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

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Debbie T.

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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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1 user found this review helpful

J.P.'s Big Daddy Biscuits

Reviewed: Sep. 2, 2010
I've made these twice now, following the recipe exactly both times. The first time, I ended up making smaller biscuits because when I rolled the dough out to 1" thick, it only made 6 small ones. I ended up putting them on a cookie sheet and covering them with a towel, and I didn't get to bake them for two days, but my family said they were the best biscuits I have ever made (and I've made a lot of biscuits!) The second time I made them, I doubled the recipe and put them in the oven right away. They tasted the same - amazing! This is a five star keeper for its simplicity and because you can make them ahead of time and they still turn out great.
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2 users found this review helpful

Cheesy Sausage Zucchini Casserole

Reviewed: Aug. 8, 2010
Wow! I made this almost exactly as written, except for the following changes: I used a combination of Mozzarella and grated Parmesan for the cheese, and a sprinkling of Parmesan on top. I also added a tsp minced garlic while cooking the sausage and onion. All I had on hand was minute rice, which worked just fine (I prepared it according to package directions and then added it when it was called for) I did not increase the rice or decrease the liquid, as some have suggested. I used a pork sausage labeled "Spicy-Medium" which was just right for us. I also used an 8oz pkg of fresh sliced mushrooms instead of canned. This was really surprisingly good. I didn't expect to like it as much as I did. All but my 8 year old devoured it. He was having an issue with the zucchini chunks. My husband suggested that next time I might grate the zucchini so that it would be less conspicuous. I'll give it a try. One thing is for sure, I will definitely be making this again and again. Thanks for such a tasty recipe!!
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6 users found this review helpful

Artichoke & Spinach Dip Restaurant Style

Reviewed: Jun. 4, 2010
This one's a keeper!
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1 user found this review helpful

The Best Potato Salad

Reviewed: Jun. 4, 2010
This was the kind of potato salad recipe I was looking for. It was really good. I'll definitely keep this recipe and make it again!
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2 users found this review helpful

Four Cheese Margherita Pizza

Reviewed: May 13, 2010
This was REALLY good. I made it on Jay's Signature Pizza Crust from this site. The Fontina cheese was a little hard to find, (I found it with the gourmet cheeses in a wedge, not grated) but the combination of four cheeses with the tomatoes and fresh basil was really good. I will definitely make this one again.
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2 users found this review helpful

Six Can Chicken Tortilla Soup

Reviewed: Apr. 23, 2010
I followed the advice of others and used the following: 1 can Rotel tomatoes with Lime & Cilantro, 1 can yellow corn, 1 can chicken broth, 2 cans condensed cream of chicken soup, 1 can (drained and rinsed) black beans, and 1 12.5 oz can chunk chicken. Because I was short on time, I just threw it all in the crock pot and let it go. I didn't add anything else to it. We served it with toasted tortilla strips, cheddar cheese and a dollup of sour cream, as recommended by SPRING1ONU. It was a hit with our family of 6. I wish I had doubled it, because some wanted seconds, and it was all gone. Also, if I have more time, I might use a rotisserie chicken the next time, but this recipe fit the bill perfectly for us, especially on a chilly, rainy evening.
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6 users found this review helpful

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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2 users found this review helpful

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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10 users found this review helpful

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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2 users found this review helpful

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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2 users found this review helpful

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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8 users found this review helpful

Perfect Apple Pie

Reviewed: Sep. 24, 2010
I made this pie last night, using danielle's suggestion of 2 Granny Smith, 2 Golden Delicious and 2 Fuji apples. I used my own crust recipe, but did everything else the same, and served it with a scoop of vanilla ice cream. My husband remarked that it was the best apple pie he'd ever had. My gourmet chef mother-in-law agreed. That's quite a compliment! I will definitely be making this one again. Thanks for a great recipe!
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2 users found this review helpful

Tomato Chicken Parmesan

Reviewed: Oct. 4, 2012
Wow, like MomSavedbyGrace, my husband said this was the best Parmesan chicken he had ever had. That's saying something, because his mother is a gourmet cook! I made it exactly as written, but with the added step of putting the breaded chicken into the refrigerator for 30 minutes before cooking it in the pan (I heard this tip in the recipe video). In fact, I think that's what put this dish over the top. My husband looked at me curiously and said something like "Did you do something different to make the chicken sort of crunchy?" I've made Parmesan chicken before, but not this one, and he said that was what he liked so much about it. The kids liked it too, even my picky 11 yo, which is why this recipe will be my go to recipe for Parmesan chicken from now on. Incidentally, I used Vigo Italian Style Seasoned Bread Crumbs.
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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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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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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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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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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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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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