Deeta Jean Recipe Reviews (Pg. 3) - Allrecipes.com (1454052)

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Deeta Jean

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Berry Shortbread Dreams

Reviewed: Dec. 15, 2011
This recipe is perfectly executed. Bakery quality. But be warned, they are SWEET! These cookies will be enjoyed best by folks who like heavy, sweet, French pastries. Great recipe!
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2 users found this review helpful

Best Chocolate Chip Cookies

Reviewed: Dec. 11, 2011
Wow! What a fantastic cookie recipe. These turn out quite substantial, but still very moist and chewy. Thanks for a great recipe!
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2 users found this review helpful

Cream of Chicken with Wild Rice Soup

Reviewed: Dec. 10, 2011
This recipe is great as is! Like all great recipes, it adapts well to personal tastes. But, if you're not an adventurous cook, the original recipe will still please.
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4 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Oct. 12, 2011
My goodness! These are simply the most delicious snickerdoodles I've ever made. I don't always have shortening on hand, but I find that the recipe doesn't suffer for using all butter. Not sure who Mrs. Sigg is, but she deserves a huge hug for these family-pleasing cookies. Great job!
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3 users found this review helpful

Three-Berry Lemon Trifle

Reviewed: Jun. 20, 2011
This is my go-to summer dessert. Everyone loves it. It's not too sweet, not too lemony....JUST RIGHT! Well done, Ilene!
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4 users found this review helpful

Flourless Chocolate Cake I

Reviewed: Jun. 20, 2011
This cake might just be TOO good! Definitely the best torte I've ever made (all credit went to Maggie, of course!). If you're looking for a rich, thick, so-chocolate-you-could-die torte, then this is it! Absolutely delicious!
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3 users found this review helpful

Double Tomato Bruschetta

Reviewed: Jun. 20, 2011
This recipe is fantastic! Perfect appetizer for an italian feast. Although I could just make a meal out of this bruschetta and a toated baguette slices! Yum!
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3 users found this review helpful

White Almond Wedding Cake

Reviewed: Jun. 20, 2011
Wedding cake is my absolute favorite! I've been disappointed in the last couple of wedding cakes I've had in recent years. It seems every bakery these days shortcuts with plain old box cake mix and fancy icing. I had been looking for what I consider a traditional dense wedding cake recipe. This one meets and exceeds my very high standards! This is the wedding cake I remember from 30 years ago! So fantastic. You need look no further for the perfect cake. This is it, folks!
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6 users found this review helpful

Italian Sausage Soup with Tortellini

Reviewed: Jun. 20, 2011
Oh, wow! What a great soup! Whipped this up with a crusty loaf of italian bread and we were in heaven. Fantastic recipe, Mary!
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5 users found this review helpful

Cathy's Banana Bread

Reviewed: Jun. 20, 2011
This is my all-time favorite banana bread recipe. It comes out perfect every time! Sinfully delicious! Thanks, Cathy!
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4 users found this review helpful

Italian Spaghetti Sauce with Meatballs

Reviewed: Jun. 20, 2011
This recipe was really good. It was so simple, that I had my doubts. But the flavors all came together beautifully. It was perfect on hoagie rolls for meatball grinders. Thanks for a great recipe!
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4 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: Jun. 20, 2011
This is a great pizza crust! It's easy to make, is easy to work with and tastes awesome every time! I make this recipe in my bread machine, which makes it even easier. If you like thin crust, this recipe will yield 2 large pizzas. I you only need 1, this recipe freezes like a dream! After the dough rises and is ready to be rolled out, just divide in half, spray the spare half with a tiny bit of oil and then wrap in plastic wrap, place in a ziplock back and throw it in the freezer. When you're ready to use it, take it out of the freezer 3-4 hours prior to use, unwrap it, and let it sit at room temp. or in a slightly warm spot to thaw and rise one more time. Perfect!
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29 users found this review helpful

Mmm-Mmm Better Brownies

Reviewed: May 28, 2011
These brownies are fantastic! I did make them with melted butter instead of oil because I wanted the extra richness. That definitely did it! I have to agree with some other reviewers that said they were too greasy. I'll probably skip greasing the pan next time. However, once cooled, I placed a plate on top of the pan and turned the brownies out, upside down. I then covered the now exposed bottom with 2 paper towels and carefully flipped them back over. The paper towels soaked upmall the extra grease and then they were TO DIE FOR! Wonderful!
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3 users found this review helpful

The Best Lemon Bars

Reviewed: Apr. 5, 2011
I hate it when folks don't try and then rate the original recipe. Having said that, I'm forced to live a double standard and do just that! I wanted to give Patty 5 stars for a perfect base recipe to start from. After reading reviews, i just knew that Patty's original recipe wasn't going to have enough filling, nor be lemony enough to satisfy my lemon craving. So here are the small changes I made to quell the lemon monster: kept shortbread recipe as is, but added 1 tsp lemon zest. Doubled the filling recipe, using a total of 1 1/4 cups fresh squeezed lemon juice and added an extra 2 Tbsp flour. Cooked crust to recipe instructions, but needed to extend the filling cook time to 30 minutes. Everyone loved these bars! I was told that they beat anything you'd find at a specialty bakery. That's saying something, folks! However, credit MUST go to Patty! Her recipe started it all!
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141 users found this review helpful

Fluffy Biscuits

Reviewed: Feb. 26, 2011
This recipe is a snap to put together in a food processor. And the end result is a buttery, fluffy, flaky pillow of deliciousness! I always substitute the shortening with butter. Simply put all dry engredients into the bowl of your processor and pulse a few times to sift. Cut one stick of butter into 12 or so pats and distribute them evenly on top of the flour mixture. Pulse a few times to cut the butter into the flour. Mix your egg and milk together in a separate bowl, then just dump it into the processor with the flour. Pulse a few more times to create the dough. Then turn the dough out onto a floured surface and knead as instructed. We don't care what our biscuits look like, so I just roll them out and then cut them into squares. Easy peasy! These only take me about 10 minutes to throw together in this manner and they are always delicious!
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6 users found this review helpful

Flaky Food Processor Pie Crust

Reviewed: Feb. 2, 2011
Wow! This was super easy to make and a perfect basic pie crust for my chicken pot pie. I made this with butter and it still came out beautifully flaky and flavorful. I plan to add just a bit of sugar to the recipe and whip up a cherry pie tonight. A simpler and better tasting recipe won't be found!
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3 users found this review helpful

Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

Reviewed: Aug. 26, 2010
Absolutely fantastic! Yes, it's a bit of work, but the results make it totally worth it. This recipe has never failed to impress. Everyone loves it! I have mixed up and keep a jar of the chili rub and use it on pork and chicken for grilling. So good!
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3 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: May 21, 2010
Ok, these have absolutely NO BUSINESS being this good! I've been trying out different chocolate chip cookie recipes for all of my 35 years, and this is where I'm stopping. There's no need to look any further. This is the ONE!!! Made recipe with all ingredients as stated. Chilled in refrigerator for 1 hour, then cooked, and pulled heaven-sent perfection out of the oven. Thanks for a perfect recipe!
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3 users found this review helpful

Filipino Lumpia

Reviewed: May 21, 2010
Wow! I made this recipe for a group of hungry guys and they all raved about them. I made mine in spring roll wrappers, and a bit bigger than traditional lumpia. I've since made this recipe again and used to fill egg rolls. I must say that the filling has a bit too much pork for traditional egg rolls, which generally have more veggie than meat. I'm going to try again, but cut the pork down to 1/4 and double or even triple the veggies. This is a fantastic recipe that will show you just how easy it is to make roll filling and give you a great starting point for your favorite ingredients. I intend to try this with diced shrimp, veggies and celephane noodles. Mmmmmm....
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3 users found this review helpful

Black Magic Cake

Reviewed: Mar. 16, 2010
Oh my! This is absolutely, hands down, the BEST chocolate cake I've made/tasted. It's so dark and dense. Perfectly moist. I topped it with Rich Chocolate Frosting from allrecipes, and the flavor combo was nothing short of spectacular! Definitely my go-to when I need a major dose of chocolate! Marsha, you're the bomb!
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3 users found this review helpful

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