DAKOTABEAR1 Recipe Reviews (Pg. 1) - Allrecipes.com (18030925)

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Pork Chops Stuffed with Smoked Gouda and Bacon

Reviewed: Nov. 4, 2004
I cooked this tonight for my husband and I. I thought it was just great ! I have very bad luck with pork chop recipes as they tend to be "tough". I had a bone in chop which is recommended and I gave my husband the butterflied thick boneless chop. I loved it - very tender - he said that the flavor was great but the chop was tough ! Story of my life. I will definitely make this again and next time I will maybe brush a bit of hoisin sauce on it after it is cooked and is resting. Thanks for the recipe - I would serve it to company !
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3 users found this review helpful

Seafood Melange

Reviewed: Feb. 5, 2005
The flavor of this recipe was excellent, however, I made more sauce than was called for because it looked dry after I poured the sauce over it. As a result I got a 'soupy' texture to it - i.e. too much sauce. It would have been good over rice or noodles the way that I prepared it. Also I added sauted mushrooms and a bit of onion and a couple of chopped (cooked) bacon slices to it and it really gave a great flavor and more meaty base. Finally I cooked it too long so the shrimp were rubbery. The next time I make it I will add the raw seafood to the sauce to cook briefly and then put it in a cassarole dish and then melt the cheese briefly under the broiler. Whew ! I guess I changed things around quite a bit but the flavor was outstanding and my guests all really enjoyed it. I served it with asparagus and small round roasted parisienne potatoes. Thanks - I will definitely make it again.
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11 users found this review helpful

Too Much Chocolate Cake

Reviewed: Mar. 17, 2005
This is NO QUESTION the best cake I have ever made. I took other people's advice and only used 1/2 cup of oil and because that made the batter a bit stiff for the electric beater I added a 1/2 cup of milk to make it a better batter consistency. I started checking to see if it was done after 35 minutes and checked every five minutes so it wouldn't overcook. In my oven it took 45 minutes. I inserted a chopstick into it and it came out clean. My husband raved ! You deserved that ribbon ! Thank you for sharing.
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5 users found this review helpful

Naan

Reviewed: Mar. 30, 2005
This was fantastic ! I made it in my bread machine on dough cycle,using only 3 1/2 cups of all purpose flour as recommended by others, then removed it, made the balls and let rise about 1/2 hour. The SECRET to getting them to bubble is - when pinching the balls, pinch half in each hand, put the two halves together and then make the ball. Let rise, roll out and fry in butter. One more thing. I made these on a Monday and I had five balls left over so I put the raw dough in the fridge in a zip lock bag and four days later, just floured a board and rolled them out without even letting them come to room temoerature and they were just as good as the first time !Served them with lamb curry the first time and pea soup the second. I imagine that freezing them and letting them thaw would have the same results since there is so much frozen dough in the stores these days.Mine were perfect ! Thank you for the recipe. I have tried to make naan before with another recipe and it turned out heavy and blah. Thanks again - my husband just raved.
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605 users found this review helpful

Patti's Mussels a la Mariniere

Reviewed: Jun. 8, 2005
ALCOHOL substitution - for those who don't imbibe, I susbstituted 1 cup of apple juice plus 1 TBLS. of balsamic vinegarfor the wine and the flavor was fabulous. Just a wonderful recipe served with fresh French bread for sopping up the wonderful sauce. These are the best I have made by far. Thank you Patti!
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4 users found this review helpful

Amazing Whole Wheat Pizza Crust

Reviewed: May 23, 2006
I threw everything in my bread machine in the order that my machine likes, put it on "dough" cycle and pressed start. It couldn't have been easier. Excellent crust - just as promised - crisp on the outside and soft and chewy on the inside ! Thanks for a great recipe.
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12 users found this review helpful

Slow Cooker Ham

Reviewed: Jun. 1, 2006
I will never cook ham any other way again ! We love ham and this recipe makes an easy tasty moist ham. All of my guests asked for the recipe and couldn't believe how easy it was ! Thank you so much for this. What a hit !
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4 users found this review helpful

Mango Chutney Cheese Ball

Reviewed: Nov. 2, 2007
I took this recipe to a cottage weekend with friends. I thought that the mango chutney was way to overpowering(too heavy on the ginger)for this excellent cheese ball. The second night I served it, I put raspberry preserves on one side and honey with pomegranite seeds on the other side to dip in after taking a section of the ball. It was a huge success. Thank you.
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2 users found this review helpful

Prime Rib

Reviewed: Dec. 28, 2011
I am an experienced cook and I have always wanted to try this recipe. It was disappointing for the following reasons. I had an 8 pound prime rib at room temp. I cooked for 40 minutes at 500 and left it for 90 minutes. The house was full of smoke (my oven is clean), the roast turned out to be medium well on the first 1/3 of the slice and rare in the end of the same slice ! I gues this is fine if you really want to have different degrees of doneness but I wanted medium rare throughout. I will not make it this way again. I will just roast it at 350 until the proper temp. Usually about 1.5 hours for a roast this size.
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6 users found this review helpful

 
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