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

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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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21 users found this review helpful

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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0 users found this review helpful

Peanut Butter Fruit Dip

Reviewed: Jan. 8, 2011
This stuff is AMAZING!! I cannot stop eating it, wth a spoon! with fruit! with graham crackers! Unbelievable!! I brought it to a get together and everyone was asking for the recipe. I only had light sour cream and 2% milk, but used regular, full fat peanut butter and french vanilla pudding. I don't like fruit dips that have orange flavors or marshmallow creme...cool whip was boring and chocolate was too messy to put out where kids would make a horrible mess. This was the perfect answer and I can't wait to make it again!! The texture was awesome, it also holds up and was just as good the next day! Thanks!
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9 users found this review helpful

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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1 user found this review helpful

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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3 users found this review helpful

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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1 user found this review helpful
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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222 users found this review helpful
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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5 users found this review helpful

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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1 user found this review helpful
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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2 users found this review helpful

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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1 user found this review helpful

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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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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2 users found this review helpful

Best Spinach Dip Ever

Reviewed: Dec. 23, 2009
I've brought this exact recipe to every holiday get together for years.... "don't come without it" basically. DO NOT use vegetable soup mix OR lipton onion soup mix...the leek soup IS the difference. Walmart does not carry it...try Scolaris, Raley's or Savemart. Try to make it the night before so that the dehydrated leeks are reconstituted, not crunchy..and the powdered soup will incorporate to be nice & creamy. Guests will hover & your offering will be gone first. :o)
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5 users found this review helpful

Yummy Sweet Potato Casserole

Reviewed: Jan. 1, 2010
For Christmas, I brought this recipe, as well as Candied Sweet Potatoes from this site. With a crowd of 50+, this was gone first & everyone was asking who brought it. I baked sweet potatoes instead of using canned for the first time & was amazed at how easy it was, I will never use canned again! Huge difference! Baked the sw. potatoes @375 for 1 hour, BE SURE TO PUT A PAN UNDER THEM! They "weeped" sweet juice all over my clean oven, lol The skin separates & practically falls off, so you don't even have to actually peel them. I used evaporated milk, added 1 tsp. cinnamon, 1/2 tsp. nutmeg., mixed with my food processor, & then doubled the topping. AMAZING!! will make this many more times...thank you! :o)
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5 users found this review helpful

Shredded Brussels Sprouts

Reviewed: Feb. 12, 2010
I found this recipe 2 weeks ago and (after not EVER making brussels sprouts in 15 yrs. of marriage) I've made them 3 times for dinner and several times for my breakfast. My kids LOVE them and I can't get enough. Shredding IS THE KEY..I think the brussels sprout taste that everyone hates is hidden in the compact center. Opened, shredded & toasted and that taste is gone, replaced with nutty, sweet, salty, toasty goodness!! I use pecans to save $$ & I love them..I also toast with just e.v. olive oil, pecans, kosher salt & pepper under the broiler (stir often) to save washing a pan & calories. VERY high in Vit. C, low cal. (no bacon) high in protein, and a cancer fighting veggie! LOVE this recipe!! :o)
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14 users found this review helpful

Slow Cooker Spicy Black-Eyed Peas

Reviewed: Feb. 22, 2010
These had a ton of flavor! I thought they would have a mexican flavor with cumin, cayenne & peppers but it didn't at all, those spices just added depth. I used 1/3 small can green chilis instead of jalapeno. I didn't have to soak the peas which was great, they were plenty tender. I baked a ham earlier this week so I used that bone with meat attached. I used every tip suggested by "Ti" (top review) minus the kale, and will def. make these again! Thank you for the recipe!
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4 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

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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