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

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Chicago Deep Dish Pizza

Reviewed: Jul. 28, 2006
Great, thick crust. I added spices to taste. I used my bread machine to mix and knead. When ready for baking, I prebaked at 450 for 10 minutes with nothing on it. Then added the sauce and toppings and baked until golden, which in my oven was about 20-25 minues. Our local pizza is as thin as paper and this thick crust is a welcome change from that. Thanks Julianna19.
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7 users found this review helpful

Garlic Bread Fantastique

Reviewed: Aug. 7, 2006
Very good garlic bread. The mayo makes it greasy, but for a once in a while meal it's ok. Used less than a t. of salt. I served it with simple black bean soup, delicious combination.
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0 users found this review helpful

Granny's Corn Flour Tortillas

Reviewed: Aug. 13, 2006
I think my mistake was trying these out for the first time when we were hungry. They are more labor intensive than I had hoped for: The dough rolled out well, but when I fried them they took a while to brown and then were stiff and chewy. I rerolled even thinner and then they were better in the sense that they were crispy. I had to sprinkle aditional salt on them after frying. The ones that didn't have sharp edges that hurt to chew were good. If you have time, and aren't hungry while making them, you might be able to make a good tortilla out of this recipe. I'll stick to store bought.
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6 users found this review helpful

Banana Muffins I

Reviewed: Aug. 15, 2006
This recipe made good, moist muffins. I added cinnamon. I'll be making them again.
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1 user found this review helpful

Sugar Cookies VI

Reviewed: Aug. 25, 2006
I was going to wait to review this recipe until I had used it again, but then decided to post my results/mistake in the possibility that it might help someone else. I only had large granule white sugar and dark brown sugar so I used them instead of normal sugar and light brown. The cookies that were baked for only 10 minutes had a gummy/cardboardy texture, and the ones that baked for longer were crispy to the point of being too crispy. They were, however, good in milk. I added a little ground ginger and cinnamon to half the dough, and enjoyed the flavor more than without the extra spices. If I get around to baking again with fine white sugar and light brown sugar I will post results and compare the two batches.
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22 users found this review helpful

Oat Bran Bread

Reviewed: Aug. 31, 2006
Very good loaf of bread. I sub'd a 1/4 c of bread flour with wheat flour and added a little wheat germ. I can never tell how much honey sticks to the spoon when measuring so I dipped the tablespoon three times hoping that it wasn't too much over 2 T as the recipe calls for. The dough did everything it needed to do and yielded a soft, tasty loaf of bread.
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12 users found this review helpful

Yogurt Chocolate Chip Cookies

Reviewed: Sep. 10, 2006
Two days later and these cookies are still soft and fantastic. I only had sour cream on hand and had to use that instead of the yogurt. They turned out great. They didn't flatten out at all-what you spoon out is what you get. I think next time I'll increase vanilla or add more cinnamon to enhance flavor just a bit. Will be making these again.
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0 users found this review helpful

Impossible French Apple Pie

Reviewed: Sep. 13, 2006
This was very tasty and everything turned out well. I only had 5 smallish apples on hand so I halved the recipe. I melted the butter for the part you pour over the apples, but left it cold for the topping, as a previous review had suggested. Also, I baked it at a highter temp (around 350), until it started to brown, then reduced the temp so it wouldn't burn. I will be making this again.
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2 users found this review helpful

Vanilla Wafers III

Reviewed: Feb. 3, 2007
This recipe makes an edible cookie. However I agree with previous review: not wafer crispy and could be sweeter. Also used it in banana pudding: they remained firm/didn't soak in the pudding. With a bit of tweaking this could be a good recipe.
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4 users found this review helpful

Aunt Betty's Banana Pudding

Reviewed: Feb. 3, 2007
Tastes great. Will make again.
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2 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

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

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

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

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

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

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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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

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

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

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