DM COOK Recipe Reviews (Pg. 1) - Allrecipes.com (1249641)

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Chocolate Chip Pie III

Reviewed: Feb. 24, 2009
Deeeeelicious pie! I was searching for a recipe to use up some extra refrigerated pie crusts and chocolate chips and found this! Made 4 in the last week. (We entertain a lot) Changes that made it over the top...you must use 1/2 brown and 1/2 white sugar, 1 tsp vanilla, 1/2 to 1 cup nuts. I used 1 cup chopped walnuts. EVERYONE loved and raved over this pie. Very simple, very quick and very delicious. Used a mixer the first time, but used a wire wisk the 2nd, 3rd and 4th times. You can't go wrong with this one if you love chocolate, nuts and the taste of a chocolate chip cookie.
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16 users found this review helpful

Floating Island Punch

Reviewed: Mar. 18, 2007
Excellent punch! Made this yesterday for my daughter's 1st birthday party. Needed a pink punch, so my changes were perfect. Kept just about everything the same, but made a few good changes based on all the reviews posted about it being too sweet. These are the changes I made: TOTALLY omitted the sugar water syrup...definitely not needed. Used a 2 liter bottle of Raspberry Ginger Ale instead of the regular ginger ale and carbonated water. The ginger ale taste, not Sprite, is the key. Used 1 can of frozen fruit punch instead of the orange juice, used pink lemonade instead of regular lemonade, used raspberry sherbet instead of orange. To mix - Add the cans of frozen concentrate to your punch bowl, pour in the raspberry ginger ale, stir until dissolved, pour in the cherry juice and cherries making sure to leave out enough cherries to place on top of each orange slice. Add the ice, stir, add the raspberry sherbet in scoops. Stir. Place the oranges on top and put a cherry in the middle of each orange slice. Delicious! Still somewhat of a sweet punch, but the taste was fabulous. Got many, many compliments and people were asking how I made it. This recipe is definitely a keeper that I will use over and over again!
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150 users found this review helpful

Collard-Kielbasa Soup

Reviewed: Oct. 17, 2006
Great recipe! Everyone in the family loved it. Makes a big pot of thick, hearty soup/stew. If too thick for your liking add an extra cup of water. Not much tweaking needed...only added an extra clove of garlic. Bacon was too soft, so next time I'll cook the bacon until crisp, remove from pan and then saute the onion, green pepper and garlic. Don't dice the potatoes too small or they'll break apart when cooked. Would also be good with black-eyed peas. Definitely a great tasting soup!
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12 users found this review helpful

Best Ever Sausage with Peppers, Onions, and Beer!

Reviewed: Jul. 25, 2004
Great recipe! Changed it slightly, but still very, very good. Recipe makes quite a bit and a skillet will be too small. I recommend using a dutch oven only. Don't use olive oil, sausage alone makes more than enough oil! I had to drain excess oil in dutch oven after cooking meat because it creates about a half cup of unnecessary grease that doesn't add anything but calories. Leave the blackened bits on the bottom of the pan, they add flavor. Used 4 peppers, 1 red and 1 vadalia onion. An Italian recipe like this needs more garlic, so I used about 6-7 cloves. Added 2 12 oz bottles of Miller Lite and 2 cans of tomato paste. Sauce is much to thin without the second can of paste. Added extra spices to include basil, italian seasoning and oregano. Didn't have any fresh so I used dried seasonings. Omitted the cilantro because I didn't have any at the time. Doubled the hot sauce and used only hot italian sausage. Simmered everything at the same time to better incorporate the flavors. Served over bow tie pasta with grated mozzerella and parmesan. Will also serve on grinder/hoagie rolls. My family loved it and everyone ate 2-3 helpings! Passed the recipe with the changes on to my cousin who raved about it! This is now in my recipe rotation and will stay there.
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7 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Mar. 7, 2004
This chicken was very good. 4 hours cooking time was definitely enough. We basted it about 4 times. Beautiful dark brown color with lots of delicious juice. Heavy grease and fat on the juice, but just skim that off. Added 2 cloves of garlic and onions in each cavity. rapped it in plastic and let it marinate overnight. Next time I will add a little more cayenne and garlic powder since we like things very spicey. The spice blend tastes very much like poultry seasoning with the extras added in. I will definitely make this again.
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1 user found this review helpful

Crustless Spinach Quiche

Reviewed: Mar. 7, 2004
This an excellent recipe! I made it twice in one week. First time with swiss, second with cheddar. Both times I've ommitted the spinach, which I love, but will add spinach next time. I've also added cooked, roll breakfast sausage. I did use 6 eggs because it seemed like it needed one extra. This is an extremely versatile recipe that will work well with just about any cheese and extras you add to it. Very quick and very delicious!! 5 stars all the way!!!
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3 users found this review helpful

Cranberry Swirl Coffee Cake

Reviewed: Mar. 2, 2004
Very good, quick cake. Changed the recipe slightly to add 2 cans of whole cranberry sauce. It seemed to need some sort of glaze, so I added a powder sugar, milk and orange extract glaze to the top. It was excellent! Has a nice blend of tart and sweet flavors. Everyone really loved it.
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3 users found this review helpful

Honey Garlic Ribs

Reviewed: Nov. 18, 2003
Excellent! Didn't have any white vinegar so I used worcestershire sauce and it was fabulous. I also added 2 extra cloves of garlic and used 6-8 boneless pork chops and baked uncovered for 45 minutes. Smells wonderful as it's cooking. Probably very good with chicken, too. Will be making this very often!
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6 users found this review helpful

Beer Bread I

Reviewed: Oct. 30, 2003
I just made this bread and it was absolutely marvelous! I can't believe how quick and easy it is. It took about 5 minutes to mix and I only used a spoon, not my hands. Took the advice of others and slightly changed the recipe. I increased sugar to 1/3 cup and poured 3 Tbls of melted butter on top of batter before baking it. I used regular Budweiser in bottle. Turned out awesome! The entire family couldn't stop eating it. The beer gives it a nice yeast taste. I will being making this very often. The crust is chewy and delicious. Make sure your slices are somewhat thick. Next time I will add cheddar cheese to the batter and garlic or garlic powder to the melted butter on top. The possiblities are endless. This one's a keeper!
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14 users found this review helpful

Peach Cobbler Dump Cake I

Reviewed: Nov. 9, 2002
Very good, quick and easy to make. My 13 year old made it with very little help from me. It's rich and very sweet, but the sweetness lessens after the first day and the taste is great. I have tried regular and lite peaches. The lite is definitely the best. I added about 1 1/2 teaspoons of cinnamon to the peaches and sprinkled cinnamon on top of the butter. It was a VERY big hit and everyone loved it. The best part is that noone knew that the topping was a cake mix! This one's a keeper. I've made it at least 10 times! Just too easy!!
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83 users found this review helpful

Autumn Cheesecake

Reviewed: Nov. 3, 2002
Excellent cheesecake. I've made many apple cheescakes and this was one of the best. I used golden delicious apples so it wouldn't be so crunchy and doubled the filling, but kept everything else as the recipe states. Don't overcook it or the cheesecake will be somewhat dry. Next time I will put a pan of water in the oven with the cheesecake as I usually do. It keeps it nice and moist and prevents it from drying out. Very beautiful presentation with a delicious taste. I will certainly make it again. It was a big hit at home and at my office.
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2 users found this review helpful

 
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