SILLYDILLY01 Recipe Reviews (Pg. 1) - Allrecipes.com (18094834)

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Baked Maryland Lump Crab Cakes

Reviewed: Jun. 4, 2009
I'm giving this recipe 5 stars because this is the first recipe for crab cakes I've found that is baked. Who doesn't love the flavor of a pan fried cake? But the calories and fat make it a meal that I just can't feel good about making for dinner. This is a great compromise. The crabcakes are tasty (you can spice them up if you like) and I felt as if I wasn't compromising for a lo-fat dinner. I made a simple buttermilk dill sauce which the kids loved on top, so overall this was a winner. Here are the revisions I made and the dill sauce recipe... I split the egg between two regular eggs and 1/4 cup egg beaters. You really do need a binding agent. I doubled the bread crumbs just so that it would stay together better. I chilled the mixture in a bowl and then used an ice cream scoop to put on the baking sheet. I think the time in the fridge helps the breadcrumbs expand and the whole mixture thicken enough to stay together. Also, watch the time, it could easily get dried out. I probably did 12 minutes one side and mabe 8 the other side. That's all the change I made. They were good but I might add some more spices next time. As for the buttermilk Dill sauce: 1 cup mayonnaise 1/4 cup buttermilk 1 tsp. dried dill 1.5 tsp. dried parsley leaves 2 teaspoons fresh lemon juice 1 garlic clove, minced, add some lemon zest if you have it I'll add this to my recipe box and anytime crab meat is on sale it will be on my table!
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17 users found this review helpful

Portuguese Steamed Clams

Reviewed: Aug. 19, 2008
Growing up just 8 minutes from Rhode Island I had to try this recipe...I grew up with food like this. We just finished dinner and it was a clear thumbs up with everyone in my family. (even my picky 6 year old). The broth was so tasty and crusty bread was great to dip into it. The best thing...it was so easy that my 10 year old could have made this recipe by himself. Quick, Easy and what a treat. What could be better than that?
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Bar Cookies from Cake Mix

Reviewed: May 30, 2008
I'm constantly baking for my church's bake sales and coffee hours and I have little time to spare. I used this great basic recipe to bake for our latest bake sale. I figured I had some cake mixes on hand and it was quick and easy. I decided against the choc-chip variety because I know there will be a ton of that at the bake sale. My combination was: Spice Cake Mix instead of a white cake and instead of choc. chips- toffee bits. So the end product is spice bars with toffee and walnuts- they are moist, yummy and will be great with coffee. Thanks for a great basic recipe that I can change weekly!
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3 users found this review helpful

Roast Pork with Maple and Mustard Glaze

Reviewed: Mar. 18, 2008
FABULOUS!! I am not the best with roasts, or pork, I always seem to overcook it- I made this recipe because I wanted to try something different. I used a meat thermometer so that I wouldn't cook it too long....it was the best roast I've ever made. My whole family including my boys (6yrs & 9yrs) gobbled it up and my husband thought it was fantastic. The only thing I did different, was take all the "sauce" from the roasting pan and add a small amount of cornstarch and water to thicken it up (was a little watery) and we used that on the side. We really didn't need much since the meat was so tender and flavorful, but it was just such a nice touch. I will make this again really soon!
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Seafood Stuffed Zucchini

Reviewed: Sep. 4, 2007
My husband loves zucchini and always wants more, since I don't care for it too much I was looking for a compromise. This recipe pleased both of us. I used canned crab ( more affordable) and frozen pre-cooked shrimp and the taste was still great. The only change I made was to put the stuffed zucchini in a glass dish and put a few tablespoons of water on the bottom. If the water evaporated I would add a little more. It keeps the food moist. We loved the flavor and how crisp the zucchini stayed. This is a keeper and will be a summer favorite. Thanks!
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15 users found this review helpful

Quesadillas II

Reviewed: Jul. 5, 2007
This summer my 9 year old is responsible for helping plan and cook a meal once a week. He came on and found this recipe and we cooked it together tonight. WOW was it good and recieved all thumbs up from the crowd. I believe the recipe is written wrong and that one pound of chicken is correct, not one chicken breast. We also added cumin, salt and pepper to the chicken as it was frying up. We increased the salsa amount, it seemed too little, to about 1/3 cup, enough to get all the chicken covered. Finally the other change we made was taking 1/2 the cheese and adding it to the mixture at the end so that the cheese melted into the chicken. We sprinkled the remaining cheese on top of the chicken mixture in the tortilla. It was very easy, very delicious and a great meal for my son to help out with. He says he would give it 6 stars if he could. (It's amazing how good food tastes when they cook it themselves)
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7 users found this review helpful

Barbequed Marinated Flank Steak

Reviewed: Jul. 5, 2007
Our family doesn't eat much red meat, so having steaks on the 4th of July was a treat. This recipe is super easy and best of all uses things that you already have in your house. I wish I had marinated overnight, as the flavor probably would have been even better, but even with 8 hours it was great. My two boys ( 5 & 9) asked for seconds and thirds and my picky husband loved it too. He told me to keep this one, which he rarely says. Thanks!!!!
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Light and Fluffy Spinach Quiche

Reviewed: Mar. 5, 2007
I was going to make this quiche as written, however I didn't have the spinach or onion in my pantry like I thought. The great thing about this recipe is that the base ingredients make a terrific quiche even if you substitute things you have on hand. I had some diced ham left over so I put a couple handfulls of diced ham, added 3/4 can of chopped artichokes, a handful of sliced black olives and voila I had a very tasty quiche that my husband gobbled up and then asked for seconds. I will use this recipe whenever I have eggs and some left over veggies/meat in the fridge! Thanks for the great quiche!
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3 users found this review helpful

Snow Flakes

Reviewed: Feb. 15, 2007
Three Cheers for this recipe! I've owned a cookie press for years now and I always have issues with the dough. Not with this recipe, for the first time ever most of the cookies came out clean and only a few had to be put back into the press. I didn't have an orange so I debated on whether it was important, in the end I used a clementine and YES the essense of orange adds so much to the dough. I used the heart press insert, and after they were baked I drizzled criss crosses of vanilla glaze and melted chocolate, or vanilla glaze and pink glaze. My outcome was dozens of cute cookies for valentine parties in school!
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Eileen's Spicy Gingerbread Men

Reviewed: Dec. 30, 2006
Thanks for this recipe. I omitted the cloves, only because I don't care for them and the recipe tasted just like good old fashioned gingerbread. Easy to work with, do cut out cookies with and decorate. My boys loved them.
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Shepherd's Pie

Reviewed: Dec. 30, 2006
I had lots of mashed potatoes left over from Christmas and I needed something to do with them...I hadn't had Shepherd's pie since I was a kid. This recipe (minus the celery soup) was wonderful!!! My DH loved it as did I. I think it would be too loose with another soup, and just the one wasn't overpowering. Also as a child we always used corn, because it is sweet and adds a nice balance of flavors. I simply used a birdseye steamer bag full of carrots, corn and green beans. I steamed them first and added them in place of the veggies in the recipe. PERFECT. Just enough of that sweet corn flavor. One other touch, I put grated cheddar cheese on top. This recipe is great to tweek to your taste.
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2 users found this review helpful

Baked Salmon Fillets Dijon

Reviewed: Jan. 5, 2005
New Year's resolution was to eat healthier...include more fish in our diets. Only problem my Husband HATES fish. So I tried this tonight. I added a tablespoon of honey and like another reviewer butterflied the fillet and spread honey/mustard in the center as well as top. I used only 1-1.5 tbsp. of butter to keep the recipe light. My husband not only ate it but said he thought it was good and at the end of the meal said he would eat this a few times a month. WOW he has NEVER eaten a piece of fish that he liked before and he's 38 years old! Quite the compliment. Excellent recipe! P.S. my 6 year old thought it was pretty good to. I am a salmon lover and this is my new favorite recipe.
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6 users found this review helpful

Thanksgiving Meatloaf

Reviewed: Jan. 4, 2005
We have been cooking with ground poultry for years and turkey meatloaf is a staple in our house. I thought we might try a different recipe and found this one. It was the most bland turkey meatloaf ever. Without the gravy no one in my family would have eaten it. Won't be using it again. I will stick to our tried and true recipe from now on.
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3 users found this review helpful

Eggnog Fudge

Reviewed: Jan. 4, 2005
This is a good fudge, but I wish the egg nog flavor was a bit stronger. It is very subtle. People either really like this fudge or aren't crazy about it, there doesn't seem to be an in between. I make mixed fudge boxes for presents and always include this one. It is very sweet and different and generally gets good reviews. I wouldn't serve alone since it is sooo sweet, but it is a good compliment to other treats.
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Candy Cane Fudge

Reviewed: Jan. 4, 2005
This fudge is very good if you like candy cane. I didn't use quite as much as used in recipe and it was still plenty minty. Also didn't use food coloring as the red/pink/white coloring was festive and pretty as is. People liked them as an after dinner treat. Will use every Christmas in my fudge platter
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1 user found this review helpful

 
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