Dimi Recipe Reviews (Pg. 1) - Allrecipes.com (18465485)

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New York-Style Cheesecake

Reviewed: Apr. 20, 2014
My only "quibble" such as it is - clarity of a couple of details. "Small spot" in the middle - apparently my spot was TOO small, as I ended up slightly overbaking it. Also recipe doesn't specify to soften the cream cheese - I know it needs softened - but someone completely unfamiliar with making cheesecake could get frustrated wondering how the heck to whisk solid cream cheese! I also subbed about 2 tsp of lemon juice as I didn't have zest on hand - flavor was superb. Oops, also subbed 1 cup greek yogurt for the sour cream - texture and flavor was still excellent. Overmixed - my fault, I know better. The overbake - had never made it this way before, and my guess on the "small" was off. I should've shut off the oven when it was about silver dollar size.
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Pretzel Bread

Reviewed: Feb. 8, 2014
Made this for hubby - he's not a bread fan but does love his pretzel bread!! For those who have issues with the rising: 1) Make sure the yeast is quick rise 2) Make SURE the warm solution is NOT too hot. It will kill the yeast. 3) If you're still having trouble (I have issues with quick rising) try this. Follow the directions up to and including turning the dough into the greased bowl. Cover with a damp cloth. Refrigerate overnight. Then follow the other directions. I do this for ALL my breads, as I can't get a consistent rise the other way - this method was in an old recipe for french bread, and gives me a consistent rise every time. I never rise my dough at room temp, but always use the overnight method or I end up making bricks.
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Slow-Roasted Beef for Sandwiches

Reviewed: Jan. 18, 2014
This was quite tasty. I will probably play with the seasonings a little, and lower the time a bit - one of the two roasts came out more done, despite the size being darn close to the other. The one that came out medium was very very good. I put 1 c water in the bottom of the roasting pan to work with the drippings and roasted some baby potatoes, halved, in the drippings for about 45 minutes while the roast was standing and cooling. Used a spoon to rotate the potatoes once in the middle of the time, added gravy starter and some water, roasted some more, about 15 minutes. Divine potatoes. :) Family was quite pleased.
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Cheesy Hash Browns

Reviewed: Jul. 20, 2013
I do this almost identically - except we add meat for a dinner main casserole. Country sausage, cooked and drained is the mainstay - but we've also used shredded rotisserie chicken and broccoli. I usually also add a couple of eggs per hash brown package (we usually double this for when the kids are home on the weekends) and double the soups - it's a very very versatile recipe!
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2 users found this review helpful

Honey-Brined Fried Chicken Breasts

Reviewed: Mar. 21, 2013
"The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary." Apparently the reviewers citing the sodium content don't know how to read. Most brining doesn't consume much of the brine - similar to marinating. Marinade content would be appalling if completely consumed as well much of the time - but most of it ends up thrown away, as the meat absorbs only a little. Didn't have buttermilk, so used 2% milk, it still came out just fine. I also pounded the breasts to an even thickness to avoid my usual issue of the thin part overcooking while the thick part is still pink. Works well for b/s pork chops as well- had a loin I couldn't think of anything special for, cut it into 1/2 inch thickness, and followed the rest. Worked great.
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Dee's Sexy, Spicy, Shrimp, Sausage, and Peppers

Reviewed: Feb. 15, 2013
I didn't have creole seasoning, so used red pepper in a smaller amount (at least one kid isn't into spicy) I also made sure to de-tail the shrimp before serving, and put the shrimp layer on the bottom and sausage over. I could also only find mild italian, not sweet, sausage - and it still worked well. Milder than I expected, and might double the sauce next time since some like a little, and some a lot!
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Tater Tot Casserole III

Reviewed: Feb. 3, 2013
I'm not a huge potato fan in general, but my family is, and enjoyed it.
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Grandma's Baking Powder Biscuits

Reviewed: Dec. 18, 2012
AMAZING biscuits. Very light and fluffy - the only sad part is I don't think my family will be letting me get away with canned biscuits ever again. One caution - I had to check very conscienciously for the last 5 minutes - one batch I delayed a minute or so (was juggling gravy) and bottoms scorched a little. With that in mind - perfect, fluffy biscuits.
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Super Sausage Gravy

Reviewed: Dec. 18, 2012
Good base recipe. I agreed with many others that the ratio of sausage was WAY high - even doubling the milk/flour, I could've used about 1/2-2/3 of the sausage. It was also on the too thick side, but that was an easy fix. Just slowly added more milk, and voila. I can't help wondering if some of the people with the flour clumping tried to mix the milk and flour together, rather than slowly adding the flour to the cooked and undrained sausage before adding milk. It makes close to a roux, and is never lumpy. It was actually the first time I had done it this way instead of separately, and I was thrilled to find how easy it made "lumpless" gravy. Also, use a good quality sausage (avoids too much grease), and I noticed letting it sit on warm and stirring while I was making the biscuits let more of the sausage flavor permeate the gravy. If it went straight to the table, the gravy would've been much blander.
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Stef's Super Cheesy Garlic Bread

Reviewed: Jul. 24, 2012
Rich and delicious for an occasional splurge. I wish people would stop rating recipes on ingredients or health-consciousness alone - it's really annoying, we're all old enough to see it's not healthy and not for everyday, for Pete's sake!!!
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71 users found this review helpful

INCREDIBLE Raspberry Cheesecake Cookies

Reviewed: Mar. 3, 2012
I did what some others have done, and used fruit in place of the chips. My family raved. I've since changed it up a bit here and there, added more cream cheese (sister wanted more cheesiness) and made peanut butter variation and a mocha chocolate chip variation - all got raves.
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2 users found this review helpful

Holiday Chicken Salad

Reviewed: May 20, 2011
My mother-in-law is not a chicken salad eater, and can be relatively picky - and she LOVED this. I made 1/2 the amount to try - and I got one serving, she had the rest on greens or in wraps within days - and is now adding grapes and cranberries to all her wraps :) I did sub a couple things - I used non-fat plain greek yogurt instead of mayo, to save some fat cals and added a bit of chili powder since I couldn't find the paprika. Also used dry roasted almond slices vs pecans since they're a favorite here!
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Easiest Turkey Loaf

Reviewed: Feb. 10, 2011
Doubled this last night for a family of six adults who like leftover nights. Used cornbread stuffing mix - think I'll use a milder mix next time as turkey flavor was a little overwhelmed. Made into patties and stove cooked - very juicy, and for those who don't care for turkey, a solid hit. Will make again.
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Baked Ziti I

Reviewed: Feb. 8, 2011
Fairly easy to throw together for this family of 6. While it did lack the "traditional Italian" ricotta - it doesn't claim to be traditional, and my father in law can't stand ricotta, and won't touch anything with ricotta in it - so I was looking for alternatives.
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Golden Baked Chicken

Reviewed: Dec. 24, 2010
Made this tonight for a very picky family, and it's a definite "will do again." I might alternate some spice mixtures, but the base recipe makes the juiciest baked chicken, even breasts stayed exceptionally moist.
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