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

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Deeta Jean

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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

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

Snickerdoodles I

Reviewed: Sep. 7, 2009
This is my go-to Snickerdoodle recipe. Very easy to make and absolutely wonderful! I don't keep shortening on hand, so substituted the same amount of butter, and they were still a dream. Great recipe!
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3 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

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

Slow Cooker Beef Pot Roast (adapted from Chef John's original recipe)

Reviewed: Jun. 11, 2012
Oh, my! Chef John, I love the way you cook! Made this for Saturday night dinner and everyone in the house raved. Wouldn't change a thing about the recipe. Just lovely!
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1 user found this review helpful

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Sep. 21, 2012
Wow! Just wow! Awesome cookies. They have created a cult following in my circle. I'm no longer allowed to attend my regular Sunday meeting without these cookies. One little tweak; I soak the raisins in warm water for 15-20 minutes because I prefer them plump and soft. No ogher changes required. This one is a winner!
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0 users found this review helpful

Soft Giant Pretzels

Reviewed: Feb. 20, 2012
Wow! You do not need to look any further for the simplest, best home-made soft pretzel! This is it, folks. This could not be simpler to make and the taste is outta this world. Thanks, Sherry, for a totally awesome recipe.
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1 user 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

Big Ed's Cajun Shrimp Soup

Reviewed: Sep. 7, 2009
This recipe is fantastic! No changes needed. My husband and I both love this.
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0 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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11 users found this review helpful

Whipped Cream Cream Cheese Frosting

Reviewed: Sep. 7, 2009
Fantastic! This is my new, go-to cream cheese frosting. Absolutely decadent on strawberry cupcakes. No changes necessary. This is a hit as-is! Thanks, Tom!
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0 users found this review helpful

Rich and Creamy Tomato Basil Soup

Reviewed: Sep. 21, 2012
This is a great basic creamy tomato basil soup. Very easy to put together. And very, very tasty. Hubby and I both really enjoyed it. For a little fuller flavor, stir just a dash of nutmeg in when you stir in the butter and cream. Fantastic!
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French Pastry Pie Crust

Reviewed: Sep. 21, 2012
Wow! I had sworn off of making homemade pie crust because I just couldn't find an easy, tasty recipe that would work for me. This recipe is just that. It comes together very easily in the food processor. It's a very sturdy dough that is easy to handle even when rolled out thin. Very tasty too. The amount of sugar is easily adjustable for various fillings. I keep the amount as is for tart lemon pie and cut it down a bit for sweet berry filling or apple. Very good versatile recipe!
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2 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

Lemon Pie Bars

Reviewed: Apr. 24, 2012
No need to search any further for the perfect lemon bar. I like a lot of filling, so I make half again as much filling and keep the crust recipe the same. This is the perfect ratio for a wonderfully lemony bar! Great recipe kukadog!
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2 users found this review helpful

Amish White Bread

Reviewed: Sep. 21, 2012
Years ago, I bought a bread machine and swore off of hand-making bread. This recipe has converted me back! It is so easy to put together and is perfect for everything from simple buttered bread, to sandwiches to french toast. I no longer purchase bread at the grocery store. Great recipe, Peg! *Update - I was having trouble with sandwich slices falling apart. After some research indicating that more kneading leads to a denser bread, I now knead this bread for an extra 8 minutes after the first rise. I had only been kneading for a couple minutes and the extra kneading time yielded a loaf that was still deliciously tender, but with slices that held together for sandwiches. No more store-bought bread for this family!
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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

Baked Teriyaki Chicken

Reviewed: Jan. 23, 2012
This recipe is fantastic! The sauce has become my go-to terriyaki sauce for any stir-fry I can conceive of. I use fresh ginger and red pepper flakes to add a bit of a kick. Thanks, Marian for a superb recipe.
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1 user 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

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