CASSIADAWN Recipe Reviews (Pg. 1) - Allrecipes.com (18774805)

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Butterscotch Oatmeal

Reviewed: Mar. 27, 2014
I've made this a number of times with half the sugar, and it's excellent. Lately I've been watching calories, and I've found this is still very good with only 1/8 cup of sugar, and no butter.
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Dumplings

Reviewed: Feb. 2, 2014
These were super good on top of chicken stew! I used cake flour, and it made such nice, light, fluffy dumplings. I used the trick from a previous reviewer and dunked my spoon in the hot stew between dumplings to keep the dough from sticking. Worked like a charm!
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0 users found this review helpful

Whipped Carrots and Parsnips

Reviewed: Nov. 13, 2011
I've made this a few times, and I'm always pleasantly surprised by how nice this dish is. I've made this by just mashing the veggies, too, and as long as the veggies are cooked to -very- tender, it works quite well... as long as you don't mind a little bit of texture.
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2 users found this review helpful

Harvard Beets

Reviewed: Apr. 28, 2011
Quick and easy way to dress up canned beets!
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2 users found this review helpful

Slow Cooker Roast Beef

Reviewed: Feb. 16, 2010
Fabulous! I used a more tender roast, and cooked it on low for about 5 hours, then on high for another 3. Came out wonderfully tender. I had carrots, onions, and potatoes in with the roast as well, and added about 1/2 a cup of beef broth. At supper time all I had to do was carve and serve (and thicken the gravy, which was wonderful and plentiful). Will make again!
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9 users found this review helpful

Basic Crepes

Reviewed: Aug. 13, 2009
First time making crepes, surprised how easy they were to make! Thanks to the other reviews, I also mixed the eggs in with the other ingredients, then added the flour. I used whole wheat flour, and added about 1/4 sugar to the batter, and they turned out quite well. In the future I think I'll stick to white flour for dessert crepes, and whole wheat for savory/veggie crepes though! Taste was still great, but the texture of the whole wheat was a bit much for a dessert crepe.
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3 users found this review helpful

Grandma's Gingersnaps

Reviewed: Jan. 1, 2005
Oh wow, these were good... and I normally don't like gingersnaps! The only change I made was to use 1/2 a cup of olive oil margarine, and a little over 1/4 cup of unsalted butter (leftovers from previous xmas cookie baking). I added about 1/8 of a cup of extra flour to make up for the extra butter. Turned out wonderfully chewy instead of being hard and crisp the way so many ginger snaps are... lovely!
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3 users found this review helpful

Rosenmunnar

Reviewed: Jan. 1, 2005
Nice, pretty looking little thubmprint type cookies. The dough is very easy to work with... I added about 1/4 tsp of vanilla and a splash of almond extract - gave it a wonderful delicate flavor. I used raspberrry jam, and they turned out great... the trick is to use very little jam (about 1/6 of a tsp) - enough to not quite fill the depression in the cookie, and keep an eye on them near the end of the baking time - once the jam starts to bubble, it may 'boil over' and run out of the imprint. About 13 minutes was the right baking time for me. Also, this recipie did NOT make anywhere near 72 cookies for me... closer to 40. But, still tasty, and a very easy, simple cookie to make.
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72 users found this review helpful

Gluehwein

Reviewed: Jan. 1, 2005
This is amazing! I made a triple recipie of this for a party, using Tropicana orange juice instead of the water, and I reduced the white sugar a bit and added just a little bit of brown sugar. It did not get syrupy, but with that much orange juice I didn't expect it would. I tripled the cinnamon sticks, but still only used 10 cloves, and only one orange. For wine, I used 1 and 1/2 bottles of Sawmill Creek shiraz. I added 2 bottles while it was on the stove, and then kept it warm in the crock pot, adding another 1/2 bottle directly to the crock pot (the full 3 bottles wouldn't fit). The porportions worked out perfectly though. Very yummy, and very cozy drink.... will definitely make again!
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10 users found this review helpful

Classic Spanish Sangria

Reviewed: Jan. 1, 2005
YUM! Served this for New Years and it was a hit. I did end up reducing the amount of rum (made a quadruple recipie, and used 3 cups spiced rum instead of ~6) and I soaked the fruit in it overnight and all day. For fruit, I used 2 limes, 2 oranges, 1 lemon, strawberries, and canned peaches (and about 1/2 the juice from the can). I used Arbour Mist blackberrry merlot for the wine, and only added about 3 cups of orange juice to the whole thing. Turned out -excellently-, and was just about perfect for strength. Thanks for a great recipie!
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7 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 30, 2004
I'll be making this recipie tonight... but I know I can give it 5 stars already, because I've made almost the identical recipie before. Snickerdoodles are always a hit! If you want a chewy cookie with no crispness, try substituting some or all of the baking soda with baking powder... did this by accident once and the results were very good!
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1 user found this review helpful

Kipfels

Reviewed: Dec. 24, 2004
5 stars for taste, 2 for instructions. The instructions from the "Waser Kipfels" recipie work for this one though... for example, cooking the walnut/milk mix on medium heat while stirring constantly. I still didn't end up with dough rolled to the right thickness (ended up with a fair bit of filling left over) but I think with some experimenting this is a good recipie. Instead of cresents, I put the filling in the middle of dough squares, then folded up opposite corners into the middle, and pressed all the seams to seal - looks pretty and is easy to do without having filling get into the seams.
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18 users found this review helpful

Finnish Kropser (Baked Pancakes)

Reviewed: Dec. 24, 2004
Excellent recipie! I'm not a huge fan of pancakes, but I love these! I was a little wooried as they were cooking - the batter puffed up like a mountain range! - but it flattened out after cooling. Made these for breakfast on xmas eve and everyone enjoyed them... surprisingly filling. (I added a little vanilla to the recipie, and it worked out really well)
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2 users found this review helpful

Zeppole

Reviewed: Dec. 19, 2004
Tasty... I increased the sugar in the batter to 1 tablespoon, and added a bit of cinnamon to the icing sugar for dusting. I also found that dropping by full tablespoons made -way- less than 35... half-a-tablespoon is better (makes them more bite-size too). Only about 1/2 of my zeppole turned by themselves too... so be forewarned, don't wait for them to turn over on their own if they seem to be brown enough or they could get overcooked! Still, a good recipie.
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6 users found this review helpful

Best Beef Dip Ever

Reviewed: Dec. 19, 2004
Excellent! The roast came out tender, and the au jus was perfect. Served this on toasted buns with mozza cheese melted on... Mmmmmmmmmmmmmmmm.....
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3 users found this review helpful

Old German Honey Cookies

Reviewed: Dec. 19, 2004
Nice cookie, and a nice change from all the other Christmas cookies that are around right now. I used a 'red' honey, and used 1/2 cup of sugar to 1 cup of honey, and it turned out quite nicely. Next time I think I'll add a little more ginger, and a bit of cinnamon. I also found that dropping them onto the pan produced a "rough-looking" cookie... the dough is quite stiff, so I just shaped balls with my hands and flattened them slightly.
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25 users found this review helpful

Kraut Bierocks

Reviewed: Dec. 19, 2004
Mmmm... this was very good. The filling was good, but seemed to be a little bit mild once it was baked into the buns... could have been my choice of mild sausage. (Next time I use this filling, I think I'll use dijon mustard.) The buns are excellent... I'm planning to use the bun portion of the recipie with a bbq'ed pork filling tonight. Thanks for the recipie!
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3 users found this review helpful

Zesty Red Wine and Herb Steak

Reviewed: Nov. 23, 2004
This turned out quite well for me (even though we over-cooked the steaks a tad). I used a merlot, mixed my own italian seasoning, added about a tablespoon of lemon juice to the marinade, and let it sit in the fridge for close to 5 hours. Will definitely try this one again... I think it would be fabulous on a rarer steak.
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2 users found this review helpful

Carrots in Dill Butter

Reviewed: Nov. 23, 2004
This is pretty good... not nearly as 'dilly' as I was expecting though - it's more of a dill after-taste... but pleasant. I reduced the amount of water I used (a little over 1/3 of a cup) and that seemed to work for me. Next time I may try adding some dill weed as well.
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1 user found this review helpful

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