Becky Ibbotson Recipe Reviews (Pg. 1) - Allrecipes.com (13213820)

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Becky Ibbotson

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Crispy Oven-Fried Fish Fillets

Reviewed: Apr. 3, 2009
I am always looking for alternatives to fried. We've done the baked thing to the point we don't like it anymore, but this recipe gave me some ideas. I also did the flour, milk and crumb sequence using crushed cheesits instead of bread crumbs. Really spiced up the flavors and the crunch was fantastic. Being easy to do didn't hurt either. :o)
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20 users found this review helpful

Cranberry Nut Bread I

Reviewed: Oct. 7, 2010
If I could give this more than 5 stars I would. I've been making breads of all types for over 40 yrs and this is absolutely the best Cranberry Nut bread I've ever tasted. It is MOIST - truly. The addition of Orange zest and juice makes all the difference. I coursely chopped the cranberries and used the zest of a whole orange. I cheated and used 2 tblsp of frozen oj making sure the liquids came to almost 1 cup. It was perfect. this will be my go-to forever. Thanks Karin for discovering this wonderful equation of ingredients.
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12 users found this review helpful

Endive Pear Salad Bites With Maple Vinaigrette

Reviewed: Dec. 10, 2010
I served this at a party of over 50 people. Much of the food choices were catered, but this was one of my own additions. I used goat instead of gorgonzola but the result was just a delicious. This one dish generated more compliments than all the catered foods. Thank you for sharing this recipe. It will be a go-to for entertaining from now on.
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6 users found this review helpful

Sticky Buns

Reviewed: Jun. 22, 2009
I've never made an authentic sticky bun so this was an interesting project for me. I was surprised that it was a bread dough base. I didn't double the filling, although probably should have. The topping was perfect. I cut the buns into 8 as opposed to 12 but didn't increase the cooking time for the thicker buns - my fault. Flavors are very good, presentation was perfect and I'll make them the next time the family comes to visit. Oh - I used my bread maker for the dough.
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6 users found this review helpful

Cranberry Sauce

Reviewed: Nov. 19, 2011
I haven't bought cranberry sauce in decades and found this to be the same as mine - so I love it. I didn't give it 5 stars because of the OJ. I agree about the calories but am also trying to minimize processed foods in our lives. I would recommend juicing 1 or 2 CLEMENTINES into the water/sugar mix. Zest a bit of the skin and you will absolutely love the taste, calories and the raves from the guests at your table. I use this sauce year round, thus I freeze small portions for the roast chickens I do throughout the year.
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5 users found this review helpful

Bordelaise Sauce with Mushrooms

Reviewed: Sep. 8, 2011
The flavors blended well, however I didn't like adding cornstarch and simply thickened by reduction. Basically I didn't like the consistency - garlic and shallots not breaking down and adding the mushrooms made for a chunky sauce. I will try again.
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5 users found this review helpful

Granola

Reviewed: Apr. 18, 2011
I have difficulty making granola. It's probably some genetic defect. I cooked this too long trying to get some crunch. It went from soggy to wooden. I found the flavors very bland. I'm for cooking with as little refined sugars as possible, but this needed more. I added honey and about 1/2 cup brown sugar and the fruit flavors perked. I clearly need some training regarding granola.
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5 users found this review helpful

Date Nut Bread

Reviewed: Dec. 6, 2011
I absolutely love a good date nut bread, but this just didn't make it. I didn't think it was dense enough, nor did I pick up a strong date flavor.
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4 users found this review helpful

Roasted Vegetables

Reviewed: Nov. 23, 2011
I've never roasted veggies and decided to try this. Wow. I used turnips (which get almost sweet) carrots, red onion, sweet potato and butternut. I added some to the stew I was making and turned it into a completely new dish. My hubby loved it. This will be a staple in my recipe collection. Thanks Saundra.
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4 users found this review helpful

Cinnamon Rolls III

Reviewed: Sep. 8, 2011
Making this again for guests this weekend. Every part of this is easy and the results are fantastic. It is one of my staples now. Thanks Miss Alix for sharing this recipe.
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4 users found this review helpful

Mushroom Pepper Steak

Reviewed: Sep. 4, 2011
This gets 5 stars because my husband actually asked me to make it again. The flavors are great. I left out the tomatoes and added my own pickled ginger. Wow. It was fantastic. Thanks Billie, for sharing.
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4 users found this review helpful

Black Bean and Couscous Salad

Reviewed: Mar. 21, 2011
I agree that this is a wonderful salad. It's a staple in our summer cookouts. As a change I add - not sub- soaked wheat berry. Wow - a great crunch. Thanks Paula..
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4 users found this review helpful

Refrigerator Cookies

Reviewed: Dec. 9, 2009
I'm so sorry Dottie, I may have done something wrong. I cooked the first two trays and they melted together. Tried to capture something, but no luck. Thought they might have been too soft so froze for a day. Followed the 10 min thaw and cooked at 350F. By the time they were half done, they also puddled on the tray.
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4 users found this review helpful

Really Rich Banana Bread

Reviewed: Sep. 14, 2009
I'm so sorry to provide a poor rating for this bread. I love banana bread and have been looking for a "decadent" and "rich" banana bread. This one doesn't live up to the claim. I made it specifically to the recipe provided. While I read the reviews I thought that with the ingredients listed it had to be a wonderful bread. I now understand the "eggy" comment. I agree. I would also have added some while sugar. Unfortunately my result was so poor I won't be making this again. I hate to lose 6 eggs and a ton of butter. I'll just keep looking for the holy grail of banana bread. :o)
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4 users found this review helpful

Caramel Corn III

Reviewed: Dec. 15, 2011
I was looking for a different recipe, but made these for a fundraiser. They taste exactly like the Crunch-stuff in the stores. I omitted the nuts but no one noticed. I rated as a 4 because I too had to make a second batch of syrup and would have liked it to cover better. Packaged in clear bags and Christmas ribbons, they were a big hit.
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3 users found this review helpful

World's Best Scones! From Scotland to the Savoy to the U.S.

Reviewed: Mar. 25, 2009
I grew up with scones - both bad and good. Mom always overworked the dough and Grandma just didn't make them often enough :o) I have to say these scones truly earn the title of World's Best Scones. Light, flaky, perfectly sweet. These will be a staple on my breakfast table for family and Holidays. Thanks so much for sharing your recipe.
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3 users found this review helpful

Janet's Rich Banana Bread

Reviewed: Dec. 10, 2013
Janet - Thanks for sharing this recipe. It is similar to may other breads, but I loved how moist the bread was. Hubby even commented on it. I didn't have sour cream ( I know - the key ingredient) but I subbed a mix of cream cheese and cream. It was wonderful. I will be getting some sour cream today and will bake another for friends.
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2 users found this review helpful

Bread Pudding

Reviewed: Sep. 21, 2013
I've been using my own recipe for bread pudding for years now, misplaced it and needed another. I made my pudding from this recipe and I'm glad to say that I lost my old one. This is an easy, tasty recipe. I have some preferences with bread pudding, starting with a sweet bread ( Portuguese is best), adding a fruit ( none handy this time) and always using cinn and sugar. You can't skip the water bath. That's what makes the "custard" set. I haven't scalded milk since the 70's and the recipe still works fine. Enjoy it and Thanks for Sharing Mein
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2 users found this review helpful

Aunt Blanche's Blueberry Muffins

Reviewed: May 17, 2012
The first time I made this recipe I used a square pan instead of cupcakes. The resulting cake was wonderful - added a lemon glaze to the top. Now I use this batter for all my "cakes" just adding whatever berries I have on hand. I've used this for petite fours glazing the plain cakes and decorating with fresh violets, candied fruits, etc. What a wonderful recipe. Thanks to Aunt Blanche.
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2 users found this review helpful

Cranberry Pear Compote

Reviewed: Dec. 6, 2011
I made this as an accompaniment for our turkey on Thanksgiving. It was a wild success. Great alternative to cranberrie sauce (which I also had made). Versatile recipe too - is great over ice cream. This will be a staple on my Thanksgiving table from now on.
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2 users found this review helpful

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