dzm388 Recipe Reviews (Pg. 1) - Allrecipes.com (11992564)

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Salt and Garlic Bagel Chips

Reviewed: Feb. 28, 2015
OK obviously when I saved this recipe I hoped it would work. I was floored by the delicious results. I used plain mini bagels which had been overlooked in the pantry, at the use 'em or lose 'em stage. It was hard to slice them thin but it didn't matter that they came out uneven. I didn't measure the ingredients in the olive oil, used Italian seasoning, parmesan cheese, and a sprinkle of kosher salt. I kept an eye on them and removed the ones that were getting pretty brown at the 12 minute mark. They were wonderful! Thanks to Robyn and thanks to all the cooks who posted hints tips and suggestions. Made me look like a rock star!
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Meatballs and Sauce

Reviewed: Dec. 11, 2014
Made for TWO work potluck lunches back to back, to great reviews both times. The frozen meatballs I buy come in 4 lb bags so that's what I used - regular kind not Italian, personal preference. I used 2 cans of cream of mushroom soup to 2 cups of sour cream to 3/4 cup milk per 4 lb bag of meatballs and there was plenty of sauce. The only downsde is when someone asks you for the recipe and you have to admit how FREAKIN' EASY it is!
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Country-Style Steak

Reviewed: Oct. 4, 2014
Followed the recipe exactly except for doubling the gravy and using about 1/2 the amount of pepper (we're not fans). 5 stars for flavor, ease and the basic concept. The leftover gravy stayed solid, paste-like, when reheated. I'll definitely be making this again and using some of the great suggestions here, and we'll see what can be done about that solid gravy!
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Raspberry Oatmeal Bars

Reviewed: Mar. 30, 2014
Made exactly as written with the addition of the cream cheese frosting drizzle mentioned by schoolcook. So easy, so good! Next time I'm increasing the amount of jam, maybe, but these are great as is.
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Chicken Pot Pie Soup

Reviewed: Jan. 12, 2014
A friend told me to check allrecipes for this soup. I used two cans of chunk chicken, a personalized mix of frozen veggies, regular milk, and added a can of drained diced potatoes. It was so fast and really tasty, hubby especially loved it, and did not even use crackers on top. Next time though I will heat the frozen veggies until they are softer before adding them, the green beans stayed pretty crunchy!
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Sopapilla Cheesecake Pie

Reviewed: Feb. 17, 2013
WOW this was good!! Followed the recipe except patted the rolls out instead of rolling, and only made half the recipe in a 9x6 glass dish; 30 minutes was perfect. Yes it's sweet but super tasty, easy to make (except for that top crust part which was a bit of a pain). For the topping I melted the butter, brushed about half of it over the top crust, sprinkled all the cinnamon-sugar over, then drizzled the remaining melted butter over. YUM!
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Slow Cooker Scalloped Potatoes with Ham

Reviewed: Jan. 1, 2013
We really liked this! Made 1/2 the recipe, using 1 cup cheese and 1 cup ham. Next time I'll use all the soup/water combo and make sure some goes down the sides, had some issues with burning. (Also used about 1 tsp dried onion flakes as husband does not care for discernible pieces of onion in his food.) 3 hours on HI would have been plenty. Next time I will leave out the extra salt too!
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3 users found this review helpful

Caramel Apple Bars III

Reviewed: Nov. 12, 2012
I used a very similar recipe - the only differences were no lemon juice on the apples and the addition of 3 Tbsp butter or margarine for melting the caramels. I signed on here to see if there were any suggestions for replacing all those caramels - what a pain, and they take forever to melt! But the recipe itself is delicious, we cut and serve it at room temperature. I would have preferred more of a caramel taste but my husband thought it was perfect. When drizzling the caramel I suggest keeping it away from the edges, if it sticks to the dish when baking it gets really hard. I am going to try the caramel topping next time. Yummy!
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Cajun Shrimp

Reviewed: Jan. 22, 2012
Very nice! Note that it's a dry recipe, not saucy - as soon as you add the spices to the oil they will clump and you are sort of pushing them around the pan, and you'll need to keep the shrimp moving as well. Perfect level of spice for us. Serve with a nice moist cornbread which was perfect.
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Feta Cheese Foldovers

Reviewed: Dec. 31, 2011
GREAT! YUM! Big hit with the feta cheese lovers such as myself - others were so-so on them. Made 18 pieces (each sheet of pastry divides neatly into 9 squares), followed other instructions exactly. Before baking they looked very, shall I say, "rustic" - very home-made looking - not at all fancy - but once they baked, they looked absolutely beautiful, even-sized, the filling stayed inside, outsides were lovely flaky golden goodness. They were still quite large for appetizers, but at room temp they divide nicely into halves for the appetizer platter. They also reheat fine in the microwave. I am certainly going to try some of the other filling suggestions given here and try some of my own ideas. Great recipe, thanks!
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Buffalo Chicken Dip

Reviewed: Dec. 31, 2011
Big hit on Christmas Eve! I went to the trouble of shredding sharp cheddar cheese to avoid the oily look mentioned by some reviewers - and it was still quite oily on top. But once the dipping started, it all got sort of mixed in anyway and it was fine. I would not give points for presentation, looked "prechewed" according to my so-helpful brother - but BIG points for ease in the crockpot, and was it ever tasty! Next time - bleu cheese dressing!
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Mom's Best Waffles

Reviewed: Oct. 16, 2011
I was looking for an easy recipe that would make a smaller amount. I halved this and added 1/2 tsp vanilla and 1/2 tsp cinnamon as per other suggestions. It made two perfect and one smaller waffle - just right for our family of 2. Very easy and quick recipe for first-time waffler, they turned out great!
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4 users found this review helpful

Tacos De Matamoros

Reviewed: Feb. 19, 2011
I am giving 5 stars for the method! I was recommended to this recipe after posting an inquiry as to how I could get my cooked ground beef the same fine texture as Mexican restaurants serve. I use this method all the time now to cook hamburger up ahead of time (without the spices except the onion) and freeze it for future use. It is wonderful, so soft and good. Be sure to reserve the broth and add it back in when you continue on with your recipe - I chill it overnight, discard the fat, and put divvy it into the bags with the meat for freezing. I use this meat for chili, spaghetti sauce, sloppy joes, tacos - anything that needs browned ground beef. We love this!
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Pecan Turtle Bars

Reviewed: Feb. 13, 2011
Delicious! Used tips to increase the flour to 2 cups, doubled the caramel layer, used 2 cups chips on top. I baked for 18 minutes, I guess I should have adjusted the time down a few minutes - the caramel layer was so molten that when I sprinkled on the chips they sank down and most could not be spread over the top. This only affects the way it looks, no impact on the flavor!
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Fluffy French Toast

Reviewed: Sep. 18, 2010
Terrific! I cut the recipe in half, using two eggs, and just used regular whole wheat bread. It's worth the few extra minutes it takes. Next time I'm making the whole batch and freezing the leftovers. Thanks for sharing this recipe! **UPDATE** My husband likes this so much that every weekend I make a double batch and freezing the leftovers for his breakfast during the week (I'm at work). Bonus, he has stopped doing the eyeroll when he finds me trolling the internet recipe sites!
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GA Peach Pound Cake

Reviewed: Sep. 5, 2010
Delicious and easy! I made it exactly as written except I halved the recipe, and used about 1-1/2 cups chopped peaches. I baked it for 1 hour in an 8x4" loaf pan. Next time I may add a bit of cinnamon but it really doesn't need anything. Yum!
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Garlic Herb Grilled Pork Tenderloin

Reviewed: Jul. 26, 2010
WOW. It was amazing! Followed suggestions here - used the mini chopper and blended the olive oil, garden-fresh herbs, jarred minced garlic, and added 1/4 cup white wine. Poked holes in the tenderloin and poured the other ingredients over, let sit in large ziploc baggie for an hour. Grilled at medium-high heat (about 375) for about 1/2 hour to 170 internal temperature (not to risk pink pork) and let stand loosely covered with foil for 10 minutes. It was a bit of an adventure for us, grilling something other than steak/sausage/burgers - and the results were SO good; tender, juicy, beautifully seasoned. Thank you, thank you, Party Chef and all the others who shared suggestions and tips!
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