DIETZEN Recipe Reviews (Pg. 1) - Allrecipes.com (1603016)

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Stuffed Mushrooms IV

Reviewed: Dec. 20, 2002
Outstanding-more than a few gourmets at a recent party advised these were the best sausage mushrooms ever! I used Bob Evans sage bulk sausage,italian seasoned bread crumbs,minced red pepper, and a good dash of Emeril's essence as well as the standard recipe items. I also topped them with gruyere cheese and parmesan before baking. FYI I made this 4 hours in advance,melted butter in a casserole placed them in the casserole and refrigerated until ready to bake and serve. Sooo easy and so many wows!
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63 users found this review helpful

Original Irish Cream

Reviewed: Oct. 14, 2002
Outstanding-this recipe is fabulous especially after sitting in the fridge a week. Do not use cheap whiskey though-well whiskey is fine you don't need Jameson's or anything but not the cheapest you can get either. Murphy's worked great. I gave this as a gift at christmas and have served it after several dinner parties-lots of compliments!
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19 users found this review helpful

Oven Roasted Red Potatoes

Reviewed: Oct. 20, 2003
I have been making a variation on this recipe for years. I quarter the potatoes use 1 and 1/2 packs of dry extra zesty italian dressing and a bit more olive oil. It is extremely flavorful that way.
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5 users found this review helpful

Pineapple Stuffing

Reviewed: Aug. 16, 2012
Excellent with a few modifications. I make it in a 9/13 baking dish. I use almost a whole loaf of brownberry buttermilk bread-good texture. I use 1/2 cup of brown sugar and 1/2 cup of white sugar which is plenty. I add one can of drained pineapple tidbits and one can of the crushed drained pineapple. It keeps it from being too soggy this way. I cut the butter to 3/4 cup. I add 1tsp of cinnamon to the whole mixture and add more on top. YUM!
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4 users found this review helpful

Au Gratin Potatoes

Reviewed: Oct. 4, 2003
Wonderful side dish! I played with the recipe a little using 1 can of cream of mushroom,1 can cream of celery, 10 oz of sour cream,1/2 cup of melted butter,2 cups of sharp cheddar and 1tsp of rosemary,1 cup of sauteed vidalia onion and 1/2 cup sauteed red pepper. Very tasty I also topped it the last 5 minutes with durkee french fried onions.
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4 users found this review helpful

Apple Raisin French Toast Strata

Reviewed: Oct. 19, 2003
Great recipe when you are looking for no work in the a.m. with guests coming. I prepared it the night before-used a granny smith apple and melted the cream cheese to toss with the bottom layer of bread as suggested. It really worked no lumps just a nice flavor. I did sprinkle the apples with brown sugar and nutmeg and covered with aluminum foil the last 15 minutes. Served with warm maple syrup. Guests loved it.
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3 users found this review helpful

Breakfast Sausage Casserole

Reviewed: Oct. 19, 2003
Served for brunch with the apple cinnamon toast strata. I used 2 lbs of sausage-highly recommend doing it-one pnd would barely cover the top (Bob Evans one sage one maple next time would use all sage)and ceasar croutons (about 3 cups-large cut) vs using bread. It was tasty but needed to cover with aluminum foil the last 25 minutes. Next time I would add sauteed green onions and mushrooms. I also served a side of spicy salsa. The convenience of making this the night before makes it a winnder. I also used FF carnation because it was all I had with no problems.
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2 users found this review helpful

Red Wine Flavored Beef

Reviewed: Oct. 4, 2003
Great base recipe-I made it today in my crockpot cooking a 4lb roast 5 hours on high(could have only done it 4 and 1/2 or a little less). I used 2 and 1/2 cups of Shiraz red wine,1 full envelope of onion soup mix,2 bay leaf and 1 tbs of thyme one tbs of rosemary. I also seared the meat after coating with crushed garlic and pepper before placing it in crockpot. For the gravy i placed 3 cups of the juices in a saute pan and boiled it a few minutes. Then I thickened it with 1 tbs of flour and finished the gravy with 1 tbs butter. Very tasty. I served it with the augratin potatoes recipe from here and fresh green beans. For dessert i used the butterscotch bread pudding recipe from here(a must try!)
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2 users found this review helpful

Butterscotch Bread Pudding

Reviewed: Oct. 4, 2003
This recipe was outstanding. This is the best bread pudding i've ever made. The only change I made was using 2 cups of half and half and 2 cups of whole milky. It gave it a divine texture-very good caramel/butterscoth flavor. I served it with french vanilla ice cream and real whipped cream-YUM! I did need to cover it with foil the last 10 minutes so keep an eye on the top towards the end.
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2 users found this review helpful

Baked Beans III

Reviewed: May 28, 2012
This is amazing. Drain the grease off of the bacon(cut up before you cook it and I use a full pound) before sprinkling with the brown sugar. I also add a tablespoon of Coleman's dry mustard and 1/2 a sauteed vidalia onion. So good!
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1 user found this review helpful

Maple Roast Turkey

Reviewed: Dec. 20, 2002
I've made this two years in a row to outstanding reviews. I also rub the outside with crushed coriander and it adds something extra special. The gravy made from the juices has such a nice sweetness. I actually used Williams Sonoma's starter and just added the drippings this year and it was wonderful.
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1 user found this review helpful

Beef Nacho Casserole

Reviewed: Aug. 22, 2004
Did some changing-had 1 lb of left over sloppy joe meat-added 8 ounces of sour cream too it,mexi corn and 1 package of taco seasoning. Did not add salsa to keep chips crispy and served the salsa on top after cooking. Tasty-a little zesty for the kids though.
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0 users found this review helpful

 
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