DANIELA92 Recipe Reviews (Pg. 1) - Allrecipes.com (18082997)

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DANIELA92

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Zucchini-Chocolate Chip Muffins

Reviewed: Nov. 15, 2013
I made these muffins so many times this past summer to use up all our zucchini. The kids love them. I follow the recipe as written, playing around with the kinds of nuts and chips. We like them best with chocolate chips (just 1/3 cup or the chocolate flavor takes over the zucchini flavor too much) and chopped pecans (also 1/3 cup).
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It's Chili by George!!

Reviewed: Nov. 15, 2013
Great chilli, made it for a Halloween party in a crockpot (cooking on low for about eight hours), and it was gone within the hour. We reduced the beef (ground sirloin) to 1.5 pounds and added one extra can of kidney beans, and all the comments I received were that it was perfect ration of meat to beans (if you like things really meaty, leave the ratio as written). I doubled all the spices and upped the sugar to 3T of brown sugar. I left out the green pepper because I didn't have one around, and it wasn't missed. For the tomato portion, I'd imagine nearly anything you have in the fridge would work, including salsa. I used four ripe garden tomatoes (from our very last harvest), chopped, and 1 can of tomato paste diluted with 4 cans water.
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Slow Cooker Pulled Pork

Reviewed: Jul. 15, 2013
Fantastic pulled pork! I cooked pork butt (no need for the more expensive cuts, as others have mentioned) on low for seven hours with the root beer (I seasoned with a little garlic plus salt and pepper before putting in crockpot), then drained and shredded the pork, and put back into the crockpot with Famous Dave's BBQ sauce (more than the recipe calls for) AND a little more root beer. I let that cook for another hour or so and served on pretzel rolls. With a couple sides, this served 10 people.
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Fresh Cherry Crisp

Reviewed: Jul. 15, 2013
Since I used fresh cherries (about 5 cups), I reduced the sugar added to the cherries to 1/4 cup. I made the full amount of topping, but used only about three-fourths of it, and even that was too much. It sort of overwhelmed the taste of the cherries. I would agree with other reviewers that even if you like the topping best, reduce the topping in half - that is plenty!
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Best Chocolate Chip Cookies

Reviewed: May 30, 2013
Love these! These are truly the BEST chocolate chip cookie. I use 1 and 1/2 cups brown sugar and 1/2 white (I've found this combination leads to the chewiest cookies), 1 T vanilla, and only 1 teaspoon water (since I add an extra teaspoon of vanilla). I DO dissolve the baking soda in the water, as I find it combines with the dough matter and leads to more uniform cookie. For my personal tastes, 2 cups of chocolate chips is too many. Some people really like an abundance of chocolates, but I prefer to make these with 1 and 1/2 cup chocolate chips. I've also made with butterscotch chips, as well as heath pieces - anything goes. I bake for 11 minutes on 350 and then allow to sit for about 7 minutes more on the cookie sheet. They are fabulous warm and keep nice and chewy for a few days. I don't think I make particularly big cookies (mine are approximately 2.5 inches in diameter), but this recipe makes only 3 dozen for me every time.
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Magic Mango Bread

Reviewed: May 12, 2013
This is a very moist, sweet bread. I added 1 teaspoon baking powder with the baking soda. Instead of vegetable oil I used coconut oil to add to that tropical flavor. I substituted sliced almonds for walnuts (they seem more tropical than walnuts to me). I used four mangoes (about 2.5 cups) that I mashed. I baked at 325 for 50 minutes; lower your over temperature to 325 and cover your pans with aluminum foil halfway through or your bread will be very dark brown. Many of the mangoes did settle in the bottom, but you still get some mango in every bit. This is very tropical, perfect with coffee or milk in the morning. Definitely sweet enough without any topping or glaze.
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Country Apple Dumplings

Reviewed: May 1, 2013
I'm not as enamored of these as every other reviewer seems to be. My main issue is that the taste of the crescent rolls takes over; there's just not enough apple. Perhaps next time I would use larger apple pieces (cutting the apple into 6 vs. 8 pieces). I used only one cup sugar (half brown, half white), and it was PLENTY sweet. Surprisingly, even though I hate Mt. Dew and was skeptical, it just gave the caramel a sort of syrupy flavor; I couldn't taste the dew. My dumplings didn't seem soggy, and we ate them with ice cream. The teenagers loved them.
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Baked Beans II

Reviewed: Apr. 28, 2013
I used the plain cheap canned pork and beans; no need to spend money on the beans when you're making your own sauce. I cut the sugar in half, and it was still quite sweet. I also used about 6 slices of chopped bacon that I blended right into the beans. I let everything simmer on low in the crockpot for five hours, and it was great served with ribs and slaw for a BBQ.
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Zesty Coleslaw

Reviewed: Apr. 28, 2013
Very, very good with a few minor modifications. I used 1 cup mayo, less horseradish (1 T), less sugar (2 T), and more vinegar (2 T of apple cider vinegar). I also added a little garlic and onion powder, as well as a dash of salt and pepper. The horseradish gave it a nice kick. As written, I think the recipe is a little too sweet and not twangy enough, but the addition of the horseradish makes the dish.
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Garlic Cheddar Chicken

Reviewed: Apr. 15, 2013
We all liked this, although I would have liked the breading to be more crispy (not sure if that's possible when you bake a breading vs. deep frying). I used boneless, skinless chicken thighs since that's what I had on hand (about 10). I used the Italian breadcrumbs and a Mexican blend shredded cheese plus some additional spices (you can eyeball the crust mixture). The chicken was really moist (although a little over done at 30 minutes). I think the garlic butter is key in this recipe.
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Pecan Pie Bars I

Reviewed: Apr. 15, 2013
I made the recipe as directed using pecan halves vs. pieces; I do think smaller pieces would have been better. These bars taste exactly like pecan pie, and they are rich. I only have a 9x13 pan, so that's what I used; I just didn't use all the crust or filling.
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Spaghetti Carbonara II

Reviewed: Mar. 11, 2013
This is really good, BUT you have to be really careful not to cook the egg in the sauce. I used half a pound of bacon and about 3/4 pound of thin spaghetti noodles. I sauteed the garlic and onion in the same pan in which I had cooked the bacon (I reserved about 1 T of the bacon fat for flavor). Once the garlic and onion were translucent and slightly browned, I deglazed the pan with the win. This is key! It helps you get all the great flavor out of the pan. I used about 1/2 cup of chardonnay and let it cook slightly until it was a bit reduced. I combined the eggs, salt, pepper, and cheese in another bowl, beating the eggs before adding the rest of the ingredients. When the pasta was cooked, I mixed it with the wine mixture AND the egg mixture without putting back on the stove. Remember: The egg cannot cook; it will curdle and turn like scrambled eggs, NOT a sauce - you don't want this! I reserved some pasta water and added back to my spaghetti to make a creamy sauce. You really have to eat this fresh; reheating cooks the egg too much. I left the leftover on the stove for my mom, but it got too hot and curdled, so be warned! If you do this right, it's delicious and good enough for company; eat with crusty bread and a side salad for a complete meal. Oh, and don't forget the wine! :)
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Baked Pork Chops I

Reviewed: Feb. 23, 2013
I had thick chops (about 2 inches), and the cooking time on this was still WAY off. I seared mine 2 minutes per side and then baked for 40 minutes total, and they were overdone. :( That's my fault for not checking them sooner, but the 90 minutes suggested here is insane; no piece of cut meat bakes for that long at 350! Watch your chops carefully and take out when they are medium done as they continue to cook. The sauce was delicious. After I seared the chops, I deglazed the pan with the win - make sure you do this! It picks up so much flavor! I used more wine than called for (about double), the added the cream of mushroom soup, and sour cream instead of milk. I used a little milk to thin down the sauce. Very tasty despite being overdone!
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Crustless Cranberry Pie

Reviewed: Dec. 27, 2012
I followed recipe exactly except I cut the almond extract down to 1/2 t and used 1 t vanilla; even with that modification, the almond flavor was very strong. I also pressed a handful of cranberries into the top of the pie before baking and sprinkled with brown sugar; the sugar melted creating a slight crispy caramel glaze. Everyone at our family party liked it, and it was very easy to make and looked festive.
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Cream Corn Like No Other

Reviewed: Dec. 9, 2012
This was the best creamed corn recipe we've had. I do think there was a little bit too much liquid, would cut back next time.
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Double Layer Pumpkin Cheesecake

Reviewed: Oct. 21, 2012
Wow, I don't even like pumpkin, and this was so good! I made modifications suggested by Southernbelle. I used 3 8-oz blocks of cream cheese and added 1/2 cup light sour cream (add sour cream BEFORE the eggs; once you add the eggs you want to mix as little as possible to not beat in so much air - that's one of the things that can make your cheesecake crack). I upped the sugar to 3/4 cup since I used the extra cream cheese and added about 1 teaspoon vanilla. I made my own graham cracker crust and pressed into bottom and halfway up sides of 9-inch springform pan. I put just a little over half the cream cheese mixture in the pan, then added nearly an entire 15 oz can of pureed pumpkin to the remaining filling with the spices (far more than the recipe called for: at least 2 t cinnamon, 1/2 t nutmeg and cloves, and another teaspoon or so apple pie spice, which as allspice in it too). I baked in 325 oven for 45 minutes, then turned oven off and let stand in there for another hour, cracking open the over door after 20 minutes or so. The cheesecake didn't crack at all, and it was moist and creamy and not too "pumpkiny." Perfect fall dessert!
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Cranberry Orange Cookies

Reviewed: Oct. 9, 2012
Because I don't have the time to sit around waiting for batches of cookies to bake, I nearly always make bar cookies out of drop cookie recipes. In general, if a recipe makes three to four dozen cookies, you can transfer the cookie dough to a 13x9 pan and add about 50 percent longer to your baking time. I made these cookies as directed using 1 cup dry cranberries (Craisins) since that's what I had on hand; I soaked the Craisins in orange juice for about 15 minutes to plump them and infuse them with flavor. I added about 1/2 t vanilla to the dough as well. I also added the zest and juice of two oranges (more juice and zest than was called for), and they were not too "orangy." In fact, I wouldn't have been able to taste the orange had I not used as much zest as I did. I also added more zest to the glaze. I baked in a 13x9 pan for 20 minutes, and they turned out perfect, very chewy and moist; the glaze is a must - it adds an extra layer of orange flavor.
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Butternut Squash Soup

Reviewed: Oct. 8, 2012
I didn't make any modifications except to roast the squash first for about 50 minutes at 425 degrees; then scoop out the squash and add to pot with the rest of the ingredients. I used a handheld blender to blend the soup right in the pot, and it was very creamy, no lumps. The cream cheese makes it extra yummy. I added more cayenne pepper and some nutmeg. I also sauteed some garlic along with the onion. Delicious!
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Apple Crisp II

Reviewed: Oct. 3, 2012
I unfortunately read the reviews that talked about doubling the topping. Heavens, no! It was topping overkill. Do it as written; do NOT double the topping unless you want to eat only topping. Isn't the point to taste the apples?
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Banana Crepes

Reviewed: Sep. 17, 2012
This is a great recipe. We were making crepes with another recipe from this site that called for separating the eggs and only using the yolks, but this recipe makes for a thinner crepe that's easier to handle. I use a heaping 1/4 c of powdered sugar. The banana filling is very good too. I always double the sauce, though, because everyone likes it, and the amount just isn't enough for six crepes. We usually only get five crepes out of the recipe.
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