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

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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

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

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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5 users found this review helpful

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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1 user found this review helpful

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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1 user 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

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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0 users found this review helpful

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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3 users found this review helpful

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

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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1 user found this review helpful

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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0 users found this review helpful

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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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

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

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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2 users found this review helpful

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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1 user 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

Absolute Mexican Cornbread

Reviewed: Oct. 15, 2012
I've made this a few times to go with chili, of course. It makes enough to serve a large group and I'm always surprised at how high it rises up given the number of 'dense' ingredients that could bring it down. I follow the recipe exactly and all my guests have loved it. Nobody has complained of greasiness and they all commented on how moist and flavorful it was. It is sweet, as others have said, and that actually ends up being a nice counterpoint to the spiciness of the chili (I make it Hot) and provides a bit of a cooling element. If you are looking for a more savory bread, you would need to make a few adjustments to satisfy your heat level. But when so many of my friends and guests, with so many different taste preferences, all say it's a winner then the recipe must be doing something right.
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0 users found this review helpful

Chocolate-Chocolate Chip Bacon Cookies

Reviewed: Jul. 4, 2011
At our State Fair they sell bacon strips dipped in chocolate - they call them 'pig lickers' and they are pretty awesome. Given that, I expected these cookies to be good and they were. They were moist and chocolatey, with just that little hint of bacon. Next time, and there will be a next time, I'll use 8 or 10 strips instead of 6. The recipe says it yields 36 cookies. I got 66 cookies with a 2 inch diameter.
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9 users found this review helpful

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