DARLA Recipe Reviews (Pg. 1) - Allrecipes.com (1484968)

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Broccoli and Sausage Cavatelli

Reviewed: May 27, 2009
I loved this one! Very easy, with tons of flavor. Used half the pasta called for (subbed penne) to scale it down for a smaller batch, left everything else the same. I'm not a huge pasta lover, but I couldn't stop eating this!
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4 users found this review helpful

Dr. Michael's Yeasted Cornbread

Reviewed: Mar. 22, 2005
This loaf had georgeous color and a very high rise, and a light, soft texture. Love what the cornmeal added. I had to modify it since I don't have a bread machine, and found that it didn't need all the flour called for. I warmed the milk, dissolved the yeast and sugar in it, then added the rest of the wet and then the dry ingredients. I kneaded it with my Kitchenaid for about 10 min, and baked it in a greased loaf pan at 375 for 35 min. When I took it out of the oven, I brushed the crust with melted butter, which I think I'll start doing with every bread recipe.
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3 users 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

Pumpkin Swirl Bread

Reviewed: Nov. 9, 2004
Very good! Very moist, also. The bake time was right on...everything worked out perfectly. There wasn't so much a swirl of cream cheese as there was ribbons and pockets, alot of it blended into the pumpkin mixture, but that was what made it so moist!
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4 users found this review helpful

Cheese Cake Cups

Reviewed: Nov. 4, 2004
So simple! For a pretty topping, I melted some milk chocolate chips and piped a very thin swirl onto the unbaked filling, ran a toothpick back and forth to make a spiderweb-ish pattern, then baked. I was worried about the centers being so jiggly after only 15 minutes, but after chilling it was perfect. Next time I might try making the crust like another reviewer suggested, by crushing the cookies and mixing with butter like a traditional cheesecake crust. A great recipe for taking to gatherings.
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2 users found this review helpful

Florentine Artichoke Dip

Reviewed: Oct. 11, 2004
This was so good. I didn't take anything away from the recipe to change it, but did add 3 green onions, finely chopped, 1/2 tsp seasoned salt, and 1 tsp chopped fresh rosemary. I used Neufchatel, and it was perfect. Next time I think a little cayenne or Tabasco would give it a good kick, and maybe twice the rosemary. I'd made it to test on my husband, and was so happy with the results that I'll definetly be making this for the next party.
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2 users found this review helpful

Banana Pudding IV

Reviewed: Apr. 14, 2004
I had my doubts, thinking maybe it would taste like simple packaged pudding with bananas mixed in. But I made it exactly as the recipe called for and it was great. I sliced the bananas lenthwise to get long, thin strips, which just meant I had less pieces to lay down to cover the pan. The only change I'll make next time is to use a larger tub of Cool-Whip, putting the same amount in the mixture, but leaving more to use for the finish. Oh, I used 1/3 less-fat cream cheese, 2% milk, and fat-free condensed milk, it came out thick and creamy and you'd never know it had a little less fat. Fat free Cool-Whip would help out even more, I bet. Thanks, Patricia, I was pleasantly suprised!
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0 users found this review helpful

Potato and Shiitake Mushroom Gratin

Reviewed: Apr. 14, 2004
This was excellent! I used all button mushrooms, sliced, and double the amount of fresh rosemary, and it was so so SO good. I halved it for an 8x8 inch dish (small family), but will definetly be making this full-sized for company. Good good good. I'm so happy.
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4 users found this review helpful

Mahogany Chicken Wings

Reviewed: Apr. 15, 2004
These are delicious, and the recipe is a good cooking guideline for trying wings with other sauces. Do yourself a favor and be sure to line your baking pan with foil, since some of that sauce can be a chore to scrub off later.
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1 user found this review helpful

Cheddar Bay Biscuits

Reviewed: Apr. 15, 2004
This is THE recipe, and it makes me so happy! Not to mention everyone who gets to eat them. I make mine a little bigger (cause I'm a major pig for these things), and just increase the bake time by a few minutes, until golden brown. And usually what I do, to serve my family of four, is cut the recipe in half and bake them in my toaster oven on the small baking sheet that came with it. That's an ideal way to reheat them, too, so they'll still have the same texture as when they were freshly baked. Thank you SO much, Cookie!
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1 user found this review helpful

Easy Focaccia

Reviewed: Jun. 14, 2004
I'm so happy to be able to make this now! This was delicious. I doubled the parmesean and just added it and the rosemary right into the dough, so it was blended throughout. Left the pan in the oven, and the time called for to bake the bread, starting from a cold oven, was just right. Thanks Jack!
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1 user found this review helpful

Green Salsa

Reviewed: Jun. 14, 2004
This was fresh, tangy, and flavorful. I skipped the shallots, doubled the green chiles, cilantro, and jalapeno, and added 2 finely diced large avocados and a couple Tbs lime juice (for flavor and to keep the avocado from browning). Taking the seeds out of the jalapenos left the salsa without any heat at all, so as a personal preference, next time I'll just leave them in to get a little spice.
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27 users found this review helpful

Spring Biscotti

Reviewed: Jun. 9, 2004
I made it exactly as the recipe called for, and it was perfect: delicious and beautiful. I don't think I'd change a thing. Thanks Elizabeth!
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1 user found this review helpful

Apple Raisin French Toast Strata

Reviewed: Jun. 6, 2004
We loved this. I assembled it the night before, and even after all that fridge time, the directions for baking it in the morning were perfect. It came out wonderfully.
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2 users found this review helpful

Chocolate Fudge Pops

Reviewed: Jun. 1, 2004
Anything that takes my kids outside and keeps them quiet and happy makes me happy. Easy and fun.
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4 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

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

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

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

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

Displaying results 1-20 (of 127) reviews
 
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