dolciem Recipe Reviews (Pg. 1) - Allrecipes.com (18440718)

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Sticky Date Pudding

Reviewed: Feb. 13, 2010
Delicious! I've been searching for a sticky toffee pudding recipe like the kind I had in Edinburgh and this is pretty darn close. Definitely 5 stars for taste, but 3 stars for the process and amount of dishes you get dirty. As others have stated this would be great for dinner parties since it makes 12 individual servings but if you have some leftover like me, refrigerate the puddings with some sauce on top of each one since it thickens as it cools. Microwave an individual portion and it's just as good as straight from the oven. I served mine with vanilla ice cream. Very, very good but will make only once in a while since each pudding is over 500 calories.
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8 users found this review helpful

Crustless Cranberry Pie

Reviewed: Dec. 5, 2009
Love this! The slight sweetness of the cake batter, the tartness of the cranberries and the almond extract flavor make this dessert lovely and soooo good! I made this several times last year and made it again yesterday for a potluck, everyone loved it and several asked for the recipe. The only change I make is to use almonds instead of walnuts, but either way it doesn't make that much of a difference it is still delicious. No other alterations for me I like it just like that. The only thing I suggest is to not use frozen cranberries. The recipe suggests you can use frozen cranberries but I tried that once and the outer rim got a tad burnt waiting for the middle to be done. So make sure you thaw them if necessary. Enjoy!
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8 users found this review helpful

Flavorful Rice Dressing

Reviewed: Nov. 28, 2008
This dish was a hit at Thanksgiving yesterday! It is 10x better than boxed stuffing. It had a wonderful flavor and a pretty presentation. When recipes ask for 1/2 a cup of stuff and it looks like it will only feed one person I have to guesstimate so this is what I did: I used half the cornbread that was prepared from a Jiffy box (quick and easy) but next time I think I'll use all of it; 7 sandwich slices of french bread (the amount the recipe asks for); two ribs of celery; half a medium onion; used 2 portobello mushrooms which gave it a great earthy flavor; used butter instead of oil and I used two sprigs of fresh sage (about 10 leaves). I bought wild rice from the bulk bins and forgot to get cooking directions, I ended up burning it on the stove so I followed these microwave directions instead: 1/4 cup wild rice in 1 cup of water on high for 5 minutes then on 50% power for 10 minutes, it was cooked perfectly and was just the right amount. Everything else I followed exactly. I was asked to bring this back again next year for Thanksgiving and to make it my traditional dish so there you have it, it was a great recipe!
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20 users found this review helpful

Herbed Corn

Reviewed: Aug. 22, 2008
I was looking for a recipe that would flavor otherwise boring corn and I found it! I followed the recipe exactly and next time might add slightly less salt. It was really good and had almost a ranch-dressing flavor to it. Loved it and will use as often as I can, maybe I'll even experiment with other herbs and spices.
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3 users found this review helpful

Chocolate Zucchini Sheet Cake

Reviewed: Aug. 22, 2008
What did I do wrong? My cake turned out very dense, almost had a gelatanous texture to it. The icing was good but putting it on the warm cake made the cake soggy on top under the frosting once it cooled. It needs more of a chocolate flavor. I hate to write not-so-good reviews when everyone else is raving about this recipe but it didn't turn out for me.
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7 users found this review helpful

Brazilian Black Bean Stew

Reviewed: Aug. 22, 2008
This dish was flavorful, pretty, hearty and almost exotic! I loved it! Just a few pointers: Make sure you don't use Mexican chorizo that falls apart (I've made this mistake before, you are better off using this kind in scrambled eggs). I used Portuguese linguica and this kind of chorizo added such a wonderful, slightly smoky flavor-a flavor I've never really tasted before. I accidentally opened a can of red kidney beans (I just glanced at it when I took it out of the pantry!) but it was still good and made the stew a bit heartier. I made sure to dice the sweet potato even though this was the laborous part of the process, there really is no way around it but don't leave it out. I used one mango, next time I might use two. I really couldn't taste the mango the next day. Finally, I added about 1/2 a cup of finely chopped cilantro and it quickly brightened up the stew, however the brightness only lasts the day you eat the stew. This is a wonderful recipe and I'll be experimenting with Spanish chorizo next time.
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3 users found this review helpful

Kiki's Mexican Chicken Salad

Reviewed: Jul. 5, 2008
This salad is so good! I used half the mayo and more veggies than it asked for. I also used the Taco Seasoning I mix from this site. Make sure you let it sit in the fridge for at least an hour or it might be too salty. I served it with tortilla chips and my guests and I couldn't get enough of this salad!
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12 users found this review helpful

Pollo Arvejado (Galician Chicken)

Reviewed: Jun. 5, 2008
This was good but not spectacular. It was hearty but a tad bland and when I added the frozen peas they ended up looking and tasting like canned peas. Next time I would add them near the end of the cooking time. Although I wasn't too fond of this recipe I'd like to ask for recipes for pastel de choclo, panes chilenos like amasado or marraqueta, torta de mil hojas and any other Chilean recipe that you might have.
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5 users found this review helpful

Chunky Cheesecake Brownies

Reviewed: May 13, 2007
These are so good! The first time I made these brownies I forgot to add the flour for some reason but they turned out moist, rich and very yummy. The second time I made them I remembered to add the flour and they still turned out rich and yummy but slightly dense. I'm going to have to say I liked it better flourless but either way it is so good. Instead of melting the chocolate and butter over the stove I just put it in the microwave for 30 seconds, stirred it and then put it in for 20 more seconds and it was the perfect consistency-much faster and easier.
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219 users found this review helpful

Rellenitos de Platano

Reviewed: Aug. 17, 2006
I love this recipe! I taught a Spanish class this summer and for our last class we all brought food, the only rule was that it had to be Latin. So I went on a search for something out of the ordinary and found this. Everyone loved it! I was surprised at how easy it was to work with the mashed plantain, I thought it would be too sticky but it wasn't. I didn't have any refried black beans so I used a can of black beans, drained most of the liquid and mashed them. Instead of sour cream I used "media crema" (table cream) that you can find in the Mexican aisle of most major grocery stores. I used platanos maduros and didn't try the cinnamon as another reviewer suggested but I might next time. I will definitely make this again. ¬°Gracias por compartir esta receta tan buena!
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16 users found this review helpful

 
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