Mary Pecbot Recipe Reviews (Pg. 2) - Allrecipes.com (13789055)

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Mary Pecbot

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Absolutely Best Brownies

Reviewed: Apr. 3, 2013
really easy to make with basic ingredients. I was searching for recipes to get rid of some self rising flour. Took a few minutes to throw together and I baked at 345 for about 22 minutes. I admit, I didnt wait to try a square, YUMMMYYY!!! Ill be making these again and again, next time with some chocolate icing. Thanks for sharing.
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Photo by Mary Pecbot

Red Velvet Cheesecake Swirl Brownies

Reviewed: Mar. 30, 2013
wonderful and very pretty!! These will take care of your cheesecake and red velvet cravings. Taste best the next day. TIPS: Dont use reduced fat or fat free cream cheese. After you have made the swirls, and before you put in oven, VERY gently tap the pan on the counter to remove some bubbles that may have formed when swirling. ** Remember, oven baking times will vary! The batch I just did today took close to 40 minutes at 345 degrees.
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Chocolate Caramel Brownies

Reviewed: Mar. 9, 2013
I doubled this recipe for a bunch of high school girls and baked in 2 separate 9X13 inch pans. I did make changes: First batch: 2 boxes fudge brownie mix, I used one entire box on the bottom and baked the base for about 22 minutes until completely done. Then poured the caramel sauce over and another entire box of prepared brownie mix on top. Baked for about 25 minutes. The second batch I used 2 boxes of milk chocolate brownie mix, baked the bottom layer (one whole box) for about 14 minutes-still a little under cooked. Then poured caramel sauce and the next batch of brownie on top. Baked until done. Both batches I used strong brewed coffee in place of the water. The changes between the 2 pans were the brownie flavor and the base layer baking time. I found that the first batch turned out way better as it was baked longer and they held their shape much better than the second which was too gooey in the center pieces for my liking. I threw away about 5 center pieces as they looked too raw. The edge pieces were great though. I will make this recipe again and again!! But I will follow the changes that I made for the first pan and not the authors. Im not sure why you would use cake mix if these are brownies? The girls loved these and went back for more! Yes they're sweet, you can tell just by the ingredients! If you don't like ultra sweet, try another recipe, these are yummy and sweet like I like!
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Ninety Minute Cinnamon Rolls

Reviewed: Mar. 9, 2013
I doubled this recipe for a bunch of high school girls, they LOVED these! The changes I made were: I kneaded in a standing mixer (kitchen aid) vs by hand, I did not mix the butter, brown sugar, cinnamon mixture-instead I smeared the butter on the dough, then sprinkled the brown sugar and cinnamon and pressed this into the butter. Also I baked in a 9X13 inch pan instead of muffin tins as I like center cinnamon rolls. Im not sure why the first listed butter or margarine has to be softened...it gets melted with the milk, no need to soften! I topped with cream cheese frosting, Yummy!
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The Best Chicken Fried Steak

Reviewed: Jan. 28, 2013
Followed the recipe with everything except 3 cups of shortening for frying. I used 1 stick of shortening and 1/2 cup of vegetable oil. I let my oil stay too hot and the bits and flour got too dark in the bottom of the pan, ill have to monitor the temp a little better next time. I seasoned the steaks on both sides with salt and pepper prior to pounding out. I placed steaks between 2 pieces of plastic wrap, and kept the mallot clean. I love the idea of using buttermilk and hot sauce in the egg mixture, I think that Ill cut back a tad bit on the hot sauce though next time. I never buy buttermilk..for every 1 cup of buttermilk needed; I replace 2 tablespoons of regular milk with 2 tablespoons of white vinegar or lemon juice and let sit for 5 minutes to sour. I didnt have a problem with the breading coming off of the meat, a few of the tricks to preventing this is to make sure the oil is hot enoug as well as have the steaks at room temperature when breading and frying. This is to prevent too much rapid shrinkage. If the cubed steaks are very cold when breaded and frying, the meat will shrink very fast leaving gaps between the fried breading and the meat causing the breading to come off more easy. Also only flip the steaks ONCE!! resist the urge to keep flipping back and forth! Too much flipping will cause the breading to loosen and come off. Next time Ill only make half the recipe for gravy, as written it makes way too much for just 4 servings. Great recipe! Keeper!
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Dirt Cake I

Reviewed: Jan. 26, 2013
I followed the recipe ingredients exactly and used clear plastic solo cups for individual servings. The recipe is delicious and easy to do, the only part that was cumbersome to me was chopping the cookies. Once that part was done it was all easy and fast. I really dont understand the reviews that state they ommited the sugar and butter because of the sweeetness. Leaving out the powdered sugar is not going to do ANYTHING to change the fact that there are an entire package of cookies,2 boxes of pudding mix and a container of cool whip...so Im not sure what ommiting the powdered sugar will accomplish but ruining the recipe. This is a sweeet dessert, most desserts that are tasty are sweet..trust me do not alter the ingredients or leave an item out! You wont be disapointed! If sweet isnt your thing, you should probably try a different recipe all together. I will be making this again and again!
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Bourbon Whiskey BBQ Sauce

Reviewed: Jan. 10, 2013
The chances of me ever buying store bought BBQ sauce again are pretty slim after making this sauce! I made a few minor adjustments to suit my family's taste: I cut the onion and garlic into large pieces to allow for easier straining, I was about 1/8 cup short on bourbon, and I was out of cider vinegar so I used white vinegar in its place (I used half of the called for amount though), I also added a few extra TBSP of brown sugar in addition to the called amount. THIS SAUCE IS FANTASTIC!! I made this a few days ahead of when I needed to have it (for BBQ shredded beef sandwiches) and I left the large chunks of onion and garlic in it. On the day that I used it, I rewarmed in a sauce pan with the onion and garlic still in it, then strained them out right before I used it. I think this allowed for the flavor of the onion and garlic to really blend into the sauce for the few days and then was easy to just remove by straining it. Letting this stay in the fridge for a minimum of 1 day is important I think. Very yummy sauce, I've already recommended and I plan on jarring this delicious goodness and giving it away as gifts. Thanks for the wonderful recipe!
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Hearty Vegetable Lasagna

Reviewed: Jan. 10, 2013
This was the first time I have ever made a vegetable lasagna that wasn't made with a white sauce. I really enjoyed this lasagna and I didn't miss the meat at all. I did make some changes to the recipe to fit my taste: used no-boil lasagna (you can also use regular lasagna-there is no need to boil it as long as you layer ANY lasagna with generous amounts of sauce). I added shredded carrots and added thawed very well drained frozen chopped spinach to the ricotta (I always use whole milk ricotta-better texture and flavor) mixture as well as a little bit of nutmeg (trust me on the nutmeg). I cut all the veggies fairly large because I wanted the veggies to still have a tiny bit of crunch as well as to be visible in the sauce. I made my own tomato sauce as well, which probably ended up to yield more than 2 jars, but that's ok-I like extra sauce and it also helps to cook the un-boiled pasta. This is a good recipe with the changes I made, I think that even without changing it to my liking, it would still be great. Will make again
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Chocolate Ganache

Reviewed: Dec. 17, 2012
I liked the flavor of this a lot..typical ganache recipe except I think I expected more of a firm ganache. But even based on the 1 cup cream to 9 ounces of chocolate chips, I should have known better! Not the recipes fault. Next time if I want a more firm ganache, Ill scale back on the cream and add more chips.
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Fruit Dip II

Reviewed: Dec. 17, 2012
I also used strawberry cream cheese, cool whip and a little bit of orange juice, I also initialy forgot the marshmallow cream at first! OOPS. With out it,its a gross dip! But after I added it, it was outstanding. I probably wont add all of the marshmallow cream next time though. Yummy dessert type appetizer
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Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 17, 2012
GREAT snickerdoodle cookie! I followed the ingredients and allowed the dough to chill for a few hours before scooping and rolling in the cinnamon sugar. I also baked at 375 degrees for 11 1/2 minutes instead of 400 for 8 minutes. If you are a frequent cookie baker I recommend purchasing a commercial quality portion scoop **#30 1 1/4 ounce scoop and I use it for all my cookies! Perfect size every time and they will bake evenly.
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Cheese Fondue

Reviewed: Dec. 17, 2012
Awesome!! I dont own a fondu pot, so I just used a small saucepan on very low heat and poured it in a little dipper sized crock pot. This went fast and was delicious! I think next time though I will add less wine, just a little bit less ;-)
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The Best Rolled Sugar Cookies

Reviewed: Oct. 20, 2012
I didnt read the reviews before making this recipe, but I took a chance anyway, and I HATE to roll out any kind of dough. There are a lot of reviewers that state that the dough was too sticky to work with, I can see where this would be a problem for sure as this dough is very soft before chilling. I halved the recipe and used exactly every ingredient that the recipe calls for no substitutions! If you used margarine in place of real butter-there is problem number 1! Never substitute margarine for butter in a cookie recipe unless the recipe calls for it, margarine IS NOT firm to the touch when well chilled like butter is, there for will not be firm in a cookie dough and after chilling over night-even after adding more flour. Even though I did not make changes to the ingredients, I did however make changes to the procedures as follows: halved recipe, did not over mix, covered dough w plastic wrap tightly, chilled over night, divided dough in quarters before rolling out, lightly flour surface, dough and rolling pin, used 2 1/2 in. round cookie cutters, preheated oven to 350-not 400 and baked for 6-7 min til edges were very light brown. The dough is soft even after chilling overnight and I think that cookie cutters w even a few nooks and crannies would be a pain to work with. I love this recipe and will only use it from now on, and when I do, I will only use round cutters. This is a KEEPER!
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Crazy Cake

Reviewed: Sep. 4, 2012
GREAT chocolate cake!!! You dont even miss the egg or dairy! I did not mix in the baking pan like instructed. I used 2 seperate bowls; one for mixing the dry ingredients and the other for mixing the wet, then I combined them together. Made a little bit of cream cheese frosting and it was awesome. Even my super picky toddler loved this, thanks for sharing.
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Fluffy Pancakes

Reviewed: Aug. 19, 2012
Ive made these at least 30 times, SOOO DELICIOUS. Fast and easy. Cheaper than buying a mix. I add a little vanilla though
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Depression Cake I

Reviewed: Jul. 25, 2012
I made this cake for my husband tonight who is to avoid dairy and egg to prepare for a medical procedure in a few days. I halved the recipe and baked it in a 8x8 pan. I omitted the raisins and added a pinch more of the cinnamon and nutmeg, also added 1/2 tsp ground ginger and 1 tsp vanilla extract. I let the liquid cool to a little warmer than room temperature and mixed in the flour and baking soda..I also added a pinch of salt. After baking, I allowed the cake to cook for 5 minutes then spread vanilla frosting from a can over the top so the frosting melted into a glaze. My husband was skeptical when I told him it was milk and egg less, lets just say that a little more than half the pan is now gone...and not by my doing this time! This is a great cake recipe for anybody with egg/dairy allergies or is vegan/vegetarian. Thanks for sharing!
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Monster Cookies VI

Reviewed: Mar. 6, 2012
I've never made nor eaten a monster cookie before, I was pleased! I followed a few suggestions and reduced the brown sugar by 1/2 cup also reduced the oats (quick cooking) by 1/4 cup. I used mini semi sweet chocolate chips and mini m&ms, and a #16 portion scooper to drop the dough. Baked for 12 minutes, I would have liked them to be a bit more soft,so next time I will bake for 9-10 instead. The recipe yield says 72 cookies, I got 36 nice shape and consistently sized cookies. I think any smaller and they would be too hard.
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Southwest Chicken

Reviewed: Feb. 28, 2012
Good recipe. My husband liked this a lot and said he will be requesting this again. Request?! This isnt Dennys! haha. I did make some changes and followed some sugestions. I browned the chicken in 1 tbsp oil and 1 tsp butter. After browning each side of the chicken breasts, I added 1 tbsp minced garlic and sauteed til lightly browned. Tossed in corn (I used frozen-thawed) and the black beans (omitted tomatoes, as hubs doesnt like them). Added garlic powder, onion powder, black pepper and cumin. I needed some liquid to allow the chicken to simmer in since I didnt add the diced tomatoes so I added about 1 cup of reduced sodium chicken broth. Simmered until chicken was done and served over rice. We like to add sauce to our rice so next time ill add some water with the broth. This is a keeper, will be making again..at his Majestys request! haha
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Chocolate Chip Toffee Bars

Reviewed: Feb. 24, 2012
This is a really yummy easy recipe. I do however think that the directions are written in a very confusing manner and you MUST read them a few times before making them. The way it describes the layering can get weird if you dont pay attention. My opinion anyway! I only buy chocolate chips in 12 ounce bags so I used only that rather than 2 cups. I omited the nuts and used a bag of crushed heath bar. These were great bars, not overy sweet thanks to the bottom crust. Make sure that you do not cook par cook the crust longer than the 15 minutes. Cool COMPLETELY before cutting, therwise you will have a gooey mess with the warm condensed milk.
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Snow Covered Crunch Bars

Reviewed: Feb. 17, 2012
I love everything about the concept of this bar, except that it is EXTREMELY rich, sweet and over chocolatey. Strange coming from a person who LOVES her sweets and chocolate. The chocolate (crunch) layer on top is so insanely sweet its not enjoyable. I also think that 1 stick of butter is way too much for the chocolate. This made the chocolate a little too soft, I would have liked it to have a little more firmness to it. The chex cereal gets lost in the mound of chocolate/butter/peanutbutter combo and the sugar cookie layer is just a platform for blobs of chocolate. I also skipped the powdered sugar...not hard to figure out why! I am saving this recipe though and I will try it changing the topping around. I plan on scaling back the chocolate, peanutbutter and butter topping and keeping the chex meausurement the same. Will report back!!
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