DRAGONSHEART64 Recipe Reviews (Pg. 1) - Allrecipes.com (1318470)

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Delectable Marinated Chicken

Reviewed: Jul. 3, 2010
Oh my goodness! This stuff is great. I made mostly as written...never buy garlic salt or garlic pepper, so just added salt/pepper and more garlic (probably at least twice the called for amount). Only marinated the 4 hours and did on the grill. My 13 year old son just devoured it! Will make again and hopefully marinade even longer next time. Served with grilled pineapple and rice
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326 users found this review helpful

Pork Brine

Reviewed: Oct. 2, 2007
I use it all the time and it's absolutely wonderful. Make sure you use about a pound of ice cubes...one tray may not be quite enough. One very important missing bit of info...make sure you rinse chops thoroughly and pat dry with paper towel before you cook. They are best if grilled or broiled. Don't be afraid of the salt...but make sure not to marinate more than the 2 hours...slightly less if chops are very thin...this is NOT an overnight brine.
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185 users found this review helpful

Enchiladas

Reviewed: Jan. 7, 2002
ooooo! These are YUMMY! Forget the canned sauce, use *Red Enchilada Sauce* also from this site--the 2 cups it makes is just right for this recipe. It is made with stuff on hand and beats the canned junk for taste. I also used only 1lb of turkey and had plenty. My 5 year-old devoured this (even though he thought there were too many *yunions*) They only thing I think I will change the next time I make them (soon) will be to add maybe 1/4c of the red sauce to the meat mixture. I also used sharp cheddar, but that is merely a personal preference.
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102 users found this review helpful

Microwave Pralines

Reviewed: Jan. 3, 2002
These are VERY good! Used real butter instead of margerine. My only problem was that they started to firm up quicker than I could spoon them out...so I dumped it all on the wax paper and separated it with spoons. Much simpler!
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51 users found this review helpful

Bacon Quiche

Reviewed: Feb. 1, 2009
Followed the ingredients as written, but changed up the procedure just a bit. I used my xlarge muffin tin (makes 6 giant muffins)sprayed with non-stick spray. I mixed the eggs, milk, butter and baking mix with my blender stick. I took the bacon and cheese (and a bit of precooked sausage I had left over) and divided it evenly between the 6 muffin cups...then I poured the egg mixture on top...was exactly enough. I baked for about 20 minutes. The only problem I encountered, was a there was a lot of extra butter on the top that I had to mop up with a paper towel...next time I will cut down on the butter, or leave out entirely. The little *mini quiches* turned out just beautifully...made for a lovely presentation and easy storage of the leftovers. It also makes it easy to personalize for each person...I added some green onion and red pepper to my own since my husband and son wouldn't have liked it in theirs.
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33 users found this review helpful

Granny's Brownies

Reviewed: Jan. 5, 2002
They were in the oven 3 HOURS and never did get done! I went back through the recipe and I did nothing wrong...this is the worst kitchen disaster I've EVER had!
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26 users found this review helpful

Sweet and Tangy BBQ Sauce

Reviewed: Aug. 7, 2007
Used this in place of bottled sauce in Freak'n Good Ribs. Everyone just devoured them. Not too hot, not too sweet.
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22 users found this review helpful

Key Lime Cake II

Reviewed: Jan. 25, 2002
I went to make this and realized I did not have any lemon pudding mix...I used a lemon cake and vanilla pudding along with the Key Lime juice. Turned out just fine. My son (5) and my boyfriend thought this was awesome. I made it in a bundt pan, and it is such a lovely yellow color! I did, however, not use even half of the glaze..next time I will use only about 1/2 - 3/4 cup of powdered sugar, and just enough juice to make it the right consistancy. Definitely a keeper recipe, though. Moist and yummy.
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22 users found this review helpful

Frosted Banana Bars

Reviewed: Oct. 7, 2001
These were very good..moist and yummy. I really wouldn't classify it as a cookie though...not even brownie like. I would just call it a banana cake and leave it at that. If you are looking for a bar cookie, this isn't the recipe for you. If you just want a delicious way to use up those banana...this is perfect!
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21 users found this review helpful

Party Punch IX

Reviewed: Dec. 6, 2004
I made this punch for my wedding reception and it was a HUGE HUGE hit! The recipe was passed around to nearly everyone.
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13 users found this review helpful

Cider Cheese Fondue

Reviewed: Jan. 8, 2007
This was just brilliant! I used flour instead of cornstarch and it worked just fine. When it got a bit too thick after sitting in the fondue pot a while...I warmed some addition cider in the microwave and stirred it in just a little at a time. We used Italian bread and lil smokies to dip...was outstanding and soooo simple.
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12 users found this review helpful

Ice Pops

Reviewed: Jun. 13, 2002
These are great and my son loved them...but the recipe made FAR more than would fit in my 8 count mold. I need to buy at least two more I think. Makes quite a bit. We used Berry Blue jello and Blue Moon berry Koolaid.
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12 users found this review helpful

Cherry Delight

Reviewed: Jun. 18, 2011
This was my mother's *go to* recipe. She took it to nearly every gathering we ever went to. She never cut-into-squares-and-then-top. Once it cooled in the pan, she would spread the cool whip and then top with the cherries...she would use a spoon and place each individual cherry to make sure there was enough to cover beautifully. We've used many other toppings over the years, too...strawberry, blueberry, pineapple, etc. Everyone is always shocked to hear about the saltines. :o)
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10 users found this review helpful

Strawberries

Reviewed: Dec. 16, 2008
My mother's recipe called these *Sugar Plums*. We rolled them into balls and then used multi-colored sugars to roll them in. Which ever way you choose, these are just AMAZING! I've always loved these...worth the extra trouble.
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10 users found this review helpful

Ken's Perfect Hard Boiled Egg (And I Mean Perfect)

Reviewed: Apr. 2, 2010
Got 23 out of 24 perfect eggs! They are pickling away for Easter. Having read the reviews of problem with cold eggs cracking once they hit the boiling water...I put my eggs in a bowl and ran hot tap water over them. I let them sit while I waited for the water to boil. Used a plastic slotted spoon to transfer, and not a single egg cracked. The one egg I had a tiny chunk out of as I peeled. Certainly much better odds than I normally get! (And I ate the evidence, so no one will ever know)
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8 users found this review helpful

Cherry Meringue Dessert

Reviewed: Mar. 31, 2008
My mother made this recipe for at least 40 years. It was a huge hit every where she took it and it was a favorite of our family. You can use any kind of pie filling you want to change it up...blueberry, strawberry, pineapple...all are fantastic. No one could ever believe there were crackers in the crust...it bakes up sooo beautifully.
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8 users found this review helpful

Angel Biscuits II

Reviewed: Dec. 26, 2001
I had never heard of an angel biscuit and was eager to try these..the disciption of a *roll-like biscuit* is an apt one. The recipe wasn't difficult, although I had to let them rise longer than the stated time and they never raised as much as I expected. I find the flavor of these a bit *strange* but that is probably just me. I think I will stick to biscuits when I want biscuits and rolls when I want rolls.
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8 users found this review helpful

Oatmeal Pudding Cookies

Reviewed: Jan. 8, 2007
So happy to find this recipe! I had it many years ago and misplaced it. Made these for a friend for Christmas whose favorite cookie is oatmeal raisin...I did add about 1tsp of cinnamon...he just loved them. In the past I've used butterscotch and chocolate pudding with excellent results.
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7 users found this review helpful

Stuffing Bread

Reviewed: Nov. 25, 2008
I love this bread! I make it every Thanksgiving to use to make my stuffing for the turkey. My mom used to buy pre-seasoned stuffing bread at the local bakery, and I've looked for years in vain to find somewhere that sells something similar. I discovered this recipe about 2 years ago and it works beautifully! I use my bread machine to mix the dough, but bake in a regular bread pan.
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6 users found this review helpful

Sadie's Longboy Cheeseburgers

Reviewed: Apr. 4, 2008
Followed the ingredient list except for the cornflake crumbs...didn't have any, so used Ritz cracker crumbs as I do for my meatloaf, and I added shredded cheese to the mix. Changed up the cooking method a bit for an experiment. Used about 6 small Italian hoagie buns, split. Spread the meat mixture about a 1/2 inch thick on one side and then put the top back on. I then wrapped each individually in foil and baked 30 minutes in the 375* oven. To serve, I cut each in half. Worked out faily well this way and kept the bun from getting too crunchy. My son liked them very much, but my husband and I thought they we just ok...just seemed to be lacking *something* for me, and my husband didn't like the soggy bread bits. My try again sometime.
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6 users found this review helpful

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