Becky Recipe Reviews (Pg. 1) - Allrecipes.com (15245313)

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Becky

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Easy Chicken Enchiladas

Reviewed: Aug. 11, 2014
YUMMY. Thank you, IANKRIS for this great recipe!
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5 users found this review helpful

Easiest Falafel

Reviewed: Jul. 29, 2014
These are really good. I skip the egg to make it vegan. QUICK NOTE: I've been seeing alot of reviews where people are stating theirs fell apart or turned to mush. You may be using too much oil, or your oil is not hot enough. When a bread crumb "dances" ON the oil, it should be a good temp. Don't crowd pan. Don't move or turn food until ready. Fry in small batches, even if your pan will hold more. And allow the oil temp to come back up in between batches. When done, set balls on cooling rack, not paper towels. :)
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11 users found this review helpful

Cowboy Tacos

Reviewed: Jul. 12, 2014
I LOVE tacos, wraps and burrito type meals. They can be enjoyed by vegans, vegetarians, and meat-a-sauruses alike. And at the same meal, too! I do this recipe with black beans in place of pork, for me. But will offer the meat for non-veggies. The apricots provide a stunning taste bud experience with the other ingredients. Delish! When I skip the meat, I also skip the taco seasoning. I love this recipe!
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1 user found this review helpful

Spinach and Sun-Dried Tomato Pasta

Reviewed: Jul. 9, 2014
Love, love, love this recipe. It's one of those recipes that you can make exactly as written, or change it up. It's difficult to mess it up. I add marinated artichoke hearts, kalamatta olives, and sometimes will skip the sundried tomatoes, and opt for grape tomatoes that I cut in half, sprinkle with a little salt, and roast to bring out their natural sugars. Yum!
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1 user found this review helpful

PB and J Cupcakes

Reviewed: Mar. 4, 2014
These are very good. It's also fun to change it up a bit and experiment with different flavor combinations. My fave is orange cream/vanilla. Yum. Incidentally, I have found it MUCH easier to score the tops of the cupcakes with an "X", then insert the jello. It saves quite a bit of time and effort, instead of trying to carefully cut a square on each cupcake. A deep "X" will do the same thing, but without having to remove any cake, then plop the top back on.
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2 users found this review helpful

Mini Penne with Sweet Peppers and Parmigiano-Reggiano

Reviewed: Feb. 7, 2014
In my opinion, this is the epitome of a great pasta dish. Simple, tasty, and naked. Dress it up with favorite ingredients, or don't. Eat it chilled with some feta tossed in, and maybe some pine nuts as well. Add wilted baby spinach, and some chopped Kalamatta olives, and some grape tomatoes. Perfection, warm or cold. Another hint: did you know that serving your pasta 'aldente' actually lowers the glycemic index of pasta? Meaning, the carbs are much lower than fully cooked pasta. So cooking pasta aldente means a lot less carbs. True stuff, my friends!
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5 users found this review helpful

Strawberry Oatmeal Breakfast Smoothie

Reviewed: Jan. 6, 2014
Cook the oatmeal in either water, or Silk first.Solves the "texture issues" people have been mentioning. It's also very good with some real maple syrup splashed in instead of the white granulated sugar. Play around with what you like, this is a good base recipe.
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2 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Dec. 23, 2013
After reading reviews I thought I would chime in with some advice about flat cookies. -use bread or unbleached flour. -use parchment paper -ALWAYS USE COLD DOUGH -NO dough on warm or hot cookie sheets -Using baking soda/powder that isn't fresh can make your cookies flunk, as can peeking at them by opening oven door repeatedly. -DO NOT over-mix in the creaming process. The friction WILL cause too much heat and flunk the cookies while baking. -If dough feels too "gooshy", add flour until it feels "springier". -During creaming, butter/margarine MUST BE COLD. -Adding even a "tad" too much of baking soda will flunk them. -And last...if doubling, tripling etc the recipe, you MUST measure ingredients by WEIGHT, not simply by doubling or tripling the original ingredients. VERY IMPORTANT. Fresh, well measured and cold ingredients will help all cookies to be better tasting and better looking. Hope this helped a little.
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3 users found this review helpful

Cucumber Sandwich

Reviewed: Dec. 6, 2013
I love these. As a vegan, the cream cheese gets left out, and I use an almond pesto in its stead. Also very nice lightly toasted under the broiler for a few minutes. Don't pass these up just because are veggie with no meat.
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3 users found this review helpful

Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: Nov. 19, 2013
As written, I give 3 stars. It's too sweet for my taste. If interested, I made a couple changes on the 2nd go with this recipe. I omitted the sugar completely, and used the juice from the can of mandarin oranges.I also used the oranges. They are VERY tasty in salads with the sweet /savory appeal. I cut the Swiss cheese and used a nice,pungent Gorgonzola in it's stead.Cashews are so pricey,I only eat them alone so I can savor them. In their stead, I added some chopped pecans. YUM! Overall, a nice base recipe. Even better with minor tweaking.
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2 users found this review helpful

Greek Chicken Pasta

Reviewed: Oct. 11, 2013
This is a light, easy, fairly quick pasta recipe that can be made after a long day at work. I would decrease the lemon only IF you plan on using all of the marinade from the artichokes, otherwise leave it alone. This is not your average, heavily sauced, heavy meat, heavy ingredients type pasta dish. It IS a refreshing, lighter, easy pasta dish to make for a bit of a change-up. I like this recipe, and it is easy to tweak the ingredients a bit to your liking. I used a rotisserie chicken with regular seasonings, and that was delicious! One may also skip the lemon juice as it can be very pungent, and instead use a "Mrs Dash" type seasoning which pairs well with the flavors of a rotisserie chx. Also remember that dried herbs provide more flavor than fresh.
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5 users found this review helpful

Creamy Chicken Lasagna

Reviewed: Sep. 24, 2013
Good recipe. I cut back on the cream cheese, and made up for it by using ricotta along with it. I did use a store bought rotisserie chicken,only I cubed it into bite-sized bits which erased the "strangeness" of having chx instead of grnd beef. I did add more dried herbs than called for, but that's something I do regularly, and not due to this recipe alone. Give it a try, but go in knowing that it's NOT "regular lasagna". Enjoy.
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1 user found this review helpful

Yellow Squash Casserole

Reviewed: Aug. 25, 2013
I did not care for this recipe. There was way too much fat. There's no need for 2T of butter in a recipe that already has buttery Ritz crackers within it. The egg is an attempt at creating a binder to hold all of it together, but it didn't work.
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4 users found this review helpful

Baked Teriyaki Chicken

Reviewed: Aug. 22, 2013
I did not care for the cider vinegar. I would also cut out the white sugar and use brown, leave out the pepper as well, and instead add a smidge of cinnamon. (Trust me, it's delicious).
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6 users found this review helpful

Make Ahead Breakfast Casserole

Reviewed: Jun. 21, 2013
I thought this was good for a breakfast casserole. A tip for those who thought the bottom layer of mush was unappetizing: Put the bread crumbs or croutons on top, then bake. Same ingredients & amounts, just put cubes on top. This will allow them to get browned and make a slightly crispier texture, than on the bottom. Just save a sprinkle of cheese to put on top of cubes, and you can broil for a minute or so after baking for a nicer crunch/texture. One more hint: Use a pre-made pie shell. Load the ingredients, minus the croutons, and simply bake. This will solve the problem of mushy croutons all together. :)
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24 users found this review helpful

Summery Strawberry Pie

Reviewed: May 30, 2013
You had me at "Strawberry, and pie". YUM. The ONLY thing I do differently is use less of the glaze. I only use enough to lightly coat the berries on top to kind of "gel" things together. This is so refreshing, not overly sweet, and perfect for any summer get-together. If you like strawberries, graham cracker crust, and rich, creamy cheeses...........then this is for you. :) (P.S.- I know in some areas Neufchatel would be difficult to find. You can use any smooth & creamy cheese. Just add less or more depending on the richness & consistency).
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9 users found this review helpful

Tomato Basil Pasta

Reviewed: May 25, 2013
I've read a lot of reviews in which the lack of flavor or nutrition is a concern. I thought the dish was decent, but nothing that stood out. But here are some ideas that might give people what they're looking for. I made it a second time with these adjustments, and it was very good. I added pitted and chopped Kalamata olives which gave a nice savory bite and boosted flavor. I took a handful of grape tomatoes, cut each in half, sprinkled w/Na+ & olive oil then roasted. This brought out the natural sugars & gave the dish more dimension. I also added a small pkg of baby spinach and wilted it within the dish while everything was still hot. This adds tons of nutrition, and adds color and flavor as well. I also used herbed feta which of course boosts the flavor. I'm also thinking that using a can of fire roasted diced tomatoes would lend even more flavor and depth. Dry herbs are generally more flavorful than fresh, so that's something to keep in mind. Dried basil would be more flavorful than fresh. I would also leave out the fresh onion, it is too pungent to taste good and I personally don't think it's necessary and adds nothing but a strong onion flavor & an odd crash of textures that don't go well together. Something to think about...... :)
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6 users found this review helpful

Chicken and Broccoli Pasta

Reviewed: May 16, 2013
I think this recipe is falling into the "bland" abyss because there is no binding agent to help create a "cohesiveness" amongst all the ingredients. The sauce, noodles and chicken all slide around together, but never create a "dish". Healthy doesn't have to mean taste-free. I would make a pesto from almonds (Or purchased, lol) and add that right after cooking but while hot. You don't need to add a ton like a sauce, just enough to boost flavor and make the ingredients "marry". You'd be boosting the protein, adding a "good" fat, and better nutrients as well. Secondly, I would add grated carrots to the mix. The carrots will add a pleasant sweet to compliment the savory. Carrots also help to cut the acidity of the tomatoes. It's a good basic foundation, it just needs some personality. Don't give up on it yet :)
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5 users found this review helpful

Simple Beef Pot Roast

Reviewed: Mar. 12, 2013
After browsing reviews I decided to write my own because I have been seeing a lot of comments regarding the 'doneness' of the roast. I think many people are perhaps not understanding that pot roast is pot roast. It is not roast beef, it doesn't get cooked med rare, or med, etc. It gets cooked until it is sooo cooked that it falls apart. Roast beef is cooked to one's taste as rare, med rare, med. It is then sliced & usually served with au jus. Pot roast is pot roast, roast beef is roast beef, they are two different entities, period. Also, adding cups of beef stock and red wine to cover the roast is simply boiling the meat. If that's the way one decides to cook it, one prob shouldn't even bother with a mirepoix or browning the roast, etc. That said, I LOVE the simplicity of this recipe. Delicious, tender and easy to prepare. Yum.
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116 users found this review helpful

Beef Tips and Noodles

Reviewed: Mar. 3, 2013
I'm perplexed by all the "surprised" cooks re the saltiness. COM soup AND Lipton Onion Soup Mix tasting too salty. I bet many of us already knew it would be salty as written. However, I found a nearly Na? free version of COM by Healthy Choice. There, fixed the salt issue. Other than that, I really like this recipe. Yum says the expert cook.
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9 users found this review helpful

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