Dutchgirl Recipe Reviews (Pg. 2) - Allrecipes.com (13857285)

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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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Easy After Work Chicken Francaise

Reviewed: Sep. 2, 2013
This is a very good recipe. I think the instructions, though, need a little tweaking. Even though the instructions didn't indicate it, I drained off quite a bit of the leftover oil after browning the chicken and that was an essential step. Without that, I think the sauce would be a bit too greasy for our tastes. I followed the cooking instructions and didn't have a problem with simmering the meat in the sauce as the sauce didn't completely cover the meat so the tops were still crunchy. However, I did end up having to add some cornstarch to really get the sauce to thicken up. I used thighs instead of the breast cutlets so that certainly increased the preliminary cooking time as well. If you're using thighs or thicker breasts, this isn't a quick meal. I think it's really important to season your flour mixture fully. I used salt and pepper and lemon pepper this time. Next time I think I'll try a bit of cayenne to give it a little bite. Nice recipe!
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Rhubarb Dream Bars

Reviewed: Sep. 2, 2013
The first time I made this I had some of the same issues others have mentioned - a little runny-ness. After the first time I added 3/4 cup chopped pecans and 3/4 - 1 cup of flaked coconut to the topping mixture. That makes a huge difference in texture and taste - there's a little crunch and a little savory from the pecan and the coconut helps the topping set appropriately. I also reduced the sugar by 1/4 cup (I did a half recipe). I bake this in the Pampered Chef Deep Dish Baker even though I make half the recipe. I think that also helps - a bit thinner crust and a bit thinner topping. Everyone I've served these to loves them and I have given my adjusted recipe out to many people. A good recipe for your rhubarb harvest.
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Alyson's Broccoli Salad

Reviewed: Aug. 24, 2013
The great thing about this recipe is its versatility. It is very good as written and it gives you a good base to start with and lends itself beautifully to your personal tastes. Over the years we've made this a dozen different ways. Any chopped nut can be substituted for the sunflower seeds. Craisins, dried cherries, dried bleuberries for the raisins. Flavored bacon, maple or hickory - or plain. Green or yellow onion instead of red - or simply leave it out if you are anti-onion. Cauliflower and broccoli. Change the vinegar to suit your tastes - red or white wine, rice or cider. A little less sugar, a bit more vinegar, thin the mayo a bit more with a little milk - you can easily make this your own. That makes it a great addition to your recipe box.
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Ruby's Raspberry Jello Salad

Reviewed: Aug. 23, 2013
This is a wonderfully refreshing treat. I couldn't find a 12 oz. container of raspberries, only 10 oz. I bought 2 containers, intending to measure and then once I got going I thought, what the heck and just used both containers. Can't go wrong with a few more raspberries, right? I thinly sliced the bananas into coins instead of mashing - a texture preference. I was afraid of the topping, thinking it would be too much and too sweet. It was perfect! Thanks for sharing this one!!
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Fried Rice I

Reviewed: Aug. 22, 2013
The first time I made this I followed the ingredients faithfully (except the bacon which I didn't have on hand) but I did use leftover cold rice. (That was actually the reason for the recipe, looking for something to use up the rice!) It was good. The second time, I made a few changes which made the recipe better. First, I again used the leftover rice which I think is a good choice. Then, I sauteed the onion (used red this time, though prefer the original green) along with carrot cut in matchsticks and celery, because they were the things I had in the fridge, but which we ended up liking better than the peas (it's a texture thing.) I cooked the egg differently this time, simply doing a scramble until they were soft and still pretty wet. That was a much better technique for the egg. The first time I found the egg to be kind of tough by the time the recipe was finished. This time I added the veggies and the egg into the rice after thoroughly heating it in the oil until it was just a tiny bit crispy in spots so that neither was overdone. The other minor changes were a bit of sesame oil in place of some of the vegetable oil as well as the addition of red pepper flakes to give it a bit of heat. This time I forgot the bacon (oops!) but I can't imagine it wouldn't be a good addition - it is bacon, after all. The basic recipe is good, but I think with these tweaks it was even better for us. Definitely a repeat!
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Candy Apple Martini

Reviewed: Aug. 21, 2013
This is a great combination of flavors. I discovered I was out of the Sour Apple when I had already started so used Apple Stoli instead. I think as a result of that we ended up adding 1/2 of another cranberry juice. The butterscotch was not overwhelming for us - rather gave a warmth and richness to the flavor of the drink. By the end of the drink, however, it was losing some of its appeal. Good, but not great for us.
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Honey Ribs

Reviewed: Aug. 19, 2013
This is really an interesting recipe. I doubled all the sauce ingredients with the exception of the broth. I used only 6-8 ounces of broth and eliminated the water completely. I used Sweet Baby Ray's regular sauce - not the honey - and I did use more of that, probably an additional 1/3 cup on top of the doubled amount. Still, the sauce is runny - it's just a result of the slow cooker method. If you're looking for a traditional thick, sticky rib sauce you really need to use a different technique. With this process, if you want it thicker, you have to do something with cornstarch or another thickener after the cooking process is done. I actually didn't mind the runny-ness. The flavor is great (although a little too sweet for us so will reduce the honey and maple syrup amounts next time) and the sauce is perfect for flavoring the rice or potato or noodle that you serve with it. I used buffalo ribs so didn't have any problem with greasiness at all. And, since I put these in before work and then left for the day, I cooked them on low. Tender and flavorful and an easy and quick meal to put on the table.
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