dazeedoo Recipe Reviews (Pg. 1) - Allrecipes.com (10644179)

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Fudge Brownies I

Reviewed: Nov. 11, 2009
These are great-not cakey-just a bit gooey, just like we like them. I only had three squares of bakers chocolate-so I used an extra 2tbls of butter and 1/4cup of powdered coco. Turned out great. Next time I'll be sure to have enough bakers chocolate on hand- because I know I'll make these again. Great recipe- beats the box for sure.
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Quick and Easy Yorkshire Pudding

Reviewed: Nov. 9, 2009
These did not rise up, I'm not sure why. My family ate them anyway, as they still taste good with gravy or jam, but I think I'll try a different recipe for this next time
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Streusel Topped Blueberry Muffins

Reviewed: Sep. 28, 2009
These were good. The batter is pretty thick, since it uses butter instead of oil. So, while it was tempting to add a little extra milk to thin it, I didn't. There was too much batter- the recipe didn't specify how full to fill the muffin cups, I filled the cups too full of batter and most of the streusel topping slid off onto the the muffin pan. Next time I will only fill them 1/2 way before putting on the streusel. This recipe could really make 18 muffins, or more, especially if you add extra berries. I'll try it again.
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2 users found this review helpful

Roasted Fan-Shaped Potatoes

Reviewed: Aug. 22, 2009
I've been making these for several years. They are a nice change. I add garlic to the butter, and I make sure to seperate all the potatoe sections when putting in the bread crumbs. My kids like these extra crispy so a little broiling to the top adds that crunch.
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10 users found this review helpful

Apple Sheet Cake

Reviewed: Aug. 16, 2009
Just happened to be perusing the dessert recipes and found this- wonderful dessert. My kids could hardly wait for it to come out of the oven, and the whole family loves it. Used Darlene1's idea of rolling between wax paper-great idea- it really allows you to roll it out thin. My pan was bigger then 10x15-so I did 1 1/2 recipe,could have used just a little more. I ended up rolling the crust in pieces and pasted it together; it still didn't leak through. Used 1/2 the frosting as others suggested, that was plenty. This is so very good. It's a shame to call this apple sheet cake-as I would bet a lot more people would try it if it were called something like apple dapple surprise. Definately a keeper
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4 users found this review helpful

Honey Cornbread

Reviewed: Apr. 12, 2009
I've made this 2x in 2 weeks! My kids love it. Just the right amount of honey, used butter instead of oil. Disappears quickly.
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Black Beans and Rice

Reviewed: Feb. 1, 2009
Very good,used 3/4 c. of chicken stock and canned tomatoes undrained to cook the rice in, as suggested by another. Added 1cup of frozen corn(didn't have any canned) when I added the beans. Served with burritos, I ate it as a side dish with chedder on top, but the family put it inside the tortilla along with the meat. We'll have this again.
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3 users found this review helpful

Restaurant-Style Taco Meat Seasoning

Reviewed: Feb. 1, 2009
I've used this recipe for several months now, just as good as the or better then the store bought stuff. I have always just used regular flour in place of the corn flour. Since my family doesn't do spicey to well I use less chili powder and just make up the difference with paparika- gives it the same color.
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1 user found this review helpful

That's-a Meatloaf

Reviewed: Feb. 1, 2009
This was a great meatloaf. It didn't call for any salt, but was plenty salty from the parmesan and the ham. My biggest worry was rolling it up- flattened it out on a piece of wax paper, and used the paper to roll it up- worked great. Very pretty. Even my pickiest eater was happy since this meatloaf has "pizza" cheese in it. This will definately take the place of my other meatloaf receipe.
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Peanut Butter Pinwheels

Reviewed: Dec. 22, 2008
I make these all the time, my kids love them. I use brown sugar instead of white. I roll this out between 2 sheets of wax paper, spray the bottom one lightly with cooking spray, flour the top of your dough so the top sheet of wax paper doesn't stick. Roll to desired dimensions. Remove top piece of wax paper, spread your chocolate, use the wax paper your dough is sitting on to help you roll the dough- it's a bit tricky. I usually wrap my log in a fresh piece of wax paper. Refridgerate, the trick to these cookies is not to refridgerate the dough for too long or the chocolate will harden and be difficult to cut. Also, rotate the dough log as it loses shape. The thinner the slices the better (my personal opinion). Of course if you cut these thinner then the recipe, you'll need to adjust your cooking time, about 8-9 mins still produces a crunchy cookie. Baking these on parchment paper will keep your pan from becoming messy from the melted chocolate, and easier to remove. Not as hard to make the 2nd time as they were the first, and then you'll be a pro
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2 users found this review helpful

Soft Sugar Cookies IV

Reviewed: Nov. 22, 2008
These did indeed stay soft, they definately should be flattend if you don't want to eat dough balls. Even after cutting the salt in half, we can still taste in. My son was disappointed in them - they weren't sweet enough even though we rolled them in sugar. My daughter and I think they're okay, but not good enough to make again.
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Chicken Marsala

Reviewed: Nov. 9, 2008
After trying this in a local itallian restaraunt, I wanted to try it at home. After reading several recipes, I selected this one because of the thickened sauce. This was as good as the restaraunt's chicken! I could only find Marsala Cooking wine, so I left out the salt-because the cooking wine is salty enough. I doubled the sauce so there was enough for the pasta, and made crusty garlic bread to go with. Wonderful, and easy!
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64 users found this review helpful

Apple Dumplings II

Reviewed: Jun. 29, 2008
My kids are woofing these down, my son, who won't touch apple pie loves these. This was so much easier than I thought it would be. The crust is exceptionally easy to work with. Took others suggestions and cut apples in half, and increased the crust by 1/2- ended up with 11 halves covered. Used all brown sugar,as suggested by another reviewer, and increased apple sugar/cinnamon, rolled the apple in mixture then put a tablespoon of brown sugar-cinnamon in apple cavity,put about a 1/2 tsp of butter on top of that(1/2 tbs seemed like it would be way too much) put flat side down on square and folded up, put flat side down on baking sheet. Only used half of the syrup, which I poured only on the bottom as per another reviewers suggsetion. Came out nice and crispy, not soggy as one would suspect after pouring the syrup on the bottom. We'll definately have these again.
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3 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Apr. 6, 2008
Added ham and 2 extra potatoes- was still saucy enough,also added some garlic and red bell pepper, personal preferance. The last 10 mins added parmesan and bread crumbs to the top. This made a perfect main dish. Great flavor.
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Chantal's New York Cheesecake

Reviewed: Apr. 6, 2008
Great cheese cake-followed other reviewers instructions to have ingrediants at room temp, not to overbeat...etc. Put a pan of hot water under it when baking. Took out after 3hrs, came out perfect-no cracks. We used blackberry pie filling for a topping, very good. This is a very large(tall) cheese cake, and a small sliver was almost too much. Next time I will 1/2 this recipe and put it the same size pan.
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Unbelievable Rolls

Reviewed: Mar. 15, 2008
Great recipe- nice and fluffy rolls. After reading the reviews on this recipe, and seeing that many had trouble getting them to rise; I decided to try this recipe changing a couple of the methods used. 1st I proofed my yeast using the 3/4 cup water called for in the recipe- get it hot out of the tap- if it feels too warm to take a shower in then it's too hot and will kill the yeast. Put 1 tpblspn of the 1/2cup sugar and the 5tsp of yeast into the warm water, and give it 5 minutes. The yeast is ready when it's foamy if it doesn't get foamy try again, and if it doesn't get foamy a 2nd time- your yeast is probably too old. I never use the stove to heat ingredients for bread recipes- it's too hard to control the heat. Heat the milk in the microwave, 30 to 50 seconds- again if you stick your pinky in it and it feels too hot to take a shower in- it's too hot. I then mixed my milk, yeast water and sugar and eggs. I put the salt in with the flour, and followed the recipe exactly after that. I made my rolls quite a bit smaller, and got 36 nice sized perfect rolls. The whole family agrees this is one of the best roll recipe they've ever eaten. Note to Bowie 112- most roll or bread dough can be frozen before the last rising. Shape as desired, put on wax paper on baking sheet,spray the wax paper with cooking spray to make frozen rolls easier to lift, when frozen put into zip locked freezer bag. Pull out the number you wish to use in the morning, put on baking sheet,
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147 users found this review helpful

 
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