mydawnie Recipe Reviews (Pg. 1) - Allrecipes.com (13764317)

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Amusement Park Cornbread

Reviewed: Jun. 1, 2011
This is the only cornbread recipe I have used for the last few years. Cornbread is a HIGHLY personal taste, and while there are those here that don't care for this recipe - it is THE recipe for my family. Hubby won't even eat cornbread in restaurants now because he says "it can't compare". Don't let the naysayers or recipe changers alter your course - try this recipe just once- as it is, then if you don't care for this sweet cakey type, you will better know what you are looking for in your next search. Good luck!
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7 users found this review helpful

Hamburger Steak with Onions and Gravy

Reviewed: Feb. 18, 2011
I made this recipe for the first time tonight, and didn't change a single thing - (oh, dang - I did double the gravy, but everything else was the same) and it was WONDERFUL. I can't believe this is a pound of hamburger meat. I used 90/10 beef, and it was the perfect amount of fat in our opinion. Seasoning was perfect - all 4 of us loved it! Thanks for a great recipe! Next time want to add mushrooms!
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Meringue II

Reviewed: Jan. 27, 2011
It took me a lot longer than I thought to make this - I, like some others thought I had done something wrong at one point, but it turns out great. I had hubby put my chocolate pie in the oven for about the last 5 minutes of meringue beating because I was worried that it was cooling off too much, I wanted a good seal on a hot pie. When meringue was ready, I took the pie out of the oven, put the beautiful meringue on and sealed to the edges well. After baking, it was beautiful - I thought I would cry! After 5 hours though, the meringue separated from the crust completely - before the Birthday boy had a chance to see its beauty! I was devastated - UNTIL - we tasted it. Heavenly taste. No weeping, just some shrinking. While eating the pie, we all voted, and decided if I couldnt figure out how to fix the shrinking next time - We didnt care. Love the flavor and texture of this meringue - Thank you so much!
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8 users found this review helpful

Mom's Chocolate Meringue Pie

Reviewed: Dec. 28, 2010
Worked perfectly!!! I used 4 tb of cornstarch, and the custard was gorgeous - my Dad loved it!!! Thank you oh-so-much!!!
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4 users found this review helpful

Aunt Teen's Creamy Chocolate Fudge

Reviewed: Dec. 19, 2009
Could not be easier - fool proof! Have made several times, decreased sugar to 1c, everything else is the same. Made dark chocolate by switching chip ration to 1c Milk/2c Semi Sweet, made Peanut Butter with 3c PB chips, White Chocolate with 3c White Chocolate, layered them, added nuts and have left them out. You just can't go wrong with this one! Thanks for such a killer recipe!
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2 users found this review helpful

Caramel Nut Crunch

Reviewed: Jan. 12, 2009
This recipe is absolutely fabulous exactly as it is written. I made it several times over Christmas to take to various functions, and it was always a big hit. One note: With one of the batches, I was low on Cheerios (had about 2 cups) but I had plenty of Corn Chex left over, so I used 1/2 Cheerios, 1/2 Chex... and while it did work, it just didn't taste as good to us as the original. Thanks for such a great recipe!!
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1 user found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 27, 2008
I have made this my standard Snickerdoodle recipe. Sometimes I roll in a combo of cinnamon, sugar, pumpkin pie spice, and or allspice. Makes it sort of a spiced Snickerdoodle. Great!
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0 users found this review helpful

Grandma's Secret Pie Crust

Reviewed: Dec. 5, 2008
This was my first pie crust, and hallelujah, I'm so glad I did some researching. This recipe rocked and turned out perfectly. (Well, the first time didnt, because I didnt have the wisdom to know how much water was enough... and added too little, making a sand crust, LOL) I tried it in the food processor and couldnt get it to work right, so I actually had better luck with the pastry blender... had no trouble at all rolling it out, and made a beautiful lattice with it. Thanks for the recipe!
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3 users found this review helpful

Caramel Apple Pie I

Reviewed: Dec. 5, 2008
Amazing pie. I used a little of everyones suggestions, and would only try one different thing next time. Here's what I did: Used a variety of apples, including Pink Lady, Honeycrisp, McIntosh and Cortland. The combination of sweetness/tart and crisp/softer was excellent. I then made Grandma's Secret Pie Crust from this site, and sprinkled the brown sugar/cinnamon on bottom, followed by the ground oatmeal. (A suggestion to keep the bottom crust from getting soggy). I then spread caramel apple dip over that, and filled with the apple mixture - spooning in so I didnt have too much juice... made a lattice crust and baked. The pie was gone that day. I had worried about the caramel oozing out of the lattice, but that didnt happen at all (so the lattice was gorgeous) but the caramel didnt melt into the apples at all, rather stayed at the bottom completely. Next time, I think I will either spoon a little of the juice in, or put the caramel on top, and not worry about the lattice. Either way, it was much better microwaved at the end of the day, to warm up the caramel. Delicious pie. Thanks so much for the recipe, and reviewer advice! Thanksgiving tradition from now on!
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4 users found this review helpful

Buttermilk Pancakes II

Reviewed: Dec. 3, 2008
Absolutely amazing pancakes, and only takes about 3 minutes longer than Bisquick. Fluffy, beautiful texture, and amazing taste. I added 1 tsp vanilla, and as for the procedure, I put the butter in a 2 cup Pyrex measuring cup, melted it, let it sit for about 5 minutes, then while vigorously whisking the butter, streamed the beaten eggs into it, then stirred that mix into the milks. Poured the whole thing into the bowl of dry items, stirred 17 times, and voila. YUMMY!!!!!
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1 user found this review helpful

Margarita Chicken II

Reviewed: Aug. 4, 2008
I made this last weekend for a crowd... 8 chicken breasts, tripled the sauce, marinated them in it overnight (midnight to 6pm grill time the next day) then basted with it the last few minutes on the grill. Topped with lime zest, and it was AMAZING. Oh, I added 4 TB of triple sec (to the tripled sauce amount) and it was great!
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