DeBonna Recipe Reviews (Pg. 1) - Allrecipes.com (1075940)

Taco Soup III

Reviewed: Feb. 22, 2009

This turned out well. I went right by the recipe, except I reduced the ground beef to 1 lb. I browned the beef w/ onion and then put everything in my crockpot. It cooked on Low pretty much all day. It was pretty good the first night, but tasted a little acidic. The next night, I had leftovers and it tasted much better. After three nights, we reheated it in a pan on the stove for about 30 min. It was even better! The next time I made it, I tweaked the recipe a little, and it was a BIG improvement. I used 2 cans of diced, fire-roasted tomatoes with garlic and one 4 oz. can of chopped green chiles. The only ranch mix I could find was .4 oz. pack of buttermilk recipe. This tasted sooo much better than the first batch I made. Both times, I used Old El Paso low sodium taco seasoning packet. We served with cheese, sour cream, and Frank's Red Hot sauce to taste. Served with "Scoop" tortilla chips. Very yummy.

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Pumpkin Pancakes

Reviewed: Oct. 18, 2008

These are very hearty and quite good. Great for feeding a crowd, and healthy too with the right ingredients. I replaced 1/2 the flour with whole wheat graham flour and used canola oil. I also used red wine vinegar, and you could not taste it. These do brown up quickly and are so thick that it's hard to get the middles and sides done before they're brown. I've found that if they're a little soft when they come off the griddle, stack them on a plate, and carryover cooking will finish them off. We ate them warm, sprinkled with cinnamon sugar. Like a yummy pumpkin donut, but better!

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Southern Living magazine's Breakfast Casserole

Reviewed: Sep. 4, 2007

This recipe is quite possibly foolproof. I have made it several times with different thicknesses of "loaf bread" - thin, sandwich slices, etc. And it always comes out great. I have made it without letting it sit overnight, and it still comes out good (but overnight is preferred). I made it for my son's Christening brunch last week, and I made it ahead in stages: I measured the dry ingredients and put them in a "baggie" in my spice cabinet about 2 weeks ahead. I cubed the bread and put in freezer about 1 week prior. I also cooked up the sausage and froze that 1 week ahead. Then, the day I was going to make it (the day before the brunch), I let everything thaw. That night, all I had to do was dump the bread cubes, crumbled sausage, and a bag of pre-shredded cheese into the pan. Then I just mixed the wet ingredients (dumped the pre-measured seasonings in), poured into pan, and placed in the fridge. The next morning, I left it on the counter with a copy of the recipe for my party helper to bake. Everyone raved...especially our Northern visitors. They wanted the recipe for my "quiche." You really cannot tell that the base is bread!

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Creamy Broccoli Soup

Reviewed: May 1, 2006

This was so easy and very good. I did not have fresh broccoli, so I used a frozen, bagged mixture of broccoli, carrots, and cauliflower. I didn't measure the oregano, I only added a pinch, which was just the right amount. Any more would've been overpowering. I also used skim milk and mozzarella cheese. It was so creamy - - never would've known it was low-fat. I had leftovers the next day, which were even better. This combination of veggies reminds me of a creamy soup a neighborhood restaurant serves...creamy vegetable medley, I think. Thanks Marge! I will make this again and again.

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Absolute Stress

Reviewed: Dec. 6, 2005

Too strong, even with more juice added. Peach Schnapps makes it a bit too sweet. Sorry...

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Hillbilly Punch

Reviewed: Dec. 6, 2005

UGH...this is way too sweet. Not a bad flavor though.

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Best Ever Meatloaf I

Reviewed: Sep. 27, 2005

I'm on the fence with this recipe. First let me say that the texture is wonderful. It's tender, holds together well, and is moist, despite my using 93/7 lean ground beef. However, even after "doctoring" up the mixture with some substitutions/additions, it was still pretty bland. I used bloody mary mix in place of the tomato juice. The kind I buy is pretty zippy, so I was surprised I couldn't even taste it. I also added a dash of garlic powder in the mix and topped the loaf with a glaze made of ketchup, dijon mustard, and brown sugar. I can't imagine what it would've tasted like without these additions. I will probably make it again but with additional tweaking. I think I'll serve the leftovers with Lawry's season salt (kind of sweet/salty), ketchup and/or marinara.

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Chicken Tortilla Soup V

Reviewed: Sep. 18, 2004

This was OK. The instructions weren't clear about the chicken. It was difficult to "mix well" the garlic and cumin with two whole breast halves. Also, it never said what to do with the chicken after it was sauteed. So after the soup simmered awhile, I took it out, sliced it, and added it back. Personally, I think sauteed chicken is not as tender as poached. Next time, I will poach the chicken in the broth and shred it before making the rest of the soup. I will also sautee the onions beforehand so they're not so crunchy. Maybe add a little less salsa, as a whole cup was a bit overpowering. Definitely replace lime juice for the lemon. I've seen restaurants that serve lime wedges with tortilla soup. It's more "Mexican tasting" to me.

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Apple Crumble Pie

Reviewed: Jun. 26, 2004

Overall, very good! I will make again. This was my first attempt at an apple pie. I used Rome baking apples, since the recipe didn't specify what variety. (I like Granny Smith, but I was afraid it would be too tart.) I added 1/4 tsp. nutmeg to the cinnamon/sugar mixture. I also sprinkled some cinnamon into the crumble mixture. Used frozen deep dish crust, and replaced 1/4 cup of the crumble flour with oats. Pie was very watery. Will toss apples with flour next time. Crumble was a bit too sugary-sweet, so next time I'll use brown sugar to give it more richness. I'll probably also use a bit less butter. I like crumble topping a tad on the dry side. The moisture from the brown sugar will probably compensate for less butter.

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Acapulco Margarita Grouper

Reviewed: Aug. 15, 2003

I used mahi mahi in this recipe. I also used store bought fresh salsa (from the deli cooler in the supermarket) instead of making it as indicated here. Talk about quick, tasty, and healthy!

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Very Easy Risotto

Reviewed: Jun. 20, 2003

This is a very easy and delicious recipe. Not as good as the old fashioned method of constant stirring, but it will do.

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Baked Scallops

Reviewed: Jun. 12, 2003

My husband brought home a bag of frozen bay scallops, and I had no idea what to do with them. I am not a seafood eater and therefore had no idea how to cook them. This recipe was easy, fast, and delicious. I even ate a serving of them. They were quite tasty. (I just can't get past the thought of eating a shellfish, but my hubby devoured them.) The natural liquid from the scallops blends with the butter and topping to make sort of a bubbly creamy sauce. I didn't have onion powder, so I increased the garlic powder by half. I used California-style garlic powder with the parsley already in it, since I didn't have parsley either. Definitely toss the garlic with the butter and scallops. The warm butter brings out the garlic flavor, and the garlic sort of infuses the butter. No reason not to give this dish five stars. Will make again for a dinner party as an appetizer.

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Spicy Red Snapper

Reviewed: Jun. 2, 2003

This was delicious! Based on other comments saying it was too spicy, I reduced the red pepper flakes by 1/4. It was just right. I also added a spoonful of commerical spaghetti sauce to help thicken the sauce. I will definitely make again. I'm planning to make it for a dinner party for five.

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Chocolate Rum Cake

Reviewed: Mar. 31, 2003

This cake is FANTASTIC! After visiting Grand Cayman on our honeymoon, my husband got hooked on the popular rum cakes they sell there made with local rum. I wanted a recipe that recreated that cake, and this is it! In fact, this cake is even better! My hubby and neighbor raved! Regarding the glaze, it's not supposed to be white, thick, or sugary like icing. It's supposed to soak into the cake to give it that buttery rum flavor. I used gold Tortuga rum and would recommend gold over white because it typically has more flavor. Next time, I will let the glaze soak in longer than 30 min. One side of the cake stuck to the pan, I think because it was still too wet where the glaze ran down the side of the pan. Needs more time to absorb into the cake.

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19 users found this review helpful