Bebe Recipe Reviews (Pg. 1) - Allrecipes.com (10826713)

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Shrimp Etouffee II

Reviewed: Aug. 21, 2007
Me, I like it the Cajun way with a brown roux (you can make it in the microwave if you must), and a dash or two of Lea & Perrins. Chopped scallion tops and a few lemon slices make a pretty presentation, too! Yes, I'm from Houma and N'awlins myself.
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4 users found this review helpful

Broiled Grouper with Creamy Crab and Shrimp Sauce

Reviewed: Aug. 21, 2007
Being from Louisiana, I avoid using canned crab and shrimp if I can get fresh. The juices of fresh seafood add so much to the flavor as it cooks or "soaks" in the sauce. I believe they call the "marrying" of the ingredients. Otherwise tis is a GREAT recipe!
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2 users found this review helpful

Microwave Corn on the Cob

Reviewed: Aug. 28, 2007
Hey, you stole my recipe secret!:} I strip off the silks,lightly scrub the ear (ok so I'm paranoid about insecticides)wrap it in a wet paper towel and nuke it for 3 minutes, not five. Then I season it with whatever wonderful, trendy topping. It actually is so naturally good in the summer time, that me, the great chef can enjoy it that way- butter and sea salt are good too. Try it wrapped with fresh herbs and slathered with your favorite oil & vinegar based salad dressing, if you must.
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6 users found this review helpful

Perfect Turkey

Reviewed: Sep. 7, 2007
I've often wondered why it is a rare thing to see a recipe for roasting a whole turkey breast down. Since the breast tends to dry out, This makes sense to me. Also my personal recipe adds eaual amounts of salt and sugar to the brine. I think it is one cup of each.I don't know if this makes it juicier, but mine sure was juicy.
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12 users found this review helpful

Orange Muffins

Reviewed: Sep. 7, 2007
This is similar to a recipe my friend gave me in New Zealand. I lost it so I will try this. The differences are that she used small bits of crystalized candied ginger and a few bits of the meat of the orance too.
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1 user found this review helpful

Parker's Famous Margaritas

Reviewed: Sep. 30, 2007
This is an excellent recipe. I'm with Parker in that I don't use Margarita mix unless I absolutely have to for some reason. I don't use sweetened lime juice but it sounds like a good idea. Otherwise this is just the way I make them. Since limes are half the price of lemons these days, it is easy to buy a bunch of limes, use a juicer and make a big batch of coctails, freezing the extra lime juice for another day. I also make a diet version with orange extract and splenda instead of Triple Sec. It has to be customized for the individual's taste as to how much of each one uses of each but it helps lower the calories.
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3 users found this review helpful

Excellent Shrimp Creole

Reviewed: Sep. 30, 2007
REVISED REVEIW Go Saints! Yes I'm from Nawlins myself and this is a good recipe except this way too much roux.That's the amount I use to cook a gumbo for 8-10 people!Try 1/4 that amount and brown it to a light tan color or even darker. Otherwise the end result will be way too floury and thick. I like to used chopped fresh tomatoes, especially in summer. I also add a little dry white wine. If you don't use Cajun seasonings add salt, black and red pepper to taste.PLUS chopped fresh basil and 1/2-1 tsp thymne. Adjust seasonings to taste after the ingredients have a chance to marry. Put your favorite Cajun Hot Sauce on the table.
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57 users found this review helpful

Pork, Broccoli and Rice Casserole

Reviewed: Sep. 30, 2007
Thanks for a good recipe. I had some left over roasted pork tenderloin and brown rice an needed an idea of what to do with it. I substituted cream of mushoom and cream of chicken only because I didn't have the celery soup. I also didn't have any broccoli left(darn) so I threw in some french-style green beans and topped it all with OJ's Fried Onion Rings. Shades of the ole T'Day green bean casserole re-visited. Double-double leftovers? I may try this with leftover turkey too.
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2 users found this review helpful

Devil's Steak Sauce

Reviewed: Oct. 15, 2007
I have only one question. what country is the contributor from? I lived in New Zealand, and they called ribeyes, Scotch fillet and ketchup was called tomato sauce. My son came to visit from the USA, and I tried to explain that to him, but he got two cans (tins) of ketchup anyway. Our spaghetti sauce was really ketchup-y and sweet as a result because he was too embarrassed to exchange it.:}
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1 user found this review helpful

Mushroom Saute

Reviewed: Oct. 15, 2007
This is a good side dish, but my son prefers it with a little sherry and green onions, tops and bottons,f finely sliced.
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2 users found this review helpful

South Texas Style Tartar Sauce

Reviewed: Jan. 22, 2008
It seems I can never just make a recipe, even one as good as this I used 1 1/2 cups light Hellman's mayonnaise, added 2 TB or so of capers.This depends on how much you like capers and how much you're making. I made four big servings, Then added lemon juice, one tsp per serving. Used a little less pickle and added Tabasco hot sauce to taste. My tartar sauce turned a pretty pastel pink.The onions are important. Don't be stingy with then, they add a little crunch. Do refrigerate it for up to a day before using to let the flavors marry. Cajun Belle
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7 users found this review helpful

Green Tomato Relish

Reviewed: Jan. 22, 2008
Nanna, my first hubbie's grandmother used to put up a big batch of this made with ripe tomatoes once a year. She called it homemade ketchup. The local Catfish Cafe in Shelbyville, TN. had this green tomato relish on the table for whatever you wanted to eat it with, YUM! My fav was fried catfish, white beans, this relish and hot cornbread. Thanks so much for the recipe! I'm going to make it this way And try to make a light version with a combo of sugar and Splenda. I'll let you know if the light version passes the taste test. Cajun Belle
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3 users found this review helpful

Garlic Cajun Ribs

Reviewed: Jan. 22, 2008
Use a salt free Cajun seasoning, but watch out for MSG, if you don't want it. Then maybe add Sea Salt to taste instead of so much iodonized salt. Maybe add just a little of your chosen salty seasonings at a time until it tastes right. Be careful in your choice of bbq sauce too. Hidden salt and/or MSG builds up and can ruin a wonderful recipe like this. I love salt but come on....I like to use a Zatarain Shrimp boiling bag in the water and Mrs Dash for a salt free zippy seasoning on the ribs. My brothers say that precooking ribs in any way is a sacrilege to good bbq cook! They cook them in a heavy duty covered pit for hours (Like four)with wood chips pre-soaked in soapy water and then drained and wrapped in foil(the chips, not the ribs!) just above smoking temperature. You have to be very careful that the fire doesn't get too hot or go out altogether. Way too much work for me, but then I'm a "wimmen". Bon appetite, chers. PS once you get the bbq ribs right, try these tips and eat them right out of the boiling pot! Just simmer them in seasoned water until tender, about twice as long. Throw some corn or red potatoes to the mix but add a little more salt because both of these veggies soak up the salt.
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Puttanesca I

Reviewed: Jan. 26, 2008
Beautiful. Adding the sundried tomatoes is a great idea or you might try simmering the tomatoes until the juice is reduced to about half. I would suggest using good oil cured kalamata olives (yes you have to pit them. Use the best brand of oil packed anchovies you can find and use the anchovy oolive oil for extra anchovy flavor.
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2 users found this review helpful

 
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