*Fat~Dog~Lane* Recipe Reviews (Pg. 2) - Allrecipes.com (10249523)

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Spicy Grilled Shrimp

Reviewed: Nov. 5, 2009
I made the marinade with 1 tsp. salt, but exactly the same otherwise. Marinated for about 10 min. & tossed them into "Creamy Chorizo & Chicken Soup" (shrimp instead of chicken) They were stellar!! Juicy & very flavorful for only cooking in the soup for a few minutes & they made the soup unbelievable, can't wait to make it for friends! Just what I was looking for! Can't wait to try them on the grill, Thanks for the recipe! :o) *UPDATE* grilled em'! LOVED EM'!!! will use this recipe often!
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Rick's Special Buttercream Frosting

Reviewed: Oct. 7, 2009
Finally, a frosting that does just what you ask it to do! Loved the texture & spreadability, piped wonderfully. I only had butter flavored crisco so I didn't do the 1/2 butter, 1/2 crisco version. I could taste the fake butter flavor the first day but it was better the next day. I will def. try it again with plain crisco & butter. I also used 1 tsp. vanilla & 1 1/2 tsp. lemon extract. It was perfect for my lemon cream cake. Thank you!! :o)
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J.P.'s Big Daddy Biscuits

Reviewed: Aug. 15, 2009
Best homemade biscuits I've ever made! No more hockey pucks for us :o) I used my food processor, pulsing the ingredients as little as possible. I sliced butter flavored crisco & stuck it in the freezer while I prepared the dry ingred. & I used buttermilk instead of milk. I didn't roll them out, just patted them lightly into the right thickness. Be sure to make the dough nice & thick before you cut them. They turned out soooo tender & very flavorful! Thanks for the recipe!
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Good Old Fashioned Pancakes

Reviewed: Aug. 9, 2009
I thought they came out just like the Bisquick pancakes I've been making for years, but with more steps. I was expecting something special but was disappointed. I made Buttermilk Pancakes II last week & they were absolutely amazing, packed with flavor, tender, delicate & melted in your mouth. In both recipes I sifted the dry ingr., brought wet ingr. to room temp. & mixed as little as possible. The other recipe is just phenomenally better in taste & texture. The serving size is small also, I would double it for a family of 4-5 if you choose this recipe.
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Photo by *Fat~Dog~Lane*

Pizza Dough III

Reviewed: Aug. 5, 2009
Loved it!! Sooo easy!! Thick, chewy & tender crust. I used my kitchenaid w/ the dough hook & mixed it for 15 min. Added 1/2 c. more flour while it was mixing. **THE TRICK** to fully cooked dough is to preheat your stone in a 500* oven for 20-30 min. A hot stone will cook it from both sides AND the high heat will make the cheese chewy like pizzaria, not just melted and watery. Roll the dough lightly w/ a pin & finish stretching by tossing & shaping w/ the back of your hands. Assemble the pizza on a flat sheet or pizza peel dusted heavily with cornmeal. Use a spatula to loosen & carefully transfer it to the hot stone greased with olive oil & cornmeal. I like fresh made ranch w/chopped garlic for sauce, topped with grilled chicken tossed in bbq sauce, pepperoni, mushrooms, red onion, cooked bacon, mozzarella, parmesan, & a little italian seasoning. Better than the pizzaria!! Thanks! :o) **UPDATE** I made this early and refrigerated the dough right after mixing for 2 hours, then let it come to room temp for 30 min. SOOOO much better!! The slower rise gave the crust much more flavor (thanks to Alton Brown for the tip)
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Irish Whiskey Flat Iron Steak

Reviewed: Jul. 30, 2009
I think I heard "WOW!!" about 8 times from my family of 4 before I even had a chance to taste it. This is GOOD!! The steak melted in your mouth, the flavor was spot on. Per another review, I sauteed some mushrooms in butter & garlic until the mushrooms were a little brown, then added the reserved marinade & brought it to a boil for a few min. I highly recommend the mushrooms...it brought out a gourmet flair to the dish. Restaurant quality, can't wait to make it for guests, thanks! :o)
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Easy Peach Cobbler

Reviewed: Jul. 28, 2009
This tasted wonderful for the 1st 3 bites...and then it was sooo rich we all had to swallow hard to get it down, leaving at least a 1/3 in the bowl. It baked up great though, & I used jarred peaches. I combined the cream cheese, cake mix, & 1/2 of the butter in the food processor. I only used 1/4 cup peach juice & I wouldn't use more...it wasn't too watery but still very moist. Melted the remaining butter & drizzled over the top. If you think you can handle mega rich, give it a go...it tasted really good.
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Cream Puff Dessert

Reviewed: Jul. 9, 2009
I made this as written and then with some changes that made ALL the difference. Just 3 eggs works great and doesn't taste eggy...the chocolate sauce recommended by JMILLER4 is wonderful!! (& it's sooo easy) Tastes rich & packs a chocolate punch just like eclair chocolate!! Chocolate syrup tastes watered down in comparison. I spread the chocolate directly onto the puff & it helped protect the puff from getting soggy with the pudding. Lastly, my husband prefers vanilla eclairs and I love the contrast that the rich chocolate has with french vanilla pudding. Thanks for all the helpful reviews....my hubby's favorite dessert!
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Restaurant-Style Buffalo Chicken Wings

Reviewed: Jun. 15, 2009
I used thighs & drumsticks but cut the thighs into two sections, leaving a bone in each piece. I loved how meaty they were this way! The sauce had amazing flavor and the chicken was perfectly crispy & juicy with a 90min rest. I used 3/4's cup butter because I'm a whimp with the spice. I just fried it like reg. fried chicken in a hot pan, 1/4" to 1/2" of oil. This uses way less oil than a deep fryer and gets a nice crisp on the chicken. Thanks for the recipe, it's requested often in our house! **Here's an easy, mild bleu cheese dressing** 1/2 c. mayo, 1/2 c. sour cream, 2 green onions sliced, 2-3 tbsp fresh lemon juice, fresh ground black pepper, 1/4 c. bleu cheese crumbled. **UPDATE** I always soak the raw chicken pieces in buttermilk ( or milk plus vinegar to sour) plus a little salt and hot sauce in the milk. Adds another layer of moist, tasty wonderfulness!
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Famous Pork Chops

Reviewed: Apr. 27, 2009
This was pretty good. Easy as can be. I reduced the butter a bit & flashed the chops in a 450* oven for 10 min.. then baked at 375* for about 20 min... then about 3 min. under the broiler. They turned out very moist, I think 375* for 45 min. would yield dry chops. Thanks for the help with dinner! :o)
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Ty's Barbequed Chicken

Reviewed: Apr. 20, 2009
I LOVED this recipe! I doubled the sauce but went light on the sugar & honey, using only 6 tbsp each for the doubled recipe. I added 2 extra tbsp soy sauce & threw in 1 tbsp minced ginger & 1 garlic clove. The ginger totally rocked this recipe! Marinated for about 1.5 hours...I've never put boneless skinless breasts on the grill & was amazed with how moist they were! I want to recalculate the calorie count though...the recipe is figured for 5 servings but only uses 2 chicken breasts. It tasted so good I'm sure it's quite a bit higher in calories when figured for 1 breast per person. Thanks for the recipe, can't wait to use it again!
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Photo by *Fat~Dog~Lane*

Five Minute Ice Cream

Reviewed: Apr. 4, 2009
I thought this was AMAZING & I'm not usually a fan of strawberry ice cream. I had an extra lb of fresh strawberries so I sliced them, added 1/3 c. sugar & let them juice for a while before I put them in the freezer overnight. It still needed 2 tbsp of sugar when I tasted it at soft serve consistency. (probably because of the fresh berries) If you stir it during freezing, about every 45 min or so, it won't crystalize on you & I liked the flavor better when it was firmer. I'm trying frozen bananas & choc. chunks next time! Thanks for an amazing & quick dessert, much easier than my ice cream maker :o)
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Photo by *Fat~Dog~Lane*

French Bread

Reviewed: Apr. 4, 2009
I found this recipe & a bag of bread flour in my pantry 2 weeks ago & have made it every day since. It is SOOOOOO easy, soft, chewy, puffs up fluffy & I don't even have a bread machine! Here's how I do it...Preheat your oven to 150* then turn the heat OFF (this is where your bread will rise, leave the oven light on) Mix sugar & yeast in 105* water, let proof for 5 min. while I stir (by hand) the flour & salt together in my kitchen aid mixer bowl. Then, using the dough hook on the lowest speed, pour water mixture into flour & let it knead for 8 minutes. If the dough is dry & flakey after 1 min. of mixing, add a scant tbsp of water. Dough should be smooth & elastic after 8 min. Put in greased bowl, cover with a warm, damp towel & put in the slightly warm oven that is OFF. Let rise until doubled, 30-60 min. Now just follow the original recipe, returning the loaf to the OFF oven for it's second rise. :o) Tossing a few ice cubes in once in a while works great for a crispy crust. The more often you throw them in, the crispier the crust...your choice. I always form just one large loaf & don't bother with the cornmeal, although it's good that way too. Thank you for an amazing recipe!
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Oyster Sauce Chicken

Reviewed: Apr. 4, 2009
I really did like the way this tasted & it was very easy. I used brown sugar, added 1 tbsp chopped ginger, & marinated for about 2 hours. The yummy sweet bite of ginger was my favorite part, I would not leave it out! All that being said...I don't think I would make this for guests because I found the smell to be borderline offensive (sorry!) I love seafood & I'm VERY adventurous with food, but I had to dare myself to take that first bite. It's a musty old fish smell (duh, oyster sauce, I know) but I've learned never to roast oysters in the oven, grill 'em instead. I'll probably try this recipe again but it's going on the grill, and outa my house!
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Pan-Fried Asparagus

Reviewed: Apr. 2, 2009
I steamed my asparagus 1st until tender crisp then finished it in the sauce. I toasted some sliced almonds in the butter which adds sooo much flavor. I usually like fresh garlic but I love the jarred, chopped stuff for this recipe. It's a little sweeter/nuttier. This was the best asparagus I've had! I do the exact same thing with green beans and love that even more. Thanks for the recipe!
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Photo by *Fat~Dog~Lane*

Kitty Litter Cake

Reviewed: Apr. 2, 2009
This was the perfect end to my April Fool's dinner! I used 1 box deluxe carrot cake w/raisins, 1 box yellow cake & French vanilla pudding. I used about 3/4's of the pudding. It actually tasted really good! The best part was that I used Little Debbies brownies (per reviews) for the poo. I tried the tootsie rolls but they were hard to work with & weren't nearly as realistic. When I dyed the crumbs, I dripped the food coloring onto the side of the cup and then stirred the crumbs around. As the crumbs pass the coloring they pick up a little color. It seemed to distribute the color best that way. Thanks for such a fun recipe! About 7 out of 10 guests were brave enough to try it :o)
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Dog Food Dip

Reviewed: Apr. 2, 2009
I put this out first for unsuspecting guests to set off my April Fool's dinner. Everyone just stared at it! (It might have been the dog bowl that made them hesitate) Once they braved the first bite, it was gone almost instantly. I made it the night before and tasted it then, but I thought the cheese was way too strong. The next day it had mellowed/blended and was MUCH better! I seasoned the meat with garlic salt, worcestershire, & pepper while it was browning with the onions. I also threw in a can of chopped olives. After 1/2 of it was gone, I put a big dollop of sour cream on top and guests were happy to be able to cut the heat. (only used 1/2 a can of jap peppers) Put sour cream on top if you want it to look better too. Thanks for the recipe, it was perfect!
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Greek Avgolemono Chicken Soup

Reviewed: Mar. 26, 2009
I love lemon with chicken and I think I make killer chicken stock from scratch that has tons of flavor..& I love trying new things! I've never had Greek lemon soup before and I guess it's just not my thing. Maybe it's an acquired taste? I kept wanting to, I don't know, ....add salt? (no, it was salted right) ....add cream? (no, the egg makes it creamy) The only way I could enjoy the meal was to take a bite of something else to break it up a little. There's something about how the egg and the strong lemon taste overwhelm your mouth that made me feel like I was eating something from another culture, that I would have had to grow up with to love. (like hagus, or eskimo ice cream) If you have a raw chicken staring at you asking "So whaddaya wanna do?"....find another recipe. If you like greek lemon soup...it had plenty of flavor.
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Pistachio Mallow Salad

Reviewed: Mar. 19, 2009
My fam. liked this one. I added bananas (I love them in fruit salads) I used 8 oz of cool whip in the salad and used the rest as a dollop on top to mellow the pistachio flavor. Don't skip the nuts! I used chopped walnuts on top and it was my favorite part.... def. more than just a garnish here! Thanks!
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Mom's Shredded Elk Sandwiches

Reviewed: Mar. 19, 2009
This was really good, very easy, LOTS of flavor. I added 3 more tbsp of brown sugar (personal pref.) and it needed a tbsp of apple cider vinegar (made a big difference!) My small 2 lb elk roast took about 7 hours on high in order to shred and I had to add about a 1/2 c. water at the end to keep it moist. Be careful with the hot sauce!! The flavors really condense and a few drops made it pretty spicey. I served it on deli rolls, toasted with mayo & parmesean, a slice of provalone and some homemade cole slaw on top....Hubby LOVED it!
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