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

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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

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
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Thanksgiving Asparagus Casserole

Reviewed: Nov. 22, 2010
I substituted bacon bits for slivered almonds and used fresh asparagus. I cooked the dish for an extra 15 minutes, covering with foil for 12 minutes, to make sure the asparagus was cooked. Ten minutes probably would have been sufficient as the asparagus turned out a little more cooked than I like. The cheese "sauce" turned out like mashed potatoes. It was okay but I probably won't make this again due to the consistency of the cheese and the lack of "depth" in this recipe.
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11 users found this review helpful
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Summer Celery Soup

Reviewed: Jan. 12, 2010
Although I like bold flavors, this tasted weird to me. I did substitute oregano and Italian seasoning for the thyme and basil, but I don't think it was those spices that made it taste strange. I think its the wine. Maybe not so much? Also, I wouldn't puree the soup. It turned out brown. Maybe reduce the broth by half so it creates more of a "stew" consistency and leave the veggies as they are.
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10 users found this review helpful
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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

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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8 users found this review helpful

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

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

Baked Slow Cooker Chicken

Reviewed: Feb. 4, 2012
Three hours on high and we had a completely cooked, fall off the bone, moist chicken! Thanks so much for sharing this recipe!
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5 users found this review helpful

Meatloaf Muffins

Reviewed: May 17, 2009
I have been making these for years based on a recipe I found at the grocery store. I like the idea of putting some vegetable soup in them, though! I'll have to try that. And frosting them with mashed potatoes. I typically frost them with either ketchup or bbq sauce. The absolute best part of meatloaf muffins is they freeze great. Make a big batch and toss them in the freezer. Perfect for on the go eating!!
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5 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

Slow Cooker Latin Chicken

Reviewed: Apr. 14, 2011
This was okay. I'll probably make it again just for some variety. I used chicken tenders. I really wish I HADN'T added corn. The corn overpowers this dish.
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4 users found this review helpful
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Creamed Spinach II

Reviewed: Dec. 27, 2010
I love how easy this recipe is. If you like really creamy creamed spinach, I'd suggest adding cream cheese or something as this recipe isn't really creamy. I added a can of artichoke hearts and two cloves of garlic, cut up. This is good reheated, too.
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4 users found this review helpful

Eggnog Pudding

Reviewed: Jan. 1, 2010
I added 1 t. rum extract and left out the cloves, but otherwise made this as directed. I don't know what happened, but while this tasted good when I was making it, it turned out a weird yellow/brown and had a gross curdled, jelly-like consistency after it set up overnight.
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4 users found this review helpful

Bacon Popovers

Reviewed: Jan. 1, 2010
I've made these several times because they're a great road-trip breakfast item -- I made a large batch and freeze the muffins for the future, then just grab a bag when we're heading out for the open road. My husband now is gluten-free, so I made these with gluten-free flour. They stuck to the pan somewhat -- greasing the pan heavily with shortening and letting the muffins cool before removing them helped a lot -- but actually I like the consistency of the gluten-free ones better than those with standard flour. And that's saying something considering gluten-free bread items typically aren't that great! They seemed more like traditional popovers than the standard flour ones.
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4 users found this review helpful
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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

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
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Fresh Peach Dessert

Reviewed: Sep. 25, 2011
This is a great end-of-summer recipe -- along with peaches being in season this time of year, we had marshmallows and graham crackers left over from a Labor Day camping trip! Thus, instead of mini marshmallows I used 5 c. of the regular size. Also, I had Redi-whip left over from a party so I used 7 c. of that instead of the cream and sugar. I added about 6 iced oatmeal cookies with the graham cracker mixture for added flavor. I used 6 white peaches, diced, and made these in muffin tins. I made a dozen individual servings in muffin tins, then had enough left over to fill a pie dish as well -- and still had about three cups of peaches left for snacking! I filled each muffin tin with about 1 T. graham cracker mixture, 1 T. whipped mixture, 1 1/2 T. peaches, 1 T. whipped mixture and a sprinkle of graham cracker mixture on top. The dessert holds up fairly well in the muffin tins and doesn't require spoons if you eat carefully.
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3 users found this review helpful

Flourless Peanut Butter Cookies

Reviewed: May 28, 2010
I just wanted a peanut butter cookie recipe and these turned out good. I doubled the recipe and got 2 1/2 doz cookies, so I'm not sure why the original recipe says you'll only get 6 in a batch. Also, trust that 8 min. is enough time for the cookies. I didn't think they were done at that point and cooked them twice as long until they started to brown and firm up, but those turned out pretty crunchy. The ones that came out at 8 min. turned out much better - firm but not crunchy.
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3 users found this review helpful

Hawaiian Ham Bake

Reviewed: Apr. 22, 2009
I thought this was pretty good. It's basically a recipe for a baked Chinese sweet and sour dish, except with raisins. Next time I'm leaving out the raisins. They didn't fit in with the rest of the ingredients. Just about any meat could go in this dish. I did as others suggested and used half the brown sugar. Also, I didn't have cider vinegar so I just used regular. It still came out good. It probably could have been a smidge sweeter, but fine to me. I also used two tablespoons of soy sauce.
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3 users found this review helpful

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