What a Dish! Recipe Reviews (Pg. 1) - Allrecipes.com (1254115)

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Cheesecake Supreme

Reviewed: Jun. 18, 2006
This is a delicious cheesecake! I used two pkgs. of Neufchatel and it turned out great. I discovered both my 9 and 10 inch pan were broken (from a move) so I had to use an 8-inch. I had too much batter so I put the rest in a mini cheesecake pan, and two mini pie pans. I used chocolate crumbs instead of graham crackers. I really liked it this way. I reduced the sugar in the crust too, to only 2 TBS. I followed the baking time and directions, but baked at 250 instead of 200. It looked great when I turned off the oven, but as it was cooling in the oven (for an hour or two) it developed the biggest crack I've ever seen in a cheesecake- right in the middle. Oh well, it still tastes great. At least the top didn't brown at all like some cheesecake's I've made in the past. I made Supreme Strawberry topping to go on top of this. Great combo!
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Peanut Butter Cup Grilled Sandwich

Reviewed: Oct. 11, 2006
My hubby and I used to make a similar sandwich all the time! We would make two pieces of toast (prefer whole-wheat) and when it was done, immdediately press half (or a whole) Hershey's milk chocolate bar onto one piece of toast (the kind you would use for S'mores). On the other piece of toast, spread peanut butter, then immediately press the two pieces together. The heat of the toast will melt the chocolate, and you don't have to mess with grilling it on the stove!
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17 users found this review helpful
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Garlic Roasted Chicken

Reviewed: Oct. 15, 2006
This chicken was one of the most tender ones I've ever had, and very moist. The suggested cook time was just perfect, too. When it got to 180 degrees, I took it out of the oven, transferred it to a platter and covered tightly with foil while I made mashed potatoes. It rested about 15-20 minutes because I had to boil my potatoes. Letting the chicken (or other piece of meat) rest after roasting is always a good idea. The gravy this made was so delicious and rich, it reminded me of turkey gravy (which I love). I omitted the lime, but used lime juice, used chicken broth instead of wine, used apple juice in the gravy, and omitted the bouillon. I don't keep that on hand and the gravy didn't need it anyway. I did have to add extra broth when making the gravy. I didn't skim the fat either, just because I was short on time. My chicken didn't render a lot of grease anyway. Served with the mashed taters and steamed carrots. Really enjoyed this!
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28 users found this review helpful
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Banana Coconut Loaf

Reviewed: Nov. 8, 2006
This is really good! My daughter said "This is yummy, you're the best cooker in the world! 20 Stars!" It's a funny-looking loaf though. It didn't rise above the pan at all, but stayed totally flat, no dome or anything. It's a perfect rectangle! I used half whole wheat pastry flour, half brown sugar, and half applesauce for the butter. I used 3 small bananas that were pretty much black. I loved the cherries in this (used Trader Joe's maraschino cherries). I'm not a banana bread lover, but this is really yummy!
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2 users found this review helpful
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Cheesy Onion Focaccia

Reviewed: Nov. 14, 2006
This was SO good, and very beautiful too! Simple to make, as well. I don't have a bread machine so I did this by hand. I proofed the yeast first w/warm water (110-115 degrees) and sugar for 10 minutes. Then added the rest of the dough ingredients, using 1 cup of whole wheat flour, and adding 1 tablespoon of vital wheat gluten. I turned my oven to 400 for 1 minute and turned it off; then put the dough in there to rise (after kneading for 8 minutes). It rose beautifully. I only had one onion, but it was enough. It didn't really carmelize in the time stated, and I ran out of time (babies needed my attention) but it was good still. Next time, I would add the garlic halfway through- some of mine burned and became a little bitter. I was impressed with myself upon seeing how pretty this was! :) Tasted great too. Ate this with Corn and Cheddar Chowder. Great recipe!!
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33 users found this review helpful
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White Chocolate Orange Cookies

Reviewed: Nov. 17, 2006
WOW, are these good!! I absolutely love them! So good! I had a little trouble getting the orange zest, but all I had were satsumas, and I take it they're not the best to zest, lol. So I stopped after I had 1 teaspoon (that alone took over 10 minutes!) and just put 3/4 teaspoon of organic orange extract in the dough along with the zest. My bag of white chocolate chips was 12 oz. which was a little over 2 cups, but I threw them all in anyways- I loooove white chocolate. After the first batch was in the oven I remembered that some reviewers had said these cookies don't spread out at all, so I lightly flattened the rest with a fork and liked how those turned out better. These have a perfect texture- I baked for 9 minutes. I like that they don't have tons of sugar like some other recipes (although the white chocolate kind of makes up for that!). I used 1 cup whole wheat pastry flour and omitted the salt because I used salted butter. White chocolate and orange are so scrumptious together. These are sooo good and I think I might make them again for Christmas!
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49 users found this review helpful

Caramelized Onion and Gorgonzola Pizza

Reviewed: Nov. 17, 2006
Really good! I love the contrast of the sweet onion and salty gorgonzola. I used red onion because Vidalia's were unavailable. I made a personal pizza for myself using this recipe, and the Amazing Whole Wheat Pizza Crust from this site. I divided the crust into 4 to make 4 small pizzas because the rest of the fam doesn't like gorgonzola (put other toppings on theirs). I only used one onion (but it was huge) and had some leftover which I will save for something else. Used about 4 oz. of gorgonzola. I've been wanting to try this recipe for a long time and I'm glad I finally did!
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Light Wheat Rolls

Reviewed: Nov. 20, 2006
These are great!! So delicious. The whole family loves them. I'm all proud of myself because they turned out so well. I followed the recipe pretty much exactly; just had to add extra flour in when I was kneading. The directions are very clear and precise, which is nice for someone like me who hasn't made a lot of rolls. I could see how these would make great cinammon rolls. I baked 6 for dinner tonight; and followed the directions for freezing the others. Baked for 8 minutes, cool and freeze. I'll save those ones for Thanksgiving. Thanks for this great recipe!
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5 users found this review helpful

Slow Cooker Vegetable Chili

Reviewed: Nov. 21, 2006
This was very good. I had to change some things according to my tastes or what I had on hand. I used a can of black beans and a can of white kidney beans instead of garbanzo. I omitted the zucchini and added 2/3 cup frozen white corn. I used 2 14 oz. cans of petite diced tomatoes. I don't think I even had 1/3 cup chili powder in the house; I only used 2-3 tablespoons. I added about a cup of chicken broth because the mixture seemed a little dry and I needed to use it. Omitted salt. Served with light sour cream and sharp cheddar. I really enjoyed it!
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97 users found this review helpful

Savory Deviled Eggs

Reviewed: Nov. 23, 2006
Good, solid, basic recipe. I used light mayo and doubled the recipe. I didn't double the vinegar though; did add a tad extra mayo (used light). Dijon is salty already, so I put in a little less salt. My kids made these with me and loved them!
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22 users found this review helpful
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Chocolate Peanut Butter Cup Cookies

Reviewed: Nov. 29, 2006
These are really good! In place of all the chips, and the big pb cups, I used a 12 oz. package of Trader Joe's mini pb cups. They're so cute and just the right size- about the size of a larger chocolate chip. If I had them, I would have added about 1/2 cup pb chips, but it was fine without them. 8 minutes was a perfect baking time. They have a great texture- chewy and soft. I used 1 cup unbleached flour and for the rest, I used whole wheat pastry flour. I also used Adam's natural pb. I reduced the white sugar by 1/4 cup. I've been wanting to try this recipe for a long time and I'm glad I finally did!
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Cobb Salad

Reviewed: Dec. 6, 2006
This was so good, and very beautiful. I just made it for my husband and I, so I used a little less of everything. I used organic baby romaine lettuce and omitted the green onion. I used part of a rotisserie chicken, and put cheddar cheese on my husband's salad instead of blue. Very, very filling, this is a meal in itself!
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6 users found this review helpful

Eggnog Pancakes

Reviewed: Dec. 7, 2006
These were really good. Cut the recipe down to 3 servings. They are so light and fluffy, and I used half whole wheat pastry flour. I used Organic Valley egg nog, and was short 2 tablespoons, so I used skim milk to make up the difference. The batter was so thick that I added a few more splashes of skim milk to thin it out a little. I added extra nutmeg too. Vintage is right, maple syrup does help bring out the eggnog flavor. My kids helped me make these; one stirred the dry ingredients together while the other stirred the wet. I made mini pancakes for them and they just loved them! Great recipe.
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1 user found this review helpful
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White Chocolate and Cranberry Cookies

Reviewed: Dec. 8, 2006
So good. I needed more cookies (but not too many), so I changed the servings to 36. I cut the white sugar back by 1/4 cup, and should have cut back the brown sugar as well, since they are pretty sweet, but so good anyway. I used part whole wheat pastry flour, and 1 teaspoon of pure vanilla extract and 1/2 teaspoon of almond extract- the almond flavor goes very well with white chocolate. I also threw in 1/2 cup of slivered almonds. The dough was very thick with the add-ins but not too difficult to handle. Taking them to a Christmas party tonight so I hope they go over well!
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Indian Saffron Rice

Reviewed: Dec. 12, 2006
This is a great little recipe! Easy and produces beautiful rice. I used saffron threads and brown jasmine rice- just cooked for about 35-40 minutes. It has a mild flavor and goes great with Indian food. Great to have in my recipe box. I forgot to add the salt- would probably do 1/2 tsp. or less if I did put it in.
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Peppermint Brittle

Reviewed: Dec. 15, 2006
Oh wow, this was good!! So easy too. I used approx. 20 large candy canes, but it would have been easier to use the small ones. My kids had fun pounding the candy canes with a mallet to crush them. I used Trader Joe's white chocolate chips (a little over 3 bags). I didn't want to scorch them in the microwave, so I melted them in a Pyrex bowl over a pan of simmering water. The melted perfectly this way. Very nice and smooth. I mixed most of the crushed candy canes into the chocolate, and sprinkled some on top. The brittle didn't break apart at first, we had to poke a butter knife into them and break them that way. Still super easy though. It's hard to stay out of them! We're keeping it in the fridge because it melts easily. We packaged most of it to give away, and kept a small amount for ourselves- it's half gone already!
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Pancakes on the Go

Reviewed: Dec. 16, 2006
I only have olf-fashioned oats and they worked fine. I used whole wheat pastry flour and might cut out the white next time. They were very light- textured, due to the buttermilk. Easy to make, too. I cut the sugar in half because I still wanted to use maple syrup. My 4-year old loved these and ate 4 mini ones!
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8 users found this review helpful

Parmesan Chicken

Reviewed: Dec. 18, 2006
Good basic recipe. I made these, baked them on a layer of homemade pasta sauce topped with mozzarella (just long enough to melt the mozzarella). Served with angel hair pasta, a baguette and steamed broccoli.
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5 users found this review helpful

French Breakfast Muffins

Reviewed: Oct. 9, 2006
I just made these tonight for dinner (we had Slow Cooker Ham and Lentil Soup from this site) and they are so tasty! (How could they not be- they're dipped in butter and sugar!) I think the recipe should make 9 or 10 muffins instead of 12 though, because most of my muffins were tiny. I only used 1/4 cup of butter for the topping and I had some leftover. I used 1/2 cup whole wheat pastry flour. My Mom makes muffins just like these and I haven't had them since I lived there!
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Salmon with Dill

Reviewed: Dec. 20, 2006
Good and simple- doesn't take away from the great flavor of salmon. I used a Copper River fillet and it was delicious. I do plan on using most of this in Salmon Chowder from this site, I think it will be great.
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