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

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Fluffy French Toast

Reviewed: Nov. 21, 2004
This recipe is the best french toast recipe ever! It is not coated in eggs like other recipes I've tried. It makes the bread fluffy. Just a few things: I use frozen bread to avoid soaking in the liquid too much, that way it is not soggy. I also use more cinammon (about 1.5 tsp). Make sure you use good thick bread, D'Italiano bread is really good. Also you can substitute the milk for some eggnog for some Christmas French Toast or use thick raisin bread for a twist. Overall this is an incredible recipe - better than restaurants.
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1 user found this review helpful

Burger or Hot Dog Buns

Reviewed: Nov. 4, 2005
Amazing buns! I've made them twice this week. **UPDATE** I doubled the recipe and it doesnt seem to go as well. Next time I'll just make two separate batches. Thanks
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1 user found this review helpful

Thai Chicken Balls

Reviewed: Nov. 8, 2005
This recipe was very good and offered a good spice blend with very exotic flavouring. I did find that 1 cup of cilantro was too much and used only half. I also added some salt and 2 fresh garlic clove. The meatballs did need some dipping sauce because I served them with rice so I followed the sweet chili dipping sauce from another thai recipe in the website (used only 1 TBSP of sugar). Overall this recipe was fantastic and would definetely do it again. My kids loved this recipe and asked for seconds!
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14 users found this review helpful

Slow Cooker Sweet Potato Casserole

Reviewed: Mar. 19, 2006
At first I thought this was going to be a really weird dish but once we tried it it was sooooo good. For those of you who are curious about the taste and look I can tell you that it is not overly sweet, maybe a bit sweeter than sweet potatoes but nothing too drastic. The texture is like a very soft cheesecake. I used natural sweet potatoes (boiled them and then mashed them)and for topping I only sprinkled cinnamon and more brown sugar, enough to cover the mixture with a very thin layer. There was more cinnamon than brown sugar. I ran out of butter for the top but it was amazing. Thank you for this recipe!
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5 users found this review helpful

Ooey-Gooey Cinnamon Buns

Reviewed: Nov. 4, 2006
This buns are yummy! They taste like the Cinna-Buns. They are one of those treats you do only a couple of times a year because they are not the healthiest thing but flavor-wise they are awesome. We did not add the pecans because my kids do not like the nuts but they were great. Present Idea: Prepare batches and put them in disposable aluminium containers - you can give them away and put the baking instructions and a DO NOT BAKE UNTIL CHRISTMAS MORNING Sign. They will love it and remember you on Christmas morning when the cinnamon smell comes out of the oven! Thanks for the recipe.
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98 users found this review helpful

Sour Cream Dressing

Reviewed: Jan. 4, 2007
This recipe was good. I did cut the oil in half and had to use prepared mustard (just 1/2 tsp) because didn't have ground mustard. It was yummy on salad - just a little goes a long way. Thanks for the recipe.
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1 user found this review helpful

Hot Fudge Sundae Cake

Reviewed: Jan. 13, 2007
Well, all I can say is that cakes are not meant to be cooked in the microwave. It tasted kind of like a bad pudding cake that improves slightly with vanilla ice cream. I could taste and smell the flour quite well. Sorry - too good to be true. Good cakes take longer than 9 minutes to cook and certainly need the oven touch.
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3 users found this review helpful

Chewiest Brownies

Reviewed: Jan. 21, 2007
After reading many reviews and making this recipe I can safely say that is one of those recipes that you either love or hate. If you like the brownie mixes this is not for you. I followed this recipe exactly and it turned out wonderful. Not the usual kind of brownies that you might find on a bake sale. These brownies are not cakey, they are thin, chewy, dense, moist, strong chocolate flavour (even with all the sugar the recipe calls for) and amazing with vanilla ice cream. It is a dessert that you might find at five stars restaurants. It deserves a fancy name! If you love chocolate this is for you. Don't over cook them! I had to use my hands to level and spread the batter as it is really thick. Turned out wonderful - wouldn't change a thing. Thanks for the recipe!!!!! This is my brownie recipe from now on.
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48 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: Apr. 1, 2007
I've tried pizza doughs without any luck until today. For those of you who are curious this dough turns out a little less thick than Pizza Hut's and less greasy. I did a couple of things differently after reading many reviews. I let it rise 45 minutes after kneading. I greased the pans with butter and molded the dough into the pizza pans. Let it stand another 30 minutes or so. Finally, I added the ingredients and baked in the oven as directed. I doubled the recipe because we are family of six and got 2 x 16" and two 8" pizzas. I also doubled the sugar and salt and the dough turned out with a really good flavour. The crust was crispy on the outside and fluffy inside. It was just perfect. We did a cheese only one for the kids and one with the works. The more ingredients you put the wetter the crust so keep that in mind. Also, one very good suggestion from another reviewer was to bake in the bottom rack this way the dough will cook without burning the cheese and other toppings. Thanks Jay!
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1 user found this review helpful

Rich and Delicious Banana Bread

Reviewed: Apr. 19, 2007
The taste is quite good but a little too sweet for my personal taste. Next time I will add only 3/4 cup of sugar instead. I also added the 1/2 milk like other readers suggested and to be honest I would like to try without it next time to see what the texture is like. The milk made it very dense (I think) and not "bread" like. Overall, very good recipe and easy. I will definetely make it again.
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1 user found this review helpful

Butter Cake

Reviewed: Feb. 24, 2008
I have to say that this is the recipe I was looking for! A yellow cake made from scratch. I followed the recipe to a T except I did what others suggested - cream the butter and sugar well (for about 5 minutes). I mixed everything with the electric mixer and at the end my batter looked like yellow Cool Whip. The flavour is buttery and the sweetness is just right. Just make sure to frost it light because it doesn't need a lot of it. The texture of the cake (both times I made it) was in between a pound cake and a fluffy cake. Mine was NOT like cornbread at all. Thank you for this great recipe.
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180 users found this review helpful

Herb Rubbed Sirloin Tip Roast

Reviewed: Mar. 29, 2008
Very yummy! I added an extra TBSP of olive oil because I like it and it's healthy oil. I overcooked mine by mistake and it was still amazing. It smells fantastic while cooking. I did add real minced garlic and onion. Will make it again.
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2 users found this review helpful

Banana Crumb Muffins

Reviewed: Nov. 1, 2009
Very good muffins! I added an extra banana because I like the banana flavour and mine were medium sized. Also had to use canola oil for the batter as I had very little butter and needed it for the crumbly topping. They were delicious and easy to make. Definetely a keeper.
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1 user found this review helpful

One Bowl Brownies

Reviewed: Feb. 16, 2010
I found it!!!! Finally a recipe from scratch that is fudgy and has a great texture. Thank you! This recipe is not cakey at all it is chewy and chocolaty yum! Great with vanilla ice cream or alone. I did substitute 12 TBSP of cocoa powder plus the extra oil for the chocolate squares just because I didn't have any available. I also omitted the nuts for the same reason. Wonderful brownies, look no further!
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1 user found this review helpful

Crispy Oven-Fried Fish Fillets

Reviewed: Mar. 11, 2010
I had my doubts about this recipe...fish, croutons...not too sure. But went ahead and made it and I must say it was A BIG HIT at my house. I thought my husband wouldn't go for it but he loved it. My kids did too! It was a great healthy recipe and now is saved in my recipe box with my other favourite ones. The only thing I didnt use was the Pepperidge Farms Cut Zesty because I had no idea what it was and I didn't have any so I used fine breadcrumbs combined with the crushed multigran croutons I had. Yum!
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Photo by DCANT

Shabbat Challah

Reviewed: Mar. 27, 2010
I've never had Challah bread but this one turned out not only beautiful but very tasty and good. The flavour is lightly sweet and the texture is velvety inside, soft and light. One thing that I was a little confused by was the rising time. The first rise took 1hr and the 2nd took 40 minutes. I did only 1/4 of the recipe (15 servings) and it turned out into a big loaf so I can't imagine how the big the full recipe turnos out to be. The instructions said 40 minutes but mine was done in 25-28 minutes - probably because it was smaller than intended. Bottomline - the bread was delicious and I will try the full recipe for Easter dinner. Thanks! June/2012 Update!!!! I made half the recipe as described (except for the sesame seeds). This time I let it rise for about 1 hour in the oven with the light on for some heat and it rose beautifully! t was too late that night and decided to form the bread (braid it) and then leave it rising in the fridge overnight. I covered it with saran wrap (loosely) and then placed a wet cloth on top. Bread was looking great in the morning. As an experiment I baked one of the loaves right away at 400 for 30 minutes and it turned out beautiful. The second one I let it sit and come up to room temperature before baking. I did not see a difference but the dough itself on both breads was so elastic and almost velvet like. The flavor was different, more yeasty and less sweet. It was delicious and so convenient to have fresh bread for breakfast!
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9 users found this review helpful

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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1 user found this review helpful

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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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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1 user found this review helpful

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