DitzyDame Recipe Reviews (Pg. 1) - Allrecipes.com (18251525)

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Debdoozie's Blue Ribbon Chili

Reviewed: Oct. 12, 2012
someone else mentioned how they often skipped over this recipe because it sounded too simple. I must admit I did the same thing. I would go to the most labor intensive chili recipe on this site and toil over the stove to make an awesome meal for my family. I finally tried this recipe about 4 years ago and was so happy with the end result. Not only was it delicious, but it was so simple!! This is now my "go to" chili recipe and we look forward to the cold winter months when I will cook it often. Thanks Ded for sharing such a treasure with us!!
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4 users found this review helpful

Broccoli Chicken Divan

Reviewed: Aug. 2, 2012
This was awesome... I changed it up a little but have made it as written also. My recommendations would be to use Bear Creek cheesy broccoli soup mix made per directions on package and add a little cooked rice for a more hearty meal... or I've even placed the rice on my plate and served the broccoli chicken divan over it. Yum!!
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1 user found this review helpful

Salsa Chicken Rice Casserole

Reviewed: Nov. 30, 2010
I've made this a few times and enjoy it. I do however make some changes at this point. I don't really care for the cream soups so I omit them and use sour cream in their place. I sometimes use left over rice that has already been cooked and omit the water as well. This is one of those recipes where pretty much anything will work. I add some taco seasoning to the chicken as it cooks (along with onion) and add my salsa or rotel and let it simmer until the juices evaporate some. This makes a great burrito filling as well.
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2 users found this review helpful

Cream Puffs

Reviewed: Nov. 10, 2010
We love these... and so do our families and friends. I make them often and my husband even takes them to work for coworkers. The filling is awesome (I also use a similar filling in cakes) and this little treat is quick and easy to make. Don't be intimidated by the technique... this is a yummy dessert!! I've made this at least a hundred times... and my little tip for those whose puff falls... make sure you leave it in the oven long enough to cook thoroughly. I think part of the problem with some disaster puffs here is that people want to have that perfect golden brown appearance and so they take the puff out of the oven too soon. I never have a problem with mine falling and I only sometimes poke a hole with a toothpick (I can tell which ones need a little prick in the puff). If you take the puffs out of the oven before they have fully set up... even with the toothpick trick they will fall because they do not have good stability. Also... I use a pastry bag to make uniform puffs. I then use another pastry bag to fill the puffs once they have finished baking.
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7 users found this review helpful

Mexican Rice II

Reviewed: Oct. 22, 2010
I've been making this rice for several years now. I love it. I usually make a few changes, but since I've made it so much and have followed the recipe exactly I feel confident enough to rate the original recipe as well as giving my spin. I omit the tomato sauce and add "Rotel" in its place. I also use fresh chopped garlic along with the garlic salt. Another tip (of course you already know this...) don't lift the lid while it's cooking!! Let the steam do it's thing and you'll have great rice.
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5 users found this review helpful

Pampered Pooch Rice and Lamb Casserole

Reviewed: Jun. 8, 2010
Well... I altered this some which I think enhanced the quality of the dog food. Any low fat meat would work here as well as fish such as tilapia. Beef and chicken livers work well too. If you cook a whole chicken in a pressure cooker to soften the bones you can puree that to use in the recipe as well, but no whole bones... or add bonemeal which is preferable anyway. As others mentioned... the sodium content is of concern. The garlic in moderation is Ok but that said... don't add it everytime you make this. Garlic is good for helping to control fleas but at the same time it can cause anemia in our little furry friends. Use brown rice and add vegetables like pumpkin (good source of fiber) carrots, peas, beans, etc. Also, add brewers yeast (not the same as active yeast)!! Oh... use olive oil. And I'm not sure what's up with the thyme... I can't say it's harmful, but until I find out for sure... better omit it. These are dogs afterall... not people!
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31 users found this review helpful

Aunt Teen's Creamy Chocolate Fudge

Reviewed: Dec. 22, 2009
Great recipe... always a winner!! I also sometimes sub for peanut butter fudge (pb chips) and sometimes minty fudge (sub 1 cup mint chips)
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2 users found this review helpful
Photo by DitzyDame

Rick's Special Buttercream Frosting

Reviewed: Jul. 4, 2009
I love this recipe and use it a lot! I always use shortening instead of butter in my buttercream frostings as it keeps the frosting white instead of that buttery yellow hue. It holds up well for piping and floral work as well as borders. I still use the basic Wilton recipe for some cakes, but this frosting is fast becoming a favorite! I'd also like to mention that for those who are looking for flavoring ideas... we all know there are flavorings available in the cake aisle, but for recipes like this you can also use coffee creamers for "gourmet" flavorings. Just sub some of your heavy cream with coffee creamer and whip away. I also wanted to mention that for those who comment about frosting recipes being too sweet... that is why salt is added to the recipe. Salt cuts the sweetness from the frosting so that you are not sickened by all the sugar. I've never been a big frosting fan and have always scraped the frosting off of cakes before I'll eat them, but if salt is added to the recipe it is yummy!!
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21 users found this review helpful

Fourth of July Ice Cream Cake

Reviewed: Jul. 4, 2009
This is a great recipe. My SIL asked for an OREO cookie ice cream cake for her 50th birthday. I varied the recipe a little and it was wonderful. A hit all the way around. I noticed one reviewer on here mentioned that her cake crumbled during the cutting of the angelfood cake and I have a suggestion. Before cutting the cake into layers you should freeze it. As a cake artist and baker I can tell you that frozen cakes cut better and keep their form as opposed to warm or freshly baked cakes. Once cut and assembled the taste is just as good as that out of the oven, but you are able to do so much more with the cake as far as carving and creating interesting shapes.
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18 users found this review helpful

Rolled Buttercream Fondant

Reviewed: Apr. 28, 2009
I've used this recipe to make fondant in the past. It works well and is a lifesaver in a pinch. I will add however that this fondant leaves a greasy shine on the finished cake. If you add more powdered sugar to the recipe it totally throws off the proportions and has difficulty keeping that elasticity. I use this recipe when I don't have gelatin needed to make the other fondant recipe on her. If you need a quick fondant and don't want to purchase geletin then this will work. Just remember it will leave a greasy shine on your finished cake.
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3 users found this review helpful

Pizza Dough I

Reviewed: Mar. 17, 2009
I only made this pizza dough once, but once was enough. It turned out hard and chewy... and not in a good way. I pretty much make Jay's pizza crust anymore!
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1 user found this review helpful

Mexican Rice III

Reviewed: Feb. 19, 2009
Love this rice! I make it often and sometimes alternate what I use depending on what I have in my fridge/pantry. Great taste and honestly... i eat it alone as a snack or as a main dish. It's always satisfying!!
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4 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Feb. 18, 2009
These are a wonderful cakey cookie. My family loves them and I often find myself making them to give away ;-)
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1 user found this review helpful

Banana Split Cake IV

Reviewed: Feb. 17, 2009
I used to make this exact cake years ago. I do have a tip though... after you prep the crust... bake it for 10 minutes. Don't overcook it however as it will turn hard as cement, but the baked crust makes the dessert.
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48 users found this review helpful
Photo by DitzyDame

Rolled Fondant

Reviewed: Feb. 16, 2009
I use cornstarch on my mat instead of the shortening. Works awesome!! I've used this recipe hundreds of times! And for "lotzoflove" who asked about the coloring... instead of food coloring try color gel or paste. They work much better and give brighter colors (found at walmart or any cake supply). Also, any flavoring works well. Many people complain the taste isn't that great, but let's face it... fondant never tastes that great. Play around with the flavor. I tend to use an orange extract as long as it doesn't interfere with the flavor of cake I'm making.
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7 users found this review helpful

Slow Cooker Italian Beef for Sandwiches

Reviewed: Jan. 30, 2009
Wonderful, Wonderful, Wonderful!! I made this for family visiting out of state and everyone raved. I used 2 Italian seasoning packets but will use 3 next time. I also added the juice from the jar of pepperoncini jar. I added about 1/2 a jar of the pepperoncini's and then kept the jar available for those who wanted to add more to their sandwich. My mother doesn't like spicy food but she loved this. All the rest of us added more pepperoncini's and the beef was gone in one sitting for 4 people. I made homemade rolls and they complemented this meal wonderfully!
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Chicken Broth in a Slow Cooker

Reviewed: Jan. 29, 2009
I make this about once a week. Instead of using chicken pieces or a whole chicken (well, sometimes i use a whole chicken) I often use the carcass of my roasted chicken to make the broth. I think it gives it a deeper tone. I tend to add broth to my dry dog food as my dogs are picky eaters. They love it, but I also love it because I can add more veggies if I want... and the taste is wonderful. You can mix up the spices and herbs to go with any dish and the cost is pennies compared to what you buy in the store!! I also often save the cooked carrots from the broth to use in my dishes since they have cooked down so well and taste great with the chicken flavoring. In this economy we do what we need to to cut costs, but this recipe is wonderful in any economy since you control what goes into it. I love it!!! Another note... after I strain the broth I often use a fine strainer to catch any little bits. I don't care for those tiny remants in my broth. I also save the carcass and veggie remains to go into my dog food. Since the bones cook so long they are fairly soft and I don't worry about the dogs choking on them ;-)
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4 users found this review helpful

Sugar Cookie Frosting

Reviewed: Jan. 23, 2009
This recipe works great but I also have a tip... When mixing your ingredients, always mix the wet ingredients together first... then add your dry. That way you avoid the lumps that others have mentioned. If you just mix the sugar with the shortening and add the liquids later you're going to get lumps! Also, always sift your powdered sugar to get the lumps out of it before you even start. If you have a Kitchenaid mixer (like I do) you probably can eliminate the sifting step since the mixer is a miracle worker and never gives me lumps.
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2 users found this review helpful

Spool Sugar Cookies

Reviewed: Dec. 12, 2008
Love these!!
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5 users found this review helpful

Flourless Peanut Butter Cookies

Reviewed: Oct. 28, 2008
I've actually been making these cookies for quite some time now but am late giving a review. I loved these cookies and so did my husband. My mother-in-law even requested the recipe, yay! The big thing that impresses me about this cookie is the peanut butter shines through (which is expected by the amount of peanut butter and lack of other ingredients). Most PB cookie recipes use 1/2 cup of PB, and although some are yummy... they don't do a PB cookie justice. This one does! It satisfies that PB craving with the first cookie so I don't overindulge. Chopped nuts go well with this cookie as well... or even oreo cookie sprinkles on top... YUM!!
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2 users found this review helpful

Displaying results 1-20 (of 64) reviews
 
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