duboo Recipe Reviews (Pg. 1) - Allrecipes.com (11753528)

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Dad's Spaghetti Sauce with Coffee

Reviewed: Jun. 1, 2015
I was very disappointed in this recipe. It was extremely bland. This recipe makes a lot of sauce, so I should have known that one jar of sauce and no other Italian seasonings, that it wouldn't have much flavor. All I could taste was the beef, tomato sauce, peppers and a hint of coffee. I followed the recipe and procedure exactly as written.
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Nutella® Coffee Shake

Reviewed: May 22, 2015
I made this for my lady and she loved it. She thinks this will be a regular thing for her. Thank you!
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Jamaican Oxtail with Broad Beans

Reviewed: May 14, 2015
This recipe is amazing and brings me right back to Jamaica! This is my first time using both oxtail and sun bonnet peppers. I followed the recipe really close, but I had to substitute scotch bonnet pepper powder for the actual pepper. I used 1/2 teaspoon which gave this a nice bite, but wasn't wipe your forehead bite. I think you need to be at 3/4 teaspoon to 1 teaspoon of powder for that. I ABSOLUTELY LOVED the flavor of the scotch bonnet and can't wait to use it in other meals. The oxtail itself was really nice and not as fatty as I expected. I did also sub in allspice powder for berries (about 1/4 teaspoon). This meal has every flavor that I've been missing and I can't wait to make it again. Thank you Sunny!
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Chocolate Caramel Cheesecake

Reviewed: May 10, 2015
I made this for my Mom on Mother's Day and I picked a good recipe for the occasion. It's nice and creamy and rich. Served with caramel and homemade whipped cream makes this very sinful and completely worth it. I did have issues making the caramel and I threw the first batch away. I thought it was boiling a little too hard, so I reduced the heat to low for a slower boil. What happened was the water evaporated and the sugar crystallized. On the second try, I kept it at a higher heat as the instructions say, and it came out perfect. The other issue I had was the baking time. My oven temperature is dead on, and I followed the baking time, but I had to add 15 minutes to the time to get it to set up like it was supposed to. I have a feeling that the increased bake time was because I used the tinfoil around my pan, just in case it leaked. I think this may have added an extra layer of insulation. I wouldn't do that again, I would just make sure my pan didn't leak. I had prebaked my crust, but I think this wasn't necessary and I wouldn't do that again. Overall a great recipe and I'm sure I will be making it again. It isn't that hard of a recipe if you don't over-think it like I did.
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Roasted Chicken Rub

Reviewed: May 7, 2015
Very very good. This was one of the rare times that Stacy didn't reach for the BBQ sauce for her chicken and the rub gets the credit. She does love her BBQ sauce. I did have to make a couple of substitutions but nothing what I would consider recipe changing. Mostly it was ground seasonings for dried. I did sub celery seeds for leaves, but I think that was a fair substitution as well. I seasoned my chicken several hours before I cooked them. I then pan fried and finished in the oven and it turned out perfect. I can't wait to throw this on some chicken on the grill. I think this would make a nice seasoning mix for a meatloaf too. Thanks SemiG!
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Shoyu Chicken

Reviewed: Apr. 15, 2015
I made this for supper tonight and it was fabulous. I made as directed, except that it was too windy to grill, so I made this in my Dutch oven in the oven. I served with lo mein. This was suggested as a make ahead and freeze meal for a large crowd and I think it will work just great. Thanks!
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Exquisite Pizza Sauce

Reviewed: Apr. 14, 2015
This is my go-to pizza sauce and it's perfect every time.
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New York Italian Style Cheesecake

Reviewed: Apr. 9, 2015
I followed the recipe exactly as written. To me, this cheesecake didn't have a lot of flavor and had a grainy texture. I think that possibly it would have been better if served warm, but the lack of flavor still was there. If I was to make it again, I would definitely have to add in more lemon and vanilla. Thank you for the experience.
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Ricotta Cookies III

Reviewed: Mar. 27, 2015
This an excellent, light tasting, fluffy, easy to make recipe. I found the flavor and texture of the cookies awesome and the flavor of the frosting perfect. I followed the directions as written, with the exception that I used parchment paper instead of a greased sheet. My bake time was at least a couple of minutes more than the recipe called for, but that may have been because of the parchment paper. I tested doneness just as you would a cake, inserting a toothpick and checking to see if it came out clean. This worked. The dipping in the frosting and sprinkles got to be a little messy, so on the second batch I spooned on the frosting and sprinkles. I liked this better, but I need to remember to keep the frosting warm so the sprinkles stick (ooops). When I go to the big box store, I sometimes tend to over purchase some things that aren't great at my store, like ricotta cheese. Because of this, I don't always get it used up before it expires. With this recipe, that will no longer be a problem.
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Fajita Marinade (Marie C's)

Reviewed: Mar. 27, 2015
Five Star! I will have to admit that I was a bit scared by the tequila in this recipe, but it worked in really nice. Obviously this recipe is meant to be marinated in uncooked chicken, but I wanted to use up my leftover chicken, so I did it a bit differently. I put my chicken in with the marinade in the marinade tray of my vacuum sealer and let it run its course. Then I drained the liquid into my pan along with about a tablespoon of olive oil. I sauteed my peppers and onions in the marinade until they weren't quite full tender, just the way I like them in fajitas. I set them aside and added my chicken to the remaining juice. I bubbled that and heated my chicken very well through. This was awesome. I did it this way because I was worried that reheating the chicken would make it tough and dry, but it was anything but. The sauce was amazing. Stacy even said that she wished she wouldn't have put cheese (and she loves cheese) on her fajita so that the sauce flavor would have came through better. Thank you for the great marinade SemiG & Marie C.
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Sweet Restaurant Coleslaw

Reviewed: Mar. 25, 2015
We really liked this coleslaw. The bitter was just enough to offset the sweet. The only thing I would change would be to cut the amount of sauce in half. It was too much sauce for that much slaw.
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Not Your Usual Pasta Salad

Reviewed: Mar. 12, 2015
This was ok, but I found it a bit on the dry side and lacking in flavor. After making it as directed, letting it sit in the fridge for a few hours and sampling, I adding in about another 2/3 cup Miracle Whip, 1/4 cup white wine vinegar and 1/2 teaspoon of Lawry's Seasoned Salt. Everyone liked it, but I didn't get any big raves. I love all the hard ingredients, but I'm just so-so about the sauce.
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Moroccan Stew with Chicken and Pearl Onions

Reviewed: Mar. 9, 2015
I admit, I don't know what Moroccan Stew is supposed to taste like, but if this is it, I like Moroccan Stew! I followed the recipe as written except that I used ground thyme instead of dried. I was really quite nervous about the recipe towards the end. When I added the red pepper flakes, it got spicy fast and I thought it was maybe too much for us. Then the vinegar I was very nervous about. I added the first tablespoon, stirred and sampled, and it had no sour taste and had mellowed the spice of the red pepper flakes. I added the second and a bit of bitterness showed up, but definitely not too much. The perfect amount I would say. Kudos to a great recipe.
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Chef John's Pita Bread

Reviewed: Mar. 8, 2015
I really liked these and will be my new go-to pita shells. I like pan frying, rather than baking, as my other ones did. My only problem was that after cutting, they were hard to open up. I see from other reviews that I should have smooshed the bubbles. I think my heat may have been a bit too high as well.
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Asparagus Omelette

Reviewed: Mar. 8, 2015
This recipe is a lot of work for an omelette, but worth it in the end. I'm not used to cooking my veggies before adding them to the recipe, because I like the fresher, crisper taste, but in this recipe it works. Also this is a very heavy omelette. This is thick enough that you could bake it as is and get yourself a nice quiche. I did not pick up on the flavor of the nutmeg, but I'm sure it helped. The broiling was a new take on an omelette for me and it worked good for this recipe, but I don't think I will do it on my normal omelettes. This is a lot of food for two omelettes and will satisfy most hungry men.
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Chef John's Pork al Latte

Reviewed: Mar. 5, 2015
This is wonderful. I did have to make a couple of substitutions out of necessity. I had to use ground sage and sour cream. I served over mashed taters. I will definitely make again.
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Chinese Shrimp and Tofu Soup

Reviewed: Feb. 26, 2015
This recipe was my first time with tofu. I followed exactly but I will likely make a couple of changes the next time I try this. I will cut back on the salt, maybe by about half. Also, I've been told that tofu takes on the flavor of the food it is cooked with, which I didn't find the case in this recipe. I just don't think it was a part of the whole dish long enough to get those flavors. As some suggest, I may stir fry it next time, and yes, there will be a next time. The rest of the dish is fantastic. The ginger/pepper/garlic mix is perfect. I questioned using black pepper instead of white, but the black was definitely the way to go. Thanks for a great first time and this gives me a great start.
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Pesto Cream Sauce

Reviewed: Feb. 26, 2015
What's not to love here? It comes together in a perfect creamy sauce that you would have in any decent Italian restaurant. I omitted the mushrooms, due to my families preferences and subbed out the Romano for Parmesan out of necessity, but otherwise followed as written. I will make again.
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Scotch Eggs

Reviewed: Feb. 25, 2015
This was fantastic and easy to make. With the flour in sausage, the sausage held good form and stuck together really well. I had used a seasoned breakfast sausage, so this did get to be a bit salty with the additional seasonings called for in my recipe, but that was my error. The only thing that I think was off in the recipe was the cooking time. I think about 3 1/2 or 4 minutes would have been better.
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McDonald's® Tartar Sauce Copycat

Reviewed: Feb. 22, 2015
I'm the submitter of this recipe and I think the flavor is spot on with Mickey Dees. However the last time I made it, it was runnier than I like it. I recommend that you squeeze out the relish before adding and blending. I hope you enjoy this recipe as much as we have.
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