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

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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.
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13 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.
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12 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.
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12 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.
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7 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.
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6 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.
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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!
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4 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.
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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.
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4 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.
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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.
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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!
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3 users found this review helpful

Corn Fritters

Reviewed: Jan. 28, 2014
These were great. If you want desert, do like others and put a bunch of sugar in them on them and around them, but if you want a delicious side dish for some good southern cooking, these are the bomb. For breakfast, add more flour and baking powder, sugar and vanilla. Make flat patties and fry them in a pan. Syrup 'em up and enjoy.
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2 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.
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2 users found this review helpful

Easy Beef Stroganoff

Reviewed: Sep. 12, 2012
I've been using this exact recipe for years. I love it. Only I noticed by reading some of the reviews that some people have trouble witht the sour cream breaking/seperating. You should take the pan off the heat before adding in the sour cream. Don't let it boil after adding it. One cup of sour cream at room temp. won't cool the dish down much at all. I take the sour cream out when I start dicing the onions and mushrooms.
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2 users found this review helpful

Mom's Macaroni and Cheese

Reviewed: Jul. 13, 2012
I gave it five stars because it's a real good version, but I did take the advice of others and used 2 cups of cheese and a tad more milk. I left off the bread crumbs. they can't add anything to it. Maybe if you want the crunch, use crushed Ritz crackers. I added a teaspoon of dry mustard. You don't taste the mustard. It just picks up the flavor of the cheddar. I took the advice of the "expert" and lowered the baking temp. to 350 for a more even bake. It browned the top and bottom evenly, yum.
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2 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.
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2 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. :-)
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2 users found this review helpful

Spicy Sausage and Rice Casserole

Reviewed: Nov. 3, 2011
Just finished this great dish. Like other, I used 16oz sausage and two 14oz. cans of diced tomatoes. The pan was a little small for all the recipe called for so I cut to rice down to 3/4 cup and didn't need the broth. I did put a half cup of water in it near the end. I also reduced the pepper and cayenne. I covered it and cooked on the stove top. Last, I topped it off on the plate with some grated sharp cheddar. Dad said that made it perfect.
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2 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?
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1 user found this review helpful

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