DARLA Recipe Reviews (Pg. 5) - Allrecipes.com (1484968)

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Chicken and Artichokes

Reviewed: Apr. 30, 2004
This was delicious! I used boneless skinless thighs instead (personal preference), left them whole, added 3 cloves crushed garlic into the mushrooms, and doubled up on the sliced mushrooms and artichoke hearts. I left it uncovered during baketime (oops), but it was just fine with the little browning. If I'd have used breasts, it probably would have dried them out. This will be a regular for me, my whole family loved it.
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21 users found this review helpful

Cabbage Rolls II

Reviewed: Apr. 28, 2004
I've never made or eaten cabbage rolls, and I didn't have any time-honored family recipe to compare this to, so admittedly I am no expert here. But both my husband and I thought these were very good. Of course, I followed a lot of other reviewer's advice, and did a lot of alterations...I cored and boiled the whole cabbage before peeling the leaves, doubled the sauce, added to the meat 4 cloves crushed garlic, 1 tsp mustard powder, 1/2 pkg onion soup mix, and took the pepper down to 1/2 tsp. And I placed them in a 13x9 inch dish, poured the sauce over, and baked them at 350 for 1 hr. Not the most attractive dish, but nicely flavored in a comfort-food kind of way. I'll definetly repeat these.
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8 users found this review helpful

Pear and Gorgonzola Cheese Pizza

Reviewed: Apr. 24, 2004
How different! The flavors were fresh and unexpected, nice combination. I used presliced sandwich cheese (easier), peeled the pears before slicing, and used green onions in place of chives. And I'm not a fan or nuts, so just left those off. This was fast, easy, and SO good! Thanks Brian!
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2 users found this review helpful

Rump Roast Au Jus

Reviewed: Apr. 24, 2004
Over spiced on the outside and bland on the inside. I'm always on the hunt for a recipe that will help me figure out what to do with a rump roast to make it taste like more than a cheap hunk of meat. This was not it. The pepper was overwhelming, and even with the long, slow cooking time, it was still rather tough. Overall too unpleasant to enjoy.
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4 users found this review helpful

Burgundy Pork Tenderloin

Reviewed: Apr. 22, 2004
Very nice, very simple, great sauce! I used garlice salt instead of powder (and skipped the regular salt, celery, and onion). My meat was probably a little thicker than the recipe was intended for because my cook time was longer. I used a glass baking dish, and when I mixed in the gravy to the red wine, it wasn't hot enough to thicken it. I couldn't heat that dish on the stove, so just poured the mixture into a small saucepan and brought it to a quick boil, and that did the trick.
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1 user found this review helpful

Crab Salad III

Reviewed: Apr. 22, 2004
This was very good, and one of those recipes that would benefit from fresh herbs, if you can find them (which of course I could not). I made this with a few subs/additions: I tsp sugar instead of sweetener, garlic salt instead of powder, 3 green onions instead of sweet, cherry tomatoes instead of chopped (so my husband could pick them out easier). I added in 1/8 tsp freshly ground pepper, & 1 carrot very thinly sliced (like I sliced the radishes). Lots of color and flavor. I'd say it made more like 4 or 5 side dish servings though, not eight. But I suppose that just depends on how much you like it. This would be a great take-along dish; a keeper for sure.
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8 users found this review helpful

Sauteed Portobellos and Spinach

Reviewed: Apr. 21, 2004
I thought this dish was absolutely delicious. It has so much more flavor than the simple ingredients hint at. I used small chantarelles instead of the portobellos, leaving them whole, and regular button mushrooms would probably even be just as good. Next time I'll double it...this was SO good! Thanks you, Leslie.
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2 users found this review helpful

Stuffed Flank Steak

Reviewed: Apr. 21, 2004
I was disappointed after all the good reviews. It looks nice when sliced, but the flavor seemed too much like cafeteria food, and it's not something I would want people to know came from my kitchen. I won't be making this again, it's just not to my taste.
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2 users found this review helpful

White Chocolate Macadamia Nut Cookies III

Reviewed: Apr. 15, 2004
Mary, thank you! My new favorite cookie. The almond extract in it is wonderful. These are the best white choc mac nut cookies I have ever eaten anywhere. Love them love them love them.
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1 user found this review helpful

Oatmeal Peanut Butter Cookies

Reviewed: Apr. 15, 2004
Perfect. After making this I threw out my recipe for regular pb cookies. I used all butter instead of shortening, and they were no different for the change. Moist and delicious.
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1 user found this review helpful

Award Winning Peaches and Cream Pie

Reviewed: Apr. 15, 2004
This WAS different from any pie I've made before. My husband really likes canned peaches though, so I thought I'd give it a shot. And no suprise,he really liked the pie. For me, it's good for what it is, nothing fabulous, and I probably wouldn't make it for company. It's very obvious that there's canned peaches in it (duh, I know), so don't make it if you're trying to get a fresh peach taste. And on the bake time, I let mine get golden brown on the edges, which seemed to overcook and dry them out, so next time I'm going to cut back a little to keep it more moist.
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0 users found this review helpful

Cha Cha's White Chicken Chili

Reviewed: Apr. 15, 2004
Wonderful soup! I cut the heat down by only using half a can of jalapenos and instead of a teaspoon of cayenne (ohmygosh!), just a few dashes. That left it with a nice spice, but the kids could enjoy it, too. I used mozzerella instead of jack, and added a good handful of chopped fresh cilanto in with the cheese. The first time I made it I'd been a little worried that it was too brothy, but that cheese at the end really does a lot to thicken it up and make it creamier.
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2 users found this review helpful

Salmon Chowder

Reviewed: Apr. 15, 2004
Okay, I always have my doubts about canned stuff as main ingredients. And I have to say that this is an ugly soup, but despite that, it tastes suprisingly wonderful. Once the cheddar was added it had a strange color, hence the ugliness, and if you care about presentation then I suppose you could always just use white cheddar instead. Very good.
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3 users found this review helpful

Beef Barley Vegetable Soup

Reviewed: Apr. 15, 2004
Man was this great. I added 2 cans of new potatoes, 1 tsp each thyme and oregano, and 2 Tbs worchestershire. I was a little leery about adding the barley in with the beef, it seemed too dry in the crock pot to soften the barley up. But it was fine, the meat gave off enough liquid to do the trick. The soup was thick and had a nice steaky taste, better than most I've had in restaraunts. So great to know how to make it at home now! A wonderful recipe.
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7 users found this review helpful

Pepperoncini Beef

Reviewed: Apr. 15, 2004
What a pleasant suprise! I made them into sandwiches, and my family really enjoyed it. Never would have thought it would come out as well as it did with such few and simple ingredients. Thank you Joyce!
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6 users found this review helpful

Baja Stuffed Potatoes

Reviewed: Apr. 15, 2004
Mmm. I wasn't in the mood to put the corn in, but they were fine without. This is probably a nice way to make mashed potatoes, too.
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1 user found this review helpful

Honey Roasted Red Potatoes

Reviewed: Apr. 15, 2004
Very nice. Unless I'm chopping onion for another recipe, I'm lazy and omit it, and double up on the rest of the sauce.
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1 user found this review helpful

Carrot Souffle

Reviewed: Apr. 15, 2004
I've never had a dish like this before, so I had no idea what to expect.The final result was delicious; light and fluffy texture (sweet enough to be pie filling), although not what I'd normally consider a souffle. I did have trouble with mixing the carrots. I boiled them until very tender, but with the electric mixer they still didn't want to break up and blend smoothly, instead flying in chunks all over my kitchen. So I moved them to the food processor, smoothed them out that way, then continued with the electric mixer from there. Could be they just weren't boiled long enough, but next time I'm just going straight to the food processor. Overall my family enjoyed it; happy to have a unique way to prepare carrots.
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4 users found this review helpful

Breaded Chicken Fingers

Reviewed: Apr. 15, 2004
Liked these. Used Old Bay for the seasoning, with good results. Chicken was very tender, nice contrast to the crispy crust.
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1 user found this review helpful

Salsa Chicken

Reviewed: Apr. 15, 2004
A quick and easy standby for dinner. You really taste the salsa in this, so be sure to use good stuff.
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1 user found this review helpful

Displaying results 81-100 (of 127) reviews
 
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