DENA Recipe Reviews (Pg. 1) - Allrecipes.com (18249827)

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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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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

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

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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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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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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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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Extra Easy Hummus

Reviewed: Jun. 3, 2010
I used a 19 oz. tin of beans as it was all I could find. As per other reviews, I added more garlic (3 cloves), halved cumin, and added a tbsp. lemon juice. I LOVE it!! I serve it drizzled with olive oil, and finely chopped roasted red pepper. This is definitely something I will make over and over again!
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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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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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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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Beer Margaritas

Reviewed: Oct. 21, 2008
I prefer to use Mr. and Mrs. T's Margarita Mix instead of the frozen Limeade - eliminates the need for water also, but depends on how you like it. I like it on the rocks, and with a good shot of beer, this margarita definitely ROCKS!!
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Photo by DENA

Sugar Cookies

Reviewed: Nov. 19, 2008
My mom made the best sugar cookies, but she died a long time ago and I never got her recipe. This one is fantastic. Like my mom, I divided the dough in half, and rolled each half in waxed paper like a log. I sprinkled each side with sugar, wrapped it and refridgerated overnight. I just sliced it and baked the cookies, ending up with 4 1/2 dozen little slices of heaven. I can't wait to share these and a few stories of my mom with my children. *Made these again the other night - divided the dough into 3 - kept one white, then kneaded food coloring into the other 2 pieces, one green and one red. I patted them out, layered them, then rolled and chilled them. They turned out beautiful, and tasted just as good. A good alternative to suit whatever season you would like to color them for.
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Perfect Pumpkin Pie

Reviewed: Dec. 26, 2008
I was never a big fan of pumpkin pie, but since my husband is, I first made this for him years ago. It is the best pumpkin pie I have ever had - very creamy, not too sweet or spicy. I omitted the ginger, because it was never a spice I had regularily, and I don't miss it. This is the only recipe I will use - a success every time.
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Greek Orzo Salad

Reviewed: Feb. 12, 2009
LOVE this recipe. Found it after having Starbucks orzo pasta salad and was looking for something similar. I added chopped roasted red pepper instead of tomato, and less olives - I don't care for them, but added them anyway. I also didn't measure the lemon juice or seasonings, just did it to taste, and added the marinade from the artichokes right away. I couldn't wait an hour to try it, so had some right away. Again...LOVE IT. Had it again with dinner, and hubby thought I bought it, as it was so "professional". Will definitely make this again!
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Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Reviewed: May 16, 2009
I don't know what "ground chili pepper" is, so I used chili powder, and used garlic salt instead of regular salt on the ribs. I also figured, since it is "whiskey ribs" that 2 tsp wasn't nearly enough, so increased that to 2 tbsp. I did the ribs in the morning, and warmed them us just before dinner (covered with foil and a bit of water in the oven at 300* for 20 min), then basted them with sauce and broiled them. This was only because I had other things on the BBQ for a potluck and was trying to cook 3 things at once. The ribs turned out amazing, and I will DEFINITELY do these again. Huge hit with everyone!
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No Bake Cookies III

Reviewed: Jul. 31, 2009
We have company coming for dinner, and it's too hot to turn on the oven, so I made these today with my 6 year old daughter. I did the cooking part, she scooped them on the parchment. I love the subtle peanut butter taste. It's very easy, and the ingredients are staples, so it will be a great last minute "I need dessert, quick!" recipe.
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Best Beef Dip Ever

Reviewed: Jul. 31, 2009
Did this overnight as suggested so I could chill the broth to skim off the fat. I used reduced sodium soy sauce, 1 litre reduced sodium beef broth (4 cups) plus 2 cups water. Everyone raved about it! I still found it a little salty, so I may use even less broth next time. Actually, I just put the leftover broth in the freezer for the next time, and will add water to make the 6 cups. Will definitely do this again.
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Sopapilla Cheesecake

Reviewed: Sep. 1, 2009
Okay, so the 5* rating is for how easy it is, and how delicious it is! This is a great recipe, but DEFINITELY not one for everyday! The ladies at the potluck all raved about it, but I couldn't help but laugh whenever someone asked what was in it. I did mix the melted butter with the sugar and cinnamon as suggested by one poster and it glazed it nicely. I also drizzled a bit of honey on it when it came out of the oven (from the Sopapilla Cheesecake Pie recipe on this site). Probably won't do that again, as it's not really necessary. The description for this recipe is right on. It'll go into my "it's crunch time and I need an easy recipe quick" file.
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Jamie's Cranberry Spinach Salad

Reviewed: Oct. 25, 2009
My girlfriend (not an AR member) brought this over last night for a potluck and I told her I would rate it. It is definitely a 5! Wow, what a flavorful, delicious salad. She used a beautiful mix of greens with the spinach, and everyone raved about it. She said she had to spoon the seeds over the salad as she didn't use all of the dressing, but otherwise no changes made. I've added it to my recipe box, and will make this myself!
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