Darin Cross Recipe Reviews (Pg. 1) - Allrecipes.com (18895581)

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Darin Cross

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Strawberry Spinach Salad I

Reviewed: Mar. 23, 2005
Absolutely superb recipe. First time I made it just about everyone wanted the recipe. This one definitely goes into the keeper box.
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2 users found this review helpful

Honey Glazed Ham

Reviewed: Mar. 23, 2005
Very good recipe. The taste imparted by the glaze was as good as any I have every had. The only thing I might change next time is cutting the amount of the glaze in half.
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3 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Mar. 23, 2005
The recipe is good but needs one change. The flour needs to be weighed not just measured. For a roux to work properly it needs to be equal parts fat and flour by weight not by volumn. So the flour should be 1.5 ozs. That way the roux will look like wet sand in the pan, which is what it should look like. With that adjustment this recipe is fantastic. Will deffinatly make it again.
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5 users found this review helpful

Easy Key Lime Pie I

Reviewed: Mar. 23, 2005
Excellent recipe. I made this recipe several pies for a dinner I was doing for some friends, had one left over and thought thats ok I'll take it home and the kids can enjoy it. Didn't happen, one of the guys begged me to sell it to him. Oh well guess I'll just have to make another for my kids. This ones a keeper
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2 users found this review helpful

Absolutely Ultimate Potato Soup

Reviewed: Mar. 23, 2005
Great recipe, however I too had to cut back on the bacon by half. I guess if you really like the taste of bacon you could leave it alone but I only wanted a hint of bacon flavor, not for it to be the dominate flavor. This was my first time using tarragon in potato soup. It was a bit loud, but it wasn't unpleasing. I was suprised at how well it complimented the soup. I used fresh instead of dry so that may have been the problem. Going to have to play with this one until I find the right amout for my taste. But overall this recipe is fantastic.
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2 users found this review helpful

Chocolate Trifle

Reviewed: Mar. 23, 2005
You should be ashamed of yourself for serving this at a church function. Something this SINFULLY good shoudn't be anywhere near a church!!
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4 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Jan. 18, 2008
Excellent recipe, I've made it a couple of times now and it turns out fantastic. Just remember to dice the ham small.
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2 users found this review helpful

Authentic Louisiana Red Beans and Rice

Reviewed: Jan. 31, 2008
I remember the first time my mom made this, I fell in love with it, but....it didn't taste nothing like this. This is absolutly fantastic. I didn't have the dried beans so I substituted Glory brand New orleans style canned beans, and I also used the creole seasoning found on this site. Unfortunatley I wasn't able to get any andouille so I used turkey sausage instead which wasn't bad at all, I can only imagine how much better it would have if I could have used andouille.
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4 users found this review helpful

Creole Seasoning Blend

Reviewed: Jan. 31, 2008
Wonderful blend. Used it in Caroline's "Authenic Louisana Red Beans and Rice" found on this site and it turned out terrific. This is a keeper.
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4 users found this review helpful

Jamie's Minestrone

Reviewed: Feb. 1, 2008
Absolutley loved this recipe. Didn't change a thing. Deffinatley a keeper
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3 users found this review helpful

Restaurant-Style Buffalo Chicken Wings

Reviewed: Sep. 8, 2008
Very good, solid recipe. Do not skip the step of chilling these before frying, makes all the difference in the world.
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4 users found this review helpful

Slow-Cooker Pepper Steak

Reviewed: Oct. 1, 2008
Very good recipe, and easy. Made and served over rice and the whole family loved it. Usually my wife won't eat anything with green pepper in it, however she liked this. Great recipe Thanks for sharing
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2 users found this review helpful

Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!

Reviewed: Jul. 5, 2012
I've only tasted one blue cheese dressing better and that was from a local BBQ restaurant called Ridgewood who naturally won't part with the recipe, this recipe is as close to their recipe as I have found. I made it to serve with chicken wings and I've used it on salad, it is terrific, didn't change a thing but, it definitely does need to chill for several hours so make it well ahead.
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1 user found this review helpful

Baked Tortilla Chips

Reviewed: Jul. 5, 2012
These were good, love the lime spray as it definitely adds a flavor dimension that I like.
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3 users found this review helpful

Avocado Feta Salsa

Reviewed: Jul. 5, 2012
Made it unchanged and then as reviewers suggested with extra avacado and subbing cilantro for parsley and oregano, 4 stars as written 5 stars when changed. This recipe is definitely a keeper!
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1 user found this review helpful

Local Kine Wontons

Reviewed: Jul. 5, 2012
I can't tell you how many times I have made these for my family and each time they have been a huge hit. I always make the recipe as written without changing a thing.
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1 user found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Jul. 5, 2012
Perfect as is when serving with fish, little too sweet for my taste when serving with soup beans, however cutting the sugar is all it took to fix that. If your looking for a good cornbread recipe then this one would be hard to beat, just adjust the sugar to your taste. Thanks Bethany!!
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1 user found this review helpful

Golden Rum Cake

Reviewed: Jul. 5, 2012
Wonderful recipe!! I used Captain Morgan's in the cake and Myers in the glaze.
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1 user found this review helpful

Sweet Dinner Rolls

Reviewed: Jul. 5, 2012
These are always a big hit with my kids and really easy. I sprinkle garlic salt in the butter before rolling when serving with pasta.
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2 users found this review helpful

Monkey Bread I

Reviewed: Jul. 5, 2012
Love this recipe and have made it for years. There seems to be a debate in the house though....the kids want nuts left out and the wife wants the raisins left out, well dad likes both so until they start making it that's what their going to get. :) Anyway the only change I make is I go ahead and cut they dough pieces and coat them and set aside, then I make the sauce. Doing it this way allows me to add the sauce as I am layering ensuring that the sticky goodness is throughout the bread. We also use pecans instead of walnuts.
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1 user found this review helpful

Displaying results 1-20 (of 23) reviews
 
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