DOLCEVITA Recipe Reviews (Pg. 1) - Allrecipes.com (1965540)

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Caramel Popcorn

Reviewed: Dec. 23, 2010
I just got a Presto popcorn maker and some gourmet "High Mountain Midnight" popcorn kernels from Fireworks popcorn and wanted to try caramel corn. I didn't want to make a thick coating of caramel so I halved the recipe, AND then halved the butter, so that I used 1/4 cup butter. Didn't have corn syrup, so substituted with Lyles Golden syrup. I popped the popcorn & set aside. Made the syrup. Discarded unpopped kernels. Put 1/2 of popcorn into brown paper bag, drizzled 1/2 of syrup over it and shook it around. Closed the bag and microwaved 30 seconds on High. Shook it around again and poured into large bowl to cool. Then I put the syrup back on the heat to melt and repeated the steps again with the rest of the popcorn. Very easy via microwave instead of baking for an hour, and easy to clean up! Thanks to everyone who gave helpful hints!
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California Italian Wedding Soup

Reviewed: Aug. 5, 2006
Wonderful soup - the lemon zest is mandatory! I used all the fresh herbs as recommended, plus added more chopped green onions into the soup itself. Used fresh Italian sausage for great flavor; no escarole available so had to use spinach; added 1 med cubed red potato (skin on) + 1/2 cup shredded carrots, then since it was a touch salty (may replace some broth with water next time), I added 1/2 cup milk and my family raved about it and a couple asked for the recipe. Thanks for sharing!
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31 users found this review helpful

White Chocolate and Cranberry Cookies

Reviewed: Dec. 22, 2005
I really liked these cookies (I got a taste when a co-worker made them this week for Christmas). When I made them tonight, I doubled the recipe, but used 1 cup white sugar, and 3/4 cup dark brown; also added 1/2 tsp salt. Instead of doubling the white chips, I used 1 cup, and added 3/4 cup chopped macadamia nuts, and then used 2 cups Craisins (already sweetened - got a huge bag at Costco). Used a cookie scooper that measures 1 1/4 inch in diameter and pressed lightly down on the balls when I placed them on my Silpat mat (no greasing needed!). Very yummy! A tad sweeter and saltier than I would like, probably due to my salted butter, salted nuts and the added salt. NExt time (which may be tomorrow!), I will omit the salt, reduce brown sugar to 1/2 cup for a double recipe, use light brown sugar instead and I think the results will be perfect! I enjoyed making these - was getting tired of the usual chocolate chip cookies.
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Flourless Brazil Nut Macaroons

Reviewed: Dec. 22, 2005
I went for this as it's something different. Followed recipe exactly even though I thought perhaps that's too much sugar. With addition of the Brazil nuts, the batter became very crumbly, so I used a small melon ball scooper and packed the batter into the scooper and placed the balls on a Silpat mat. The cookies were tasty - very sweet, nutty orangy flavor. I can best describe my reaction as ambivalent - they were kind of good, but maybe I'll make them again, and maybe not. If I make them again, I would reduce the sugar by 2-3 TBspoons.
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7 users found this review helpful

Sarah's Banana Bread Muffins

Reviewed: Jan. 12, 2005
Wonderful muffins! My modifications: added 1/2 cup light sour crm, added 1/4 c raisins, 1 tsp vanilla, and instead of all white flour, I did 1 cup white, 1/2 cup ground flaxseeds, 1/2 cup bran flakes to increase fiber. Important to use very ripe bananas for maximum flavor & sweetness, & the sour crm kept the muffins moist despite the flour substitutions. Filled regular muffins right to the top & baked 28 minutes in my oven in dark muffin pan (made 12 muffins). I like to toast my muffin the next day to get that crisp top. My friends rave about these each time I make them.
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Orange Cream Fruit Salad

Reviewed: Dec. 12, 2004
Wonderful & refreshing! I omitted bananas, drained fruit then left them to drain again overnight as suggested. Made orange cream night before (with 1 cup skim milk & 1/2 cup light sour cream). Next day, I chopped a Fuji apple, soaked it in reserved pineapple juice to prevent browing, then drained it 15 min later. Added fruits together with cream, then gently folded in 1/2 pint fresh raspberries (added great color & flavor). It was a huge hit!!
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To Die For Blueberry Muffins

Reviewed: Aug. 3, 2004
I've made this recipe exactly as stated before, and muffins were very delicious! However, to add more fiber, I modified it this time: 3/4 c.white flr,1/2 c.wheat flr, 1/4 c. ground flax seeds. For milk: 1/3 c.buttermilk + extra 3 Tb skim milk since flour substitutions could make batter dry; 1 1/2 c fresh blueberries. Halved the crumb recipe using a mixture of wheat flr + breadcrumb in place of white flour. Baked in a 9-count muffin "loaf" tin, but filled to the top so got 8 "loaves." Baked 20 minutes til toothpick inserted comes out almost clean, not dry. They released easily from the pan, and were still equally delicious! It's an awesome recipe I'll make again and again.
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Wild Rice And Chicken Soup

Reviewed: Apr. 25, 2004
Absolutely delicious! I simmered my chicken pieces in broth & water til cooked, then cooled & shredded them. Added 1 can water, then 1/2 c.wild rice + 1/4 c.pearl barley & simmered 30 min, then added 3 thickly sliced carrots & simmered 15 min more. Then I added the roux - used 1 large chopped yellow onion in a combo of butter,butter substitute (ICBINB),&EVOO to reduce fat. Used only 1/2 c flour, then 2 c.skim milk. After adding that to soup & stirring to dissolve any clumps, I added chicken, 1 can mushroom drained (instead of pimentos) & 10-oz bag spinach - cook until spinach is wilted. We had it for dinner along with oven-roasted sweet potatoes and it was awesome. Made a big pot, which will let us enjoy lunch, dinner and lunch! My husband rated this 4-star but enjoyed it a lot.
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Barley Bake

Reviewed: Mar. 5, 2004
What an incredibly tasty and easy recipe. I used 2 TB butter + 2 TB olive oil, 6 oz sliced baby bella (next time will add all 8 oz), 2 stalks celery, 1 cup diced red pepper. Baked for about 1 hr 10 minutes in 375 oven (UNcovered for last 10 min of cooking). It was so scrumptious - my husband really enjoyed it too. We had a veggie dinner last night with Barley bake, sauteed mustard greens, and toasted oat bran pita stuffed with kosher salt&peppered avocado slices - I might've met my fiber quota for the week :) This made plenty of leftovers for the 2 of us today and is perfect for Lent season. Thanks for sharing!
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1 user found this review helpful

Black Bean Hummus

Reviewed: Jan. 31, 2004
The hummus is da bomb! (a compliment of course!). My mods: 2.5 Tb tahini, and ONLY add salt to taste at the end, since the beans & the reserved juice are already salty. Served with toasted wheat pitettes (mini pitas). Thanks for this recipe!
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Japanese Broiled Mackerel

Reviewed: Jan. 31, 2004
This sauce is soooo awesome. I used salmon & broiled in oven - it caramelized the sauce & made the fish so tasty, especially over rice and steamed veggies. I used light soy sauce. Also boiled remaining marinade to use as sauce on the side. Easy weeknight recipe, but I would definitely serve to friends too!
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29 users found this review helpful

Fantastic Black Bean Chili

Reviewed: Jan. 31, 2004
I first adjusted recipe to 9 servings (for Superbowl party tomorrow), and modified recipe as follows: 2 large onions, 5 cloves garlic, 1.25 lb gr. turkey, 1.45 lb gr. beef, 2 cans black beans, 1 can dark & 1 can light kidney beans, all undrained, two 28oz cans tomatoes (torn into chunks), 2 green & 2 red bell peppers, 3.5 Tb chili powder, 3 tsp cumin, 1 Tb oregano, 1.5 Tb basil, 1 tsp cayenne, 4 Tb red wine vinegar; simmered covered about 45 min, then uncovered to reduce liquid another 45 min. Make awesome chili and so easy too!!
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Camp Cornbread

Reviewed: Jan. 31, 2004
Took advice of another reviewer & doubled the recipe, added 2 chopped jalapenos, BUT I only used 1/4 cup sugar, as the Jiffy mix already has plenty of sugar. Baked in 9x13 dark pan for 40 min. So chewy and yummy! I love Boston Market's corn muffins, but this is even better! If recipe weren't doubled, I think you'd get really flat cornbread.
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12 users found this review helpful

Linguine Pescadoro

Reviewed: Nov. 13, 2003
This was just as good as, if not better, than the dish we always order at Carrabas. Who knew it would be this easy? I did make some mods: I love lots of sauce & stuff, so I only used 8 oz dry linguine for the entire sauce recipe; also added 1 large chopped fresh tomato; didn't have italian seasonings, so just sprinkle a little of rosemary, sage, marjoram, oregano, basil - basically whatever I could find) - and this added lots of yummy flavors. The lemon zest is a must - that must be the secret ingredient in restaurant recipes. Next time, I plan to add clams first, then a few minutes later scallops, then lastly, just right before serving, shrimps b/c my shrimps (I used tiger) became a tad overcooked. Also will kick it up a notch with more red pepper/cayenne next time. But overall, a simple scrumptious recipe that both my husband and I loved - so much so that we ate it for dinner, lunch, and dinner again b/c it made that much! Thanks for sharing it!
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Pork Chops to Live For

Reviewed: Oct. 25, 2003
My chops turned out quite dry for some reason (I browned them quickly first - could that be why?). The meat was tender - falling apart, but dry at the same time, if that makes any sense. The gravy and onions are wonderful though. I may substitute with another kind of meat next time.
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Jalapeno Chicken

Reviewed: Jun. 2, 2003
Very good recipe! My modifications: I used 2 lb (about 6) skinless thighs; rubbed about 1/2 the spice mixture (cut cinnamon to 1 tsp, added 1/2 tsp cayenne powder). For sauce: 1.5 cup broth, 2 jalapeno peppers for extra kick, 2 limes, honey to taste, thickened with some cornstarch & water. I baked the chicken uncovered as directed for about 10 minutes, then started basting with sauce (reserved some sauce for rice) & placed a piece of foil over the chicken to prevent drying out. I basted every 5 minutes. Forgot how long I cooked the chicken, but definitely not 30 minutes, or else it would've been too dry. Sprinkled with chopped cilantro & served over white jasmine rice and a veggie. Reserved sauce is great over rice or veggies. For ease, I mixed spices in a small glass jar & punched several holes in the lid so I can shake the spices evenly over the chicken. I now have 1/2 the spices left for another night's dinner - definitely suggest you try this recipe. Very interesting, earthy, spicy warm flavors.
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