dakar Recipe Reviews (Pg. 1) - Allrecipes.com (18974127)

cook's profile

dakar

Reviews

Menus

 
View All Reviews Learn more

Easy Chicken Enchilada Crescent Bake

Reviewed: Jan. 14, 2011
We liked it! Baked up so easily! Much easier than conventional enchiladas, esp once you get used to pinching/wrapping the dough. Notes: 1) spray or grease the glass pan; mine stuck to the bottom a lot and I think this would help. 2) could use some spice. we have a kid, as maybe some of you do, so I think next time I'd split the chicken post-heating and add some spices to it and make half the enchiladas spicy. We compensated by topping with taco sauce. 3) One can of sauce was not quite enough, maybe 1 1/2 cans if you can use the 1/2 open can. 4) This tastes more like tamales to me than enchiladas. I think if you like tamales you will love the ease and taste of this recipe. 5) Wrap em quickly, the heated chicken makes the dough harder to work with.
Was this review helpful? [ YES ]
35 users found this review helpful
Photo by dakar

Pan de Sal - Filipino Bread Rolls

Reviewed: Mar. 13, 2011
These turned out brilliantly! Some notes: 1) They brown quickly. In my oven (two batches) 8 minutes was not enough, 10 minutes was a tiny bit too much (but still divine). 2) I cut the dough as suggested by another reviewer. Easy and looked really spiffy. 3) 2 inches of unrisen dough I found made the pan de sal a bit bigger than you'd get in the Philippines. 4) size didn't really matter though as all rolls, big and small, turned out around the same time! 5) I used lightly salted breadcrumbs and in the dough, a slightly heaping 1/4 teaspoon of salt. Not too salty, I think just right. 6) Def no bread improver needed here so don't sweat that if you don't have it.
Was this review helpful? [ YES ]
9 users found this review helpful

Manicotti

Reviewed: May 3, 2012
Exceptional and easy! I used these reviewer's tips: - ziploc freezer bag with corner cut for piping - italian seasoning and garlic powder (didn't have parsley) -"par"boil the shells for 5 minutes Worked like a charm!
Was this review helpful? [ YES ]
6 users found this review helpful

Brie Cheese Appetizer

Reviewed: Jul. 23, 2011
I agree, this is so easy to make and impressed my partygoers. I used crescent rolls, since I don't know how puff pastry works. Pinched the seams together, wrapped it around and cut off the extra sheet stuff on the sides and used it to make the cute leaves as in the picture. It was really wonderful. I loved that it took 10 minutes to make! I used the freezer tip of freezing the cheese 30 minutes and it cut like a dream.
Was this review helpful? [ YES ]
6 users found this review helpful

Microwave Corn on the Cob

Reviewed: Nov. 1, 2010
Wow. This couldn't have turned out better. I did the paper towel method, since one of the ears was half shucked at the store. I broke them in half and then they easily wrapped in one tear off half sheet of paper towel. 5 minutes exactly for two ears (four half ears) worked great! So sweet. I will never boil again! One hint: be sure to unwrap the corn at the time you plan to eat them, I left one ear wrapped up and when I unwrapped it 10 minutes later it was a tad wrinkly (though still yummy).
Was this review helpful? [ YES ]
6 users found this review helpful
Photo by dakar

Pecan Sour Cream Pound Cake

Reviewed: Mar. 15, 2010
My husband, who is not a sweets person, had a second slice, which is saying something. I made this just as is, though I used canned vanilla frosting, nuked in the micro a bit, to make the drizzle topping, which is a hint I learned somewhere here in AllRecipes for when you don't have time to make frosting (or are out of powdered sugar). So it didn't look lovely as in the photo above as it was more of a clear glaze. Tasted marvy though. It really had an angel food-light and moist taste, and was not overly sweet. If I make this again I would definitely use real frosting, so as to hide the nutty bottom, which looked weird without frosting on top (see my picture), and put nuts on the top as in the recipe's photo. Anyway, I which I had more occasions on which to make this cake. Yum.
Was this review helpful? [ YES ]
4 users found this review helpful
Photo by dakar

Jo's Rosemary Bread

Reviewed: Nov. 5, 2010
This was great! Used 2 tsp of fresh rosemary from our yard, crushed and chopped. Otherwise just as is (maybe a little less pepper as I don't like it). It looked really wet in the bread machine but I let it lie, and sure enough, was moist and lovely. The only thing I would do differently is leave it in the oven (baked at 375) for 35 minutes instead of 30 to get the crust a little crunchier. Sure looked lovely though. And my 6-year old preferred the softer than the store crust. My husband LOVED it. Thanks, Jo!
Was this review helpful? [ YES ]
3 users found this review helpful

Country Quiche

Reviewed: Apr. 23, 2010
The first thing I will mention is to be sure not to use "ground" thyme in the recipe. It turned the filling greenish and the texture became powdery. I also used thick cut bacon, I think traditional would be better (but this is not the recipe's fault!). Barring that, it baked up just fine (after 30 minutes), but after adding one additional egg (based on others' comments) was still not enough to fill the shell. So I would recommend if you try this, perhaps add two eggs and more milk? An adequate quiche but not very exciting.
Was this review helpful? [ YES ]
3 users found this review helpful

Pizza Roll-Ups

Reviewed: Jan. 16, 2009
Wow. This was easy, fun, and my 4-year old and I *loved* them. Didn't find them hard to put together (pinching the seams was fun, and my son helped), but cutting them was a little challenging. I used Pizza Sauce instead of tomato sauce (didn't have any), didn't use Oregano (forgot), and found it still very tasty since the Pizza Sauce included spices (I used the other half can of pizza sauce for dipping, with some left over). Note that for me this baked in 10 minutes, not 15, I used parchment paper so that may be the difference. Next time I will try low fat crescent rolls as these were somewhat guilt-inducing. :) A great way to use up a 1/2 lb of leftover hamburger meat! Went great with green beans.
Was this review helpful? [ YES ]
3 users found this review helpful
Photo by dakar

Royal Icing III

Reviewed: Dec. 28, 2012
I made the Children's Gingerbread House recipe from this site, then used this recipe for icing since I had cream of tartar (magic stuff) and I know it really helps the icing harden. I made it just as listed but did this one change: mixed it until it got combined and a bit stiff, then since it didn't seem strong enough, added about 1/2 cup extra powdered sugar with a sifter a little at a time until it got pretty hard to mix. You can tell when it's done cause your shoulder hurts a bit, but should be nowhere near "beater-breaking". :) This recipe made enough to ice a small gingerbread house (using Wilton house cutters) with all the trimmings (men, trees, etc.). (If you had a large house I would bump up to 95 servings or so for 3 egg whites and more sugar.) It held like a dream! I probably didn't even need to prop up the roof (though I did out of habit and I recommend this practice). I do use toothpicks to prop up the other stuff. Hint: put icing under the toothpicks. Basically, just put icing on the "ground" wherever you need it, then just use a sifter or sieve to scatter powdered sugar snow over everything to hide it.
Was this review helpful? [ YES ]
2 users found this review helpful
Photo by dakar

French Baguettes

Reviewed: Nov. 28, 2012
Ok, I admit I have a French Bread pan. But I've only used it once before, an unmitigated disaster. So I didn't expect this to turn out so well, so easily! I made it in the bread machine just as listed, but due to one reviewer's suggestion I sprinkled on the salt last, after the first knead cycle, so that it got kneaded into the bread after it was doughy. It was indeed super-sticky, so was hard to get out of the pan, but I dumped it directly into the oily bowl and tossed it around a bit like a pizza chef until it made a nice ball. Rose it for 30 mins. After the bread rose I put it on a floury cutting board where it landed in a nice oval shape and I cut it lengthwise in two with a floured knife since I hate rolling things (per others' advice, and wise since it's so sticky). Shaped it a bit to make it longer. Then put it on my fancy two-baguette bread pan. Let it rise for 20 minutes, brushed with egg whites only (again per advice) and put in at 425 convection with a pan of water at the bottom of the stove (try as I might I'm not brave enough to throw water on the base of the stove as some suggested). Cooked up in a dreamy-quick 15 minutes with crust hard and soft at the same time. (Soft right out of the oven, hardens a bit for the next day as you'd like). Raves! Family had to forcibly restrain themselves from eating it all since I wanted some for sandwiches. What an easy recipe! I will pretend this is hard to make to others, but not to you, dear AllRecipes friends. Enjoy.
Was this review helpful? [ YES ]
2 users found this review helpful

Real Welsh Rarebit

Reviewed: Oct. 30, 2012
Fab! This was beloved by my family, and so easy to make. Created just as is, used a British beer, whatever cheese was laying around (shredded Mexican stuff plus some cheddar block) but put on toasted french bread. Ideal companion: steamed broccoli to cover with the cheese. Also like another reviewer's advice to have some tortilla chips around to scrape the pan for a post-meal treat. Cheesetastic!
Was this review helpful? [ YES ]
2 users found this review helpful

Jo's Rosemary Bread (baked in the oven)

Reviewed: Oct. 20, 2012
This was great! Used 2 tsp of fresh rosemary from our yard, crushed and chopped. Otherwise just as is (maybe a little less pepper as I don't like it). It looked really wet in the bread machine but I let it lie, and sure enough, was moist and lovely. The only thing I would do differently is leave it in the oven (baked at 375) for 35 minutes instead of 30 to get the crust a little crunchier. Sure looked lovely though. And my 6-year old preferred the softer than the store crust. My husband LOVED it. Thanks, Jo!
Was this review helpful? [ YES ]
2 users found this review helpful

Peppy's Pita Bread

Reviewed: Sep. 30, 2012
Yum! Notes on the cooking: I found them too small for our purpose (gyros) and so ended up combining them into 6 segments, not 12. I tried cooking half of the pitas on a stovetop (as a reviewer suggested: 1-2 minutes per side in a non-stick pan with no oil) and half in the oven per the recipe. The stove pita bread I cooked at medium-high, after heating the pan for a few mins at high, and made nice, though flatter bread (which could still be bisected as you would expect), while the oven ones puffed up tremendously per some of the photos you can see on the site. My family actually *preferred* the flatter ones (which took much less time and were easy to check for doneness as with a pancake) for gyros--we just put the meat inside and folded them. So I advise anyone to try the stovetop method if you want a flatter "heartier" pita.
Was this review helpful? [ YES ]
2 users found this review helpful

Chicken Rotini Stovetop Casserole

Reviewed: May 8, 2012
I really enjoyed making this recipe, as updated by CHEFSINGLEDAD so that it is cooked/combined in one pot. My half and half went bad so I substituted 1/2 whipping cream and one half skim milk to yummy result. The amount of butter freaked me out but I went for it. Was very rich and tasty and not too buttery. My tips: - Salt generously. That was the only thing the recipe needed per our three reviewers. I would taste right before serving and salt at that point. I did salt the chicken when sauteing (and used the salted butter) but it wasn't enough. - Use one extra bell pepper. The peppers cooked PERFECTLY after pre-sauteing, and we wanted more more more! Otherwise, was PERFECTO. My family was impressed, and my eight year old had thirds!
Was this review helpful? [ YES ]
2 users found this review helpful

Peppy's Pita Bread

Reviewed: Sep. 30, 2012
Yum! Notes on the cooking: I found them too small for our purpose (gyros) and so ended up combining them into 6 segments, not 12. I tried cooking half of the pitas on a stovetop (as a reviewer suggested: 1-2 minutes per side in a non-stick pan with no oil) and half in the oven per the recipe. The stove pita bread I cooked at medium-high, after heating the pan for a few mins at high, and made nice, though flatter bread (which could still be bisected as you would expect), while the oven ones puffed up tremendously per some of the photos you can see on the site. My family actually *preferred* the flatter ones (which took much less time and were easy to check for doneness as with a pancake) for gyros--we just put the meat inside and folded them. So I advise anyone to try the stovetop method if you want a flatter "heartier" pita.
Was this review helpful? [ YES ]
1 user found this review helpful

Creamy Rice Pudding

Reviewed: May 5, 2010
This was super good! Works fine with leftover rice (I used Basmati). Just do everything else the same. I only had 1 1/4 cup cooked rice so just decreased everything a tad. Omitting the raisins is fine, too (I just don't like em). I recommend having cinnamon on the table so folks can spice it or not as they choose. Yummy!!! And so nice not to throw out the rice. This was easy to cook (for the 15-20) while eating dinner, was expecting it might burn but it didn't, then right after dinner I did the 2 minutes then butter and vanilla and Presto! Dessert! Love this recipe.
Was this review helpful? [ YES ]
1 user found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Top Dessert Recipes
Top Dessert Recipes

Rated, reviewed, and ready to satisfy your sweet cravings.

Best Party Recipes
Best Party Recipes

Essential eats, sips, and tips for your next gathering.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States