DEWLANNA Recipe Reviews (Pg. 1) - Allrecipes.com (1249612)

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Baked Ziti II

Reviewed: Oct. 12, 2006
This was good. I couldn't find ziti, so I used a pasta called "tubini" it looks almost the same as ziti. Penne would probably work, too. I used low fat (2%) cottage cheese in place of the ricotta. I thought the cheese/sauce ratio was just fine, my son wanted more sauce. This was easy to make and (substituting cottage cheese for the ricotta) I usually have all the ingredients on hand.
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3 users found this review helpful

Awesome Grilled Cheese Sandwiches

Reviewed: Jan. 31, 2006
This is a great idea. We made grilled cheese sandwiches for a church function. I was dreading standing by the stove flipping endless sandwiches. So we tried the oven method. We baked them at 375, 400 seemed a bit hot. I flipped the sandwiches after 5 or 10 minutes, and they were done in about 15 to 20 minutes. The sandwiches that were on a darker cookie sheet browned a lot faster and nicer than the ones on the shiny sheets. I ended up transferring the unbrowned ones to the dark sheet for a few minutes to finish them off. We used thinly slice colby longhorn cheese (that’s what was left from a buffet dinner earlier in the week), squishy white bread, and soft margarine. I sprayed the baking sheets with a non-stick spray and had almost no problem with the sandwiches sticking (a couple stuck a bit where melted cheese escaped from the bread). This is a great idea for making LOTS of grilled cheese sandwiches, not sure it’s worth heating up the entire oven to make just a couple. I’ll bet these would work well in a toaster oven.
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1 user found this review helpful

Penne with Chicken and Broccoli

Reviewed: Oct. 4, 2005
I made this tonight for supper. it was very good, even made with frozen broccoli (I cooked in it the boiling water for about 3 minutes) I added the cooked broccoli to the pan with the cooked chicken, onion and garlic and set it off the heat while the pasta is cooking. This kept the broccoli nice and crisp the way I like it. The reserved water helped the grated cheese melt into a sauce. It semed to be needed. I used more grated cheese than was called for in the recipe and I used a Parmesan/Romano mix (what I had on hand).Next time I will add more onions. This was quick and tasty (and healthy to boot) and I usually will have all the ingredients on hand.
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7 users found this review helpful

Creamy Rice Pudding

Reviewed: Feb. 25, 2004
Pretty good. A word of warning if you make this with leftover rice that was cooked with salt, leave out the salt when you make the pudding. I didn't think about that when I made the puuding tonight. Other than being a bit too salty, the pudding was very good. Soft and creamy, not hard and dry like many baked rice puddings.
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3 users found this review helpful

Salmon with Pecan Honey Glaze

Reviewed: Mar. 27, 2003
Very good. Not as sweet as I thought it would be after reading the other reviews, just sweet enough. I made the recipe as written this time, but next time I think I will mke a few changes. I won't toast the pecans in the oven, I'll just lightly toast them in the heavy pan that I'll be cooking the sauce in. And I will use less butter and oil to cook the salmon.
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11 users found this review helpful

Kettle Corn

Reviewed: Mar. 27, 2003
Very good! I used half white/half brown sugar, shortening rather than oil, and added a teaspoon of "Butter Buds" with the sugars for a delicate buttery taste. I added a bit (1/4 teaspoon) of salt with the sugar, and sprinkled on a bit more salt when it was popped.
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8 users found this review helpful

Roasted Garlic Cauliflower

Reviewed: Jan. 30, 2003
I made this last night. It was wonderful. And easy. It baked in the oven while I did other supper things. Then it had to sit on the counter (covered with foil) while the broiler was busy with salmon fillets (I took it out of the oven while it was a bit undercooked). I mixed the cheese and seasonings in with the cauliflower rather just leaving it set on top and stirred the dish a couple times while it was broiling. My husband and teen-aged son loved. A great way to fix an under-utilized veggie.
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9 users found this review helpful

Best Peanut Butter Cookies Ever

Reviewed: Nov. 9, 2002
I've been making these for years. (The recipe I have calls for just one egg, and no salt or soda.) The quality of the peanut butter makes a big difference in how these turn out. Since I make these for a friend who is a celiac, I use an old-fashion pb that is made with just ground peanuts. The cookies are much tastier than ones made with pb that has oil, sugar, mono- and di-glycerides and such. I've discovered a few things that make these easier to make. I don't measure the peanut butter, I just use an entire 18 ounce jar. I line the cookie sheet with aluminum foil, I don't try to move individual cookies to the cooling rack, I just slide the foil on to the cooling racks. I usually make a BIG batch of dough (2 or 3 jars) and shape most of the dough into 2 inch diameter rolls, wrap in foil and freeze. They keep for several months. When I'm ready to bake then, I let the dough thaw just a bit and slice it into 1/4 in slices and bake as usual.
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Hot Water Cornbread

Reviewed: Nov. 6, 2002
Quick and easy. These would go well with ham or fried fish or chicken as well as being a quick hot breakfast. The first batch I made, I forgot to add the shortening and they turned out just as good as the second batch with the shortening, so I'll be omitting the shortening from now on. They are a bit too salty, but cutting the salt in half makes them too bland for eating without syrup. Next time I'll try 3/4 teaspoon salt. I couldn't form little flatten balls, so I just dropped the batter by heaping spoonfuls onto a well-oiled skillet (I found that an eighth inch of oil worked as well as a half inch) They cook quickly and also burn quickly, so keep a close eye on the frying process.
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208 users found this review helpful

 
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