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

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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

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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5 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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3 users found this review helpful
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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2 users found this review helpful

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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2 users found this review helpful
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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3 users found this review helpful

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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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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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

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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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

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

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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169 users found this review helpful

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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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

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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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

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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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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