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Grilled Corn in Husks

Reviewed: May 28, 2009
No need to peel back husks - soak for 15, then cook for 15 on high, flip it, cook for another 15...remove from the grill and let sit for 15. PERFECT every time. So easy and so good. The tassles just fall away when you remove the husks, easier than peeling them off when it is raw. And don't worry if it looks burned, it will steam perfectly inside the husks. Enjoy.
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148 users found this review helpful

Raspberry-Glazed Rosemary Chicken

Reviewed: Oct. 14, 2010
I read all the reviews before cooking this and made the modifications most people made. I used chicken thighs (because it is what I had) and cooked them for about 40 minutes in the oven with a little stock and the herb rub. IMPORTANT: You have to use fresh herbs. Dry herbs will not work here. I put the SEEDLESS raspberry jam, 1 tablespoon of dijon and about 1/2 cup of stock into a small frying pan and reduced it over low heat while the chicken was cooking. After 40 minutes (or so, use your judgment) I pulled the chicken and added the juices to the reduced sauce, thinned it down as needed and then poured the thick, rich sauce over the chicken and cooked it for about 10 more minutes, until it formed a nice crunchy topping. I served with rice pilaf (white rice with toasted slivered almonds and craisins) and it was very, very good. We will make this again!!
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35 users found this review helpful

Pate

Reviewed: Nov. 14, 2011
Love it. So easy to make and super delicious. I did not care for the flavor or the lemon juice in this, so I don't add that anymore. I like a lot of onion, so I grate about 1/2 medium onion into the mix with my zester. YUM! Delicous over crunchy garlic toasts...
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7 users found this review helpful

Sugar Toasted Almond Spinach Salad

Reviewed: Nov. 19, 2010
Delicious!!
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6 users found this review helpful

Slow Cooker Sweet and Tangy Chicken

Reviewed: Nov. 19, 2010
This was just okay - don't think we will make it again. The BBQ takes over and you really couldn't taste any of the other ingredients.
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6 users found this review helpful

Darbey Bread

Reviewed: Aug. 11, 2010
This sounded so good and looked great when it was rising. But, the shredded cheese weighted the whole thing down and it got very greasy on the bottom and didn't cook all the way through (I only made 1/2 recipe). The very finely chopped onions didn't cook through and added a crunch that bread is not supposed to have. I don't see any way to save it.
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5 users found this review helpful

Bacon Tater Bake

Reviewed: Jul. 29, 2010
Excellent starter recipe. I did not think it needed cheese, but did add some seasoning. I also added about 1 1/2 c milk to the wet mixture and fried my onions a bit in the bacon grease so they wouldn't be hard at the end. I use light everything and it was supremely tasty. I have taken this to a number of potluck dinners in a crockpot and it is always gone when I leave!!
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5 users found this review helpful

Southern Pulled Pork

Reviewed: Jan. 30, 2010
We love this recipe, but don't mess it up by 'mixing in' the BBQ. Put it on top of the sandwiches. We like Wee Willys White BBQ Sauce. SO GOOD!
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5 users found this review helpful

Yummy Roll Ups

Reviewed: Feb. 19, 2011
Always a favorite, we never can make enough. We like to use Baby Dills - they make such a cute presentation. Thanks for posting!
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4 users found this review helpful

Pork Chop Dinner

Reviewed: Jan. 3, 2011
This was okay - tasted like Swiss Steak. Probably won't make it again.
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4 users found this review helpful

Savory Crab Stuffed Mushrooms

Reviewed: Nov. 26, 2010
These were a big hit at our Thanksgiving dinner. Personally, I think they would be better with a 1/2 block of cream cheese added to the filling, but they were gone so fast, its hard to say!
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4 users found this review helpful

Honeyed Pork Chops

Reviewed: Nov. 5, 2010
This wasn't all that good - certainly not what I expected based on the reviews. The pork was seriously overcooked and dry and the sauce did not have any substance. The flavor of the sauce wasn't bad, but it would need to be thickened to be effective, I will not try again, but if I did, I would eliminate the water.
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4 users found this review helpful

Raspberry-Glazed Rosemary Chicken

Reviewed: Oct. 14, 2010
I read all the reviews before cooking this and made the modifications most people made. I used chicken thighs (because it is what I had) and cooked them for about 40 minutes in the oven with a little stock and the herb rub. IMPORTANT: You have to use fresh herbs. Dry herbs will not work here. I put the SEEDLESS raspberry jam, 1 tablespoon of dijon and about 1/2 cup of stock into a small frying pan and reduced it over low heat while the chicken was cooking. After 40 minutes (or so, use your judgment) I pulled the chicken and added the juices to the reduced sauce, thinned it down as needed and then poured the thick, rich sauce over the chicken and cooked it for about 10 more minutes, until it formed a nice crunchy topping. I served with rice pilaf (white rice with toasted slivered almonds and craisins) and it was very, very good. We will make this again!!
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4 users found this review helpful

Pork Chops with Apples, Sweet Potatoes, and Sauerkraut

Reviewed: Sep. 17, 2010
I didn't think this was good enough to make again. It was pretty bland, even with the addition of white wine. All the flavors blended together and nothing stood out or impressed.
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4 users found this review helpful

Big Cheeseburger Pizza

Reviewed: Apr. 1, 2010
Excellent! I used the 'Authentic Thousand Island Dressing' from this website and it was PERFECT. Loved it - wouldn't change a thing!
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4 users found this review helpful

Bacon Mushroom Swiss Meatloaf

Reviewed: Feb. 3, 2010
WOW. So good.
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4 users found this review helpful

Merwin's Shrimp Gumbo

Reviewed: Aug. 29, 2009
Thought it was good, only 4 stars because the original recipe didn't include the chicken. Per the reviews, I cut the chicken up and threw it in at the end with the sausage and shrimp. I rushed my roux and it wasn't as good as it should have been. Keep the heat LOW and give it the time it needs to brown. I turned it up too high and it tasted a little burnt. We still ate it, but it wasn't as good as it should have been.
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4 users found this review helpful

Cranberry Sauce ala Liza

Reviewed: Nov. 27, 2011
Didn't like this at all. Nor did anyone else. Too much raspberry, I think...not sure. It wasn't even close to enough to try to improve for next time. Instead, I will try a completely different recipe.
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3 users found this review helpful

Bang Bang Shrimp -Crunchy, Sweet & Spicy

Reviewed: Sep. 7, 2011
YUM!
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3 users found this review helpful

Debs Corned Beef and Cabbage

Reviewed: Mar. 17, 2011
Best I have ever made. The addition of bouillion and beer to the stock made a world of difference. So delicious!
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3 users found this review helpful

Displaying results 1-20 (of 51) reviews
 
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