Deeta Jean Recipe Reviews (Pg. 1) - Allrecipes.com (1454052)

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Deeta Jean

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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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128 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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28 users found this review helpful

Sweet Dinner Rolls

Reviewed: May 13, 2013
Wow! I have tossed all of my other bread, roll, and cinnamon roll recipes out. THIS IS IT! The first time through, I used half of the dough to make dinner rolls and the other half for cinnamon rolls. I baked both at 375 for 12-15 minutes. Both got rave reviews. On a perpetual hunt for the perfect sandwich bread, I next made this into a loaf. Holy cow! This dough makes the best tasting sandwich bread. The mild flavor doesn't compete with anything you'd care to make a sandwich out of. The texture and crumb are far above and beyond any other white bread I've tried, and trust me, I've tried a bunch! Most other white bread recipes do not hold together once sliced and used for sandwiches. But the texture of this bread is perfect! The slices do not fall apart. Just amazing! To make a loaf, after the dough cycle has completed in the bread machine, lightly grease a loaf pan, remove dough from machine and knead a few times to remove big air bubbles, form into a log, place in loaf pan and let rise for an hour. Bake at 375 for 20-25 minutes. It has a naturally crunchy crust, but to soften it, just rub a little butter on the entire top surface when it comes out of the oven. This recipe yields a large loaf in a 9x5 loaf pan, but could be split in half to make two loaves. Simply superb!
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13 users found this review helpful

Hong Kong Sweet and Sour Pork

Reviewed: Mar. 5, 2010
This was awesome! Thanks for a great recipe, Betsy. I used cornstarch in place of potato starch and simply rolled the marinated pork pieces directly in it, skipping the egg bath. This worked out well and saved significant time. I also forewent the double frying of the pork. Even after these modifications, this was still a 5 star recipe all the way. Bravo!
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13 users found this review helpful

Chef John's Caramel Chicken

Reviewed: Sep. 18, 2013
Chef John, I'd like to meet you some day and give you a big ol' hug! I love the way you cook. I made this for my boys and everyone was amazed by how good it was. And for such a simple dish, it had a really complex flavor that knocked all our socks off! The recipe is versatile enough to accommodate what you have on hand, or for your personal tastes. I didn't have fish sauce, so I substituted with about a teaspoon of anchovy paste in 1/3 cup soy sauce. The fresh jalapeno didn't appeal to me, so instead, I used 1 1/2 teaspoons of red pepper flakes. The key ingredients for the sauce are the soy/fish sauce, brown sugar, rice vinegar, garlic and ginger. If you start there and add/subtract what you like/don't like, this will always be a hit. For those of you who had trouble getting the sauce to thicken; this dish must be cooked on high heat for the entire cooking time in order to achieve the right caramelization on the chicken and to get the sauce to reduce. I used the entire amount of water called for and my reduction took between 10-15 minutes. The sauce will bubble and foam. That's ok. That's what you're looking for to get it to reduce. Don't be afraid of how hard it boils. Let it do what it do!!! DO NOT USE BREAST MEAT! Boneless, skinless thighs can withstand the high temperatures required to make this dish. Breast meat will dry out way before your sauce is properly reduced. Fantastic with a side of steamed broccoli with a bit of the sauce drizzled over it. YUM!!
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9 users found this review helpful

Ingrid's Caesar Salad Dressing

Reviewed: Apr. 10, 2012
This is quite simply the best Caesar dressing I've ever made at home, and I've tried lots! For a no-fail, everyone loves it version, stick to the original recipe and it will never let you or your guests down. After using this recipe several times, I've begun experimenting with it. I've substituted the blue cheese salad dressing with ranch and creamy italian with stellar results, so don't be afraid to use what you have on hand. With a bit of experimentation, I've also discovered that you can cut down on the amount of olive oil, or omit it all together if you're trying to save fat/calories. Thank you Kirsten and Ingrid! This one I will keep always!
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8 users found this review helpful

Holiday Chicken Salad

Reviewed: Mar. 10, 2012
Great salad as is! Easy to adjust for personal preference. Just remember, you need something crunchy, something sweet, something tart and some nuts. Use what you like. The spices are spot on, though. Fantastic!
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6 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

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

Homemade Crispy Seasoned French Fries

Reviewed: Sep. 7, 2009
This was a good recipe. Relatively easy to make and the result is a nice, crispy, home made fry. I tried the batter both thick and thin (as called for in the recipe) and my husband and I liked the thin batter better. Cooked these in the deep fryer at 375 for 9 minutes. Very versatile base recipe that can be spiced to taste. I could see using this on any type of vegetable to deep fry. It's very popular in restaraunts these days to serve battered fried green beans, cauliflower, broccoli and even asparagus! I think this would work well for all. Thanks, Cassie!
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6 users found this review helpful

Empanadas

Reviewed: Feb. 5, 2013
Wow! It is a mystery to me how a pastry dough with so few ingredients could be so wonderful. I am in love with this dough and will probably use it for a lot of things, including pies, in the future. It came out wonderfully delicate and almost melts in your mouth. I made these empanadas with cherry and apple pie filling. The cherry ones were good, but the apple ones were AMAZING! I simply chopped the cherries and apples up into smaller chunks, and made the empanada rounds a bit bigger than the recipe called for so I could squeeze more pie filling in there! I found it a bit hard to roll the bigger empanadas in the cinnamon sugar, so for the second batch, I simply coated a spare cookie sheet with a dusting of cinnamon sugar and when the empanadas were done, I transferred them to the coated sheet and then sprinkled the tops with cinnamon sugar as well. These were a HUGE hit at my Super Bowl Fiesta and I will be making them again in the near future. *Tip - I found that the cherry pie filling oozed out of the seams on the first batch. For the second batch, I wetted the outside edge of the bottom, crimped the two edges together with the tines of a fork, then rolled the edges (much like you do for a pie crust) then crimped them again with the fork. I then pierced the tops with the fork to let steam escape. May seem like overkill, but the cherry pie filling did not leak at all after using this method.
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5 users found this review helpful

Foiled BBQ Chicken with Corn on the Cob and Pinto Beans

Reviewed: Nov. 29, 2012
Easy and tasty recipe as is. Easily adaptable to your personal tastes. I simply mix up my favorte baked beans, add about a half cup of frozen corn, place in a big baking dish and throw some seasoned drumsticks in with it. Bake for an hour at 375 and Voila! A quick and tasty one-dish meal. Thanks for a great recipe, Trina!
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5 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

Clark's Quiche

Reviewed: Dec. 19, 2006
This is a fabulous recipe for quiche! It is very forgiving if you want to play with the fillers too and use different combinations of vegetables and meats.
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5 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

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

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

Roasted Rack of Lamb

Reviewed: Nov. 9, 2009
This was FANTASTIC!!! The recipe was very easy to follow and the results were incredible. My first time cooking lamb, and I came off looking like a pro. I am going to try this recipe with beef. I think the dijon mustard rub and bread crumb coating would be equally delicious on a prime rib or beef tenderloin. Thanks so much for a great recipe!
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4 users found this review helpful

Cheese Ball I

Reviewed: Sep. 7, 2009
Don't let the simple list of ingredients fool you. This is a fantastic cheese ball! It is the only recipe I use now. Everyone raves when I make it. It makes a great Thanksgiving day appetizer. Thanks for such a simple, but tasty recipe, Ellen! It's a winner!
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4 users found this review helpful

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