Davidica Recipe Reviews (Pg. 2) - Allrecipes.com (13501523)

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Grilled Sesame Chicken

Reviewed: Sep. 7, 2010
Really great flavor! I'm not a fan of teryaki and was afraid this would turn out like that. Fortunately, it didn't. I'm only giving it 4 stars because I altered it with what I had on hand (real apple juice, spicy prepared mustard, and freshly grated ginger). I also had a fresh jalepeno so I thinly sliced that and it added a great kick. We'll be sure to try "as-is" next go 'round ;o)
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3 users found this review helpful

Puff Pastry

Reviewed: Sep. 7, 2010
Easy, easy, easy! And tasty! I divided the dough so that I could use some now and then freeze the rest for later. I didn't refrigerate the "now" dough and it turned out pretty good; really tender before and after baking. I rolled, cut with a cookie cutter, baked, and then sprinkled with ample powder sugar when they came out of the oven. We ate them as cookies :o) We're thinking of using this as a pot pie crust (sweet and savory pies).
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5 users found this review helpful

Meat-Lover's Slow Cooker Spaghetti Sauce

Reviewed: Sep. 1, 2010
Tasty. I didn't use Italian sausage because its not our favorite but an easy "throw-together" meal for the weekday.
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4 users found this review helpful

Simple Scones

Reviewed: Aug. 30, 2010
Easy, peasy ;o) DH said that he's never liked scones and I wanted to prove him wrong ... and I did. These were moist and tender and he was delightfully surprised.
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Cake Balls

Reviewed: Aug. 30, 2010
Family and friends loved these but I didn't and I think it was totally because of me (I don't have a big sweet toothe). You will definitely need to freeze these until completely firm or you will end up with crumbs in your dipping chocolate. Next time, I though about trying a squeeze bottle with the tip cut cut off completely and squirting the chocolate onto the balls (on a cooling wrack so the chocolate doesn't puddle around the cake balls). But then I'd have to figure out how to coat the bottoms. Hmmm... I will definitely work with these more but don't forget to freeze them hard and use a dipping tool of some kind (spoon and / or fork doesn't work very well).
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2 users found this review helpful

Playgroup Granola Bars

Reviewed: Jul. 22, 2010
Great recipe. I made them into cookie mounds instead of bars and baked them for about 20 minutes and they came out tender in the middle and a little crunchy around the edges. A very versatile recipe as well. I added coconut flakes, walnuts, and 2 tablespoons of unsweetened cocoa powder. Yummy grad-n-go breakfast. Next time, I'll try dried cranberries and maybe some orange zest or coconut, dried pinapple, and macadamian nuts.
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Braided Easter Egg Bread

Reviewed: Apr. 5, 2010
Awesome recipe! This was my first attempt at making bread and it was very easy to do. I think it needs a little salt or maybe a little more sugar (or both) BUT its great as is. My husband was in awe (he's not much of a baker) when I told him the raw, dyed eggs would bake with the bread. He loved it. We will most definately make this again in the near futre but maybe without the eggs, make it into a braided loaf instead of a wreath and use it for sandwiches. Oh, and my eggs were completely done.
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Never Fail Biscuits

Reviewed: Mar. 16, 2010
I failed :o( And I SO didn't want to! I followed the directions to a "T" (because I have NEVER been able to make a proper biscuit) but I had to bake them longer just to get some color on them. The tops were ok but had a strange after taste. The bottoms were crispy yet still tasted like flour (??). I'm not sure what I did but I'll keep trying with different recipes. Maybe, eventually, one of these years, I'll be able to make a proper biscuit ::sigh::
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3 users found this review helpful

Scottish Shortbread II

Reviewed: Mar. 16, 2010
I gave it 4 stars because its a happy medium between my tastes and my husband's (and his family's) tastes. He and my in-laws are pie crust eating fools lol. I, on the other hand, eat the filling and leave the crusts for dog or my husband (which ever begs first). If you like pie crust, this is a sweet version. It was good, just not to my liking. I think this would be good as the crust to either a fruit pizza, a cream and berry tart/torte or even a cheesecake. Maybe next time I'll throw in some nuts or slather it with jam (or chocolate!) I will definately will make again for the aforementioned experiments and for my husband ;o)
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1 user found this review helpful

Lemon Scones

Reviewed: Mar. 15, 2010
These were so good! Mine were a tad crumbly yet moist. My husband was extremely skeptical about these because every "stone" he had tried was "dry, hard, and tasteless." This recipe changed his mind ... well, at least when it comes to homemade scones. I added a touch more lemon zest (we like lemony things), 1 1/2 tablespoons of poppy seeds (for an interesting element) and sprinkled sugar in the raw on top. Turned out wonderfully!
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Cabbage Fat-Burning Soup

Reviewed: Jan. 11, 2010
This is a good BASE recipe for those willing to experiment with different veggies and herbs. I "halfed" this recipe. I used 3 cloves of garlic (I LOVE garlic lol), 3 carrots, 1 medium onion, 1 (14.5oz) can of no salt added diced tomatoes with juice, 1 head of nappa cabbage (milder in flavor), 1 envelope of soup mix (beef), 2 cans (14.5oz each) of no salt added green beans, 1 jalepeno pepper (diced), 1 quart of low sodium V8, 1 green bell pepper, 1 box (4 cups) of no sodium beef stock, 2 cups of h2o, 2 large sprigs of fresh thyme (be sure to remove the stems after the soup cooks, the leaves will fall right off), 2 TBs of fresh chopped oregano and black pepper to taste. I first sauteed the garlic and veggies in about 1 TB of evoo and then added the remaining ingredients. I let it simmer for about 5 hours until everything was tender. This yielded 15.5 cups of soup for me. I was going to use a couple of bay leaves but I discovered I had none. Tasted great and yielded a low calorie, low sodium (~60 calories per cup and
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Orange Chocolate Swirl Cheesecake

Reviewed: Dec. 28, 2009
I made this dessert for a post-Christmas dinner for the in-laws. This was an extreme hit for my family and me! I did use contreau instead of the orange juice and up-ed the orange zest to a full teaspoon. This added a VERY nice orange flavor without it being too overpowering for us. I also didn't crush the graham crackers too fine. I did leave some "bits-n-pieces" and it seemed to help with the texture (I'm not a huge fan of crusts period). I also liked the flavor of the crust; light and not cinnamon-y like some cheesecake crusts. I did have trouble using a thin knife to separate the cake from the pan edges once it came out of the oven. I don't think you'll have to do this step; you may end up "de-facing" it like I did. It seemed like once it cooled, it pulled away the edges quite nicely anyway. It did crack but I don't mind cracked cheesecake. The crack gives it more character ;o) All in all a FANTABULOUS recipe!
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3 users found this review helpful

Cream Corn Like No Other

Reviewed: Dec. 28, 2009
I used this for a post-Christmas dinner for my in-laws and its a great recipe. Very high in calories and fat but SO worth it. Everything in moderation, I say ;o) My husband isn't a fan of "tradtional" cream corn but he loved this. Sweet and a little savory and next time I make it (probably around Easter or some other special occasion) I think I'll use a small can of mild green chiles. I think a little bit of heat would compliment this dish quite nicely.
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Glazed Cornish Game Hens With Apricot Pistachio Dressing

Reviewed: Dec. 28, 2009
I used this recipe for a post-Christmas dinner for my in-laws. I wanted something different from the tried and true turkey and dressing or ham. My family LOVED it. You will definitely need more of the glaze; it's so good. I'm thinking of using the glaze as a substitute for barbeque sauce this summer when we grill chicken or pork. My mother-in-law complimented me on this dish by saying it looked like something you'd get at a fancy restaurant. I beamed! Very tasty, easy to prepare and makes a GREAT presentation.
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Big Soft Ginger Cookies

Reviewed: Sep. 8, 2009
I doubled the batch and did some experimenting with the dough. First, I used butter instead of margarine and I added freshly grated nutmeg to the spice blend. Also, I used sorgham molasses but next time I will use straight molasses to get the "tang" and the "bite." The dough was managable without refrigeration BUT I did NOT roll into balls. I used a tablespoon to measure and scoop out the dough and I sprinkled raw sugar on the tops. This worked out GREAT and required no flattening. I was not able to finish the cookies in one night so I refrigerated the remaining dough until the next day. The dough was able to be rounded into balls but did not need flattening. Also, having the dough sit overnight in the refrigerated seemed to let the flavors marinate a bit as this batch was "spicier" than the batch I made the night before. My oven is old and has hot spots (good to know if you're a novice baker) so I baked the cookies for 4 minutes, turned the pan and continued for 3 minutes. They were slightly browned around the edges and set in the middle. I stored them in airtight containers and they stayed nice and soft. If you like ginger then you'll really like these. If you're not keen on autumn spices or molasses, you'll probably not like these. A great tip is to use molases/ sorgham molasses you REALLY REALLY like. If you can get the sticky stuff at a mill, do it. It's worth the effort for maximum flavor ;)
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Corn Dog Muffins

Reviewed: Sep. 3, 2009
My husband LOVES corndogs but they aren't very "healthy." I found this recipe and thought I'd try it out on him. I chunked the hot dogs as others suggested and followed the rest of the recipe to a tee. They were good but I needed to cook them for about 6 minutes longer. They are really great with yellow mustard and though I didn't much care for them (but would definitely make/eat again for quick dinner) my husband said that they were pretty good. If I do make them again, I think I will add some sweet corn and maybe some pimentos and/or jalepenos. Good recipe, though!
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Cabbage Rolls III

Reviewed: Aug. 28, 2009
This is EXACTLY the recipe my grandmother (of German decent) uses for her cabbage rolls or at least they taste exactly like the ones she makes. Out of her 7 grandchildren, I'm the only one that eats these. Thank you for posting! Brought me home.
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5 users found this review helpful

Mandarin Chicken Roll-Ups

Reviewed: Aug. 26, 2009
This is fantastic! Left out the pineapple :( because hubby doesn't like it but it was still scrumptious. I used whole wheat tortillas, low fat cream cheese (not fat free), chopped extra bell pepper and onion (I love them) and didn't use as many cashews. Worked out great and we having them again tonight! LOL!
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Coconut Cream Cake I

Reviewed: Aug. 25, 2009
I made this for my husband's lodge for one of their "potlucks" and it went over beautifully. There were two coconut cakes and mine was gone within 20 minutes and the other cake only had one slice taken out of it :D I did make some adjustments (couldn't fine coconut cream so I used half cream of coconut and half coconut milk) and I made it in 9x13 cake pan (easier travel). Using this recipe I did learn that whipped cream can stay fluffy and nice overnight - YAY! I didn't use all of the sugar to sweetened the whipped cream since the cake had all that numminess soaking into it and it turned out great. I've received requests to make this every potluck! Thanks!!
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