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

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Garlicky Green Olive Dip

Reviewed: Mar. 19, 2010
Kathleen - this is fantastic! I added a little more garlic and a few more olives as well and made a day in advance of a cocktail party. My guests inhaled this, putting it on crackers and raw veggies both. I even caught my friend in the kitchen after the party using her finger to clean out the scraps in the bowl. Obviously, served martinis to go with this and people raved about it. Simple, salty, garlicky, creamy, and delicious!!
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3 users found this review helpful

Awesome Baked Sea Scallops

Reviewed: Apr. 21, 2010
This is an excellent recipe. It is simple and quick and impresses every time. I will often use crushed butter crackers mixed in with the bread crumbs and I also replace the nutmeg with Old Bay- just a personal preference. This is one of those dishes that makes you look like an amazing cook - and all you have to do is follow the directions.
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0 users found this review helpful

Orange Juice Chicken

Reviewed: Apr. 25, 2010
This is a very good recipe. The thing that is missing in the instructions is to actually marinade the chicken in the marinade mixture for several hours before putting the chicken in the oven. For those that complain of dryness, I recommend trying chicken thighs instead of breasts (more flavorful and more moist). Other than that change, follow the recipe and you should have a very nice result. Serve it with rice if you like - the thickened marinade works well with that base. It's a very nice, simple recipe that delivers a bit result in terms of flavor. My guests absolutely loved it!
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2 users found this review helpful

South of the Border Wraps

Reviewed: Jul. 3, 2010
I was looking for a way to use shredded roast beef from a not-so-successful recipe. So, I subbed the roast beef for the black beans. I didn't add the salsa to the meat, used it as a condiment instead. Really yummy - although I haven't had one in years, it reminded me a bit of a really light version of a chimichanga. We liked this.
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0 users found this review helpful

Cindy's Beef Tips

Reviewed: Aug. 10, 2010
While this is certainly not a 'fancy' recipe I'm giving it a five because of the ingredient/result ratio. This is an excellent 'poor man's stroganoff'. You get the same flavor as using a more expensive meat cut, but the seasoning and the slow simmer allow you to use stew meat and get a tender and flavorful result. The gravy cooks down beautifully and is nice and beefy without being overly salty. I used a bit more of the seasonings than was called for (personal taste) and also used an 8 oz package of fresh baby bellas instead of canned mushrooms. I followed the cooking directions faithfully and this turned out beautifully. Thanks Cindy!
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20 users found this review helpful

Chicken Chutney Sandwiches with Curry

Reviewed: Aug. 17, 2010
This is a great recipe. The chutney and the curry meld well together and the cream cheese adds a nice mellowing agent. I didn't need the entire chicken - I had about 2 cups left over. This ages well and we thought it tasted even better the next day. We also thought it was missing something crunchy, maybe a little celery or some water chestnuts would give what we're looking for and a little bit of salt would also add a nice balance to the sweetness of the chutney. The second day, we sprinkled some toasted almond slices on top and that really added a nice crunch and a nice extra flavor. Thanks for this recipe. I never would have come up with this on my own. Yummy!
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2 users found this review helpful

Egg and Cheese Puffs

Reviewed: Aug. 18, 2010
Great little recipe! I added some chopped green onion and a couple of shots of tabasco. I omitted the butter but otherwise followed the recipe exactly. They turned out beautifully - I got 32 instead of 24. Put them in the freezer. Take 2 out and microwave them. Scrape them into a tortilla, smush them up and toss in a spoonful of salsa. Breakfast to go - great!
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1 user found this review helpful

Zucchini e Pomodori Gratinati (Zucchini and Tomato Gratin)

Reviewed: Aug. 18, 2010
Loved this! Great use of summer staples. I thought I had mozzarella in the fridge but it turns out it was muenster - so I used it anyway. It was great. I did half of the topping as directed, but on half I mixed in a couple of Tablespoons of Italian seasoned bread crumbs with the Parmesan. Very yummy - thanks for the great recipe!
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24 users found this review helpful

Root Beer Pork Chops

Reviewed: Aug. 18, 2010
I really wanted to love this recipe. I love root beer and I'm always looking for new ways to do pork chops. I followed the recipe exactly - marinating in the root beer and then using fresh root beer to combine with the other ingredients and reducing the liquid down to 3/4 cup and using it as a 'glaze' while grilling. The end result was -- ok. The chops were a little on the sweet side - but that's really all there was. It seemed like a lot of effort for only an 'ok' end result. For us, they were average - not bad - but not particularly special. **8/23/2010 update - I used the leftovers from this in the Pork Salad Croissant recipe from this site. The leftovers worked GREAT in this salad. The sweetness of the root beer was a nice complement to the spice of the chutney in the recipe and worked well with the apple and grape.
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15 users found this review helpful

Hot and Spicy Baguette Sandwiches

Reviewed: Aug. 22, 2010
Loved this! Great combination of ingredients. I used marinated artichoke hearts and used a bit of the 'juice' from them to thin the mayo a bit because I like a thinner mayo in salads like this. Otherwise, followed the recipe exactly. We ate it as hot sandwiches as the recipe indicates. We also ate it cold on lettuce beds. I used a little one morning warmed up and served over eggs. For those of you worried about the calorie count - don't. This makes FAR more than 4 servings. Flavorful and versatile!
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5 users found this review helpful

Pork Salad Croissants

Reviewed: Aug. 23, 2010
Really loved this salad. The flavors are such an interesting mix. The chutney is an excellent complement to the pork and we love the sweet and salty combination of flavors. Great way to use up leftover pork and make it a completely different meal!
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7 users found this review helpful

Curried Honey Mustard Chicken

Reviewed: Sep. 6, 2010
We really liked this a lot. Followed the recipe exactly in terms of ingredients. However, the cooking time seems off to me. I baked 10 minutes covered, then another 10 per the recipe. Chicken was still raw (and I used blsl thighs which are usually thinner than breasts) and needed an additional 25 minutes in the oven. We liked the subtlety of the curry, not overpowering, with the nice kick of the cayenne. The second time I made this I used the 1/3 cup butter but doubled the rest of the sauce ingredients. Served with basmati rice - the extra sauce works well with the rice.
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10 users found this review helpful

Sweet Potato Minestrone

Reviewed: Dec. 11, 2010
We are in the middle of a blizzard today so this was my lunch choice. YUM! Followed the basic recipe. Substitued asparagus for the beans as that's what was in the fridge. Added a bit more celery, tossed in some cooked pasta at the end, tossed in a can of water chestnuts for a little crunch, threw in about a half cup of leftover chianti and a box of apple juice in addition to the chicken stock and the juice from the tomatoes. Nice flavor and texture. It's just what the doctor ordered!
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8 users found this review helpful

Chicken Pot Pie III

Reviewed: Dec. 20, 2010
I made this recipe the first time as written, and in my opinion it needs tweaking. I started by slicing and sauteing an 8 oz container of fresh baby bellas with half a red onion and a couple of cloves of garlic. I added that to 2 cups of veggies (I used canned corn and beans) and 2 cups of cubed cooked chicken. I also used 2 full cans of the soup (cr/mush and cr/chix) and really cut down on the thyme. I'm glad I did because I thought the full amount was overpowering for me the first time. I really like the flavor and texture of the sauteed mushrooms/onions/garlic in this. It gives it a more full texture and more of the flavor I was looking for in a pot pie.
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8 users found this review helpful

Green Onion Wraps

Reviewed: Dec. 20, 2010
We have done these many ways - our favorite is to use the Hormel dried beef in a jar - very salty - but the meat doesn't tear as easily. We love the onion (women as well as men)! These are easy and quick and Yummy!
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5 users found this review helpful

Crab and Swiss Quiche

Reviewed: Jan. 16, 2011
Our favorite quiche recipe is a Mexican one full of peppers and onions so this reipce was approached with some trepidation regarding potential lack of flavor. We were pleasantly surprised and pleased by the turnout. I adjusted a little, using a refrigerated pie crust that I pre-baked 10 minutes in a 9" deep dish ceramic pie plate. I follwed other reviewers' suggestions and added an extra egg and a little more milk and cheese. The only addition I made was to add a half cup of chopped scallions. (I also forgot to add the cornstarch and given the outcome I'm not sure what purpose it was supposed to serve.) The flavors here were delicate yet nicely balanced. The addition of the scallions gave a dash of added 'oomph' that we think complemented the flavor of the crab and Swiss without overpowering it. We'll make this again!
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8 users found this review helpful

Bologna Salad Sandwich Spread I

Reviewed: Jan. 16, 2011
I was lured in by the childhood nostalgia factor here and ended up regretting it. The recipe didn't work on several levels. For us, there was too much relish - it almost added a bitter edge to the flavor even without using an entire cup. We also didn't use anywhere near 16 ounces of salad dressing, probably less that half that amount, and we still found it a little too much. This seemed to leave a bad aftertaste as well. This isn't horrible, but if this were on a buffet table, it's the kind of thing you'd try on a cracker and think, "well, that was kind of funky" and then you'd move on to the thousand other things that taste better than this. Sorry, but this is one that I just can't recommend.
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11 users found this review helpful

Strawberry Rhubarb Coffee Cake

Reviewed: Jan. 16, 2011
This was interesting. I had to use up some frozen fruit (freezer gone kaput!) so I used a mixture of rhubarb, strawberries and raspberries and used more fruit (and less cornstarch) than called for. The filling was fabulous! I tossed in a couple of handfuls of sweetened flake coconut to the topping which I also thought was excellent. The cake was...okay. It seemed a little dry and the bottom seemed to get overcooked, almost tough. I ended up cutting off the bottom 1/2 inch to serve. A little vanilla ice cream on the side makes it very good.
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9 users found this review helpful

One - Two - Three - Mexican Macaroni Salad

Reviewed: Jun. 11, 2011
This was an interesting change-up to the traditional macaroni salad. Made it according to the recipe the first time and while the flavor is good (after sitting overnigh) it is much better if you doctor it. I've added corn and pepper jack cheese. I'm not a bean fan so went with chick peas instead for texture. With additions it's even better.
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2 users found this review helpful

Key Lime Coconut Cupcakes

Reviewed: Jun. 11, 2011
I was asked to bring a light summer dessert to a dinner party so I thought this might fit the bill. They were perfect! Delicate, refreshing lime/coconut flavors and quick and easy to put together. A great alternative to Key Lime Pie when you want the flavor of key limes yet not the intensity. Excellent recipe!
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4 users found this review helpful

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