*Fat~Dog~Lane* Recipe Reviews (Pg. 1) - Allrecipes.com (10249523)

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Scored Potatoes

Reviewed: Dec. 20, 2008
I've been making these forever, my fam loves them and they are very pretty. I season them with garlic salt, season salt and pepper. Slice as directed, BUT put each half SLICED SIDE DOWN on a pat of butter. This really gets the butter in there and browns them amazingly! Also season the top with a drizzle of oil, more of the seasonings and paremsean cheese. We call them "Burn Your House Down Potatoes"...funny story, but be sure to use a pan with edges to catch the butter.
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23 users found this review helpful

Very Easy Shrimp Dip

Reviewed: Dec. 23, 2008
This is theee best appetizer! PLEASE try THIS cocktail sauce...you will never try another..it TOTALLY makes the dip. It's simply called "Homemade Chili Sauce" It's in a cute little round jar with a tiny black and white label, white lid. I find it at Raley's, Scolaris, Albertsons...NOT Walmart. It's sweet and amazing with the shrimp (shrimp should be frozen from the deli) We've made this for as long as I can remember, please try the sauce..its not the same without it!!
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3 users found this review helpful

Honey Walnut Shrimp

Reviewed: Jan. 6, 2009
I've made honey walnut shrimp 4 times now, using two different recipes. I like this sauce recipe best and I'm VERY happy to be turned onto the mochiko, it has made all the difference! My fav. restaurant recipe has shrimp with the faintest coating, which I was finally able to duplicate by simply dusting/dredging the shrimp in nothing but the mochiko (no egg whites). I've tried cornstarch = tasted like cornstarch..... flour/cornstarch + beaten egg whites= WAY heavy breading, not like my rest. fav. ALSO, the mochiko by iteself will make it look like the pic., and the recipe takes like 2 minutes to make without the egg whites! I use the candied walnuts from the produce section, so much easier. And I add about 4 tbsp milk to a doubled sauce recipe to stretch and keep the sauce from being so gooey. DON'T forget the cabbage, it is amazing with the sauce!
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11 users found this review helpful

Raspberry Venison Skillet

Reviewed: Jan. 10, 2009
This was VERY good!! I was sceptical and without high hopes but I was extremely impressed with the depth of flavor! My picky eater kiddos went back for 3rds. The sauce and onions tasted amazing with the rice I served it on, it really reminded me of a chinese dish of some sort. I am very picky about any gamey taste and you really, truely could not tell this was venison and I wasn't even using the backstrap. We will make this many more times. I don't like store bought dressings so I used my fav. balsamic vinaigrette: In a jar w/ lid mix 1/2 c. balsamic vinegar (I like cosco brand) 2 tsp. sugar, 1 tsp minced garlic, 1 tsp. dijon mustard. shake vigorously..add 1/2 c. E. V. Olive oil..shake like crazy. then I added 1/2 c. raspberry jelly for this recipe. I did not "boil" my meat like the recipe implies but instead seared it in an extremely hot pan which carmelized it nicely. I also added 1 tbsp. chicken bullion to the onion water. yummy!
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8 users found this review helpful

The Whole Jar of Peanut Butter Cookies

Reviewed: Jan. 14, 2009
These are the moistest, peanut butteriest, most fool-prooftist peanut butter cookies I've ever made!! WAY better than the Jiff recipe on the back of the jar! I do use Jiff peanut butter and have not had any trouble with greasy cookies. I roll them into a ball, roll in sugar and DO NOT flatten them....I think they spread just the right amount and stay moist-er that way.
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3 users found this review helpful

Lemon Curd

Reviewed: Jan. 23, 2009
Rich and Dreamy!! I wish I could give it more stars! I'm the person who eats around the last few spoonfulls of lemon filling in lemon meringue pie and I've never had lemon curd before. This was just right with both sweetness and tartness and it was incredibly smooth, so you can finish your dessert happily. If life gives you lemons....make THIS lemon curd! :o)
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Lemon Macaroon Tartlets

Reviewed: Jan. 26, 2009
These were ok. I wanted a dessert serving and used a full sized muffin tin, but they would be better kept as bite size. I tried lemon pudding, lemon curd, a mixture of both, and some with a little melted chocolate inside the cups. The lemon pudding ones were boring at best, the lemon curd ones were pretty good, and the chocolate ones just tasted like chocolate. The cups want to fill in while cooking so you have to press them again just after cooking to re-create a bowl. Like someone else said...ok, but just not a "can't stop eating" kind of dessert.
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Ham and Cheese Bowties

Reviewed: Jan. 31, 2009
This was pretty good, the fam. went back for 3rds! I like to bake a ham to have handy for quick, economical meals and sandwich meat. I used what I had for cheese; 2 c. Jack, 4 oz cream cheese. I also added shredded parmesean to the sauce for extra bite, and used 1 c. milk and 1 c. heavy cream for richness. I used 16 oz of pasta like others and it was perfect. I added peas and they were my favorite part! I'll add more next time. A trick to keeping white sauces like these from being bland is to be sure to cook your flour long enough. Treat it almost like a roux and stir constantly over med low heat for about 10-13 min and your flavor will then have depth. (be sure to add your garlic AFTER the flour is almost cooked or you will have burnt, bitter garlic). I also added crushed ritz to the parmesean for the topping, yum!
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8 users found this review helpful

Homemade Butter

Reviewed: Feb. 18, 2009
I have to say... I feel kinda silly for being so proud of myself for doing something SO simple!! I made butter! It really does taste better than store bought, and yes, it melts into your toast just like "real" butter, lol Store bought butter can sometimes have a rancid taste to me, but this is smooth and creamy. I was a little afraid to rinse my treasure with water, (as instructed by reviews) but it beaded off just like it should and came out beautiful.
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1 user found this review helpful

Walnut-Coconut Coffee Cake

Reviewed: Mar. 2, 2009
This was very yummy! I would have given it 5 stars but I topped mine with a glaze and found that the cake truly benefited from this instead of a powdered sugar dusting. There was a bit of a crust that disappeared with the glaze but the cake was VERY moist, soft and flavorful. Apples or raisins would be very yummy additions too! I will make this again. :o)
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My Best Clam Chowder

Reviewed: Mar. 3, 2009
This was pretty good. Like others, I used all clam juice, no water, & I rendered 3 slices of bacon and used the grease to saute the veggies, omitting the carrots (I've never had carrots in my clam chowder before) This added a ton of flavor. The vinegar is definitely what makes this recipe! It instantly changed from potato soup to a classic flavored clam chowder. I love rich, creamy recipes, but the half and half was WAY too thick & creamy for this one. I mixed 2% milk into my bowl and it was then perfect. I will use 4 cups 2% milk and .5 cup cream next time. Throw the crumbled bacon in at the end, even if it's not "classic" clam chowder fodder, it's too good to waste!
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Baked Ziti III

Reviewed: Mar. 5, 2009
This was amazing!! I'm giving 5 stars even though I changed some methods per reviews. I mixed the sour cream with the noodles 1st and LOVED how that turned out. I'm so happy not to have to use expensive riccotta or sub cottage cheese (I just don't like cottage cheese in my casseroles). I only used 1 jar of sauce, I think 2 would be overkill, besides it's cheaper. I definitely recommend the pasta/s.c. THEN sauce THEN cheese layering method. The sauce needs to touch noodle. The provalone is a must have!! My fav. jar sauce is Ragu, Sweet Italian Sausage & Cheese. Add worcestershire & garlic salt to the meat & onions, then a can of italian diced tomatoes, then sauce. YUMMY!!
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Photo by *Fat~Dog~Lane*

Tiramisu Layer Cake

Reviewed: Mar. 6, 2009
OMGoodness! This cake was so yummy, so pretty, so sophisticated, moist, light & impressive. I used the mascarpone sub. recipe (1 block cream cheese, 1/4 C cream, 2.5 tbsp sour cream is just right)Per reviews, I used 2 coffee layers & upped the coffee intensity everywhere. You could just catch a hint of the coffee. I don't usually like Tiramisu because of the boozey taste, so I followed the recipe with the Kahlua. BUT I doubled the instant coffee granules in the batter & used 2 tsp. granules to 3/4 C. water to pour over the layers. The light & fluffy frosting was so fun & easy to spread! I think others have underbeat their frostings & that's why they were soupy. Just after a stiff peak forms, beat about 20 seconds longer. Stick your bowl & beaters in the freezer right before you start the recipe!! The cake tasted best the next morning, cold from the fridge, and held up beautifully. This is my new special occasion cake! **UPDATE** I've made this 3 more times now, and completely blow everyone away, every time. I made it for a grooms cake at the wedding rehersal =BIG Hit! I tried the mascarpone cheese and I like it better, it's a little lighter and less "cheesey" tasting. You MUST frost the cake very soon after making the frosting, or it will start to separate, get soupy and not hold up as you frost. For some reason, if it's ON the cake, the frosting holds up great, (maybe the cake absorbs the extra moisture) but it will not hold in a bowl, in the fridge. Don't let this s
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Cream Cheese Squares

Reviewed: Mar. 9, 2009
My husband loved these and could not stop eating them, but I found them a little soggy, and my kids kinda picked around them. Maybe, dare I say, too much cream cheese? 1 pkg would probably be better. I tried 1/2 of the dish with rasberry preserves spread over the cream cheese layer and 1/2 with brown sugar & cinnamon mixed w/the cream cheese. I think I liked the brown sugar side best. I don't think I would serve these to a crowd but I might try them again at home. (p.s. look for the Recipe Creations crescent sheet by Pilsbury! No piecing the triangles together! yay!)
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Minestrone Soup I

Reviewed: Mar. 9, 2009
This was sooo flavorful! I cooked 1 lb ground beef seasoned with worcestershire, garlic salt & pepper. I removed the beef and sauteed the veggies in the drippings and added the butter a few min. later. Add the beef back in when you add the pasta. I added a can of corn, undrained, and used Knorr chicken bullion powder for stock. When the broth soaked away, I just added 2 or more cups of water mixed with the bullion and didn't lose any flavor. I will make this many more times! 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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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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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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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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2 users found this review helpful
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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