DarlingDash Recipe Reviews (Pg. 1) - Allrecipes.com (1978022)

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Famous Pork Chops

Reviewed: Jun. 3, 2013
I of course read the reviews as I always do before I make a recipe on this site. So I followed all of the helpful suggestions: reducing the butter, uncovering the last half of bake time, and putting under the broiler to brown both sides at the end. Personally I thought the breading was awful.
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1 user found this review helpful

Banana-Berry Nut Bread

Reviewed: Feb. 23, 2010
I really wanted something different. I always make banana bread. I made some changes. I was afraid of the banana overpowering the strawberry like one reviewer mentions; so I used one small banana and a heaping cup full of smashed strawberries. No spice or nuts. Then the only other change I made was to add vanilla to the strawberry mixture before folding. Very delicious and moist. I gave the banana-berry bread a 5.
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10 users found this review helpful

Kentucky Butter Cake

Reviewed: Feb. 21, 2010
Just put all the ingredients in a bowl and mix well. I used the large end of a wooden skewer and made the holes bigger by agitating the skewer after it is inserted. I put about 40 holes, doubled the sauce, and added cinnamon to it. This cake is the bomb! And it's easy. Make. This. Cake!
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1 user found this review helpful

Broccoli Chicken Roli

Reviewed: Feb. 8, 2010
Made these for our family Super Bowl gathering and I really wanted to make the sun pattern but I was intimidated by it so I made individual pastries. I did have lots of filling and used 3 and 1/2 (8 crescent roll pkg) cans of crescents. They were very good and almost everyone loved them except for my youngest son who most recently developed an allergy to broccoli (-; The only change I made was to substitute diced jicama for the bell pepper because no one likes bell pepper in this house. I will upload a picture later. I will make them again.
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Chewy Coconut Cookies

Reviewed: Feb. 7, 2010
I just wanted to comment about the flatness of this cookie. When you use butter and soda your cookies will flatten out. It is cooking science. These cookies are chewy and coconutty and really good the way the recipe is. If you want your cookies to not flatten you have a couple of options: use margarine or shortening in place of butter; use baking powder instead of soda. There is a great primer on cookie baking on this site that discusses fats and leaveners and their effects on cookies. The cookies in the picture for this recipe that are in the container are representative of what the cookies should look like if you follow the recipe. The ones that are stacked look different to me like perhaps margarine was used. I doubled the recipe because it calls for teaspoon full and I use a tablespoon cookie scoop. That made 58 cookies of the batch and I baked them for 12 minutes. The only ingredient adjustment I made was to double the vanilla to 1 tsp per recipe. Yum yum. Yes I will make them again.
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27 users found this review helpful

Braised Beef Short Ribs

Reviewed: Feb. 5, 2010
Made the recipe exactly as stated except for three small changes. I used 4 cloves garlic, and a whole 15 ounce can of stewed tomatoes with the juice. I also used half of the veggies because I thought it was too much for the pot I started the ribs in. It turned out delish. Watch your ribs though cooking for that long; I had to turn mine.
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2 users found this review helpful

Coconut Shrimp I

Reviewed: Jan. 24, 2010
I have never made coconut shrimp so I was a little nervous. I have a good deep fryer so that helped me out a lot. The shrimp turned out perfect and I didn't change a thing. I made a dipping sauce out of pineapple-apricot preserves, thai chili sauce, and honey mustard. I won't be afraid to make them again.
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4 users found this review helpful

White Chili with Ground Turkey

Reviewed: Jan. 24, 2010
The chili ended up being delicious but I had to tweak the recipe to my liking. It definitely needed more spice so I ended up doubling the cumin and added some chili powder as well. Also there is too much liquid for my taste. It was very soupy so I ended up having to add some cornstarch mixed with cold water. I will make it again, I just won't add as much broth next time. Once the cheese is added it really comes alive and takes on it's own personality. Yummy.
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1 user found this review helpful

Felix K.'s 'Don't even try to say these aren't the best you've ever eaten, because they are' Chocolate Chip Cookies

Reviewed: Jan. 22, 2010
These cookies are BIG! I am making them for a tailgate party. Remember girls, as the directions state, they are 3 tablespoons in size when you are placing them on your cookie sheet; which is a regular ice cream scoop. There is no way that you can make more than 6 at a time if you are using a regular 18"x 13" inch cookie sheet. If you are using a smaller sheet I would recommend not trying to make more than 4 at a time. I guess you could make them smaller but I already have a regular chocolate chip cookie recipe. The reason I am using this recipe is because I wanted to make HUGE cookies. They are very good but they are an occasion cookie. Something you would make for a bake sale, or a social event. I wrapped each cookie individually in plastic. I had to curb my urge to put coconut in them but next time I will. I decided to try a recipe I didn't tweak for once. :-)
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Butterscotch Spice Cake

Reviewed: Jan. 20, 2010
I had to make changes only because I didn't have any butterscotch pudding on hand so I used vanilla. I did have butterscotch chips though. First I mixed the pudding mix and cake mix together with a whisk. Then I took out about 2 heaping tablespoons of the mix and tossed a 12 ounce package of butterscotch chips to keep them from sinking in the cake and folded in after I was done mixing all the other ingredients. So we shall see and I will edit when done. Also, subbed half of the water with vanilla nut creamer and added extra spice (cinnamon, nutmeg, ground clove). The batter tasted bomb and I am hoping that transfers to the finished product. I do plan on doing a cream cheese frosting with this cake and I will let you girls know.***on edit***The cake is delicious, I had to fight my hubby for a bite of his piece so I could finish my review ;-)
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7 users found this review helpful
Photo by DarlingDash

Jif® Peanut Butter and Jelly Cookies

Reviewed: Jan. 12, 2010
These cookies are incredibly addicting. I just made a batch last night for my husband's work. Mine don't look like the picture because I substituted real butter for the shortening. So they are flatter but still pretty. I will upload a picture later. I also substituted coffee mate's vanilla nut creamer in place of the milk, and used red raspberry jelly. The cookie is so delicious that I will use the dough recipe from now on as my go-to peanut butter cookie recipe. You gotta make these cookies; they are to die for. **on edit** If you do make these cookies with butter; DO NOT try to cook them with the jelly already in them. The underpart of the cookie doesn't get done and they just don't taste the same. This dough is a lot easier to work with if you refrigerate it for a while. Lastly, you need to work quickly once you remove these cookies from the oven because they flatten out right away. I just open the oven and pull out the sheet and start making indentations (this is, of course if you use butter instead of shortening)
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17 users found this review helpful

Polka Dots

Reviewed: Jan. 5, 2010
I love to make these cookies. I have made them umpteen times. I make them with brownie mix and not cake mix. The ones with the cake mix are too, well...cakey. These turn out yummy chewy and they are the easiest cookies in the world to make. I have found the trick to make them perfect, non-spreading, and non-sticking. Instead of adding the eggs and oil separately; beat the eggs and oil together in a small bowl first, then add it to the mix and combine. Now, you can do your additions. Butterscotch, semi-sweet, milk chocolate, heath bits, coconut, nuts, or whatever your fancy. I use a small cookie scoop and cooke for 12 minutes. Crunchy on the outside, chewy on the inside. They turn out perfect
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14 users found this review helpful

White Chili I

Reviewed: Jan. 4, 2010
What a yummy twist on chili. My whole family loved it. I was so excited that I had everything on hand except the beans which my hubby went and got ( : Nice hubby. I made exactly as prescribed except I went a little heavy on the spices. Delish! 5 Stars for you Dierdre Dee!!
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0 users found this review helpful

Lemon Coconut Bars

Reviewed: Dec. 29, 2009
I didn't have much luck with this dough even after refrigerating for several hours. It just didn't roll out right and keep sticking to everything even with powdered sugar dusted on the surface and my rolling pin. I haven't made many rolled cookies made with molasses other than a gingerbread men recipe that I have used many times from this site. The lemon and gingerbread is a weird combo and it tasted ok even though they looked terrible. I ended up making lemon bars out of the filling (the lemon and coconut is a great flavor) and molasses cookies out of the remaining dough. Those were good. Maybe the dough needs more flour or something. Maybe I am rolled-cookie challenged?
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2 users found this review helpful

Molasses Cookies

Reviewed: Dec. 29, 2009
These are good. Next time I will double the spices. I used butter and refrigerated for a couple of hours so I didn't have any trouble with them spreading.
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Dreamy Fudge Bar Cookies

Reviewed: Dec. 29, 2009
Because of all the comments regarding the crust being dry I got a little scared and used the crust from a date bar recipe found here at all recipes. The fudge filling was delicious and a big hit with the family. I used vanilla instead of almond. I will make it again and try the crust recipe however I would make it with butter and never shortening. That could be the problem people are having. I just didn't want to take the chance as these were going to be served on Christmas Eve.
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Fresh Southern Peach Cobbler

Reviewed: Dec. 29, 2009
Yummy!!! Delectable!! I have made this twice now. The first time with peaches and this morning with apples. I was in a hurry this morning so I didn't look at the "most helpful" reviews so I forgot that I made more crust the first time. If you like a lot of crust I do recommend that you make 1 and a half times the ingredients for the topping. Also I remember when I made it with the peaches I used frozen ones and I didn't bake the peaches first because of the cooks here commenting on the peaches getting mushy. With apples you don't have to worry about that. Also watch your time if you use the amount of crust that the recipe calls for. It was done much sooner this time. As I remember the crust took longer to bake and you need to check it with a toothpick because of the cinnamon-sugar topping it looks done before it really is. Nothing is every too sweet for anyone in this house. Sugarholics all of us.
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3 users found this review helpful

Gramma's Date Squares

Reviewed: Dec. 20, 2009
These are delicious. I have made them twice. Too sweet?? What is that? I made them exactly as directed except the second time I omitted the soda from the crust. Also cook the bottom layer first in the oven and they will firm up. 350 degrees for 10 minutes. Oh yeah, I almost forgot, I added about one cup chopped pecans to the date filling after removing from heat. I love them!
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1 user found this review helpful

Cherry Snowballs

Reviewed: Dec. 20, 2009
Before making these I read some of the "most helpful" reviews. I always try to do that especially when I am doubling a recipe and making Christmas goodies to give out. Great idea to add flavored creamer for the icing and I just happened to have Coffee Mate's coconut cream creamer (my fave) on hand. It made a great coconutty icing. With all the reviews regarding the blandness of the dough, I did double the powdered sugar. I decided to add cherry flavoring to the dough but couldn't find any at the market so I opted for the almond flavoring. I added 3 tsp almond and one tsp vanilla. (Remember I doubled the recipe so I think that adding 2 tsp almond extract to a single batch would work well) Replaced the water with cherry juice in the dough. The dough was very good and not bland at all. I found out after the first ones came out of the oven that you should really follow the directions in terms of measuring the dough to roll around the cherry. It makes the cookie bite size and you don't end up getting one bite with a cherry and one bite without. Make sure you don't get your icing too thin or it will run off the top of the cookie after it is dipped in icing and coconut. Chop up your coconut in a processor or blender until it is pretty fine. Place your drained cherries in between paper towels to dry the juice completely before rolling. Make sure your butter (and dough) is at room temp or melted before creaming. Time is perfect. They are delicious and very pretty.
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11 users found this review helpful

Banana Sour Cream Bread

Reviewed: Oct. 1, 2009
Yummmmmmmmmy!! Used all the recommended ingredients but added more cinnamon sugar dusting to the top also before baking. The cook temp is off. 300 degrees just didn't sound right so I upped the oven to 325 and it was done perfectly in an hour. I only made two loaves so I halved the ingredients. But as I sit here eating ANOTHER reheated piece with real butter on it, (diet tomorrow) I wish I had made 4 ;-). I forgot now who made the suggestion but it was a good one; covering the top of the bread with foil for the last 20 minutes. I can't believe I have never thought of that before. Good job!!
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8 users found this review helpful

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