daisyk Recipe Reviews (Pg. 1) - Allrecipes.com (10600868)

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Rich Dark Fruitcake

Reviewed: Dec. 31, 2007
My parents have a hallmark fruitcake made in Texas, the memory of which I was working against in making this recipe at my father's request. Given that there are only three of us sharing Christmas, I halved the recipe and took some liberties because of what we had in the kitchen, as well as trying to match the Empress Fruitcake of Yore. I added dried apricots and some withered blueberries, because of what we had on hand, and omitted the sultanas and currents, going heavier on dates. I also substituted pecans for almonds. My father also wanted the taste of burbon so I soaked the raisins in burbon for a few days, drained them well and used the burbon-raisin juice instead of coffee and grape juice. I suggest that you read the recipe carefully for the myriad of steps -- beaten egg whites, beaten egg yolks and the flour mixtures all in separate bowls that converge quite quickly. It makes for a BIG project and heavy clean up. The recipe also calls for three differently sized "Christmas cake" pans, the like of which I've never seen and do not see the reason for -- it's not a stacked cake, after all. I used loaf pans and baked the minimum 2 1/2 hours. I used two layers of greased brown paper but only on the bottom of the pans; after running a sharp knife around the greased edges, the cakes dropped out easily. The next time I make this (and I think I will -- it did, essentially, match that acme of fruitcakes from my childhood) -- I won't chop the fruit and nuts as small as I
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Blackened Green Beans

Reviewed: Nov. 23, 2007
I made this for Thanksgiving, with about two pounds of green beans and a half pound of bacon, a little heavy on fresh pepper and the onion and garlic it called for. The best compliment I can give it -- and got -- was that a fellow-guest, whom I didn't realize was from Louisiana, took a bite before I'd told her what, exactly I'd made, closed her eyes, sat back in her chair and then looked straight at me. "You got this EXACTLY right," she said. I'd taken her home and neither of us had thought of it before that first bite. Definitely a keeper -- thank you!
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21 users found this review helpful

Browned Brussels Sprouts with Orange and Walnuts

Reviewed: Oct. 4, 2008
I personally love Brussels sprouts but I know a lot of people are doubtful about them. However, I decided to make this for the last barbecue of the summer (not the last barbecue of the year, but of summer) & we served it at room temperature. All diners raved & were surprised to find themselves taking seconds. It's a little more work than my usual treatment of Brussels sprouts but definitely worth it for a special occasion.
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16 users found this review helpful

Crab Quiche

Reviewed: Sep. 25, 2009
I've made this several times, most notably last night for my father and brother. Some of the filling bubbled over and my father scraped it off the cookie sheet and said if the quiche was as good as the spillage he couldn't wait to eat it. He loved it and complained that I hadn't made two! I used two green onions and real canned crab. It was a hit.
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7 users found this review helpful

Slow Cooker Vegetable Chili

Reviewed: Nov. 13, 2007
I stick to as rigorous a food plan as possible, with portioned protein and whole carbohydrates so this looked like just the ticket -- and it was! I added extra zucchini, tomatoes, beans and carrots but stuck to the seasoning, which is intense. It will have lasted a single person four nights and so, so good on the first really chilly nights in November, with either chicken or peanuts added for the protein I need.
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Triple the Ginger Cookies

Reviewed: Jul. 18, 2009
I first ran across these cookies and made them for special occasions. I was away from my cookbooks recently, however, and wanted to make them for my mother who suffers terribly from arthritis (ginger is one of the wonder spices and particularly good for arthritis). They were as good as we remembered them being and, with a chopper, are not that difficult to make. Don't, however, use one the hand-grinder ginger bottles for powdered ginger! That was the killer. Thanks to the contributr and All Cooks -- I depend on you heavily when I'm visiting my parents!
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5 users found this review helpful

S'More Bars I

Reviewed: Dec. 31, 2007
Th chocolate in this recipe is pretty overwhelming, with a disproporionately thick brownie layer topped by chocolate chips as well. If I make this again, I'll double the graham cracker layer and possibly omit the chocolate chips but increase the marshmallows. It's also a bar that benefits from being well sealed and allowed to mellow for a few days before eating.
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5 users found this review helpful

Easy Mexican Casserole

Reviewed: Aug. 1, 2012
I make this for my 94-year-old father whenever I visit him, at his request, & it's my fall-back casserole for any occasion that asks for some jolliness. I often substitute chicken breasts for hamburger, black beans for chili beans, & go heavier on olives, green onions & tomatoes. It's a great basic recipe to play with!
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Ginny's Cauliflower and Pea Salad

Reviewed: Sep. 25, 2009
I made two changes to this: I used real mayonnaise because it has much less (& often none) sugar, and I couldn't find bacon bits so I used rather a lot of turkey bacon. I took this to a dinner & was told my my hosts that I was welcome ANY TIME...if I brought this salad. It is fabulous & I'm making it for my mother's wake tomorrow.
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4 users found this review helpful

Pan-Poached Alaskan Salmon Piccata

Reviewed: Jul. 27, 2009
I brought this to a birthday party of which the "star" attraction was an enormous tender grilled beef fillet. There was NO salmon left but plenty of beef. That being said, we served it cold. The sauce is fine at room temperature -- the butter is diluted enough to keep it from coagulating -- but the capers sank to the bottom of the small pitcher. If you serve it cold, I'd either dress the salmon or place the capers in a small bowl for diners to help themselves.
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Buttermilk Oatmeal Muffins

Reviewed: Jan. 24, 2009
These are morning-warming, basically fabulous muffins. I made a box of several kinds of muffins for a family that had been through a rough medical time and they loved these for how they reheated and complimented butter and jam. They're the kind of basic muffin I like best and that can be made on the spot for breakfast.
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The Whole Jar of Peanut Butter Cookies

Reviewed: Oct. 22, 2007
Thank you so much for sharing this recipe! I had 30 people coming through my parents' house over the weekend of my father's 90th birthday. I doubled the batch, using chunky peanut butter, & these were gone in no time. PB cookies are my father's favorite & he loved them!
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Chocolate Snowballs

Reviewed: Jan. 29, 2012
I watched these disappear before I had a chance to pack them up as gifts. I made one change, based on an allrecipes video -- I added a teaspoon of ancho chili powder and a couple of liberal grinds of black pepper. This intensified the taste and the depth of the cocoa. I will definitely be commanded to make them next Christmas. They also soften nicely when stored. Great with a glass of milk.
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1 user found this review helpful

Czech Stuffed Green Peppers

Reviewed: Oct. 24, 2009
The pepper filling needs a tad more salt but the sauce makes this unusual and satisfying.
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1 user found this review helpful

Butternut Squash, Apple, Onion Au Gratin

Reviewed: Oct. 24, 2009
The only modifications I made were using the entire bag of pre-grated cheese & vegtable broth (I didn't have chicken on hand). I took it to a dinner party & it won HUGE raves. A perfect autumn dish & adequate as a main course.
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Sweet Potato Pecan Pie

Reviewed: Jan. 24, 2009
I made this for Thanksgiving and again at Christmas. My only warning is that you need a really big pie crust to use both fillings. This made two of the standard store-bought pie crusts. I also made whipped cream sweetened with maple syrup for it, which people liked a lot. And my father, a pie lover, was in heaven.
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Amish Sugar Cakes

Reviewed: Jan. 24, 2009
These taste amazingly like my grandmother's sour cream cut-out cookies. They were a huge hit as gifts at Christmas.
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1 user found this review helpful

Cornbread Stuffing Southern Style

Reviewed: Apr. 12, 2013
Just a note to say it fabulous in the crockpot as well. A big hit at Thanksgiving.
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