dawn555 Recipe Reviews (Pg. 1) - Allrecipes.com (18293703)

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Cheesy Broccoli Bake

Reviewed: Dec. 12, 2005
I'm adding this recipe to my collection because it utlizes ingredients that I almost always have on hand, my family liked it very much and it was easy to make. However, I made a few revisions: I added a chopped onion for more flavor; I didn't chill the casserole at all and it turned out nicely - the croutons weren't too crunchy or too mushy; since I halved the recipe, I only put it in the oven for 30 minutes.
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6 users found this review helpful

Spicy Black Bean Cakes

Reviewed: Dec. 13, 2005
These turned out way better than any black bean cakes I've ever made. Other recipes call for pan frying the cakes. They always end up sticking to the pan and falling apart. These did not stick (I used cooking spray instead of oil) and did not fall apart. I would have given this recipe five stars but the cakes did end up a little more bland than I would like, despite my adding about 1/4 t. of both chili powder and cumin. If you like spicy food, be gererous with your spices!
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0 users found this review helpful

Pineapple Crisp

Reviewed: Jul. 5, 2006
This recipe was a hit at a July 4th picnic/potluck. I made the dessert according to the recipe, except that I substituted one fresh pineapple (I had one on hand, but one wasn't enough so I had to combine it with 28 oz. of canned). It was delish - everyone raved about it! Definitely a keeper. Thanks for sharing it!
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9 users found this review helpful

Tangy Slow Cooker Pork Roast

Reviewed: Apr. 8, 2007
I found that this dish still had a kick even without the hot sauce. I served this for my mother-in-law, who doesn't like anything spicy, unusual or ethnic. The dish had a mildlly spicy aftertaste but it seemed to be enough for even my MIL to handle. She enjoyed the dish very much and cleared her plate, as did everyone else at the table. Besides excluding the hot sauce, the other changes I made were to use 3/4 of a large onion instead of a whole onion (all I had) and balsamic vinegar instead of red wine vinegar (that's all I had; not sure if perhaps that's what gave it a little kick?). I also followed the suggestions of others and doubled everything, except for the pork roast and the onion. I also added about six carrots, cut in large pieces. The carrots were awesome with this dish, as they soaked up all of the flavor. My roast was 1 3/4 lb and I cooked it on low for four hours, then kept it warm for several hours after that. The carrots were perfect. They were tender but not mushy. I also made gravy out of the drippings and served the whole thing over egg noodles as suggested. I'll definitely be serving this again! UPDATE As promised, I made this again. This time I used two pork loins, one whole onion, two bags of carrots and the other ingredients as recommended. I cooked it on low for eight hours. I don't think you can really go wrong with this recipe, however eight hours was too much for the pork. It was a little dried out. Also, there were almost no dri
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5 users found this review helpful

Mansaka

Reviewed: Aug. 6, 2007
This would have been a home run if the potatoes were cooked all the way through. I recommend nuking them at least three times what is recommended. As it was, I doubled the time and they still weren't done. Otherwise, I thought this was a great recipe. I was really worried about the cinnamon, based on the other reviews, but went ahead and made it according to recipe. The only exceptions were that I used tomato sauce that was already flavored with basil, oregano and garlic and I microwaved the hamburger, onion and garlic -- much healthier way to cook it. Everyone in my party enjoyed the dish very much (with the exception of the potatoes of course). I typically like spicy food but found that this dish had enough flavor. Conversely, my mother in law likes everything bland as can be and she enjoyed it as well.
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1 user found this review helpful

Mustard Sauce for Ham

Reviewed: Sep. 23, 2007
This was great. The sauce was at the perfect consistency about four minutes after it started boiling and it was on low. I wasn't able to start serving at that point, though, and just kept it on the lowest setting I could and stirred it constantly. It was about 10 minutes from the point that it started boiling that I was able to serve it. The sauce was a little thicker than I would have preferred. It was a little filmy, but that was my fault. I substituted white vinegar for tarragon vinegar and added 1/8 t. salt and 1/8 t. lemon pepper seasoning. The flavor was wonderful. I served this over broiled tilapia and steamed snap peas. It was outstanding over the peas. It was a little overpowering for the tilapia, but I am going to try it over a heartier fish like salmon or mahi next time. Thanks for sharing this recipe!
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14 users found this review helpful

Daddy's Fried Corn and Onions

Reviewed: Feb. 3, 2008
Sorry, I do not see what all the buzz is about. It was just okay. I will not make this again.
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0 users found this review helpful

Tofu Creamed Spinach

Reviewed: Mar. 16, 2008
I made this recipe as instructed, only I doubled the recipe. It is very, very good but there was way too much sauce compared to the spinach. Next time I'll try using 3/4 to 1/2 of the tofu mixture and see how it turns out.
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Grilled Eggplant, Tomato and Goat Cheese

Reviewed: Apr. 7, 2008
I ended up "marinating" the eggplant in the balsamic/oil mixture (I used 3 T. of each, along with salt, pepper and garlic salt) for about 30 minutes because I had to step away for a bit. I was worried the balsamic vinegar would overwhelm the eggplant, but it was awesome. Just the right flavor. I made this on the stove and modified the recipe as follows: 1 medium eggplant, sliced 3/4"-1" thick; 3 T. balsamic vinegar; 3 T. olive oil; generous dashes of salt, pepper and garlic salt; 1 c. mozzerella cheese; 1/4 small onion, diced; 1 c. medium cocktail shrimp, tails off, cut in half; and dash of Italian seasoning. Add eggplant, vinegar, oil, salt, pepper and garlic salt to gallon-sized plastic bag. Mix around and let sit for 30 minutes to marinate. Heat large pan on medium-high heat. Spray with cooking spray and arrange all slices on pan. Cook approximately three minutes (until the balsamic carmelizes on the eggplant), then flip the eggplant and cook the other side for three more minutes. Heat a separate, small skillet on medium heat. Spray with cooking spray and saute onions. When the onion is nearly done, add shrimp and cook until opaque. Add Italian seasoning. Layer as follows on half of the eggplant slices (leaving the other half plain as those will be the top of the "sandwiches"): 2 T. mozzerella cheese, 2-3 T. shrimp mixture, and 2 T. mozzerella cheese. Put the plain eggplant slices on top to create 4-5 sandwiches. Continue cooking until cheese is melted.
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19 users found this review helpful

Braised Balsamic Chicken

Reviewed: Jun. 9, 2008
This is a good concept but in my opinion needed a lot of help. With some modifications, however, it is wonderful. I took the advice of others and only used 1/4 c. balsamic, and also added 1/4 c. chicken stock. When the chicken was done, I took it out and added 3 t. splenda to sweeten the sauce as it otherwise is too bitter -- and I love balsamic vinegar. I then added cornstock to thicken the sauce, then added a can of mushrooms. I served the mixture over pasta and it turned out excellent. With the modifications, the sauce is rich and irresistable.
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Banana Banana Bread

Reviewed: Jun. 21, 2008
I made this the first time as directed and this was the best banana bread I've ever made. The next time I tried exchanging 1/4 unsweetened applesauce for the butter to lower the calories. It turned out good - the bread is moist but not soggy - although I do miss the richness that the butter added.
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Amazing Brown Rice Salad

Reviewed: Jul. 6, 2008
This is very good! I tripled the recipe for a potluck but double would have been plenty. I made this with wild rice, following the same instructions as with brown rice. I rinsed the rice with cold water before mixing it with the other ingredients. I don't know if I make rice wrong, but I hate the starchy glaze that my rice gets after I cook it and rinsing it makes all the grains separate. I used a whole red onion and next time will reduce the amount as it's too strong for my liking, particularly since I made this the night before. I am looking forward to making this with real cranberries during the Christmas season. With the mix of red and green from the cranberries and celery, this will be perfect for that time of year.
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Roast Loin of Pork

Reviewed: Jul. 12, 2008
I made this in the slow cooker, without marinading it beforehand, and it turned out great. Very flavorful. I modified the recipe slightly based on what I had: I used only half an onion; 4 bay leaves; 2 cloves of garlic; no thyme and instead used 1/8 t. dill weed; only 1 1/2 T. olive oil; and added about six carrots, cut in large pieces. I used Pinot Grigio as my wine. My three-year-old ate everything on his plate.
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4 users found this review helpful

Cornbread II

Reviewed: Nov. 20, 2008
This was okay, but I guess I prefer to have a stronger cornmeal flavor and texture in my cornbread. I saw others' comments about this not being sweet enough. I made it according to the recipe and thought it was fine. This cornbread is very dense and has more of a bread-like quality than the cornbread I'm used to.
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Lemony Shrimp N' Asparagus

Reviewed: Nov. 30, 2008
I love how fast and easy this recipe is. It doesn't reheat well, however.
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6 users found this review helpful
Photo by dawn555

Apple Butter Beauties

Reviewed: Dec. 2, 2008
I greatly improvised on this recipe. Didn't have wheat germ so I just used more flour. Also ran out of vanilla so and used almond extract instead. When the mixture was ready for baking, it was really crumbly - too crumbly to form into balls -- so I added back in the leftover egg white. The cookies turned out good. They baked for about 20 minutes and were crunchy but not crumbly. They have a good taste. They look a lot like pecan sandies when they're done. My hubby mistook the crushed pecans for oatmeal and declined my offer to try one. Something that might be worth trying is to roll these in crushed pecans before baking.
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4 users found this review helpful
Photo by dawn555

Roasted Onions

Reviewed: Dec. 25, 2008
I was hoping the onions would be sweeter. They were okay but I probably won't make them again. They did nicely complement a very sweet yam casserole. If someone had the time, they would be great to make almost as a garnish.
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Photo by dawn555

Yam Casserole

Reviewed: Dec. 25, 2008
This is great. I used pecans instead of walnuts and used Honey Bunches of Oats because I didn't have frosted corn flakes.
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Photo by dawn555

West Tennessee Corn Bread

Reviewed: Dec. 25, 2008
Definitely a keeper! I made this as directed except I did use fat-free mayo. Although the recipe recommends against using low-fat/fat-free mayos, I was very pleased with the way the cornbread tasted. Also, I didn't notice that the cornbread was too sweet as others have said. I thought it was just right taste-wise. I also liked the consistency. It wasn't too crumbly and had more of a dense breadlike quality. My only negative comment is that I had to cook the bread for 8 minutes longer than what is recommended. Although my toothpick came out clean, it was still doughy on the inside so I baked it a little longer. UPDATE These are great as muffins, too. Quadrupling the recipe yields two dozen muffins. Cook them for 15 minutes.
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9 users found this review helpful

Bar Harbor Cranberry Pie

Reviewed: Dec. 25, 2008
I think this is a no-fail recipe. I used Bisquick pancake and baking mix instead of flour because I was out and, although it rose over my 9" pie plate and ended up looking pretty messy, the end result of the taste was great.
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1 user found this review helpful

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