Deeli Recipe Reviews (Pg. 2) - Allrecipes.com (13582154)

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Slow Cooker White Chili with Chicken

Reviewed: Jan. 7, 2014
jgrollman, did you use 'dried' beans and then add a can of beans at a later time or simply used only canned? I ask because dried beans will definitely soak up the extra liquid called for. If you did not use dried please do try the recipe again because it's really good!
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14 users found this review helpful

Pan Fried Tuna Patty

Reviewed: Dec. 19, 2013
I omitted the walnuts only because I don't care for them but otherwise followed the rest of the recipe as written ... It's a keeper!! :-)
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5 users found this review helpful

Best Ever Beef Marinade

Reviewed: Sep. 19, 2013
I used this marinade for top round beef kabobs (reserved some of the marinade to use for the rice I served them with) and marinated the kabobs with the rest of the marinade overnight and then grilled them medium rare - YUM! Thank you so much for sharing your recipe!
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3 users found this review helpful

Simple Cream Cheese and Ham Spread

Reviewed: Jul. 20, 2013
Wanted something with a little pizzaz for my bagels this morning instead of the usual plain cream cheese so decided to give this a try. I was not disappointed :-) One thing about turmeric is that the amount used in prepared mustards barely affects the mustard flavor but rather is used for its yellow color; it's the color of the seed used that affects the flavor so just use your favorite prepared mustard. My favorite is Grey Poupon Dijon so that is what I used. If you want more 'heat' then my all means use English mustard called for in this recipe or mix Colman's powder with equal amounts of water but add it to taste because Colman's is 'very' hot ;-)
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3 users found this review helpful

Mindy's Macaroni Salad

Reviewed: Jul. 16, 2013
I really enjoyed this mac salad which has a nice balance of ingredients and ingredient amounts! Because of personal flavor preferences (don't care for too sweet) I substituted the sweet Gherkin with a dill pickle and used mayonaisse instead of the creamy dressing/miracle whip.
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3 users found this review helpful

Japanese Cucumber Salad (Sunomono)

Reviewed: Jun. 22, 2013
I love that you use toasted sesame seeds as an addition to this salad! Personally didn't care for using lemon juice for the dressing instead of the traditional rice vinegar or substitute of white wine vinegar so in the future for a touch of lemon flavor for others who might want it will serve garnished with a lemon wedge. Oh, to save peeling time I used English cucumbers which have a very nice thin skin :-)
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4 users found this review helpful

Angel Hair Pasta with Shrimp and Basil

Reviewed: Jun. 18, 2013
So happy to be an experienced pasta a sauce cook and to also have read other reviews. My 3 stars is based on personal cooking knowledge of how this recipe and ingredients would have turned out had I followed directions. Hope my review is helpful for others because this recipe is not hopeless. 1: One can of tomatoes is more than enough. 2: For those who want more 'flavor' try using Fire Roasted Diced Tomatoes instead of Italian. 3: Saute the garlic (I doubled) in the olive oil then add the tomatoes, white wine, parsley and use appropriate amount of dried basil instead of fresh 'or' add the fresh basil just before serving (fresh basil does not hold it's flavor during the cooking process). 4: Use cooked frozen and thawed shrimp (I used cocktail shrimp because that's what I had on hand) but, no matter what size cooked and frozen, do not add to the sauce to heat it until after the sauce has boiled down and just beofre adding the cooked, drained pasta. 5: Cook the pasta while the sauce is cooking down 6: Do not use the oil in the water and do not drain the pasta because the oil keeps the sauce from sticking to the pasta and the starch from not draining helps the sauce to stick to the pasta better.
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21 users found this review helpful

Japanese Style Deep Fried Shrimp

Reviewed: Jun. 17, 2013
Oh my goodness!! No words of praise are enough!! Don't forget to also deep fry some veggies to go along with the shrimp!! I sliced part of a zucchini 1/4 inch thick and peeled and sliced part of a sweet potato 1/4 inch thick and also used a few snow peas; of course you'll need to use more batter and egg accordingly. I suggest dredging the veggies before the shrimp (for bacteria reasons). I cheated and used Kikkoman Tempura Dipping sauce - Yum!! Oh, and the veggies took between 3 - 4 minutes to fry to be 'just tender'.
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1 user found this review helpful

Fried Avocados

Reviewed: Jun. 15, 2013
I used Panko crumbs instead of flour (they have a nice light fluffy crunch) and paprika instead of herb seasoning and cumin. Also added Tabasco to the egg batter for more of a flavor punch and served with Marie's Blue Cheese salad dressing (available in the refrigerated produce section of most markets)for dipping sauce. Yum!
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9 users found this review helpful

Rum-beer Float

Reviewed: Jun. 15, 2013
This recipe came in my inbox last night (Friday) and it was perfect timing to try because a couple of friends were over for a movie ;-) I didn't have root beer and spiced rum on hand but did have cherry cola, Bacardi Gold and French vanilla ice cream so gave that a try. YUM! Thank you so much for the fun, tasty idea and am now going to experiment with assorted soda and rum flavor combinations and, of course, with root beer!!
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1 user found this review helpful

Carolyn's Oh-So-Easy Cherry Cobbler

Reviewed: Jun. 13, 2013
Measured everything out as stated, opened the can of cherries and proceeded. Am very good at following directions to a 'T' and was very optimistic because of all the rave reviews but this recipe turned out to be a disaster and nothing even close to a cobbler. I don't remember ever giving such a bad review but guess there is always a first. Would give zero stars if possible. What a waste of precious food money
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0 users found this review helpful

Savory Garlic Marinated Steaks

Reviewed: Jun. 7, 2013
Am not a balsamic vinegar fan so used red wine vinegar instead. Very happy with this marinade for both steak and chicken. Make a note to yourself regarding discarding leftover marinade: Instead of being wasteful simply cook it in a small saucepan at a slow rolling boil for five minutes and use it to flavor pasta or rice ;-)
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3 users found this review helpful

Sunshine Juice

Reviewed: Jun. 6, 2013
I've been making almost this exact drink for over a quarter century to have with a plain bagel or toast for most breakfasts during the week!! What I do differently is use a blender with 6 to 8 oz orange juice (3 to 4 oranges), 1 cup of raspberries, 1 banana and instead of using mint I add a couple of heaping tablespoons of vanilla flavored protein powder for the flavor twist and the extra nutrition it bestows.
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18 users found this review helpful

Maple-Garlic Marinated Pork Tenderloin

Reviewed: May 27, 2013
I used this marinade (without the pepper) to grill dark meat chicken kebabs and served them over calrose rice that was drizzled with the cooked reserved marinade - Yum!
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3 users found this review helpful

Sauteed Radishes

Reviewed: May 11, 2013
Yum! For a flavor twist try adding some thyme ...
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15 users found this review helpful

Chef Gerard's Award Winning Caesar Salad Dressing

Reviewed: Mar. 8, 2013
This dressing is absolutely wonderful, Bueny! Can't help but wonder why it's called Caesar Dressing since the ingredients nor the flavor is anywhere near Chef Caesar Cardini's original creation though.
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10 users found this review helpful

'Secret' Salad Dressing

Reviewed: Mar. 8, 2013
Love this dressing! I grated the onion so wouldn't have to use a blender; much easier to clean a grater than to wash and dry a blender bowl and lid ;-)
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3 users found this review helpful

Traditional Mexican Guacamole

Reviewed: Mar. 7, 2013
Excellent guacamole recipe, Kaersten!I made just two minor changes due to personal preference; reduced tomato (used roma) to 1/2 cup and added 1/2 teaspoon crushed garlic for an added kick of flavor.
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4 users found this review helpful

Deep Fried Cabbage

Reviewed: Jan. 8, 2013
Really good basic recipe however it needs some work. First, do not core the cabbage wedges (or at least not completely) in order to help keep them from possibly falling apart. Secondly, there is a lack of flavor so I suggest to add about 1/4 cup of prepared mustard (I prefer Dijon) to the egg wash and increase the grated parmesan from 1 cup to 1 1/2 cups and mix that extra 1/2 cup in with the bread and flour mixture (fresh parmesan instead of the canister kind is best). And last but not least, the wedges will absorb seasoning better if par boiled in salted water for about two or three minutes and then drained before coating and frying.
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6 users found this review helpful

Asparagus with Brie

Reviewed: Jan. 6, 2013
Thank you for your recipe idea and instructions. Since I don't personally care for the flavor of any cheese in the category of soft cheeses I opted for the semi-soft smoked gouda instead. As with others who mentioned there is too much cheese I also halved the amount because prefer asparagus and cheese not cheese and asparagus. I also substituted Panko crumbs for the bread crumbs because Panko gives a lighter crunchier coating (used your recommended amount though). Oh, and did use toasted sesame seeds because I love their flavor and was a nice compliment to the smoked gouda.
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3 users found this review helpful

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