D Baerwaldt Recipe Reviews (Pg. 1) - Allrecipes.com (10996968)

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D Baerwaldt

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Dill Sauce

Reviewed: Apr. 5, 2015
Followed the recipe as written and felt it was to string of mustard. I toned it down with some Marzetti's dill dip. Next time I will cut the mustard in half. Very good when served with salmon.
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Mom's Applesauce Pancakes

Reviewed: Nov. 2, 2014
YUM! I made homemade applesauce to put into these and served with warmed maple syrup. I left my applesauce a little chunky so that there were small apple bits in the pancakes and used Gala apples with minimal sugar. My husband and I both loved them. The only reason I didn't give them 4 stars is as I feel that the homemade applesauce in which I was able to choose the tartness & consistency of the sauce lent to it's overall flavor.
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Sweet Potato Breakfast Casserole

Reviewed: Nov. 2, 2014
ABSOLUTELY DELICIOUS!!! If I could give this 10 stars I would. The mild sweetness of the potatoes were a perfect compliment to the sausage flavor, cheese flavors and the onion. I made it exactly as written with the exception of using 8 oz of regular breakfast sausage instead of vegetarian. Every bite was a fresh flavor burst. It needed no seasoning at all. I loosely put the shredded (2 average sized) sweet potatoes in the pan and did NOT beat the eggs. This enabled them to be more of a binding agent and to flow a little into the potatoes. The casserole was dense and delightfully flavorful. I will definitely be making this on a regular basis. Cant wait to serve it to guests but today I'm glad it was just my hubby and I - that we there's leftovers for this week. ;-)
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Mushroom Pork Chops

Reviewed: Oct. 17, 2014
With a few tweets taken from other reviewers this was delicious! I sautéed some about 1t. minced garlic in a couple tablespoons of butter. Add the chops on med/high heat. Browned each side, stacked them off to one edge of the pan and added the mushrooms and onions. Sautéed til tender, removed the chops, deglazed the pan with some white wine, stirred in the soup and re-added the chops. I put them in the oven because I was also v
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6 users found this review helpful

Chicken Marsala with Portobello Mushrooms

Reviewed: Feb. 10, 2014
I made this as written, sans the browning sauce. In its place I used a spoonful of savory brown gravy. My husband and I both enjoyed it but next time I think I will add some dehydrated gravy to make it more savory as it was a little lacking for our taste buds. I served it over thin spaghetti that I had tossed with Tuscan herb olive oil. These flavors paired very nicely. As did the steamed fresh asparagus that I served with it.
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Deluxe Corned Beef Hash

Reviewed: Dec. 22, 2013
This was the best corned beef hash I've ever made or eaten. I did follow the advice of another user and added additional herbs (rosemary, parsley, oregano, basil, mint, sage and thyme) & topped the portions of those that wanted it with a egg. The herbs are really what brought out the flavors! I served this to company and it was a hit with everyone!
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4 users found this review helpful

Simple Garlic Shrimp

Reviewed: Jun. 7, 2013
Good flavor. I served it over angel hair pasta and it could've used more sauce. Will just add more butter and maybe a couple ounces of dry white.
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1 user found this review helpful

Country Scalloped Potatoes

Reviewed: Feb. 18, 2013
The flavor of the finished product did not reflect it's ingredients. I often make scalloped potatoes & ham with better results & a lot less work, calories & sodium. Other reviewers were also spot-on by stating that additional time was needed to get the potatoes cooked...about 40-45 min. I wouldn't make it again.
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Absolutely Ultimate Potato Soup

Reviewed: Oct. 28, 2012
I made this recipe exactly as written and it was delicious, delicious, delicious! We had friends over for dinner and everyone raved about it. I served it along w/a fresh tossed salad and warm baguettes. Definately will keep this recipe in my soup collection.
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Bacon Chicken and Dumplings

Reviewed: Oct. 28, 2012
I used the recipe as a guide and followed a couple of the recommendations. We had guests over for dinner and everyone LOVED IT!!! Changes I made were rather slight: reduced to 3 chicken breast, increased veggies by adding some cut up baby carrots and 2 stalkings of chunky sliced celery. THe canned corn gave it a nice sweet flavor which complemented the other ingredients nicely. The "gravy" was rather thin so next time I make it just before topping w/ the dumplings I will slightly thicken the gravy w/2 T flour stirred into 1/4 C flour.
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Chef John's Pumpkin Pancakes

Reviewed: Oct. 28, 2012
I made this recipe exactly as it was written (I cooked them on a nonstick pan w/o any oil) and served them topped w/ butter and pure maple syrup. They are light, fluffy and flavorful!I think one of the keys to their "light, fluffiness" is whisking the dry ingredients as directed. Definately will be making these again. I think I may even adapt the pumpkin and spices into a crepe recipe and fill w/maple syrup that has been whipped into creme cheese.
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World's Best Lasagna

Reviewed: Dec. 18, 2011
By far THE BEST lasagna I've ever made or eaten. Even my husband loves it and he's not big on tomato based foods. I think the difference with this recipe lies in the fact that the sugar and herbs really balance out the tomato ingredients. I've made it several times and never once altered the recipe. We see it as fantastic as written. I always prepare mine in a 9x13, bake as directed then freeze individual portions. These make great singles meals that are easy to prepare after a long day at work. TWO THUMBS UP!!!
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Amish Breakfast Casserole

Reviewed: Apr. 23, 2011
Excellent casserole just as written! I've made & eaten a variety of breakfast casseroles and I feel that this is the most flavorful that I've ever had. I made this for guests and everyone gave it "two thumbs up". I'll definately put this in my "regulars" recipe file.
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Tuna Noodle Casserole from Scratch

Reviewed: Apr. 16, 2011
I chose this casserole recipe initally because it didn't utilize an already prepared soup (Im on a low sodium diet). I did make two changes tho. I used asiago cheese instead of cheddar, as suggested. The asiago gave it a great flavor boost! I also left out the peas. Definately a keeper in my recipe box.
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Crepes

Reviewed: Feb. 26, 2011
Very tasty & very easy! I'll definately make them again. I followed a suggestion from other reviewer and added 2 t. vanilla & a pinch of cinnamon to my mix since I was going to fill w/fruit. I filled them w/fresh sliced bananas & strawberries. Some I topped with a warm blueberry sauce that I made by mixing approximately 1T cornstarch into cold water then adding blueberries and cooking til thick and others were topped with a warmed apple syrup. Both were a hit! Can't wait to experiment w/other fillings.
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French Dip Sandwiches

Reviewed: Feb. 12, 2011
This is a fabulous flavorful sandwich. I made it w/a beef brisket that I slow cooked in the oven one day then pulled apart and put it in the slowcooker w/the defatted au jus the next. I served it to a gather of female friends & it made a HUGE hit. Definately one to make again.
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Angel Hair Pasta with Garlic Shrimp and Broccoli

Reviewed: Feb. 5, 2011
As written - 4 stars w/a couple modifacations - 5 stars. As suggested by other reviewers I doubled the sauce recipe. However, I think that if I hadn't thickened the sauce as much that a single batch would have supported the angel hair pasta. With a thicker sauce you could almost use an alfredo noodle. I used fresh broccoli and precooked shrimp because that's what I had on hand. A quick heating in the hot butter w/garlic was all that was needed to get them ready for the dish. My husband & I both really enjoyed the dish but agreed that next time I make it I'll add a bit more garlic to the sauce . When you took a bite that didn't have any shrimp or broccoli it was a bit bland. I'll definately make it again & consider it a restaurant quality dish.
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6 users found this review helpful

Basil Pesto Bread Rounds

Reviewed: Jan. 17, 2011
FABULOUS flavor & super easy to make! I made this for a party with around 40 guests so I doubled the recipe but only "baked off" as needed. I didn't have to worry about checking if the pan was empty. It was brought to me by a guest "Deb, I have something for you". I looked & it as the empty serving tray - awaiting a refill. The only thing I had at the end of the night was several requests for the recipe. Like others, I toasted the bread and mixed the topping earlier in the day so that all I had to do to serve was spread the pesto mixture on the rounds, heat and serve. This will definately be on my appetizer menu from now on!
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4 users found this review helpful

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