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

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Oven Fried Chicken II

Reviewed: Mar. 29, 2011
This is a good recipe and healthier than pan fried chicken. I followed the recipe exactly as given. A suggestion, however, after coating the chicken, I placed the pieces on a wire rack, refrigerated it for about a half hour and proceeded with the baking. The coating adheres better if it is on for a while before baking.
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86 users found this review helpful

Bacon Wrapped Hamburgers

Reviewed: May 31, 2011
A good idea to pre-cook the bacon...Whatever is to your liking. For the "so -called experts," don"t take your self description seriously. Many may not like your advice. If you tear a recipe apart, and you are in the minority, then there must be something wrong with your method of cooking.
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15 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

Best Carrot Cake Ever

Reviewed: Apr. 13, 2011
This was a good recipe, however, I compared this to the one I usually make, Carrot Cake III from this site, which I think is somewhat better. Carrot Cake III is a five star with over 3,000 reviews. Look it up, you may like it.
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10 users found this review helpful

Smirnoff Classic Martini

Reviewed: Jun. 24, 2010
I like my martini on the dry side, so I use less vermouth. When ordering, I always ask for a vodka martini on the rocks with a twist of lemon and an olive. No problem, no questions asked. I must admit, I usually like my drink at home better. It's exact.
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10 users 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

Ghirardelli® Magic Cookie Bars

Reviewed: Jul. 25, 2011
I did not have graham cracker crumbs, but had the chocolate crackers which I ended up using. OMG...these are absolutely delicious. I call these a "Premium" brownie. The coconut is an added crunch. They disappeared in no time. I will again make these with the chocolate crackers. Probably the graham crackers are just as good, but when I am totally satisfied with a recipe, I like to stick to it. Thank you for such a wonderful recipe.
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7 users found this review helpful

The Best Meatballs

Reviewed: Apr. 23, 2012
This is a tasty meatball. I, too, used milk instead of water. I have made a very similar recipe and used beef and pork because ground veal is hard to find. My mother either baked the meatballs first, OR she carefully dropped the raw meatball one at a time in the gentle boiling sauce, and did not stir until the meatball was set (about 30 minutes) The outside of the meatball is just as tender as the inside. Either way, this is a saver.
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6 users found this review helpful

Rice Balls a la Tim

Reviewed: Feb. 2, 2011
Very good recipe. I used the meat mixture and layered it between no cook lasagna strips and added my favorite veggie. Oh, so good. I also used a thin layer of ricotta cheese. I baked this in a casserole dish 350 degrees until bubbly. Thanks for the recipe, Queenbee.
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6 users found this review helpful

Blueberry Sour Cream Coffee Cake

Reviewed: Aug. 10, 2010
This was excellent. I used a few more fresh blueberries and used 1 1/2 cups of sugar and it was still too sweet for me. The next time, I will use only 1 cup of sugar and I am sure it will still be a five star. Since I only had a large bundt pan, I thought putting it in an angel food pan would be okay. I did not think ahead. The cake needs to be inverted so the berries will be on top. Removing my cake, it cracked . Inverting the cake makes it perfect and no tendency to become soggy from the berries. Learned my lesson. Will make again soon.
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6 users found this review helpful

Pecan Tarts

Reviewed: Feb. 23, 2011
Luckily I could not find my pecan tart recipe that I made for years. Desperately, I came to my standby website. I cannot even explain how delicious these are easier to make than my old recipe. I had all my ingredients ready, except I missed the important part, the pecans. I thought I had them, but they were walnuts. I decided, what the heck, I will use these. The walnuts were an excellent alternative. Make them again? You betcha. I will make these with walnuts or pecans. This recipe had a better way of mixing the nuts with the filling before putting it in the cups. This is an excellent recipe and I suggest you make multiple recipes and freeze. Thanks Jean.
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5 users found this review helpful

Slow Cooker Sausage with Sauce

Reviewed: Sep. 18, 2010
Since I wasn't in a hurry to make it, I made it the day before needed. I refrigerated the crock insert and the next day was able to remove any of the fat. The fat usually forms in thin sheets and is easily removed. I can remove more grease this way than when it is hot. The sausage was even more flavorable because it "sat" in its own juices longer. I served it over "curly" noodles. Since we are a family of two, I froze some . Very good.
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5 users found this review helpful

Too Much Chocolate Cake

Reviewed: Apr. 15, 2012
I have made this cake several times, already. It is so moist, high, and a chocolate lover's dream come true. I made it once with 1 cup of oil, then made it with half oil and half apple sauce. I think I like the second version better. It's just as light, but less oily. To make sure the chocolate morsels did not sink to the bottom, I gave them a slight chop in the food processor, so I had slivers and half pieces. Perfect! Package weights are changing. Be sure to check the weight of the pudding mix on the box.
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4 users found this review helpful

Asparagus with Parmesan Crust

Reviewed: Apr. 6, 2011
I,like another reviewer, take out the asparagus about 5 minutes before they are done and then sprinkle the Parmesan cheese over and put back in oven to finish. No worries about the cheese burning. I make this without the vinegar, too. Good both ways.
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4 users found this review helpful

Angel Food Cake III

Reviewed: Jun. 23, 2010
Tired of spending a lot for box mixture, I decided to make my first scratch cake. I was apprehensive, but, I followed all the directions and only sbstituted the vanilla for almond extract. I am so excited. The cake had so much volume, it was to the top of my tube pan. The texture is fabulous and the flavor superb. It does not taste bland like the box mixes or bought cakes. This cake disappeared quickly. Can you imagine if I had used some fruit with this? Wow! Will definitely make this again. Thanks, Kristin.
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4 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

Cabbage Rolls II

Reviewed: Sep. 28, 2012
I made these, however, I chose to eliminate the sugar, lemon juice,and Worcestershire sauce. I added extra tomato sauce, about a 1/4 cup, combining it with the meat mixture. I cooked my in a large pot on the stove top about 1 1/2 hours on med heat, slow boil. If I have extra cabbage leaves, I shred them and add them with the rolls. They freeze well, too, that is, if you have any left!
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3 users found this review helpful

Lasagna Roll-Ups

Reviewed: Feb. 15, 2011
I gave this a four because I think ricotta cheese makes a better roll-up. I make a batch of meat balls and when I need them, I mash them and then incorporate with the cheese, etc. I also make my own sauce, but there are store bought sauses that are quite good, especially if you "doctor" them up. These are easier to serve without having to cut portions from a baking dish.
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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

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

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