Rebekah Recipe Reviews (Pg. 1) - Allrecipes.com (11794392)

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Best Chocolate Chip Cookies

Reviewed: Jan. 12, 2013
The best recipe ever. WW subs well for the flower. Look no further. This is the best recipe without changing anything
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Garden Penne

Reviewed: Sep. 10, 2012
I make pasta similar to this quite frequently. Use fresh vegis for the best flavor, for sure. Tonight I used garlic, onion, grated zucchini and crookneck squash from our garden and added some store bought onion and garlic pasta sauce. I also made this like a mock lasagne with elbow mac instead of penne and some ricotta mixed with an egg, some garlic, salt, pepper, parm and mozzerella cheeses, and chopped parsley. I layered some sauce, the pasta (undercooked about 3 minutes), the ricotta mix, some chedder and mozzerella and topped with the rest of the sauce, some olives and more cheese. It was awesome. Grate the squashes and the picky kids who gag on it will eat and never know it was there. This is a very customizable recipe, so make it with whatever you have and enjoy. As long as the pasta is well undercooked, you can make the full giant recipe, but put half in a freezer container or foil pan and pull it out for another day. The recipe's amount would feed my family of 4 for at least 3-4 meals, easily. I normally scale it down to use 2 cups of dry pasta and it will do 2 very generous meals for us.
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4 users found this review helpful

Apple Squares

Reviewed: Sep. 10, 2012
I used whole wheat pastry flour, real butter, and omitted the nuts because we aren't big fans of them in baked goods. Instead of the cinnamon/sugar topping, I used a struesel that I always keep on hand in the freezer (1 cup brown sugar, 1 cup quick cooking oats, 1/2 cup flour, 1/2 cup butter, some cinnamon and cut butter into dry ingredients) to top it with. Oh, and I used pear instead of apple that I just grated to save lots of time. They are delicious, but a bit sweet. Next time (probably again this week!) I will try using less sugar in the batter and still top them with the streusel. These are delicious and I know my kids are going to polish these off.
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Real Strawberry Frosting

Reviewed: Aug. 20, 2012
This makes a not overly sweet, very strawberry tasting frosting that is amazing! I made a few changes when I made it. I used 1 cup butter + 1/2 cup crisco (didn't have any more butter), about 2 tsp of vanilla sugar, and 2 pounds of sifted powdered sugar. I reduced about 2 1/2 - 3 cups of frozen sliced strawberries (my own) more than half and ended up with about 1+ cups of puree that I made with an immersion blender. I made a 13x9 cake that was a hot milk sponge cake on the bottom layer (it's not overly sweet and is light and moist, but still holds up to layering), the egg free nut free dairy free chocolate cake somewhere on here for the top layer (it's the best chocolate cake you'll ever make, really!) and filled and frosted with this strawberry frosting to make it like a neopolitan cake. Everyone loved it and it looked amazing once I drizzled it with melted chocolate and some sprinkles for fun. This is the best strawberry frosting, hands down, because it's simple, uses basic ingredients, and actually tastes like strawberries!
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Cheddar Buttermilk Biscuits

Reviewed: Jul. 26, 2012
These are the BEST!! My husband doesn't like biscuits and he loves these. I add more cheese and about 1 tsp of garlic powder, freeze the dry mix before adding the buttermilk for about `10 mins ( I do sour milk- 1 T vinegar + milk to = 1 c and let it sit 5 minutes), and bake on a preheated baking stone. They are awesome!! Try them with a little more sugar and no cheese or savory seasoning for a great all around biscuit, too.
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Refried Beans Without the Refry

Reviewed: Jul. 26, 2012
Really good flavor, but MAKE SURE TO HALF THE AMOUNT OF SALT!!! I added more cumin because we like the flavor. I omitted the jalapeno because none of us like the heat. The suggestion of green chiles would probably be good. I did the full amount of salt and had to add some plain black beans and half a pound of browned (unsalted) ground beef to try to save it and it was still super salty, but at least edible if eaten with something else. I tried some on a corn tortilla with chopped green onion and sour cream; it was really good. I cooked mine on the stove because I needed it done quickly. My beans were soaked ahead of time, so they cooked quickly. I love the slow cooker idea and will try that next... but with way less salt!!
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Good 100% Whole Wheat Bread

Reviewed: Jul. 25, 2012
Overall, this was very good. I doubled the recipe and made in my Bosch Universal mixer. I used WW Bread flour and found that I achieved better results with that than just straight WW flour. I used honey instead of the sugar and butter instead of margarine. Oil could probably be added instead with satisfactory results. I made part rolls and part loaves and they were all great. It was moist and a little dense, but not dry or gluey. My husband is not a fan of WW bread and he ate this without complaining too much. Brush the tops of bread or rolls with melted butter as soon as they come out of the oven to make them even more soft and moist.
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Berry Oatmeal Muffins

Reviewed: Jul. 7, 2012
These are not very sweet and quite filling for a muffin, but kind of blah and lacking much flavor. I used chopped almonds instead of walnuts and all quick oats because I don't have wheat germ and didn't do the topping. My kids loved them.I added vanilla as well and they still didn't have to much flavor. I used freshly picked blueberries. I didn't change the oil or anything for something healthier like I usually do and they still need some help somehow. I won't give up on it and will try again with the topping. Maybe that is what it needs, but how I made them this time, I wasn't super impressed.
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Simple Whole Wheat Bread

Reviewed: Feb. 7, 2012
I make bread by large batches (6-8 loaves at a time) regularly and have experimented unsuccessfully to make good ww bread, not just good white bread. I added a little more honey than the recipe said (eyeballed it), used ww bread flour and used 5 cups of that and about 3 of white bread flour, and added 2 heaping TBSP of vital wheat gluten, but otherwise didn't change anything else. My bread came out very soft and moist. It's a more dense bread, but not heavy or crumbly and makes for excellent sandwiches. Use good and as fresh of flour as possible and let it rise! Let it rise until doubled, punch it down, let it rise again, then degas, let it rest 10 mins or so, then shape, rise again, and finally bake. The more time you take the better it will taste. Also, make sure to do the window pane test to make sure the gluten is well developed to ensure the right texture (while kneading, stretch a section thin; if it can get very transparently thin without ripping, it's ready. Also the dough will get nice and smooth looking). This will be my go-to recipe to base off of for ww bread. It would probably even make nice white bread or rolls.
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6 users found this review helpful

Hasty Chocolate Pudding

Reviewed: Jun. 30, 2011
This was pathetically easy- one glass measuring bowl and a whisk- and so fast. You honestly don't miss the extra fat and richness of the egg. I have tried this without chocolate to attempt a vanilla pudding and it wasn't that great. However, with the recipe exactly as-is, it was delicious!! If you use a sugar substitute (splenda, etc) it can be almost healthy as a good source of calcium. As a special treat, I plan on serving this cold with fresh fruit in a fresh waffle cone bowl. This is well worth saving the money and chemicals of a box pudding.
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3 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Jun. 16, 2011
I grew up on the boxed Marie Callenders corn bread, which used to be decently good. I have tried a lot of different cornbread recipes and never have they tasted this good. I followed the recipe exactly, but baked it in a 13x9 for about 20-25 minutes and it was amazing!! My husband grew up on crumbly dry gross cornbread and he loves this, as do both of my kids. It's very moist and holds together well. I make it in a glass 8 cup measuring cup and melt the butter in the microwave to make it easier. It is plenty sweet enough, just the way cornbread should be. I have used margerine successfully, but just omitted the salt. SOOO worth making over and over!! Leftovers are wonderful toasted in a toaster over to get them crunchy delicious and topped with a drizzle of honey.
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Ten Minute Enchilada Sauce

Reviewed: Jun. 16, 2011
This is pretty good and very simple. I followed what previous reviewers said and halved the chili powder (I just used whatever kind I had) and doubled the spices. I used olive oil and AP flour and added a little extra powder chicken broth and about a 1/2 cup of extra water. We are spicy hot wimps, so to me with all those changes made, it was good, but still a bit spicy. My 3 year old didn't like it, but my 18 month old loved it. Hubby ate it, which is good. Overall I will definitely make it again. We are not big enchilada eaters and this was a fantastically quick recipe that used all ingredients that I have on hand normally. Definitely try this!
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4 users found this review helpful

Green Chile Spinach Quiche

Reviewed: Apr. 28, 2011
We really liked this. Even my super picky kids ate a few bites! I used cheddar cheese because that's what I had and also sauted some chopped onion with fresh spinach until it was wilted in place of the frozen spinach. We like it crustless better, plus, less calories and fat. I frequently make egg bake type dishes with different vegis, spinach and green chilies are some of them, but have never thought of doing them together. I will make this again. Oh, I didn't add any butter, but did put a tablespoon or two (just a couple dribbles) to give it a buttery taste. It's not greasy and you probably could completely omit the butter and never notice.
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23 users found this review helpful

Lemon Blueberry Bread

Reviewed: Apr. 1, 2011
This was excellent! It was very lemony, but not sour and very moist. I used cranberries instead of blueberries and the combo was very refreshing. I didn't add nuts because we simply don't care for them and also subbed oil for the butter because it was easier and I was in a hurry. I will definitely make this again.
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2 users found this review helpful

Chicken Soup With Black Beans and Corn

Reviewed: Mar. 30, 2011
We loved this! Even my picky kids liked it in spite of the fact that it was made with vegis. I adjusted to include what I had. I have made it with some rice and/or potatoes to make it a bit more filling. I have made it with and without chunks of chicken, but always with the chicken broth. It's fabulous served with sour cream, cilantro, chopped chives and a squeeze of lime on top. This is pretty quick and a good stick to your ribs meal in one pot that is even better accompanied with some fresh bread. We are having it with a sourdough boule that is rising in the oven now. This is definitely recommended.
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7 users found this review helpful

Vinegar Cookies

Reviewed: Mar. 18, 2011
I love the thin, chewy, crunchy cookie, but they taste rather blah, in spite of the white choc. chips and cranberries I added. My husband, who will eat just about any sweet thing, didn't like them at all. They are very greasy, as well. I might make them again, but not for sure. Definitely use parchment paper and let them cool on that or in the cookie sheet. They fall apart very easily, but the crumbs are deliciously crunchy.
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5 users found this review helpful

Apple, Carrot, Or Zucchini Cake

Reviewed: Sep. 10, 2010
This was fantastic! I used 1/4 c. applesauce and 1/4 c. oil and could not tell a difference. I will try again with all applesauce. I baked in a cookie sheet and omitted the nuts, but sprinkled the top with raisins and chocolate chips for a more brownie size cake. These are deliciously soft and moist and flavorful. I used part carrot and part zuchinni. My 2 1/2 year old picky daughter, who literally gags on most vegis, loves it. I also reduced the sugar to about 1 1/2 cups (ish) and notice no difference. I will try again with all applesauce replacing the oil and 1 cup of sugar to try and make this as healthy of a snack as possible. Use whole wheat flour and add some flax seed, too, if you have it. This will not disappoint. I am certain it will freeze well if it stays around long enough.
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Pizza Dough I

Reviewed: Jun. 28, 2010
This is one of the simplest recipes for pizza dough and it comes out the best. It's easy to mix up by hand and rolls out very thin, just the way we like it. Add other spices for a more customized taste.
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2 users found this review helpful

Delmonico Potatoes

Reviewed: Jun. 28, 2010
This is very very tasty. I made it with plain yogurt and part half and half because that's what I had. The yogurt wasn't drained, so the dish became watery and curdled looking. In spite of that, it still tasted fantastic. I love the seasoning mix for other uses as well. I want to try this with seared chicken breast on top and broccoli as an all-in-one dish. This would probably work well in a slow cooker as well. Will make again, for certain.
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Sweet Dinner Rolls

Reviewed: Jun. 28, 2010
I have made a LOT of bread and roll recipes and consider myself a good baker. These rolls were absolutely fantastic. They are definitely the best rolls I have ever made. Don't over bake or they will be dry. I used margarine in place of the butter in the dough. Also, instead of doing them crescent style, I just did a fat long log (about 3 or so inches in diameter) and just cut 1" slices out and laid them in the pan- cinnamon roll style. I took them to my IL's for a family lunch. They eat a lot of bread and are critical about any bread they are served. My rolls disappeared. Try them brown and serve style for easy bake ahead rolls. Bake for 5-10 minutes (depending on the size) until they are barely starting to brown. Remove from the oven, let them cool on a rack and then put directly into the freezer to flash freeze on a tray. Package them and when you want hot rolls, pull them out and bake for 5-10 minutes again until they're brown. Definitely double or quadruple this recipe. This is my new roll recipe, for sure!
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