Davidica Recipe Reviews (Pg. 1) - Allrecipes.com (13501523)

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Pork Chop and Cabbage Casserole

Reviewed: Oct. 27, 2010
This was pretty good. My 77 year old grandfather, who likes just "plain-Jane" foods (and there is nothing wrong with those types of people OR food, mind you), thought it was really good. For convenience, I cooked it in the crock pot (use a full can of soup plus a full can of water) on high for one hour and then on low for four hours. I also didn't peel the potatoes and just sliced them into big hunks like you would for a roast. It was filling but I had some dijon mustard on the side with mine and it helped it a bit. The "gravy" would've been really good over rice or noodles. All in all, I'll probably make this again since the "Oldman" is a cabbage and pork lover. Thanks for sharing!
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9 users found this review helpful

Hungarian Mushroom Soup

Reviewed: Oct. 25, 2010
Exceptional soup for us mushroom lovers and it can also present as very company worthy. Instead of adding the sour cream to the entire batch (we wanted to freeze some leftovers for later on), I served the soup in pretty bowls and then added a dollop of sour cream in the middle and a sprinkling of fresh, finely chopped parsley (didn't add lemon juice because I forgot). I was afraid that upon freezing and then reheating with the sour cream already in the soup, it would seperate or curdle and look unappetizing. DH, a very open minded man about eating meatless meals once a week, loved it. We had Cheddar Bay Biscuits with it as well as a Cucumber Salad with vinegar, dill, sugar, and sour cream. Very hearty meal. Thanks for sharing!
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7 users found this review helpful

Italian Cream Cheese and Ricotta Cheesecake

Reviewed: Nov. 15, 2010
We loved this cheesecake. DH is a cheesecake freak and I do believe that this is now his favorite cheesecake recipe. The texture is light and almost "egg custard-y;" almost like egg custard pie. If you're looking for dense, super smoothe, NY-style cheesecake, you need to look at other recipes. The ricotta cheese is prominent as well as the texture. Mine cracked horribly but I followed the recipe and method to a T. I do believe the temp needs to be at 325 degrees farenheit and the cake would probably benefit a water bath while cooking to prevent the cracks. The flavor is absolutely wonderful and, if covered with a sauce, is presentable. Oh, and I love the fact that there is no crust!
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6 users found this review helpful

German Apple Cake I

Reviewed: Nov. 1, 2010
Love this cake! Its so easy, too. All I had were sweet Gala apples and I could have decreased the amount of sugar by half a cup and it still would have been sweet enough. The apple texture turned out fine, too. An easy cake with simple, autumnal flavors and, for the most part, budget friendly, too. Thanks!
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6 users found this review helpful

Boilermaker Tailgate Chili

Reviewed: Nov. 1, 2010
A+ chili recipe! It has just the right amount of spice and kick to it so you don't have to keep reaching for a beverage to douse the fire. Really, really easy to make (just chop and drop for the most part). Its tasty with or without the extra "fixin’s" (shredded cheese, sour cream, corn chips, crackers, etc). As is, it makes a lot of chili. I got about 20 standard sized ladlefuls of the stuff. Thanks for sharing!
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5 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

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

Quick Yeast Rolls

Reviewed: Feb. 22, 2011
These were a great and a special Monday night treat for DH and me. They were very easy to make. I followed the recipe exactly. The dough is extremely sticky, but that can be remedied by spooning the dough into the greased muffin tin instead of rolling into a balls. Again, really great, tasty, quick yeast rolls!
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4 users found this review helpful

Cream Cheese Jalapeno Hamburgers

Reviewed: Oct. 4, 2010
This was ok. Maybe it was the cook but I got little meatballs instead of hamburgers. Plus, they were really dry. The cream cheese jalepeno flavor was great, though; we used the leftover filling as a dip :o)
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4 users found this review helpful

Coffee Icing

Reviewed: Sep. 8, 2010
Very tasty recipe and very easy. DH, DG, and I like really strong coffee flavor so I boiled 1/4 cup of water and added a 1 1/2 tablespoons of instant coffee; I only used about 3 tablespoons of this. Also, I only used about 3 tablespoons partially melted butter instead of a quarter cup (I thought I had a quarter but apparently not). Whipped up nicely and spread pretty well on the chocolate cinnamon sheet cake I made. Will definitely use again!
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4 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

Banana Muffins II

Reviewed: May 26, 2011
I loved these! I read all the "bad" reviews first and have concluded that the bakers either a) mixed the batter TOO much, b) added too many extras like cinnamon and vanilla, or c) all of the above. I made two batches: regular (as written) and toasted coconut and toasted walnuts to batch number two. Both were fabulous :) I used almost black bananas, no cinnamon, no vanilla and they were very banana-y.
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3 users found this review helpful

Pumpkin Pie Pudding

Reviewed: Oct. 25, 2010
This is wonderful especially for those who LOVE pumpkin pie (or pumpkin anything for that matter). This worked on the stove-top (as one reviewer noted) just fine. It took about 40-45 minutes on low heat and stirring occasionaly. This thickened quite nicely, too. I also used more spices, 2% evaporated milk, and "heart healthy" (no hydrogenated oils) baking mix. I also omitted the butter to keep it a bit more "healthy." The general consensus is "wonderful" and DH and I agree that served with gingersnap cookies and cinnamon bourbon whipped cream (or whipped topping) would be terrific but its great on its on with a dollop of whipped topping.
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3 users found this review helpful

Mongolian Beef I

Reviewed: Oct. 22, 2010
Tasty. I had 1.32 lbs of steak so I upped the soy sauce to 4 tablespoons. I had plenty of "gravy" for rice. Also, I didn't have carrots so I used a large green bell pepper thinly sliced and doing so reminded me of pepper steak. Easy, fairly quick, affordable, and good leftovers for the next day.
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3 users found this review helpful

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

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

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

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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3 users found this review helpful

Cheddar Bay Biscuits

Reviewed: Oct. 25, 2010
Tasty and easy. DH made these while I made Hungarian Mushroom Soup and he said they were really simple to make. The in-laws really liked them, too, so this is a definite crowd pleaser. This is a keeper.
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2 users found this review helpful

Garlicky Baked Butternut Squash

Reviewed: Oct. 11, 2010
naples 34102 wrote that this needed no tweaking ... and they were right. I followed their advice and the recipe (to a T) and its delicious. The prep is easy yet time consuming (peeling was difficult and cubing into 1" chunks was a little ambitious and I had to go smaller) but it was worth it. DH really liked so this is a keeper (especially when this stuff goes on sale in the fall for $0.69/lb).
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2 users found this review helpful

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