donut1130 Recipe Reviews (Pg. 1) - Allrecipes.com (18660965)

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Peppermint Brittle

Reviewed: Dec. 23, 2005
I modified this recipe to make what we call Peppermint Bark in my family. I used about 1 pound of semi-sweet and 1 pound of white chocolate. I melted the semi-sweet choc and spread it on as the bottom layer, then put it in the freezer to harden while I melted the white choc and crushed the mints. I used 30 Starlight mints instead of candy canes. I crushed half of the mints into a fine powder that I mixed into the melted white chocolate before spreading it as the top layer. I crushed the other half of the mints more coarsely and sprinkled them over the top. Tastes great!
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232 users found this review helpful

Be Prepared Five-Bean Soup Mix

Reviewed: Jan. 4, 2006
I tried the recipe as you would make it to put in a jar as a gift (6 servings). The flavor was good, but even after simmering for 3 hours, the beans still weren't soft. I'd definitely recommend letting the beans soak overnight, then drain and rinse before cooking in the soup.
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55 users found this review helpful

Chilled Strawberry Soup

Reviewed: Oct. 11, 2005
I was looking for a recipe to replicate the one I had on a Carnival cruise several years ago and THIS IS IT! I've made this recipe many, many times and I love it! I usually add a little more sugar than the recipe calls for. If I'm making it for a special occasion, I'll use whole milk and regular sour cream. If I'm making it just for me, I'll use skim milk and low-fat sour cream. It still tastes just as good!
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55 users found this review helpful

Jackie's Sausage Soup

Reviewed: Oct. 11, 2005
YUM! This recipe is FANTASTIC! I used low-sodium fat-free chicken broth, omitted the green peppers (I don't like them), and used dried parsley instead of fresh. I also accidentally tripled the garlic to 2 tablespoons. I loved it. I served it with a loaf of fresh sun-dried tomato bread and it made for a nice hearty dinner. One word of caution: where the recipe says "large pot," it really means "the biggest pot you've got!" EDIT 01/28/2009: This is my most frequently used and requested recipe. I've made this more times than I can count! A couple things I've learned over time: 1. For a bit more flavor, mix hot and sweet sausage half and half. 2. Cook the pasta separately (or add a lot more broth). I cook and store the pasta separately, except when freezing portions. To freeze it, I add the pasta and cooled soup into one container and freeze immediately. This prevents the pasta from soaking up all the liquid in the soup. Thanks again for a great recipe!
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45 users found this review helpful

Green Beans Amandine

Reviewed: Jan. 28, 2009
I've made this recipe many times and love it. Sometimes I add dried cranberries to it too, for a different flavor. I used frozen french cut green beans. I also prefer to just use kosher salt instead of the seasoned salt.
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30 users found this review helpful

Bucket of Margaritas

Reviewed: Jan. 28, 2009
We used this recipe scaled for about 48 servings for a house warming party with chicken fajitas. We made it in empty milk jugs and just kept it in the fridge. We served them on the rocks instead of frozen. We made about half of them with vodka instead of tequila (some of us don't like tequila) and loved both versions. Thanks for helping our party rock!
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30 users found this review helpful

Viva Madrid Spanish Chicken

Reviewed: Oct. 27, 2005
I *heart* this recipe. I've made it several times, and shared the recipe with my family. I even made it as a big sit-down dinner on our family ski vacation last year and not a drop of anything was left. I made "Spanish Rice II" from this website to accompany it. It also freezes and reheats well.
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13 users found this review helpful

Cream of Mango Soup

Reviewed: Jan. 4, 2006
Pretty good, but would have been better if I had picked really, really ripe mangoes. I have never made anything with or eaten mangoes, so I had no idea how to pick them at the grocery store. Lesson learned!
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10 users found this review helpful

Sunshine Citrus Chicken

Reviewed: Jun. 14, 2007
I did not like this recipe. Maybe it was just my lime, but the chicken came out REALLY bitter tasting. The cumin and bitterness completely overpower all the rest of the flavors. I gave it a 2 because thankfully, the bitterness stayed mostly in the liquid, so I can still eat it the chicken, perhaps made into a chicken salad of some type or on top of salad greens with a sweeter dressing.
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9 users found this review helpful

Rich and Creamy Tomato Basil Soup

Reviewed: Nov. 10, 2005
I loved this soup. My SO said it tasted like liquified manicotti, but still ate two bowls. :-) I added somewhere between a teaspoon and a tablespoon of sugar to the tomatoes while they cooked. It was very easy to make and tasted like it was from a fancy restaurant.
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9 users found this review helpful

Cream Cheese Penguins

Reviewed: Oct. 11, 2005
These penguins were GREAT! I'm only giving it a 4 because they are so labor-intensive. We made these as an appetizer for our Christmas dinner, and they were just too cute! We used garlic and herb whipped cream cheese and a cookie press to get it in the olives. It definitely took two people to pipe the cream cheese in, but I did the rest of the assembly by myself. We covered a plate in foil, then blue saran wrap to look like ice, and served it with a cheese ball (Cheese Ball I recipe on this website) shaped like an igloo.
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8 users found this review helpful

Guacamole

Reviewed: May 21, 2007
Delicious! Left out the cayenne because I didn't have any and it was still fabulous! Edit 06/25/2008: I have made this guacamole at least 4 times for various parties and it is always the first thing gone. I usually dice up the veggies up to a day early and let them marinate with the cilantro, spices, and lime juice. I just add and mash the avocado right before serving. I LOVE this recipe!
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7 users found this review helpful

Guinness® Corned Beef

Reviewed: Apr. 6, 2007
I made this for St. Patrick's day this year. I did it in a crock pot with 22 ounces of beer and cooked for a total of about 7 hours on high. I added some veggies (onions and carrots) during the last hour and served with Lemon Horseradish New Potatoes and Irish Brown Soda Bread recipes from this website. While I'm not a huge fan of beer, I think it gave the corned beef and veggies a fabulous flavor. Even people who don't like corned beef enjoyed it. I used the leftover meat to make reuben sandwiches all week. Thanks!
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6 users found this review helpful

Oat Applesauce Muffins

Reviewed: Jun. 20, 2006
For a healthy muffin, these are pretty darn tasty! I added the following based on other reviews: 1 tsp vanilla, 2 tsp cinnamon, and 1 diced apple. I used skim milk instead of buttermilk because that's what I had on hand. I also used only egg whites. I baked at 375 for about 20 minutes and lightly dusted the tops with cinnamon sugar. Very tasty!
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6 users found this review helpful

Parchment Salmon Packages with Asparagus

Reviewed: May 21, 2007
This was very good. I'm not normally a fan of fish, but the flavor of this dish was great. I didn't quite understand why you'd cut the parchment into a heart first, so I just used it as a square that I rolled/folded into a packet.
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5 users found this review helpful

Middle Eastern Turkey Dogs

Reviewed: May 2, 2007
YUMMY! I made these for dinner tonight and I LOVED them! I served them in a whole wheat pita with lettuce, tomato, feta cheese, and homemade lowfat tzatziki sauce. I only used about 3/4 teaspoon of each spice and subbed dried cilantro for the ground coriander because I didn't have coriander on hand. Absolutely fabulous, and healthy to boot! I'd make this recipe again in a heartbeat! Thanks for sharing!
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4 users found this review helpful

Greek Penne and Chicken

Reviewed: Jun. 13, 2006
Yum! I made this for dinner tonight and it was so good! I made a few changes based on other reviews: I used Kalamata olives instead of artichokes (don't like artichokes), I used 1 can of diced tomatoes with their liquid instead of chopped tomatoes, and mixed in about 1/2 cup of tomato-basil feta and let it simmer to make a tomato-cream sauce. I also used about 12 oz. rotini because I like it better than penne and I think it holds sauce better. I think using the liquid from the canned tomatoes really helped make a sauce with the cheese and made it more to my liking. I topped the pasta with more crumbled feta to serve. All in all, it was fantastic and I look forward to eating the leftovers for the next couple days!
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4 users found this review helpful

Feta Cheese Foldovers

Reviewed: Jan. 4, 2006
Yummy! I cut each sheet of puff pastry in the package into 9 squares, making 18 squares/servings total. I used tomato basil feta in half, and garlic herb feta in the other half. I folded one flavor into triangles and the other into rectangles. It's easier to seal if you put egg wash on the edge as a "glue" instead of water. I've also made these with cheddar cheese and broccoli instead of feta and green onions when we ate with a family that hated feta.
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4 users found this review helpful

Chicken Cordon Bleu I

Reviewed: Nov. 10, 2005
Very tasty! Instead of pounding the breast thin, I just cut a pocket (basically butterflied) the chicken breasts, then filled with sliced ham and cheese before closing up. I also dipped the stuffed chicken in egg before breading it. Very easy, very quick, and very good. Thanks!
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4 users found this review helpful

Broiled Sweet and Tangy Tilapia

Reviewed: Nov. 3, 2005
This was ok. I don't really like fish of any type, but this one was ok. I might make it again.
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4 users found this review helpful

Displaying results 1-20 (of 69) reviews
 
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