Dutchgirl Recipe Reviews (Pg. 3) - Allrecipes.com (13857285)

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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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Shrimp Avocado Pasta Salad

Reviewed: May 9, 2013
For us, this was on the bland side as others have indicated. I never use straight mayo as a dressing in a salad like this. It's too thick and I think it overwhelms the taste of the other ingredients. I always use a mixture of mayo and sour cream, thinned with milk. To this, I added Old Bay, celery seed, the red pepper flakes as well as salt and pepper. Even after that adjustment it was relatively lacking in flavor, despite having a combination of many of my favorite ingredients. After a few bites, I added a few sliced green olives on top - it helped, but I wouldn't include them in the salad itself. I really can't put my finger on what exactly would make this a "good" recipe for me, but as this is we probably won't repeat it.
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Lap Salad

Reviewed: May 6, 2013
This is easy to throw together, as others have said. I followed others' suggestions and used the bagged cole slaw mix for ease and also added a bit of sesame oil in with the vegetable oil - a good choice as we like that flavor. I have to agree with those who complained of a certain 'blah' factor. After the first serving I added in more vinegar for some tang, but it still needs something else for our tastes. Because of the simplicity factor it is certainly worth playing around with and tweaking in order to get something with a bigger flavor palate. As such - it's a good base recipe.
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Emmi's Banana Wraps

Reviewed: May 5, 2013
The honey added to the peanut butter is good - though it makes it a bit sweeter than I like. I think the banana is sweet enough. I generally use plain peanut butter and then toss any number of things on top - nuts, granola, coconut, mini chocolate chips, craisins - depending upon what's on hand. I use the whole banana and a plain flour wrap. This is a great on-the-go breakfast or lunch. It's healthy, very filling and it sticks with you for hours. (And I'm not even a kid!)
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Just Beachy

Reviewed: Apr. 22, 2013
I was trying to come up with something a little different for an upcoming dinner party. This is a little sweet but still makes your cheeks warm up. Garnish with a chunk of pineapple and a cherry!
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Mexican Cornbread Salad

Reviewed: Apr. 22, 2013
This is a really good recipe. The variety of ingredients makes it interesting and unique. I made my own cornbread - personal preference. I also used black beans instead of pinto beans - another personal preference. I believe those changes were positive for our tastes. In my opinion this is a very versatile recipe. For those who want more of a spicy Mexican taste (including me) that is easy to accomplish. You could mix in Salsa of any kind and/or seasonings of your choice to the bean layer, for example. You can add much more spice to the cornbread. You can use corn with peppers and you could mix Ro-tel in with the tomato layer. Of course, you could use a chipotle or other spicy dressing in place of the ranch or even substitute salsa. in the future, I'll try a variety of those to determine what we might like best. As is, though, the recipe is good - and probably sufficiently spicy if you have sensitive eaters or simply are serving to people who might not care for 'spice'. It tastes better the 2nd day after the flavors blend, and the corn bread holds its own against the moisture of the other ingredients. After you make the cornbread, the rest of it goes together in a flash. A solid recipe - thanks for sharing it!
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Beef, Mushroom and Guinness® Pie

Reviewed: Jan. 7, 2013
This is excellent! The only change I made in the recipe is to add in another carrot and next time I'll add a third. Even though this takes "time" it doesn't need constant attention. Once it's in the pot on the stove, you really can walk away and let it cook with a stir in the middle. From there, into the pie plate, top with the puff pastry and into the oven. We had our salad course while this was on its last ten minutes in the oven. We let it rest about 5-10 minutes before cutting into it. It was still piping hot. The flavors in this are wonderful and complex, far more interesting and satisfying than a traditional 'beef stew' recipe provides. My guests were able to pick out the bacon flavor and also identified the Guiness accurately. I served this with a simple salad course, savory scones, and steamed white asparagus along side. Definitely worth your time and good enough for company.
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Traditional English Ginger Pear Trifle

Reviewed: Jan. 7, 2013
This trifle is exceptional! I used the Extra Gingery Bread recipe by Ibby from this site as the base of the trifle. I also used fresh pears instead of canned and Pear Cider instead of apple cider. Definitely follow the instructions about making ahead. The overnight in the fridge allows the cake to soak up the cider and really lets the flavors blend together. Instead of toasting my almonds I candied them which was a nice sweet contrast to the spice of the ginger cake. My guests inhaled this - everyone going back for seconds. They also loved the fact that this was such an authentic recipe. It is a perfect winter dessert - the intensity of the flavors complementing heavier winter foods. While trifles in general are a little bit of work, the return on your investment of time and ingredients is well worth it! Lovely recipe!
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Extra Gingery Bread

Reviewed: Jan. 7, 2013
The flavor of the finished product is excellent if you are looking for a strong and dark ginger flavor. I followed the recipe with 2 exceptions - replacing 1/2 cup of the oil with applesauce (which I always do when baking breads like this) and using pear cider instead of apple juice. The three sources of ginger plus the molasses produces an intense flavor that cannot be ignored and smells amazing during the baking process. That said, I had the same problem some others did though not to the same extent. Because I was using this to form the base of another recipe (The British Baker's Ginger Pear Trifle which you should make!!)aesthetics weren't really an issue. So, I went with a loaf pan and a round stoneware baking pan in an attempt to avoid the overdone/underdone issue. It worked part way. In the round pan, by the time the center was done the edges were definitely overdone. I ended up cutting about one to 1 1/2 inches off the outside and just using the middle section. In the loaf pan it was a half inch edging that needed to come off and the center also fell when I first tested it so I ended up with a bit of a sunken middle. If you can find the correct pan size to avoid that issue, the taste of this bread is worth the effort.
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World's Best Scones! From Scotland to the Savoy to the U.S.

Reviewed: Jan. 6, 2013
If your preference in a scone is for something dense and dry and crumbly this recipe is not for you. I tried this recipe on the recommendation of The British Baker and I was not disappointed. These are moist and light. I wanted a savory scone to go with a meal I'm making so I left out the currants. Instead, I tossed in some finely chopped scallion greens, some freshly shredded Parmesan, and a good handful of toasted pecans. I got 8 scones from the recipe and baked on stoneware. The egg wash might not be necessary, but it adds a lovely shine and I think helps the browning process. These are lovely to look at and delicious as well. I can't wait to try them as written with something sweet like craisins and some orange zest. This recipe is definitely a keeper!
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White Chip Orange Cookies

Reviewed: Dec. 7, 2012
We've been making these since my childhood. If you like this flavor combination you just can't go wrong. I always add a bit more zest and sometimes dribble in a little oj as well depending on my mood. As written, the recipe is light and delicate. They are among the first to go on a cookie tray.
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Best Braised Balsamic Pot Roast

Reviewed: Nov. 24, 2012
I was looking for a way to do a roast that wasn't the standard 'onion soup and mushroom' treatment. I followed the ingredient list to the letter. I followed the cooking method up to the braising time and temperature. I started out at 350F and after 1 hour turned the temp down to 300F. The roast was in the oven for a total of 5 hours. This was fall apart tender and also moist. The smell was great, the flavor was good and I still wanted more intensity in flavor with the end product. After taking the meat out and tenting with foil to let it rest, I took 1 1/2 cups of the juice from the pan, added 1 cup of a nice merlot, 1/4 cup of brown sugar, 2 T honey, 2 T balsamic vinegar, 1/2 tsp beef boullion, 1 T of Worcestershire and a few good shakes of Frank's Hot sauce. I reduced that on the stove top and thickened it just a tad with a little bit of a roux until I had a syrup like consistency. Pouring a bit of that over the meat after it was plated gave it just the distinct flavor that I had hoped for from the recipe itself. You could certainly serve this with the traditional potatoes and carrots if you wanted to, but I think it lends itself better to the treatment I gave it, allowing a lesser cut of meat to really shine.
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Judy's Strawberry Pretzel Salad

Reviewed: Nov. 23, 2012
The flavor combination of this can't be beat. However, the ingredient ratios could use some tweaking. To get a crust that covers a 9x13 I do think you need 2 cups of crushed pretzels. I used only 1 Tablespoon of sugar and that was plenty. I did use the 16 ounces of cream cheese but I only use about 2/3 of the whipped topping to mix with it and we found that to be plenty sweet. I ended up following the recommendation of a friend this time and used a product called Danish Desert in place of the jello - 2 packages, and only 1 1/2 cups of boiling water. It has a more intense flavor than the regular jello and also a slightly different texture - a little more silky, so to compensate I also added an envelope of Knox unflavored gelatin. Finally, I used 20 ounces of frozen berries in syrup. The advice of other reviewers regarding baking time for the pretzels, making a 'seal' with the cream cheese layer, and allowing the jello layer to chill significantly before adding it on top are all good suggestions. The finished product is a beautiful presentation and an excellent combination of flavors that provide a great counterpoint to the salty and savory flavors of a holiday meal.
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Chef John's Caramel Chicken

Reviewed: Nov. 18, 2012
I was very excited to try this recipe. We love Asian foods of all variety and this looked and sounded great. I'm clearly in the minority on this one, but we found this to be very sweet. Too sweet. I followed the recipe faithfully. After the first few bites, I chopped another bunch of green onion and tossed that in. That helped but not enough. We still found the sweetness to be overpowering, almost cloying. Perhaps adding something like broccoli would help cut that, but as it is we won't be repeating this recipe.
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Butter Lamb Gravy

Reviewed: Nov. 15, 2012
The blend of flavors in this dish is quite good. And, as others have said, it needs more. I more than tripled the seasonings and found that to be more suited to our tastes. The speed and ease with which the dish comes together make it a good choice for a quicker meal, particularly if you cut and season the meat and toss it into a baggie in the morning and can just dump it into the skillet in the evening. For that reason, with the seasoning adjustments, its a good recipe to have in your files.
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Fettuccine with Sweet Pepper-Cayenne Sauce

Reviewed: Nov. 10, 2012
I was looking for something quick and this recipe came up under 'dinner in an instant' - the 15 minute category so I decided to try it. For what it is, it's a fine little recipe. Once I got started I realized I didn't have peppers or linguine, so ended up using mushrooms and mafalda instead. Because of the mushrooms I used beef stock instead of chicken stock. As I tasted the sauce I did find it to be pretty runny and a also a bit too sour for our tastes. I simply added in about a quarter cup of cream before adding in the shredded parm and the consistency was perfect after that. It makes a quick and easy side that could be tweaked in any number of ways to suit individual taste and pantry items.
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My Amish Friend's Caramel Corn

Reviewed: Nov. 4, 2012
This is fabulous in terms of it's flavor and ease of preparation. Had no peanuts, so threw in some cashew halves instead and used butter instead of margarine. We adjusted the recipe down to 7 servings and not quite doubled the caramel and thought that was necessary to get the coating we wanted. Excellent recipe!
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Kalua Pig in a Slow Cooker

Reviewed: Nov. 2, 2012
This lives up to its reviews. I used more of the salt and more of the liquid smoke, following my sister's instructions as she lived in Hawaii for years and she's the one who taught me to make this originally. I don't think the time is right - my shoulder done in about 12 hours. Served with sticky rice, lightly sauteed cabbage and Hawaiian bread. It's the next best thing to being there!
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Crispy Orange Beef

Reviewed: Oct. 26, 2012
This turned out very well! The flavors are excellent. It's crispy, sweet, and tangy. I'm dinging a star because you really need to double the amount of sauce for the amount of meat. If I had not doubled the sauce, it would not have covered the beef. I followed the recipe exactly with only two exceptions - I used half brown sugar and half white which I think imparts a richer flavor than the white only would do. I also eliminated the salt as I thought the soy sauce would be salty enough and only used 2T of the ginger. The next time I make this I will add some red pepper flakes as we like a bit of a kick. This took me longer than indicated, but as I worked I figured out more efficient ways of working this and next time will do a couple of things differently. First, I will slice the meat in the morning and throw it in a baggie, then set it to 'dry' while mixing up the sauce and prepping the rice. Cornstarch and beef can be tossed in a baggie and then the excess can be shaken off in a fine mesh sieve which helps reduce the amount of cornstarch accumulating in the oil. Those two choices make this something that can easily be accomplished for a weeknight dinner. Overall, this is a really nice recipe!
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Grandmother's Buttermilk Cornbread

Reviewed: Oct. 15, 2012
I made this for the first time as a counterpoint to another cornbread recipe from this site. I served both to guests for a chili supper. Everyone loved this bread. It is moist and holds together well yet still has a nice crumb. It rose beautifully - a full 2 inches - and was perfectly done at 30 minutes. It is a no frills recipe and provides a simple and delicately flavored bread. It went well with the spicy chili and the next day (still moist and soft) it tasted great with a little smear of honey butter. It's an easy recipe that comes together quickly and gives you a great return on your time investment.
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