dsz5463 Recipe Reviews (Pg. 1) - Allrecipes.com (13700055)

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Southwestern Turkey Soup

Reviewed: Nov. 28, 2009
Oh.My.Goodness. This was sooo good. I made a few changes, most inspired by the other reviews. I used turkey stock, 28 oz diced, seasoned tomatoes, 14 oz tomatoes w/ green chiles, 1 can each black beans and white corn. Onions and celery cooked in chicken stock (excess from T-day dressing). Skipped the fresh tomatoes, small can of chiles and cayenne. Doubled the cumin and added coriander and chili powder. It sounds like a lot of changes but I really just tweaked it to our preferences. I put the whole mess in the crockpot for a few hours and served over crushed tortilla chips to thicken and topped with sour cream, scallions and avocado. This one's absolutely a keeper and spicy-loving DH didn't think it needed any additional heat-it wasn't hot but had so much flavor it didn't need more kick to make it interesting. Next time I may add some sauteed sweet red peppers but I'd be happy making it the same way again. Five stars because I think the original would be just as good, just different and I don't ever follow any recipe exactly anyway. Thanks, Doug.
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91 users found this review helpful

Strawberry Jam

Reviewed: Jul. 10, 2008
Very good. I took the advice and reduced the sugar. I pulsed berries in the food processor to get 8 cups chunky puree, used 4 cups sugar and scant 1/4 cup lemon juice. My berries had flavor but weren't super sweet. I'd use 3 cups sugar for very sweet ones. Wasn't sure about the lemon juice at first but it made it better. I made 3 batches and got 11 pints plus a cup or so. It jelled nicely. For those who got it too soft- Use some underripe berries, that's where the pectin is. Heat it to a full rolling boil (it still boils like crazy no matter how much you stir) and let it go for a few minutes. It'll bubble kind of like thick oatmeal does, big bloopy bubbles, only lots more and faster and it'll start looking like jam-ruby colored and glossy. As long as you stir it and have a heavy bottomed pot it won't burn. The heavier the pot, the higher heat you can use. If you have a thin pot use medium heat. It will take longer but it will get there. Also, try using a wooden spoon that's flat on the end, like a spatula. You'll scrape more of the bottom and it's less likely to stick. Now on to the peaches...
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37 users found this review helpful

Maple Turkey Brine

Reviewed: Jan. 7, 2012
Oh my, this was good. I left out the bay leaf, subbed Maker's Mark for the sour mash and marinated a pork rib roast overnight. Roasted it at 450 for 15 minutes, dropped the temperature to 350 until the roast was just barely pink. What wonderful flavor. It was so good I boiled the marinade and used it as a sauce alongside the roast and simmered the leftovers to reheat. I will use this often-thanks for sharing.
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14 users found this review helpful

Ziti and Eggplant

Reviewed: Aug. 10, 2009
This was good. I'm giving it four stars because as written I can see where others would find it bland. I sauteed a cup of chopped onion along with the eggplant until lightly browned. Added a heaping tablespoon of chopped garlic, two cans of stewed tomatoes and half a cup of homemade roasted red peppers in garlic and balsamic vinegar. I also added a good splash of red wine, half a dozen chopped fresh basil leaves, and a heaping spoonful of pesto and topped with parmesan. The recipe as written is a great start, each cook just needs to adjust according to their own tastes.
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10 users found this review helpful

Watermelon Cooler Slushy

Reviewed: Jul. 24, 2010
Very good. I used frozen watermelon cubes in place of ice. This would be great with other fruits added in for variety.
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6 users found this review helpful

Bacon for the Family or a Crowd

Reviewed: Dec. 7, 2008
I bake mine on a rack in an unlined sheet pan (thank you Ina Garten) and slightly undercook the entire pound of bacon. Any leftovers are wrapped and frozen and a quick zap in the microwave oven warms it and gives the final crisp so it's ready any time (thank you Dad). A plastic spatula neatly removes cooled grease from the pan so there's no waste of foil. The do-ahead method ensures it's ready when you want it. I buy it in bulk and cook it in the oven along with other savory dishes (not bakery) as long as the oven is on. I don't time it, just do it by eye. Longer cooking at a lower temp will render more of the fat and make it crispier.
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6 users found this review helpful

Easy Bake Fish

Reviewed: Nov. 10, 2008
Very good-quick and tasty. An even easier (lazier, in my case) version is to use honey mustard salad dressing or dip. I used Ken's Steakhouse brand and it was good as well. Next time I may broil them at the end to get the top a little carmelized. I didn't have any leftovers, but I bet they'd be good on a salad for lunch.
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4 users found this review helpful

Cherry Cream Cheese Pie

Reviewed: Jun. 3, 2010
Entirely too sweet and gloppy. I didn't use the whole can of condensed milk and topped it with fresh strawberries instead of pie filling but it was still too sweet and did not set up. It has potential so I may try again either doubling the cream cheese or halving the milk and that may warrant more stars but as written it's an achingly sweet mess and only worth two stars.
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3 users found this review helpful

Bacon Mushroom Swiss Meatloaf

Reviewed: Dec. 1, 2008
Very tasty. I cut the bacon into small pieces and fried until crisp and used 8oz mushrooms, finely chopped and sauteed in the bacon drippings. I added a packet of onion soup mix, some ketchup and steak sauce, and bread crumbs and oatmeal instead of corn flakes. I laid 4 strips of bacon on top to bake and put the cheese on the individual slices. I used 2 pounds of 90% lean beef and it was juicy but not greasy. DH thought it was great and said it's a keeper. Thanks for sharing.
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3 users found this review helpful

Party Pinwheels

Reviewed: Dec. 19, 2009
Instead of ranch mix I added well-drained chunky salsa, left out the celery and peppers and kept the scallions, olives and cheese. Put in a litttle sour cream, a sprinkle of chipotle sauce, mixed the whole mess together, spread on two leftover giant tortillas and DH raved.
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2 users found this review helpful

Key Lime Cheesecake I

Reviewed: Jun. 13, 2009
This was awesome. I started to use less key lime juice but tasted the batter and ended up using the full amount and it was the perfect blend of tart and sweet and full of flavor. I made 8 mini tarts as well because I knew I wasn't going to be able to wait until the following day to have some. I also beat the snot out of it with the hand mixer and didn't bother with the pan of water and it turned out beautifully-no cracks. And I licked the bowl clean, raw eggs and all... The only thing I left out was the zest-personal preference-but I made sure to use all the pulp from the limes. Next time I'll use a shortbread crust (not wild about graham) to have a milder flavor so nothing competes with the lime, but it's still a 5 star as it stands. Loved the lighter texture, not the typical ton-of-bricks cheesecake. Thank you, Bluekat, this one's a keeper.
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2 users found this review helpful

Chicken Stew with Dumplings

Reviewed: Nov. 10, 2008
Excellent basic recipe, simple to make and easy to customize to your family's tastes. I used leftover roasted chicken, chicken stock, extra thyme and added whole kernel corn. I added leftover mashed potatoes to thicken and a touch of cream to the stew and used buttermilk in the dumplings. Great recipe to make from scratch, or use leftovers as I did. Countless variations, warm and comforting, an ideal cold weather dish. Thank you.
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2 users found this review helpful

Sweet Restaurant Slaw

Reviewed: Apr. 14, 2010
It's a 4 as written for our tastes. My version has half the sugar, triple the vinegar (white wine), no oil, and lots more red onion, probably 1/4c or more. I also added black pepper, ditched the poppy and used celery seed. I think the extra vinegar, onion and celery seed balanced the sweetness and tempered the mayo. Great bones of a recipe, easy to adapt to one's own tastes. Thanks, Sandi, this one's a keeper.
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1 user found this review helpful

Libby's® Pumpkin Cranberry Bread

Reviewed: Dec. 19, 2009
Made some changes-1t pie spice, 1t cinnamon (that was plenty spice for our tastes) subbed vanilla yogurt for oil, added a shredded apple-blitzed with fresh roasted pumpkin, extra oj, orange zest, vanilla, and doubled the cranberries (still not enough). Oh, and 1c each white and brown sugar. Only gets 3 stars because as written the pie spice would have been overpowering and it would have been entirely too oily and too sweet. Even with the changes it's still missing a flavor layer somewhere, if I make this again I'll ramp up the orange zest or try a cream cheese frosting or something. Perhaps whole berry sauce added to the batter?
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1 user found this review helpful

Southern as You Can Get Collard Greens

Reviewed: Nov. 11, 2008
So yummy! I added 1/2 cup onion and simmered the smoked neck bones for an hour while I trimmed the greens. Let it cook for a couple of hours then removed the meat from the bones and returned to the pot. I also added a few dashes of hot sauce. I served it with Not Dirty Rice-substitute ground beef for the gizzards and livers-and the combo was wonderful. Absolutely a keeper, thank you!
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1 user found this review helpful

Golden Pork Chops

Reviewed: Oct. 23, 2008
I used one can each cream of mushroom and celery and two small cans sliced mushrooms. Browning the chops, deglazing the pan with bourbon and cooking the onion (1/2 large texas sweet) in a bit of butter overcame the 'canned soup' taste. I also added about half a can of milk. It was even better the second day-reheated @ 300 for one hour then held at 200 for three hours while DH worked late. He said it was great and I have to make it again soon. Next time I may make western ribs in the crock pot, but it would be a good way to do a roast as well.
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1 user found this review helpful

 
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