BelleD Recipe Reviews (Pg. 1) - Allrecipes.com (13421617)

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Pizzelles I

Reviewed: Dec. 22, 2009
I have used this family recipe for years. While still hot, they can be shaped into a cone and later filled with ice cream or your favorite filling. Anise extract is not that expensive if you go to Walmarts. If you can find anise oil, that is even more potent and you use less.
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3 users found this review helpful

Sour Cream Bundt Cake

Reviewed: Mar. 6, 2010
This cake recipe is outstanding. I have made this with chocolate mix, also. I was not careful in reading the instructions to fold in the sour cream, instead I beat it in, but it was still excellent. I now have highlighted the FOLD in sour cream. I didn't even need to frost. Please try this recipe, you won't be sorry.
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2 users found this review helpful

Grilled Portobello Mushrooms

Reviewed: Mar. 24, 2010
This recipe really saved my day. I knew of all the ingredients, but I was not sure what kind of vinegar to use. Thanks, BFOLLICK. I always make extra ones to add to next day sandwiches.
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1 user found this review helpful

Potato Salad I

Reviewed: Mar. 28, 2010
My family likes "plain" potato salad. All I use is potatoes, eggs, pickles chopped fine and according to your taste, and salad dressing instead of mayonnaise. Salt and pepper to taste. I always get favorable comments.
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1 user found this review helpful

Onion-Roasted Potatoes

Reviewed: Mar. 29, 2010
I have made these for years. My version is to peel and cut baking potatoes into strips like French fries , coat them with olive oil and the soup mixture and bake them in a 400 degree oven uncovered. I give them a toss when half-way done. Test one and determine if done to your likeness.
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2 users found this review helpful

Oven Fried Chicken III

Reviewed: Mar. 29, 2010
This is next best to frying. Good flavor. Will make again!
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1 user found this review helpful

Easiest Oven Baked Chicken

Reviewed: Mar. 30, 2010
Easy to make and tasty. I used Panko bread crumbs with my own seasoning instead of the crackers. Will make again.
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9 users found this review helpful

Superfast Asparagus

Reviewed: Mar. 30, 2010
I have made this many times, however, all I use is olive oil , salt and pepper. The cajun takes away some of the asparagus taste. Besides, not everyone likes cajun. IF any is left, I scramble a couple of eggs and make an omelet. Wow, is that good.
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0 users found this review helpful

Carrot Cake III

Reviewed: Apr. 3, 2010
Absolutely delicious. I have tasted many carrot cakes, but this surpasses all. This is one of my daughter-in-law's favorite cakes and since she does not care for frostings,I opted to not put any on this cake. I followed the recipe to the letter. It was scrumptious! No need to frost. I will treasure this recipe. Thanks, Tammy.
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2 users found this review helpful

Chris' Bay Area Burger

Reviewed: May 10, 2010
The ingredients in the recipe are similar to those I use to make meatballs, which are good. However, I would like to have a different flavor so I can distinguish the difference between this hamburger and a meatball sandwich. I would give this a 4 star because of its similarity to what I make.
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3 users found this review helpful

Chicken Broth in a Slow Cooker

Reviewed: May 18, 2010
I love this recipe, especially since I always made this on the cook top and had to be home until it was done. I also like the idea that I do not have to skim it. The only thing I did eliminate was the basil. I tend to associate basil with everything else, but soup. Thanks for the easy, unattended soup recipe.
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3 users found this review helpful

Slow Cooker Pork Cacciatore

Reviewed: May 19, 2010
This is a good recipe, but I did make a change with the tomato. I used the equivalent of Hunt's spaghetti sauce (multiple flavors) instead. I usually get the Four Cheese sauce and add one of the Spicy. The choice of sauces, for instance, are Spicy, With Mushrooms, Traditional, Meat, and more. My favorite, is Four Cheeses. I even use it for my pizzas. Give it a try.. The sauces are already flavored..Extra addition. I, too, like another reviewer prefer chops with the bone. There is more flavor and the tenderness is almost guaranteed. Thanks, Sneakyteaky....
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2 users found this review helpful

Fresh Strawberry Upside Down Cake

Reviewed: May 20, 2010
I made this cake today and was very disappointed. I do think there is too much gelatin mix. The cake tastes more like jello. If I were to make this again, which I do not think so, I would use less gelatin. The cake was too sweet for me. The strawberries were not the prominent taste. I would suggest if anyone makes this, to slice the strawberries and place them as you would with a peach or pineapple upside down cake. It would make a better appearance. I will not make this again..
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Portobello Mushroom Burgers

Reviewed: May 29, 2010
I have always made the portobello mushrooms this way to eat as a side with meat. They are delicious, however, I never thought of using it as a hamburger. Great idea and I could use any cheese of my own choosing. If I use the provolone, I think I am going to use the sharp flavored one for more zip. Way to go Bob. Thanks.
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Slow Cooker Scalloped Potatoes with Ham

Reviewed: May 29, 2010
Since I usually cook/bake for only myself, I need to half the recipes. This I did and I put it in my small cooker. It was excellent. Good idea for ham leftovers.
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3 users found this review helpful

Prize Winning Baby Back Ribs

Reviewed: Jun. 1, 2010
I preheated the grill to about 400 degrees and then followed the remainder of the recipe, but the ribs were rather tough. I finished them in my crock pot. The flavor is excellent. I did use less cumin and put a honey flavored bbq sauce. I intend to make these again, maybe increasing the grill time another 15 minutes or so. Thanks, Bonnie. This is a keeper. I am editing the above. I tried this recipe a 2nd time and increased the pre-heat time to 500 degrees and grilled the designated time. It did make a difference. I could hear the sizzling, but was determined to not open the grill. The extra heat made a difference. I cannot wait to make these again.
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3 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Jun. 9, 2010
This is absolutely the best. I have made many cheesecakes, but none compare to this. I used the equivalent of 1 cup of crushed crackers. Usually the crust is sweet and thick. Not this. I could barely see the crust. Another plus for me, is the non-cracking of the cake. Some of my cheesecakes looked like a road map. I tried for the first time using a water bath. Excellent. There wasn't even a "hairline" mark. It was absolutely professional looking. I have already forewarded this to recipe to my friends. If you like cheese cake, this is it. Some reviews that I read stated it was hard to make. To the contrary, it is simple and the ease of making it is awesome. Thanks for the A+ recipe.
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4 users found this review helpful

Cranberry Pistachio Biscotti

Reviewed: Jun. 11, 2010
I have always used Giadda's (Food Network) biscotti recipe, but I saw this made with olive oil which would be different, so I made these today. Although the taste was okay, the dough was too messy to work with. I get the "hint" of olive oil when I eat them. Probably need lemon or something stronger to get rid of the oil flavor. I gave it a try, but I will go back to Giadda DeLaurentis' recipe. Should have stayed with what I knew was excellent.
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12 users found this review helpful

Peanut Butter Cup Cookies

Reviewed: Jun. 11, 2010
I made these today and they are excellent! This recipe has the same ingredients as the Peanut Blossoms II from Allrecipes. Instead of putting the dough into mini muffin pans, I placed the balls of dough 2 inches apart on a cookie sheet lined with parchment paper. It was so easy to remove them and made the clean up easier. If I don't have the peanut butter cups, I will put a chocolate kiss into each cookie, instead. I also made less servings because I wanted more cookie to go with the peanut butter cup. I will make these again and again.
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David's Yellow Cake

Reviewed: Jun. 23, 2010
I made this cake yesterday. It had good volume and the flavor was good, however, I did not like the coarse texture. It was too dense and greasy. If the texture was light and fine, it could have been a 5 star. Sorry, I will use my left-over yolks for something else.
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