Phoebe Recipe Reviews (Pg. 1) - Allrecipes.com (1051811)

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Mexican Baked Fish

Reviewed: Jul. 22, 2003
I too am not a measurer. I spread salsa across the fish and sprinkled them heavily with cheese. I also used a spicy corn chip which added to the flavor. My fish-hating daughter loved it. One note: If you use frozen fish, make sure to press out the excess water otherwise you'll have a swimming pool of water in the dish.
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238 users found this review helpful

Easy Rum Cake

Reviewed: Jul. 17, 2003
WARNING...WARNING...WARNING... The 1/2 cup of oil is listed at the very bottom of the recipe along with the glaze ingredients. I didn't see it until it was too late (In the future I will remember to read the directions THOROUGHLY). It's currently in the oven. Smells great but... WARNING UPDATE... The cake was done 10 minutes early. It tasted perfectly wonderful even without the oil. I'm guessing the normal product had a heavier consistency. So, I guess I saved some calories!
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221 users found this review helpful

Asian Chicken Noodle Salad

Reviewed: Feb. 6, 2003
This is a delicious, more "authentic" ramen salad recipe. However, the flavors tend to weaken quickly, and it isn't nearly as tasty the next day. My solution? Eat it all and don't save the leftovers.
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18 users found this review helpful

Grammy's Clam Fritters

Reviewed: Sep. 10, 2011
These were delicious...where's the optional sixth star? The recipe says it serves 12 but I doubled the batch and four of us ate every last fritter. Please note: When it says "batter" it's more like a dough. I thought perhaps I'd misread the ingredients when I doubled the recipe. Then I wondered if the clams were supposed to be with their juice (canned). Regardless, I stirred in as much flour as I could and dumped the rest (next time I might use a bit less). My husband's a real clam snob (coming from the razor clam capital of "the world"). I used fresh, diced horse clams which are at the very bottom of the clam-eating world. He raved about the fritters. Who knew!? Hence a sixth star!
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15 users found this review helpful

Bahamian Mahi Mahi

Reviewed: Aug. 2, 2001
I have to agree, it was quite sour. The rum overwhelmed the delicate flavor of the fish. It was not well liked by the family. Sorry!
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11 users found this review helpful

Garlic Prime Rib

Reviewed: Mar. 15, 2011
You'll never need another recipe. This is it!
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10 users found this review helpful

Tater Tot Casserole III

Reviewed: Mar. 15, 2011
Probably fattening but it's great comfort food. My children loved it. Let's face it, I've had the recipe in my file for almost 10 years! I guess that makes it a keeper.
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9 users found this review helpful

Quick Chili I

Reviewed: Mar. 15, 2011
Muh. Easy but missing the depth of flavor associated with chili.
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8 users found this review helpful

Scalloped Corn

Reviewed: Dec. 1, 2008
This stuff is addictive! I followed the suggestions of other reviewers...1. I drained the corn. 2. I did not add the sugar. 3. I added 1 cup shredded cheddar and 4. I added 2 cups chopped ham. The recipe says "serves 12". Fat chance of that! It barely served 4 :)
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7 users found this review helpful

Puttanesca I

Reviewed: Mar. 7, 2011
I haven't a clue why the "one inch of anchovy paste" turned out looking so weird. But that's what it's supposed to say. I thought I'd died and gone to heaven. It was perfect for a weeknight meal...even on a Monday night!
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6 users found this review helpful

Louisiana Shrimp Casserole

Reviewed: Aug. 27, 2006
I read all the reviews (especially the negative ones). With that in mind, I made some adjustments: The rice was cooked with vegie broth. The shrimp were sauted with butter. I added a splash of dry sherry and some lemon juice too. I used cheddar cheese soup for the shrimp soup and mixed in about a cup of grated cheddar cheese AND topped it with more cheddar. It turned out great! Oh yes, and I used lots of large shrimp rather than the small ones.
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6 users found this review helpful

Rum-Spiked Horchata

Reviewed: Feb. 20, 2011
I had good intentions to follow the directions to a tee. That didn't happen. I only had pearl rice; worked fine. After grinding it with an immersion blender, let it sit in the fridge all day. Had no sweetened condensed milk so I used evaporated milk and 3/4 cup vanilla bean sugar (one vanilla bean split into 5# sugar...had been sitting there since Christmas). Long story short; it was amazing.
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5 users found this review helpful

Baked Dijon Salmon

Reviewed: Jan. 1, 2009
I followed the directions exactly. The butter/mustard/honey sauce was okay. However the pecan/breadcrumb topping was crispy on top and soggy underneath. It was like eating bready mush. Not a palate-pleaser. I recommend one of the many other simple recipes that highlight salmon's delicate taste. This suffocated it.
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5 users found this review helpful

Crispy Rosemary Chicken and Fries

Reviewed: Feb. 2, 2008
Thanks to previous readers' suggestions, this recipe turned out very good. Not crispy but still very tasty. First, I used boneless/skinless thighs. They weren't even totally thawed but that didn't seem to make a difference. I put the oil, rosemary (much more than called for), oregano and a big spoonful of chopped garlic in my Magic Bullet blender. I followed the rest of the recipe from there on out. It cooked in about 45 minutes.
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4 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Jul. 11, 2006
This is a delicious recipe that even my fish-hating teenager gobbled down. I baked rather than broiled. Came out wonderfully. Thank you for the great recipe! P.S. Love your name!
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4 users found this review helpful

Aussie Chicken

Reviewed: Feb. 15, 2005
Truly delicious. I skipped the corn syrup, used a zippier mustard, and used precooked real bacon bits. It was a hit with the family and now we make it at least once a week.
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4 users found this review helpful

Root Beer Float Cake I

Reviewed: Sep. 21, 2003
It was good but wasn't as "rootbeery" as I'd hoped.
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4 users found this review helpful

Dump Cake V

Reviewed: Sep. 21, 2003
I started out and realized I had no cherry pie filling so I substituted a jar of mincemeat. I reduced the butter to 3/4 c. and covered the cake with foil the first 40 minutes to help reduce the dry lump problems I'd read about. Then I uncovered it and finished the baking. It was a hit!
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4 users found this review helpful

Jenni's Turkey and Dressing Pie

Reviewed: Nov. 13, 2011
This was a hit at our post-Santa Bus potluck last night. After reading previous reviews I decided to tweak it a bit: 1) I added some poultry seasoning for more depth. 2) I used two packages of powdered turkey gravy blended with water (jarred gravy is e-x-p-e-n-s-i-v-e. It thickened up just fine. 3) I made and cooked the base the night before, reheated it on the stove while I made the stuffing. The base seemed a bit dry I added more water. 4) Since I used a cast iron Dutch oven, I put the whole shebang in the oven. ONE IMPORTANT NOTE: There's no way this recipe serves four unless they're starving athletes. It served eight people just fine. I plan on trying this recipe again with real Thanksgiving leftovers; especially the gravy. The stuffing mix with soup and cheese was amazing! Thanks, Jenni :o)
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3 users found this review helpful

Gyroll

Reviewed: Nov. 13, 2001
Too salty.
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3 users found this review helpful

Displaying results 1-20 (of 37) reviews
 
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