Mary Pecbot Brown Recipe Reviews (Pg. 1) - Allrecipes.com (13789055)

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Mary Pecbot Brown

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Banana Cream Pie I

Reviewed: Nov. 14, 2010
I made this pie for work and it was a HUGE hit! I was a little surprised that the final step was to bake the pie after the pastry cream was poured over the bananas. But after I pulled it out of the oven, I realized that this step helps to set the filling. I also noticed that some people left out or changed ingredients in the filling recipe. This is not a pudding, very similar but still not a pudding. This is a traditional French pasrty cream and is made with the traditional French method. I do not recomend changing anything with that part of the recipe! Esp. the addition of the vanilla and the butter! It is also important to make sure that your bananas are fully covered with the cream to prevent browning. One step that I did include was for the crust. Before I pre baked the pie shells I brushed them thouroughly with an egg wash, then baked. This will help to prevent a soggy crust, since I didnt serve this until the next day. GREAT PIE!
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42 users found this review helpful

Pretzel Dessert

Reviewed: Jul. 2, 2010
Im only giving this recipe 4 stars since the recipe itself isnt all that accurate. Ive made a different version of this...The final product itself though (when done right) is awesome! I just think that there are some mistakes on the directions themselves. ******These are the changes I made: 1 cup melted butter rather than margarine 1 1/2 packages (16oz) frozen whole strawberries, thawed 1 plus 1 partial (6oz) package strawberry gelatin I started the jello right away since I knew that it would need to PARTIALLY Set in the refridgerator while I prepared the rest of the ingredients. I did use the 2 cups of boiling water, but I also added about 1/4 of the 2nd package of jello to ensure it sets correctly. Once I added the strawberries (which were mostly thawed, I used a potato masher to crush them a bit). I transfered the entire saucepan of jello into the fridge and began the next steps. It is also very important to complete the baking process as well as sealing off the entire layer of pretzels to prevent the jello from seeping into the pretzel. HOWEVER, the seeping wont be much of an issue if the jello is partially set (like jelly/jam texture almost) and the cream cheese layer is well chilled after you layer it. Pour jello over cream cheese layer and chill at least a few more hours to set properly. The directions make it seem like this is a fast, quick step process. But each step takes time in between for setting, chilling and setting!
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42 users found this review helpful

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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15 users found this review helpful

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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13 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

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

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

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

Keema Aloo (Ground Beef and Potatoes)

Reviewed: Oct. 16, 2013
Good stuff! I halved the recipe and I still have a ton of left overs! I reduced the amount of Serrano chili and cayenne pepper. I also added a little bit of curry powder and Balti seasoning. I threw in fresh cut up cauliflower instead of the peas. Served over cooked jasmine rice. YUMM! Will be making again.
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6 users found this review helpful

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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6 users found this review helpful

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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6 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

Judy's Strawberry Pretzel Salad

Reviewed: Aug. 6, 2011
STOP! and look no further for a strawberry pretzel dessert! This one is absolutely wonderful. The only change I made was the boiling water for the jello, I scaled back about 1/4 C...and I also let the jello/strawberry mixture set up for about 40 minutes. Also make sure to 'seal' the cream cheese mixture to the pretzel crust to prevent any seeping. This recipe is super yum!
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6 users found this review helpful

Caramel Pretzel Nut Popcorn

Reviewed: May 27, 2011
YUMMMMY!! made this for a baseball/tailgate outing, this turned out great. I did boil the mixture longer as I like a little bit of a crispy carmel popcorn. Recipe makes a ton, I didnt change a thing. Nect time I may try to drizzle some melted chocolate over! This one is a keeper
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6 users found this review helpful

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

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
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

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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4 users found this review helpful

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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4 users found this review helpful

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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4 users found this review helpful

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