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

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Wine Cookies (Original Italian)

Reviewed: Apr. 19, 2009
I also had trouble being able to roll it out and make them into spirals the first time because they were so sticky. However, the second time I made the recipe, I made the full recipe instead of halving it, and I didn't have too much trouble with the rolling. These cookies taste divine - like sugared yeast cookies! =]
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17 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

Chinese Tea Leaf Eggs

Reviewed: Feb. 22, 2009
I love tea eggs! What I usually do is that I just throw the eggs in with the sauce in the initial boil and simmer for a few hours, and just let it marinate in the fridge in a container until I want to eat one. I also save the marinade for the next batch of tea eggs I want to make. I also found that adding a small amount of sugar makes it taste better. And in general, to prevent the egg from cracking in the beginning, it is best to let the eggs come to room temperature.
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14 users found this review helpful

Plantation Gingerbread

Reviewed: Dec. 12, 2008
I halved the recipe for a bread loaf pan, and I made the following substitutions: 1/2 cup oil for 1/2 cup butter, 1 egg instead of 1.5, 1.5 teaspoons FRESH ginger, and I baked for about 55 minutes for it to cook all the way through. Thought it was delicious straight out of the oven, especially the crust! Yummy!
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14 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
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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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12 users found this review helpful

Avocado Tzatziki

Reviewed: May 2, 2009
I don't know what tzatziki sauce is supposed to taste like, but this recipe made an excellent salad dressing! I just threw everything together and blended it. Delicious!
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12 users found this review helpful
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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
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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

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

Broccoli and Rice Stir Fry

Reviewed: Feb. 25, 2010
I agree with the reviews that state that you should use fresh broccoli, and that garlic is a must! And what tastes better is to add the uncooked scrambled eggs after adding the rice; it'll help distribute the egg better throughout the entire dish, while allowing it to stick to the rice, which will make the rice taste better.
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7 users found this review helpful
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Onion Bulgur Salad

Reviewed: Feb. 8, 2010
Didn't have parsley, and I substituted millet for the bulgur. Otherwise, this recipe was just okay.
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7 users found this review helpful

Vegan Chunky Chili

Reviewed: Oct. 22, 2009
I didn't have bell peppers or celery, but to me, this tasted like regular tomato soup with tofu. I used 3 cloves fresh garlic, 4 tablespoons paprika, 2 tablespoons cayenne pepper, about 2 teaspoons of oregano, a teaspoon or so each of pepper and salt. Did I not add enough spices?
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7 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

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
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White Russian Brownies

Reviewed: Apr. 28, 2010
FANTASTIC after I followed the suggestions of halving the cream cheese filling. I even baked this in a 8x12 cake pan and it turned out great after 35 minutes in the oven. Even though it was hard to spread, I felt that it was truly a brownie's thickness when done that way. I was very satisfied. The only different thing I did the second time I made these was increase the amount of vodka in the chocolate mixture by about 3 Tablespoons, since I felt that it was a little weak in the alcoholic taste. Finally, I heavily recommend oiling the pan well. This recipe is definitely a keeper!
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6 users found this review helpful
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Octopus in Tomato Sauce

Reviewed: Feb. 28, 2009
I skipped on the tomato paste and made lentils my starch. Also tossed in some collard greens for even more veggies. Awesome dish!
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6 users found this review helpful
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Pumpkin Stew

Reviewed: Oct. 18, 2008
I used a 10 pound pumpkin for a serving size for 3 people. I prebaked the pumpkin for 30 minutes for easy cutting (which is also supposedly good for enhancing the flavor). Instead of green peppers, I added celery, I added only 2/3 of the salt and no bouillon cubes, and added twice the amount of water the recipe called for. I don't think I used the right pumpkin since the pumpkin meat was not very tasty. However, the presentation was beautiful and the stew itself was wonderful!
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6 users found this review helpful

Spinach Cantaloupe Salad with Mint

Reviewed: Sep. 23, 2008
Made this salad with ingredients on hand, which did not include the vinegar, jelly, or peppers. Still tasted great, though!
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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

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