Denise&Dan Recipe Reviews (Pg. 1) - Allrecipes.com (10992323)

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Thai Spicy Basil Chicken Fried Rice

Reviewed: Jul. 20, 2014
We really loved this recipe! I had to make a lot of changes due to necessity/allergies but that just underscores how great a recipe this is - it is so fantastic because it holds up under heavy manipulation! I do not eat any fish/seafood (not a vegetarian, just don't like fish) so I was concerned that the fish & oyster sauces would be instantly detectable and ruin the dish for me. As the "Most Helpful Positive Review" suggested, I halved the volume of both sauces and I added 2 Tbsp. of soy sauce (I used Rongway's Soy Sauce Substitute found on this site). No fish taste at all, but great flavor. I also used 1/3 cup of peanut oil instead of 1/2 based on other commenters' advice. I used long grain white rice and made a special trip to my local local Asian market but they did not sell Thai basil. They also did not have Thai bird's eye peppers (what kind of Asian market is this???) so I planned to use Sriracha but forgot. I almost didn't make the recipe because so many reviewers were adamant about using Thai basil, but I decided that since I love Italian basil I'd give it a go. I did some research on Thai basil and read that it has a black licorice taste to it, which is a big NOPE for me, so that further cemented my decision to use Italian. My rice was nice and cold, taken straight from the fridge and into the pot...I don't have a wok so I used a Teflon-coated 3-quart stock pot and it was fine. Like I said, many changes but still terrific!
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Tuscan White Bean Soup

Reviewed: Dec. 14, 2012
This soup is excellent! Instead of cooking the bacon with the veggies, I make a ton of the bacon topping and put a great big dollop on each bowl of soup. Oh, yum!
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Slow Cooker Chicken Tetrazzini

Reviewed: Jul. 14, 2012
FOR PEOPLE WITH SOY ALLERGIES: If a cream of chicken soup exists without soy as an ingredient, I don't know about it - so instead of using COC soup, I do this: after cooking the onions (adding the minced garlic only in the last 30 seconds so it doesn't brown), I add the cream cheese + 2 big serving spoons of the liquid from the crock pot. I stir and cook to a creamy consistency, then I add as much heavy cream (I'm sure light cream would also work) as needed to get the sauce to the consistency that I want. My husband has the soy allergy, not me, and I love cream of chicken soup; I thought that the recipe would really be lacking without it. Glad to say that it tastes terrific! We have it all the time now; it's so easy to throw the chicken and Good Seasons mix in the crock pot before work and let it cook for 10 hours on low. The chicken just falls apart. (I also never put 2 Tbsp. butter in the crock pot, it doesn't need it.) Delicious!
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Best Steak Marinade in Existence

Reviewed: Apr. 2, 2012
FOR PEOPLE WITH SOY ALLERGIES: To substitute the 1/3 cup soy sauce called for in the recipe, I used three packets G. Washington's Rich Brown Seasoning & Broth (found in my local Giant's organic section, 1/3 cup water, 1 tsp. balsamic vinegar, 1/2 tsp. dark molasses, and a pinch each of ground ginger, white pepper, and garlic powder. Mixed up these ingredients and microwaved for 1 minute to dissolve; it yielded 1/3 cup 'soy' sauce. Then I continued with the marinade recipe as written. Delicious!! The soy sauce substitute was taken from Rongway's "Soy Sauce Substitute Recipe" right here on allrecipes - the first ingredient in that recipe is beef bouillon, but read your labels - I've yet to find any flavor standard bouillon that doesn't contain a soy ingredient, so be sure to check out a specialty store or the organic section.
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Good-Morning Banana Nut Cereal

Reviewed: Dec. 11, 2011
I hate bananas. And I love this. Go figure.
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World's Best Lasagna

Reviewed: Nov. 26, 2011
Oh, yum! At the excellent recommendation of other reviewers, I soaked the noodles for 25 minutes in hot tap water in a 9 x 13 pan rather than cooking them. So much easier than boiling the noodles and then having to get them out of the water without ripping them (which I just can't seem to do). The end result is a nice, firm lasagna. Do yourself a favor and make two at a time as lasagna is always pretty time consuming. Portion out the one you're not eating right away and place into individual freezer bags for an excellent grab-and-go gourmet lunch! Update 7/29/14: haven't made this in a long time and didn't thoroughly read the directions - I missed the part where the sauce has to simmer for 1 1/2 hours. I also forgot that many reviewers swore by letting the flavors blend for a day before baking. I made the sauce, assembled the lasagna, and cooked it. Fabulous!!!! I did make a double batch and am curious to taste the difference between the two. Note for each batch: used 1 lb. each 85/15 ground beef and ground sweet sausage; instead of 1/2 cup of water I used 1/4 cup water and 1/4 cup Holland House red cooking wine. I also added 1 tsp. nutmeg to the ricotta. Omitted all salt and pepper; people can season their own at the table but no one did. I forgot how much we loved this recipe!
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Perfect Turkey

Reviewed: Nov. 23, 2011
I was nervous to brine since my Butterball already had a 4% water/salt/spices solution, so I cut the salt down to 1 cup and brined for 12 hours, then let the bird sit uncovered in the fridge for a few hours after rinsing and patting dry. I added more veggies to both cavity and roasting pan (esp. carrots), doubled the thyme and upped the wine to 1 1/2 cups. I accidentally put the turkey in the oven breast side up and didn't catch that error until about 45 minutes in. At that point I turned it upside down for a couple of hours and then turned it breast side up again for the final 45 minutes or so. The color was glorious on both sides. The turkey was delish but it wasn't quite as juicy as I'd expected based on other reviews, so when I make this again at Christmas I'll use the full 2 cups kosher salt and make sure the turkey goes in the oven upside down from the start. A great recipe despite my bumbling. The gravy was incredible! Thickened it with a cornstarch and water mixture after trying to get most of the floating oil off with a spoon. The pan veggies were too salty for my taste but others liked them; we served them as a side dish. Next time I'll add some potato chunks to the roasting pan to suck up some of the salt and then I'll discard the potatoes before pureeing some of the veggies to add to the gravy. This recipe is practically fool-proof; I made plenty of mistakes and it was still terrific.
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Bolognese Stuffed Bell Peppers

Reviewed: Jan. 26, 2008
Wow, what a recipe! In an effort to lower the calories/fat, I did alter some ingredients: ground turkey breast instead of ground beef, turkey bacon instead of pancetta, orzo instead of rice. I also omitted the Parmesan cheese but I kept the heavy cream. I can't imagine this recipe tasting any better; it was fantastic. Thanks so much for this new staple meal for our household!
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