Becki67 Recipe Reviews (Pg. 1) - Allrecipes.com (10855909)

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Becki67

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Filipino Lumpia

Reviewed: Jan. 19, 2013
These were absolutely delicious, and tasted just like lumpia I tried at an ethnic food festival. Sometimes when I prepare Asian food it's blander than I would like, but these were richly flavored. I was prepared to use spring roll wrappers, but happily was able to find lumpia wrappers at my local Asian market. My only disappointment was that the amount of filling I had only filled about a dozen lumpia. I might double the filling amount next time, because it's a shame to let all those extra lumpia wrappers go to waste!
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High Temperature Eye-of-Round Roast

Reviewed: Nov. 10, 2012
I bought one of these roasts for my husband's birthday meal and THEN went online looking for a recipe. This one popped up, and so many people said that this was the only way to cook this cut of meat. It seemed like a weird cooking method to me, but who am I to disagree with a thousand reviewers? I'm glad I took the leap of faith. I rubbed the roast with salt, pepper, seasoned salt, garlic powder and onion powder and cooked as directed. The roast came out of the oven much smaller than it went in, and looked possibly overcooked on the outside. But it wasn't! It was cooked absolutely perfectly, flavorful and juicy. Best of all, the pan drippings, thickened with a little flour and cooked with a can of beef broth added made the easiest and best beef gravy I have ever tasted. It was deep and rich in color and flavor and complemented the roast perfectly. We wanted to lick our plates, it was that good.
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Homemade Pizza Sauce

Reviewed: Jul. 29, 2012
This was incredibly easy, and very good in taste, color, and consistency. I substituted agave syrup for the brown sugar, but otherwise made it just as directed.
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Pizza Dough I

Reviewed: Jul. 29, 2012
I was making pizzas on the grill for the family and wanted a dough that didn't have to rise for hours. Decided to give this a try, though I was skeptical: could something so easy be good enough? YES! I did actually wind up letting it rise for a couple of hours due to my schedule, and it was great. It grilled up beautifully--a little puffy, but maybe had I not let it rise it would have been thinner. Still excellent, though. Had some dough left over (I made three recipes) so I used some to make a gorgeous stromboli for lunch the next day. Perfect!
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Grandma Jeanette's Amazing German Red Cabbage

Reviewed: Jul. 28, 2012
I thought this was very good and I will certainly make it again. I think I might add more apples. While it was tasty, and my husband enjoyed it (while admitting he doesn't usually care for cabbage), it didn't quite live up to the reviews, in my opinion. I may also have been judging it against the red cabbage at a local restaurant, which is truly addictive.
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3 users found this review helpful
Photo by Becki67

Jay's Jerk Chicken

Reviewed: Jun. 24, 2012
This was spectacular! Easy to make and full of flavor, but not too spicy. I did add a little crushed garlic to the marinade, and I boiled down the leftover marinade to use to baste the chicken while it grilled, which I highly recommend. The chicken came out juicy and delicious, every bit as good as any jerk chicken I've had in a restaurant.
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Galaktoboureko

Reviewed: May 19, 2012
If you want an easy Greek dessert, make rice pudding. If you want a mind-blowing one, make this. Although time-consuming, it wasn't terribly difficult. I couldn't find semolina flour, so I used all-purpose, which made the custard lumpier than I would have liked, but once it was baked the lumps disappeared. I have sinceread elsewhere that farina can be substituted for the semolina. Aside from using all-purpose flour, the only change I made was adding a little cinnamon to the syrup. It was an excellent addition, giving the syrup a little more oomph. The custard was a little grainier than I expected, but that may have been my own fault, for the way I combined the egg mixture and the flour-milk mixture. Still incredibly delicious, though.
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Photo by Becki67

Crispy Vegetable Pakoras

Reviewed: Mar. 19, 2012
I will definitely make this again. These really were very easy to make. I'm glad I listened to other reviewers who chopped the veggies into smaller bits and mixed them directly with the batter; that worked well. I also appreciated the tip to cook the pakoras until they look like they're a little overdone--they came out perfect that way. I wish I had heeded the reviewers who said to double the spices and salt. I felt the batter was a little bland; I would have liked some cumin in it. And for some reason, although I measured carefully, my batter was very thin. I wound up sifting quite a bit more chick pea flour over the batter/veggie mix and continuing to mix until I had the desired consistency. (Perhaps I should have added extra spices at this point). Overall, though, they came out great with my little adjustments, and I will tweak further next time by adding more spice.
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5 users found this review helpful

Crumb Cake II

Reviewed: Dec. 21, 2011
This was a very good coffee cake; nice and moist and flavorful. I didn't have buttermilk, so I used a standard substitution (a tablespoon of white vinegar, with milk added to total one cup liquid) which worked fine. My son had to be restrained from eating the whole thing. My husband liked it a lot, too. My daughter and I prefer a more buttery, firm cake with a more cinnamon-y topping. That's just a matter of personal preference, though--the cake as is is great.
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Marinated Pork Tenderloin

Reviewed: Dec. 18, 2011
My husband, son, and I all thought this was great, but the real reason it gets five stars is that the pickiest child in the world, my daughter, actually asked for seconds. I roasted the tenderloins in the oven for 35 minutes at 400 degrees and they came out perfect. As other reviewers suggested, I doubled the marinade recipe, reserved half of it, and made a sauce on the stovetop. That was fantastic, too. This will definitely go into the regular recipe rotation.
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3 users found this review helpful

Pumpkin Pie Squares

Reviewed: Oct. 9, 2011
I don't know if I will ever make regular pumpkin pie again. I first made it for a retreat weekend to which everyone brought food and snacks and these squares got unanimous rave reviews. I've made them many times since with the same response. They're incredibly quick and simple to make, easy to serve, and have a delicious pumpkin pie flavor and texture. They are wonderful for occasions like Thanksgiving when there are likely to be many desserts, because people can have "just a taste" rather than taking a whole large slice of pie.
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Arroz con Pollo II

Reviewed: Oct. 1, 2011
I made this with boneless skinless chicken breasts, frozen peas instead of canned, and used Goya Sazon in place of the saffron I didn't have. The chicken was tender, and the flavor was very good; I will definitely make it again. But I wish I had read the reviews before making this dish. This recipe is poorly written. After preparing it, I can only assume that the chicken bouillon cubes were meant to be dissolved in two cups of water, as the rice clearly needed more liquid to cook. I added some part way through the cook time, but it was too little, too late, and the rice was a little undercooked when I served the dish. I did cover the dish while cooking the rice, although that wasn't specified. Had I not done that, I think the rice would have been too crunchy to eat. As I mentioned, I used frozen peas in place of canned, and they worked out fine. But clearly, another flaw with the recipe was the description of how the peas are to be used. The ingredients specify that the can of peas is to be drained, but doesn't specify to reserve the liquid. Later, the recipe instructs to use the liquid from the peas. I think if this recipe were properly written, the results from following it would be outstanding.
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German Spaetzle Dumplings

Reviewed: Aug. 24, 2011
I couldn't find my usual spaetzle recipe, so I tried this one. I found the dumplings a little lighter than my other recipe, but not as flavorful. (I may have put too little nutmeg; I just grated it directly into the bowl.) This recipe was very good, and I would not hesitate to make it again. If you like spaetzle, I highly recommend getting a good-quality stainless steel spaetzle maker (the kind that looks like a food mill with a crank on the top). It's a little bit of a hassle to clean, but not terrible, and it makes spaetzle-making sooo much easier.
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Hearty Stir-Fry Salad

Reviewed: Aug. 24, 2011
This was very good. Maybe my expectations were heightened too much by the other reviews, but I thought it was just "very good." My husband, on the other hand, raved about it and asked if he could take the rest of it to work for lunch the next day.
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Spicy Southwestern Turkey Meatloaf

Reviewed: Dec. 3, 2010
Easy (no chopping onions and measuring seasonings--it's all in the salsa), healthful (lean meat and whole grain) and delicious (everyone I've shared this with has loved it, including my son who is suspicious of "foods that are mixed together"). It's hard to believe something with only four ingredients could be so good, but it is.
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New England Clam Chowder I

Reviewed: Nov. 17, 2010
This was very good, but I wish it had been thicker. Next time I make it I will add a couple of tablespoons of flour to the rendered bacon fat in the pan to make a roux. Also, instead of using all water to cook the potatoes, I will use the rest of the clam juice from the canned clams. I felt that it needed a little something extra as far as flavor, and that might have done it. As it was, a little extra salt and pepper improved it tremendously.
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Thai Pumpkin Soup

Reviewed: Oct. 24, 2010
I have to say, I didn't love this. I followed the recipe to the letter at first. When I tasted the soup, it had plenty of heat, but was strangely still bland despite that. Adding salt helped a lot, but I still felt it needed a sour component to balance it out. If I had had limes on hand, that might have done the trick. If I make this again, I will be sure to squeeze in some lime juice near or at the end of cooking.
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Slow Cooker Buffalo Chicken Sandwiches

Reviewed: May 28, 2010
I couldn't believe how juicy, tender and flavorful this was. I followed the advice of other reviewers and added a bit of chicken broth at the beginning of the cook time. Back in Western New York, we don't buy bottled "wing sauce;" we mix Frank's Hot Sauce and melted butter (the more butter, the milder the sauce). I did that here, and omitted the butter added later in the recipe. Like others, I didn't have dry ranch dressing mix on hand and substituted in regular ranch dressing. It was fine, but I will try it next time with the dry mix. I didn't add more wing sauce at the end--it was more than spicy and saucy enough at that point. Very well received at the potluck to which I took it, and many people asked for the recipe.
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Pear Pie III

Reviewed: May 19, 2010
I made this pie repeatedly throughout the holiday season last year. It's so easy, pretty, and different from the pies you usually see on the holiday table. My extended family loved this at Thanksgiving.
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Lentil Soup

Reviewed: May 19, 2010
This had excellent flavor. The only alteration I made to the recipe was using petite diced tomatoes instead of crushed. It was a very visually appealing soup, in addition to being tasty and healthful!
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4 users found this review helpful

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