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

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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

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

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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0 users found this review helpful

Buffalo Chicken Dip

Reviewed: Jan. 1, 2010
I've had other buffalo chicken dips and this turned out much better than them. I used three chicken tenders, which I grilled for that "char" taste. I actually served this uncooked as I forgot that step! It was still good! The next day I tried it heated up, and that was good too!
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0 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

Oven-Barbecued Pork Chops

Reviewed: Oct. 11, 2009
This is a terrific weeknight dish because it's so easy. We made it according to the recipe, except we didn't have paprika or a cast-iron pan. We used a baking dish instead. Also, we used braised pork loins/chops. Very good. It had just the right amount of "tang" not to be too spicy or too bland.
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1 user found this review helpful

Individual Pumpkin Pies

Reviewed: Nov. 23, 2012
We made this as directed. They freeze well.
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0 users found this review helpful

Addictive Sweet Potato Burritos

Reviewed: Jan. 12, 2011
EXCELLENT!! Beware - these are VERY filling! I accidentally used pinto beans and used cheddar jalepeno wraps. I also omitted the water per other reviews. I used fresh sweet potatoes that I peeled, cut and microwaved, then mashed. I'm not sure why so many reviewers seemed to have troubles with mashing. Thanks, Karena, for sharing this recipe! I will be making it again!
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2 users found this review helpful

Roasted Garlic Cauliflower

Reviewed: Jan. 24, 2011
This is the first recipe I saved and have made it several times a year exactly as directed. I just realized I'd never rated it! It's a keeper!
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1 user found this review helpful

Grilled Zucchini Pizza

Reviewed: Aug. 2, 2011
I have made these about five times this summer! I skip the butter and pizza sauce. Instead, I grill one side, then flip them over and top the cooked side with bacon bits, diced well drained tomatoes and cheese and cook until the cheese is melted, the underside is cooked and the zucchini is soft (but not mushy). These reheat great. They're VERY filling!
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2 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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6 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

Giovanna's Yummy Cheese Onions

Reviewed: Nov. 30, 2013
Turned out great for a TG gathering! I made this gluten free by using GF flour and crunching up some Nut Thins to use as bread crumbs.
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0 users found this review helpful

Best Chocolate Chip Cookies

Reviewed: Oct. 27, 2011
I would agree that these are about the best chocolate chip cookies I've run across. Take the cookies out at 10-12 minutes. They won't be brown at that point, but I kept one pan in until they had that golden look I'm used to and those turned out a little crunchy. This recipe makes A LOT if you're using the teaspoon/knife method to put them on the pan. One batch made over five dozen cookies. Thank you so much for sharing, Dora!
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1 user found this review helpful

Artichoke Bruschetta

Reviewed: Jan. 1, 2010
These are great! I toasted the bread before adding the topping. I also used cheddar cheese rather than romano, and used canned, unmarinated artichokes. They were a hit. Even someone who said she doesn't like artichokes said they were fabulous.
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2 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

Cantaloupe Bread with Praline Glaze

Reviewed: May 30, 2009
Very good! This is a keeper.
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1 user found this review helpful

Lucky New Year's Black-Eyed Pea Stew

Reviewed: Dec. 15, 2013
Loved having cabbage in this old classic
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2 users found this review helpful

Fluffy Whole Wheat Biscuits

Reviewed: Mar. 7, 2010
I made these with 2 c. whole wheat flour only and substituted the butter for 1/4 c. applesauce. They turned out a little dry and pretty dense. Although they didn't have too much more flavor than wheat bread, hubby and son loved them with a pad of butter in the middle. I am thrilled to be able to eat a biscuit guilt-free! I'm going to try this recipe as a bread loaf.
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1 user found this review helpful

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