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

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Incredibly Delicious Italian Cream Cake

Reviewed: Nov. 2, 2007
I've made this cake twice now. The first time I followed the original recipe first and the cake was yummy. It was a bit dense however, so the second time I followed HJONES999 suggestions (except did not add the salt) and, OMGosh... It was sooo much better. The cake was light and dreamy! I would without a doubt make this cake again... over and over, but with the suggested changes. This cake rocks!!
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176 users found this review helpful

Bacon-Flavored Dog Biscuits

Reviewed: Sep. 12, 2008
These were great, according to my dogs ;-) Both dogs loved them. I diced up a pound of bacon and cooked it adding the bacon bits along with the fat. I increased the recipe size then added more fat and bacon. It was a hit! I refrigerated the leftovers and even froze some... thinking my dogs wouldn't eat them so quickly. They were gone within the week! I'm making more today at my dogs request!! Oh, I also wanted to mention that salt is not healthy for dogs so I'd advise omitting it from the recipe. Thanks for sharing!!!
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101 users 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

Peanut Butter Crunch Apples

Reviewed: Oct. 20, 2008
Oreos worked really good here too. I also sometimes just dip the bottoms in the cookies and it gives a nice presentation. A trick I use is to dip my apple in the caramel then drizzle it with the dark and white chocolates. I let that set for a few minutes while I dip several apples. I let them set up on a cookie cooling rack with a cookie pan (covered in foil) underneath to catch the drippings. Then I re dip just the bottoms of the apples in the caramel and then cookie crumbs. It gives a great presentation and looks very pretty when wrapped in clear cellophane tied with a ribbon or raffia. Update... I also wanted to mention That the apples are usually dipped in boiling water for a few seconds to remove the wax, right? Well, since I make these every year I do something a little different to remove the wax now. I open a new "Scotch" scrub sponge and scrub the apple under hot running water. Apples dropped in the boiling water tend to discolor a little. The taste isn't altered, but I just didn't like that discoloration. The scrub sponge works great!!
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41 users found this review helpful

Campbell's Kitchen French Onion Burgers

Reviewed: Mar. 4, 2008
This was awesome! I also used the dry soup mix... put some in the hamburger meat (along with some minced garlic) b4 I cooked them. YUMMY!!!
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39 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

Cherry Almond Caramel Apple Explosion

Reviewed: Oct. 20, 2008
"craisins" work well here too. Just a little tip for newbies out there... store bought apples usually have a wax coating on them to make them shiny. To prevent your caramel from slipping off make sure you scrub that wax off or better yet... go apple picking with your family at an apple orchard and pick your own apples (so much fun and a great holiday tradition!) These caramel apples are good though and my husband prefers them to those covered with chocolate chips, drizzles or anything else that adds anymore sweetness to the apple. UPDATE:: another great topping is macadamia nuts and white chocolate with a milk chocolate drizzle... yum!
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29 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

Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)

Reviewed: Jan. 2, 2008
OMGosh... this is the best... just like when I was in Thailand! LOVED IT!!! The only difference was the rice from Thailand was steamed in a bamboo basket... but that would be more work.
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15 users found this review helpful

French Salad Dressing Mix

Reviewed: Sep. 12, 2008
Not quite what I'd call French, but it works as a dressing. As for Rebecca's comment about it tasting like oil... you need to let it sit for a while. I make dressings like this a day ahead so the flavors have time to marry. If you just mix it and use it... the herbs have not penetrated the oils.
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12 users found this review helpful

Poinsettia Cookies

Reviewed: Sep. 13, 2008
If you use food coloring instead of paste you're going to end up with pink cookies. Use paste instead to get a true red color. The cookies themselves are yummy and pretty! I love sugarplum's picture in this recipe. Her cookies always rock!!
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9 users found this review helpful
Photo by DitzyDame

Lemon Cake with Lemon Filling and Lemon Butter Frosting

Reviewed: Sep. 4, 2008
I loved the frosting and loved the filling. I made a mistake and followed some of the reveiwers advice and used a lemon cake mix however... and it was overkill! It was way too lemony (if that's a word). My guests (myself included) did not finish their serving and I was stuck with about one forth of the cake. It's still sitting on the counter. Ironically, I was told by several guests that the filling and frosting would have been wonderful on a white cake, grrrrr. I will make this again for sure, but take my advice and follow the recipe as stated. Make the white cake or you will end up with a lemon cake you can't even give away!
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8 users found this review helpful

Homemade Noodles

Reviewed: Aug. 4, 2008
These are wonderful. This is also a fond childhood memory for me. I remember going to my grandmother's home and sitting to watch her roll out and cut her noodles. She made the best noodles, bless her heart. She's gone now, but her homemade noodles live on. My aunts and mother would make homemade chicken and noodles on special occasions as all the family (aunts, uncles, cousins and more) would gather to enjoy this wonderful and hearty meal. One suggestion though is to roll the noodles thin enough or else they are rather dry in the middle and even though the taste is good... they are a bit too thick. These also go well ith homemade biscuits. UPDATE:: A good trick for cutting the noodles is to roll them thin and use a pizza wheel to cut out the strips. It works great!!
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8 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
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

Linda's Lasagna

Reviewed: May 27, 2008
I have this dish baking in the oven as I type. I'm so excited since this is my first homemade lasagna. I stuck to the recipe except that I didn't have the cottage cheese on hand so omitted it. I cooked the sauce in the crockpot for an hour after I browned my meat and carmelized the onions. The sause tastes great!! It is a tiny bit sweeter than I would have prefered, but I think as it simmers it melds the taste and is wonderful. It should be coming out of the oven in about 20 minutes and I can't wait. Also, I added a few veggies... mushrooms, celery... etc. Thanks Linda for sharing such a great recipe!!! UPDATE:: I make this about once a month or more... I add hot Italian sausage to it sometimes and often add veggetables to it as well. It's a great, easy dish and I usually make two 8X13 pans and freeze one for later. I used to always boil the pasta before layering the dish but not anymore. Now I just layer the dish... let it sit at least over night and then bake. The trick to avoiding that gummy texture is to bake it a good hour. If it is underbaked (30 minutes or so) the pasta is gummy. Give it a good hour to bake. I've made it with both ricotta and with cottage cheese. I prefer the cottage cheese... besides it's cheaper. Cover the dish for most of the baking time... then uncover the last 10 minutes to avoid burned cheese.
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7 users found this review helpful

Alyson's Broccoli Salad

Reviewed: Feb. 20, 2008
I've made this recipe several times now. Everyone I served it to just loved it. My mother in law even asked me for the recipe. Simply the best!! YUMMY!!! UPDATE... use fresh broccoli! Someone in here suggested using frozen broccoli and foolishly I made it that way ONCE. It was nasty!! It tasted like wilted salad that had been sitting in my fridge for a week. The best advice for any cook is always use the best, freshest ingredients and your dishes will be well received.
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6 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

Spool Sugar Cookies

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

Displaying results 1-20 (of 64) reviews
 
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