dani Recipe Reviews (Pg. 1) - Allrecipes.com (182483)

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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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57 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

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

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

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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0 users found this review helpful

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

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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1 user 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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1 user 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

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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1353 users 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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1 user found this review helpful

Blender Hollandaise Sauce

Reviewed: Apr. 8, 2007
This turned out great... much better than the hollandaise packets or the cans you get from the store. I didn't have dijon mustard, so I used spicy brown (I don't know if there's a difference) and left out the hot sauce. I think that another reviewer's idea of whisking the ingredients together instead of blending would have worked even better... my end result was very thick and I think it was because it was overbeaten.
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4 users found this review helpful

Raspberry Kielbasa over Cheese Grits

Reviewed: May 9, 2007
I was pretty skeptical when I read this recipe, but the solid marks from the reviewers convinced me to give it a try. I didn't have raspberry preserves, so I used cherry (and I was missing the mushrooms)but it turned out great. I don't like grits, but my husband does, so I made this for his birthday breakfast. Everyone looked at their dishes with a strange expression as I put it on the table, but once they dug in, they all liked it... including me!
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14 users found this review helpful

Authentic Mexican Breakfast Tacos

Reviewed: May 30, 2007
Wow, a one star review just because it mentions bottled hot sauce. I grew up with a mexican best friend and learned lots of my cooking (including chorizo and eggs) from her mom. There was always a bottle of Tapatio on the table and we always splashed it on. I agree that jack cheese may be 'americanized', but come on, loosen up a little bit... it's a good recipe for chorizo and eggs.
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509 users found this review helpful

Lemon Bread

Reviewed: Sep. 23, 2007
This turned out great! I made mine with whole wheat flour and Smart Balance instead of the shortening and it still turned out ALMOST perfect. It was a little dry around the corners, but really good still. I might bake it for 50-55 minutes next time instead of the full hour. I added the juice of half a lemon to the bread batter to make it more lemony, and used powdered sugar for the icing. Really good and I don't have to feel guilty about eating it with the modifications that I've made!
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5 users found this review helpful

Cabbage Kielbasa Supper

Reviewed: Nov. 18, 2007
I really enjoyed this, especially I think for the easiness factor! I followed the instructions as written, but left out the potatoes as suggested by other reviewers. I used turkey kielbasa and added about 1/2 cup of white wine along with the chicken stock. I baked the potatoes instead, then opened them up, buttered them with a bit of Smart Balance and served with the cabbage/kielbasa mixture. My only complaint is that there is so much cabbage, which is fine for me, but I think hubby and the kids would have liked to have more sausage, so I'll add more next time. Really though, no complaints... my son ate his with yellow mustard the way he does his corned beef, but I thought the wine helped out the flavor and didn't need anything else.
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9 users found this review helpful

Pumpkin Ice Cream

Reviewed: Nov. 22, 2007
Great recipe! I made this for Thanksgiving along with the crackle top molasses cookies from this site, which I absolutely love. I was about to give it a four star rating because of the nilla wafers... doesn't sound appetizing... but other than that, the recipe is simple and delicious. I used less sugar than called for and served the cookies a la mode. Yum! Best Thanksgiving dessert ever!
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2 users found this review helpful

Peppermint Meringues

Reviewed: Dec. 20, 2007
This almost ended up with one star... I followed the directions and couldn't seem to form any kind of peak for the meringue. I eventually tossed that batch out and unwilling to be defeated (even at 2 a.m.), I started a new one. I left out the salt because I only have kosher and I didn't know if it was part of what kept my meringues from succeeding, and used regular granulated sugar instead of the baker's sugar that I use for baking. After about 30 minutes of beating with my handheld mixer I finally reached a stiff peak. I used a small tip on my pastry bag and piped out little dollops of meringue onto parchment paper. Next time I'll have to color them green, so they look like little christmas trees, and I sprinkled them with red and white nonpareils, like little christmas ornaments. I flavored it with a couple drops of peppermint extract, put them in the oven for an hour and a half, then after 1 1/2 hours, I shut off the oven, left them inside and went to bed. The result this morning was awesome! They look like little snow covered christmas trees and are soooo light and fluffy. Definitely worth learning to do meringue for!
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15 users found this review helpful

Crackle Top Molasses Cookies

Reviewed: Jan. 29, 2008
I can't believe that I haven't reviewed this cookie yet. I've been making them for about a year and they are soooo good! I've never had to change a thing. We made them for Thanksgiving dessert along with some homemade pumpkin pecan ice cream and the combination was incredible! Hubby's still trying to devise a plan on how to turn them into ice cream sandwiches!
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4 users found this review helpful

Chocolate Chip Chunk Cookies

Reviewed: Feb. 3, 2008
I'm glad I gave this one a try because I would have missed out if I didn't! I had to make a couple substitutions because I didn't have walnuts on hand, but instead had almonds. Because I put the almonds in, I threw about 1 1/2 tsp. orange extract into the batter along with the vanilla and a little additional salt (about 1/2 tsp) for some flavor. Everyone loved them. I think that because of the lack of flavor in the shortening, it allowed the orange to really come through and the texture of shortening cookies is completely different than those made with butter (I'd never made shortening cookies before). These remind me more of a scone... sort of dry and crumbly, but so good with coffee or tea!
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4 users found this review helpful

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