DECAR48 Recipe Reviews (Pg. 1) - Allrecipes.com (1532344)

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Bacon and Egg Breakfast Tarts

Reviewed: Jul. 3, 2003
Made this recipe in tartlets, so beat the eggs like you would for scrambled in with the milk,cheese,bacon, salt and pepper and then poured a bit into each tartlet. Very good. Cooked crusts 8 minutes, then with filling 10 min.
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259 users found this review helpful

Eastern North Carolina Barbeque Sauce

Reviewed: Jul. 28, 2003
I made this sauce and let it sit for 24 hrs. Then I submerged a pork tenderloin in it for another 24 hrs in the refrigerator.I baked the pork with a small amount of sauce poured over it for 3 hrs at 325 degrees, covered, basting once an hr. Then I shredded the meat with 2 forks and poured the rest of the sauce over it, turned off the oven and when it was time to eat (about 1 1/2 hrs later)popped it on buns and ate heartily. Loved it! Nice & spicy!
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120 users found this review helpful

Roasted Red Potato Salad

Reviewed: Aug. 17, 2007
I have made this potato salad at least 6 times before I finally realized that I never rated it, so here it is. It's a 5 star keeper because you can do so many things with it. Made it exactly as the recipe says. I have used red and regular white potatoes. Red and yukon golds. No eggs or as many as I've had in the frig up to the specified 6. Regular Hellman's Mayo cut in half with nofat sour cream. Reduced fat Hellman's using the specified amount. Real fried bacon extra crunchy for crumbling. Imitation bacon bits. Added a chopped up stalk of celery. Reduced the amount of onion when I felt my onion was extremely strong. Increased the amount when I used a Vidalia. But one thing I do no matter how I make this recipe is that I double it. It doesn't last long enough otherwise!!!!!
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111 users found this review helpful

Homemade Tomato Sauce I

Reviewed: Apr. 5, 2006
I used Roma tomatoes so it was nice and thick without having to leave it uncovered the last 2 hours of cooking. However I did add 3/4tsp fresh thyme, 3/4tsp fresh oregano, 1tsp Lawry's seasoned salt and 1/2tsp fresh ground pepper. I pureed everything as other readers did. I used this sauce to make lasagna and with what was left I served as a side dish with Italian sausage. This is a good sauce to make if you are serving to people who do not like spicy, hot. For just my husband and I, I would also include a tsp of red pepper flakes. Thanks for a good basic recipe using fresh tomatoes!
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101 users found this review helpful

Creamy Broccoli Soup

Reviewed: Sep. 24, 2004
I tried and rated this recipe in 2004, but because I had to add so much more broccoli than called for I guess I didn't bother to keep it in my recipe box, so today I read reviews and tried it again. Made 2 batches--1 with oregano and Mexican 4 cheeses from Kraft--the other no oregano and cheddar. I tried each batch before putting in the cheeses. My opinion is 1) you need twice as much broccoli as the recipe calls for 2)cheese is a must, 3)the amount of oregano was negligible. I preferred the oregano/Mexican chhese, but both were good. I will use this recipe again only with my alterations!!!
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65 users found this review helpful

Big Charlie's Gumbo

Reviewed: Jan. 25, 2008
Delicious! I did substitute scallops for the beef. Great recipe as written. My hot sauce was habanero.
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48 users found this review helpful

Tomato Pie I

Reviewed: Jul. 25, 2003
A winner! You might try using Roma tomatoes to cut down on the wateriness because they don't usually have as much as regular round tomatoes. Of course because they're not as big, you would need more, between 6 and 8 depending on size. Loved it cold the next day too!
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48 users found this review helpful

Bacon Quiche Tarts

Reviewed: Oct. 5, 2003
Excellent! And the best part is you can cook & crumble the bacon and mix all the ingredients for the filling the night before and refrigerate. Then in the morning just put them together. I doubled the recipe and everyone enjoyed them immensely.
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36 users found this review helpful

Sweet and Spicy Nuts

Reviewed: Jun. 5, 2003
This didn't melt well. Also I had to stir constantly or I would have had 2 cups of burned nuts! Next time I'd try adding a tsp or so of water to get the sugar to melt properly and it might be more like a glazed nut. Taste was good.
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32 users found this review helpful

Cucumber Crab Snacks

Reviewed: Oct. 18, 2004
I rated this the way I made it, not by the original recipe. Instead of the cream cheese, just mix the crabmeat with the cocktail sauce and slice the cuke on the diagonal. I also used the canned shrimp and everybaody liked that just as much. It's easier and lower in calories that the original.
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29 users found this review helpful

Make-Ahead Mashed Potatoes

Reviewed: Nov. 7, 2006
I also have made a similar recipe for years, but my recipe calls for 1 TBSP of minced onion rather than the onion salt and 1/2 tsp seasoned salt. And only as much milk as you want for the right consistency. I like to drizzle the butter over the top, but being weight conscious I only use a tablespoon instead of what the recipe calls for. Add a sprinkling of paprika on top before you bake and it gives a pretty looking finished product.
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26 users found this review helpful

Asparagus Appetizers

Reviewed: Mar. 31, 2005
I've had this recipe for years except there is no butter involved! You can cut the rolls in half, place seam side down on a cookie sheet, place in freezer til hard,remove from cookie sheet and store in a ziplock bag until ready to use. Spray the cookie sheet with non-stick spray before baking. Lots less calories and people always say how great they taste. Have extra bread on hand because I always end up with more filling than 20 pieces will hold. Enjoy!
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24 users found this review helpful

Pumpkin Cranberry Nut Bread

Reviewed: Dec. 4, 2007
I used Splenda and egg substitute and it came out very well.
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21 users found this review helpful

Shrimp Linguine

Reviewed: Oct. 2, 2004
Pretty good! I did some minor adjustments though. Instead of heavy whipping cream I substituted 1 c liquid nonfat milk plus 2 tsps cornstarch, 3 Tbsps of butter instead of 6 and used 1 1/2 tsp fresh thyme instead of dried. Then I doubled the sauce, used only 1 lb of shrimp and poured the whole thing over cooked spaghetti squash instead of linguine! I will make this many times I'm sure!
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20 users found this review helpful

EZ Party Cheese Ball

Reviewed: Jul. 27, 2005
This recipe was the biggest bust I've ever served. Not one person took a second cracker. It was so salty nobody liked it.
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19 users found this review helpful

Chicken and Tomato Stew with Arugula and Cannellini

Reviewed: Feb. 21, 2005
Very good! I used navy beans instead of cannellini beans and they worked very well.
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19 users found this review helpful

Old Bay® Steamed Shrimp

Reviewed: Jul. 15, 2005
Can't beat it! Been doing shrimp like this for years. Amount of Old sprinkled over afterwards depends on how spicy you like your food.
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18 users found this review helpful

Craig's Mystic Wings

Reviewed: Jan. 31, 2004
Good sauce!!! But we like hot, spicy food.I cooked them a little differently however.I took frozen wings and put a bit of sauce on top of them, then placed them in the micro for 3 minutes in batches of 6. I then put them in a ziplock bag and refrigerated for about 24 hrs turning occasionally.I cooked them in a 325 oven for 1 1/2 hrs basting with the sauce every 20 minutes. Yummy
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18 users found this review helpful

Irish Cream Cheesecake

Reviewed: Nov. 19, 2003
Baked for 1 hr and 20 min and it was still quite jiggly. Put topping on anyway and then back into turned off oven for another hr. Added 1/4 c Bailey's to topping because batter of cheesecake didn't taste Bailey enough to me.
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18 users found this review helpful

Hot and Spicy Pecans

Reviewed: Jun. 13, 2003
I increased the red pepper and made it with whole almonds instead of pecans. Big hit!!
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18 users found this review helpful

Displaying results 1-20 (of 369) reviews
 
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