DADAY Recipe Reviews (Pg. 3) - Allrecipes.com (19997106)

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Homestyle Kalua Pork with Cabbage in a Slow Cooker

Reviewed: Jun. 12, 2014
**EDIT** I have to take back everything I said about this dish!! We had this as leftovers a day later and it was completely different after 24 hours. You could taste the ginger (athough I still think it needs a touch more than what's called for,) and the 1-1/2 tbsp of salt was perfect after I shredded the meat. I served it as mini-sliders on Hawaiian rolls, with a touch of hickory smoke BBQ sauce, the cabbage, and a slice of swiss cheese... Delicious Hawaiian goodness! Amazing after cooling down and sitting in the fridge for a few hours. Can you tell I loved this?? :) **EDIT** Having lived in Memphis, Tn for the last 30 years and eating pork shoulder at seemingly almost every gathering, work luncheon, etc., I was excited about making this and was hoping for more of a Hawaiian flare, but that was not the case. You can't really taste the ginger at all but you can definitely taste the salt which I cut down to 1 and 1/2 tablespoons . The salt should probably be cut down to 1 tablespoon and the amount of ginger should be increased. The roast did cook beautifully in the crock pot (and once I shredded it the salty taste subsided quite a bit.) The best part of the dish for me was the cabbage which I shredded and just threw on top of the roast for the last hour of cooking. The cabbage soaked up the flavor of the roast quite well. I spooned it out before shredding the roast and saved it in a separate container to stay crisp. Thanks for the post.
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Strawberry Spinach Salad I

Reviewed: Jun. 9, 2014
This just tastes like pureed strawberries. I thought it would be more of a vinaigrette.
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Chicken Kabobs Mexicana

Reviewed: Jun. 2, 2014
** EDIT ** I made this again over the weekend but didn't have time to marinate it more than 30 minutes and wow, a big difference. This needs to be marinated. This time the chicken cooked faster than most of the veggies so next time I'll cut the chicken chunks a little larger. We still loved it! **EDIT** We really enjoyed this. The taste of the lime was light and refreshing (I marinated it for about 6 hours.) Toward the end of cooking, I wished I had more of the marinade for a sauce so I simply drizzled a small amount of olive oil and fresh lime on the kabobs once they were done (need to try adding some chilli powder as well)....scrumptuous! I didn't think the cumin was overpowering; used 2 tsp of cilantro in place of the fresh; added mined garlic to the marinade as most suggested. These were gone in no time! Thanks for the post!
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Savory Chicken Breasts

Reviewed: May 22, 2014
Just ok... it didn't taste any different from any other canned soup chicken recipe.
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Slow-Cooker Barbecue Ribs

Reviewed: May 22, 2014
A five for the cooking method alone. Thank you!
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Mom's Easy Pea Salad

Reviewed: May 13, 2014
Yummy. Added red onion because you can't have pea salad without red onion! I would not make this with canned peas... I think thawed frozen peas work best. Also used a bag of shredded sharp cheddar cheese which worked out well. The Miracle Whip (lite) makes this dish! Thanks for the post!
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Oven Baked Chicken Teriyaki

Reviewed: May 8, 2014
Too salty for our tastes and the soy sauce was overpowering (I used lite La Choy soy sauce.) My mom is always urging me to cut down on the salt in my cooking but this was too salty even for me. Odd taste.
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Easy Mexican Casserole

Reviewed: May 5, 2014
Excellent! Based on some of the reviews my additions were: 1) added a pkg of taco seasoning, 1/2 of a chopped med. onion, 3/4 tsp of chipolte chilli pepper seasoning I bought for another recipe that didn't work out, and 1 tsp minced garlic to the ground beef when browning, 2) used black beans, 3) substituted petite canned tomatoes for fresh which worked out really well, 4) used only about a cup and a half of the thicker yellow tortilla chips. Really good and will definitely make again. Thank you!
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Doritos® Chicken Cheese Casserole

Reviewed: Apr. 30, 2014
Excellent Doritos Chicken Casserole recipe! I used Rotel in place of the salsa. My kids loved this! Thank you!
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Sweet Hot Mustard Chicken Thighs

Reviewed: Apr. 29, 2014
This was just ok for us. I followed the recipe exactly and after 40 minutes at 450, the oven started smoking so I turned it down to 375 for another 20 minutes or so (I think I almost set my oven on fire!) It basically took almost an hour to get them done but I guess I had really big chicken thighs. I was disappointed in the lack of flavor even after I marinated the chicken for over 24 hours. I added a bunch of seasoning to the gravy we used to drizzle over the chicken so that helped. Thanks for the recipe but I probably won't make this again.
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Easy Honey Mustard Mozzarella Chicken

Reviewed: Apr. 21, 2014
Sorry but this was not a hit at our house. It wasn't bad but it wasn't good. There's way too much sauce which didn't adhere to the chicken...it just pooled all over the pan. Also, I was never able to get the bacon crispy which ended up rubbery. The bacon was underdone and the chicken was overdone. Thanks anyway!
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Simple Deviled Eggs

Reviewed: Apr. 21, 2014
These were a hit at our house! I was hesitant adding the sugar and it tasted a little salty the night before I served them, but the next day they were perfect. I used dijon mustard and sprinkled a little smoked paprika on top... a tip for the smoked paprika, wait to add until right before serving so you don't lose that smoky taste. Wonderful and thank you!
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Grammy's Overnight Lasagna

Reviewed: Apr. 14, 2014
Really good!! I didn't want to wait overnight so I soaked my noodles (just regular and not oven ready,) in hot water while I started the sauce (about 30 minutes.) I did as the others suggested and added an egg to the cottage cheese and vamped up the meat sauce with basil, mined garlic and onion. I used two 24 ounce jars of sauce and omitted the water which made two 8x9 dishes... one to eat and one to freeze. Next time I'll add some italian sausage. I never knew how easy making lasagna could be. Thanks for the recipe!!
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Photo by DADAY

Black Bean and Corn Quesadillas

Reviewed: Apr. 2, 2014
I love the simplicity of this recipe. I think the Monterey Jack cheese makes this! I usually wouldn't cook Mexican with Monterey Jack cheese. I cooked mine in the oven as other's suggested with broiling for 2 to 3 minutes at the end for browning (don't forget to spray with non-stick cooking spray!) I doubled the salsa and did not add the in sugar at all. Mine made 9 healthy but small quesadillas. Thanks for the recipe!
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Slow Cooker Ham and Beans

Reviewed: Apr. 1, 2014
This turned out great for us! I used a leftover ham bone that still had lots of ham and was particularly tasty in this dish and I cooked it in the slow cooker for 8 hours which was probably at least an hour too long (but still great.) I did not add the sugar because I already know we don't like sweet Northern beans and I added a bay leaf which I think really added to the taste. I probably added more garlic than the recipe called for. You can definitely taste that small amount of cayenne pepper. We loved this dish but I think the quality of the hame bone/meat may be key to making this a great one...ours was great! Thank you!
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Roasted Garlic Cauliflower

Reviewed: Mar. 31, 2014
We loved this! A friend of mine told me to use a garlic press for the garlic (instead of using minced garlic,) and nothing on my dish scorched or burned at all. Next time I would skip the bag and make this in a bowl as I could never get all of the juicy bits out of the bag. Also I must have had a big head of cauliflower and could not use a casserole dish but used a large cookie sheet instead. For the cooking time, my same friend advised me to cook this in (3) 10 minute intervals, shaking or stiring up the cauliflower each time, adding the parmasan cheese in the last 10 minutes (I also cooked it quite close to the top of the oven just under the top rack at 450 degrees as stated...truely ROASTED CAULIFLOWER!!... not steamed at all, I did not cover this.) It couldn't have turned out more perfect. I'll be making this ALOT! Thank you!!
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Honey Baked Chicken II

Reviewed: Mar. 31, 2014
Really good! I made mine with chicken thighs and took another's advice to bake it covered in foil at 350 degress for the first 30 minutes. Then foil is removed and chicken is basted, basking for another 40 minutes or so until nicely browned. I decreased the butter to 1/3 cup and increased the curry to 2 teaspoons. I'll definitely make this again! Thank you!
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Lemon Pepper Zucchini

Reviewed: Mar. 24, 2014
This was really good! I added a little garlic powder, cut down on the lemon pepper and added a little freshly grated parmesan cheese toward the end of cooking. I think I'll cut way down on the butter next time as I ended up buttering both sides of the zuchinni and it was too much. Don't cut the pieces too small as they cook quickly! Thanks for the post!
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Delicious Egg Salad for Sandwiches

Reviewed: Mar. 24, 2014
I have always loved egg salad and was surprised to find how good it was with a little mustard and green onion mixed in! This has the perfect ratio of eggs, mayo and mustard and I took the advise of another and mixed cold mayo with the still hot yolks. This one's a keeper! Thanks!
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Italian Meatball Sandwich Casserole

Reviewed: Mar. 12, 2014
I omit the water and brown the bread cubes (or slices of bread.) I've also used precooked frozen Italian meatballs. My kids like it on occasion. I love it but it's too fattening for me!
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Displaying results 41-60 (of 116) reviews
 
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