Daisy Mae Recipe Reviews (Pg. 7) - Allrecipes.com (131404)

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Big Al's K.C. Bar-B-Q Sauce

Reviewed: Aug. 29, 2008
I loved this recipe. I made it exactly as the recipe stated the first time--but had to add 1 more cup of tomato sauce and 1/2 cup extra of ketchup--then it was perfect for me. I made this for Sarge's EZ pulled pork on this site--I was a bit disappointed that the sauce broke down in the crockpot and became soup like--not to worry though--I slathered Big Al's KC BBQ Sauce over the meat when it came out of the crockpot...it was awesome. I made the recipe a second time (just can't get enough of this)marinated some chicken legs then had some BBQ sauce on the side for dipping--talk about yummy....thanks Big Al...I love it!
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Summer Beer II

Reviewed: Aug. 29, 2008
Made this for a get together-and everyone really loved it. I followed the recipe exactly..perfect. One of my guest said he would drink anything but beer--he was shocked to find out beer is what he was drinking! Thanks Patty!
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Summer Corn Salad

Reviewed: Aug. 29, 2008
YUMMY is all I have to say. I made this with pulled pork and restaurant style coleslaw from this site. I followed some advice from the reviews-used cherry tomatoes and halved them. Used some scallions and garlic salt. Did not use the olive oil, did not need it. I used 1tbsp of white vinegar and 1tbsp of balsmic vinegar. I also used a vidalia onion which I carmelized; and be sure to use FRESH basil-this is the key for a tasty salad. To finish this wonderful salad off, I topped it off with feta cheese--it was awesome. thank you Eileen for a cool, refreshing summer side dish...
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Sarge's EZ Pulled Pork BBQ

Reviewed: Aug. 29, 2008
Used this recipe for the cooking part and it was great. I did notused the beef broth or coffee but instead used Al's KC BBQ sauce from this site--the sauce is awesome--but the saw broke down in the crock pot and became more like a stew than a thick sauce for pulled pork. Luckily I reserved some of the BBQ sauce and was able to slap it on top after cooking--yum yum and so easy. Do plan on using Christopher's version this winter...thanks for sharing.
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Photo by Daisy Mae

Peach Whirligigs

Reviewed: Aug. 29, 2008
All I have to say is YUMMY and I can't wait to try this with apples in the fall!! I have been making these cinnamon buns with Bisquick for years--now with low fat bisquick, so this recipe was really easy for me. My Dad who does not really care for peaches had more helpings than anyone--he LOVED it. I added more peaches (both yellow and white)only because I love my fruit dishes full of fruit. Thank you Tally for sharing such an easy recipe that I will surely use again this winter during those chilly nights.
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Fresh Southern Peach Cobbler

Reviewed: Aug. 29, 2008
This recipe was very good... I always use more peaches (fruit) than a recipe calls for when baking a dish like this as the fruit breaks down--I like lots of fruit. I also added a little bit of Armaretto in with the peaches...oh yum! Thank's Amy....
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Taco Pasta Salad

Reviewed: Aug. 29, 2008
I brought this to a cookout and got mixed reviews. The bowl did not empty, but those who did try it liked it--I think for some they couldn't see the connection between taco's and pasta salad. My husband liked it, so that is what is important. From previous reviews, I used lime juice, black olives, black beans, salsa and green onions. Will try again next summer..thanks Gert.
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Restaurant-Style Coleslaw I

Reviewed: Aug. 29, 2008
My husband and father in law loved this--I'm not a coleslaw person. I shredded green and red cabbage as well as the carrots. Thanks to previous reviews, I used an 1/8 tsp of celery seed and 1/2 tps onion powder. I also used low fat buttermilk and used it in place of regular milk as well. I did not use onions, but plan on trying that next time. I will make this again, thanks Marsha.
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Restaurant-Style Potato Salad

Reviewed: Aug. 29, 2008
I thought this potato salad was pretty good--did not use celery, pimento or shredded carrot only because I don't care for them in my potato salad. I used white rice vinegar and honey mustard instead of regular mustard. I also used a dash of dill weed. From previous reviews, I made the dressing separate and mashed the yolks in the dressing. Great flavor--will make this again. Thank you for sharing Mary Ann
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Hummus III

Reviewed: Jul. 21, 2008
Made this for my husband and I who love Hummus--I used some minced garlic for the top with olive oil and also added some garlic powder--it was better than the store. No need for me to buying store brand any longer....thank you!
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Exquisite Pizza Sauce

Reviewed: Jul. 21, 2008
Thought this was excellent--so easy to put together, no need to buy pizza sauce already made.....thank you!
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Photo by Daisy Mae

BLT Pasta Salad

Reviewed: May 29, 2008
I thought this was pretty good. I used half of the bacon flavor Hidden Valley and half of the Hidden Valley Ranch Low Fat Sour Cream dressing-the flavor was very good. I used cherry tomatoes (cut them up), scallions, red onions, colby cheddar cheese and fresh crumbled bacon (added that in just before serving. The salad was color and I used a funky swirl type of pasta which I got lots compliments on. Several people including my hubby loved the salad and complimented!! I will make again....be sure to make the day before so the flavors will blend....
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Photo by Daisy Mae

Split Pea Soup

Reviewed: Jan. 7, 2008
Thought this recipe was excellent. I did soak the peas the faster method stated in the recipe-but disgarded the water once I was done completely soaking them. I also rinsed the beans very well, then put them in the stock pot with 2 quarts of chicken broth. I used on potato and grated one carrot and used a pinch or so of coriander and dill weed. The soup was not as thick as I had hoped, but I feel that had something to do with not using the same water as I had soaked the beans in-I just thickened it with some cornstarch and it was perfect...even better the next day. My husband never liked pea soup, but surely loves this one. I will try making this next time in my crockpot-I'm sure it will be wonderful. thank you Sandra for sharing your recipe.
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Turkey Pot Pie I

Reviewed: Dec. 26, 2007
This recipe was very good. I made a few changes to the recipe; I first baked the pie shell to avoid a soggy crust; I did not use celery because I did not have any, but did use some frozen peas and corn. I also substitued chicken broth instead of the water with the chicken bouillon other than that I followed the directions exactly. My pie came out delicious-a nice pie FULL of turkey and all the trimmings--hubby loves the pie! Thanks Linda!
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Photo by Daisy Mae

Jam Filled Butter Cookies

Reviewed: Dec. 16, 2007
Another great recipe from All recipes... As suggested by other members, I added a teaspoon of vanilla and a 1/2 tsp of salt (if using unsalted butter) and rolled the cookie in sugar before baking. Once the cookies came out, I dusted them with powdered sugar..very pretty. I used three kinds of preserves, strawberry, pineapple and seedless boysenberry...yum! There are so many different types of preserves out there, especially this time of year. This cookie is very light and isn't meant to be too sweet...grab a cup of tea and enjoy. I will be making these for gifts this year...a great cookie. Thanks Missi
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Easiest Peanut Butter Fudge

Reviewed: Dec. 16, 2007
Thanks to all the reviews, I too made a few adjustments. I used 2 cups of brown sugar, 1 cup of all natural peanut butter and 3 cups confectioners sugar. When I beat it in the bowl, the mixture started to crumble, so I think it had something to do with the all natural peanut butter, I simply put it all in the pan, and used butter spray on the back of a spatula and pressed all the crumbs in the pan. The next day, I cut it into squares and it was perfect. My guests all loved it--I will be giving some out for Christmas gifts this year...thanks Angie!
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Mouth-Watering Stuffed Mushrooms

Reviewed: Dec. 16, 2007
I followed the recipe exactly except I added a small can of minced clams and dipped the mushroom top in breadcrumbs. I also froze mine one day before, then pulled them out and cooked them. I was not happy with the results as I found them very watery; next time I will not freeze them and see how they turn out. I think you could safely cut back on the cream cheese to a 6oz--my guests did not complain-they all disappeared. I used medium size mushrooms and used 2 packages-plenty of filling plus leftover...thanks for the great recipe!
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Photo by Daisy Mae

Old Fashioned Peach Cobbler

Reviewed: Sep. 8, 2007
I thought this recipe was EXCELLENT. I did make a few changes after reading several of the reviews. I did double the crust recipe-it was a bit much-I could have done just fine with a batch and a half. I used a 1/2 cup of shortening and the remaining amount was butter. I used approxiamtely 4lbs of peaches-as far as I'm concerned, you can never use enough fruit in pies. I used 1/4c lemon juice and 1/4 c orange juice. I used 4 tablespoons of cornstarch, one teaspoon of vanilla and a sprinkle of ginger. I also used 1/2 cup of white sugar and 1/2 cup of brown sugar as I used fresh fruit that was sweet enough. I also made the fancy lattice work on the top as suggested by French Blue-it came out gorgeous. I topped mine with some whipped cream and a sprinkle of cinnamon on top. The crust was flakey and delicious and the filling was to die for.....take a look at my picture...and try this recipe!
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Italian Sausage Soup with Tortellini

Reviewed: Apr. 7, 2007
A great soup---great comfort food on a winter's night.
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Real Italian Calzones

Reviewed: Apr. 7, 2007
I had to add a second review because this time I followed the recipe except for the mushrooms, we used onions instead---boy was this good!!! I will continue to use this recipe and try different fillings, maybe chicken and brocolli next--my husband loved it!-----First review--> I thought this recipe was very good-however I made a few changes because I did not have everything on hand. I followed the dough recipe without changes and thought it came out great. I used some buffalo chicken sausage with pineapple, onions, peppers, mozarella and a spoonful of cottage cheese (you can't even taste it). I egg washed the top and topped with some garlic salt, garlic powder and pepper...with a bit more shredded mozarella--came out gorgeous! We also used our favorite tomato sauce to dip the calzone in-my husband loved it! This recipe is so versatile--have fun with it. Thanks for sharing Jenny.....
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