dmphax Recipe Reviews (Pg. 1) - Allrecipes.com (19529880)

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Cinnamon Scented Stuffed Sweet Potatoes

Reviewed: Apr. 14, 2013
The concept of this recipe is great, and reading over the spices I thought too that they'd taste wonderful with the sweet potato. Like Thanksgiving and pumpkin pie. The first couple bites were yummy, but beyond that, there was some nagging taste that was off putting for me. I have tried a similar recipe which included onion, and I found that helped to balance the flavours, so perhaps a sweet onion here would as well. We did skip the brown sugar, and didn't stuff the potato skins, simply mashed and served.
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1 user found this review helpful

Blood Orange Chicken

Reviewed: Mar. 15, 2013
Husband made a half batch of this recipe, and it was super delicious! Easy, and the instructions provided are excellent for the recipe. Will make again, and again... as long as we can find blood oranges for sale!
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4 users found this review helpful

Black Bean Turkey Burgers

Reviewed: Dec. 20, 2012
I've made various delicious turkey burgers from scratch. Sadly, this one wasn't enjoyed by either myself or hubby. It tasted completely bland and was overall unappetizing. If I were to make this recipe again, it would have to involve the addition of herbs and spices. The onion soup mix sure didn't do it.
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0 users found this review helpful

Garlic Salmon

Reviewed: Jul. 22, 2012
This recipe is phenomenal. 5 stars. Not a thing I would change about it.
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1 user found this review helpful

Creamy Guacamole

Reviewed: Jul. 15, 2012
Substitute the lime for lemon, and add a pinch of ground garlic. You'll have a winner. So delicious! We use it to dress burgers, but it'd be equally delicious as a dipping sauce for fries or a substitute for tartar sauce.
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1 user found this review helpful

Iced Pumpkin Cookies

Reviewed: Jan. 31, 2012
What a great recipe! My husband and I both made these together, and decided we didn't want the icing component, so we made the cookies without the icing (per original recipe). Instead of adding the icing, we lightly pressed a fork into each flattened cookie to form 'grooves'. Then we put a drop of pure maple syrup on each cookie, spread it so it would seep into the grooves. Then we sprinkled each cookie with brown sugar, and baked the cookies for about 18-20 minutes a sheet on parchment paper. Also, as we did not have nutmeg, we used allspice instead (with cinnamon and cloves), and used baked butternut squash puree instead of pumpkin puree. Will make these again. Delicious!!!
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3 users found this review helpful

Pumpkin Pancakes

Reviewed: Jan. 29, 2012
These pancakes are absolutely amazing! The only big substitution I made was using Butternut Squash (fresh, baked and pureed) instead of Pumpkin Puree. Made the pancakes alone (didn't bother making the Hot Cider Syrup as I had excellent maple syrup to use). Husband and mom in law just adored them! Will be making again for sure!
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4 users found this review helpful

Persimmon Bread II

Reviewed: Jan. 9, 2012
I did a half-batch per the ingredients listed, and did 6 muffins instead of a loaf. I used egg whites instead of full eggs, unsweetened applesauce instead of the oil, Splenda white sugar in place of regular white sugar, and doubled the nutmeg. Instead of all purpose flour, I used whole wheat bread flour. I baked the muffins for approximately 45 minutes at 350F, and they turned out exceptionally well. Very tasty! Although I made a few changes to produce a low fat recipe out of the original, I still maintain this recipe at 5 stars. Excellent, and thank you for 'introducing' me to the world of persimmons!
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3 users found this review helpful

Pumpkin Gingerbread

Reviewed: Dec. 26, 2011
Quite possibly one of my favorite recipes 'discovered' on Allrecipes. I've made a few modifications: For the puree, I bake a butternut squash (halved, seeded,face down on a lightly greased cookie sheet) for 40 minutes at 350F. Then I scoop out 1 cup of squash, puree it in the food processor, and set it aside until the wet ingredients are ready. I also made the following substitutions: - 1/2 cup Unsweetened Applesauce (instead of oil) - Whole Wheat bread flour - Splenda (white) - Fine Sea Salt The spices are spot on. Never sway from the suggested in the original recipe. I eat this every morning with vanilla yogurt. This bread's so good, I wake up in the morning happy, knowing I get to eat a couple slices! Thank you frosty for this ridiculously amazing bread recipe!
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8 users found this review helpful
Photo by dmphax

Baingan Bharta (Eggplant Curry)

Reviewed: Dec. 14, 2011
WOW! First off, thank you for the recipe. Secondly, thank you to all who have made this recipe before for your tips and suggestions! I made a half batch of this recipe. Baked the eggplant for 26 minutes, came easily from the peel with a spoon. I used Olive Oil and I also did the fresh ginger/garlic minced up together (instead of the paste). I stuck to the rest of the recipe as 'laid out'. My only 'complaint' is the 10 minutes at high heat. I was using my large burner with a stainless steel pot. I had the heat at 8 (of 10), and wondered if that was high enough. Well, the mix burned to the bottom of the pot! I lowered to 7 for the remainder of cook time. Even with that 1 'glitch', the end result was fabulous!! I did the yogurt in the mix per the original instruction, and it turned out great! I have leftovers for tomorrow... which I was tempted to eat tonight after 1 serving vanished from my plate. Will make again, thank you so, so much again for this recipe!! Delicious and fulfilling!
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6 users found this review helpful

Fabulous Cilantro Pesto

Reviewed: Dec. 13, 2011
Like others, I changed a few things. I didn't add cheese, or pasta. I used 1/2 TBSP vinegar and 1/2 TBSP white wine. I used shelled seeds from a few butternut squashes I've used in recent weeks and saved up instead of walnuts or pecans. I also added a pinch of black pepper and used sea salt (just a pinch). I stored the finished product in an ice cube tray for individual servings/storage. My gosh this stuff's good. I've been eating it lightly spread on unbreaded chicken burgers with grilled vegetables, and it's truly a wonderful pesto. The cayenne's lovely in the mix. I can't wait to try other applications with the pesto, thanks for the recipe!
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8 users found this review helpful

Vegetarian Chickpea Curry with Turnips

Reviewed: Dec. 6, 2011
Yum yum YUM! And easy too! I appreciate all the other reviews, and followed some of the suggestions. The can of corn I had was a bit more than called for in the recipe, so I added all. I added a full red pepper instead of a half. I used a full turnip (small sized). I also added half of a shallot along with the half onion. Since I added more vegetables than the original recipe called for, I used a full can of tomato sauce (just shy of double what the original recipe suggests). An hour and 45 minutes later, I'm in vegetable curry heaven! Fantastic recipe!!!
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4 users found this review helpful

Instant Chocolate Oatmeal Cookies

Reviewed: Nov. 9, 2011
A 4 star for the 'concept'. I changed this, followed other reviewer's suggestions about the 3 minute continuous boil, and my cookies turned out quite well. Soft, but not 'gooey'. I did a half batch. I used 4 packets of Cookies and Cream Quaker Instant Oatmeal, 1/2 tsp pure vanilla extract, a tiny pinch of sea salt, 1/2 cup chopped pecans, 1 cup of Splenda white sugar, 1/4 cup fat free vanilla yogurt (I had no milk at home), 1/4 cup of unsalted butter, and 1 TBSP Cocoa powder. I feel that as the instant oatmeal's already quite sweet, the white sugar could be halved. Also, the cocoa could be halved as well, but these are sweet and chocolately. Such an easy recipe to make... I really like that they turned out fantastic with fat free vanilla yogurt instead of the evaporated milk as well. Remember to stir stir stir for 3 minutes your sugar, yogurt (or milk if you follow recipe directions on site), butter and cocoa at boiling point as not to allow it to burn. Definitely a keeper recipe!!!
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4 users found this review helpful

Feta Cheese Turkey Burgers

Reviewed: Oct. 15, 2011
Coming back to add in changes we've made to this recipe to make it outstanding. Along with the listed ingredients, we use a couple cloves of minced garlic, about 1/2 of a small red onion, and a splash of balsamic vinegar (a couple tsp), sea salt and freshly ground black pepper. We leave these in the fridge for a few hours before forming up the patties. It's easiest to cook these from frozen, but with our mix we never have an issue with them falling apart when cooked in a pan stove-top. The indoor grill idea is out - they're just too juicy and sticky with the add-ins for the grill, so the pan it is. Love these burgers!
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4 users found this review helpful

Carrot and Ginger Soup

Reviewed: Oct. 15, 2011
I've made this 3 times now, and I'll keep on making it. This is an easy, extremely satisfying soup. I used Olive Oil instead. Other than that, I didn't modify ingredients, other than omitting the salt/pepper. I always sprinkle in a pinch or 2 of cinnamon, and that's all this soup needs. Thank you a million times over for sharing such a great recipe!
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3 users found this review helpful

Better Than Pumpkin Pie

Reviewed: Oct. 15, 2011
No words. This pie's a piece of heaven.
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5 users found this review helpful

Butternut Squash Cajun Fries

Reviewed: Oct. 15, 2011
I mostly followed the cooking instructions, and cut thinner slices as I wanted a 'crispier' fry. I used PAM on a cookie sheet and laid the thin 'strips' out in rows. Sprinkled a no salt seasoning mix over the squash, and a light amount of sea salt. Baked for about 20 minutes as they were thinner pieces. Flipped once about halfway through. Have cooked these a couple times now and this is a keeper. They are delectable!
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19 users found this review helpful

Apricot Carrot Bread

Reviewed: Oct. 15, 2011
I've made this bread a couple times now, and I never once made it using Apricots. I've also always used 1 cup Splenda in place of other sugars. I used a dried fruit mix (mainly raisins) chopped, in place of the apricots my first loaf, added a tiny bit of pure vanilla extract, added a pinch of cloves and a 1/2 tsp of cinnamon. Second loaf I used 2 packages of Planters Vanilla Cranberry Trail Mix, separated the nuts from dried cranberries, chopped both up fine and added in place of the apricots. I also added pure vanilla extract (1 tsp), a pinch of cinnamon and cloves, turned out spectacular! I am going to make this bread again substituting pineapple instead of the applesauce to see how this works, while adding chopped walnuts in place of the apricots once again. This bread's so easy to work with, and make modifications to. I absolutely love it and so does everyone who's tasted it! My new breakfast loaves ... delicious eaten with low fat yogurts. Will make again and again and again!!! Thank you so much for the recipe!
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7 users found this review helpful

 
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