DBDCOOK Recipe Reviews (Pg. 1) - Allrecipes.com (1968108)

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Clone of a Cinnabon

Reviewed: May 29, 2006
I make these to the point where they are placed in the baking dish, then I cover them with plastic wrap and put them in the refrigerator for the night. The next day, they go into a COLD oven (minus the plastic wrap!). Turn up the heat to 350 and bake for 25-30 minutes. There is no need to let them sit out. I do this with other yeast rolls and breads. Also, I made the frosting (used Neuchatel cheese - less fat), dropped it by spoonfuls (enough for 1-2 rolls) onto wax paper, froze them, then removed the frosting drops and wrapped them individually in plastic wrap. These all went into a plastic bag and back to the freezer until needed. This way you can use all of the 8 oz package of creamed cheese (2/3 c butter, 4 c powdered sugar, 1-1/2 tsp vanilla, 1/3 tsp salt). The extra rolls, if you have any, are frozen and reheated in the microwave (these are really good reheated). This is where the frozen frosting comes in handy. It doesn't take much heat to thaw the frosting.
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1917 users found this review helpful

Nana's Christmas Stollen

Reviewed: Dec. 24, 2003
This is pretty close to the recipe I have used for years from my great grandfather, a German baker. However, I must comment on one review so others do not try this. If you want stollen, you need to use cardamom. Nutmeg belongs in eggnog.
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103 users found this review helpful

Poppy Seed Cake II

Reviewed: Aug. 8, 2003
We did not like this cake. It was heavy and you could taste and feel the oil in it. Sad waste of ingredients.
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6 users found this review helpful

Jalapeno Chicken

Reviewed: Jul. 21, 2003
Too hot to bake so I did it on the stovetop. It only took 15 minutes to cook using boneless breasts(need to make the chicken broth mix before you start cooking the chicken). Used 1 tablespoon butter to cook it in. I didn't worry about whether the sauce thickened or not but would serve it over rice next time. Also good with a fresh fruit salad.
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3 users found this review helpful

Pork in Olive Oil Marinade

Reviewed: Jul. 21, 2003
Best served with rice and french bread. Added green onions per previous review. The sauce is good on the french bread.
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10 users found this review helpful

Salmon with Brown Sugar and Bourbon Glaze

Reviewed: Jul. 21, 2003
I suppose it could be good baked a different way (grilled, wrapped in aluminum foil) but why waste salmon with this recipe when you could make it as ginger salmon or honey coconut salmon. Both recipes are in allrecipes.com and so superior to this one.
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2 users found this review helpful

Lemon Ginger Shrimp

Reviewed: Jul. 21, 2003
Excellent! Served it with a green salad with Italian dressing which really complimented the dinner.
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5 users found this review helpful

Juiciest Hamburgers Ever

Reviewed: May 26, 2003
If you like meatloaf on a bun, then you would like this recipe more than we did.
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3 users found this review helpful

Honey Coconut Salmon

Reviewed: May 25, 2003
This was so good. Normally we do our salmon on the grill but this is best in the oven as it makes the coconut crisp. We will cut down the amount of marinade as we had more than half left over. Just make sure you make enough salmon as you don't want to stop eating it! A must recipe for anyone who likes salmon.
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26 users found this review helpful

Reuben Casserole

Reviewed: Apr. 1, 2003
We used pastrami (no leftover corned beef) and followed other reviews in toasting the bread. Will layer some bread on the bottom and some on the top the next time. Quick and easy.
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3 users found this review helpful

Ginger Salmon

Reviewed: Mar. 31, 2003
So simple but soooo good. One of the few recipes we have had that rates 10 stars. Best recipe for salmon we have had. We do ours on the grill, wrapped in aluminum foil. Don't substitute anything for the fresh ginger.
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8 users found this review helpful

Salmon with Pecan Honey Glaze

Reviewed: Mar. 31, 2003
Interesting recipe. We love salmon. Had to break down and actually use the oven on this one (not the grill) but it gives it a crunchier topping.
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3 users found this review helpful

Grandma's Sloppy Joes

Reviewed: Mar. 31, 2003
I do NOT like sloppy joes, as a rule. However, we have had this twice since I copied it off. If I make too much, it is great for leftovers. Thanks "Grandma."
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3 users found this review helpful

Blackjack Brisket

Reviewed: Mar. 31, 2003
Why can't you have 10 stars when necessary? Two other people I passed this on to would give it 10! I did mine in the crock pot with the onions first then the brisket for at least 6 hours. Since we had to cut it down, I wonder, at 6 a.m., what do you do with the leftover beer?
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22 users found this review helpful

Thai Peanut Chicken

Reviewed: Mar. 31, 2003
This was good, even if I didn't notice the "cut into thin strips" and, against my better judgement, cooked the whole breast! We would probably increase the sauce as it is sooo good.
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3 users found this review helpful

Chiliquilla

Reviewed: Mar. 31, 2003
Definitely an interesting meal. It does present itself nicely. May try to mix the beef, eggs and sauce together after cooking the beef. Really fun to try to pronounce too. No one is sure what they are getting for dinner!
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2 users found this review helpful

Fennel and Mustard Seed Chicken

Reviewed: Mar. 31, 2003
This was ok. Not something that would tickle my tastebuds but we might have it down the road. Using the coffee grinder for the seeds was a must. An easy meal to prepare though.
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11 users found this review helpful

Awesome Chicken Noodle Soup

Reviewed: Mar. 31, 2003
Sooo, good and worth the work! Make the full recipe and freeze the rest. It is actually better after freezing. Also for those who think they could just leave in the first round of celery and carrots, DON'T. Better than bouillon (brand name) is better than bouillon cubes and less sodium.
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5 users found this review helpful

Orange Rosemary Chicken

Reviewed: Mar. 31, 2003
This was a repeater. Most of the ingredients are staples - ok, ok, so I had to substitute green onions for the chives but it turned out just fine. When making it, highlight the marinate 4 hours so you can have it on the night you planned to have it. I am not a broiler so it went on the grill and worked just fine.
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41 users found this review helpful

Candy Cane Cookies I

Reviewed: Dec. 13, 2002
I have been making this recipe for over 30 years and have had NO problems with it except it takes time. I roll out long (2 1/2 foot) lengths of each color then cut to the size I want. Do not use too much flour to do this or the colors will not stick together when you roll them together and twist. Use just enough to keep it from sticking to you or the counter. If you have trouble rolling them or they break easily when removed from the pan, make smaller ones. You decide the length when you cut them. After reading some later comments on these cookies, I felt a need to comment on eggs and butter. Whenever you bake the size of egg you use can make a BIG difference as well as butter vs margarine. Margarine has water in it which alters the recipe. Eggs, I generally use extra large (Costco eggs).
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151 users found this review helpful

 
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