Daktari Recipe Reviews (Pg. 1) - Allrecipes.com (10937536)

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Chinese Pork Dumplings

Reviewed: May 29, 2014
My first attempt at pot stickers. I have to say this was exceedingly easy and the product was delicious. I followed the cooking directions exactly, and found they were a bit too oily and soggy for my tastes, so I cut back on both the oil and water in subsequent batches (1.5 teaspoons of oil and 3/4 cup water) and it turned out much better. I'd like to try these steamed. Haven't done it yet. Not a big fan of the dipping sauce. Headed to the international market to get a dipping sauce more to my liking. Will skip that part next time. Overall a great recipe that I will make again.
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0 users found this review helpful

Fish Tacos

Reviewed: May 18, 2013
Definitely will make again. The sauce for this is exceptional. Reminds me of trips to the beach in California.
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3 users found this review helpful

Classic Peanut Butter Cookies

Reviewed: May 18, 2013
Makes a very nice crisp cookie. Follow the recipe. Don't overcook. They are really quite delicious.
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1 user found this review helpful

David's Yellow Cake

Reviewed: Mar. 31, 2013
Nice flavor. A little dry.
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2 users found this review helpful

Creamy Chocolate Frosting

Reviewed: Mar. 31, 2013
Made this recipe for a birthday cake. Followed it exactly until I got to the evaporated milk. Replaced evaporated milk with 2% milk. Still an excellent recipe. Loved it. One of the best butter frostings I've tried. Will definitely make this again and again. It spreads well and tastes great. I was a bit disappointed in the idea that this recipe will not frost AND fill a 9" round cake. I spread it so thin in the middle and had way too much frosting left over. I could have filled it and skipped the leftovers. Maybe other people like a thicker layer of frosting than I do. I don't know. All I did was give it an extra 30 seconds on high at the end to inject some air into the frosting. It increased the volume.
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1 user found this review helpful

Aloha Quick Bread

Reviewed: Nov. 14, 2012
This was a big flavor, moist quick bread that was a big hit with my group. I didn't make any changes. It only took 60 minutes to bake until a toothpick came out clean. A delicious, popular loaf.
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3 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Oct. 24, 2012
This recipe is excellent. The bread came out nice a light, almost cake-like. I substituted 1/2 cup of applesauce for 1/2 of the oil. I added 1/2 cup of chopped walnuts and a heaping 1/4 cup of raisins. I think I could easily reduce the amount of sugar by a cup. It is a sweet bread. Overall, this is the an exceptional recipe. A keeper.
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4 users found this review helpful

Megan's Granola

Reviewed: Sep. 9, 2012
First time making granola. The recipe is very easy. After reading reviews, I did not use the maple syrup to cut down on the sweetness. I added dried unsweetened cranberries and unsweetened cherries. The result was fantastic. Not overly sweet and the tartness of the dried fruit brought a nice contrast. This is a "nutty" recipe, and I think the only nuts you can taste are the almonds and the walnuts. In the future, I'll leave out the sunflower seeds altogether. I may try walnuts OR pecans but not both. But again, let me be clear, this is an easy, quick, albeit expensive recipe, but well worth it. Definitely will make again.
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3 users found this review helpful

Naan

Reviewed: Mar. 5, 2011
This is a GREAT recipe. The garlic gives it just the right flavor. I made this on a pizza stone. Oven to 400 degrees, just laid the dough on and flipped it in about 6 minutes. Only takes about 4 minutes on the other side. I thought the dough was a little stiff with 4.5 cups of flour (weight measures would be more accurate, but oh well). Next time I make this, I'll start with 4 cups flour and add more as I think necessary. Fantastic recipe. Went over great with my dinner guests.
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6 users found this review helpful

Italian Wedding Cake

Reviewed: Dec. 16, 2010
I've made this cake for two weddings, two graduations, a retirement party and a 70th birthday party. One of the brides saw the cake, stole away with it and saved it as her "topper" for the first anniversary. This cake has become famous among my friends and now, when a special event approaches, people begin to ask if I'm going to bring the "wedding cake". It's great to be famous for a fantastic cake this this. :] I've doubled this recipe to make a half-sheet cake, but I generally make it as two rounds. You have to bake the half sheet a lot longer and I usually bake it at 325. I've made this with a traditional buttercream frosting, but I prefer the cream cheese frosting. I've made the frosting with and without nuts (and used the nuts as decoration).
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13 users found this review helpful

Chocolate Zucchini Bread

Reviewed: Sep. 12, 2010
I tend to use these recipes as starting points, but this is a great starting point! I followed the recipe with the following exceptions: I used 3/4 cup oil and 3/4 cup apple sauce. I didn't have raisins, so I used 1/2 cup of chopped maraschino cherries with a generous 1/4 cup or so of the juice from the cherry jar, and I added about 1/2 cup of chocolate chips. I also didn't have zucchini so I used crookneck squash. Boy howdy! That's pretty good eating!
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1 user found this review helpful

Peach Muffins

Reviewed: Aug. 8, 2010
This is a great muffin recipe. It is moist, and has a nice airy texture. It just doesn't taste like peach. Yes, there are peaches in it, but it tastes like a cinnamon muffin. For a muffin (and also great as a coffee cake ring), it is well above average, but if you are looking for something infused with great peach flavor, this isn't the one.
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Crustless Spinach Quiche

Reviewed: Jun. 20, 2010
This is a fantastic quiche. I usually use Gouda cheese and I add crumbled bacon, but the recipe is great as is. I was never a fan of pie crust so this is my ultimate quiche recipe.
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English Royalty Chocolate Chip Scones

Reviewed: Jun. 19, 2010
I had to bake breakfast goodies for a group of 25 people every day for a week. I brought some fantastic yeast cinnamon rolls and a large variety of these scones. The cinnamon rolls lasted several days, but the scones were picked off at the end of every single day. And people requested the scones again and again. When I made them according to the recipe, I thought they were too dry, so I finally settled on the 8T of butter, and 8T of orange juice that others recommended. They were sticky, but I just added a dusting of flower to make them easier to handle. I mixed them by hand originally, but got lazy and began using my food processor, which chopped up the chocolate chips into smaller pieces. Several people noted they liked the chopped chips version better. Great for me--they are less work! But this recipe is a real crowd pleaser.
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1 user found this review helpful

French Bread

Reviewed: May 21, 2010
While this is a solid french bread recipe, I prefer my french loaf with a little more air pockets. This is a dense loaf, even with many of the modifications recommended by others. I think the problem is likely the rise time. Mine only took 30 minutes to double. I think this loaf would have been much, much better had it been allowed to rise 3 hours, or even in the refrigerator overnight. However, if a dense loaf is your thing, this is your recipe. It gives nice carmelization on the crust, which I can only imagine would improve with a longer rise time. I'll make this recipe again, but I will certainly allow it to rise for a much longer time.
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5 users found this review helpful

Oat Waffles

Reviewed: Feb. 14, 2010
I used 1.25 cups of instant oats to make the oat flour. I used soy milk in place of fat-free milk as I'm lactose intolerant. Everything else I kept the same. I made both plain and blueberry waffles, and both turned out pretty well. The only problem was that I had to cook these significantly longer than 4 minutes (more like 7 minutes) to get any sort of crispiness to the waffle. Maybe it's my waffle iron. It is new. I was quite pleased with the flavor, and after the longer cooking period, I was much happier with the texture. I will definitely make these again.
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1 user found this review helpful

Eggplant Parmesan II

Reviewed: Jan. 17, 2010
This was really good. I'm a particularly lazy cook, so I put the slices in the oven and forgot about them, so they ended up cooking at least 20 minutes per side. This actually caused the eggplant slices to be rather crisp, a quality I liked. I used Classico basil and tomato spaghetti sauce and a can of Hunts fire roasted diced tomatoes. I put on an italian 5-blend cheese mix I had and some extra high quality Parmesan, freshly grated. I baked it a little long (for about 40-45 mins) with no problems. I will definitely make this again.
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Coconut-Lime Sorbet

Reviewed: Jan. 12, 2008
I cannot rate this recipe as I made it incorrectly, and realized my mistake too late. It is VERY important to use Cream of Coconut (which is sweetened) and not Coconut Milk (which is unsweetened). I think this is why other reviewers claimed this dessert was too tart. I added a cup of sugar after freezing, but before hardening and even this could not save the flavor. Will try again with the right ingredients.
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33 users found this review helpful

Spinach-And-Berries Salad With Non-Fat Curry Dressing

Reviewed: Jan. 6, 2008
This is my second review, but I have to tell you that I have adopted this non-fat curry dressing for so many things. It is an excellent marinade for chicken. but my favorite way to use this dressing is as a base for pizza. Brush this dressing on pizza dough and then top it with chunked chicken, spinach and feta cheese. It is incredible.
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3 users found this review helpful

 
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