Dino II Recipe Reviews (Pg. 1) - Allrecipes.com (1539625)

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Barbecued Beef

Reviewed: Feb. 23, 2006
The sauce had the consistency of a thin, oily soup. The beef had no flavor. I followed the exact recipe and ended up with a forgetable dish. I realize this may be a harsh review. I highly recommend looking for another barbecue beef recipe.
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Mrs. Sigg's Snickerdoodles

Reviewed: Apr. 5, 2004
Good, but nothing special. I thought the cookies had the right texture and the right amount of cinnamon and sugur, but for some reason, something was missing. I'll probably give this recipe one more try, especially considering the glowing reviews. I used regular shortening with this batch...maybe butter flavored shortening would give it that extra "umph."
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Stuffed Green Peppers I

Reviewed: Mar. 23, 2004
Wow! This is a keeper. Very tasty recipe, just be sure you don't overcook the peppers. I would also add more tomato sauce (possibly double) over the stuffed peppers. It added a nice, substantial tang to the end product.
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Chocolate Banana Bread

Reviewed: Mar. 23, 2004
The bread was very moist, but I didn't particularly care for the combination of chocolate and banana. And, I'm a chocoholic, but there was also a little to much chocolate. It was almost as if I was eating a chocolate bread. I may make this again, though I probably would play with the ingredients...possibly add more bananas and less chocolate.
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Breaded Chicken Fingers

Reviewed: Mar. 23, 2004
This was a good recipe. I will definitely make this again, but (the only drawback) there wasn't enough breading on each piece. So, I'll probably coat it in flour, as noted in the recipe, then dip the chicken back into the buttermilk mixture, then dredge it again in the flour before frying.
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Baked Teriyaki Chicken

Reviewed: Mar. 23, 2004
Nothing special. The sauce was similar to bottled varieties...which has both pros and cons. Pro, you can adjust flavoring to taste, and only fresh ingredients are going into the sauce. Con, why spend the time making something that's inexpensive and readily available at the store? As far as the cook time, the constant basting left a pool of sauce on the bottom of the pan, which burned while cooking, leaving a lingering "burnt food" smell in the kitchen. It also left a sticky mess on the bottom of the pan. I highly suggest lining your pan with heavy duty foil, grease it, then place the chicken. In the end, I wasn't impressed by the sauce. I thought it was very generic. My husband said it may go well with grilled salmon. That may be true, but until I find a standout teriyaki recipe, I'll stick to bottled sauce.
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Oven Kalua Pork

Reviewed: Mar. 23, 2004
Being born and raised in Hawaii (now living in DC), my husband and I always keep an eye out for recipes that remind us of our time there. And, this one comes pretty close. Total prep time is a few minutes and clean up, because of the foil, is a breeze. Pork butt is also an inexpensive cut of meat. I've made this recipe using only Kosher salt (because sea salt wasn't available) and I've also used regular sea salt (as opposed to Hawaiian sea salt). If you decide to use Kosher salt, you may have to sprinkle a little more onto the cooked pork before serving. In the end, there's really no noticible difference. The Kalua pork is also VERY tender. I recommend this recipe.
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Angel Chicken Pasta

Reviewed: Feb. 19, 2004
This was an unusual one, but when all was said and done, it was really good. Be sure all ingredients for the sauce are blended together. It took about 15 minutes of periodic stirring to incorporate the flavors while on the stove (if you're like me, you'll notice the initial strong/over powering wine flavor, that goes away once the sauce is cooked down). The only draw back (and reason behind the 4-star rating) is the amount of oil the cheese and Italian dressing mix produces. Pools of orange colored oil formed while cooking in the oven. Luckily, I had already planned to refrigerate the dish and served it the next day. So, when it came out of the fridge, I was able to easily scrape off the excess oil. Despite that, I would make this recipe again.
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Cinnamon Cranraisin Bread

Reviewed: Feb. 19, 2004
This was a good recipe. The bread had a nice texture...firm, but not too dense. And the craisins are a nice change from the ordinary (surprisingly, they weren't tart at all). I would definitely make this recipe again.
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Honey Of An Oatmeal Bread

Reviewed: Jan. 26, 2004
Really good flavor, with just a hint of honey so the bread wasn't overly sweet. The only drawback is you may have to play with the breadmachine settings. My loaf was underdone using the cook time indicated in the recipe. I think a medium or even a dark crust would have been perfect (about 10 - 15 minutes longer than light crust). Also note, the recipe calls for "rolled oats." I've heard of this before, but have never seen it/looked for it in the grocery store. I used regular Quaker Oats and the flavor was fine...in fact, I'm not sure what the difference is, if any, between rolled oats and oats used for oatmeal. I will make this again, but will alter the cook time.
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Burgundy Pork Tenderloin

Reviewed: Jan. 26, 2004
I had high hopes for this one. But unfortunately, this recipe was bad. The red wine sauce was just that. Red wine. The brown gravey mix did nothing to enhance the flavor. It tasted as if it came straight from the wine bottle. The meat was somewhat tender, though not "fall apart" as some reviewers mentioned. In fact, the bottom half of the tenderloin (which was sitting in the wine while cooking) was the only part that was tender, though still chewy. The top half was very dry. I also doubled the cooking time (to a total of 1 hour and a half or so). At 45 minutes, the cooking time stated in the recipe, the pork was still tough and pink inside. I used a 1.5 pound tenderolin, smaller than the one called for, so I thought the cooking time would be perfect...not so. My husband ate his portion, but said he wouldn't want this again. The prep and clean up was easy, and pork tenderloin is a fairly inexpensive cut of meat, but bottom line, this recipe was not worth it.
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Blue Cheese Beef Tenderloin

Reviewed: Jan. 6, 2004
The flavor of the meat is heavily dependant on the type of teriyaki you use, so be sure to get one you like. As for the blue cheese sauce...it's almost like horseradish. It has a tangy/bitter bite. Unfortunately, the sweat sock smell (of the blue cheese) and the fact it tastes almost like store bought horseradish isn't enough for me to make this again.
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Honey Glazed Ham

Reviewed: Jan. 5, 2004
This recipe was good, but it still doesn't come close to those famous honey baked hams. The preparation is simple and cooking is a breeze (follow the exact recipe and you can't go wrong), which is perfect for the holiday season. I'll hang on to this one, but I'll continue to look for another ham recipe.
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Gourmet Sweet Potato Classic

Reviewed: Nov. 28, 2003
Very delicious. But be aware it's on the sweet side. Those with a sweet tooth, especially kids, will particularly love this dish. Either way, it was perfect with turkey and stuffing, since both contain lots of salt. Fairly easy to preare and the end result looked beautiful on the table. I will make this again next year. In the meantime though, I may try turning this dish into a sweet potato pie.
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Party Potatoes

Reviewed: Nov. 28, 2003
Very flavorful recipe, and fairly easy to make. My potatoes were a little dry though. I only dotted the casserole with four small pats of butter, which may have been the reason. I would probably add more to the top and also add additional sour cream and cream cheese to the potatoes so it's more moist before it goes into the oven. Either way, my husband (who is a mashed potato fanatic) loved this dish. I'll make this again.
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Cranberry Sauce I

Reviewed: Nov. 28, 2003
This was good, not the best cranberry sauce I've tried, but surely the best I've made. Very tart, with a subtle orange flavor. The only tip I have is allow more cooking time. My sauce was still too runny at 10-minutes (the cooking time the recipe states). I actually let it simmer for almost 30-minutes. Like most sauces, the longer it simmers, the thicker it gets. This recipe is a keeper.
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Brown Family's Favorite Pumpkin Pie

Reviewed: Nov. 28, 2003
Again, this recipe never fails. This was the second time I made this pie (the first was last Thanksgiving). It's very easy to make and is great both cold (if you decide to bake it the night before and refrigerate it), or fresh out of the oven. I followed the exact recipe and it turned out beautifully. I plan to make this again next year.
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Slow Cooker Stuffing

Reviewed: Nov. 28, 2003
Wow! Everyone raved about this dish at our Thanksgiving meal. I only wish I made more. It was so easy to prepare, and even if it took extra time and effort, the flavor of the stuffing would make up for it. The stuffing itself took only 20-minutes to prepare, and that included cutting and sauteing the vegetables! I also saved much needed space in the oven, and I didn't have to babysit the dish since it was in the crockpot all day. I added exactly 2 1/4 cups of broth (as called for in the recipe) and didn't alter any of the seasonings. The stuffing was perfect! I plan to make this more often than just for a holiday meal.
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Homestyle Turkey, the Michigander Way

Reviewed: Nov. 28, 2003
Simply wonderful! I roasted a 12.75 pound turkey for about 4-hours and it turned out perfect. The top was well browned and the entire bird was cooked through. The breast was a little dry...but I ladled drippings from the pan onto the meat as my husband carved, which made the meat moist. Another reviewer mentioned to use all the butter called for, if not more, between the skin and the breast. I agree. I used half of what was listed in the recipe, which may be the reason the meat was a little dry. Still, this was the best turkey I've made. My husband also said this was the best he's ever had. Needless to say, we are all looking forward to leftovers!
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Brisket with BBQ Sauce

Reviewed: Oct. 30, 2003
I initially thought the brisket would be too salty after seeing the list of salts required in the recipe. Not true. The brisket was very flavorful, with just the right amount of tang. The meat was also extremely tender. In fact, it fell apart as I placed it on our dinner plates. I'll be making this again soon.
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