duboo Recipe Reviews (Pg. 2) - Allrecipes.com (11753528)

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Peppered Shrimp Alfredo

Reviewed: Feb. 13, 2015
This is simple awesome. I intended to follow the recipe exactly, but when I found myself out of cayenne pepper, I had to improvise. As a substitute, I chopped one large jalapeno with most of the seeds and veins removed and I added in about 1/2 teaspoon of red pepper flakes. The sauce is absolutely creamy, smooth and divine and you could make it any flavor your heart desired just by subbing out the cayenne with whatever you'd like. Want more Italian? No problem, add in basil and oregano. The sauce makes this great and I will use again.
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NO YOLKS® Beef Stroganoff

Reviewed: Feb. 4, 2015
I had to add in some extra salt and pepper into the sauce to bring out the flavors, but this was really good. I hadn't used sour cream for the cream of my sauce in my stroganoff before, but I will again. I also added sweet red peppers, which I really like in stroganoff. I prepped my noodles in a fry pan. I added my noodles to the pan and just covered with cold water. Then boiled until they were al dente. I had seen this method on youtube. It worked really good and meant that I was able to do this entire dish in one pan, which was a bonus. I did have to rinse them again with hot water prior to serving. I'm actually pretty impressed with the taste and texture of the NoYolk noodles.
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3 users found this review helpful
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NO YOLKS® Chicken Noodle Soup

Reviewed: Feb. 4, 2015
This is everything chicken noodle soup should be: easy to make, simple ingredients and tasty! I like lots of noodles in my soup, so I did add in quite a bit more NoYolk noodles than called for it was just what I wanted. Kudos to the NoYolk people for making a healthier product that still tastes great.
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Quick Dill Pickle Soup

Reviewed: Jan. 29, 2015
made this as written with the exception that I did not have unsalted butter, so I skipped adding in the extra salt. I found this a really nice soup that is sure to be loved by all lovers of pickles. It has a nice dill pickle flavor and is super creamy. The sour cream paste is a unique thickening method that I'm sure I will use again in other recipes. Things I will change next time I make this: I will add in onions. This soup can only get better with their addition. I will cut the cayenne pepper by half. The bite it gives can over-power the dill taste a bit. I will only cook the potatoes until just the slightest bit tender, instead of fork-tender. When you whisk, the over-tender potatoes disintegrate into the soup and I would like some chunks. The original recipe, where this is copied from, can be found online elsewhere.
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Quick Dill Pickle Soup

Reviewed: Jan. 29, 2015
I made this as written with the exception that I did not have unsalted butter, so I skipped adding in the extra salt. I found this a really nice soup that is sure to be loved by all lovers of pickles. It has a nice dill pickle flavor and is super creamy. The sour cream paste is a unique thickening method that I'm sure I will use again in other recipes. Things I will change next time I make this: I will add in onions. This soup can only get better with their addition. I will cut the cayenne pepper by half. The bite it gives can over-power the dill taste a bit. I will only cook the potatoes until just the slightest bit tender, instead of fork-tender. When you whisk, the over-tender potatoes disintegrate into the soup and I would like some chunks. The original recipe, where this is copied from, can be found online elsewhere.
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Kahlua Arroz con Leche Martini

Reviewed: Jan. 1, 2015
This recipe definitely does not need the vodka. It was absolutely perfect with just the Kahlua.
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Classic Spanish Sangria

Reviewed: Jan. 1, 2015
Really good recipe but has too much rum. We cut the rum in half. Some didn't like the tartness of the wine and could have used something a bit fruitier.
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1 user found this review helpful
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Honey Maid Holiday Cheesecake Presents

Reviewed: Dec. 16, 2014
Excellent cheesecake. It is a very light tasting cheesecake, if there can be such a thing. Perfect consistency, although I did have one crack in it. Maybe a hot spot in my oven? And the crust was excellent. When I'm not feeling lazy, this is how I always make my crust and it didn't disappoint as usual.
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My Dirty Diapers (=

Reviewed: Dec. 16, 2014
Made these today for a pot luck appetizer. Admittedly I was hesitant about using turkey, but that turned out great. The only thing I would change would be to reduce the steak seasoning by half. It was a bit too salty for us.
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Tomato Barley Soup

Reviewed: Dec. 15, 2014
Pretty good. I followed exactly as written. I found it in desperate need of salt, which was to be expected. It had a nice, fresh light taste, but was a little too light for us. If I make again I will sub in salted butter for the vegetable oil to start with. That should help a bit to boost the flavor. I would probably also add in some parsley. Maybe replace half the broth with water and bouillon for another layer of depth.
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Bourbon Glazed Carrots

Reviewed: Nov. 21, 2014
Really good. Half of us liked it a lot and half not so much. I think if I would kick back the Beam to 1 tablespoon it would be perfect. BTW the half that didn't like it feel that glazed carrots should only be sweet. Nothing else. They are wrong :)
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Cinnamon Bread Delight

Reviewed: Nov. 16, 2014
This ones a winner! It is super moist and has great flavor. When still warm, I took a bite without butter and it was fantastic, then I buttered a slice and I think the butter actually detracted from the flavor of this lovely bread. I will definitely make again.
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Roasted Cauliflower 'Steaks'

Reviewed: Nov. 16, 2014
Great recipe. I followed pretty close, except I used garlic salt and black pepper instead of garlic powder and salt. I cut into wedges to get the most I could out of my head of cauliflower, and even though they were unevenly sliced, they all were done at the same time.
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7 users found this review helpful
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Dave's Famous Thanksgiving Turkey

Reviewed: Nov. 7, 2014
I made this recipe real close to how it's written, but I just did a turkey breast instead of the whole bird and I didn't have onion salt, so I used onion powder. I had issues with the bird not getting up to temperature, which I'm almost positive was due to the tenting. I seriously had this thing in the oven for 5 hours, the last 2 at 375. 3 1/2 hours in, I'm still at 125, so I raised to 375. Took another hour to get to 140. Finally at 4 1/2 hours, I pulled the tenting and it came up very quickly. My oven temperature is right. I have a couple thermometers inside (always) just to make sure my oven isn't lying to me. Now normally, I would pull stars for a recipe so off on timing, but the taste and juiciness of the bird was so fantastic that I can't pull anything off. I actually consider myself a bit of a turkey expert and I've never had one so nice before. The flavor was unique and it was so juicy. One more change I made was I didn't add 1/2 cup of butter every hour hour. I did the initial 1/2 cup, another one about 1 1/2 hours in and then I basted a couple of times with the liquid in the pan. If I was to make it again, I would stick with the onion powder vs. salt. I would sub garlic powder for the salt, and perhaps use unsalted butter. There is plenty of salt in the seasoning salt and the bacon to go around. I will definitely be making again using slightly different baking techniques.
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Chicken Fajitas from Mazola®

Reviewed: Nov. 6, 2014
Excellent mild fajita recipe. I did add a bit of salt and a few teaspoons of lime juice, but otherwise was very good.
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Apple Bran Muffins from Mott's®

Reviewed: Nov. 5, 2014
This recipe calls for too much applesauce to give it a good muffin texture. I cut the applesauce in half, and decreased bake time to 22 minutes. This made excellent, moist bran muffins. I think raisin bran cereal could be substituted for bran cereal, or I think other dried fruit, such as cranberries, would also make a nice addition. Also, I think next time I will sprinkle with a bit of white sugar fresh out of the oven.
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Jamey's Restaurant Style Beef and Broccoli

Reviewed: Nov. 3, 2014
I really liked this. It made a real nice sauce on the veggies. Next time I would use olive oil instead of veggie oil (don't like the taste) and I did add a little more soy sauce to this to give it that salty oriental taste. I used froze broccoli, which I don't recommend, but it's what I had. Turned out fantastic anyways. I will use your recipe again.
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Ranch-Style Fajitas

Reviewed: Nov. 2, 2014
Very good. The ranch flavor was almost non-detectable and it definitely needed salt. If you cook this in a pan, as I did, you are going to half to cut the oil in half, at least. Otherwise it is too oily. No fault of the recipe, because it clearly does not call for this method.
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Beef and Cabbage Stew

Reviewed: Oct. 28, 2014
First off, I followed the recipe exactly except for draining the grease because there seemed to be very little. It was just mostly moisture from the meat. Now I will tell you that I was very doubtful of this recipe most of the time while it was cooking, through all phases. I'm a sampler and I kept dipping my spoon in and thinking that I was going to have to help it a lot to make it edible. I now have the tomato sauce in and still it's just blah. However, after about 20 minutes, the flavor came together and it was fantastic. However, it did require a fair bit of salt. I'm very happy that I didn't drain the juice at the beginning because the gravy ratio was just perfect as it was and I think it may have been too dry without it. Thanks for a great recipe!
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Mom's Potato Latkes

Reviewed: Oct. 27, 2014
Excellent just as written. I let the shredded potatoes sit for a while before mixing with the other ingredients and the moisture came out on it's own. I used these as a side to lamb loin chops. We ate these without any toppings and they were perfect. When I make again, I may try to cut back a bit on the oil. Thank you Lindsay!
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Displaying results 21-40 (of 236) reviews
 
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