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

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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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Noodles Romanoff

Reviewed: Aug. 1, 2013
This is a good side idea but the proportions are off for us. While I like sour cream, this was a little thick and overpowering as written. I followed the recipe and then started adjusting. First, I put the dish back onto the burner. I added a bit more butter and a significantly larger amount of parmesan. I also added in more chives. I then thinned the mixture with milk until I achieved the consistency that I was looking for. Salt and pepper are to taste, of course. I considered adding in some other elements, but then that changes the spirit of the recipe. I kept to all the original ingredients, adjusting only the amounts. A quick and serviceable side.
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Greek Layer Dip

Reviewed: Jun. 27, 2013
This is a great start for a really fun appetizer. It's even better when you add in a few more layers. I start with lemon hummus instead of the red pepper - it's bright and tangy and we like that taste with the other ingredients. Then we use a thin layer of tzatziki, then the layer of kalamata olives, then add in a layer of artichoke hearts, then the feta, and then the cucumber, the tomato, and we top it with a good sprinkling of short sliced red onion. We don't use the oil or oregano - just let the flavors of the dip stand on their own. I also place a small dish of pepperocinis on the side for those who like that extra little bite with the dip. Serve with some good sea salt pita chips and you are good to go. Add wine or a cocktail and it's a great girl's night meal.
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Salad with Prosciutto and Caramelized Pears and Walnuts

Reviewed: Jun. 26, 2013
The salad is great. I like to add a bit of gorgonzola to it as well. The dressing just didn't work for me. I substituted a raspberry vinaigrette instead and that worked beautifully without all the work. The sweet and salty of the the pear and prosciutto play well off each other. We like the tang of the gorgonzola as a contrast as well as the sweet and tangy of the vinaigrette we used. Very nice salad!
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Easy Key Lime Pie I

Reviewed: Jun. 25, 2013
I followed the recipe and I followed the directions. It was simple, easy, fast, and produced an excellent result. I used Nellie & Joe's Key Lime juice. Next time I think I will add a little zest to the mix - just because I like that extra bit of tang. But it's not necessary - it's a great little recipe on its own and I don't think it needs the suggested whipped cream garnish. We all ate it plain and loved it!
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Chinese Cabbage Salad I

Reviewed: Jun. 25, 2013
This is very good. I followed one reviewer's suggestion to pan toast the cashews and noodles after spraying with some Pam and sprinkling on the seasoning packet. This is very good advice. I also substituted rice vinegar for the cider. Otherwise I followed the recipe. I have to agree with others that there is too much oil. It leaves an oily feeling on the lips which is not pleasant. As we tend to like sour, next time I will add a bit more vinegar as well as cutting the oil. Adding in a sprinkling of sesame seeds would probably be a nice addition as well. I think I would suggest adding the dressing to the cole slaw about 1/2 hour before serving to allow it to take in some of the flavors and adding the crunchy elements right before serving. I think with those tweaks this will be a repeat recipe for us!
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Indian Chicken Curry (Murgh Kari)

Reviewed: Jun. 23, 2013
We loved this! I ended up not having cilantro so had to leave that out. I switched out the water for a can of coconut milk, just to get rid of it and switched the crushed tomato for diced. Otherwise, I followed the recipe faithfully - except for tossing in more curry powder (we like it a little spicy.) It was simple to make and very flavorful. Served it with basmati rice. I can see where you could add vegetables to this if you wanted to in order to change it up a little and, of course, more or less spice to satisfy your personal tastes. But for us there's no need. It's a great little recipe. Thanks for sharing, Adrienne!
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Dutch Potato Salad (Huzaren Salade)

Reviewed: Jun. 22, 2013
I tried this first because I was looking for a 'beef salad' (similar to a chicken salad) type of idea. I had leftover grilled sirloin that I wanted to try to do something new with. The second reason was, of course, because of my Dutch heritage. I obviously didn't follow the recipe exactly - substituting 2 cups of leftover grilled sirloin for the corned beef. I also left out the potato - not my favorite. But I followed the remainder of the recipe to a T. I made the dressing according to the recipe but ended up using not quite the full amount - due to the lack of potato. I let it sit in the fridge overnight to allow blending of flavors. We were SO pleased with the result. It seems like such an odd combination, but the onions, the pickle, the apple all add their own distinct flavor to this. You could serve it as an appetizer spread with crackers or, of course, on buns for sandwiches. We wrapped in it lettuce leaves and served it with a green salad on the side. Great recipe!!
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Cauliflower and Egg Salad

Reviewed: Jun. 19, 2013
This is a really nice change of pace. I steamed my head of cauliflower to ensure that it wouldn't get too soft. I used 4 eggs, and chopped bread and butter pickles in place of the relish. I also used half of a large carrot and an extra green onion. I know that straight mayo would not do it for us so I have a standard 'dressing' for salads like this - mixing mayo, sour cream and honey mustard significantly thinned with milk and some pickle juice then seasoned to taste. The crunch of the cauliflower and the pickle is what makes the salad for me - none of that mealy potato texture. Plus - at less than half the calories of potato salad you just can't go wrong. Thanks for sharing, Rosalie! This is going to be a new standard.
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Carrots in Dill Butter

Reviewed: May 20, 2013
This is a great little recipe. I made a couple of changes - brown sugar instead of white plus a good splash of orange juice in with the water. These were simple and lovely - a very nice side.
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Marzetti® Hawaiian Slaw

Reviewed: May 20, 2013
This is really a nice change of pace. I changed out the raisins for dried cherries - just because that's what I had. I added more than 1/4 cup - probably 1/2 cup. I toasted some slivered almonds as the nut addition and also used at least 1/2 cup of those plus 1/2 cup of the coconut. I think the extra amounts of those ingredients made for a better ratio with the cabbage. I used a poppy seed dressing which was a very good choice - a bit sweeter. This is a very nice recipe.
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Mojito Fruit Salad

Reviewed: May 20, 2013
I made this for a potluck Cuban dinner. I added a bit more sugar to the juice and, of course, rum. People went back for seconds and I took home an empty bowl. Great idea!!
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Banana Oatmeal Cookies II

Reviewed: May 14, 2013
This is a pretty good base cookie. I doubled the banana (and added some banana essence) and also added in an extra amount of oatmeal (probably another cup) to compensate for that addition. I also added in coconut - just a personal preference. I did make the cookies very small and really flattened them out to get the texture I wanted. I didn't increase the nut amount, and now wish I had. It's a good substitute for oatmeal 'on the go' if you're in a pinch for breakfast in the car.
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Tex-Mex Chicken Salad

Reviewed: May 11, 2013
I halved the recipe but ended up using more of a couple of things - 2 serrano peppers instead of the jalapeno only because it was what was on hand. I left out the salt and also tossed in a can of diced green peppers because it was there. I used a Desert Pepper corn and black bean salsa - again because it was the only one in the house. I also tossed the whole can of olives in right at the end instead of putting them on top. This ended up being a little 'soupy' for me, so I wasn't crazy about it on the lettuce base. We ate the leftovers simply reheated and dropped on top of some broken tortilla chips. It would probably be good with rice as well. The cream cheese was important. I added it a little at a time, but did end up using the entire 8 oz. It provided a nice 'cooling' agent, but also made the rest of the flavors really come together nicely. We got serious flavor return on our ingredient investment here - we loved it!
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