D'nini Recipe Reviews (Pg. 1) - Allrecipes.com (11898726)

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Debdoozie's Blue Ribbon Chili

Reviewed: Feb. 2, 2012
Quick and easy recipe. Also tasty. I have to puree my food and this works out great. Lots of fiber and protein.
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4 users found this review helpful

Egg in a Hole

Reviewed: Jan. 15, 2012
I have been making these for years. I use butter, & my OLD buscuit cutter to make the hole. I also toast the 'hole'. I always called it 'egg in the basket'. I now have to puree my food and these are easy to swallow if you add milk, syrup, or other thinning liquid to puree it.
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3 users found this review helpful

Homemade Albondigas Soup

Reviewed: Jan. 10, 2012
I have made this soup many times. When I am in a hurry, or have little time, I use FULLY COOKED frozen Italian style meatballs and through them in with the broth and the rest of the ingredients. The frozen meatballs are great to have around and take only 15 minutes to heat up. Also great to serve when you have unexpected company. Quick & easy. Very, very good.
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6 users found this review helpful

Egg Sandwich

Reviewed: Jan. 7, 2012
I make this all the time and I can tell you that it takes no longer than 35 seconds, stir, then micro for an additional 25 to 30 seconds. I accidently microed it for 1-1/2 min the other day, and the egg exploded all over the interior of the microwave. 1 to 2 minutes is WAY TOO LONG.
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2 users found this review helpful

Mom's Warm Milk

Reviewed: Jan. 6, 2012
Excellent drink. I can remember my mom relaxing with warm milk every morning....and me & siblings at night. She used honey, & an beaten egg. Heated milk on stove (no micro in those days). To Saula's comment re the psycho effects of nutmeg..Wikipedia states that only occurs when the bean is grated in it's 'raw' form in LARGE quantities, not the ground form we use in cooking. Pays to read the article entirely.
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1 user found this review helpful

Spinach-Cheese Swirls

Reviewed: Nov. 21, 2011
I had a hard time with the puff pastry. For all those draining the spinach, use a ricer and squeeze the spinach dry. Works great. Not sure I will attempt these again as they were too much trouble for me and the taste wasn't what I expected.
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8 users found this review helpful

Garlic Green Beans

Reviewed: Nov. 18, 2011
Simple and tasty. If you want to keep the beans crispy & green, add a squeeze of lemon to the water. This is a favorite dish around our house. Goes good with any meal. DO NOT OVERCOOK or the beans will lose their green color.
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2 users found this review helpful

Traditional Mashed Potatoes

Reviewed: Nov. 18, 2011
This is a truly traditional recipe. Have been making it for years. For those who like creamer mashed potatoes, try Yukon Gold; they don't have to be boiled as long as Russet. Yukons taste great even without the butter. If you like garlic potatoes, add mashed garlic cloves to the water, then remove before you mash the potatoes. Also, 1/2 & 1/2 milk works great, or you can mix the 1/2 & 1/2 with low fat milk to cut down on calories. As someone else suggested, putting the drained potatoes back into the hot pan removes excess water.
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7 users found this review helpful
Photo by D'nini

Roasted Vegetables

Reviewed: Nov. 15, 2011
Just me and hubby so I scaled this down to 4 servings. Made as written, but eliminated the sweet potato & added zucchini, brussel sprouts cut in half, cauliflower bites, and whole mushrooms. I took other reviewers suggestion & zapped the Yukon Gold potatoes in micro & cut into larger cubes. Also as others suggested, lined baking sheet with parchment paper. Baked at 450 degrees 15 minutes, stirred, added the mushrooms, then baked an additional 15 minutes. The veggies were all roasted evenly browned and Delicious. I made a BIG mistake and kept them warm in oven until my other dinner dish was ready. The veggies 'dried' out, but still very tasty. The following day I chopped the leftovers, and made a Spanish 'tortilla' for brunch. A Spanish tortilla is made with potatoes, onions, and eggs, so this worked out well and just as tasty, but more nutritious. Warning: DO NOT allow to sit in a warm oven. See photo which was taken prior to putting dish back in warm oven. Enjoy ASAP, or re-warm later. Will definitely be making this again.
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5 users found this review helpful

Fried Chicken Gizzards

Reviewed: Nov. 6, 2011
The ingredients are Okay, but the deep frying isn't necessary. This is how it was fried in my Spanish family for over 50 years. Rinse the gizzards. Put the flour in a zip-lock bag with the S&P. Add the gizzards and toss until thorougly coated. Shake off excess flour and fry on medium heat in 2-1/2 TBS olive oil along with some diced onion & 1 garlic clove. When browned, add 1/4 to 1/2 cup of chicken broth. Bring to a boil, lower heat to low, cover fry pan and simmer for 1-1/2 to 2 hours. The gizzards will be very tender, and flavorful. YUMMO. You can sub garlic salt in flour, for the garlic clove in oil.
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9 users found this review helpful
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Zucchini Cakes

Reviewed: Sep. 20, 2011
Very good. I used a potato ricer to squeeze all the liquid out of the zucchini. Works better than draining in a colander. If the cake is too moist it will be mushy and fall apart.
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6 users found this review helpful
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Pork Chops with Raspberry Sauce

Reviewed: Sep. 13, 2011
Loved this recipe...then lost it. Thanks for posting again. The only change I made was I used bone-in chops. DELICIOUS and will be making again, and again.
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4 users found this review helpful
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Pesto Grilled Cheese Sandwich

Reviewed: Sep. 12, 2011
DELICIOUS!! I used homemade basil pesto. Grilled it on a panini pan. I have lots of pesto, but never thought of combinining it with cheese & tomatoes. YUMMO!! The American cheese overwhelmed the Provolone so next time I will try swiss cheese for a stronger 'bite' and I will increase the amount of pesto. Definitely will make again and try to get hubby to try it. He loves all the ingredients, but wasn't sure about the combination. Doesn't know what he is missing.
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5 users found this review helpful
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Parmesan Sage Pork Chops

Reviewed: Sep. 11, 2011
Great recipe. Juicy & fork tender. Made exactly as written except used 'panko' bread instead of fresh crumbs, & 1 tsp of ground sage (I was out of ground sage). There was too much bread mixture for two chops, so next time I will cut the portion in half, or use four chops. I have a suggestion for reviewers who stated that the mixture doesn't stick to the chops. Cheese tends to clump up with the bread if mixed with a fork. Use your hands and crumble till really mixed and finely separated. After coating with egg, pat lots of the bread mixture into the chops with your hands. Let stand 5 minutes as stated. Two minutes in skillet on both sides browns them perfectly. Then I placed them in a baking dish sprayed with PAM cooking oil. I roasted another dish with cauliflower. The oven timing was perfect for both dishes & saved on energy. I baked at 415 degrees for 20 minutes and the chops were juicy and tender, and the cauliflower was beautifully browned. This is a delicious meal and a saver. My chops were large, so we had left overs for the next nights dinner. For those that like a lot of lemon....add more for flavor. You cannot go wrong with this recipe.
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7 users found this review helpful
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Slow Cooker Beef Stew I

Reviewed: Jul. 11, 2011
EXCELLENT & DELICIOUS. I had only 1 lb stew meat which I cut into 1" cubes. Followed all other instructions. My slow cooker is 'large' so I adjusted recipe for 2 plus extras for leftover: I used 2 cups left over corn beef broth, plus 1 can low sodium beef broth; 3 med red potatoes, cubed; 1/2 lb peeled baby carrots; 1 4oz can button mushrooms; 1 cup frozen peas. Cooked on high for 3 hrs, then low for 2 hr: total 5 hrs. 10 to 12 hrs is WAY TOO long for this recipe. I added the mushrooms & peas the last 1/2 hr of cooking; then thicken liquid with 1 Tbl flour & broth. Switched cooker to 'warm' till ready for dinner. New cookers power are higher than the old ones so food cooks a lot faster and more evenly. Meat was tender, and veggies were perfect. Reviewers that state their meat was not tender, or that veggies were overcooked should check with the mfg of their cooker. I was informed by my mfgr that the UL CODE was changed to cook at higher temperatures to insure that foods were cooked thoroughly to prevent bacteria or food poisoning. That was good to know because you have to learn NOT to overcook, and come home to a burned meal. I suggest that you check with your mfgr for the correct cooking times. All cookers are not alike.
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25 users found this review helpful

Lamb Chops with Balsamic Reduction

Reviewed: Jun. 14, 2011
Delicious. Made exactly as written. The next time I make it I will add a bit more vinegar, and not reduce it as much. Loved the sauce & we wanted more. Filed in my favorite's file.
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2 users found this review helpful

Migas II

Reviewed: May 23, 2011
I rate this one star as I agree with NOSOYOSO. I am 80 yrs old of Spanish decent and have eaten Migas all my life and it is made from stale, or day old bread. It is a delicacy and served with fried 'grunion', AKA 'smelt'. During grunion season my dad would go over to the beach north of Santa Cruz, CA, on a Friday night & net the 'grunion'. Grunion only run at a certain time of the year, and during the full moon & netted near midnight. This, then, would be our Sat, or Sunday treat. Definitley made with olive oil, some garlic, and fried bread. YUMMO!! May try making this tomorrow, and sub shrimp for the grunion.
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3 users found this review helpful

California Coleslaw

Reviewed: May 9, 2011
As a Spaniard I have been making this salad for over 50 years. We always use olive oil & cider vinegar, and we never measure, we go by taste test. If one doesn't want to add sugar (I don't), sub seasoned rice vinegar for cider and reduce the oil. The key is that the cider vinegar gives it a nice 'bite'. Sugar is optional. Definitely marinate in fridge for several hours, or overnight. If made just prior to dinner, marinate at room temp for about an hour, tossing to coat several times. It will have absorbed the marinade and still retain a little crispness. Leftovers are great the next day.
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19 users found this review helpful

Baked Ziti III

Reviewed: May 2, 2011
I must agree with Linda & Kathy. Make the recipe as written. It irritates me that so many reviewers make substitutes, then rate it. Not fair. Only confuses other reviewers. If you liked the recipe ingredients to start with, why change it? If you decide to make it again, then make your substitutes. I liked it and will make again to suit my familys taste.
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29 users found this review helpful

Easy Tilapia

Reviewed: Mar. 29, 2011
Very confusing recipe, especially for novice cooks. 2 TBls olive oil is way too much~~it doesn't explain that the lemon should be juiced...and asparagus should be cut into 2" pieces & blanched before adding to recipe. Two minutes is not enough to render the Asparagus tender. Tilapia falls apart if cooked according to this recipe. Tilapia is bland unless you add plenty of seasonings. These are the changes I made to make it edible. Season Tilapia with Old Bay, or S&P, your choice. Heat 2 teaspoons and cook till slightly golden, no longer than 2 minutes per side or it will fall apart. Keep warm. Cut asparagus into 2" pieces & blanch about 1-2 minutes in boiling water. Add wine, lemon juice, tomatoes, (I used halfed cherry tomatoes), asparagus & capers to skillet, increase heat, cover and simmer for approximately 3 minutes. Unless the asparagus is blanched, it takes a good 10 minutes to make it tender enough to eat. Remove from heat and stir in the butter until of desired consistancy. I did not add the Tilapia back to the skillet as it was already flaky & falling apart. I have a similar recipe, but much tastier. I will not be making this again. Very bland, even with my adjustments.
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9 users found this review helpful

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