dragonlady Recipe Reviews (Pg. 1) - Allrecipes.com (16062989)

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Bacon Ranch Pea Salad

Reviewed: Jun. 12, 2013
I used blue cheese instead of cheddar and used Greek yogurt instead of mayo. YUM!!
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2 users found this review helpful

Traditional Gyro Meat

Reviewed: Jun. 2, 2013
Didn't use marjoram, rosemary or thyme and instead added allspice and coriander to the recipe. Very similar flavors to what we eat here in Europe. I shaped the ground meat mixture into oblong shapes and bbq'd them instead of cooking on a loaf pan. Saves much time and mess. Served with thinly sliced red onion, crumbled feta, sliced tomatoes and tzatziki sauce on flat bread.
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1 user found this review helpful

Chocolate-Filled Crescents

Reviewed: Feb. 13, 2013
I like it better with a spoonful of Nutella in the middle instead of chocolate chips.
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3 users found this review helpful

Spicy Bean and Corn Salsa Side

Reviewed: May 25, 2012
This is also great if you add a tablespoon of cumin and chopped celery and a bit of cilantro.
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2 users found this review helpful

Traditional Lemon Meringue Pie

Reviewed: May 25, 2012
Excellent pie. I added 1/4 tsp of Cream of Tartar to my egg whites. I live in a humid environment and the Cream of Tartar stabilizes the meringue and keeps it from going soft.
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13 users found this review helpful

Thai Peanut Dressing

Reviewed: May 8, 2012
Made a few tweaks to the recipe. Reduced soy sauce to 1/8 cup. Used only 1/2 cup water. Used natural peanut butter with no sugar added so I increased brown sugar to 1/3 cup. Added a teaspoon of grated ginger and half a crushed garlic. Also added a tsp of fish sauce and tsp of Sriracha sauce. I used rice vinegar instead of white vinegar. Didn't use cornstarch at all. With reduced water, as dressing cooled, the consistency was just right. Also didn't use all the sauce, way too much. Didn't have udon noodles so used over Japanese somen noodles. Only applied amount of dressing that I thought was necessary. Refrigerated the rest and used as dipping sauce for skewered chicken.
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1 user found this review helpful

Home-Style Scalloped Potatoes

Reviewed: Apr. 1, 2012
Since Scalloped Potato's is not one of those dishes you eat often, here's what I do to mine. Instead of sauteing the onions in butter, I use bacon fat. I also add a clove of crushed garlic. In lieu of milk I use canned evaporated milk. When the milk is added to the flour/grease mixture I also grate just a dash of fresh nutmeg into the milk mixture. It gives you that "yum, what is that factor." Gives the dish a little added richness. I also grate fresh parmasean cheese over the top. As a final touch just as I remove it from the over, I crumble bacon over the top.
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2 users found this review helpful

Baked Fennel with Parmesan

Reviewed: Feb. 12, 2012
I recently moved to Italy where Fennel is in abundance. Wanting to try it this sounded good. It was excellent. I only made some minor changes. I sauteed the fennel in olive oil instead of butter. Added salt and pepper and instead of cream fraiche and half & half I used a new product (Philadelphia cooking cream) the entire container. I also added panko bread crumbs on the top with the parmesan cheese. I baked it all in my skillet since it can go from stove to oven. Why dirty another dish?
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4 users found this review helpful

Hamburger Stroganoff

Reviewed: Jan. 12, 2012
I used fresh mushrooms, sauteed them with onion. I also use Cream of Mushroom soup. To thin I used a bit of dry white wine and beef stock. Also needs a couple of dashes of worcestershire sauce.
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1 user found this review helpful

Chili Relleno Casserole

Reviewed: Jan. 3, 2012
Too much sauce I found I only needed part of 1 can of sauce. Bake egg mixture till done then add sauce and additional cheese and broil instead of the baking an additional 15 minutes.
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1 user found this review helpful

Chili Relleno Casserole

Reviewed: Jan. 3, 2012
I found that it needed to cook longer before I added the sauce. Also I added one additional can of whole green chilies. The 2- 10 ounce can of sauce is WAY too much. Part of one can is more than enough. Next time I'll bake until cooked then add sauce and cheese and broil at the end. Quite tasty.
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12 users found this review helpful

Yorkshire Pudding

Reviewed: Jan. 1, 2012
I've been making this recipe for the past 25 years. Putting the ingredients in a blender is best and letting it sit for at least 30 minutes before adding to the pan. The pan, whatever type pan you are using needs to be preheated in the 400 degree oven for 15 minutes, that fat needs to be hot, hot!! I use giant size muffin tins and sometimes popover pans. Makes better individual size servings.
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4 users found this review helpful

Asian Orange Chicken

Reviewed: Dec. 20, 2011
Loved it, however, you do NOT need to marinate for 2 hours. I only marinated it for 30 minutes while the rice was cooking. Just like a restaurant recipe. Second time I made this, it's lemon season, so I just replaced will all lemon juice. Used 1/3 cup lemon juice (about juice of one lemon) and used lemon zest. Yummy!!!
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3 users found this review helpful

Rich and Creamy Beef Stroganoff

Reviewed: Dec. 18, 2011
Excellent I wouldn't change a thing.
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2 users found this review helpful

Sicilian Pineapple Pork Roast

Reviewed: Dec. 2, 2011
As an American living in Sicily, I HAD to try this recipe. After reading many of the reviews here's how I cooked this recipe. I browned the roast according the recipe and then placed it into a crock pot. I also took the sliced onion and sauteed them in the pan I browned the roast. As they softened, they soaked up the juices and brown bits in the pan. I then scraped it all into the crock pot. Adding the tomatoes and pineapple I didn't think there was enough liquid. I then added 1 cup of a dry white wine. Put the crock pot on low and left it for 8 hours. I came back and the pork was just falling apart tender. Instead of thickening the juices, I took my immersion blender to the crock pot and whizzed up the tomatoes, pineapple and onion in the juices. It made a nice thick tasty sauce. The roast was quite moist. I served it with rice. The sauce was great over the pork and rice.
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2 users found this review helpful

Sicilian Pineapple Pork Roast

Reviewed: Dec. 2, 2011
As an American living in Sicily, I HAD to try this recipe. After reading many of the reviews here's how I cooked this recipe. I browned the roast according the recipe and then placed it into a crock pot. I also took the sliced onion and sauteed them in the pan I browned the roast. As they softened, they soaked up the juices and brown bits in the pan. I then scraped it all into the crock pot. Adding the tomatoes and pineapple I didn't think there was enough liquid. I then added 1 cup of a dry white wine. Put the crock pot on low and left it for 8 hours. I came back and the pork was just falling apart tender. Instead of thickening the juices, I took my immersion blender to the crock pot and whizzed up the tomatoes, pineapple and onion in the juices. It made a nice thick tasty sauce. The roast was quite moist. I served it with rice. The sauce was great over the pork and rice.
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7 users found this review helpful

Preserved Lemons

Reviewed: Feb. 21, 2011
I substituted boiling water in lieu of olive oil. Worked great. I use the pulp in martinis. They are a lovely sweet/salty substitute for an olive!
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6 users found this review helpful

Alfredo Sauce

Reviewed: Feb. 21, 2011
This was good, I made a couple of changes to the recipe. I added one clove of finely minced garlic (sauteed to cut the strong flavor) and substituted a can of Evaporated Milk instead of cream. I also substituted 1/4 cup Gruyere for the Romano cheese. Family loved it!
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1 user found this review helpful

Alfredo Sauce

Reviewed: Feb. 21, 2011
This was good, I made a couple of changes to the recipe. I added one clove of finely minced garlic (sauteed to cut the strong flavor) and substituted a can of Evaporated Milk instead of cream. I also substituted 1/4 cup Gruyere for the Romano cheese. Family loved it!
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2 users found this review helpful

Fried Cabbage I

Reviewed: Sep. 5, 2010
I just harvested a large amount of cabbage from my garden and was looking for something different but quick. This was delish! I served this with slices of pork tenderloin on top and it was a great pairing.
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3 users found this review helpful

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