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Pumpkin Muffins with Streusel Topping

Reviewed: Sep. 20, 2012
Not one complaint with this recipe. Was excellent. This does not produce a crumbly topping rather it melts in and is almost carmelized tasting in places. I didn't have oil so substituted butter for the batter but no other changes. I tripled the topping and that perfectly covered 12 regular sized and 36 mini muffins.
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6 users found this review helpful

Pesto Polenta Lasagna

Reviewed: Oct. 8, 2011
I doubled the pesto and added sauteed onions and garlic then breifly added spinach which I then layered in. There were no leftovers.
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4 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Dec. 8, 2009
The best. The best soup that doesn't take forever to simmer to attain an excellent flavor. A gem of a recipe that I have passed on to several friends already. I served with brioche and molasses cookies for dessert.
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0 users found this review helpful

Chap Chee Noodles

Reviewed: Jan. 18, 2009
Good recipe - but do not do what I did and use regular soy sauce. Use the low salt variety. I marinated the meat for 1 1/2 hours thinking the soy sauce would tenderize it that much more, but ended with a dish so salty it was almost unedible. So besides that change, it is a very fast dish that you could do variations on quite easily. I do think next time I'll add fresh ginger and red chile sauce for heat.
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6 users found this review helpful

Butterscotch Bread Pudding

Reviewed: Jan. 18, 2009
I have tried many kinds of bread pudding, but this is the easiest one and has a top notch taste. I melted the butter with the brown sugar and vanilla with milks (substituting half n half and 2%). I reduced sugar to 1 cup brown but with the butterscotch chips it was perfection. Touch of vanilla ice cream on top while hot and a cup of tea - bliss!
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1 user found this review helpful

Thai Pineapple Chicken Curry

Reviewed: Jul. 30, 2008
Good recipe. I ended up using the entire jar of red curry - I believe it was 0.5 oz. It was still quite mild. I used soy instead of fish sauce and still had to add salt and pepper to taste. Instead of peppers I used baby carrots sliced and chunks of potato. It was very close to a version offered at a local thai place and would be nearly exact with a sprinkle of peanuts. All in all a relatively fast and very easy recipe.
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0 users found this review helpful

Chocolate Decadence Cake I

Reviewed: Feb. 29, 2008
I've made several versions of this over the years. This is the best one. They all will be gooey and dense without the flour - however this one has that touch of texture similar to a brownie on top not quite crunchy - but a perfect combination with the softer center. I very much prefer to use all bittersweet chocolate - which translates to roughly 1 1/2 bags of the Gharadelli. Great quality chocolate for what's available at most grocery stores and it elevates it truly to restaurant quality dessert. I make either a blackberry or marionberry sauce to pool on the plate. Top with a thin sliver of the cake that is slightly warmed and a dollop of sweetened real whipped cream. Amazing!
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70 users found this review helpful

Sweet Potato Pound Cake

Reviewed: Nov. 30, 2007
Very good recipe - potatoes whether white or sweet always make a very tender dough. I made in a bundt pan and followed the recipe. I added a streusel filling with finely chopped walnuts. I love the ribbon effect. I glazed it with a simple vanilla cinnamon glaze. Is a permanent in my recipe box.
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2 users found this review helpful

Rhubarb Cake I

Reviewed: Apr. 22, 2007
Really good!! I used half n half because that's what I had - and a tbsp of lemon juice. I also used probably a little over four cups of rhubarb chopped in 1/2 inch chunks and I think next time I would leave them larger and use close to 5 cups. It cooked down so much there is not a strong rhubarb flavor. I decreased the sugar to one cup and used cake flour. I also added one cup of oats to the topping because I like the crunch it gives. Very good and as others have suggested likely really versatile with other fruits... Thanks!
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Authentic Thai Cashew Chicken

Reviewed: Feb. 26, 2007
Really 4 1/2 stars only because it's not quite restaurant quality but very good. I added both a red and yellow pepper; broccoli, mushrooms, zuchinni; and onion. I also added three tablespoons fresh chopped ginger and 2 tablespoons chopped cilantro. I doubled the sauce and used only one diced chicken broth. Definitely double the sauce because with all the veggies its great to have a nice coating. I didn't have chili paste and used garlic chili sauce instead. As a side note I prefer sauteeing the chicken first until its done, then adding the onion and broccoli and letting it simmer for five minutes. Then add the remaining veggies for another 5-10 min or until done - a least then your peppers and mushrooms aren't mushy.
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36 users found this review helpful

Oatmeal Molasses Bread

Reviewed: Oct. 11, 2006
I bake very often and this bread had a great flavor but did not rise at all! I threw it in and baked it anyway and while taste was great it was understandably very dense. Good as toast, but didn't keep past two days.
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1 user found this review helpful

Roasted Vegetables

Reviewed: Oct. 11, 2006
Excellent recipe. I served a baby shower last weekend with sweet potato biscuits and rosemary ham. It was a beautiful dish perfect for fall. Because you can add any veggie you prefer it's very versatile and is good even when lukewarm and as leftovers. I would recommend pre-microwaving the potatoes and then mixing in as I cut the baby red potatoes that I used very small and they were still not quite as tender as I would have liked. Great dish though.
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Updated Mulled Cider

Reviewed: Oct. 11, 2006
Had last weekend at a fall baby shower that I hosted. I kept it in a crockpot on low and it made the house smell so good. The key is starting with a good brand of cider - I used a locally made cider out of Seattle. Great drink to warm you up.
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14 users found this review helpful

A Farewell to Basil Fettuccine

Reviewed: Aug. 27, 2006
My first attempt at homemade pasta and it was great! It's nice to think you can have dinner with just a few very simple ingredients. I served this with sauteed tomatoes and garlic per another reviewer and it had great plate appeal and was loved by all the kids. Also I don't have a pasta machine - I just rolled it out until it was quite thin, sliced it thickly as for fettucine and let it dry. I also only let it rest in the fridge for 45 minutes so I'm not sure what the extended time would do overall for the finished product. This definitely gives me more confidence to try other hand made pasta recipes.
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39 users found this review helpful

Creamy Banana Bread

Reviewed: Aug. 16, 2006
One of the richest banana bread recipes and is sweet enough to consider a cake. Very good and freezes well.
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1 user found this review helpful

Avocado, Tomato and Mango Salsa

Reviewed: May 5, 2006
So good! I made to serve with grilled halibut and I didn't have tortilla chips to "test" its flavor when I was done by was vastly content standing at the counter eating it with a spoon! Yum. Like all fresh salsa it doesn't keep well you want to eat by the second day, but it's not a problem here. The only changes I made were using a serrano pepper and a whole cup or more of cilantro.
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1 user found this review helpful

Morning Glory Muffins II

Reviewed: Mar. 25, 2006
These are a new favorite and a great way to have veggie and fruit in the morning. I omitted dates as I didn't have any and don't like coconut. I also replaced half of the oil with applesauce and sprinkled a packet of instant apple oatmeal on the tops of the muffins before baking. This added an extra apple/sweet flavor. They went incredibly fast as we all for them as a snack throughout the day, but they only got more moist as they sat. Thanks for the recipe.
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34 users found this review helpful

Banana Cream Pie Made Easy

Reviewed: Mar. 18, 2006
So good! I made only one pie but mounded the filling up in the middle and I ended up putting it in a ready made shortbread crust. This is a wonderful desert to make if you don't want to spend much time on it, no time at all to mix together. I will use my homemade regular pie crust next time and actually might not whip as long as I did because it was just a smidge too stiff. I would have liked it a touch creamier - still a great pie and much better then other versions I've tried. This would also make a great filling for a summer trifle recipe with various fruits or even switching the banana mix for chocolate for a chocolate cream pie. Options!! Thanks for the recipe.
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12 users found this review helpful

Butterscotch Oatmeal

Reviewed: Feb. 19, 2006
I make this three of four mornings a week now. I like my oatmeal sweeter though and cooking it this way breaks down the oatmeal a lot more then other ways. Great with strawberries and bananas.
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4 users found this review helpful

Mulligatawny Soup I

Reviewed: Feb. 1, 2006
Great quick soup. I didn't change anything in the recipe. The apples were an interesting note..texture wise a lot like a potato thought with a bite (as I used a green apple). I do think next time I would try for a spicier curry as it didn't have any heat with the kind I used but was still good. I did not serve with cream as I forgot all about it, but can't say it was missed. It also did not make very much. Just enough for my son and I to have a bowl at dinner with two small servings left over for lunch the next day - so next time I will double the recipe. I served this with the focaccia bread recipe from this site and it was a good pairing.
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1 user found this review helpful

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