Deborah Bell Profile - Allrecipes.com (11826649)

cook's profile

Deborah Bell


Deborah Bell
 
Home Town: Alder Springs, California, USA
Living In:
Member Since: Nov. 2009
Cooking Level: Expert
Cooking Interests: Baking, Mexican, Italian, Nouvelle, Mediterranean, Healthy, Dessert
Hobbies: Knitting, Sewing, Hiking/Camping, Walking, Reading Books, Music
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Recipe Reviews 6 reviews
Buttermilk Coconut Bars
Excellent. Different. Moist cake on rich, buttery crust. Followed other reviewers' suggestions to use more coconut in the crust (because I was specifically wanting something very coconutty) and less cinnamon than called for (because I did not want spice cake per se). I used glaze with a bit of butter in it -- takes the recipe from snack cake to irresistible.

0 users found this review helpful
Reviewed On: Feb. 11, 2015
Crustless Cranberry Pie
Very, very good. Easy, simple ingredients, and different from a lot of holiday desserts. I read other reviews and used the 1/4 t. almond, 3/4 t. vanilla and 1/2 t. orange extracts. A full t. orange wouldn't have been too much, but I was being cautious the first time around. I also used 1/2 c. lightly toasted almonds in place of the walnuts. I baked it in an 8" square pan because it just sounded like a recipe that would cut better that way.

0 users found this review helpful
Reviewed On: Dec. 1, 2012
Family Casserole
Everything about this recipe cried out "Fantastic! Why didn't I think of that?" I used 4c. cubed chicken breast for my meat-loving family, fresh cooked broccoli, no mushrooms (just didn't seem to "go") or water chestnuts, then added 3/4 c. plain Greek yogurt and 1/2 c. total chicken broth (because it was dry, as other reviewers noted). I did NOT add extra cheese, as I have been trying to cut back on fat in my cooking. Well, long story short, the dish was pretty bland and disappointing, especially after all that prep. I think I've narrowed the problem down to the chicken. There was so much of it and it was unseasoned. And fresh garlic is the missing ingredient. I'm giving 4 stars because the recipe has so much promise - but it ain't there yet, in my kitchen.

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Reviewed On: Sep. 24, 2012
 
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