DENA Recipe Reviews (Pg. 3) - Allrecipes.com (18249827)

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Rhubarb Sour Cream Pie

Reviewed: Jul. 1, 2008
I make this pie every year as soon as the rhubarb is ready. I have 2 in the oven right now. My recipe differs slightly - only 1 cup sugar, 1/2 cup of sour cream and no egg. This should eliminate the boil over problem. A deep dish pie plate is always the best option as well. So, 5* for my variation. Our mouths are watering from the aroma...
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Margarita Beef Skewers

Reviewed: Jun. 22, 2008
I doubled the amount of garlic right away. While these were marinating, I made myself a margarita. My son and husband loved the skewers, daughter didn't care for them, and I loved my margarita a lot more, I'm afraid. I found the meat to be too sweet, and needed an extra shake of garlic salt once they were done. I would've given it 3 stars, but like I said, my boys loved it.
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108 users found this review helpful

Chris' Bay Area Burger

Reviewed: Jun. 15, 2008
My husband wanted hamburgers for Father's day supper, so I thought this would be a nice change from frozen patties. Slightly modified - used Hy's Seasoning Salt instead of salt and pepper, and added a few shakes of onion powder. These didn't knock us out, but they were great and will probably make them again.
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Photo by DENA

McCormick's Beer Can Chicken

Reviewed: Jun. 4, 2008
I have wanted to make this ever since Matthew McCaughnehey was talking about it on The Rosie O'Donnell show about 8 years ago. She loved the way he said "Beer Butt Chicken" and so did I!! I sprayed my chicken with garlic infused oil, sprinkled with McCormick's seasoning, and a bit of Hy's Seasoned Salt, and stuffed an onion in the neck cavity. I also added about 10 small cloves of garlic (broken) to the can of Bud. I used a 3lb. chicken, and because of the wind, my barbeque temp flucuated quite a bit, so I don't have a time - I cooked to 180 degrees. My kids LOVED IT (loved saying "beer butt chicken" more than anything), and my husband said "Give it 10 stars out of 10!" So, it is a definite keeper, and look forward to doing it again! ;)
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9 users found this review helpful

Jumbo Fluffy Walnut Apple Muffins

Reviewed: Jun. 3, 2008
I rated a 4* as I made minor changes as per other reviews. I used margarine instead of butter, reduced sugar to 1 cup, increased cinnamon to taste, and diced apples. I also baked them in a standard 12 cup muffin pan. The muffins have a nice flavor, and I will make these again if I find myself with apples nobody will eat, like this morning. Great recipe, thanks.
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1 user found this review helpful

Fennel and Orange Salad

Reviewed: May 29, 2008
I used tinned mandarin oranges, and I didn't have red wine vinegar (I thought I did when I went to make this), so I substituted cider vinegar. It was the first time I have used fennel and was pleasantly surprised at the mild flavor of it. It was a nice change for a salad, and I will probably make this again.
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11 users found this review helpful

Ranch Dressing II

Reviewed: May 7, 2008
Made this exactly as written and it made a fantastic raw veggie dip. The flavor was very nice and mild, and it was gone in no time!! Definitely a keeper, and will absolutely make it again and again!!
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2 users found this review helpful

Taco Seasoning I

Reviewed: May 7, 2008
I decreased the chili powder slightly, didn't have paprika, and omitted red pepper flakes. At first I thought it was too salty, but once you put all of your toppings in the taco, it balanced very nicely. Next time, I will put the recommended amount of chili powder. I will probably just make a big batch and use 2 Tbsp per pound of ground beef as in previous reviews. Everyone loved it, and it will become a regular for sure. Maybe I'll add some dehydrated onion next time...
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Black Bean and Salsa Soup

Reviewed: Apr. 20, 2008
I just whipped this together in 5 minutes for tomorrow's lunch. I used chicken broth, and reserved 1 cup of beans (as others posted) before blending with a hand-held immersion blender. It worked great. I then added the reserved beans and a can of corn. It is fantastic! I think it will be even better tomorrow when all the flavors have a chance to blend. Great recipe, thanks!
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2 users found this review helpful

Souvlaki

Reviewed: Mar. 27, 2008
I'm always looking for new recipes for pork tenderloin as my family loves it. We also love skewers, so this fit the bill perfectly! I used bottled lemon juice (3 Tbsp), and threaded only the meat on the skewers. I served it with green beans and rice pilaf and it was fantastic. Very tender and full of flavor. I will definitely do this again!
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Kalua Pig in a Slow Cooker

Reviewed: Feb. 27, 2008
I didn't have the Hawaiian sea salt, so I used La Baleine. I shredded the pork, added Bourbon Whiskey BBQ sauce (from this site) and heated through. I served it on fresh Kaiser rolls with a side salad. Easy to make, and really tasty!
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Sushi Roll

Reviewed: Feb. 27, 2008
My Korean friend taught a group of us to make sushi. This is a good starter recipe, but it is too sweet. I use 1/3 cup regular vinegar, 1 Tbsp sugar and 1 tsp salt. Add just enough of this to the rice to make it sticky (so you may not use it all.) I also add toasted sesame seed to the rice. I have never heated the Nori or used a bamboo mat, and I've never had a problem rolling it. Use this recipe as a base, and change it to suit your taste. It's easy and your friends will be so impressed that YOU made it!
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12 users found this review helpful

Spiced Pumpkin Seeds

Reviewed: Feb. 27, 2008
These are really good! I doubled the sauce ingredients with these variations - butter, seasoned salt and garlic powder. You may not need to double the sauce, it will depend on your pumpkin, but personal taste is - saucy is better!!
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Stuffed Peppers My Way

Reviewed: Feb. 27, 2008
I gave this a 4 because I made a few changes - regular rice; canned diced tomatoes; no salt; extra feta. I also used yellow and red peppers, stuffed them, placed them in a covered casserole with a couple tablespoons water in the bottom and heated through. Makes an excellent, different side dish.
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1 user found this review helpful

Gourmet Mushroom Risotto

Reviewed: Feb. 27, 2008
This is the first risotto I have ever made, and it is fantastic! I made a couple minor changes - couldn't get portobellos so just used buttons; freeze dried chives; no butter. I don't add salt as parmesan is very salty, this way everyone can season it to their own taste. (FYI-it can be made without the wine, just use extra stock.) This recipe also halves well. Delicious!!
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3 users found this review helpful

Abbey's White Chocolate Latte

Reviewed: Feb. 27, 2008
I halved the recipe and used strong instant coffee and a little extra cream. I found this WAY too sweet, and I love sweet! I may play with this a little, and see if I can't get it to work for my taste. Great idea, though..
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2 users found this review helpful

Quick and Easy Pancit

Reviewed: Feb. 26, 2008
This is a great base recipe to start with. On the advice of a Filipino friend, I sauteed all the veg with the chicken, removed from the wok, then threw the noodles (which I soaked til soft) in the wok with 1 cup of chicken stock. I put the veg mixture back in, covered for a couple minutes, tossed, heated through and added soy sauce to taste. The entire family inhaled it!! Will definitely make this again. (I also used broccoli-slaw in place of cabbage.)
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5 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Feb. 25, 2008
I used Basa fillets (couldn't get Tilapia), freeze dried basil and freshly grated parmesan. I got worried when the topping melted almost immediately upon spreading it on the fish, with quite a bit of it running off. I broiled it until it was browned and bubbly. It was very moist and flavorful, not at all overpowering like others stated. I didn't pack the parmesan to measure it, so it was very light. I will probably make this again, but I will reduce the butter to 2 tbsp, or omit it all together.
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Gourmet Root Beer Float

Reviewed: Feb. 22, 2008
I love these, although it's a toss up between root beer and orange crush...mmmm. Don't need the whipped cream or cherry, but makes it a little fancier.
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Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Feb. 22, 2008
I used brown sugar (not golden) and ED Smith's triple fruit raspberry (with strawberries and blackberries). Very easy to make; couldn't wait for it to cool, so I didn't! It was great warm, not too sweet at all. Can't wait to try it tomorrow when it has softened a bit. I will definitely be making this one again!
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Displaying results 41-60 (of 82) reviews
 
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