danakscully64 Recipe Reviews (Pg. 1) - Allrecipes.com (18544692)

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danakscully64

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Fresh Asparagus Soup

Reviewed: Aug. 11, 2006
This is the best soup recipe I have ever found. It took me about 3 tried to get it just right. The first time it was very stringy (used too much of the asparagus bottom) and the second time it had flour lumps in it (make sure flour is desolved before bringing to a boil). I bought the asparagus ready to use (the bottoms cut off) at Trader Joe's. That fixed the stringy problem. I also used a steamer to cook the asparagus (for about 12 minutes) and the onions (threw them in at about 6 minutes). From there, I put that into the blender with 1/2-3/4 c. vegetable broth. Everytime I make it, it's gone by the end of the day. My family loves it and so do my co-workers.
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Quick Breakfast in a Pita

Reviewed: Jan. 19, 2007
Not bad at all! I added too much potato, but that was my own fault. I added ketchup and guacamole to mine. Yum! :) Very easy too!
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Chocolate Surprise Cupcakes

Reviewed: Feb. 21, 2007
I thought these cupcakes were pretty good! I decided to try a different way of filling the cupcakes. I put the cream cheese mixture in a sandwich bag, cut a large hole, and squeezed the mixture into the center of the cupcakes. It was pretty successful, but the chocolate chips were clumping together a lot. I recommend adding the cream cheese filling my way and adding the chocolate chips with your fingers.
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Oven Roasted Potatoes

Reviewed: Apr. 5, 2007
This is my favorite potato recipe, by far! I served it with vegetarian "meat"loaf. The potatoes come out crispy and PERFECTLY seasoned. I used sea salt instead of table salt and excluded the dill (because I didn't have any). This is the first recipe I've ever tried where if no modifications were made, this recipe would still turn out perfect! Great recipe, Janet! Thank You for sharing!
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Asparagus Cashew Rice Pilaf

Reviewed: Apr. 5, 2007
This recipe is delicious! I used a little extra broth because it did cook up FAST. I only ended up cooking the "mixture" for about half of the time. Great dish to serve with a nice salad (spring mix if my favorite). I served this pilaf at my boyfriends family gathering and almost every single person there loved it and asked for the recipe! I recommend using Swanson broth as well (other broths have failed me with this recipe). Also, I found that using frozen asparagus works out better if you don't like the crunch of fresh (or the price). The last time I made this recipe, I only had frozen from Trader Joe's. I steamed it for about 8 minutes and it was perfect! (It was also only $1.99 compared to $5 and up). When it's cooking, make sure you keep stiring it so it cooks evenly and does not burn. Make sure you do add pepper to it and a little salt (although it's not necessary since the broth is loaded with sodium).
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Best Ever Muffins

Reviewed: Apr. 6, 2007
These muffins turned out very good! I made 9 chocolate chip muffins and 3 cranberry muffins with raw sugar on top. They look very impressive and are super easy to make! Plus, no special trip to the store to get the ingredients, I have everything I need already in my home. Thanks for sharing the recipe!
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Best Bruschetta Ever

Reviewed: Apr. 26, 2007
This is one of the best Bruschetta recipes I've ever had! It tasted exactly like the one my boyfriend and I had on our anniversary at an upscale restaurant in San Diego. VERY simple to make and not expensive either! I served this on Easter to two French friends who absolutely loved it! Serve it on toasted french bread.
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Mock Tuna Salad

Reviewed: May 9, 2007
WOW! This recipe is very impressive. I've been a vegetarian for almost 3 years and I never would have thought garbanzo beans could taste like tuna! I drained and washed the beans before I mashed them. This recipe is also great because it can be made vegan with ease. Next time, I may add celery to it too! I've actually had the ingredients to make this recipe for about a month now, but I've been too afraid to try it. I'm so glad I did! This recipe is going into my personal recipe book! Thank You for sharing this great recipe!
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Dark Chocolate Cake I

Reviewed: Jun. 2, 2007
I made this cake for a birthday party and it was a big hit! I accidently used 11-inch pans, but it worked out fine, just cut a few minutes off the cook time. This is a great substitute for the trans-fatty box cakes (as long as you don't add trans-fat margarine). For the frosting, I used the "Chocolate Frosting I" from this site. UPDATE: I made this recipe vegan by substituting the butter for trans-fat free vegan margarine (Nucoa or Smart Balance Light) and using 3 tbsp applesauce for each egg. It turned out even better than the original recipe because the applesauce made it VERY moist!
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Chocolate Frosting I

Reviewed: Jun. 2, 2007
The only trouble I had was beating the butter and chocolate mix in with the cold milk and vanilla. I ended up just adding 3 cups of powdered sugar in before the other ingredients were mixed together. It turned out perfectly too! I agree with others when they say 3 cups is about the right amount to add, although you probably could go as low as 2 1/2. I frosted the "Dark Chocolate Cake I" from this site with this recipe. They went well together.
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Spinach and Potato Frittata

Reviewed: Jun. 3, 2007
This recipe is delicious! I did make some modifications though. I used purple, red, and gold potatoes (a mix from Trader Joe's). I thought the amount of potatoes the recipe called for was too much (I recommend using only half) and the spinach should be doubled. Next time, I'll add cooked mushrooms and tomatoes.
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Dutch Apple Pie

Reviewed: Jun. 21, 2007
I just made this and it turned out pretty good! I used apples from the apple tree in my parents backyard. It was very simple to make. I added a little bit of cinnamon to the apples before putting them into the crust. While I didn't like the bottom crust (it cooked up too hard), the apples and the top were perfect! I will definately be making this again!
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Broccoli Ham Ring

Reviewed: Jul. 14, 2007
This recipe was in a "Cookin' the American Way" cookbook back in the mid-90's. While my Mom sold the products, she would go to the houses where the party was hosted and cook this. Making this again brought back some great memories. I'm a vegetarian now, so I used Worthington's Wham (which is so much like ham that it's quite creepy). I also used yellow onion instead of green. Be careful when putting the cresent roll in a ring. If you overlap them too much, the thick spots will not cook all the way through. While shopping for cresent rolls, I recommend reading the nutritional facts and try to find the one with the least trans fat (all have it, but some have minimal amounts).
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Black Bean Vegetable Soup

Reviewed: Jul. 19, 2007
This recipe was delicious and very simple! I took the advice of some of the others. I increased the chili powder by a teaspoon, added 2 extra garlic cloves, and cut back on the vegetable broth. I added some extra corn as well. The carrots didn't get soft as quickly as the recipe said they would, so I had to increase the end cook time by about 8 minutes. The soup seemed like it would freeze great as well (not that you'll likely have leftovers). I will make this again and share the recipe with my vegan friends!
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Strawberry Spinach Salad I

Reviewed: Aug. 23, 2007
This is, by far, the best salad recipe I've tried. I'm a vegetarian and I've just about tried them all! My boyfriend's mother made this for me and got me hooked! If making this for a vegetarian or vegan, make sure to use a vegetarian Worcestershire sauce (one that does not include anchovies). Serve as a side dish or as a main dish. The best time for this salad is during the summer when fresh strawberries are affordable. I originally found this recipe on another site where it is instructed to puree the dressing in a blender, which works perfectly! This is the first recipe I've had where I didn't have to make any modifications to the ingredients.
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Refried Beans Without the Refry

Reviewed: Sep. 6, 2007
Way too much pepper! 1/2 - 3/4 tsp is enough. I cut back on the salt (to 4 tsp), cut back to 8 cups of liquid, and used 2 cups of vegetable broth in place of some water (as read in the reviews), but even after doing this, I couldn't eat it the first time because of the high pepper content. Once I made it again with less pepper, it turned out MUCH better. Someone made a great suggestion about putting in the entire half of the chili so it could easily be removed once done cooking. I'm surprised no one else has mentioned the amount of pepper recommended.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Sep. 7, 2007
This is one of my favorite recipes! I got this out of the Taste of Home Cookie Cookbook from 1999 and I've used it ever since! The added pudding makes the cookies PERFECTLY soft for days and taste will make you come back for more. I omitted the nuts because I'm not a huge fan of them in cookies. I've made these cookies with different flavored chips and they always turned out great (white chocolate, dark, peanut butter, etc). The only warning I give is to avoid making too many... you will be tempted to eat them all!
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Creamy Pumpkin Soup

Reviewed: Sep. 23, 2007
I thought this recipe was pretty good, but didn't taste like pumpkin at all. I think the potatoes dominated the flavor. Next time, I'll add more pumpkin or less potatoes. Plus, maybe a little extra nutmeg and salt. Overall though, it was good. Since I'm mostly vegan, I used vegan butter, veggie broth, soy milk, and bac'n in place of the animal products. Since I didn't have soy sour cream on hand, I used regular. I will definately be making this again!
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Eggplant Parmesan II

Reviewed: Oct. 21, 2007
While I've never been a huge fan of eggplant in the past, I was rather impressed with this recipe while my boyfriend won't stop eating the leftovers. I took the advice of the top rated review (by NDG42200) and didn't have a problem. I didn't end up using a zip lock bag as a bowl worked fine for the breadcrumbs. Also, you only need about 2 cups of breadcrumbs, 2 egg whites (cuts close though), and 2 medium sized eggplants. I prefer covering all of the eggplant pieces with sauce (even on top) because it was easier to eat/cut when it was soft. I served this over angel hair. I will make this again soon!
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Shepherd's Pie VI

Reviewed: Nov. 7, 2007
With some modifications to make this vegetarian, it turned out great! I substituted the ground beef with soy crumbles and the beef broth with vegetable. This recipe definately requires you to multi-task and dirty some dishes, but it's worth it. I added some celery (to the onions) and some frozen peas to make it a more nutritious meal. Best when served with ketchup and/or gravy. Even though I wasn't cooking with beef, I added a splash of vegetarian Worcestershire sauce based on recommendations (never really used it before). This is definitely comfort food. I recommend this recipe.
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