Dwight Recipe Reviews (Pg. 1) - Allrecipes.com (11374888)

cook's profile

Dwight

Reviews

Photos

Menus

 
View All Reviews Learn more

How to Make Homemade Pizza Sauce

Reviewed: Jun. 19, 2014
I used to go to a pizza joint in Dallas the made the best pizza ever. Their sauce made the pizza. When they closed because of the death of the owner, I asked one of the son's what made their sauce to good. He said two things that other don't use. Anchovies and caraway seeds. I made this recipe and at the last minute remembered the seeds. I added about a third teaspoon of freshly crushed Caraway seed. Man, dats some good sauce! Blender Woman, If you're that picky, cut back on the pepper, don't dog the recipe.
Was this review helpful? [ YES ]
27 users found this review helpful

Beef Pot Roast

Reviewed: May 15, 2011
I'll never understand why someone will give a recipe a lower rating if the IGNORE THE RECIPE. I have tried many recipies for pot roast, and this one came out the best by far. DON'T season the roast before searing. This goes against most recipies I've seen, but that's why the others were all dry. This one came out perfect. Nothing needs changing.
Was this review helpful? [ YES ]
16 users found this review helpful

The Best Chicken Fried Steak

Reviewed: Jul. 7, 2010
I followed the recipe exactly as written and is was perfect. I noticed the only two people who have given this recipe 4 stars instead of 5, DIDN'T FOLLOW THE RECIPE. Maybe their cooking is only 4 stars but norah's is 5.
Was this review helpful? [ YES ]
14 users found this review helpful

Grandmother's Pound Cake II

Reviewed: Jul. 2, 2011
Apparently some folks don't know what a pound cake is, and this is it. It's exactly what my grandmother's was like and it's fabulous. Watch the cook time right at the end. The edges may burn quickly at the end. I'm so glad to find a real pound cake recipe.
Was this review helpful? [ YES ]
13 users found this review helpful

Kumquat Marmalade

Reviewed: Jun. 16, 2011
I reviewed this recipe once before, but have since tried it again and this is the result. My fruit of choice was Calamonden, a cross between a kumquat and a manderine orange. I reduced the water a lot, and the sugar very little. I didn't use oranges because the skin of the Calamonden is sweet, the fruit is bitter. I chopped the fruit before boiling it. I didn't soak it because the skin breaks down quickly. This time I added some pectin because the last batch was soft. This time it came out just right. I've also done this with Satsumas mixed with Calamondens. It was milder but delicious. My Aunt doesn't care for Marmalade but loved this. You can probably use this recipe as a basic Marmalade for all sorts of citrus, but I imagine you'll have to reduce the water to get a good gel.
Was this review helpful? [ YES ]
8 users found this review helpful

Mom's Best Pork Chops

Reviewed: Jan. 20, 2010
I've been doing this recipe for years, but I do have a suggestion especially for the person that gave it 4 stars. Dip the chop in flour, then the egg, then the crumbs. This works for almost all breading recipes.
Was this review helpful? [ YES ]
7 users found this review helpful

Easy Southern Fried Green Tomatoes

Reviewed: Jun. 3, 2014
Well, this is the closest as I've been able to find to my grandmother's recipe. I,,,,we only have fried green tomatoes when we have Catfish and hushpuppies. I salt the slices for a while and dab off the water. Then I put them in flour and let them set for a while. Before making the hushpuppies, I dredge the catfish in the cornmeal/salt and pepper, and let them set a while. I then dredge the tomatoes in the flour and let them set. I set the table and heat up the deep fryer, then I dip the tomatoes into the egg/milk (instead of water) and then into the cornmeal. I let them set. Each time you let the flour or cornmeal set, it "glues" itself to the food. I then mix up the flour egg/milk and cornmeal with some baking powder and minced onion, onion powder and make the hushpuppy dough. Well, I got off the subject, but I hope this helps someone.
Was this review helpful? [ YES ]
5 users found this review helpful

Homemade Blueberry Pie Filling

Reviewed: Sep. 15, 2013
This was perfect! I only had frozen blueberries so I had to adjust the other ingredients some. The cinnamon really did the trick, but like someone else said it was a little bland. Blueberries can be that way. I didn't want to use any lemon so I added about a half teaspoon of salt and that woke it up. My pie was great!
Was this review helpful? [ YES ]
5 users found this review helpful

Sausage Gravy

Reviewed: Jun. 29, 2011
Made this way it was almost bland. After I added some salt and a tablespoon of fresh cracked pepper it was great.
Was this review helpful? [ YES ]
5 users found this review helpful

Rich Dark Fruitcake

Reviewed: Dec. 13, 2011
This is a good fruitcake, but it's nothing like I expected. My grandmother made a DARK fruitcake. This one is not very dark at all. I searched my dad's house for her recipe and found a really old cookbook that had a similar recipe to this one. The difference is it calls for 4oz. of dark unsweetened chocolate squares. When I told my dad he remembered her putting bakers chocolate in her cake. Her cake never lasted until new years. The book also used Mace in the spices.
Was this review helpful? [ YES ]
4 users found this review helpful

Cranberry Pecan Cake

Reviewed: May 15, 2011
I had fresh cranberry, and it came out great. After reading other reviews, I didn't try to turn it over. Instead, I served it like a cobbler. Hot with a scoop of vanilla ice cream, it was fantastic. So much for my diet.
Was this review helpful? [ YES ]
4 users found this review helpful

Italian Pizza Dough

Reviewed: Jul. 18, 2014
I wasn't sure how to rate this. I didn't follow it very well. I started out with the intention of following it, but discovered I didn't have any eggs. Turns out, I'm glad I didn't. The egg makes the dough too cakeish. I wanted a lighter dough. I substituted about a quarter cup of hot tap water. The step I liked was stirring the oil and flour together. It seems to lighten the crust. I also didn't knead it but about two minutes. The more you knead it, the smaller and more uniform the holes in the crust made by the yeast are. I wanted more variation. It was easily elastic enough. It turned out just right as far as texture goes. Next time I'll add a bit more salt. I also don't understand people who want tons of flavor in the crust. Isn't that what you put the stuff on top for?
Was this review helpful? [ YES ]
3 users found this review helpful

Hot German Potato Salad III

Reviewed: May 29, 2014
At 7, my family was transferred to Germany. (Army Brat) I learned to enjoy food there. My first taste of German Potato salad was there. As I remember, the lady used cider vinegar and that's what I always used. I saw this recipe and thought I'd try it. Of course, I had to cut it down, but it was excellent. I did make more sauce and cut down the sugar. I read through all the recipes and this was the only one that looked right. Thanks.
Was this review helpful? [ YES ]
3 users found this review helpful

Roux-Based Authentic Seafood Gumbo with Okra

Reviewed: Jan. 28, 2014
I thought I'd try someone else's recipe for gumbo, but I'm gonna go back to mine. I knew I was making a mistake when I grabbed the worchestershire sauce. Yuk! I like it in some things, but not gumbo. Also, I use a pound of Andouie sausage, which I like to render some of the fat out of and use it in the roux. I add the meat of a couple chicken thighs, diced Cod instead of catfish. I like the way it holds together and absorbs the flavors. It's my "clean out the fridge" gumbo so I throw in some diced ham if I have it. The okra goes in early enough to break up and the shrimp dead last. For heaven's sake, if you burn the roux, start over. Any Cajun knows file gumbo is going to be thicker. It's supposed to be so, it sticks better to rice.
Was this review helpful? [ YES ]
3 users found this review helpful

Ghirardelli® Individual Chocolate Lava Cakes

Reviewed: Dec. 21, 2013
I'll never understand why someone who doesn't follow a recipe and changes the ingredients, trashes the recipe. To anyone considering making this, I will be rich, DUH! and it will take time to make, DUH! You do have to do it right. BUT, it's totally worth it. A rich raspberry sauce on the plate and a light dusting of powder sugar make a five star appearance your guest will be thrilled at.
Was this review helpful? [ YES ]
3 users found this review helpful

Southern Green Beans

Reviewed: Jun. 25, 2012
I didn't have fresh beans, red onion, or white balsamic vinegar. I used frozen Italian beans, yellow onion and red balsamic vinegar. I also used real bacon bits for time savings. This was great! Loaded with flavor and even the left overs were delicious. I diced the potatoes in a half inch dice but even so, next time I'll nuke them a bit so the green beans aren't over done. I like them a little firmer. Oh and I didn't have chicken brothe either. I used a bit of chicken base and water. Us po folks gotta get creative.
Was this review helpful? [ YES ]
3 users found this review helpful

Green Bean Casserole I

Reviewed: Jun. 22, 2012
This is always a good recipe, but if you really like onions, like onion dip etc., try this. Add a pack of onion soup mix and only put the french fried onion on top the last 5 minutes of baking. My 94 year old father said it was the best GB casserole he ever tasted. He never says anything about my cooking one way or the other. :-)
Was this review helpful? [ YES ]
3 users found this review helpful

Wrapped Salmon

Reviewed: Jan. 22, 2012
These are great! I made a few just as the recipe said, then I sprinkled a little dill on others. Both were fantastic but the dill ones were even better.
Was this review helpful? [ YES ]
3 users found this review helpful

Parmesan Sage Pork Chops

Reviewed: Sep. 8, 2011
This was perfect just as written. It made more than enough breading for two chops. I was wishing I had two more. Just a suggestion for those who have trouble with the crust falling off, Let the meat sit for five minutes after breading and before frying. That will make the crust stay on. Thanks for this one, Martha.
Was this review helpful? [ YES ]
3 users found this review helpful

Mild Cheesy Chicken Enchiladas

Reviewed: Sep. 3, 2011
I have to give this 5 stars just because of the cheese sauce. After reading the other reviews, I add flavor by doubling the onion (saute it first). I added a couplt cloves of garlic. I also added chopped green chilies, and some salt. Yum!
Was this review helpful? [ YES ]
3 users found this review helpful

Displaying results 1-20 (of 70) reviews
 
ADVERTISEMENT
Subscribe Today!

In Season

Tart, Flavorful Rhubarb
Tart, Flavorful Rhubarb

Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.

Perfect Summer Smoothies
Perfect Summer Smoothies

Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States