dfwenigma Recipe Reviews (Pg. 1) - Allrecipes.com (1244865)

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Baked Slow Cooker Chicken

Reviewed: Jan. 12, 2013
Many of the reviews were wonderful. I see that many folks opted to remove the aluminum foil balls. They then added onions, garlic, potatoes, carrots and more. Great ideas. But this recipe differs from some its "cousins" precisely because of the aluminum foil. The dome creates a moist atmosphere to cook the chicken from within. I reasoned that removing the balls was a BAD idea. So here's what I did. I cut up onion - I've tried wedges and sliced - both are fine - and I put a bit of carrot and celery inside. It creates a "mirapoix" sort of atmosphere that transfers into the bird and makes it both flavorful and tasty. The insides tend to be a bit over done. I've added vegetables to the outside as well. Frankly they become a bit mushy. If you like mushy they're great. I've tried adding them in the last hour or two of cooking - and this seems to work OK for carrots. I make a baked potato wedge that mirrors "french fries" but is much healthier and I've tried different types of rice. Both are far superior to really mushy potato. Also the flavor doesn't transfer well into the veggies when they're outside the bird. Lastly I've added broth so that it approaches half the size of the aluminum balls - and THIS is the ideal I think. So stuff the bird, create your balls, add in a bit of broth - season the bird well with whatever you like. Remove the skin if you're trying to cut calories - and make your veggies outside the bird. Add them last minute if desired. I've made this about 12 times.
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70 users found this review helpful

Smokey Chipotle Meatloaf

Reviewed: Jul. 24, 2010
This is excellent. One warning for those who love heat - you can overdo it. I used most of a can of chilis with the adobe sauce and it was a bit much. The problem is the can I found was a bit larger than I thought it would be. Two chili's is probably perfect for this recipe.
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15 users found this review helpful

Chicken Pot Pie II

Reviewed: Oct. 14, 2010
This is an excellent pie. Believe it or not I took one of those store-bought, already cooked chickens, ate the chicken with my roommate and then took the remains, added some herbs and water and boiled the chicken. I then drained the broth, reserved it, and picked the bones until all the meat was gone. I always use whatever fresh and frozen veggies I have on hand. If you want to fit the pie into a 9" crust you have to go a little lighter on the veggies. To reduce calories you can sub out more veggies for potatoes. A sweet potato might also work. I always use Canola instead of vegetable oil. And I cheat, I use store bought crusts instead of making my own. I have made my own and it's much better. Outstandingly good. Rib stickin' for big eaters.
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10 users found this review helpful

Swedish Cream with Summer Berries

Reviewed: Aug. 20, 2011
I really wish I had read the comments before making this. It was a huge mistake. I expected a light, fluffy dessert that was cold and yummy. Instead what I found was a very thin cream. Everyone who enjoyed this "fixed" the recipe and to me that means they created their own. When whipping cream is heated it loses the enzyme which allows it to whip. Thus you are left with a runny mess. I was not pleased and will not make this again. I wish people had registered stars that were associated with this recipe and not their own versions of it. I'm sure their versions are fine, however, that's not the recipe "as written".
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9 users found this review helpful

Summer Berry Parfait with Yogurt and Granola

Reviewed: Aug. 6, 2011
I've eaten a variation on this for years. I'll add the wheat germ. Bananas ripen too fast for me - so it's every kind of berry I can and I use low fat vanilla yogurt. Greek yogurt can be substituted for a heavier flavor. I add plenty of granola with nuts and raisins too. This is good for breakfast or dessert and its so healthy.
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9 users found this review helpful

Best-Ever Meat Loaf

Reviewed: Feb. 23, 2011
This was a show stopper. My brother had two servings and everyone else finished ALL of theirs.
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8 users found this review helpful

Easy Apple Crisp with Honey

Reviewed: Feb. 23, 2011
I couldn't get the coarseness of the crumbs right. I tried compensating by putting more butter and honey over the top - but that just made it gooey. Not sure what I needed to do but this didn't mix up right.
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7 users found this review helpful

Graham Cracker Crust I

Reviewed: May 25, 2009
This crust is indeed a keeper but honestly I think the amount of pie crust is pithy. I prefer a crust that is a bit crustier. Therefore I use an entire box of crackers. You could probably use most of the box except two crackers because I had a bit leftover. I use an entire stick of butter and 1/3 c. of sugar. It makes a delicious, crustier crust. The crust appears to withstand some ingredients such as a pudding pie a bit better. I recognize that many home chefs / cooks will say that this is TOO MUCH crust but it's a matter of taste. I think these crusts are too thin and don't give the contents enough support.
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6 users found this review helpful

Chef John's Pineapple Upside-Down Cake

Reviewed: Apr. 11, 2012
This is fantastic. I couldn't make it in an iron skillet because I didn't have one - I used a wok and then baked it in a regular pan. I don't think there was substantial merit.
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4 users found this review helpful

Clone of a Cinnabon

Reviewed: May 22, 2009
This is a solid five star recipe. I have made it over and over and it is consistently outstanding. No one can resist - even those who aren't huge Cinnamon roll eaters. Beware that it is a huge sugar rush if your eaters have any blood sugar issues you may need to modify or have them skip it altogether. The bread machine recipe is perfect every time. You can freeze these for several weeks with no impact on quality at all. I use small bowls and then put self-sticking wrap on them so that people can microwave them. They make great gifts during the Holidays. Bring them to work for a special continental breakfast. Don't count on baking these in a few quick minutes - these take time - and depending upon weather may take longer than indicated. I also found that temperature affects the dough more than with recipes such as bread. Well worth the time and effort.
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4 users found this review helpful

Italian Peas

Reviewed: Feb. 23, 2011
Incredibly easy and incredibly delicious. I used vegetable stock and no one noted the difference. With veggie stock this becomes a vegetarian delight!
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3 users found this review helpful

Honey Carrots With a Hint of Ginger

Reviewed: Feb. 23, 2011
Everyone loved these - they were a winner!
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3 users found this review helpful

Chocolate Peanut Butter Squares

Reviewed: Jan. 29, 2011
This is probably the simplest and most outstanding recipe I have found. I agree - reduce the butter - it's a bit much for the topping. Increasing the graham crackers does make it better. One thing I think is that you could try different mixtures of chocolate for the top. "As is" this is probably the best simple dessert you can make. This is perfect for teaching simple cooking to kids or those who don't cook because it's a very basic recipe.
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3 users found this review helpful

Nutty Apple Crisp

Reviewed: Nov. 24, 2010
This is a good recipe - in fact it's delicious "as is" but I would add cinnamon. One other thing you could add is a tiny bit of rum or rum flavoring. I've tasted Apple Crisp with rum flavoring and it's just a bit richer. I think the water is needed for five cups. Also I happen to think the ratio of crisp to apples should be a big higher.
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3 users found this review helpful

Sweet Dinner Rolls

Reviewed: Aug. 31, 2010
This is by far one of the best rolls I can possibly imagine. I'm going to try to make this as cinnamon rolls since some of the "clone" recipes aren't all that great. As a dinner roll this is just sweet enough, just soft enough on the inside and just crusty enough on the outside. This recipe is virtually bullet proof. Every time I've failed with it - I was clearly at fault and I could trace my failure. This is one of those recipes where you're better off with the freshest ingredients - good quality butter, fresh milk and eggs - because it's the difference between stupendous rolls and just great ones.
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3 users found this review helpful

Easy Cheese and Ham Scalloped Potatoes

Reviewed: Apr. 14, 2013
This is a good base recipe. After reading all the recipes and making this once I've come to a couple of conclusions. First, the wateriness people don't like probably comes from the fact that the potatoes, certain cheeses and the ham all have quantities of water in them. This is what I've done and I think it comes out well. Slice your potatoes fairly thin (drain well), pat dry if necessary and dice onion. Any ham will do but cubed ham will cook more evenly with the potatoes. . Make a roux by melting 1/2 c. butter; don't allow it to scorch or brown. Add the flour SLOWLY until you create a smooth paste - a whisk works best. Sauce will thicken quickly. The roux should be thicker than the norm because next you will slowly add the heavy cream a tablespoon at a time (NO Half and Half or Milk - cream - with butterfat). Your sauce should be thick but not too thick. Think a bit thinner than cheese dip. Slowly stir in the cheese. The whole should be emulsified but thick. Use chicken broth to thin. This will give it flavor (water will not). Add your powders (if you have any - onion or garlic). In your dish create a layer of potato, onion / garlic; add the cheese mixture and slather over the layer. Create one to two more layers and finish with a layer of sauce on top. Add butter crumbs if you like or just brown the dish "as is". Still delicious.
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2 users found this review helpful

Hearty Mixed Bean Stew with Sausage II

Reviewed: Jun. 17, 2012
This is a fantastic recipe. I used far too many beans so mine took FOREVER. I did have to soak them overnight and even then they weren't anywhere near soft enough to cook - even all day. I cooked for five hours on high and then another three or four. I did add the sausage, but then ham and some leftover chicken. I added onion in addition to the other vegetables. I found that 16 ounces of chicken broth was more than enough. I used the loose pork sausage instead of the kind in the casing - and boy is it spicy. An outstanding recipe.
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2 users found this review helpful

Hearty Mixed Bean Stew with Sausage

Reviewed: Jun. 17, 2012
This is a fantastic recipe. I used far too many beans so mine took FOREVER. I did have to soak them overnight and even then they weren't anywhere near soft enough to cook - even all day. I cooked for five hours on high and then another three or four. I did add the sausage, but then ham and some leftover chicken. I added onion in addition to the other vegetables. I found that 16 ounces of chicken broth was more than enough. I used the loose pork sausage instead of the kind in the casing - and boy is it spicy. An outstanding recipe.
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2 users found this review helpful

Annemarie's Lemon Bars

Reviewed: Aug. 27, 2010
I must have made this wrong because I found this to have a bizarre egg flavor. I used artificial eggs - but I use them for everything with no issues. It also tasted very much of flour as well. Not sure what went wrong. Not happy.
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2 users found this review helpful

Chicken Marsala

Reviewed: Aug. 3, 2010
I made this as directed, however, my mushrooms were not very fresh and I used Onion Powder and Garlic Powder but added no salt. It was very salty but honestly the quality of the Marsala sauce was not fantastic. I think if I had had the full amount of Marsala wine and enough fresh mushrooms it might have been better.
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2 users found this review helpful

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