WEEBRIE Recipe Reviews (Pg. 1) - Allrecipes.com (1096649)

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Banana Pudding IV

Reviewed: Nov. 4, 2006
I am really posting this review on behalf of my family. They LOVE this recipe. I've been making it for years now and am only now writing a review. I had a get-together last week and my sister actually got irritated with me because I hadn't made "My Banana Pudding." I keep telling them that I got the recipe here, and they keep attributing it to me! Oh well, I'll take the compliment! Change NOTHING, but do make the sure the cream cheese is room temperature. It's divine, and this is coming from a family born and bred in Savannah. We know good banana pudding! The ONLY advice I would give is being careful when you use a hand mixer - It can get a little "splashy". I use a tupperware top to block the spritzes. Of course, I usually don't make desserts, so I could very well just be inept. Regardless, you will LOVE this recipe, and fans of banana pudding will rave and quite possibly buy you gifts. When I make this I have to double the recipe so my husband can eat the other half! He actualy (jokingly) encourages party guests not to eat it so that he can pig out later. It's a little alarming, how much of this one grown man can eat, but that's my problem, not yours! Make this!!!!!
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41 users found this review helpful

Overnight Blueberry French Toast

Reviewed: Jan. 21, 2012
Wow. An instant family favorite. Made for a brunch and everyone raved. I took another reviewer's suggestion and used 1 1/2 blocks of cream cheese whipped with 1/4 confectioner's sugar. Then I put it in an icing bag (you can use a plastic baggy with the corner cut off) and it made it very easy to squirt all over the bread. :) Also sprinkled it all with a little nutmeg and cinnamon before it went in the fridge overnight. Wonderful recipe - you won't be disappointed!
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19 users found this review helpful

Basic Beurre Blanc

Reviewed: Feb. 12, 2010
Only used 3/4 cup butter - served over mushroom ravioli - it was WONDERFUL! Just make sure you whisk - A LOT! I'll be saving this one!
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11 users found this review helpful

Grilled Pork Rub

Reviewed: Sep. 27, 2005
I use this recipe several times a month. It's perfect for pork chops, pork roasts, etc! HIGHLY recommended - I always get compliments, and it takes just minutes to throw it together!
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9 users found this review helpful

Beer Cheese Pretzel and Dip

Reviewed: May 22, 2008
I haven't made the pretzels in this recipe, but I've made the dip - a LOT. My husband and I love it - we just made several batches to take to the beach with friends! We serve it with hard sourdough pretzels and it's wonderful!!!
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4 users found this review helpful

Chicken Breasts in a Date, Caper, and Mascarpone Sauce with Couscous

Reviewed: Jan. 21, 2012
I thought this sounded pretty bizarre, but I was ever so curious - I am SO GLAD I made it. Friends and family now request it ALL the time at my house. The kids really love it - they call it "Adventure Chicken" (cause of the capers - get it? Capers? Adventures? Ahem.) I can't get enough of the sauce, it's just excellent. Wickedchef, this is outstanding!!
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2 users found this review helpful

Curried Chicken Tea Sandwiches

Reviewed: Mar. 4, 2010
Made this tonight for three hungry men - two of them in their 30's and one aged 9 - and it was devoured. I served it with potato chips and carrot sticks (can you tell I just threw this meal together?), and I even cut off the crusts and sliced them into triangles, all fancy and whatnot. I think I added a bit more curry - and a bit of ground pepper - but this is WONDERFUL as is. Bravo!
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2 users found this review helpful

Slow Cooker Chicken Taco Soup

Reviewed: Jan. 19, 2010
Our family LOVES this! Served with sour cream, scallions and cheese on top, and tortilla chips crushed up - it's perfect! Thanks for an easy and inexpensive (and non-labor-intensive) dinner solution!
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2 users found this review helpful

Cajun Seafood Pasta

Reviewed: Oct. 1, 2003
This is easily my favorite dish to make. Some advice about reheating: If you have any of the cheeses remaining you can add a little milk and a sprinkle of cheese and reheat in a sauce pan. It brings the sauce back to life. I normally increase the sauce by 1/2 as well. I've added sausage, scallops, shrimp, crawfish, crab and all manner of meats to this.
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2 users found this review helpful

Scallops with White Wine Sauce I

Reviewed: Jan. 21, 2012
This was a great start to a wonderful sauce, though I did make changes. I ended up using an extra 1/4 cup of cream, and added Old Bay, salt, pepper, and nutmeg. Served over shrimp and angel hair pasta, and sprinkled a bit of parmesan on at the end. It is a lot of butter, but with a little extra cream and a lot of whisking I think it came out great! Husband loved it too!
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1 user found this review helpful

Incredibly Cheesy Turkey Meatloaf

Reviewed: Jan. 19, 2010
We make this about every three weeks - kids and adult guests request it. I recommend adding 1/2 onion, and making the topping as follows: 1/2 c ketchup, 1/2 c BBQ sauce, plus 2 T brown sugar. Use about 1/3 of that to baste - once halfway through and once about ten minutes before it's done. Reserve the rest for sauce - I promise, kids will love this!
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1 user found this review helpful

Stef's Super Cheesy Garlic Bread

Reviewed: Sep. 30, 2009
This bread was FANTASTIC! Made it with lasagna tonight and husband and kids raved. I cut the recipe in half for a long, thin loaf of French bread and it was plenty. This is totally going into the rotation at my house!
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1 user found this review helpful

Grandma's Doughnuts

Reviewed: Sep. 27, 2005
OHMIGOD. Tastes like a funnel cake. FAB!!!
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1 user found this review helpful

Rib Eye Steaks with a Soy and Ginger Marinade

Reviewed: Aug. 22, 2001
This recipe is outstanding. It is very quick, easy, and my husband LOVED it. I am just about to make it again tonite (the steak is marinating as I write this!). Thank you!!!
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1 user found this review helpful

 
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