DOREENBUCH Recipe Reviews (Pg. 2) - Allrecipes.com (1623100)

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Baked Potato Soup I

Reviewed: Jan. 25, 2003
This is GREAT!!! It definately can be lightened up a bit!!!! I used lowfat/sodium bacon and did in the microwave. I used skim milk and added an extra potato, which I mashed to help thicken the soup. Also used lowfat cheese....YUM!!!! Great for these cold Pennsylvania eves!!!!!
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4 users found this review helpful

Slow Cooker Lancaster County Pork and Sauerkraut

Reviewed: Jan. 1, 2003
WE are from PA and love pork and sauerkraut. I buy the WHOLE boneless pork loin, and cut it in half, and use what I need depending on how many are eating here. I do NOT brown it, but I do add 1 - 2 apples, cored, w/ skin on and cut into wedges and about 2 - 3 T brown sugar after I add the sauerkraut, that I do NOT drain. I also like to add homemade hot sausage in the roaster. I bake mine covered -- and I like to do it very slow and at a low temp....starting off at 300 and reducing to 250. YUM YUM!!!!! We also like ours w/ mashed potatoes and applesauce!!!!!!!
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46 users found this review helpful

Spiced Pecans

Reviewed: Dec. 13, 2002
These are GREAT!!! Only recommendation is that you bake these at a much lower temp and turn them very frequently. I did mine at 300, and used a spatula to turn them about every 8 - 10 min, as they will burn quickly w/ the sugar in them.
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308 users found this review helpful

Easy Ham and Cheese Appetizer Sandwiches

Reviewed: Dec. 4, 2002
TYPO.......use CHIPPED COOKED HAM!!!!
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8 users found this review helpful

Andrea's Pasta Fagioli

Reviewed: Nov. 19, 2002
This was GREAT!!! I did have to make some adjustments b/c I only had a 40 oz can of cannellini beans, so I elimated the navy beans, and used the whole can. I also added 2-14oz cans of diced tomatoes, and 1-14oz can of sauce. Used chicken broth instead of water. Added a bit of crushed red pepper for some kick, some crumbled cooked bacon, and served w/ grated asiago cheese. ALSO, cook the pasta separately and run cold water on and allow to cool before adding to soup, so it doesnt absorb all of the broth!! Great w/ crusty bread and salad.
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105 users found this review helpful

White Pizza Dip

Reviewed: Nov. 16, 2002
This is a GREAT DIP!!! Very easy, and travels well. I do add the pepperoni, and also cut up extra bread.....I toast the bread, brushing w/ olive oil that I have heated w/ crushed garlic. I double the recipe b/c this one goes fast. Everything can be done ahead, including the bread....just pop it into a ziploc bag!
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7 users found this review helpful

Party Pinwheels

Reviewed: Nov. 16, 2002
These are GREAT!!! I love them w/ the Fiesta Ranch Dip, too!!! Also, to prevent flour tortilla's from tearing, either let them set to room temp, or microwave them -- when they are warm, they will roll up easily.
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419 users found this review helpful

Bread Pot Fondue

Reviewed: Nov. 10, 2002
Another recipe that I have been making for years!!! This always disappears when I take it to parties!!!!! Easy and can be made ahead!!!!
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4 users found this review helpful

Parmesan Spinach Balls

Reviewed: Nov. 10, 2002
These are GREAT!!! I have been making these for years!!! PLUS........they freeze and reheat well -- I always make ahead, esp for a party. I usually serve them from a chafer along w/ a little dish of mustard sauce. One of my favs!!!!!!!!!
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5 users found this review helpful

RamJam Chicken

Reviewed: Nov. 10, 2002
This is very good! Partially baked chicken on skewers and then marinated them in this over night. I have baked mine (b/c I had to make alot for a party and that was the easiest), but love them grilled, too. I make extra marinade for when serving from a chafer to help keep them moist.
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4 users found this review helpful

Apple Crisp I

Reviewed: Nov. 10, 2002
This is really GREAT!!! Very easy to make - I did add more apples and added cinnamon to them, and used pecans. Also, as suggested, put some of the crust on the bottom. Great fall dessert, esp w/ vanilla icecream!!!!!! A keeper!!!!!
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29 users found this review helpful

Jamie's Cranberry Spinach Salad

Reviewed: Nov. 10, 2002
This is excellent, especially during fall/holiday/winterseason!!! Dried cranberries make it sweet and nuts give it crunch. Dressing is great and can be made ahead, only I cut the sugar just a little. I also do my almonds ahead. I usually use romaine and spring mix (mesclun) instead of all spinach, and add more greens as we LOVE salad, as this dressing makes alot. I have shared this w/ alot of my friends, and they just love it! I'm making it for Tgiving, for something "green" and different! Try it, you will LOVE IT! Thanks for a keeper, Jamie!!!!
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5 users found this review helpful

Restaurant-Style Zuppa Toscana

Reviewed: Nov. 8, 2002
This was very good after I made some adjustments after reading others reviews. I used some hot, as well as some smoked turkey sausage that is made locally here where I live - its the best! I first cooked the sausage, removed from the casing, in a skillet w/ 2 strips of cut up bacon, and drained it well, as opposed to baking it. I also used baby spinach inplace of kale, and half n half in place of cream. I then microwaved about 6 slices of bacon and crumbled and set aside. After soup was ladled, I topped it w/ grated Asiago cheese and the crumbled bacon. Everyone here loved it - we all thought that the HOT sausage was perfect to give it some kick.
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3 users found this review helpful

Baked Dijon Salmon

Reviewed: Nov. 6, 2002
This was EXCELLENT!!!!!! I usually grill my salmon - year round (Firecracker Salmon - my fav), but was running short on time this eve. I didnt have any pecans, so I elimated them. I used Progresso Italian Bread Crumbs which I added some melted butter to, to make a nice crumbly mixture, as well as additional parsley. When it was done, I squeezed fresh lemon juice over the top. EVERYONE HERE LOVED IT!!!!!!!!!! Served it w/ a salad and some roasted baby carrots and it was GREAT! Will make this again!!!!!!!!
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82 users found this review helpful

Beef Tenderloin With Roasted Shallots

Reviewed: Oct. 30, 2002
This is outstanding!!!!!!!!! I made this for my BIRTHDAY DINNER, and everyone LOVED it. I followed another reviewers' substitution, as I did not have any port, and used red wine w/ a little brown sugar. I also used finely chopped sundried tomatoes in place of the tomato paste --- GREAT SAUCE, I froze what was left....too good NOT to!!! Thanks, Christine, for a really fine recipe.
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2 users found this review helpful

Calamari

Reviewed: Oct. 5, 2002
This is great!!!! We love calamari, and a local restaurant here just serves it w/ a nice, spicey marinara sauce - it is a favorite at this local Italian rest. I love the Classico Sweet Basil Marinara sauce -- but I doctor it up. I add crushed red pepper(to taste, and we like it spicey), white wine, and a little bit of sugar to it.
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29 users found this review helpful

Insalata Caprese II

Reviewed: Aug. 13, 2002
This is a favorite of ours. I did add a little white balsamic vinegar to ours and fresh ground pepper.
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11 users found this review helpful

Eggplant Parmesan II

Reviewed: Aug. 3, 2002
This is great....have been making it this way now for about a year, and I love the "no fry" thing!! As every good cook knows, you need to alter recipes a bit..I add more sauce (and cheese) than it calls for, and that softens the eggplant when it bakes...as far as it being brown..who cares!!!! The sauce makes it red, and the fat content is lower than frying!!! Fry or bake, they both end of tasting the same --- one is just lower in fat.....and.....it is GREAT!!!!!! There is NO WAY to mess this great recipe up!!!!
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12 users found this review helpful

Angel Chicken Pasta

Reviewed: Jul. 28, 2002
This was GREAT --- only a bit too salty for my tastes. Everyone else LOVED it and there were NO leftovers!!! Next time may cut back on the dry dressing mix. Will def make again!!!!!
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2 users found this review helpful

Buffalo Style Chicken Pizza

Reviewed: Jul. 27, 2002
This was good for a change!!! I marinated my chicken and grilled it and then cut it up - or you could use leftover chicken! Definately use the blue cheese dressing sparingly. We LOVE blue cheese, and I actually divided the bottle between two baboli's, and it was still a little too much -- definately just use enough to cover the bread shell - may add some fresh crumbled blue cheese next time. There are no leftovers - will make again!!!!!!!
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3 users found this review helpful

Displaying results 21-40 (of 59) reviews
 
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