DANDK1997 Recipe Reviews (Pg. 1) - Allrecipes.com (1645959)

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DANDK1997

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Absolutely Fabulous Greek/House Dressing

Reviewed: Jun. 27, 2007
This recipe makes a really delicious dressing. I substituted real garlic (pressed) for the powdered, and used fresh basil instead of dried. I served this to guests at a recent dinner party that was Greek-themed. It was such a hit I had to give them a copy of the recipe before they left that evening.
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4 users found this review helpful

Lemon Coconut Squares

Reviewed: Jun. 29, 2008
These are really good- I love the contrast of the chewy coconut to the soft lemon filling- but they are REALLY rich and REALLY sweet. I subbed 1/2 c whole wheat flour and used only 1/2 c (1 oz) coconut. Next time I will add some lightly toasted coconut, on top of the untoasted coconut, and see how it turns out. I had to cook this for the full 25 minutes to even begin to see any golden brown, and my oven was accurate the last time I checked (not long ago.) FWIW, with the subs I made above, the recipe is about 77 calories if cut into 48 bars. (Not sure why nutrition info isn't coming up.) To get the 48 bars, I cut this into rectangles (4x6) and then cut those into triangles. I'm sure I'll have more input once I have made this again.
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15 users found this review helpful

Blue Cheese Stuffed Mushrooms with Grilled Onions

Reviewed: Jan. 22, 2009
I'm not a mushroom fan, but my husband absolutely adores these. We have made them on the grill and also in the oven, and we have also switched up the cheese- sometimes feta, herbed feta, bleu cheese, gorgonzola....any similar cheese would work well. We made these with the onions the first time, but haven't bothered with them any time since. They are just a distraction.
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4 users found this review helpful

Pumpkin Smoothie

Reviewed: Oct. 23, 2010
Love it! Needed something healthy after surgery and this hit the spot- delicious, not too sweet. I used lots more pumpkin and lots less milk. Yum!
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2 users 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

Shemakes Instant Chai Tea

Reviewed: Feb. 6, 2005
I really like this recipe. I know there are people out there who think "Instant- yuck!" but my guess would be they wouldn't even be looking here. I was making "fresh" chai every day because I was hooked and it was a hassle- I like that I can take this to work. I did make some changes to this, but it deserves a 5 anyway because the recipe is a great starting point to adjust for your own tastes and some of the changes I made were for convenience alone. I do not have cardamom, unfortunately, so I left it out. I also left out the dry milk powder- the first time I made this, I thought it gave it a bad aftertaste, which most instant dry milk powders have, and since it is petty hard to get non-instant dry milk anymore, you might want to taste it before you add it to all your other ingredients. I just added a little more creamer. I also substituted 1 cup vanilla creamer for 1 cup regular and left out the vanilla powder, which can also be hard to find. Lastly, I ADDED 1/2 t salt and about 1/4 t ground white pepper to give it some kick. Yum!
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19 users found this review helpful

Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Dec. 28, 2006
I am a dedicated fruit-salad-hater, so I thought for sure I would not like this recipe at all. Boy, was I wrong! I practically growled at people to keep them away from this when my sister made it for our holiday celebration, and have already made it once myself. It is SO adaptable if you have more fruits you want to add, or you want to use frozen berries instead of paying $10 for strawberries and a dinky container of raspberries. I added a pear, frozen peaches, and blurberries to the recipe, andit was fabulous. Making more tonight and tomorrow for myself and another get-together. Yum!!!!
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3 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

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

World's Best Scones! From Scotland to the Savoy to the U.S.

Reviewed: Oct. 21, 2005
These scones really ARE the best scones I've ever had, and I used to be a professional pastry chef. I made a few minor changes to adjust them to what I was looking for- I added vanilla, substituted white and semi-sweet chocolate chips for the currants, and left off the egg wash. And I just pulled the dough apart into 8 pieces (the way I used to at the bakery) and baked them that way, without shaping them. After they came out of the oven, I drizzled them with a vanilla/confectioner's sugar icing. Thy were very sweet this way, but just what I was looking for. The sour cream gave them a great flavor and texture,
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178 users found this review helpful

Black Bottom Cupcakes II

Reviewed: May 8, 2008
My daughter and I made these last night for her 5th birthday. After tasting them, she said the were the perfect thing to have for her birthday. We did use black cocoa instead of regular cocoa, so ours were probably a little darker and more Oreo-tasting than most, but they were great. She had one while it was still warm last night and loved the "fudgy middle" (the melted chocolate chips) and she had a cold one today and still thinks they are fabulous. We made 24 cupcakes as stated with no problems at all. I did notice that there is a discrepancy in the baking times listed- at the very top of the recipe, it states that the bake time is 25 minutes, and in the directions, the time is listed as 35 minutes. 35 minutes is about 10-12 minutes too long, or at least it would have been in our oven. I pulled them out after about 24 minutes and they probably would have been even better around 23 minutes. Even so, the recipe is a keeper for DD's future birthday treats.
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7 users found this review helpful

Butter Snow Flakes

Reviewed: Dec. 20, 2009
Definitely the best recipe for the cookie press I've found. I generally dislike spritz cookie recipes, but this one worked very well with my press, and it tasted very good, too. I added a little orange extract and extra spices, and they are fabulous. I think I have found my keep cookie press recipe after about ten years of searching. I had no problems whatsoever with the flour ratio of the consistency of the dough.
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8 users found this review helpful

Hungarian Mushroom Soup

Reviewed: Mar. 6, 2004
My husband loved this recipe. He had Hungarian Mushroom soup while out, and requested I make him some. I found the recipe here and he said it sounded right, so I went to the market that day and bought the ingredients. It was pretty simple to make (utilizing my food processor- otherwise the chopping would have been time consuming) and it even smelled good to me, even though I don't care for mushrooms at all. I substituted oil for the butter and made it a little healthier, otherwise it is perfect. I shared the recipe with some friends and they all thought it was wonderful as well.
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2 users found this review helpful

Quinoa and Black Beans

Reviewed: Jun. 29, 2008
This is a great recipe, and very adaptable. I often substitute different beans and a different spice combo- Indian is absolutely delicious and makes this a tasty and healthy fusion dish. Thanks for the basic recipe- until I found this, my quinoa was pretty blah.
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3 users found this review helpful

Blueberry Crumb Bars

Reviewed: Sep. 7, 2002
I can't begin to say how great this recipe is! My sister told me it was good, so I decided to give it a try. Boy, was she right! It is crumbly, but I just added a little liquid (water mixed with lemon juice and vanilla for extra flavor) to the half of crumbs used for the base, and pre-cooked it for about 5 minutes. The base was not nearly as crumbly as the top this way. FYI, I used frozen berries for this, without defrosting first, and it baked up perfectly in the same amount of time. ETA that I have only ever used butter with this recipe- I do not cook with shortening. I also use at least half whole wheat flour. Healthier and tastier!
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257 users found this review helpful

Best Brownies

Reviewed: Mar. 1, 2002
My sister made these for a recent family event. They were fabulous, not too cakey at all, and my little nieces and nephew loved them. This recipe is definitely a keeper.
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0 users found this review helpful

Monkey Bread II

Reviewed: Jan. 18, 2009
Decent basic recipe. I used my metal bench scraper to cut the dough quickly into little pieces. To streamline the coating process, I poured the slightly cooled butter mixture in a plastic bag and tossed the dough pieces in to coat, then took them all out at placed them into the pan at the same time. I had way too much butter mixture, so I made a second batch of dough and had plenty of butter mixture for the second loaf, which will go into the freezer. Even so, I still had at least 1/2 cup of the butter mixture left. I'm not big on wasting expensive ingredients like butter, so I will make less next time, or maybe find another recipe. (I added nutmeg and vanilla to the first bread, and instant chai mix to the second.)
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2 users found this review helpful

Onion, Garlic, Cheese Bread

Reviewed: Mar. 21, 2004
This recipe was a great jumping-off point for me. I'm sure it was fine as it was, but my family really likes almost too much flavor in everything, so I used diced fresh onion instead of dried, and fresh minced garlic instead of powder. Of course, I had to adjust the flour level, but I ended up with a great product. I never back anything in my bread machine, so I let it do the kneading/rise work and then threw it into a loaf pan for the final rise/bake. DH and I ate it in just two days (only took that long because we were trying not to be gluttons) and although we didn't share it yet, we got compliments on the bread anyway!
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6 users found this review helpful

Creamy Chocolate Frosting

Reviewed: Mar. 23, 2004
This is a decent, quick frosting recipe. It was a little sweeter and less chocolate than I would have liked, but what can you expect from so much confectioner's sugar? This recipe is great when you need a batch of frosting fast. I tempered the sweetness and brought out the flavor with a little salt and some extra cocoa. This recipe is a keeper and I would definitely use it again.
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2 users found this review helpful

Winter Squash Rolls

Reviewed: Nov. 30, 2008
This was a very good roll recipe. First, I want to say that 1 1/3 c cubed squash would seem to equal about 1 1/4 pureed squash. I thawed frozen pureed squash and had to look at other recipes to figure out which ratio of squash to flour might be right. Also, I want to jump on the serving size bandwagon- I halved the recipe and still ended up with 24 average sized rolls, so if there are truly 12 serving per recipe, that would mean 4 rolls per serving on 1 humongous (read: small loaf) roll. Took this for Thanksgiving dinner and everyone enjoyed, especially the kids. My 5 yo couldn't get enough and ate 3 right out of the oven.
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7 users found this review helpful

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