rebeccal Recipe Reviews (Pg. 1) - Allrecipes.com (10658823)

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Pork Chops with Raspberry Sauce

Reviewed: Oct. 12, 2008
I don't give five star ratings very often, but my husband and I both agreed that this recipe deserved it. It's definately a new favorite for us (and I think he would have eaten the entire recipe's worth at once, if I'd let him, haha). I realized too late (as in while cooking) that I didn't have any white wine vinegar on hand, so I substituted 1 T balsamic vinegar and 1 T white cooking wine instead, for some fabulous flavor. We both loved the mild sweetness of the sauce. Will definitely be making this again! Thanks!
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2 users found this review helpful

Daddy's Popcorn

Reviewed: Nov. 1, 2011
I used butter in place of the margarine and canola for the oil. The first time I tried cooking it, I ended up with complete disaster--burnt popcorn and a house full of smoke, so the second time I took a more patient approach and turned the heat down to medium high. The result was fantastic, and I'm not even a popcorn lover! (my husband and two-year-old are) We tend to like things on the salty side, so we added a little extra regular salt. I can see that there's definitely a little skill involved in making popcorn, so I'm glad I tried twice. Thanks!
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7 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

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

Jamie's Sweet and Easy Corn on the Cob

Reviewed: Aug. 1, 2012
Loved this corn on the cob and how quick and simple it is to make. Thanks a bunch!
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3 users found this review helpful
Photo by rebeccal

All Day Apple Butter

Reviewed: Oct. 26, 2011
This was absolutely delicious. The only ingredient change I made was the sweetener: I substituted 3/4 cup of honey for the sugar (I was starting with already-sweet gala apples I'd found on sale, so I knew it wouldn't need much). If I'd used white sugar, one cup would have been plenty. I prepped and started the apple butter before I went to bed at night, which gave it a long cooking time (the house smelled heavenly when we woke up!). The only issue I noted with the recipe, which someone else also mentioned, was that it took a long time to reduce. I ended up turning my crock pot on high with the lid off and it still took three hours for enough liquid to boil off. The end result is sure worth it though! This is a perfect fall recipe.
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5 users found this review helpful

Italian Sausage Soup with Tortellini

Reviewed: Oct. 10, 2012
This has become one of my new favorite soups. I usually use dried tortellini, and add extra water or broth to compensate. I also like an extra garlic clove or two.
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1 user found this review helpful

Winter Leek and Potato Soup

Reviewed: Oct. 10, 2012
This was very, very good. I used four cloves of minced garlic instead of garlic powder and whole milk instead of half and half. Because this made it a little thinner, I added some water with one tablespoon of corn starch just to make it a little less runny. The flavor turned out deliciously mild. I loved the addition of cheese--just enough to add to the flavor without making it a cheese soup.
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0 users found this review helpful

Ratatouille

Reviewed: Oct. 10, 2012
This was really good. I did saute the onions as recommended by others, and added some dried basil and oregano. Then I simplified baking by throwing all the ingredients into the dish and mixing them up before simply putting the cheese on top. I brought this to a potluck as a side dish and nothing was left by the end. Thanks!
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1 user found this review helpful

Playgroup Granola Bars

Reviewed: Nov. 1, 2011
I've never particularly cared for granola bars before, but I made these for my husband so he could have bars that were healthier than the store bought version, and now I'm sitting here eating a bunch of them myself. Yum! My only changes were to switch whole wheat flour for the all-purpose flour and cranberries (which were on sale) for the raisins. Then I cut the brown sugar down to 1/3 of a cup, which seemed just right. Don't think I'll be going back to buying the store bought version anytime soon. Now I'm excited to make these with all sorts of variations!
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2 users found this review helpful

Orange-Honey Glazed Ham

Reviewed: Apr. 25, 2010
This was truly the best ham I've ever had. I cooked the ham per packaged directions, made the glaze according to the recipe and added just one extra step immediately before applying the glaze: I scored the ham and studded it with whole cloves, then poured the glaze over. It was heavenly. My mouth still waters just thinking about it. This is going to become a holiday ham keeper for sure.
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2 users found this review helpful

Oven-Roasted Asparagus

Reviewed: Apr. 22, 2012
This recipe has made me love asparagus. I include all the "optional" things in the recipe, plus add an extra clove of minced garlic. I will note that the 1 tsp. of salt called for is WAY too much, and I've found that 1/2 tsp is plenty.
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1 user found this review helpful

Roasted Swiss Chard with Feta

Reviewed: Oct. 10, 2012
This is now one of my go-to chard recipes. Love it! The only change I've made is decreasing the feta to about 2 oz. That seems to be plenty every time.
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1 user found this review helpful

Garlic Delicata

Reviewed: Oct. 24, 2012
Delicata is definitely my new favorite squash after cooking this (and this is from a non-squash lover). For our small family, I made only one squash, used 2 T of the olive oil, 3 cloves of garlic (we love garlic), a good amount of the parsley, and added sea salt and black pepper to taste. I roasted mine in a cast iron pan, stirred twice during cooking, and pulled it out when it was golden brown on the sides, which was at about 25 minutes. Fabulous.
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4 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

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

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

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

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

Salmon with Lemon and Dill

Reviewed: Oct. 12, 2008
This has become my regular salmon recipe. Very tasty. I prefer to mix the lemon, butter, and seasonings together and then pour them over the salmon to avoid having all the dill caked on top of the salmon. I find this distributes the flavors much better.
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2 users found this review helpful

Displaying results 1-20 (of 38) reviews
 
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