Debbie T. Recipe Reviews (Pg. 1) - Allrecipes.com (13708555)

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Debbie T.

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Chicken Pot Pie IX

Reviewed: Sep. 5, 2008
I made this recipe for my picky family of 6 the other night. I didn't make any changes to the recipe AT ALL, and it scored a perfect 6 out of 6 (1pt for each member of my family that liked it) in fact, they were fighting over the last piece, and my husband, who grew up with a gourmet cook for a mom, asked me to make it again the next night! EXCELLENT!
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Boilermaker Tailgate Chili

Reviewed: Sep. 17, 2008
I am not very good at improvising, so I followed this recipe exactly as it was submitted, except that since I was making it for the next day and I didn't want to stay up waiting for the pot to cool, I left it in the crock pot over night (on low). By the next evening, it was just amazing. Everyone that tried it LOVED it! A big hit and well worth the time and extra effort involved. I will be making it again this week to serve to our little league team with hot dogs.
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Flavorful Beef Pot Pie

Reviewed: Nov. 10, 2008
This recipe scored a perfect 6 out of 6 in our family. Everyone at the table had second helpings, a couple had thirds, and one wanted fourths! I will definitely be making this again!
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World's Best Lasagna

Reviewed: Nov. 15, 2008
Like I always do, the first time I made this recipe, I followed it to the letter. I've made it twice now, with no modifications, and my husband says it's the best lasagna he's ever had in his life, which is saying a lot, since he grew up with a gourmet chef for a mother! I will say that both times, I've ended up with extra sauce and noodles, so I bought extra cheese this time and made a second, smaller lasagna, and stuck it in the freezer. Two meals for the price of one! This one is definitely a keeper, and one of those recipes that my kids will remember having grown up with.
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Rempel Family Meatloaf

Reviewed: Mar. 31, 2009
I have made several meatloaf recipes over the years, searching for one which our whole family could agree on. This is the one! I made some adjustments (see below) so that it would feed our family of six, and even my usually picky 14 year old daughter loved it and had seconds. Here are the adjustments I made: 2 lbs lean ground beef instead of 1 1/2, 1 cup crackers instead of 1/2, 3/4 cup ketchup instead of 1/4, and 2 1/2 Tbsp steak sauce, instead of 2. I also substituted Monterrey Jack cheese for the Cheddar, because I didn't have any on hand.
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Photo by Debbie T.

Rosemary Ranch Chicken Kabobs

Reviewed: Jun. 30, 2009
This was absolutely fabulous. I usually follow recipes to a T the first time I make them, but I was short on Worcestershire sauce, so I substituted steak seasoning in its place. Also, I didn't have 30 minutes to let the chicken sit in the marinade, so I sealed it all up in a FoodSaver bag for 15 minutes instead. It was VERY GOOD!
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Wedge Salad with Elegant Blue Cheese Dressing

Reviewed: Jun. 30, 2009
I really love this recipe, but I cut the blue cheese down to two 5 oz. packages, one for the dressing, and one to sprinkle on top. None of my four children liked it, but they are picky eaters and I think blue cheese is an acquired taste. As for myself and my husband, we really enjoyed it, and it would be easy to make the dressing up ahead of time and prepare the toppings to throw together at the last minute. I will definitely be serving this again, but probably to a dinner party the next time, where they will appreciate it more than my kids!
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Sensational Sirloin Kabobs

Reviewed: Jul. 27, 2009
I made this exactly as per the recipe, except that I tossed the veggies in some olive oil and garlic before threading them on the skewers, as some of the other reviewers had suggested. It was very good. Next time, I will make a few extra skewers with only mushrooms (I used small whole white ones) because they were amazing, and I'm not generally a big veggie fan. I could have eaten a whole bowl of them.
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Marinated Pork Chops

Reviewed: Sep. 24, 2009
This recipe was super easy and very delicious! I followed the ingredients exactly, but used the thinner, boneless chops. I also marinated them in a FoodSaver container for a few hours, instead of overnight. While grilling, I used the extra marinade to baste. My family of six devoured them. I can't imagine them tasting any better, but I'll try the thicker chops next time, and marinate them overnight.
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Jo's Rosemary Bread

Reviewed: Feb. 5, 2010
I followed muffinmom's advice since I don't have a bread machine. I accidentally used a whole packet of SAF gourmet yeast, not realizing that it was more than the recipe called for, but it didn't seem to hurt anything. I formed it into a round loaf and let it rise the second time on a wooden cutting board sprinkled with corn meal, and brushed it with olive oil and sprinkled it with Kosher salt. Then I preheated my oven with a pan of water in the bottom and my pizza stone on the middle rack, sprinkled with corn meal. When the bread was done rising, I transferred it to the pizza stone and sprayed the top a few times with water. I baked it as muffinmom suggested, spraying again with water when I upped the temp. When it came out, I just put it on a plate and let everyone tear off however much they wanted. I also had olive oil/balsamic vinegar on the table for dipping. My husband said it was the best bread he'd ever had in his life, and my gourmet chef of a mother-in-law had thirds. All my kids asked me to make it again right away. I will definitely be doing so! Thanks for the recipe Jo!
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Grilled Garlic Parmesan Zucchini

Reviewed: Feb. 16, 2010
Instead of spreading the butter mixture on both sides, I only spread it on the cut side, then laid them out on a baking sheet and broiled them for about 8 minutes. I don't bake zucchini enough to know when they're done, so although they were a success, I wasn't sure they were cooked all the way through (they were still a little stiff), so next time, I may bake them for about 10 minutes first, and then broil them for a few minutes. They were VERY good, all four of my picky eaters had seconds, and my husband was delighted. I will definitely be making these again. Thanks for the great recipe Angie!
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Mushrooms with a Soy Sauce Glaze

Reviewed: Feb. 20, 2010
The first time I made this, I misread the recipe and only made 2 servings for 7 people (rookie mistake!) Needless to say, they didn't even make it out of the pan. You would have thought they were candy...everyone, including my youngest, a professed mushroom hater, was circling in the kitchen like sharks, waiting to take another bite. They begged me to make them again, so this time I got enough for 2 servings a piece. I think they would have been happy had I just made them each a plateful and served nothing else. Excellent, and THANKS for sharing such a great tasting, easy recipe!
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Juicy Roasted Chicken

Reviewed: Feb. 23, 2010
Oh my gosh. I was looking for an easy recipe to roast a chicken for some chicken noodle soup. I can't believe how juicy this is. I followed the recipe exactly, except that they didn't have 3 pound chickens at the store, so I used a 5 pound chicken, 7 Tbsp butter (4 inside the bird, 3 outside) and 2 stalks of celery. The smell in my kitchen within 10 minutes of putting this in the oven was amazing. I can't wait for the kids to come home from school and smell it. I have been taking nibbles off of this since it was ready. We will be lucky if there is any left for the soup!
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Tourtiers (French Pork Pie)

Reviewed: Feb. 25, 2010
I went out on a limb with this one, looking for something new to try with pork, but unfortunately, we just didn't care for it. The aroma of the cinnamon and cloves mixed with the pork seemed a little odd, but then, I guess it's all in what you're used to and this one is probably an acquired taste. Had I known what a tourtier was supposed to taste like, I probably wouldn't have tried this recipe in the first place. That said though, I can't give anything more than one star to a recipe that 0 out of 6 people in my family liked, even if it is supposed to be a really good tortier. I guess reviews mean different things to different people.
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Cranberry-Pear Tossed Salad

Reviewed: Mar. 7, 2010
This was a GREAT salad. The people in the grocery store weren't sure where to find the apricot nectar, but we ultimately found it in the juice aisle (who knew?) I followed the recipe exactly, and wouldn't change a thing. We had extra dressing (I didn't have enough lettuce) so I will make it again tomorrow night. Melting the sugar with no liquid was a little weird....I've never done that before, but a little patience does the trick. It does eventually melt! Also, I didn't know what to do with the extra apricot nectar, so I decided to freeze it into ice cubes, and then store it in a zip-loc bag for future use. Now I have apricot nectar on hand whenever I need it, without any of it going to waste. Anyway, GREAT salad. I'm making it again tonight for the third time in two weeks. Thanks for the recipe!
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Byrdhouse Marinated Tomatoes and Mushrooms

Reviewed: Mar. 9, 2010
Wow, this was really good! I used sliced white mushrooms and cut up tomatoes from the vine, as well as fresh basil. My husband and I LOVED it, but the kids weren't crazy about it. I don't hold that against the recipe though, they generally aren't crazy about anything with tomatoes. And as advertised, it was EVEN BETTER the next day! I will definitely be making this again. It will be especially good served to company over the summer with home grown tomatoes.
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Linda's Lasagna

Reviewed: Mar. 11, 2010
I'm not really sure why someone would ever say you "can't" make lasagna with cottage cheese, I grew up with that kind of lasagna, which is why I chose this recipe for dinner tonight. My mother-in-law had dinner with us and said that's what everyone (including her) used to use "back in the day," but now they use Ricotta instead. In any case, I made it exactly as it was written, and my whole family loved it. Even my oldest daughter, who really doesn't like lasagna (I keep trying different recipes to see if I can find one she likes) said she thought it was the best lasagna yet. And I have also made the "World's Best Lasagna" from AllRecipes, so I guess that's saying a lot. It felt a little strange, not layering the cheese/egg mixture, but in the end, it tasted just fine. I am anxious to try the leftovers tomorrow. Thanks for a GREAT recipe Linda! It's a keeper!
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Angela's Awesome Enchiladas

Reviewed: Mar. 16, 2010
I made this recipe using exactly the same ingredients, but followed another reviewer's suggestion to put it in the crock pot first. It was really good, and all of my family loved it. We actually discussed the texture of the chicken shredded vs. cut into chunks, and the consensus was that most of them preferred it shredded. On that note, I have always shredded my chicken in my stand mixer (I have a KitchenAid). Just throw the BOILED chicken in the bowl, and use the standard metal paddle to tear it up. I timed it last night, and shredding the chicken took about 1 minute. Easy peasy! Thanks for the great recipe!
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French Bread

Reviewed: Apr. 3, 2010
I brought this recipe with us to an island over spring break, because we planned on eating in every night and groceries were very expensive. I made it exactly as written, except that I added a Tbsp of butter, as suggested by another reviewer, and I didn't have a bread machine (nor a stand mixer) so I proofed the yeast in the water for ten minutes first, adding about a tsp of sugar to feed it. Then I mixed in the rest of the ingredients (by hand...I have developed very strong arm muscles over the course of the last week!) and picked up the recipe from there. Out of the eleven of us that were staying together, it was a huge hit with all of them. So much so that I ended up making it four times! Who would have known that delicious fresh baked French bread could be so easy! Thanks for such a great recipe! UPDATE: This morning I was looking through a bread cookbook that a friend of mine had let me borrow, and guess what I found! This exact recipe! In case anyone was wondering, it's on page 11 of the 1979 Better Homes & Gardens All-Time Favorite Bread Recipes.
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Cinnamon-Orange Swirl Bread

Reviewed: Apr. 12, 2010
Just a clarification on the directions for LadyArndt - the ingredients call for 10 tablespoons sugar. In step one, you use 1/2 cup, which is 8 tablespoons. In step two, you use the remaining sugar, which would be 2 tablespoons. That's what it means when the ingredients say "divided." You will be using part of it in one step, and part of it in another.
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