duboo Recipe Reviews (Pg. 1) - Allrecipes.com (11753528)

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Best Ever Meat Loaf

Reviewed: Oct. 16, 2012
I've always found meat loaf bland and a hard sell at my dinner table, until I found this recipe. It's been my stand-by for a couple of years now. Thanks Matt!
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58 users found this review helpful

Char Siu (Chinese BBQ Pork)

Reviewed: Feb. 5, 2014
My grill is under a snow bank, so I made this as close as I could on a pan on the stove. I did cook with some of the extra marinade, so I probably got a little extra flavor from that. Very nice. I will probably make again.
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20 users found this review helpful

Lemon Basil Grilled Chicken

Reviewed: Mar. 24, 2014
I made this for a cold chef's salad. I subbed in dried basil, but otherwise followed the recipe. I marinated for 45 minutes or so. This came out perfect and was excellent on the salad.
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10 users found this review helpful
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Sandy's Sweet Slow Cooker Sauerkraut

Reviewed: Jan. 24, 2014
I have to tell you, I was very nervous about following this recipe as written, but I'm glad I did. I only varied from the recipe in two minor details; one, I cooked on high for half the time, and two, I didn't rinse the sauerkraut, but I did drain. I am the kind of guy that likes sauerkraut and kielbasa or sausage in the slow cooker, all alone. Juice and all from the sauerkraut. So when I saw this, with the sweetness added and the juice drained, I didn't know where it would take me. I was really thinking about even eliminating the caraway, but I'm glad I put my faith in the recipe. I liked this perfect as written. Will I always make it this way? Probably not, but I will definitely make it again, just as written. As much of a fan of the sourness of sauerkraut that I am, I didn't find this too sweet at all. The onions kind of got absorbed in and I didn't notice them, but I'm sure they added to the experience. The carrots were a nice diversion. 5 stars MellieLynn. Thank you!
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9 users found this review helpful

Deep-Fried Onion Rings

Reviewed: Aug. 11, 2013
Excellent! I did end up using 2 large yellow onions instead of Bermudas, but otherwise followed the recipe exactly. I did find that the recipe barely was enough for my 2 onions using 1/2 inch slices, but perhaps that was because of the size of them. I did use a deep fat fryer rather than a pan on the stove. On the first batch I used the wire basket that came with my fryer. Big mistake. The batter oozed through the basket and made a large onion clump that wouldn't come out. After that, I made small batches directly in the fryer and they came out perfect.
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9 users found this review helpful

Best-Ever Meat Loaf

Reviewed: Oct. 13, 2009
Made this last night and it is finally a meatloaf that my family loves. I changed the servings to 8 to accomodate for 2 lbs of hamburger and instead of 2 3/4 eggs, I used 3. I also used thyme and was generous with the onions.
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9 users found this review helpful

Crustless Caramelized Onions and Cheese

Reviewed: Jun. 29, 2014
I used this recipe as a base for my veggie quiche and it was excellent. I will use this again. Besides the veggies, what I did change was that I added 1/2 cup of flour and this made it pretty light and fluffy. Also, after I sprayed my pan with Pam, I dusted it with flour. The quiche came out clean and neat and nothing stuck to the pan. I strongly recommend doing that.
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7 users found this review helpful

Taco Seasoning I

Reviewed: May 18, 2012
Very good recipe as it is. I added 1 Tbsp of flour to it to make it thicken a little and to add a little bulk to the recipe to make it easier to measure. The way I use it, the meat has a meaty flavor and isn't completed masked, as the packets do. However, there is still a distinct taco taste, which is perfect. Compared to the packets, this is under 200 mgs of salt per serving, whereas the packets are about 600 mgs per serving. I tried the recipe 1st with no salt and that was very blah. I then stuck with the recipe on the 2nd attempt, but I think I could halve the salt and it would still be good.
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7 users found this review helpful

Mediterranean Stuffed Chicken

Reviewed: Mar. 24, 2010
WOW this is scary good! I doubled the cheese recipe and used the extra to surround the breasts while baking. This allowed me extra for the fettucini topping. I also added some pepper and onions to the cheese mixture. For breading, I followed other suggestions and combined croutons and parmessean cheese. This was 5-star restaraunt good and would have been excellent just as is without my add-ons, but I have to be me.
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7 users found this review helpful

Roasted Cauliflower 'Steaks'

Reviewed: Nov. 16, 2014
Great recipe. I followed pretty close, except I used garlic salt and black pepper instead of garlic powder and salt. I cut into wedges to get the most I could out of my head of cauliflower, and even though they were unevenly sliced, they all were done at the same time.
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6 users found this review helpful
Photo by duboo

Dave's Famous Thanksgiving Turkey

Reviewed: Nov. 7, 2014
I made this recipe real close to how it's written, but I just did a turkey breast instead of the whole bird and I didn't have onion salt, so I used onion powder. I had issues with the bird not getting up to temperature, which I'm almost positive was due to the tenting. I seriously had this thing in the oven for 5 hours, the last 2 at 375. 3 1/2 hours in, I'm still at 125, so I raised to 375. Took another hour to get to 140. Finally at 4 1/2 hours, I pulled the tenting and it came up very quickly. My oven temperature is right. I have a couple thermometers inside (always) just to make sure my oven isn't lying to me. Now normally, I would pull stars for a recipe so off on timing, but the taste and juiciness of the bird was so fantastic that I can't pull anything off. I actually consider myself a bit of a turkey expert and I've never had one so nice before. The flavor was unique and it was so juicy. One more change I made was I didn't add 1/2 cup of butter every hour hour. I did the initial 1/2 cup, another one about 1 1/2 hours in and then I basted a couple of times with the liquid in the pan. If I was to make it again, I would stick with the onion powder vs. salt. I would sub garlic powder for the salt, and perhaps use unsalted butter. There is plenty of salt in the seasoning salt and the bacon to go around. I will definitely be making again using slightly different baking techniques.
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6 users found this review helpful
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Fajita Marinade

Reviewed: Mar. 10, 2014
Very nice marinade for fajitas. I made this with beef and marinated for 6 hours or so. I would probably double the cumin next time I made it, but otherwise I'd leave it as is. I think this would have been even better with chicken.
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6 users found this review helpful

Shrimp Scampi with Pasta

Reviewed: Feb. 14, 2014
Excellent recipe. I made as written and did not add the pasta water, as some have suggested. I have no regrets in putting my trust in the author of the recipe. I will definitely be making again.
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6 users found this review helpful
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Pot Roast with Balsamic Onions

Reviewed: Jan. 20, 2014
Original review: I followed the recipe exactly, including the cut of meat. It resulted in a moist and tender roast that was very good, but not 5 star good. I was worried that the balsamic would over power the entire dish, but with the long cooking time, it did not. You could tell it was there and some of the flavor of that came through, but not too much. If I was to make again, I would add in some carrots and celery and would cut the vinegar by half. Update: I raised this recipe to 5 stars based on the left-overs. The left-overs are absolutely fantastic and I will probably make this again as written just for them.
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6 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

Spicy Peach Coleslaw

Reviewed: Aug. 1, 2013
I like where this recipe was taking me but not where it ended up. I used Sriracha and was a little worried that a whole tablespoon would be too much spice, so I started with a teaspoon. Not enough. Two. Too much for us. Not overpowering, but wanted it a little gentler. It was good, but different like that. I did end up adding more sugar to make up for the extra spice. I like the premise of this recipe and I will make a version of it again. I liked the extra sweetness that I got when I added the extra sugar and did like some of the bite of the Sriracha, but I should stick with 1 teaspoon next time.
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6 users found this review helpful

4-Bean Baked Beans

Reviewed: Mar. 31, 2013
Excellent bean casserole. I added about 1/4 cup of Jim Beam. I would probably cut back on the vinegar a little next time I make it. Definitely will make again.
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6 users found this review helpful

Slow Cooker Bacon-Ranch Beer-Can Turkey

Reviewed: Jun. 1, 2014
I doubled the amount of ranch per butter for under the skin, and increased the sprinkled butter over top some, but not a lot. I did this because another reviewer said that they could not taste the ranch. With my increases, the taste of the ranch was faint and I felt it more increased the saltiness, which was not really desired. However, the overall taste of this turkey breast was wonderful and the breast was juicy. I would not increase the ranch over what this recipe calls for again. I have to admit that half-way through the cooking procedure I was a bit skeptical. It really didn't smell that great. But when the time was right, the flavor was there. However, I wouldn't quite rate this 4 stars, but more like 4.6 or so, just enough to tip it to 5. A turkey, slow cooked looks pale, mushy and unappealing. Add bacon and it looks worse. After it was fully cooked, I put this under the broiler to brown up just a bit. I feel this recipe needs that extra step. Don't expect a big ranch flavor with this recipe because you won't find it. But you will find a nice balanced flavor that yields a tender juicy bird.
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5 users found this review helpful

Jalapeno Ranch Dressing

Reviewed: Mar. 10, 2014
This is wonderful. I followed the recipe exactly, except I used homemade ranch dressing from their own buttermilk packet. I made this to put on beef fajitas, but it will be excellent for dipping just about anything into. Thanks!
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5 users found this review helpful

Reuben Sandwich II

Reviewed: Feb. 21, 2014
The Rueben is one of my favorite things to order at Ma & Pop style restaurants, but I've never made one at home until today. With all the other Rueben recipes out there, I'm glad I picked this one to try first. It's just how I like them. Thanks!
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5 users found this review helpful

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