DoxieGirl Recipe Reviews (Pg. 1) - Allrecipes.com (10403665)

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Tuna Melts

Reviewed: Jun. 20, 2012
Mayo commenters, please note that the standard can of tuna is 3 oz and this recipe is calling for a can that is 12 oz. More mayo use... I always scrape a barely-there layer of mayo onto the bread when I grill a melt. It provides a beautifully glazed finish to the sandwich and its arguably better for you than butter -- but once you are grilling a sandwich that just is not an issue! That's why I liked the idea of baking it, no finish. This was pretty good so I did it again with scallions and roasted red peppers (pat them dry). Just plain YUM!
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13 users found this review helpful

Shrimp with Lobster Sauce

Reviewed: Mar. 17, 2012
I made this without the shrimp and didn't change another thing. Perfect! I served it with greenbeans alongside Cashew Chicken, EggRolls and FriedaRice. Great Meal, keeper recipe.
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2 users found this review helpful

Tarragon Green Beans

Reviewed: Oct. 8, 2011
I had a bountiful year with green beans and I have tried a lot of new recipes. THis by far is my favorite, and my families also. It's quick and I like that it can be a weekday dish. Thanks for sharing!
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2 users found this review helpful

Mushroom and Gorgonzola Soup

Reviewed: Oct. 8, 2011
Loved this and stayed pretty close to the recipe. I increased the sherry to dilute the gorgonzola's strong flavor. It's a good foundation to grow from. Thanks for sharing!
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2 users found this review helpful
Photo by DoxieGirl

Sweet and Sour Cabbage Soup

Reviewed: Sep. 21, 2011
I love this recipe, didn't change a thing. It is an authentic old world flavor that well worth the time and work. It freezes well and reheats beautifuly so don't worry about the volume -- in fact once you taste it you will be glad you have a full pot!
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9 users found this review helpful

Chicken Paprikash

Reviewed: Sep. 21, 2011
This recipe is so simple, so delicious, and the sauce will have you mopping up your plate with a soft bread. I used bone in thighs, made mashed potatoes not dumplings, and tossed some thin sliced zucchini into the onion mixture. I know, I know, zukes are not part of the classic Paprikash but they are exploding out of the garden and so I put them into everything! I used white wine for moisture when the veggies were softening, and next time I may use chicken stock since I always have it in the freezer. I did not mix the flour into the sour cream; I pulled the chicken out and floured the vegetables and let that thicken, while I ran the chicken through the toaster oven cycle to crisp the skin. When those two things were done, I stirred in the sour cream and let it all blend but not boil because I didn't want the sauce to break. So while I'm telling you exactly what I did... in all, the changes I made were for my convenience and style but made no substantial difference to the recipe.
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3 users found this review helpful

Zucchini Bread

Reviewed: Sep. 18, 2011
I made this exactly as written except for reducing sugar. After two hours in the oven the outside was a hard shell and the inside was sludge. Now I am searching for a new recipe.
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2 users found this review helpful

Italian Sausage Soup with Tortellini

Reviewed: Sep. 18, 2011
I started with this recipe and went my own way... but the stars are for inspiration, thank you!
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4 users found this review helpful

Slow Cooker Adobo Chicken

Reviewed: Jul. 24, 2011
Fabulous recipe, thank you! I used rice wine vinegar because it was what I had, and frozen pearl onions because we love them. So, minor changes for my convenience and a delicious result with very little effort.
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8 users found this review helpful

Bob's Slow Cooker Braciole

Reviewed: Jan. 15, 2011
Love this, and it freezes beautifully also. I skipped the bacon because I can't stand to touch it but mixed cooked bacon pieces into the crumb egg mix to get the flavor. I used round steaks and pounded those out, and they made nice individual servings plus they are always on sale. And I used canned tomato sauce, not a jars of sauce and it made a wonderful gravy over our starch after all the cooking. I browned the rolls first but this is perfect for the crockpot otherwise.
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27 users found this review helpful

Eggnog Quick Bread

Reviewed: Dec. 18, 2010
The original recipe is a bit dry, as others have stated so I tried it again with the mods suggested and got a great texture and taste, perfect for snacking. And then we turned the first loaf into sensationally delish french toast with strawberry sauce!
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4 users found this review helpful

Spinach Salad with Warm Bacon-Mustard Dressing

Reviewed: Jun. 2, 2010
Perfection! My only change was to use Karo syrup in place of the honey and it worked out well enough that I'll continue using it because I don't keep honey in the house. Top it with any protein or have it plain with warmed bread, delicious! I've served it with shrimp, salmon, sirloin and chicken and it's consistently getting raves. Thanks for providing a summer staple for my house!
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3 users found this review helpful

Irish Soda Bread I

Reviewed: Mar. 7, 2010
Fabulous, it's a keeper. I only made one loaf and served it with a beef barley stew. Every crumb was gone! Changes I made were to halve the sugar, sub plain yogurt for the sour cream and skip the raisins. I was sorry I halved the recipe because every crumb was eaten and I have no leftovers! It's not the soda bread that Autn Mary made, it's better!
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3 users found this review helpful

Chicken Cordon Bleu Casserole

Reviewed: Feb. 14, 2010
This was great, everyone loved it. I made changes including a few tablespoons of dijon mustard, stirfried the bare-not-breaded chicken, used sliced swiss over the casserole and under a buttered cracker crumb top. Due to the "runny" comments, I started the casserole with a layer of rice and the whole thing turned out perfect. Its a keeper, thank you.
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6 users found this review helpful

Pork Steaks

Reviewed: Jan. 13, 2010
It looked familiar so I tried it, and agree to use teriyaki instead of soy to cut back the saltiness. I scoop the green onions out while the meat is cooking and then add them back at the end, to warm them up and swirl them through that flavorful sauce. They are so delicate they can't stand being in the pan that long!! When my mom made this dish, she used oil to brown the meat first, and then tossed in the onions with a splash of apple juice and covered it tight for about 10 minutes. Great results, both recipes.
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7 users found this review helpful

Coq au Vin alla Italiana

Reviewed: Sep. 17, 2009
I did this just as it was written, except for fresh tomatoes from our garden and I cooked it in the crock pot. Terrific.
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2 users found this review helpful

Eggplant Delight

Reviewed: Sep. 17, 2009
I enjoyed the recipe but came to comment about how many people had trouble with the eggplant soaking up the oil. Eggplant does that UNLESS you salt it and let it weep first. Just toss it with some salt, and let it sit for an hour or so. Rinse it, pat it dry and proceed with your recipe.
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8 users found this review helpful

Gary's Stuffed Mushrooms

Reviewed: Nov. 30, 2008
I agree, Gary never proofread this because 2 sticks of butter is just crazy. I used sausage, scallions, cream cheese and stuffing, which made a tasty stuffing for 3 boxes of mushrooms. I put a pinch of fresh parm on top of each one, and drizzled a melted half stick of butter over the lot. Cook time was close to 30 minutes. EVERY time, they get top reviews from my quests!
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3 users found this review helpful

Crab 'N Shrimp Dip

Reviewed: Nov. 30, 2008
I tried this but will go back to my old tried and true dip, which uses cocktail sauce instead of the mayo. It's just the zip you need!
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3 users found this review helpful

Noodle Kugel

Reviewed: May 1, 2008
I've had so many heavy and dry kugels that I was thrilled with how this one came out. Moist, light, exceptionally edible. Even the waif-sized teen girl at our table ate FOUR pieces! It's a keeper for our family. However, I used half the sugar and it was still on the sweet side but that is definitely a personal taste.
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20 users found this review helpful

 
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