dani Recipe Reviews (Pg. 2) - Allrecipes.com (182483)

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Cold Macaroni and Tuna Salad

Reviewed: Feb. 18, 2007
Take out the eggs, half the tuna and add some salad shrimp and this is how my family (from Hawaii) has done mac salad for many years. The flavors are really simple, but it's a little taste of home. Every now and then someone throws in some grated carrot... that's good too.
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3 users found this review helpful

Minestrone Soup I

Reviewed: Jan. 31, 2007
YUM!!! This is sooo good. Due to some of the previous reviews, I used italian seasoned stewed tomatoes (oregano and basil). I didn't have to tweak anything. I made a double recipe and I have no doubt that by tomorrow night it'll all be gone. I LOVE all the veggies in it... it feels healthy making it. Thank you for the great minestrone recipe!
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1 user found this review helpful

Taco Lasagna

Reviewed: Jan. 3, 2007
Yum-o! I found this recipe when I was trying to find a way to cook all the stuff I had left over from making taquitos for a football party. Because I was using things I had on hand, I used 1 lb ground beef just seasoned with garlic salt and 1 lb chorizo sausage (cooked down I'd say that's about 6 ounces... I put paper towels in a bowl and use them to strain the oil through!), I added a can of chili beans for some fiber, used 2 7oz cans of Herdez salsa verde, no green onions and other than that I guess I stuck to the recipe. 30 minutes in the oven and I had a beautiful casserole with a crispy cheesy top... and I didn't have to go to the store!!!
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Glazed Ham

Reviewed: Jan. 1, 2007
This was awesome! We did a ham for New Year's and I actually did this in my slow cooker. I put the ham in, cooked for about 5 hours on high, then added the glaze and cooked for 1 1/2 hours on low. The only problem I had was trying to figure out how to get it out of my crock pot! The sauce smells and looks a little weird when you mix it up, and I was leery because I'm used to the regular honey/brown sugar glaze, but once it's had time to cook on the ham it's perfect. I made this with the "potato casserole" (recipe submitted by JeremyBeeler - also a five star recipe... just don't check the nutrition information!)which I've made from time to time over the years and green beans with almonds.
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58 users found this review helpful

Garlic Prime Rib

Reviewed: Dec. 18, 2006
I've never been so sure that a recipe deserved five stars. This is the absolute perfect prime rib. I followed the directions exactly, only adjusting the time spent baking at 325 for my 7 1/2 pound prime rib. Because of the relatively low cooking temperature in the end, I waited until the roast temped at 135 before I pulled it out. After resting 20 minutes it was a perfect 145. I'm still reeling from how good this turned out... better than ANY restaurant I've had it at! P.S. I was worried that cooking at 500 was burning that yummy crust created by the garlic and thyme, but I kept faith and stuck with it and it turned out nice and crispy, not burned at all.
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1360 users found this review helpful

Loco Moco

Reviewed: Dec. 15, 2006
I'll give this four stars because it has pieces of some of my favorite comfort food. Spam, eggs and rice - I never have gravy with it. You don't need it... just use the yolk from the egg. Also, if you fry the SPAM in some canola oil, it gets crispy on the outside like bacon. YUM! (SPAM light is just as yummy as regular SPAM in my opinion... with less fat, calories and sodium) My loco moco is always with hamburger too. I was curious to see if there was an 'official' recipe posted and was really surprised to see it used with SPAM.
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1 user found this review helpful

Salsa Cheese Boule Dip

Reviewed: Dec. 4, 2006
This recipe was pretty good. I'm surprised that I didn't see any suggestions about adding chorizo sausage. I browned some, then used some paper towels to drain the fat off (I use the paper towels like cheesecloth and squeeze the chorizo to get as much fat off as possible). I served this in my crock pot instead of in a bread bowl and I'm glad I did because as this sat at room temperature it hardened and needed to be warmed back up. Once we got the crock pot plugged back in though, it was fine.
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2 users found this review helpful

Pumpkin Muffins II

Reviewed: Nov. 6, 2006
These are the muffins I was looking for! Perfect muffiny texture... nice and dense and perfectly seasoned. I added chopped pecans to the batter for protein and topped each with a half pecan. They were beautiful! The perfect grab and go breakfast for our family!
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3 users found this review helpful

Easy Pumpkin Muffins

Reviewed: Nov. 3, 2006
The flavor for these was pretty good, but too sweet for me. I like my muffins to have a crispy top, but the consistency in these is more like a cupcake. I followed along in adding an egg and 1/3 cup of oil. I also added about 1/2 cup chopped pecans for some protein so we could have these as breakfast. I'd say it's good, not great although they are easy enough for my seven year old to make on his own with some supervision, which is a plus. That bumps my score from three to four.
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1 user found this review helpful

Potato Casserole

Reviewed: Oct. 12, 2006
A friend from Louisiana gave us this recipe years ago. It's one of those dishes that you can't stop eating! I've made it lower fat by using Smart Balance instead of butter, lowfat sour cream, and less cheese, and although it doesn't hold a candle to the 'drenched in real butter' original, it's still good. I bake it without the corn flakes for 40-45 minutes, then add them during the last 15. They end up nice and crispy, but not burnt.
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66 users found this review helpful

Kalua Pig in a Slow Cooker

Reviewed: Sep. 16, 2006
This is one of my favorite recipes. I actually like my kahlua pork better than some of the luaus I've been to. Just make sure you don't use TOO lean a piece of meat. When I was on a weight loss kick I tried this with pork sirloin and it didn't turn out nearly as great. I've used just about every other pork roast with amazing results. If you have tons of leftovers like I always do, try rolling the extra pork into taquitos (that one got rave reviews)and serve with salsa, sour cream and guacamole, or add some barbecue sauce and a couple ounces of beef or chicken broth, reheat, and serve on buns or rolls for pulled pork sandwiches. It's leftovers without anyone knowing they're leftovers!
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Italian Style Sausage

Reviewed: Jul. 6, 2006
Wow. I was just looking for a way to use up the leftover ground pork from last night and I discovered the ONLY way I'll do italian sausage from now on. It's just as good as the stuff you get from the store and the ground pork I used was 96% lean. I didn't have anise, so I used fennel as a substitute like some other did and I discovered that I love the stuff. I even added extra. I left out the red peppers because of my picky seven year old, but did everything else according to the recipe. I wouldn't change a thing. Thank you!
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Super Sausage Gravy

Reviewed: Jul. 6, 2006
Yum! We don't seem to have Bob Evans sausage here, but regardless of the brand, this is good stuff! Try it on chicken fried steak and mashed potatoes... just don't eat it too often!
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2 users found this review helpful

Delicious Peanut Butter Cookies

Reviewed: Jul. 5, 2006
These turned out great. I used just over half a teaspoon of salt and it was plenty. My husband likes not so sweet cookies, but I eat sweets rarely enough that I think the sweeter the better. My compromise was that half of these got a quick roll in granulated sugar (make sure you shake off the excess) before I flattened them out with a fork. Definitely a great peanut butter cookie recipe though, no matter where it came from!
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Chocolate Mint Cookies I

Reviewed: Oct. 30, 2005
This was a great recipe! I thought it would be tedious and messy, but it really wasn't. I didn't have any problems with the balls sticking to my hands and I rolled them in granulated sugar like another member had suggested. I had to cook them a little longer (12 minutes), they were too gooey in the middle cooked at 10, then I put the mints on top and put them back in for 1 minute more. I also ended up with five dozen cookies instead of three, but it was fine because I bought extra mints!
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4 users found this review helpful

Easy Corn and Crab Chowder

Reviewed: Sep. 26, 2005
This recipe was great. I followed everything EXACTLY except that I doubled everything except the flour and still had to thin it a little with more milk. I love that it's a creamy soup I can make with my regular 1% milk instead of half and half or heavy cream. My whole family loved it. I served it with Tabasco sauce on the side because I really like a little kick and it was great both with and without it.
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16 users found this review helpful

Chilaquiles II

Reviewed: Sep. 5, 2005
Mmmmm... just like I had in Mexico! I had no idea it was this easy. Instead of making my own chips, I used some leftover store bought ones and of course, left the salt out of the recipe. I used the idea of another user and added a dollop of sour cream, but I'm not sure if I liked it that way or not... it sort of overpowered the mild taste of the eggs. Great recipe though!
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2 users found this review helpful

Magic Mango Bread

Reviewed: Sep. 2, 2005
Great recipe! I had some frozen mango that I needed to do something with and this worked perfectly. I ran out of raisins at the last minute, so I ended up using half raisins, half chopped dried apricots, and I didn't have cinnamon, so I used a dollop of apple cinnamon jelly and it still turned out great. Can't wait to try this with REAL cinnamon. I'm sure it'll be even better!
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Army SOS Creamed Ground Beef

Reviewed: Aug. 31, 2005
My family is japanese hawaiian and I remember that my aunt used to make a dish similar to this when I was little. Naturally, instead of serving it over egg noodles or toast, we had it with sticky rice. I made this tonight and pretty much followed the recipe as is (I added the bullion a little late... I'm not a big fan and thought it would be fine with just the salt, pepper, worscheshire and an addition of garlic powder, but after a taste test, I realized that it was needed.) I sauteed some onions (I would have put them in, but the kids would have liked it that much less) on the side for my hubby and I because I figured he would want it jazzed up a bit and served a green salad on the side for all of us. My picky 6 year old gobbled it up and declared it the best thing I've ever cooked (last night I made chicken parmegiana from scratch... thanks a lot kid!) My 10 year old said it was great, but he's a foodie and loves just about everything. I really liked it and it brought back memories of my childhood, but my husband said it was "interesting" and that he couldn't get past the way it looked. He said that when he closed his eyes and didn't look at it, he thought it was good. Oh well, three out of four... overruled!
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