Dutchgirl Recipe Reviews (Pg. 1) - Allrecipes.com (13857285)

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Aunt Norma's Rhubarb Muffins

Reviewed: Jun. 23, 2014
These are very good. I followed the advice to add more rhubarb and I think that was absolutely necessary. I ended up adding a total of 2 1/4 cups and next time think I'll use another half. I also added a bit of cinnamon to the batter which was a good choice. I used 1/4 cup applesauce and 1/4 cup oil, a change I almost always make and a good choice given the oily feel of the muffin liners as I took these out of the pan. I used almonds for the nuts and also used almond extract instead of vanilla. I doubled the amount of topping using 1/3 cup white and 1/3 cup brown sugar. I worked in softened butter and also added some broken almond slices. That was necessary to get enough topping for the 24 standard sized muffins that I got out of this recipe. A good mix of flavors.
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Rhubarb Curry Chicken

Reviewed: Jun. 12, 2014
We were looking for a way to use up an abundance of rhubarb and stumbled across this. It's a very nice recipe, though a bit sweet for our tastes and we'd like more of a stronger orange flavor. Next time I will reduce the sugar and add in a couple of tablespoons of oj concentrate to adjust for that. We used thighs, our preference, and they turned out beautifully. Served with rice noodles and an Asian salad and it made for a really lovely meal.
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Amazingly Easy Irish Soda Bread

Reviewed: Mar. 16, 2014
I've made this bread several times. The flavor is excellent and everyone I've ever served it to has loved it. It is easy and pulls together quickly. For me, though, the amount of buttermilk is off. The first time I made it I followed the recipe exactly and ended up with a dry crumbly loaf of dough that would barely hold together. Out of the oven the outside was done but the loaf had a thick, doughy core. Now, I start every time with the 1 cup that is called for. The dough is still dry and crumbly and will not pull together. I have learned to add more buttermilk, a little at a time, until I get the right consistency. I bake for the entire 45 minutes and baste every 10 minutes and get a very nice browned and crunchy crust with a moist and flavorful inside. With that one change this is a great recipe.
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Chicken Breasts Pierre

Reviewed: Jan. 27, 2014
This is a good, solid recipe. I didn't read the reviews before cooking, but did so after. I ended up doing some of the things others did, white wine vinegar, white wine instead of water, diced tomatoes instead of stewed, leaving out the teaspoon of salt. I use thighs instead of breasts so didn't have a dryness problem, but also only cooked 25 minutes. This is an interesting combination of sweet, salty, spicy and tangy. I do think that onions would not be out of place in the sauce and would add another dimension to the flavors. Also, I wish I would have added more hot sauce or some red pepper flakes for a little more of a kick. Overall, a recipe that can be adapted to tastes and is easy to make.
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Jan's Jalapeno Popper Pizza

Reviewed: Jan. 27, 2014
We were really excited about trying this recipe. I followed the recipe with one adjustment. The recipe says to saute the onion in the bacon drippings without mentioning draining. I drained the majority of the drippings away, leaving just enough to skim coat the skillet. Even with that I wish I had drained more and I do think if I were a beginning cook that I might not have known to do that. There was something about the mixture of seasonings that didn't work for us, but we couldn't figure out if it was too much of one or not enough of another. The main criticism we had was too much cheese. It seemed to overwhelm the other ingredients so you had heat and you had cheese while other flavors faded into the backdrop. We like the idea of this enough to keep playing with it but as written, for us, it was OK.
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Slow Cooker Buffalo Chicken Wing Soup

Reviewed: Jan. 25, 2014
This really turned out well. I left out the potato which I don't care for in soups so I increased the amount of carrot and added in diced celery to compensate. I tripled the amount of hot sauce and put the bleu cheese (I used a really good quality Stilton) on the table instead of into the soup to allow for people to choose their own amount. Everyone raved and went back for seconds. If you are a fan of buffalo wings, this soup is a winner!
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Sour Cream Pork Chops

Reviewed: Jan. 20, 2014
While I ended up with a good result, I think the recipe needs tweaking. I recognize that 'flavor' is subjective and as written this wouldn't have enough for us. I seasoned the flour that I dredged the pork in as well as seasoning the chops themselves. I think the browning step is important because it seals flavor into the meat before adding any liquid to it. I sliced and added an 8 oz package of crimini mushrooms after an hour of cooking which also added flavor to the sauce as they cooked down. I think the timing in the instructions is way off and would end up overcooking the meat. I cooked the chops for 4 hours on low. They were tender but still held their shape and were not dry at all. I also think the advice of putting them in the oven is not wise and would result in some drying out. Instead, I piled these on a plate and covered them tightly with foil while thickening the sauce. I chose this recipe specifically because it did NOT call for Cream of Anything soup so I followed the instructions for this part. While my sauce did thicken up, I do understand why you would choose the stove top route if you were in a hurry. I wasn't, so after thickening the sauce I ended up adding a bit more sour cream and a good solid helping of dill weed to give it more flavor. I nestled the chops back in the sauce and left the crock pot on warm for another hour until serving. The sour cream and dill flavor really worked for us - a little reminiscent of a stroganoff.
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Spicy Dorito® Taco Salad

Reviewed: Jan. 11, 2014
This is an old-fashioned taco salad - I remember eating this as a very young teen. This is good although we would prefer a bit more heat. Adding the chips at serving is definitely the way to go to avoid sogginess. The dressing is good - but way too sweet. I cut the sugar in half and it was still too sweet for our tastes. But overall it's a very good recipe for those who don't care for much heat but still enjoy the taco flavor.
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Salted Caramel Marshmallow Crispy Treats (Gluten Free)

Reviewed: Jan. 1, 2014
Believe the reviews on this one! I couldn't find flaked sea salt so used fine Pink Himalayan sea salt. I wasn't sure if I needed to adjust amounts so added 1/2 teaspoon at a time and tasted after each addition. I ended up using the full 2 teaspoons and it was perfect. I used a 13x9 pan and also a 9x9 to get the height that I thought was good. My finished bars were a titch over an inch high. Everyone asked for the recipe on this one. They still taste like Rice Krispie bars, but subtly and wonderfully different. Great recipe!!
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Pecan Pie V

Reviewed: Dec. 26, 2013
This is a 5-star pie in terms of taste! As others have said, it is not overwhelmingly sweet and I would attribute that to the lack of Karo. In terms of baking times, I think others are correct. I started at 350 for 10 minutes, then turned down to 300 for another 40-45 minutes and that was perfect. Even with the lower temp I still had to use a crust shield to not end up with over-brown edges on the crust. When I adjusted the temp I followed the suggestion to place pecan halves on the top of the pie in concentric circles. Very good advice as it really added to the presentation. This recipe is definitely one I'll go back to - everyone loved it!
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Chicken and Gnocchi Soup

Reviewed: Oct. 21, 2013
This is delightful. Obviously, seasoning is a personal preference. I stuck with the recommended salt and pepper and that was a good choice for us. It allowed the flavors of the soup to really shine through. I only had large gnocchi so end up cutting it into quarters which was a good choice for this soup. I also topped the soup with fresh grated paremesan at serving and I think that added a nice depth to the flavor. This is warm and satisfying for cooler weather, but also unique enough to serve to company. Very nice recipe!!
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Pork Ribs Piquant

Reviewed: Oct. 21, 2013
I seared the meat without dredging in flour. Otherwise, I followed the recipe, with the exception of using the slow cooker as my oven was on the fritz. This is really an interesting flavor, certainly not barbeque but slightly reminiscent of it. I did thicken with a cornstarch slurry to give a little more body to the sauce. The meat was tender and flavorful. We ate it on pasta and also on rice. We also used it in a sandwich with cole slaw. It's a much more subtle flavor than barbeque and is definitely a nice change of pace.
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Exquisite Pizza Sauce

Reviewed: Oct. 19, 2013
I used sauce instead of paste and left out the marjoram and the anchovy paste. I followed the recipe otherwise and it suited our tastes well. We really liked the honey flavor and appreciated the little bit of heat from the red pepper. I don't often use a red sauce but when I do this is it.
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Cold Smoked Salmon Spread from Town House®

Reviewed: Oct. 19, 2013
Start with a good quality smoked salmon and this is just great. I didn't take the time to whip the cream cheese but otherwise followed the directions. Making ahead is essential to allow the flavors to blend. I didn't have the capers so just added in a bit more fresh chives. I shredded a bit more salmon as a garnish and this was a great addition to my appetizer table.
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Mango Chutney on Town House Toppers™

Reviewed: Oct. 19, 2013
I served this as part of a "Crostini bar" appetizer for a recent dinner party. I used a jarred hot mango chutney to save time and served on toasted baguette slices. The idea, though, is a 5 star idea. The cream cheese is a great mellow counterpoint for the chutney and it is simple and easy.
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Pesto Pizza

Reviewed: Oct. 6, 2013
I don't know why I never thought of using pesto as a pizza sauce before this. I loved it with the onion and the olives (Kalamata) and the peppers (banana). I had to omit the artichoke hearts, finding that I didn't have a can in the pantry after starting the pizza. I tossed on some cooked chicken instead, but I love artichoke hearts and know they would be an excellent addition to this. I used a French feta which is much creamier than a Greek or Bulgarian feta and it did a wonderful job of melting. I baked the pizza for 6 minutes, then added a handful of shredded Parmesan on top and baked another 3 minutes. I rarely follow the amounts listed in pizza recipes, preferring to eyeball ingredients and ratios to our tastes. This is not something to eat often - but as an occasional change of pace it is delightful.
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Roasted Pears with Caramel Sauce

Reviewed: Oct. 5, 2013
I did a dry run with this recipe today as I'm hosting a dinner party next weekend and thought I wanted this as my dessert. I'm doing a Beef Bourgignon as my main course and want something lighter to end. This was a good choice. The recipe couldn't be simpler. (I think a note for inexperienced cooks about adjusting cooking time depending upon the ripeness of your pears would be helpful.) I knew that mine was ripe enough to adjust the time downward. I peeled the pear, and roasted on the one side for only 15 minutes. I then flipped it and roasted the other side for the prescribed 10 minutes. That left the pear soft enough, but still with a bit of resistance and not mushy - maybe the equivalent of al dente for pasta. I had no trouble with the sauce separating. I suspect longer in the oven might have made the sauce a bit thicker, but I don't think that's necessary. The sauce is to add flavor and in my opinion a thicker sauce would overpower the subtle taste of the pear. The sour cream is an excellent counterpoint to the sweetness of the pear and sauce. The salt from the pistachios is also a nice added element. I can certainly see where adding a liqueur or vanilla would be a nice addition for some people's tastes. I'm looking forward to serving this to guests!
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Roasted Cauliflower Soup

Reviewed: Oct. 5, 2013
This is quite good. I read the reviews before making this and made a couple of adjustments that I knew would be good choices for us. I used cloves of minced garlic instead of the garlic powder. I also reduced the flour to only a scant Tablespoon. I do like a soupier soup and since I knew I was going to blend it I added more liquid. I used about 3/4 cup of dry white wine (no sherry in the house)and 2 full cups of the chicken stock. Even so, it still sets up to be very thick - too thick for us - once you have blended it. For the leftovers, I added stock until I got the consistency I wanted. I also added some carmelized onion that I had in the fridge and served it with crumbled bacon on top. Those changes made this recipe a repeat for us.
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Chicken Waldorf Pizza

Reviewed: Sep. 16, 2013
A friend of mine loves Waldorf salad and loves pizza. Together we came up with this recipe. It has both sweet and savory - a combination that is well-liked in my household. I keep chopped seasoned and cooked chicken in my freezer for recipes (I do the same with bacon) so that really cuts prep time for this recipe. I used a prepared crust - Mama Mary's thin and crispy - but if you prefer a thicker crust or homemade, that would work well also. This was fun to create and turned out really well.
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Brie Cranberry and Chicken Pizza

Reviewed: Sep. 16, 2013
Hmmm. This is an interesting concept and I believe that the biggest factor in how it will turn out for you is your choice of ingredients. Seasoning the chicken as you like is important. The quality and amount of cranberry sauce will make a difference. Too much and you have the soggy issue - I cut the amount back by more than half. The strength and flavor of the particular brie you choose will also make a difference. I do think that the addition of some extra ingredients is really helpful. On half the pizza I added toasted slivered almonds (both crunch and flavor) and carmelized onion. I also left off the cranberry sauce on that half, spread a thin layer of Newman's Own Poppyseed dressing on the crust for a 'sauce' and added in craisins to give it the cranberry flavor. Out of the oven I also drizzled a tiny bit of the dressing over the top. The tangy and sweet mix worked well with the brie and the tart cranberry flavor. As I said, it's a great concept but the choice of ingredients and amounts (as in all pizzas) will make this work for your individual tastes.
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