Dondie Recipe Reviews (Pg. 1) - Allrecipes.com (10700918)

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Best Egg Rolls

Reviewed: Apr. 3, 2014
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.
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Photo by Dondie

Fresh Southern Peach Cobbler

Reviewed: Dec. 8, 2013
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.
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Chantal's New York Cheesecake

Reviewed: Dec. 30, 2012
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.
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Best Chocolate Chip Cookies

Reviewed: Mar. 27, 2012
The flavor these cookies had was excellent!!! The only problem I had was that my dough was a little runny. Since this was my first time making the recipe I decided to leave it alone; you never know. I also had 3 little girls helping so something could have happened there. This will be my go-to recipe for chocolate chip cookies from now on. I will just add more flour next time if it turns out the same. I baked mine until they got a tiny bit of color on the tops. They were too doughy and pale for my taste with the first batch. Baking a tad longer didn't hurt the softness in the middle. Baked them for about 12-13 minutes. I've been looking for a good recipe for a long time and this is definitely it! Will adjust my rating later if it works better next time. UPDATE: Made these again today. After 3 c. of flour, the dough still looked runny like lat time. I added another 1/2 - 3/4 cups and it was SO much better. I baked them for exactly 10 minutes. They are super soft, still not much color on the top but the bottoms are perfect. Leaving my rating at 4 stars. These are really good but not the Best, however, until I find something better it will be my go-to recipe. Now it needs to pass the Husband Test & Soft The Next Day Test.
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Emily's Famous Sloppy Joes

Reviewed: Feb. 8, 2011
This was pretty good. I was in a hurry so I didn't add the bell pepper or onion and I used 2 lbs of meat rather than the 1-1/2. After tasting it, I added a little more brown sugar. I felt like it was missing something, so I will probably use this as a base and adjust it as I go. I was happy to find this recipe since I somehow lost my package of sloppy Joe seasoning, had only tomato paste and already cooked the meat!
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Ham Chowder

Reviewed: Jan. 6, 2011
This is soooo good!!! The only problem I had with it-and the reason for 4 stars instead of 5-is that it is super salty. I don't know what to do about it. Low sodium everything maybe? I added extra cream and that helped a little, but made it more soupy. I like the idea of blending some of it and pouring it back in. I think some Velveeta would probably be good in it also. Just to note, I couldn't get leeks, didn't use carrots since the man doesn't like them, and I didn't have rosemary. It had great flavor, very filling, and the kids ate it up. I already know my husband will love it since it has quite a bit of meat. I'm looking forward to seeing what it tastes like tomorrow. Give this a try, it's definitely worth it!
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No Bake Cookies V

Reviewed: Oct. 13, 2010
These are just ok. I wish I had used my own recipe. They just don't seem to have much flavor. I did pick up a tip from these reviews: Let the liquidy part boil for the full minute! That is what my recipe was lacking. I don't think I have that part. Because of that, I am grateful for at least trying this recipe. I won't be making these again, but thank you anyway!
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Banana Banana Bread

Reviewed: Jul. 7, 2010
I really didn't like this recipe at all. I did everything as the recipe called for except I added cinnamon. It was very dense and not very flavorful. We didn't even finish the loaf, which is unusual in my house. I'll be looking for another recipe. Thanks anyway!
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Jan. 14, 2010
Another *awesome* cookie from Ms. Sigworth! Thank you! I was looking for an oatmeal cookie yesterday and saw Beth's name on the recipe and stopped my search. As for my review, I did not have any butter flavored shortening so I just used regular. I don't like raisins so I used about half a bag of chocolate chips (mini). As I was putting the spices in, I had an incredible urge to put in some dried cranberries (Craisins). I may try that next time, since I like to follow a new recipe exactly the first time. The cloves are good but probably not necessary so feel free to leave that out, if needed. I will save that spice for when its Christmas time and maybe use pumpkin pie spice instead. Out of the 6 or so people who ended up trying these, everyone ate several. I made them about slightly more than tablespoon size and ended up making about 4 cookie sheets of 16-20. I will be making this again very soon. I baked them until they just started to get some color on them, about 9-11 minutes. Perfect! I let them cool, then put them in a tupperware. They are still sooo moist and soft today.
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Slow Cooker Apple-Scented Venison Roast

Reviewed: Jan. 5, 2010
I didn't have any venison roasts, so I ended up using 2 or 3 tenderloins. This recipe took a nice piece of meat and turned it tough. It didn't have any scent while cooking and there was no apple flavor.
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Baking Powder Biscuits I

Reviewed: Jan. 5, 2010
I haven't baked these as biscuits, but I did use them in chicken and dumplings. I followed the recipe exactly and made them about nickel size. They plumped up to about the size of a walnut. They were very light and about the right size. I used the whole bowl of dough and it probably made between 20 and 30 dumplings. I will keep using this recipe. Looking forward to making this as biscuits this weekend!
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Slow Cooker Fruit, Nuts, and Spice Oatmeal

Reviewed: Jan. 2, 2010
This oatmeal is really good! My sister and I put it in our in-a-jar baskets for Christmas, with an instructional tag. We, obviously, had to make some changes. Because we made so much, we put whatever nuts we found on sale (mostly wallnuts) and they were fine whatever way. We also put less of them, about 1/2 c. and that was enough. I also took the apples and dehydrated them by soaking them in a mixture of 1/4 c lemon juice and 1 quart of water to prevent them from browning. That took about 4-5 hours at 145*. This way the apples were preserved. We also used about a 1/2 c of those also; they plump back up just like the cranberries. Speaking of cranberries, we cut those back to about 3/4 c. I made this in a crockpot first with these changes, to make sure it tasted good, and it did. I think it had too much cinnamon so we cut it back to 2 teaspoons for the baskets and it was still very good. I think the pumpkin pie spice has cinnamon in it also so we weren't missing out. It started to get a little dry and burn by morning, so I think adding more water would help. This morning I made it on the stove and it only took a few minutes. I will definitely be making this again. I think I will assemble and mix the ingredients and store them for quick and easy access. Thanks for the recipe!
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Golden Sweet Cornbread

Reviewed: Dec. 30, 2009
This is the BEST cornbread I have ever had! It is so light and airy and sweet. I suggest trying it the way it is, and scaling back on the sugar if it's too much for your taste. Its definitely worth adjusting the amount of sugar for the texture this recipe gives you. I will *never* buy another box of Jiffy mix, and plan on premeasuring and bagging up the dry ingredients so I have a mix on hand for when I need it. Thank you so, so much for posting this recipe!
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Banana Nut Bread Baked in a Jar

Reviewed: Dec. 29, 2009
I was so excited to make this recipe for the in-a-jar baskets my sister and I do for Christmas. I give this 5 stars for the idea but a 2 or 3 for the recipe. We didn't taste banana at ALL. We decided to test one just in case. We kept eating it but it was more like we were trying to get something out of it that wasn't there. I would suggest finding a better banana bread recipe (or whatever you would like. I'm sure you could make all different kinds of bread) and using this recipe as a guideline for the baking technique. As a note, I believe we tripled this recipe and made 12 quart size jars, but had some batter left over. It took about an hour or so to bake that way. They started to look like they were going burn but turned out just fine. It was pretty moist.
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Cinnamon Cream Syrup

Reviewed: Dec. 29, 2009
This is soooooo good! So good! My tips: Before cooking, whisk together the cinnamon and sugar in a bowl; otherwise the cinnamon will clump up. When you are cooking it, it will be doing nothing for a while and all of a sudden it will come up to a boil QUICK so don't turn your back on it. Let it boil for several minutes. The first time I didn't and it was still really good. The second time it cooked for about 4-5 minutes and was soo creamy. We ate this with the Cinnamon Pancakes In A Jar recipe from this site, which was a good match.
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Cinnamon Pancakes in a Jar

Reviewed: Dec. 29, 2009
I'm reviewing this 2 ways: for the jar and for the recipe. Jar: There is a lot of white to this one and I think in-a-jar recipes look better in layers. To do this I used 2 c. all purpose and 1 c. whole wheat. 1 c of all purpose went first, then 1c. of wh. wheat, I put the cinnamon around the edges of the jar only, which gave it a thicker layer. Then the baking powder, etc. directly on top of the cinnamon, also around the edges. That kept the cinnamon from spreading and being whispy-looking. As for the recipe: It is pretty good, but it is very thick. Thicker than cake batter. I put an extra 1/4 c. of milk in at least. So make sure the person you are giving this to, knows what pancake batter is supposed to look like. Otherwise they will have muffins. Overall, this is a really good recipe. You won't got wrong! Oh, and we ate this with the Cinnamon Cream Syrup from this site (also as a part of our Christmas in a jar baskets) and it was delicious!
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Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 2, 2009
This is my go-to snickerdoodle recipe! If you come across ANY recipes that say "Mrs. Sigg's" in the title, you can bet its a winner! Thanks!!
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