Mary Pecbot Brown Recipe Reviews (Pg. 3) - Allrecipes.com (13789055)

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Mary Pecbot Brown

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Fluffy Seven-Minute Frosting

Reviewed: Feb. 3, 2012
First time making this frosting or any meringue type frosting for that matter! This was amazing, truley a wonderful frosting that is light, fluffy and easy to make. I did add 2 tbsp of light corn syrup as other reviewers suggested. I do not have a candy thermometer, but I set my timer for 3 1/2 mintes from the exact time the syrup started to boil. Quickly removed from heat and added to the FOAMY egg whites, very slowly and in a tiny constant stream. I dont know if anybody has tried, but I dont think this frosting would be easy to frost a cake or cupcakes after it was completley cooled. I frosted my cupcakes while the frosting was still slightly warm but not cool or hot. I used my kitchen aid mixer for this, I couldnt imagine trying to make this with a hand mixer! Great recipe Will keep and use in place of buttercream (which I HATE making)!
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5 users found this review helpful

Bacon Wrapped Chicken

Reviewed: Jan. 22, 2012
Husband LOVED, LOVED LOVED this! I also thought it was great. I made changes to our liking though... wrapped a slice of provolone around chicken instead of adding cream cheese. Omited the chives, used sour cream instead of mayo, increased the amount of milk to make more sauce for the noodles. I also added grated parmasean, garlic and onion powder to the sauce. I pre cooked the bacon, maybe about 7-8 minutes until it was cooked but not crisp and was still pliable. I wrapped the cheese around each chicken breast and then wrapped a slice of bacon and secured with a toothpick. I made sure to try and not pour too much sauce over the bacon so that it would crisp up as it baked. The final dish came out AWESOME!!! Served over multi grain pasta. Caught my husband sopping up sauce from the pan with bread after we ate! This is a great recipe and I will be making it often!
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4 users found this review helpful

Mint Chocolate Cake

Reviewed: Jan. 15, 2012
EXCELLENT!! I used Duncan Hines devils food cake for the cake part. I did double the mint extract and used milk rather than water for the mint layer. I think that I added a bit too much powdered sugar ( I didnt measure it) and so I ended up ading an additional tbsp of milk. The frosting was nice and fluffy and not dificult at all to spread. I also chilled mine in the fridge for about 2 hours before frosting. Also important I think to chill again after the mint and before the chocolate so that the chocolate topping doesnt melt the mint frosting. Chill for a few hours and serve. SOOO YUMMM!!
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2 users found this review helpful

Chocolate Peanut Butter Bars II

Reviewed: Jan. 9, 2012
5 stars times 10! Awesome recipe and so very easy. I actually doubled the recipe and made in a LARGE (much larger than 9x13) pan. I added a tbsp of butter to the chocolate as it melted to help keep it soft and easier to cut after cooled. I also highly suggest using a standing mixer if you have one instead of mixing by hand! Takes a lot of arm muscles and still may not get the lumps of sugar smoothed out. I placed parchment paper on bottom of pan and spread the peanuttbutter over, then cooled it and did the chocolate top the mext day. Then let that cool as well. I followed another reviewers suggestion and scored the chocolate as it was cooling to allow for easier cutting with out cracking. This seemed to help. Also, not cutting when the chocolate is cold will help to keep them from cracking. Room Temp is fine. Great recipe, will make again and again.
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12 users found this review helpful

Simple BBQ Ribs

Reviewed: Jan. 4, 2012
SOOOOOOO YUMMMYYYY!!! I used boneless country style pork ribs. I boiled them in water, minced garlic, soy sauce, pepper, celery salt and steak seasoning. Boiled for about 1 hour then followed another reviewers suggestion and alloewd to cool in the cooking water. I refridgerated overnight since I wasnt going to serve them for dinner until the next day. I used regular BBQ sauce and a few tbsp of store bought General Tso sauce in a jar. Also added a very little bit of water to the bottom of the pan to prevent scortching from the sugars in the sauces. I covered and baked for about 1 1/2 hours. SOOOOOO DELICIOUS!! They came out very tender but not so tender that they were shredding. Hubby must have complimented these a dozen times. I used to make country ribs in the crock pot, not anymore. This recipe is my go to now! Thanks LLOYD!
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3 users found this review helpful

Chocolate Chip Muffins

Reviewed: Jan. 3, 2012
Very good muffin recipe!! I was wanting to make chocolat chocolate chip muffins, but couldnt find a decent one on this site. So I made the following adjustments: 1/3 cup unsweetened cocoa powder added to 1 2/3 cup flour to equal a total of 2 cups as recipes lists. 1 cup milk rather than 3/4 cup(I used evaporated milk since thats what I had on hand), and 1 1/2 tsp vanilla extract. I also left off the sugar topping. As the directions state, it is VERY VERY important to never over mix a muffin or any quick bread batter. This will cause it to be tough once baked. I mix just until incorporated, lumps are OK, they will bake out in the oven. I also recommend buying a commercial portion scoop for making muffins and cupcakes. Theyre no more than $10 and your muffins/cupcakes will come out even and same sized. The scoop to look for typicaly has a blue handle and is known as #16 scoop (for a standard sized muffin tin), or food dipper. They look like an ice cream scoop. I bought mine for $5. And I use it every tiime I make muffins or cupcakes. I also use a #30 (black handle) for perfect size cookies! webstaurantstore
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7 users found this review helpful

Tater Tot Bake

Reviewed: Jan. 2, 2012
Very tasty and easy recipe. I had almost 1 1/2 pounds of ground beef to use up and I added some sour cream and beef base along with the milk and cream soup. I added the cheese at the last 5 minutes of baking to not over brown it, this was a great dinner. A bit on the salty side, but thats my fault. I forgot that tater tots are already salted and I added extra from the beef base. I will be making this for my family again and again. Thanks
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5 users found this review helpful

Real Hummus

Reviewed: Dec. 31, 2011
Very good base recipe. Only giving 4 stars since I didnt think there was enough garlic and the amount of tahini needs to be upped. I made 2 seperate batches, the first was as written and the second was with about 6 cloves of roasted garlic and about 1/4 cup tahini. I also added about 1/4 tsp ground cumin and more like 5 tbsp lemon juice. Let it chill in fridge over night and its amazing!
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7 users found this review helpful

Paul's Pumpkin Bars

Reviewed: Dec. 31, 2011
These are delicious! I didnt bake mine in a jelly roll pan, just in a 9x13 inch pan and they came out awesome. This doesnt scream "bar" to me, more like a dense delicious cake! I love pumpkin spices, so insteade of just the cinnamon I added a 1 1/2 tbsp of pumpkin spice and a pinch of ground clove. Sounds like a lot I know, but it was soo worth it! The cream cheese frosting was great as well. This recipe is a keeper.
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3 users found this review helpful

Taffy Apple Salad

Reviewed: Dec. 26, 2011
Good recipe, mine got a bit too liquified, since all I had on hand was crushed pineapple ,I wont make that same mistake again! I used one granny smith and one red delicious. The combo made for a nice tart and sweet crunch. I also didint peel the apples, it added a nice color to an otherwise white and bland looking salad! Will make again
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6 users found this review helpful
Photo by Mary Pecbot Brown

Chocolate Mint Candies Cookies

Reviewed: Dec. 22, 2011
This is a great recipe! Im very glad that I tried it out even though I was a little hesitant becasue Ive never made a cookie recipe that called for boiling any of the ingredients. I used all of the ingredients listed and added a tsp of vanilla extract. I also had bags of andes candies chiped-pre chopped on hand so I used those insead of buying whole candies. There is NO NEED to grease your cookie pans if you use parchment paper-not to be confused with wax paper. You can find it in all grocery stores near the foil. Once I pulled the cookies out of the oven they still were very slightly dome shapped so I took a spoon and gently pressed on the top to make a little divot in the center to sprinkle the andes chips on it. A minute or two later I swirled the melted candy and let cool. In order to make the green and chocolate swirl effect you need to just swirl and not spread the melted candy. This is a keeper of a cookie recipe for sure!
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5 users found this review helpful

Aunt Teen's Creamy Chocolate Fudge

Reviewed: Dec. 21, 2011
WHATTTTTT???!!!!! Very YUMMY fudge recipe! I had to change it because I only had certain ingredients on hand. I used half a container of marshmallow creme, and all semi-sweet chocolate chips. After I stired in the chips and vanilla I added crushed Heath candy bar. WOW!!! very good. Was smooth and delicious, mine did not come out greasy as others had. Im not sure what would have caused this, maybe an overgreased pan? Very good recipe, will keep and make again with different mix ins.
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4 users found this review helpful

Creamy Peanut Butter Fudge

Reviewed: Dec. 21, 2011
Really good recipe. Because it is so super sweet, I cut the recipe in half ad poured into a 9x9 inch pan. I still cut into 24 pieces however. This is great to package up for holiday gifts. Will make again.
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4 users found this review helpful

Peanut Butter Oat Bars

Reviewed: Dec. 17, 2011
Very simple and yummy recipe! These are different and very tasty, we liked them. They are very sweet and rich though, I just cut them into small squares and one is plenty for my sweet tooth! Though it calls for a 15 inch pan which some dont have, a 9x13 is just fine. They will be nice and thick, another reason to cut them small. I was able to cut 40 pieces (5X8). I didnt have any light corn syrup so I used half dark corn syrup and half honey. The bottom tasted just fine. I also only had semi-sweet chocolate chips on hand so I used all semi sweet chips, again the tase was good. I would like to try different chips next time! A good tip is to NOT press the bottom crust too firmly, as this will make the bars difficult to come out and a bit tough in texture. Just a firm press with a rubber spatula is fine. I will be making these again.
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3 users found this review helpful

Pumpkin Bread IV

Reviewed: Dec. 12, 2011
5 stars is not enough! This is an amazing recipe. I scaled it back by 1/3 to make 24 muffins. I love pumpkin pie spices ..which is essentially what the spices in this recipe are, so I increased them by 1/2. And added ginger and vanilla extract. An important key to making muffins or any quick bread is to not over mix the batter. Doing so will make them tough after baking. I love this recipe. Ill be making it again at least 2 more times before the new year!
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4 users found this review helpful

Eclair Cake

Reviewed: Dec. 7, 2011
Made this dessert for 25 hungry high school basketball players! they were scrapping the pan..I should have made more...needless to say this is fanastic and simple to make. You can keep it on the lighter side by using fat free milk, and light cool whip. I also added a little bit of vanilla extract to the vanilla pudding as it was mixing (yummy!). As per other recommondations I also softened (not melted) the chocolate frosting-I used whipped fudge icing and its pretty soft already. This is a delicious dessert...oh If you have the time, letting this chill over night is a must!!! perfect consistency and texture.
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2 users found this review helpful

Blonde Brownies I

Reviewed: Dec. 7, 2011
Very good Blondie recipe!! 4 stars since the ingredient list doesnt exactly match the instructions. Otherwise this is a great dessert bar! I quadrupled this and rather than chocolate chipped used chopped rolo candies on top. Next I think ill try chopped snickers or peanut butter chips! This one is a keeper.
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4 users found this review helpful

Baked Penne with Italian Sausage

Reviewed: Dec. 1, 2011
SOOOOO yummy! I made this to feed 25 high school girl basketball players ( I quadrupled the recipe) and it was a hit. They went back for seconds. IM giving it 4 stars and not 5 as I thought that the sauce as written in the recipe was a little too bland and acidic for my taste. I like a little more robust flavor. So I added minced garlic, beef base, chicken base, white pepper, italian seasoning, onion powder and red wine rather than white wine and white sugar. I also only boiled the pasta for 5 minutes, and they came out almost too soft after baking ( I did use a nesco) so next time I will not cook the pasta at all. Turned out great though! I will make this again for sure, the sauce is a great base for me to use.
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10 users found this review helpful

Slow Cooker Mashed Potatoes

Reviewed: Nov. 29, 2011
Made for Thanksgiving, Ive always only done traditional way of making them, so I was a little skeptical! The recipe is sooo very easy, so easy you might think you missed a step. The texture was great, color was great...flavor? not great!! Not the recipes fault though! I added an entire 16 oz container of sour cream rather than the 8 oz the recipe calls for. It gave it a much too sour taste, but still edible. I didnt save any of the leftovers, just wasnt worth it. I can totally see this being my go-to recipe if next time I only use half the container of sour cream! Def recommend and will make again.
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3 users found this review helpful

Fudge Truffle Cheesecake

Reviewed: Sep. 25, 2011
YuuuMMMY!!! (( this is actually a recipe from Taste of Home)) Made no changes to the ingredients. I dont like springform pans, so I make cheesecake in a regular 9 inch round cake pan. I did bake this in a water bath for 55 minutes, then turned oven off for one hour, then kept the door ajar for another hour, perfect and NO cracks. This cheesecake is amazing if youre both fan of chocolate and cheesecake..my husband who says he doesnt like cheesecake...ate 3 pieces in one day :)
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2 users found this review helpful

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