DCANT Recipe Reviews (Pg. 1) - Allrecipes.com (1677356)

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Classic Waffles

Reviewed: Mar. 5, 2013
Delicious!!!!!!! Also good for Belgian waffles
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Banana Muffins II

Reviewed: Oct. 18, 2011
This recipe was simple and good. Not the best banana muffins I've ever had but the simplicity of the recipe makes up for it. I only used 1/2 cup of sugar and they were sweet enough. Also added cinnamon and vanilla. Thanks for the recipe!
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Best Ever Banana Bread

Reviewed: Oct. 2, 2011
Delish! I've made several banana bread recipes from this site including the Oatmeal Banana Bread and Banana Banana Bread. I find this one particularly fluffy and it has the perfect consistency for a bread (not too dense and not too wet). I have to admit that I made them into muffins because it was late and I couldn't wait the 1 hour and 20 minutes it called for. I baked them on a muffin pan at 375 degrees for 30 minutes. It yielded 12 very large muffins. I also did a crumbly topping that included the pecans (instead of in the batter). Next time if I am adding the crumbly topping I will probably cut the sugar by 1/3 (1 cup instead of 1.5 cups). I substituted 1/2 cup of the sugar for brown sugar as other reviewer suggested and added more than 1 cup of bananas (about 1.5 cup) because I needed to use 4 medium bananas I had. Great recipe!! Thank You :)
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Oatmeal Blueberry Muffins

Reviewed: Jul. 26, 2011
Very good healthy muffin. Just sweet enough. Loved that it is low fat low sugar but it still retains the muffin texture. So easy to make! I used frozen bluberries because that is all that I had. Baked at 425 for 20 minutes. Thanks for the great recipe. Next time I will add bananas instead of blueberries or apples!!!!! YUM!!
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Janet's Rich Banana Bread

Reviewed: Jul. 14, 2011
Very good banana bread but VERY sweet for my taste. I made it the first time and followed the recipe exactly and it turned out lovely but very very very sweet. Second time I only added 1/2 cup of sugar and it was perfect. I find the bananas bring a lot of sweetness to the bread and the sugar should just to compliment it. I also brushed the top (before baking) with 1 TBSP of water and 3 TBSP of brown sugar (mixed together) which gives it an extra crispy sweet top (like a very thin crispy glaze). I added 3 large very ripe bananas MASHED (don't like the sliced idea) so I think I added 1/2 cup more than asked for; but I love a true tasting banana bread so I like the strong banana flavor. I think next time I will follow the suggestion of adding 1/4 cup more flour to see what happens. Thanks for the recipe!
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3 users found this review helpful

Easy-Bake Cheddar Biscuits

Reviewed: Jun. 2, 2011
I wish I could give it more stars. This recipe is now among my most beloved ones. It is good enough for company but yet quick enough for a mid week diinner. The biscuit is flaky and has the perfect blend of cheese and dough. I doubled the recipe with no problems. When cutting them into squares I divided the dough in half and followed the instructions provided. The only thing I had to change was that I didnt have butter handy so had to use shortening. Can't wait to try it with butter. Either way is fantastic. I am going to make them a little bigger next time for mini biscuit sandwiches. Thanks for such an amazing recipe!
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Fluffy Pancakes

Reviewed: Apr. 10, 2011
Excellent! From all the pancake recipes in this website I keep coming back to this one. I've done it with 100% whole wheat flour with great fluffy results as well. Just a tip - I add canola oil to the batter instead of the butter because I find the taste doesn't change as much but I do use butter on the grill to cook the pancakes. Also, I add 1-2 tsp of vanilla and sometimes cinnamon. Thank you for such a great recipe.
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9 users found this review helpful

Sourdough Bread III

Reviewed: Mar. 27, 2011
This bread is out of this world. Fluffy and tender. The rise was beautiful and I followed the instructions exactly. Mine didn't have much of the sourdough taste but I think it had to do with my starter being so young. I did not need extra flour like other reviewers but I did split it into 2 loaves and they turned out to be two beautiful big loaves so I am happy I decided to do that. Thanks Warren!!!!
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Neat Sloppy Joes

Reviewed: Jan. 13, 2011
Too much ketchup! use maybe 1 TBSP of ketchup next time. I added fresh garlic. This tasted like meat with ketchup in it. Sorry! I like more of the mixed tangy flavour that sloppy joes have and the ketchup seemed to take over all the flavour (even the fresh garlic (4x).
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Photo by DCANT

Fig and Date Bread

Reviewed: Dec. 16, 2010
For those of you who are wondering how this bread will turn out all I can say is that it is a very dense bread (soooo good toasted with butter). The bread is moist and heavy. Now, I must mention that I added one large very ripe banana because I had to use some (they were going bad) and I figure it wouldn't hurt. I can't taste the banana in it so I think next time I will probably add 2 bananas instead. The bread tastes like a big bready fig newton cookie LOL! So if you are into figs and dates you will love this bread. It makes a great slice for tea or coffee or for breakfast. Other changes: I used all white flour because didn't have whole wheat and 1/2 cup of splenda for baking. It is a sweet bread (due to the dates I think) so if you are not into sweet stuff you can probably cut the sugar down to 1/4 cup or not add it at all. I also used mixed nuts (cashews, walnuts, almonds and pecans). Overall very good bread, thanks for the recipe!!!!! PS: It is more like an "adult type bread". My kids were not into it but they don't like figs or dates anyway.
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Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 3, 2010
I've never made Snickerdoodles so I decided to do this recipe since it had so many good reviews. I followed the instructions to a T and made 3 batches of cookies (12+12+6). I used a medium size scoop to make the cookies the same size (the Pampered Chef one) which I think it was a little bit bigger than the recommended size. I baked the first batch for exactly 8 minutes, the second for 9 minutes and the last one for 10 minutes. They all turned puffy (didn't flatten at all), I was able to switch them to a cooling rack seconds after taking them out of the oven without any issues (just handle with care) and they were all delicious. The only difference was that the 8 minute ones were a little wet inside and not as crispy as the other two batches. It was not raw just a little moist. The 9 minute batch was crispier and to my standards perfect inside. The 10 minute batch was the crispiest and I found no difference inside the cookie compared to the 9 minute batch. So that being said I guess it will depend on your taste and your oven. I did find that the 10 minute batch was darker at the bottom (more than I would've liked) but they were not burnt just very brown. I think my perfect time is 9 minutes and remember you have to consider the size of your cookies as well. But they were delicious and very easy to make. I used a mixer for those of you who were wondering if it would affect the puffiness. I did use the low setting to mix the dry ingredients in. have fun eating!
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Photo by DCANT

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

Reviewed: Sep. 19, 2010
Indeed the best scones! They are delicious beyond five stars. I followed the recipe to a T but instead of currants or raisins I've used fresh blueberries and grated cheddar cheese. If using the cheese don't add the sugar because they will not be savory - just sweet and cheesy (weird combination). For the blueberry ones I sprinkled some sugar on top of the egg wash (another reviewer suggested this) and it was a nice addition. Thanks you FriendlyFood, I am on my 3rd batch today! My kids won't stop eating them.
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Photo by DCANT

Tender Pan-Fried Chicken Breasts

Reviewed: Sep. 17, 2010
This chicken is delicious! I followed the recipe exactly except for the thyme because I didn't have any (substitute with rosemary). I did bake it on a rack like other reviewers suggested. Didn't cut down on the salt but only did 1 TBSP of black pepper because I thought my kids might think it was spicy. The blend of herbs was unbelievable, the chicken was juicy and crispy. I served this chicken with potato wedges and "make your own salad" and it was a hit with all my kids and my husband couldn't stop telling me how good it was. Thank you Alesia for this recipe. I will keep it and make it regularly.
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Amish White Bread

Reviewed: Aug. 7, 2010
Exceptionally Good! I was wondering about this bread because it is so simple to make. I was also a little worried about the amount of sugar in it BUT all my worries came to an end when we tasted the final product. This bread is velvety inside and it is a little sweet (which I was surprised taking in consideration the amount of sugar the recipe calls for). Amazing with butter and I think next time I am going to use a little bit less sugar (1/2 cup or less) and use it as sandwich bread. Thank you for this recipe PEG!
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Marinated Pork Loin

Reviewed: May 17, 2010
This is a good recipe. Very tasty and versatile. The only reason I gave it 4 stars is because it is very close to "Pulled Pork" taste. Nothing wrong with that but I think the recipe should be called something along that line. We ate it with roasted potatoes (very yummy with the sauce) and veggies and the next day I actually made pulled pork sandwiches out of it (very good as well!). I cooked mine in the slow cooker with 2/3 of the sauce and then broiled it with the left over sauce (1/3 part). I also added 1 tsp of cayenne pepper because we like it spicy LOL and minced onion to the marinade. Overall very good recipe for pork. Thanks!
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Banana Oat Muffins

Reviewed: May 6, 2010
Yummy muffin! I cut the oil to 1/4 cup and used 3 bananas (I think it works out to a little bit more than a cup). I also cut the sugar to 1/4 cup and dusted the tops with Splenda and cinnamon before baking. I also added about 1 TBSP of cinnamon to the mix. 20 minutes was perfect and they came out golden and moist. I am trying to eat low fat and cut some sugar and found that by doing these mild changes the muffins didn't loose their texture. They were mildly sweet and moist.
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Torrejon Oatmeal Bread

Reviewed: Apr. 20, 2010
Delicious and easy to make! A keeper and healthy. Very low in fat and high in fiber. I can't beleive such a healthy recipe can be this good. Didn't change a thing!
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Buttermilk Oatmeal Bread

Reviewed: Apr. 20, 2010
This is more like a quick bread / dessert. It was good, don't get me wrong but the texture was very heavy (which I was expecting due to the oatmeal) and it was slightly sweet. I would like to try it with less oil next time as it was really dense and crumbly. Not bad but not my favourite either. Like some other reviewers did say, it is a good starter recipe. I think it would make a terrific banana bread but the ingredients would have to be altered to compensate for the moisture in the bananas (not sure how to do that LOL). The only thing I have to give it 5 stars is the crust it makes. It is crispy and tasty! Probably due to the high fat content.
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Savory Bubble Bread

Reviewed: Mar. 28, 2010
This bread is not only savory but the presentation is really good! I don't have a bread machine so I did it the old fashioned way. I forgot to let it rise the first time and went straight to rolling them. After, I let it rise 30 minutes and cooked them as directed and they were amazing! The dough pulled apart and was moist and velvety inside. I did change the spices a bit. I used tiny minced garlic and onion (fresh) instead of the powder and added oregano and rosemary because I love rosemary in bread. Thanks for the recipes it turned out lovely.
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