WhoDeygal Recipe Reviews (Pg. 1) - Allrecipes.com (13724974)

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Balsamic Bruschetta

Reviewed: Aug. 11, 2013
Great Recipe. I disagree with those who advise others to seed the tomatoes. The true flavor of the bruschetta is on the "sauce" that forms from the tomatoes'juices, olive oil, and seasonings marinating together. To keep the bread from getting soggy, make sure it is well toasted, and use a slotted spoon to serve, if desired. At our house, we fight for those last juices--to sop them up with a crusty baguette is Heaven!
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8 users found this review helpful

Seven Layer Salad

Reviewed: Aug. 1, 2013
Great recipe, it is very similar to the one I make. This is the perfect side dish for any family gathering it goes well with any entrée. We even order pizza and have this as a side dish for a quick meal with the in-laws and everyone loves it! I make this in a glass 13 x 9 pan so I make a little bit more dressing: 2 cups mayonnaise, 3 tablespoons sugar, 2 teaspoons lemon juice. Don't worry about the dressing being too thick-just spread it on with a spatula and it will be fine. It holds together better when you serve it this way and doesn't drip all over the plate! I layer this differently in a 13 x 9: Iceberg lettuce, then the other chopped vegetables ending with the onion, so that it touches the dressing (The flavors meld well together if these are touching). Then I layer on half the cheese, the bacon and the rest of the cheese.
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1 user found this review helpful

King Cake

Reviewed: Jan. 8, 2013
This was my first attempt at a King Cake, I made it for Epiphany with the family. It is a nice, yeasty sweetbread with a delightful cream cheese filling and lemony glaze. I did modify the procedure by using my bread machine. I performed all of the steps the same, just added the ingredients as directed into the bread machine and allowed it to knead/rise in there. I had problems with the center of the cake not fully baking around the can, so perhaps I had the dough too snug around the can? I would advise others to leave a small gap between the center of the ring and the can. Also the glaze, while lemony and delicious, did not adhere well to the cake, and most of it ended up on the plate beneath. I would use a little less liquid next time. The cream cheese layer was still slightly warm when we ate this--what a treat! I would consider using a little more filling next time. We decorated ours generously with colored large granule decorating sugar. This adds to the overall sweetness, and looks great. The family loved this treat, thank you for the great recipe.
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1 user found this review helpful

Juicy Watermelon Sorbet

Reviewed: Jun. 23, 2012
Definitely decrease the syrup content and it is plenty sweet. I used 1 1/4 c simple syrup and added an extra Tablespoon of lime juice for tartness. I did not strain this as others suggested and it was fine. The few white seeds I missed were floating at the top of the food processed watermelon, and I simply skimmed them off. For best consistency, make in an ice cream maker, then freeze in a tightly covered container for 2-3 hours, opening to stir a few times while freezing. Plan to eat that day. If you freeze this overnight it becomes fairly hard and the texture is that of italian ice. Overall a nice inexpensive and simple recipe and a great way to use up extra watermelon!
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3 users found this review helpful

Chicago-Style Hot Dog

Reviewed: May 29, 2012
Nice recipe! This was very easy to prepare. We used the low fat Hebrew National beef hot dogs, and this still was a hit. Thanks!!
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1 user found this review helpful

Sesame Parmesan Zucchini

Reviewed: Jan. 22, 2012
Loved the flavor and ease of this recipe. I cooked ours for only 12 min and like some other reviewers thought they were still a bit too soft; however, I did have them sliced into 1/2" slices. Would cook for 8 mins and then perhaps broil the tops to brown next time? Overall an easy, flavorful recipe--thanks!
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3 users found this review helpful

Waffles I

Reviewed: Jan. 16, 2012
Decent basic light/crispy waffle recipe. I did double the sugar and vanilla, and added 1t cinnamon as other reviewers suggested. Still, the waffles were fairly bland and derive most of their flavor from the butter/syrup/toppings--but a basic recipe is what I was looking for. I used an Oster round waffle maker and just over 3/4c of batter was the perfect amount per waffle. I cooked them for 4 mins on medium high heat after preheating the waffle iron for 5 mins or so. Texture was great--very light.
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0 users found this review helpful

PHILLY Slow-Cooker Beef Stroganoff

Reviewed: Nov. 13, 2008
Very quick and easy recipe, nice for workday supper. Sauce thickens upon cooling--we first thought it was too "soupy" but we just needed patience!
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15 users found this review helpful

Picadillo (Cuban Beef Hash)

Reviewed: Nov. 5, 2008
Nice, but traditional Picadillo always includes raisins! This dish is traditionally served over hot white rice, with a side of fried plantains and black beans. Cubans do not eat tacos, folks, so please don't put picadillo in tacos and tortillas! Remember that cooking among Spanish speaking cultures varies widely! Cuban food is rather mild, with carribbean influences--have an open mind and try it as it was meant to be served!!
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20 users found this review helpful

Cuban Black Beans II

Reviewed: Nov. 5, 2008
Decent recipe, but NOT Cuban style. Cuban black beans are very simply seasoned and served over hot white rice--maybe with some chopped onions/cilantro/parsley but never with salsa, cheese and sour cream! This sounds more like a Mexican style way of serving beans!
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1 user found this review helpful

Slow Cooker Creamed Corn

Reviewed: Sep. 17, 2008
Corn became overcooked/mushy, and was a bit rich for our taste. Will keep looking 4 the perfect creamed corn recipe!!
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3 users found this review helpful

Chimichurri Sauce for Steaks

Reviewed: Sep. 4, 2008
Very similar to the Argentinian restaurants I frequented in Miami. This was served in a little container on the side of a grilled skirt steak. It is used sparingly, just a touch on each bite of steak. I reduced the cayenne pepper to 1/4 tsp, as I am not used to "hot" chimichurri. Also let this set overnight for better flavor, and serve it room temp. It is not supposed to be an emulsion--it is more like italian dressing--small particles in oil that you re-mix frequently. Do not use the food processor--just chop the parsley very fine and mix it all together.
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Seasoned Oyster Crackers

Reviewed: Aug. 7, 2008
These came out great, I made them to take to a Reds game and they were perfect. I upped the ranch dressing--used the whole package for added flavor, and baked them for 7 mins at 325 to brown a bit. They were a huge hit!!
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10 users found this review helpful

 
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