beaubrent Recipe Reviews (Pg. 1) - Allrecipes.com (13491602)

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Slow Cooker Chili II

Reviewed: Mar. 30, 2012
It's not bad, but I found it didn't taste much like chili. It was very vegetably and not very chili-like. I think next time I'd use less celery, less tomato and less liquid. All in all, not bad for easiness.
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1 user found this review helpful

Carrot Recipe

Reviewed: Dec. 24, 2010
I like this very much, but it took nearly an hour for the milk to absorb. There must be an easier way. Who has time on Thanksgiving to stir for an hour?
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2 users found this review helpful

Pumpkin Soup

Reviewed: Dec. 24, 2010
Sieve your soups, people. I found this to be stock heavy, so on the second try I halved the stock and got a much better consistency. Also, rather than small blending portions, I threw the whole thing in a large blender and then poured it through a sieve. It was perfect consistency after that.
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6 users found this review helpful

Potatoes Supreme

Reviewed: Dec. 5, 2010
I find these to be very rich, so instead I made these with a tossed homemade turkey stock and green onions. I waited to add the Parmesan until halfway through cooking time to stop it being too brown (but this could just be my oven). Great idea, and very versatile with other ingredients.
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2 users found this review helpful

Feta Cheese Foldovers

Reviewed: Dec. 5, 2010
Very good, but I made a few changes, too. I made half with goat cheese and brushed these with egg whites instead of egg yolks which gave them a better look, just like you do when you make an apple pie. Also, I filled a few with the grease of smoked bacon to give it a little more of a pop.
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3 users found this review helpful

Perfect Pie Crust II

Reviewed: Aug. 6, 2010
I find this pie crust beautiful, but I'm perplexed by the recipe instructions. I don't understand gently stirring the butter and shortening into the flour with a fork and this created quite a chunky mess. There were bits of shortening and flour well after kneading for 10 minutes! All the same, it makes a fine pie crust and it's very pretty.
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4 users found this review helpful

Moist Lemon Poppy Seed Cake

Reviewed: May 26, 2010
I find this recipe to be a tad bland. I've followed the recipe exactly and I understand folks have many different types of palates, but this one just didn't hit it for me. I like the idea very much, though, since I've always liked lemon poppy seed bread.
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2 users found this review helpful

Perfect Turkey

Reviewed: Jan. 10, 2010
This turkey just fell off the bone, making it much easier to carve. It was so flavorful! And I used the stock as a base for a vegetable soup that we have savored for weeks. I totally recommend this recipe unchanged.
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2 users found this review helpful

Grandma's Lemon Meringue Pie

Reviewed: Jan. 10, 2010
Four attempts it took me, but I finally did it! My meringue stood on end and the curd was perfect. I had no clue I could make a meringue! Thank you the Internets for teaching me how to do something I never would have tried. Magnificent!
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1 user found this review helpful

Lemon Poppy Seed Bread

Reviewed: Nov. 21, 2009
My advice is to brush the glaze on with a pastry brush so it doesn't overpower the more subtle bread. Other than that, this is perfect the way it is.
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3 users found this review helpful

Spring Lime Tea Cookies

Reviewed: Nov. 20, 2009
My cookies didn't look like the picture at all. They weren't round, they weren't fluffy, they ran all over the plate like a puddle and sort of cooked together, and as a final insult, they didn't want to let go of the pan. The little bits I managed to hack off tasted great, but the rest just stuck to the pan, staring at me. For a more patient cook, this must have been lovely.
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1 user found this review helpful

Bolognese Stuffed Bell Peppers

Reviewed: Nov. 19, 2009
This is an excellent, but extremely rich, recipe. I loved this, but my husband is Italian and he thought the flavor was too much. I suspect this was in my choice of julienne de bacon, which was extremely powerful. Next time, I'll try to leave this and the cream out to see if it is less rich.
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1 user found this review helpful

Easy Meatloaf

Reviewed: Nov. 14, 2009
Mostly good, if not entirely original recipe for meat loaf.
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2 users found this review helpful

Savory Crab Stuffed Mushrooms

Reviewed: Oct. 18, 2009
I served this as an appetizer at a dinner party of five. In retrospect, it is far to filling to be an appetizer and it so potent in flavor that it really dimmed out the main course of almond allspice fish I served after. This is good for a party, but don't serve it as an appetizer.
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2 users found this review helpful

Extreme Banana Nut Bread 'EBNB'

Reviewed: Oct. 18, 2009
This banana bread is much better than the other top-rated one I made from this site. It was gone in two days and it takes zucchini bread at least five days to go in my house!
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2 users found this review helpful

World's Best Pasta Sauce!

Reviewed: Oct. 17, 2009
I live in Brussels and my husband is Italian. His grandmother lived in Dabruzzo in Italy and he always raved about her pasta sauce, until she died last year. So, I made this pasta sauce for him and he was mortified by how sweet it was. 2 tablespoons of sugar in a pasta sauce is apparently just not done. It is an American perversion of things done up like ketchup. The sugar just blew the thing to shreds. If I make this again, I'm going to change everything using the recommendations of folks on here, but more likely I'll try to find a recipe in a local cookbook.
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15 users found this review helpful

Red Velvet Cake

Reviewed: Oct. 11, 2009
Brilliant, but my frosting turned out yellowish and looked funny. Still tasted good, though.
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2 users found this review helpful

Banana Bread

Reviewed: Oct. 11, 2009
Excellent recipe. I didn't have walnuts, so I used almonds and it was super tasty.
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2 users found this review helpful

Mom's Zucchini Bread

Reviewed: Oct. 1, 2009
On my first try, the thing broke open and the batter came pouring out all over my oven. On the second try, the outside was perfect, but the inside was a bit underdone. On the third try, it came out perfect and was so moist that it knocked my socks off clear into the washer.
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1 user found this review helpful

Carrot Cake VIII

Reviewed: Sep. 4, 2009
The cake is very good, with loads of everything. I like to work with raw ingredients. I think the only flaw is that the recipe omits to mention one should sift the flour. Nobody really does anymore, but air is as important an ingredient to a good cake as anything, just as adding water to anything should include filtering the water first. A recipe is only is as good as the ingredients and this cake has many good ingredients. Add air and it's perfect.
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4 users found this review helpful

Displaying results 1-20 (of 21) reviews
 
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