Dondie Profile - Allrecipes.com (10700918)

cook's profile

Dondie


Dondie
 
Home Town: Mounds, Oklahoma, USA
Living In: Coweta, Oklahoma, USA
Member Since: Aug. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Mexican, Southern, Kids, Quick & Easy
Hobbies: Sewing, Gardening, Camping, Hunting, Reading Books
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This is me!
About this Cook
I'm in my late 20's, married to my husband Jason for almost 6 years, but we've been together for 11 (since I was 16). We have 2 little girls that are growing incredibly fast! We moved out of the big city to a small town and I love it! My environment has changed and so has my cooking style. I'm more interested in Southern and comfort food nowadays, as well as wild game since my husband and I both hunt. I'm always willing to try new recipes and love to learn new technique, tips, and tricks!
Recipe Reviews 36 reviews
Best Egg Rolls
This recipe is a great base! I'm sure it's bland if you follow it exactly, so read the reviews for additions! I cooked 1 lb. pork in a small-ish spaghetti pot. I seasoned it with 1 tsp each: ground ginger, garlic powder, onion powder, celery salt, Chinese 5 Spice (McCormick), and a few dashes of soy sauce. I then added a 16oz bag of coleslaw mix; it filled up the pot. I then re-seasoned again, the same as above and stirred to mix the cabbage and pork. Filled as directed, wetting my fingers with drops of water to seal instead of the "glue". They kept flipping themselves in the oil, but I had better luck by putting them in sealed-side down. Next time I won't add as much of the Chinese seasoning to the cabbage, probably only 1/2 tsp. It has cinnamon in it. However it did make a huge difference in making the egg rolls taste "Chinese". I made a total of 17 egg rolls with the filling.

0 users found this review helpful
Reviewed On: Apr. 3, 2014
Fresh Southern Peach Cobbler
I always try to stick to a recipe as closely as possible the first time around, however I had to substitute canned sliced peaches instead of using fresh. I used two (large) 29 oz. cans. It made quite a bit of filling, just right actually. I drained all of the juice out of the cans and pressed as much as I could without squishing them. My review: This was a delicious cobbler, it had great flavor. I did my best to drop & spread the dough by spoonfuls and got pretty good coverage. My husband was disappointed because he was wanting the "crust" to be more like a pie crust. This turned out to be more like an inch thick layer of cake. Really good, but not what I was looking for. Oh, and pretty sweet. I LOVE sweet stuff. You could probably cut back on the sugar and be ok. Please be sure to use an 8x8 pan. This recipe isn't written for a 9x13.

0 users found this review helpful
Reviewed On: Dec. 8, 2013
Chantal's New York Cheesecake
I'm new to making cheesecake, this was my first. I ran to the store to pick up the ingredients, along with a springform pan! When I opened the pan, I pulled out the cardboard with the NordicWare logo, flipped it over to see if there was a recipe, and I kid you not, this EXACT recipe was on the back! Somebody swiped a recipe! Anyway, overall the flavor is pretty good. I didn't know anything about over beating the ingredients. I did it all with a hand mixer. I had a crack in the top, probably an inch deep and 3" long. Maybe from the fact that it rose high above the edge of the pan while baking? I don't know. It did settle back down though. I also didn't care for the crust. I used 15 sheets of graham cracker. Put in the 2T of melted butter. That didn't seem to do anything so I added another 2T & that helped it to hold its shape a little bit. It seemed like a lot of crust, but I used it. Pushed it up the sides of the pan about 2 finger widths high. When we pulled edge of the pan off, the crust had browned & changed flavor. It was ok-but Ill be looking for a new crust recipe. The top half of the cheesecake had also browned around the edges and was not very pretty. I let it set in the oven for a few hours. The crack was already there when it came out. I'm rating it 4 stars for the flavor. Given I didn't use a water bath or anything, I'm sure a lot of the mistakes are my fault, plus nearly 4,000 people can't be wrong. I will be making this again & trying the tips in the reviews.

1 user found this review helpful
Reviewed On: Dec. 30, 2012
 
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