dcjc364 Recipe Reviews (Pg. 1) - Allrecipes.com (14467190)

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Baked Split Chicken Breast

Reviewed: Mar. 21, 2014
A very good base recipe! I used 2 big bone-in breasts for 3 of us.I did the garlic-rosemary-thyme-olive oil-pepper-Mrs Dash- a dash of paprika-onion powder in oven at 350* for an hour. I also did Rosemary-garlic-olive oil-onion potatoes sliced like a fr. fry in a pie plate at the same time. Salad and gr. beans. I like to bake chicken often changing up the herbs,always good!
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Herb Roasted Pork

Reviewed: Mar. 7, 2014
wow-nice pork roast-hubby and I really liked the glaze. Will make this again and also try it on chicken. I doubled the glaze-used brown sugar instead of white, a bit of honey,325* for 1 hr and 20 min-2 1/2 lb roast.Let it rest for 15 min covered in warm oven-200* while I waited for hubby to get home. I rolled the roast in the herb mixture,but next time will use the same casserole pan.It came out moist,and that was uncovered the whole time-nice- crusty a bit. I even sprinkled a drizzle of olive oil on the herb mix. very good meal.
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Mama's Ambrosia

Reviewed: Feb. 9, 2013
A good base recipe-but I give it 5 stars anyways.2 bananas,2 apples,1 can pineapple,grapes,1 can mandarin oranges,2 x 1/4 cup of sour cream,1 container of lite cool whip a few squeezes of lime juice,4 handfuls of mini marshmellows-1 box of pistachio pudding.Wow-yummy.Going to make it again this summer,it made a good size bowl of it.
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Good Old Fashioned Pancakes

Reviewed: Mar. 25, 2014
ok-With minor adjustments this goes into my RB.For years I've always used Bisquick,but now I will use this.After reading reviews and reading the recipe 3 times,I decided to not use salt.My intution said that would be too much. My butter is salted-thats enough.I sifted twice-I used 3 tsp of the Baking powder-aluminum free. Upped the sugar to 2 tables.- beaten egg-A dash of vanilla-warmed the milk,do not overmix-add the blueberries.Delish! Real Maple syrup always!..between 4-5 stars!
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Balsamic Bruschetta

Reviewed: Feb. 8, 2014
I just made this and tasted it and it is wonderful! This is my 2nd time making it.I now have it melding together in the fridge for overnight for tomorrow night.There is no reason one has to use fresh tomatoes,I used Petite Diced- 2 big cans,put them in a strainer in the fridge and drained well.But I do feel its important to use the fresh Basil.The rest I followed the recipe,with just another small splash of balsamic. I know this is a keeper and I'll make it again and again. Wonderful dish-thank you!
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Chicken and Fresh Tomato Slow Cooker Stew

Reviewed: Jul. 25, 2013
I had a big bowl of a potato-tomato bake that was leftovers,that I put in the crock,added a can of diced tomatoes,salt & pepper,red pepper,minced garlic, 2 jars of Swanson vegetable broth,3 carrots,2 celery,green onion,mushroom,sauted the chicken first-cut it up-then added to crock for the next nights supper. We all know how this will turn out so I'm going to give it 5 stars as I've made it before! Yum!
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Old-Fashioned Pancakes

Reviewed: Jul. 19, 2014
I've been stuck on Bisquick for years-I really like it and they make a good pancake /baking mix, but I figured it was time to try it again from scratch.This is a good recipe-which I will tweek in the future. I got paranoid after reading the reviews,so I only used 2 teaspoons of baking powder and 1/2 teas. of salt. I also used organic baking powder,and have another can of "Aluminum free" baking powder in the cupboard. That was the first thing that hubby said,was that it had no metallic taste to them. So anyone that gave a bad review because of any chemical taste-I would say look to your ingrediants as being the culprit.I used 2 tablesp.of sugar.The next time I make them I will also up the bak. powder by another 1/2. I always make blueberry,simply because I have an orchard.I did add a teasp. of vanilla.I did sift it, and at 5 a.m. I had time to bring my milk/egg up to a bit room warmer before putting together.The only thing I found was they took quite a bit longer to cook than specified,maybe because I cut back the bak. powder.I always let the mixture rest for a bit also.I think people also have to slow down and read the recipe thoughout correctly before giving it a bad review. There is nothing wrong or hard about doing this recipe so I gave it the 5 stars. Now I'll go watch his video...thanks for a good one!
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Country Fried Steak and Milk Gravy

Reviewed: Jun. 26, 2014
oh-wow-yumm.. The only thing hubby said was "I'm a little bummed you didnt make me 2 of them." I said,but I did give you the biggest piece,maybe next time. I dredged twice,s&p,paparika,and fried in olive oil. Used the gravy out of the jar.Thats a keeper,and now I dont have to wait to get it at the restaraunt.
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Chicken Cordon Bleu I

Reviewed: May 18, 2014
I've made this quite a few times and its always a hit! This time I did a variation. I used chicken tenderloin strips.I sliced the ham and swiss in strips also-secure with a toothpick. I made a casserole dish full of them.I pounded them out,easy peasy. I spread mayo thinly before bread crumb mixture.I put butter in the bottom of dish also. I mixed parmesean, bread crumb,onion powder,garlic powder,pepper, no salt.I could tell this is also gonna be a winner and I may like it better this way from now on.Alot less pounding for sure! Also next time I may try it with thick bacon! When I pounded lightly the chicken I put 4 at a time in a large baggie.
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Stuffed Shells III

Reviewed: Nov. 26, 2013
This is my 3rd time making them-delish. This time I added sliced mushrooms on top-then some cheese. I already make my own crockpot full of sauce,I only added 1/2 teas of salt,since the sauce already had it ,and cheese has salt in it too.We eat them for 2 days and I freeze a batch,it makes that much.Yummm...
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Kale Soup

Reviewed: Oct. 16, 2013
Once I discovered that using stock or broth in place of water,my stews-soups became sooooo much better,no matter what kind it was.I also make alot of my own stock/broth and freeze it & keep 2 store-bought containers of chicken/beef in the cupboard all the time.I am now making the Kale soup-its in the crockpot. We dont care for the beans or peppers-but everything else is the same.I have a Crusty French Boule for bread,and I'll make a salad if anybody wants some,but they'll probaly fill up on soup.Since the Kale that was purchased was a huge amount-I set aside some for the soup and blanched the rest for the freezer for winter soups. Thats some good vitamin broth there. Within an hour we should be smelling that yummy smell! We lov Linquica,but eat it sparingly,and thats what I use when making Kale soup. I give this a high 5*!
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Whipped Cream

Reviewed: Feb. 16, 2013
5 stars! I used regular sugar-about a tablespoon-mixed in my kitchenaid-wow-never want the store bought again! absolutely heaven!
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Peanut Butter Fudge III

Reviewed: Dec. 19, 2012
I made this exactly as written. Came out perfect and I havent made fudge in years and years. I stirred when it was heating-then quit when it got to a rolling boil-for 10 min.But I was peeling off foil,so wont a lightly buttered pan do the trick? Very good fudge recipe-its a keeper. I give it 5 stars..
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Honey Wheat Sandwich Rolls

Reviewed: Jan. 4, 2014
YEEEEESSSSSS!
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Nana's Apple Crisp

Reviewed: Jan. 3, 2014
easy-peasy! 3rd time making this-yumm! This time-just for experiment, I cut down on butter -using 1/2 stick melted in the topping-the other 1/2 on the apples.looks good in oven and smells yummy! all I do for the apples is peel 6 of whatever I have on hand-this time 3 red delicious-3 granny smith,slice down to the core as close as I can get,then slice thin. I dont think this took me 15 min.,so I dont know what is so hard about that as one reviewer suggested. This is a keeper for sure!
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Baking Mix Blackberry Cobbler

Reviewed: Jun. 11, 2013
As stated,mine was in the oven at the time I reviewed. Basically I used my Cherry-Blueberry pie filling-using cherry juice instead of the water.I cut back on the sugar a bit,adding a bit more cinnamon.I put the cake on the bottom {doubled}and fruit on top,but this recipe seemed to right itself up,which was like magic. Not overly sweet,this was hands down the best Cobbler I ever made. A golden crust.I took some to daughters,and she e mailed me that it was absolutely awesome and she had it for supper! The guys really like it too,this goes in my recipe box,and I will use other fruits as well in the future. An easy Cobbler to make.This gets more than 5 *'s.
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Oven Fried Chicken III

Reviewed: Jun. 10, 2013
Since I make chocolate-mayo cake all the time-I wasnt shocked. That cake is the best.That being said- I used Panko crumbs,and followed the seasonings,just cutting back a wee bit on the thyme.Used a rubber spatula for putting on the mayo.Since I had mayo left in the bowl I would say you could cut that back to 1/2 cup,I used 3 breasts-with skin off.I cooked at 350* for 45 min-then went another 15 min. On a cookie sheet on top of pam sprayed cookie rack. Came out delish! Was pretty easy,and compared to my first time straight on the sheet-no soggy or mushy! On 2nd round-A keeper-give it 5 *****
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Blueberry Crisp II

Reviewed: Feb. 16, 2013
5 stars-this was my 2nd time making it. I used a 16 oz bag of big frozen blueberries 1/2 thawed.One can of Lite Cherry filling,sprinkled some flour and white sugar in that mixture.Did the flour mixture using a pastry cutter to crumb it and stopped when it got to the pea crumbs, and in that mixture I used brown sugar.I doubled this topper mixture.It gave me a good size pan.Yummy! Whipped up some real whip cream! Yummy-yummy!
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Baked Haddock

Reviewed: Feb. 8, 2013
Haddock is our choice of fish,we're east coast with abundant haddock. I halved the salt as everything already has salt in it.If I had used all that it would have been overkill.It came out perfect-oven temp and time was perfect.No sogginess on bottom of glass pan. I drizzled butter and lemon on top-added garlic to the butter mixture.I normally make extra in everything I cook so we have left overs for lunch the next day,there were only 2 small pieces left,so we'll have to fight over them! The fish came out fantastic and hubby filled up as usual! This was my 4th time making this.This is a 5 star recipe! update-I have used a rack that is sprayed but turn on your fans and open a window a little to not set off fire alarms.Even better this way.Dont be fooled by the high temp-its perfect! We all lov this and its a regular. We eat a 2 lb package.
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Toad In a Hole

Reviewed: Jan. 20, 2013
My mom made this for us 5 kids growing up-we loved them! We called them "Egg in a basket".I continued to make them the rest of my life and for my daughter & still do frequently.Make your hole with a juice glass,butter one side plus the bisquit holes,drop in your egg,season with S & P,or anything else,medium heat,flip it and cook to your desired like.There's nothing hard about this other than keeping an eye on how you want your egg cooked.Its a whimsical breakfast...
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