter.
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12 users found this review helpful
Photo by daidai

Wontons for Wonton Noodle Soup

Reviewed: May 28, 2010
I believe this is an excellent recipe for authentic Chinese wontons, based on what I have seen my mom put into wontons made at home. We just leave out the dashi, add several pounds of bok choy (they weigh less after steaming or boiling), and put in a package of Chinese preserved mustard tubers. Some suggestions on how to make the wontons more authentic-looking: 1. Place 1 tsp. of the meat in the center of the wrapper, 2. Place water on the edges of the wrapper, 3. Fold the bottom of the wrapper to match the edges of the top of the wrapper to form a rectangle, 4. Fold the top part of the rectangle (the part that's not wrapping the filling that's stuck together) over the filling part, 5. Turn the wrapper over so that the folded part is folded upward in the back, 6. Bring the top 2 edges of the rectangle together, and use water to stick them to each other securely. It takes me roughly 1 hour to wrap 150 wontons, but for some it may be longer or shorter. Happy wrapping!
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13 users found this review helpful
Photo by daidai

Oatmeal Crispies

Reviewed: May 13, 2010
Great recipe! I liked them better without flattening them, which resulted in a puffy-looking cookie, which I like. I've subbed margarine and butter for the shortening before. If you like chewy cookies, I would keep them in the oven until they turn slightly brown in only the edges. I also would suggest NOT adding chocolate chips - they interfere too much with the cinnamon-oat combination. These taste fantastic freshly baked, not so great the next day.
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5 users found this review helpful

Crispy Coffee Cookies

Reviewed: May 13, 2010
These weren't that crispy unless I flattened them, but they were really good! I ran out of coffee, so I added cocoa after the 1/6 cup mark. Thanks for a great recipe!
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5 users found this review helpful

Mmm-Mmm Better Brownies

Reviewed: May 9, 2010
Great recipe! I made the recipe yield 24 servings in an 8x12" pan and they came out beautifully in 22 minutes! This recipe is a keeper!
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7 users found this review helpful

Chocolate Buttermilk Bread

Reviewed: May 8, 2010
I was disappointed by both the flavor and texture. If you want a real bread instead of a cake, you would add fewer liquids (ie, milk) into the recipe. This bread took forever to bake too - I left it in the oven for 90 minutes! Also, this recipe did not have an intense chocolate flavor; it was like biting into a light chocolate mousse and expecting it to be full of chocolate.
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3 users found this review helpful

Dutch Apple Bread

Reviewed: May 7, 2010
FANTASTIC recipe. Tastes just like apple pie. I subbed oil for butter, 5T mayo for the eggs, milk for buttermilk, added cinnamon, and didn't add walnuts. I didn't make the topping, but it was okay since the bread itself was rockin'! The only different thing I would do is add a little more apple into the recipe. Also, with my changes, it baked in 75 minutes.
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4 users found this review helpful

Displaying results 1-20 (of 94) reviews
 
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