rebeccal Recipe Reviews (Pg. 2) - Allrecipes.com (10658823)

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Leek Potato Mushroom Cheddar Soup

Reviewed: Mar. 9, 2008
I hate to be a naysayer, especially on a popular recipe, but despite adding celery, onion, basil and parsley, we still found this soup to be pretty bland and lifeless, and the majority of it ended up in the trash (a first for me). Sorry.
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2 users found this review helpful

Marinated Baked Pork Chops

Reviewed: Feb. 29, 2008
The flavor of these chops was good, but there was something a little bit lacking, which I think has more to do with the means of cooking, rather than the marinade itself. Ultimately, I think this marinade would make some fantastic grilled pork chops, but baking it is rather boring. Some other notes: I made the entire marinade recipe for two chops, and wouldn't have wanted any less. Also, actually leaving the chops to marinate for a couple hours(had I had the time) would have given more flavor. The only thing I added in cooking was chopping up 1/2 onion and throwing it on top of the chops after coating them with sauce; I think this was a good addition. Update: this recipe does work much better as a grill marinade. Grilled, I give it 4 stars, baked, only 3.
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10 users found this review helpful

Mom's Best Pork Chops

Reviewed: Feb. 29, 2008
These have a pretty good flavor, and were crisp and juicy. I put the spices in the cracker mix, for a better coating and added pepper and thyme for more taste. If you find the recipe a bit greasy (oil does come out during the baking process), I suggest draining the chops on paper towels before serving.
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33 users found this review helpful

Black Beans and Rice

Reviewed: Feb. 14, 2008
To preface my review, my star rating may not be accurate specifically to the recipe itself, because this is a great, tasty, basic recipe, but I took it to the next level to create five star burritos with a Mexican flair. Yummy! As the starting point, I left the original recipe nearly as is, with these minor changes: 1. I only had 1/2 onion on hand and that was plenty. 2. I added one stalk of celery chopped, and sauteed it with the rest of the vegetables. 3. Instead of tomato sauce, I mixed in about 1/4 cup of medium Pace Picante Sauce, for more flavor. 4. I stopped short of adding the cheese at this point. Next, I cooked some meat for the burritos, simply taking a couple pork chops, cutting them into small, bite-sized pieces and browning them until thoroughly cooked in 2 T butter, seasoning them with a desired amount of pepper, onion powder, garlic powder, and basil, to compliment the veggie mix. You could easily do this as well with a couple chicken breasts or some nice beef. Finally, to put it all together, I warmed flour tortillas in the microwave, and then filled them with the veggie mix, meat, and cheese, and then punctuated the mix with a desired amount of Tapatio hot sauce for a final spicy touch. (A little sour cream would also have been nice, but we were out of that). Regardless, the result was homemade burrito heaven. This is something I will end up making again and again. Thanks!
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22 users found this review helpful

Baked Chicken Nuggets

Reviewed: Jan. 29, 2008
Yummy. My husband declares these the best chicken nuggets he's ever had. I didn't have Italian seasoned breadcrumbs on hand, so I used plain and added 1 T of an Italian seasoning mix to the bread crumbs before adding the other seasonings. I also substituted 2 beaten eggs for the butter for extra sticking power. The results were fantastic. Tastes even better cold from the refrigerator the next day. Another "next day" suggestion that's slightly higher in fat content: my husband and I also found that these also taste great if you fry them in oil, turning once so that both sides get nice and crispy and somewhat browned.
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4 users found this review helpful

Easy Rosemary Chicken

Reviewed: Jan. 28, 2008
The flavor of this was ok, although I think it was a little bit too piney for my taste.
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7 users found this review helpful

Thyme Pepper Burgers

Reviewed: Jan. 28, 2008
This is definately the best skillet-cooked burger recipe I've had had. I followed the recipe primarily except for omitting the salt, pouring in a full can of beef broth to increase the sauce, and adding some provolone cheese at the end. The sauce was fantastic, with a great flavor. The down side: my husband and I found the burgers a little bland, because almost all the seasonings were in the sauce, rather than the burger. I think that for next time, my recommendation would be to sprinkle some of the thyme on each side of the burgers during the browning stage, along with some other seasonings, such as pepper, onion powder, and garlic powder. I will be making this again in the future.
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9 users found this review helpful

Split Pea Soup with Rosemary

Reviewed: Dec. 28, 2007
This split pea soup was absolutely fantastic! The flavors compliment each other beautifully. I froze most of what was left in small portions to bring with me to work and now find myself craving it frequently. My only changes were to increase the bacon, putting in a full 12 oz. rather than just six slices. While the bacon was cooking, I also sprinkled in a small amount of liquid smoke, for extra flavor. I also ended up simmering the soup for approximately two hours, giving the peas a lot of time to really become mushy and start to fall apart, becoming a part of the broth. Yummy!
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4 users found this review helpful

Creamy Potato Leek Soup II

Reviewed: Dec. 28, 2007
I can see how some people would call this recipe "bland." After adding one clove of pressed garlic, 1 tsp. savoury, and pepper to taste, the flavor of this soup was still very mild and delicate. I found that it was very important to let the soup cool somewhat before eating it. When it was hot, the flavors were overpowered by the heat. Overall though, I thought that the flavors in this recipe worked together well, although it will not likely become a family favorite.
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2 users found this review helpful

Fantasy Fudge

Reviewed: Dec. 28, 2007
This is a very good, tasty basic fudge recipe, although VERY rich and sugary. I've always had a difficult time making fudge, as I live at high altitude, because boiling points are different. In the past, when making fudge, I've tried to bring it up to 234 degrees, and ended up with dry, crumbling fudge. With this recipe, the sugar/butter/milk mixture reached a rolling boil, and when it had only risen to 225 degrees after ten minutes of boiling and was starting to scorch despite constant, active stirring, I did a cold water test and found that it was at a hard ball already. I took it away from the heat and continued to follow the recipe as directed. In the end, the fudge ended up just the right consistency, but until it set, I was still nervous.
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6 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Dec. 20, 2007
This bread definitely deserves five stars! I baked it for my husband's family at Thanksgiving and plan on making it again for my family for Christmas. I made only a couple minor changes suggested by others, exchanging half the oil for applesauce, and changing the sugar to 1 1/2 cups white and 1 cup brown. Lastly, I also mixed up some butter, white sugar, and cinnamon, poked holes in the bread crust, and drizzled it over. Heavenly. Thank you!
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2 users found this review helpful

Mushroom Sauce Baked Pork Chops

Reviewed: Dec. 20, 2007
The pork chops were good, but pretty close to what I already make, although I found that browning them in butter was a nice change. The potatoes, however, were disappointing.
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0 users found this review helpful

Lemon Garlic Tilapia

Reviewed: Dec. 20, 2007
This recipe was absolutely fabulous! I took a few suggestions and increased the butter to 4 tablespoons and then sauteed the garlic in the butter, mixing in the spices, in the mean time pouring the lemon on the tilapia to let it soak in the flavor. After I finished saute-ing, I poured the mix over the fish and baked it at 400 F for 12 minutes. The result was perfect, tender, flaky fish. In agreement with some other people's reviews, the lemon was pretty tangy. I personally love lemon, and thought it was great, but my husband found it a bit excessive and sprinkled some salt on his fish to calm down the lemon. Thank you!
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1 user found this review helpful

Easy Honey Mustard Mozzarella Chicken

Reviewed: Nov. 8, 2007
My husband had the widest eyes with the first bite of this recipe and still claims that it ranks as one of his all time favorite meals. For my two-bits worth of changes, I wrapped each chicken breast in two slices of bacon. I prepared the sauce using the honey and regular mustard, but seasoned it with pepper, savoury, oregano, and onion flakes, rather than lemon pepper. Near the end of the baking, I took the chicken out of the oven, ladled the sauce over the chicken again, added the cheese, and returned it to the oven just long enough for the cheese to barely start toasting. The results were excellent. Thank you!
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2 users found this review helpful

Grandma's Oatmeal Raisin Cookies

Reviewed: Nov. 8, 2007
The spices in this recipe were excellent, and the cookies had a great flavor; my only complaint is that the cookies are very dense and your mouth feels strangely sucked dry of all its moisture after each bite. Also, (this may be an altitude problem), I had to cook them a couple extra minutes, and I needed to flatten the cookies prior to cooking them or they cooked in near-perfect balls, haha. The first batch looked pretty funny.
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6 users found this review helpful

Sugar Cookies VI

Reviewed: Nov. 8, 2007
I've never been a big fan of sugar cookies, but these are by far the best I've ever had! My husband and I could not stop eating them, and between the two of us, they disappeared within a week. The only change I made to this recipe was adding 1 tsp. of almond extract. Delicious! Thank you.
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6 users found this review helpful

Bacon-Topped Meat Loaf

Reviewed: Nov. 8, 2007
This meatloaf was good. I didn't have any chili sauce on hand, so I used barbeque sauce instead, and made a much smaller recipe since it was for just my husband and I. There was still so much onion in the recipe, however, that the meat loaf started falling apart when sliced, and the meat loaf was a little short on flavor. Next time, I'll add more barbeque sauce and less onion. All in all, it's a keeper.
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1 user found this review helpful

Golden Pork Chops

Reviewed: Nov. 8, 2007
Delicious! I made this recipe along the lines of some other reviewers, first sauteing the onions and mushrooms in vegetable oil. I then set those aside and browned the pork chops in the same oil, seasoning both sides with seasoning salt, pepper, garlic powder, ginger, and thyme. I mixed together the soup, leftover water from the canned mushrooms, onion, and mushrooms, and then added all the same spices to that mix for the sauce. Since the pork chops were already browned, I baked them for only 30 minutes, at which point they were thoroughly cooked but still juicy. The results were fantastic! It would've probably been bland, but the thyme and browning the meat really made the recipe. Will cook this again!
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87 users found this review helpful

Displaying results 21-38 (of 38) reviews
 
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