DANDK1997 Recipe Reviews (Pg. 2) - Allrecipes.com (1645959)

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DANDK1997

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Italian Grilled Cheese Sandwiches

Reviewed: Nov. 2, 2003
This recipe was easy and tasty. I did spread pesto on the inside of my sandwich because we love pesto, and it tasted great. I made two sandwiches quickly in my toaster oven for a simple, speedy dinner.
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4 users found this review helpful

Thanksgiving Leftover Casserole

Reviewed: Apr. 9, 2003
This is a good base recipe to play with. I haven't tried this myself, but DH liked it. He said he really liked the "crunchy stuff"- I didn't want to open a box of stuffing, so I used lemon-pepper bread crumbs and parmesan cheese. I will make more with garlic bread crumbs. The potatoes I used were leftovers from making twice-baked potatoes- they had onions, garlic, salt, cheese, and sour cream, so I left out the cheese layer. Sure smelled good!
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2 users found this review helpful

Real Italian Calzones

Reviewed: Apr. 9, 2003
This recipe was okay. As others have said, I don't know what is up with the ricotta cheese, but it seems AWFULLY skimpy. I used quite a bit more for these. And they were not great, not bad.
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1 user found this review helpful

Cinnamon Raisin Bread I

Reviewed: Apr. 8, 2003
I would love to be able to give this recipe 4 1/2 stars- it is very good. It is simple to make, tastes really good, and makes plenty. I won't give it 5 stars because it took considerably less time to bake for me than the recipe called for, which for a less experienced baker could have resulted in burnt bread, and the rolled dough size was too vague. (I rolled it 1/2" thick and it was probably about 24" long.) I left out the raisins (don't care for them in baked goods), let it rise in the fridge overnight (for more developed flavor),rolled it in a mix a flour and 10x sugar to make the crust more tender and left the melted butter out. It turned out nicely, and the large amount allowed for one baked loaf today, one baked loaf to freeze, and one roll of dough to freeze for another day. FYI, this is similar to the recipe I used to use comercially to bake sticky buns- it would work well as rolls. Oh, and the milk doesn't really need to be heated. I used water and milk powder and it wasn't warm- it turned out fine.
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303 users found this review helpful

Polished Eggs

Reviewed: Apr. 6, 2003
I haven't got much to say about this recipe. I don't think I will try it again- it didn't turn out great and I certainly can't imagine anyone asking for the recipe. It wasn't the worst thing I have ever tasted, but there certainly wasn't anything special about it.
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1 user found this review helpful

Peanut Butter and Jelly Cheesecake

Reviewed: Feb. 23, 2003
This recipe just didn't turn out right. I was skeptical about it, and my hunch proved correct. I had to bake it a lot longer than the recipe required, even though I used an oven thermometer to make sure the temperature was correct. It came out gooey in the middle and I had to cook it for maybe 30-40 minutes longer than stated. Once I did that, it was okay.
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3 users found this review helpful

Deep Dark Chocolate Cake

Reviewed: Jan. 25, 2003
We didn't love this cake. I made it for a friend's birthday, and it turned out okay enough for us to eat, but it certainly wasn't one of my show-stoppers. I was disappointed in the flavor. I wanted something with true chocolate flavor, but the chocolate flavor wasn't as good as I had hoped. And it wasn't nice and moist like I wanted. I will use my great aunt's mayonnaise cake instead.
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3 users found this review helpful

Microwave Peanut Brittle

Reviewed: Jan. 25, 2003
Definitely be careful with this recipe! It did NOT work in my too-powerful-for-this-recipe microwave. After the first four minutes, the whole concotion was a burnt mess and was difficult to clean up. My microwave is a Kenmore and it says 1000 watts on the label. Since we don't know what wattage the submitter used, I'd say keep a close eye on this. I ended up making traditional stove-top brittle once I ruined all my cashews in this one.
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240 users found this review helpful

The Best Banana Pudding

Reviewed: Jan. 25, 2003
This recipe made a huge batch of pudding. I took it for my family's Easter gathering last year. I layered it in a very large glass bowl, which would have looked nice except for the fact that the bananas turned brown. It had pretty good flavor, but was very sweet. It made so much I had to throw a lot away, and my family just wasn't as crazy about it as I had hoped. Nothing in particular wrong with it, but if I do make it again it will be a much smaller batch.
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5 users found this review helpful

Blueberry Lemon Bread

Reviewed: Jan. 25, 2003
Sorry- this bread was just okay. I did substitute cranberries for blueberries, which was great, however, the actual bread part was heavier than I had expected, didnt seem to rise well, and somehow, although heavy, not incredibly moist. The berries were tasty, but the bread was bland and needed more flavor. The only part that was good was the top part, where all the glaze and berries were. And speaking of the glaze, it is far more than needed. You could easily get by with half the glaze. Maybe it would have been better if I used blueberries as called for, but I don't think that was the problem. I won't likely use this recipe again.
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1 user found this review helpful

Basic Truffles

Reviewed: Dec. 22, 2002
I followed this recipe exactly (a rarity for me) and the truffles came out very hard. I am not sure why, but now I have to try re-heating them and adding more cream and hope for the best. I have never had a problem with truffles before, just needed a recipe as I have not made them in years. Update: Yup, the problem was not enough cream. Once I reheated the whole mess and added more cream, they turned out fine. I split this, added orange extract to half and peppermint extract to half, then rolled, coated with white chocolate or crushed candy canes, and they were good. However, since the recipe seems to be off, I will just use another one.
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4 users found this review helpful

Grammy Burnham's Molasses Cookies

Reviewed: Dec. 14, 2002
These cookies are excellent. I modified the recipe to make it a little healthier by using blackstrap molasses and 1/2 whole wheat flour, which I think also gives it a nicer texture. The dough IS sticky, though, and I think it works our much better if you chill it, roll it into balls, roll them in white sugar, then cook. They sold well at a recent work bake sale, and I got requests for the recipe.
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24 users found this review helpful

Pumpkin Crunch Cake

Reviewed: Dec. 14, 2002
This dessert is good- I took 6 pieces to work and had to give the recipe to three people that same day. It also handles modification extremely well- the first time I made it, I only had pumpkin pie mix. I used fewer eggs, less spice, way less pecans, substituted less dry milk plus water for the evaporated, and it still came out GREAT. I would not say this is a GOURMET dessert, but people definitely love it. I took this- instead of pumkpin pie- to our Thanksgiving dinner and it went over well. My husband, a dedicated pumkpin pie lover, says he thinks it is even better than pumpkin pie!! My only caveat- it is a bit salty which can only be controlled by using unsalted butter.
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2 users found this review helpful

Cranberry Hootycreeks

Reviewed: Dec. 14, 2002
These cookies were good, but I don't really care for white chocolate too much so I can't rate them higher. I ended up adding chocolate chips as well and they were better. It does make a very dry dough, which was okay, but the cookies also ended up a little dry. All in all, I like the idea of cranberries and chocolate in cookies, they were pretty good and I will probably make them again. They do look nice in the jar, but as others have said, take great care with the brown sugar- it WILL harden in the jar quickly.
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3 users found this review helpful

Baked Spinach

Reviewed: Nov. 10, 2002
This recipe was just okay. I really hoped it would be tasty- my husband and I like spinach a lot, but this recipe just didn't cut it for me. I would have given it 2 stars, my dh liked it better, so it squeaked by with 3. It was greasy and not very flavorful. I was disappointed.
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3 users found this review helpful

Cappuccino Crisps

Reviewed: Nov. 10, 2002
Mmmm...these cookies are good. I lost the recipe and was so glad to find it again. This recipe has been requested by friends and family, and are good for people who like coffee flavored items.
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0 users found this review helpful

Absolutely Ultimate Potato Soup

Reviewed: Nov. 10, 2002
An exceptionally easy, tasty potato soup. I made some modifications, otherwise it would get 5 stars. I don't eat meat, so I left out the bacon drippings. I cut the amount of butter WAY back, used some olive oil for part of the fat I did keep, and used fat free half and half instead of the cream to make a lighter, healthier soup. For those who said the soup was too thick, the solution is painfully simple- just puree a smaller amount of the soup, say 1/4 of the soup rather than 1/2. This froze well and we enjoyed it for a couple weeks after I made it.
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2 users found this review helpful

Clone of a Cinnabon

Reviewed: Nov. 10, 2002
This is a good, basic cinnamon roll recipe. I wouldn't say it was a clone of a Cinnabon, but it is a fair start. These dry out quickly- the next time I make them I am going to work in some honey to try to keep them moister longer. I added cloves and other spices to mine and they were quite tasty. I think they are sweet enough without the frosting, but my husband wants the icing!!!
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1 user found this review helpful

Chicken Enchilada Soup II

Reviewed: Oct. 6, 2002
I have been making this recipe for years. Nearly everyone I give it to loves it. I sometimes use instant corn meal in place of the masa harina. I wouldn't recommend the corn starch that another reviewer used- this recipe gets so much of its character from the masa harina that won't shine through with corn starch. I like to use a small can of mexican style tomato sauce because it gives the same flavor but is less expensive than enchilada sauce. This soup definitely gets much thicker the second or third day, so you may need to add water, and if keeping it on a simmer, make sure to stir often or you will have burnt cheese. (Even then, it's pretty good!!!)
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18 users found this review helpful

Creamy Frosting

Reviewed: Sep. 14, 2002
I was really disappointed with this recipe. I definitely do NOT recommend it to anyone who does not have a stand mixer- I have one, and finally had to turn it off because I thought it would overheat. If I had to stand there with a hand held mixer, I would have given up much sooner. I mixed & mixed & it still did not all come together. It looks curdled to begin with, which is normal, but after 20 minutes of mixing, it still looked a little curdled and the sugar had not dissolved. As far as lumpy flour other people mentioned, you really need to stir constantly as it thickens. I did not have any problem with that at all. Also, this is not nice and cream colored- it is definitely yellow, with the butter and vanilla. I was hoping it would look lighter upon beating. I finally had to give up on this. I have very little time to find a new recipe now to frost my friend's birthday cake.
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43 users found this review helpful

Displaying results 21-40 (of 47) reviews
 
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