DELONNA Recipe Reviews (Pg. 1) - Allrecipes.com (1403944)

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Melt - In - Your - Mouth Shortbread

Reviewed: Dec. 22, 2013
This recipe is amazing. Confession: I don't really like Christmas cookies all that much. It might because I've been waiting for something like to to come around. I've gifted them, brought them to parties and used them for exchanges. I don't do anything fancy, just drop them, bake them and present them! If you are shipping, don't whip too much. The stir setting on my KitchenAid does enough. They do "melt" more if you do the high speed blend on the end, however, they are still mouth-melting fabulous mounds of goodness without that step (and probably ship better). The KitchenAid mixing bowl is a lot easier to clean up after the whipped batch. Another difference is the less whipped ones (just using the stir setting) have a more smooth look to them. I'm not into them for their looks though. I'll look past aesthetics to get these mouth-watering delights!
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Meatball Nirvana

Reviewed: Feb. 24, 2011
Yum! These are fabulous! I used 1 lb turkey and 3 lbs beef to make a 4x batch. On the advice of other reviewers, I used real garlic and ice cream scoops for quick measuring. We just ate big ones with pasta and I have smaller ones cooking up for sandwiches this week.
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Parmesan Spinach Balls

Reviewed: Jan. 2, 2011
Just made these for a dinner party. I made little Parmesan bowls for them. They made a delightful presentation. To increase the flavors, I added some shrimp (about 2 handfulls of tiny bay shrimp) and chopped up 2 strips of bacon. Since I had it, I tossed in a bit of the grease. I also only used 16 oz of spinach. I used the frozen variety in the bag, not the Brick-O-Spinach. It was very yummy and worth making again. :)
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Parmesan Baskets

Reviewed: Jan. 1, 2011
Fixes for when I messed up: I didn't have parchment, so I just used the cookie sheet. Turned out OK. Oily, but OK. When I tried to move them from the pan to the molds (I was using an upside-down mini muffin pan), I realized I'd waited too long and they were no longer pliable. So, I just tossed the muffin pan in the oven with the flatish cheese on top. The melted right over after about a minute. I really liked the shape.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Aug. 7, 2010
These are AMAZING. I made them for a camp. I've never, ever made such yummy cookies. A day or two later and the leftovers still tasted fresh and chewy/soft. I made a double batch. I don't know if it matters, but I only melted 2/3 of the butter. I cut the rest into cubes and added it towards the end. The logic here is I know that when you melt butter, the water and oils separate, and I wasn't sure I really wanted it all to do that. I only had salted butter on hand, and it turned out fine. They came out with this fabulous crispy outside and chewy moist inside. They didn't look much like the picture. They thicker, lumpier and have a lot more chocolate chips. Keep a good stock of Milk on hand.
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Panzanella Salad

Reviewed: Aug. 11, 2009
OK, Wow. I was looking for something to do with the tomatoes and basil in the fridge (I know, an easy combo) that wasn't the usual Caprese. I whipped this up without Olives (just don't have any on hand) and now I have to wait until the Chicken is done. How on earth am I going to keep away from this delectable salad? Maybe I'll put it in the laundry room so it's out of site. I used garlic powder on the bread (no garlic on hand) and a high quality Olive Oil. I can't wait to share this one.
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Cream Puffs II

Reviewed: Feb. 17, 2009
Spray the cookie sheet. I loved these. I think the filling would be fine, but I wanted something more (and my husband doesn't like whipped cream) so I made the Pastry Cream recipe I found on Allrecipes. It seemed too heavy (and not enough) so I made a happy medium by combining it with about 2c of whipping cream (about 4 when whipped). I didn't add the spray until I'd dropped the first one on the sheet, and it stuck. I did get it off, but the others came off much, much easier. I think 3 of them fell on me, but I don't have the most reliable oven. I can't wait to make these again!
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Hot Buttered Rum Batter

Reviewed: Dec. 20, 2008
I've now sampled my wares and think it was a fabulous decision! I made a 3x batch with the intent to give some away. I used an instant cider pack and a lot of hot water in a big mug with about a shot of spiced rum. I added a bit more rum because I couldn't taste it. I gave up the idea I would "taste" it after I'd added about 2 shots (total). Dangerous stuff! I had my husband whisk the sugars into the butter because the butter was floating and . . I'm a wimp. Once it was whipped it was smooth and almost fudge-ish. Taking an idea from comments in another HBRum recipe on here, I sprayed some ice cube trays with unflavored oil and am freezing pre-portioned amounts for serving to guests. I've never made this before, and only had it once. I'm trying to decide who are the people who *must* get these as gifts and how many I can keep! Update: Don't do the ice-cube tray idea! I've got a gloppy mess!
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Easy Swedish Pancakes

Reviewed: Oct. 19, 2008
Want to get slumber party kids in bed on time? Tell them if you don't hear them past 10, you'll have enough energy to make these. (Or Waffles with ice cream.)I really like the idea of using a large skillet and splitting it up. I cooked on about 325 and it went plenty fast for me. Here are some things I did in cooking and presenting: mixed in a blender, used a gravy separator to pour into skillet (kept bubbles on top). I created my own topping by blending defrosted berries (fresh is better but out of season), sour creme and some sugar. I'd guess about 1/2 cup berries with 1/2 cup sour creme and 2 Tbs of powdered sugar. Do as you will... just makes a yummy filling. Add extra berries on the side with powdered sugar and you're set! Hmmm wonder how these would go with ice cream?
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Sherry Sour Cream Chicken

Reviewed: Apr. 21, 2008
Wow. Yummers. Made this for a quick dinner when I had random things in my fridge. Didn't really measure the s. cream and sherry, just made sure it tasted zingy like others described. Accompanied with mushroom risoto. Did add a bit of garlic. AMAZING.
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Thai Ground Chicken Basil

Reviewed: Jul. 7, 2007
This was GREAT!! I had some extra ground chicken in the fidge and basil outside. I used it as a filling for lettuce wraps. I also used chili sauce since I didn't have the peppers. It was perfect for a warm Saturday!
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Bahamian Mahi Mahi

Reviewed: Apr. 2, 2005
Yum! All gone! I even over-cooked it a bit, and the top was a tad dry (I lost track of the time... a rummy issue..), but inside it was moist and flavorful even with the measly 1/2 hour I gave it to marinade.
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Potato Salmon Patties

Reviewed: Mar. 24, 2005
I needed dinner. I thought I had a can of salmon somewhere.. but I didn't. So, I used tuna. used Ritz instead of bread crumbs and added italian seasoning and a bit of cheddar. I used leftover smashed potatoes... and cut it all in half. To accompany it, I served 2 TB sourcream with 1/4t dill and a dash of Worchestire. Yummy.
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Easy Decadent Truffles

Reviewed: Nov. 6, 2004
I made these for a production meeting. Since I bought 12 oz of cream cheese, I used the remaining 4 oz with a proportionate amount of confectioner's sugar. I then added melted peanut butter chips and 1T creamy peanut butter. I wrapped these in the chocolate filling and dipped in melted chocolate with a tiny bit of parafin (it looks shinier and becomes a more solid coating).
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Chili con Carne III

Reviewed: Nov. 4, 2004
I am now the BEST chili cook in my family thanks to this recipe. I added some cinnamon for a different feel, and this time will be adding Tobasco. Also, I didn't have any paste, and added double the amount of tomatoes. I am back online getting the recipe again to make a 4x batch. It just goes soooo fast!
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