duboo Recipe Reviews (Pg. 6) - Allrecipes.com (11753528)

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Creamy Garlic and Onion Spaghetti

Reviewed: Dec. 3, 2013
Excellent. I followed the recipe exactly, but did have to simmer longer than the recipe said to get the results I needed. No biggy. We are not "cooking with wine" people, but I try periodically to learn. This recipe helped me learn and I was pleased with the results. This is only my second success story with wine. We will make again. Perhaps we will top it with a grilled chicken or shrimp. Thanks for the great recipe.
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4 users found this review helpful

Slow Cooker Beef Stew I

Reviewed: Dec. 2, 2013
It's ok, but not great. We found this very bland.
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1 user found this review helpful
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Popa's Pickled Eggs

Reviewed: Dec. 2, 2013
I'm a huge pickled anything fan and I wasn't disappointed in this recipe. Super easy to make and a good use for your eggs that are getting a little long on fresh. I did not vary a bit from the recipe except that I did a dozen eggs and used quart jars, 6 in each. Oh, and I've never ever seen white wine vinegar in my store, so I was forced to use red wine vinegar. The funny part to me was that even though I loved the eggs, I did not like the brine. Usually in these recipes, I love the brine so much that I can drink it. But that will not stop me from making this again. I think next time I will increase the vinegar and decrease the water so that I have an even more intensive pickled flavor in the eggs. Thanks bd for a great recipe!
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3 users found this review helpful

Roast Beef Cooked In Pasta Sauce.(Italian Style)

Reviewed: Nov. 29, 2013
I had reviewed this earlier, but the review got lost. But as I recall, I loved the flavor and uniqueness of this dish. I used a potato masher to slightly crush the carrots, etc., because even though I like the blended flavors, I also like the flavors on their own. This way I get a bit of both. Thanks Manella for the nice dish.
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2 users found this review helpful

Artichoke & Spinach Dip Restaurant Style

Reviewed: Nov. 28, 2013
Very good and I will definitely make again with a couple of additions. I added about 1/4 cup of onion, 8 or 9 drops of Tabasco sauce and 1/2 teaspoon of Sriracha sauce. I really don't think the roasting of the garlic is a necessary step and could as easily be done by mincing the garlic and adding to the rest of the mixture and baking. I also used the full 8oz block of cream cheese. We served with beer bread and I had about 50/50 comments about those who preferred beer bread with it and those that preferred chips.
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1 user found this review helpful

Artichoke & Spinach Dip Restaurant Style

Reviewed: Nov. 28, 2013
Very good and I will definitely make again with a couple of additions. I added about 1/4 cup of onion, 8 or 9 drops of Tabasco sauce and 1/2 teaspoon of Sriracha sauce. I really don't think the roasting of the garlic is a necessary step and could as easily be done by mincing the garlic and adding to the rest of the mixture and baking. I also used the full 8oz block of cream cheese. We served with beer bread and I had about 50/50 comments about those who preferred beer bread with it and those that preferred chips.
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4 users found this review helpful

Pumpkin Fluff Dip

Reviewed: Nov. 28, 2013
It was ok. I really does serve a ton of people, but mostly because people try it once or twice, and they are done with it. I think maybe cutting the whipped cream in half and adding cinnamon and vanilla would help, but honestly, I just don't see me making this again.
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1 user found this review helpful
Photo by duboo

Popa's Pickled Eggs

Reviewed: Nov. 28, 2013
I'm a huge pickled anything fan and I wasn't disappointed in this recipe. Super easy to make and a good use for your eggs that are getting a little long on fresh. I did not vary a bit from the recipe except that I did a dozen eggs and used quart jars, 6 in each. Oh, and I've never ever seen white wine vinegar in my store, so I was forced to use red wine vinegar. The funny part to me was that even though I loved the eggs, I did not like the brine. Usually in these recipes, I love the brine so much that I can drink it. But that will not stop me from making this again. I think next time I will increase the vinegar and decrease the water so that I have an even more intensive pickled flavor in the eggs. Thanks bd for a great recipe!
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0 users found this review helpful

Hot Italian Giardiniera

Reviewed: Nov. 28, 2013
LOVE this. I'm a huge pickled/vinegar fan. I can eat a jar of pickles in a sitting. This satisfies my cravings, without all the salt that most pickles, etc., have. I upped the vinegar by about 1/4 of a cup and added about 1/2 cup of water to help cover, but decreased the oil by 1/2 cup. After making this, I don't mind the oil in it, but I'm not convinced that it adds a lot, so I will further decrease it to 1/4 cup the next time I make this. I didn't dice, but prepared this as finger food. Load up a bowl and eat this all by itself - yummy. Thanks!
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0 users found this review helpful

Hot Italian Giardiniera

Reviewed: Nov. 28, 2013
LOVE this. I'm a huge pickled/vinegar fan. I can eat a jar of pickles in a sitting. This satisfies my cravings, without all the salt that most pickles, etc., have. I upped the vinegar by about 1/4 of a cup and added about 1/2 cup of water to help cover, but decreased the oil by 1/2 cup. After making this, I don't mind the oil in it, but I'm not convinced that it adds a lot, so I will further decrease it to 1/4 cup the next time I make this. I didn't dice, but prepared this as finger food. Load up a bowl and eat this all by itself - yummy. Thanks!
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3 users found this review helpful
Photo by duboo

Stuffed Meatloaf

Reviewed: Nov. 27, 2013
When I saw this recipe, I knew I had to give it a shot. I did not follow exactly. My major deviance was that instead of the traditional sweet sauce topping, like this recipe calls for, I went with only the gravy as a topper - meat, taters and gravy. Who can't love this? My taters got a little too loose, but were definitely there and very distinct. I loved the whole dish together. No sides were needed, as they were included. Thanks for a great one SemiG.
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2 users found this review helpful

Mexican Potato Nachos

Reviewed: Nov. 26, 2013
We liked this very much. Very simple to make.
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0 users found this review helpful
Photo by duboo

Apple Pie Filling

Reviewed: Nov. 20, 2013
I made this as written (except scaled back) and it turned out excellent. I wouldn't change a thing to do it again. I used local apples that are sweet/sour. 5 stars. Thanks.
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3 users found this review helpful

Honey-Glazed Chinese Chicken

Reviewed: Nov. 17, 2013
Wonderful recipe. I followed as written, with the exception that I did not use Kikkoman branded sauces and I used half of a spatchcock chicken instead of drumsticks. After the hour in the oven, I returned the chicken to skin side up and broiled on low until the skin was lightly browned. YUMMY. I then removed the chicken to a plate to rest for a few minutes. While this was resting, I combined 2 Tablespoons of corn starch with 1/4 cup of chicken broth and mixed into the remaining sauce. I added in 1 teaspoon of soy sauce as well. I brought this to a slow boil while whisking until my desired thickness was reached. The sauce was a fantastic dipping sauce and was also a nice topper for my fried broccoli and fried rice. The chicken was fabulous and the sauce put it over the top. Definitely will make again. Thanks!
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2 users found this review helpful

Fried Rice Restaurant Style

Reviewed: Nov. 17, 2013
This was an excellent, easy to make dish, that worked perfect for our Hoisin Chicken. I didn't change a thing, and I will follow as written next time as well.
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6 users found this review helpful

New England Clam Chowder I

Reviewed: Nov. 9, 2013
I really liked this, except that I want more clam flavor. I had used about 50% more clams than the recipe called for and 100% of the juice. I started out with half the juice, as the recipe called for, and it tasted more like potato soup, so I added the rest of the juice, which helped a lot, but left the chowder not as thick as I would like. I should have probably mixed corn starch in with the juice and then used heavy cream instead of half and half, but 2 cups instead of 3. I think that would have given me what I wanted. The other option would be to add in some clam base. I think this is a great base recipe and will use it as a guide the next time I make this. Thanks!
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Photo by duboo

New England Clam Chowder I

Reviewed: Nov. 9, 2013
I really liked this, except that I want more clam flavor. I had used about 50% more clams than the recipe called for and 100% of the juice. I started out with half the juice, as the recipe called for, and it tasted more like potato soup, so I added the rest of the juice, which helped a lot, but left the chowder not as thick as I would like. I should have probably mixed corn starch in with the juice and then used heavy cream instead of half and half, but 2 cups instead of 3. I think that would have given me what I wanted. The other option would be to add in some clam base. I think this is a great base recipe and will use it as a guide the next time I make this. Thanks!
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0 users found this review helpful
Photo by duboo

BBQ Pizza - Hawaiian Style

Reviewed: Nov. 8, 2013
Holy smokes this was good. I opted to use a little cheese (Colby Jack) and I added in some chicken along with the ham. I used Sweet Baby Rays for the sauce. I did overdo the sauce a bit, but it was really good even with my goof. Thanks for an excellent recipe!
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Photo by duboo

D's Taco Pizza

Reviewed: Nov. 8, 2013
This was excellent. To make again, I would cut the total sauce in half, but otherwise, wouldn't change a thing. Thanks for the great recipe.
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Amaretto

Reviewed: Nov. 7, 2013
I'm not the amaretto drinker in the family, but after this cooled and blended I was absolutely wowed at the great taste.
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