debbeeT Recipe Reviews (Pg. 1) - Allrecipes.com (13149428)

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Creme Brulee II

Reviewed: Sep. 11, 2009
The first time I made this (with ingredient changes of whipping cream rather than heavy cream and 4 egg yokes rather than 3) I used a single serving pan (actually used a 9X9 metal pan for the Brulee and a large metal pan for the water bath)and baked it for 45 minutes it came out PERFECT! I just repeated the same but put the Brulee into 6 ramkins which just filled all of them. After baking, however, I have lost 1/2 of all the Brulee. Possibly, the 45 mins was too long?
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Zucchini Cookies

Reviewed: Sep. 11, 2009
Our favorite cookie now with the following suggestions from other reviewers! Shred the zucchini with shredder blade of food processor and then sprinkle kosher salt on shredded zucchini in strainer. After 30 minutes transfer the zucchini to cheesecloth and squeeze out the excess juices. I use 1 1/2 c white flour and 1/2 c whole wheat flour. Omit cinnamon, cloves, and raisins. Add 1 tsp vanilla and 1/2 bag of white chocolate chips. CHILL in fridge at least 1 hour. Bake 14 minutes (to just past golden) on parchment paper and then squish down each cookie with a spatula. Remove immediately to wire racks. Makes 30 cookies.
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5 users found this review helpful

Absolutely the Best Nacho Dip Ever

Reviewed: Sep. 11, 2009
Made the recipe as written with the exception of chopping the cucumbers and layering them under the lettuce. It makes a ton which makes it a consideration for a large party (leftovers do not do well). It is also messy to scoop. Considering the time it takes to chop everything and the cost of the ingredients, I would not make this much fuss for the result.
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4 users found this review helpful

Zucchini Alfredo

Reviewed: Sep. 11, 2009
A perfect way to use that zucchini in the garden. We are actually wishing it would grow faster! 5 stars with the following reviewer's changes. 4 cloves garlic rather than 2. Chopped onion and sliced mushrooms added to garlic when cooking. I made the sauce as written and added left over jarred Alfredo sauce to increase the amount of sauce. My grown boys who have an aversion to change loved this and had no idea there was zucchini in it.
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Cucumber Sandwiches III

Reviewed: Sep. 11, 2009
Make early and refrigerate overnight! Only added 1/4 c sour cream to written recipe. Great on white bread squares and cocktail rye squares found in the deli section of your grocery store. Tried it with the package of dry Italian salad dressing mix and with a package of dry Hidden Valley ranch dressing. Either is great! It makes an awesome spread for a cucumber, tomato, and basil sandwich too!
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Swedish Meatballs I

Reviewed: Sep. 11, 2009
We love this sauce with the following additions: 1 c sour cream, 2 cloves minced garlic, 1 tsp pepper, 2 Tbsp creamy horseradish sauce, and lots of sliced mushrooms sauteed in butter. I have used the crock pot on low for 4 hours and simply made it on top of the stove. Either way works fine. I tried Marla's meatballs from this site "Sweedish Meatballs II" as suggested by others but found the frozen Swedish meatballs a more reasonable choice for time, energy, and effort.
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Creamy Cucumber Gelatin Salad

Reviewed: Sep. 11, 2009
This is hard to rate. My mom (87 years old) loved it while my daughter-in-law (who typically eats everything) couldn't get it out of her mouth fast enough. I would say that the flavor is that of the lime jello. I made it exactly as written and I have a feeling that there is a meal where it will fit in. I might take it to a pot luck just for fun. People try anything there. Other than that I think it costs more than it is worth.
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13 users found this review helpful

Mom's Cucumber Salad

Reviewed: Sep. 11, 2009
Nothing fancy but wonderful flavor! I used 1/2 c mayonnaise and 1/2 c sour cream (rather than all mayonnaise) and I added onion slices. I do score the cucumbers with a fork, salt them, let them rest 30 minutes in a colander in the refrigerator before blotting them dry with paper towels. If we eat the cucumbers and onions out in a day, I just add more of those.
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Sesame Parmesan Zucchini

Reviewed: Sep. 11, 2009
I am looking for a crispy zucchini which this is not. I would make it again because it does have a good flavor. The only time I made it my changes were: 1/4" slices of zucchini, 1 Tbsp olive oil, 450 oven, bake 10 minutes, and broiled to try to make crisp. Perhaps the 400 oven for 20 minutes as the recipe says (rather that the reviewer's suggestions that I used) is the better choice.
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Coffee Icing

Reviewed: Sep. 11, 2009
This is a keeper. In fact I want to make anything that needs frosting just to taste it again! With other reviewer's suggestions the changes/additions that I made were: 3 Tbsp butter, 2 Tbsp strong brewed coffee, 1 Tbsp cocoa powder to deepen the color.
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Grenadian Spice Cake

Reviewed: Sep. 11, 2009
Made this for my nephew's birthday. He is a big spice cake fan. I used evaporated milk rather than plain and baked it in 2 cake pans for 25 minutes. It came out perfect. (I frosted it with "Coffee Icing" by Carol on this site and that is to die for!) I am not rating it with 5 stars because it has far less spice taste than a box cake. I think it is a sophisticated looking and tasting cake however.
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Chewy Brownie Cookies

Reviewed: Sep. 11, 2009
Following other recommendations, I used butter and omitted the water. I thought they were great out of the oven but they didn't hold up to their "chewy brownie" consistency and broke easily after 1 day of storage in a zip lock.
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1 user found this review helpful
Photo by debbeeT

Pasta with Cilantro Pesto and Barley

Reviewed: Apr. 14, 2010
A tasty dish. The trick is to have everything hot at once so my advice is to make the pesto first. Then start the barley. I used Penne Rigate Pasta and put it into the prepared water when the barley had 11 minutes left to cook; exactly as long as the pasta took to be al dente. During those 11 minutes I recommend transferring the pesto to a microwave safe dish and heating it just before pouring it over the cooked pasta and barley. Last of all add arugula and tomato halves. I could not find arugula so baby spinach leaves worked perfectly. I forgot to read the reviews before making but think the lemon juice might be a good addition. If you have a meat lover some cooked hot turkey sausage in slices is another idea although it kills the calories and the vegetarian presentation. Don't hesitate to try this one. It is a keeper!
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6 users found this review helpful

Coconut Shrimp I

Reviewed: Jun. 17, 2010
Simple and fail proof. Make ahead, chill for as long as it takes to clean up and when guests arrive start cooking (5 per batch in Presto Grandpappy fryer). Only takes a minute or so per batch. Be sure to take blackened coconut out of the fryer as you go. That is the KEY to every shrimp being golden. For 1 bag of 24 shrimp I make 1 + 1/2 dipping sauce. Sauce is to die for too!!
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3 users found this review helpful
Photo by debbeeT

Perfumed Coconut Cake

Reviewed: Aug. 6, 2010
Fabulous coconut kitchen when cooking! I used a hand mixer for 5 minutes and after baking 30 minutes at 350 the cake was above the sides on both pans. After cooling 15 minutes they both fell. As you see from my photo they still looked good frosted. This is a gift so I'll have to wait for the birthday girl to tell me if it was cooked through. I halved the frosting as suggested by another reviewer and added a few extra teaspoons of additional coconut milk. Perfect amount of frosting. The frosting is so pure white that I skipped the toasted coconut which would dress it down. Wish I knew how to make roses!!
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