dagwood17 Recipe Reviews (Pg. 1) - Allrecipes.com (10770702)

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Curry Stand Chicken Tikka Masala Sauce

Reviewed: May 30, 2014
I added 1 T Garam Masala thinking it was my cumin. As I was pouring in the tomato sauce I was thinking that it looked a little too thick--it was tomato paste. I couldn't find my turmeric. I didn't have ghee so I used olive oil. Everything else was as directed in the recipe. Moral of the story--this recipe is fool proof! It turned out great.
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Chocolate Drop Cookies II

Reviewed: Oct. 12, 2012
On its own, the cookie was just ok. I didn't make the frosting as is (no heavy cream on hand), but a simple chocolate glaze helped a lot. I was only able to get about 18 2" cookies out of this
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Fluffy Pancakes

Reviewed: Sep. 29, 2012
For years I thought "Why make pancakes from scratch, if the boxed mix is a fraction of the work, with fine results?" I just hadn't come across this recipe yet. This is my new pancake go-to recipe. I don't think we can go back to box! We add a ripe banana and they're perfect. I've never used the full 2T of vinegar it calls for (1 t at the most, and found a little tangy flavor I didn't like that time), but haven't had any problem with the fluff factor.
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Party Punch VI

Reviewed: Apr. 16, 2012
This was a big hit with the kids at the b-day party. The sherbert puffs up around the edges so it's tasty as well as visually appealing. I just realized that the recipe calls for two bottles of punch to one of lime. I used 1 to 1 and it was fine. Refrigerate the bottles of carbonated lime and fruit punch before you make the punch. This will help the sherbert melt slowly.
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4 users found this review helpful

Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)

Reviewed: Apr. 16, 2012
I thought I had coconut milk in the cupboard, but when I reached for it I noticed that it was Cream of Coconut, which is usually used for pina coladas and other smooth drinks. The cream is really sweet and thick on its own. I had already made the rice, so I poured half the can onto the cooked rice (enough to make it moist, but not drown the rice). I didn't add anything else--just cooked rice and cream. I'm a little worried now that this is all they do at my favorite Thai place, because it was almost as good as theirs. Sorry this review doesn't relate directly to the recipe, but I thought it might be helpful to know that in a pinch you can get this dish with only two ingredients (technically three, since I used a little salt to cook the rice/or four if you slice a mango too).
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17 users found this review helpful

Cinnamon Date Scones

Reviewed: Jul. 10, 2011
We liked these scones. My less picky child was not put off by the dates and ate them and the older one was having no problem until she spotted a bigger bite of date. I didn't have milk in the house, but I saw another review noting that they had used buttermilk, so I decided to use that instead. I added a little ground cinnamon to the flour mixture. Prep time listed is accurate. I wasn't sure how many dates go into 2/3 cups, but I packed them in and ended up using 12 dates. I chopped them all together (by hand) and found that they became a sweet mushy mess, which ended up as one big clump in the flour mixture. I used my hands to incorporate evenly, but wonder if cutting the dates individually would save this step (in any case, both ways get you the same result). I used less than half of the final cinnamon/sugar for the tops, and found that that was more than enough. The dough is VERY wet, use care when turning out. The inside was soft, but the tops felt a little dry to me, might try an egg wash or melted butter before baking next time. Sign of a successful recipe: hubby says as he gets up from table: The scones were good!
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Corn Dogs

Reviewed: Jul. 3, 2011
This recipe worked really well. I followed what another reviewer wrote about getting the oil temp just right (not too cold or hot) and had no problem with the batter falling off. I don't have a deep fryer, so I made half sized hot dogs in a small frying pan, in about an inch of oil. What I noticed was that the batter wanted to flatten out, so as soon as the bottom was solid enough I rolled it on it's side and continued to roll them back and forth for a perfect looking corn dog. I added 1/4 cup of sugar to the rest of the batter (after about 10 half hot dogs) and ended up with sweet hushpuppies---almost cake doughnuts. Very tasty.
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15 users found this review helpful

Gingerbread Boys

Reviewed: Dec. 12, 2009
I didn't follow this recipe to the T, but the cookies turned out really well. What I did want to comment on was that I used the frozen drum of my ice cream maker to re-chill the dough scraps and keep the dough I wasn't using cold. It saved a lot of time, re-chilled everything quickly, and I didn't have to open my freezer 50 times. What did I change: 1 1/2 dark brown sugar instead of white, and added 1 tsp of cardamom.
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Sweet and Sour Sauce I

Reviewed: Sep. 27, 2009
Easy and tasty. Great on Chinese rice, egg rolls, and chicken. I halve the recipe and it makes enough for 4 people [who don't drown their food in sauce]. Also, rice vinegar works if that's all you have on hand. Don't be thrown by the ketchup, you can't really taste it.
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Butter Chickpea Curry

Reviewed: Sep. 17, 2009
Fantastic recipe! I did have to add a little extra cream (about a 1/3 cup) because the tomato puree I used must have been salted (I'm overseas and Campbell's is just not a standard here). Also, I went with all cauliflower because I had a different dish with potatoes in it already.
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Heavenly White Cake

Reviewed: Mar. 15, 2009
I used 1 1/2 c milk and added an egg yolk the third time I made it and it was much less crumbly and easier to frost. I also only used about 3 1/2 tsp baking powder instead of 4 so it wouldn't have that weird baking powder taste.
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2 users found this review helpful

Grandma Johnson's Scones

Reviewed: Jan. 4, 2009
I halved the recipe and ended up with 8 triangular scones. They were very soft on the inside with just enough crunch on the outside. I added a tsp. of pure vanilla extract. I will probably use this as the biscuits for strawberry shortcake (w/o dried fruit or nuts).
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2 users found this review helpful

One Bowl Brownies

Reviewed: May 12, 2008
Good brownies. I only had an 8" X 8" baking pan so I left it in the oven for an extra 12 minutes. I imagine time would vary depending on your oven. I ended up with very dense, tasty brownies. Will make again.
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2 users found this review helpful

New York Cheesecake III

Reviewed: Mar. 12, 2008
Very good cheesecake. I increased the recipe to approximately 24 servings to fill a 12" cake pan (use parchment paper so it doesn't stick). The cheesecake ended up almost 2 inches thick. I also followed other reviews/suggestions like having a big pan of very hot water in the oven with it and skipping the 10 minutes at 475 and instead baking at 200 for 3 hours, 10 minutes. Since I had it in a 12" pan I left it in for 3 hours and 40 minutes. Then turned the oven off and opened the oven door slightly and left it in there for 2 more hours. After it was fully cooled I covered it and placed it in the fridge for about 24 hours. Note: For the crust I used 26 finely crushed Oreo cookies mixed with 4 T. melted unsalted butter, baked at 400 for 10 minutes before filling.//Getting it from the cake pan to the cake stand was tricky--lots of flipping and parchment paper involved. Fortunately it didn't crack!! Everyone was very happy with it.
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Simple White Cake

Reviewed: Mar. 12, 2008
I used one and a half times the recipe to fill a 12" round cake pan. The cake was good. I had a 3 layer cake and this vanilla layer was the most dry after 4 days--still tasty though! The other layers were the New York cheesecake (from this site) and Barefoot Contessa's chocolate cake.
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1 user found this review helpful

Make Ahead Manicotti

Reviewed: Mar. 3, 2008
This didn't work out for me. I think my mistake was that I used a sweet basil sauce and that, coupled with the sugar, made for a too sweet dish. The noodles didn't cook well either--they turned out a bit gummy (the sauce covered the noodles well).
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3 users found this review helpful

Butter Honey Wheat Bread

Reviewed: May 15, 2007
I tried this recipe as small rolls rather than a loaf. I let the bread machine do all the mixing and kneading and after the dough had risen I turned it out on a floured surface and used the top of a small glass to cut out small rolls. I baked them in the oven for an eyeballed 13 minutes at around 385. My family really enjoyed them. Soft and tasty.
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3 users found this review helpful

Amy's Marvelous Marbled Cheesecake

Reviewed: Apr. 22, 2007
I had to sub a few things because I didn't have everything on hand (cocoa powder; cake pan). Judging by previous reviews, this recipe is pretty flexible. If you're handy in the kitchen it should work for you and your experiments. Mine turned out well and the chocolate polka dots were fun to look at and tasty.
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5 users found this review helpful

Tasty Buns

Reviewed: Feb. 14, 2007
This recipe makes very good buns. The only tip I can add, or agree on if someone else has already mentioned this, is that you space them on your baking sheet so they have enough room to rise, and with no intention of punching them down or moving them later. Once they rise (about an hour and a half) they will be puffy and ready for the oven. They will not rise much in the oven, so if you've punched the dough down before baking, you'll end up with a hard piece of bread.
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3 users found this review helpful

Pizza Dough III

Reviewed: Feb. 10, 2007
I've used this recipe a few times, but today was the first time it turned out great. I usually get it going a couple hours before dinner, but today I made the dough in the morning. I used the dough setting on my bread machine and then wrapped in plastic wrap. I placed it in the fridge for about 6 hours. I took the dough out of the fridge about an hour before baking so it had time to relax and puff in the pans. I only have cake pans--I greased with olive oit and sprinkled them with fine cornmeal. This really made a difference from the times when I haven't done so as the bottoms turned a nice golden brown and the cornmeal gave it a pizzeria texture. Also wanted to mention that I added basil and garlic powder to taste before mixing/kneading. Yield: two 9" and one 9" X 13" pizzas.
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6 users found this review helpful

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