DEBBIEWI Recipe Reviews (Pg. 1) - Allrecipes.com (1561688)

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Whiskey Slush

Reviewed: Apr. 15, 2011
Great recipe, I've been using it for years! Also good made with brandy. I use 12oz frozen oj and 3 cups brandy or whiskey. We've also made it with vodka, the non-whiskey/brandy drinkers like it a lot but we prefer the brandy or whiskey. Try it sometime with a flavored tea...cinnamon apple spice is our favorite, especially good for the Christmas holiday celebrations. I use 7-8 flavored tea bags steeped in 2 cups boiling water so the flavor doesn't end up too weak. I agree with Gwenevere, don't skip the tea, it's not the same without it. Thank you for posting this recipe, Bea!!
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3 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Dec. 20, 2009
Not that this recipe NEEDS another review, but I won't let that stop me. :) We absolutely love this soup. Reminds us of peasant food - delicious, humbling, inexpensive to make and so easy. I use chicken broth/stock for the bouillon and water and add a carrot, chopped in food processor. If I may suggest (Ellie11, I'm not trying to change your wonderful recipe as much as expand on it), this recipe also makes a fabulous clam chowder by OMITTING the ham, substituting 2-3 cans chopped (or minced if you like smaller pieces) clams with juice and OMIT bouillon along with SOME of the water by subbing 2 or 3-8oz bottles clam juice (Doxsee Snow is my fav) and adding enough water to make the 3 1/4 cups liquid needed. Everything else in the recipe, as well as directions, remains as is. I like using an extra potato or two for a thicker soup, and slightly mashing (with potato masher) some of the cooked potatoes before thickening the soup, still leaving some cubes intact. Incredible soup no matter how you make it! Thanks, Ellie11!!
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2 users found this review helpful

Michael's Foccacia Bread

Reviewed: Dec. 20, 2009
Wonderful recipe exactly as written! To address the 'salty' reviews, for some who may not know--it makes a huge difference to use KOSHER salt, NOT table salt and when using kosher, Diamond Crystal is a coarser grain than Morton Kosher. If you measure a tablespoon of Diamond Crystal next to the same amount of Morton Kosher and table salt, volumewise the DC will hold less salt. The coarser grain won't dissolve as quickly as table salt. That's why salts such as pickling salt is so finely grained, it dissolves quickly into the brine. Most chefs will use kosher salt because it's easier to pinch up the salt and distribute it over the food. Try cooking two small pieces of steak sometime using the same amount of both types of salt and see which tastes saltier. hope this helps. Thank you, Michael for the recipe!
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1 user found this review helpful

Danish Pastry Apple Bars

Reviewed: Sep. 26, 2006
This is a great recipe. I've been making it for well over 25 years but haven't added the nutmeg, will do that now. The only things I do different is use margarine/butter in place of the shortening and take corn flakes, put them into a one cup measuring cup, crush them down with my hand until I have a cup, then sprinkle on the bottom crust before putting the apples (I use macintosh or cortland) on the crust. It catches and absorbs the apple juices and no one would ever guess the bars contain cornflakes.
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87 users found this review helpful

Apricot Chops

Reviewed: Jul. 3, 2004
I've also made this with chicken and it turns out great. Love the sweet/sour taste. Catalina dressing is a version of french dressing you put on a lettuce salad. I've also used Russian dressing. These are tomato (ketchup) based (orange/red in color)...I think the catalina has a little more of a "bite" to it than the french. I found a recipe for catalina dressing so you have some idea what the ingredients are or perhaps if you cannot find it to purchase, you can make some. Catalina Dressing: 1 cup sugar, 2 teasoon salt, dash paprika, 1/2 teaspoon chili powder, 1/2 teaspoon celery seed, 1/2 teaspoon dry mustard, grated onion to taste, 1/2 cup white vinegar, 2/3 cup ketchup, 1 cup vegetable oil. Put all ingredients into a blender and mix. Store in a jar in refrigerator. I wish this site had a message board area where we could ask questions about ingredients or a process in a recipe we don't understand.
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23 users found this review helpful

Pat's Mushroom Saute

Reviewed: Jun. 6, 2004
fantastic recipe. First time I made them used 8oz white button mushrooms and 8oz baby portabellos along with vidalia onion. Served with charcoal grilled ribeye steaks. Wish I'd have made more! Then we tried it with whole portabella mushroom caps, topped with smoked mozzarella and roasted red pepper, served on a toasted crusty roll....GREAT sandwich! The garlic, balsamic vinegar and oregano really makes this recipe special, you've got to give this one a try. Thanks for sharing this recipe Lanni!
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1 user found this review helpful

Vegan Black Bean Soup

Reviewed: Apr. 25, 2004
This is excellent soup. I made a few changes because of ingredients onhand, but I'm sure the recipe as written is fantastic. I used 1 can of Goya Black bean soup in the red can (which is really just black beans in a sauce), 2 cans of regular black beans, 1 can of black beans w/jalapenos in lime juice which went into the food processor along with the tomatoes and a can of the regular black beans, 1 tsp. salt, medium heat chili powder, 1/2 chicken and 1/2 vegetable broth and about 2 1/2 cups cooked brown rice. I was expecting the soup to be thicker, but it was delicious and had a bit of a zip to it with using a few hotter ingredients. Sprinkled shredded cheddar jack cheese on top. Nice to see a review that says it freezes well! Thanks for posting a great recipe Christine!!
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Low Fat Apple Bran Muffins

Reviewed: Apr. 25, 2004
Made these several times now and found myself making a few changes. Added 1 tsp vanilla (I used the powder), a pinch of salt, 1 tsp. cinnamon, the other half of the apple, chopped (I used a Granny Smith so it wouldn't disappear into the apple when baked), a 1/2 cup dried cherry, cranberry, blueberry mix I bought at Sam's Club...and I had always used the water/dry buttermilk powder combination for the 1 cup liquid buttermilk until I read the review by RTR.MAR to use 1 cup apple juice with 4 tblsps dried buttermilk powder...very nice addition. Thanks much for listing this recipe Jenny!!
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14 users found this review helpful

Chris' Kraut

Reviewed: Mar. 22, 2004
We love this recipe...we use brown sugar in place of the white ....our favorite way to eat it is over hot dogs or bratwurst on a bun. Will have to try it with pork roast, thanks!
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9 users found this review helpful

Lemon Mushroom Herb Chicken

Reviewed: Mar. 21, 2004
Wow, this is a wonderful dish...never tried capers before, what a pungent explosion of flavor these give with the rest of the ingredients. If you've never tried capers, the flavor reminds me somewhat of dijon mustard. Instead of adding the 2 tblsps, I put them in a small dish so we could take as many as we felt brave enough to try. So glad I opted not to omit them. I sauteed 8 ounces of sliced fresh mushrooms just before the sauce was added to the pan. Toward the end, I uncovered the pan, letting the sauce simmer and reduce somewhat so it was a little thicker. Served over brown rice along with sides of sugar snap peas and cottage cheese. Thanks much for sharing this recipe!
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1 user found this review helpful

Pleasant Pork Chops

Reviewed: Mar. 7, 2004
We thought these were really good. Simmered chops for only 40 minutes though, must depend on the thickness of your chop and also how much you brown them beforehand. In reply to Patience98's inquiry about what it means to reduce sauce by half it means to let the sauce simmer until the amount of sauce in the pan is about half of what it was when you started simmering it. This tends to not only thicken the juices but also intensifies the flavor. I hope this helps. Ty for the great recipe Clyde!
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2 users found this review helpful

Jamie's Minestrone

Reviewed: Mar. 5, 2004
Add me to the list of another cook more than satisfied with this minestrone recipe. For such simple ingredients it turns out delicious and smells SO good while simmering on the stove. I used 2-15oz and 1-8oz cans of tomato sauce and 1- 29oz can of diced tomatoes, about 3 1/2 cups of chicken broth and 1 1/2 cups of water. It took awhile for my carrots and celery to cook down so they weren't so crunchy even with sauting them first but that's because I didn't slice them real thin. The longer cooking time only made for an even better tasting soup! I didn't use the wine only because I didn't have any but will try it next time just to compare. Also used dried oregano and basil for lack of having fresh and it tasted great, I can only imagine how good the fresh must be. I used a can of cannelini beans, drained and rinsed, in place of the green beans. All the other ingredients stayed the same as the original recipe. We're so happy we've got leftovers of this delicious minestrone! Thanks much for sharing this great recipe Jamie!
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2 users found this review helpful

Baked Apricot Chicken

Reviewed: Feb. 23, 2004
Used Wishbone Russian Dressing and chicken thighs. Great recipe, thanks for sharing!!
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0 users found this review helpful

Caramels

Reviewed: Dec. 15, 2003
Excellent recipe. For you "new" caramel makers out there, please keep in mind that it's going to take anywhere from 40 minutes to an hour of cooking these to get them to the proper temp, but don't try to rush them along with higher heat or they'll just scorch! Just be sure to allow yourself enough time when making them and you should be quite pleased with the results...good things come to those who wait!!
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339 users found this review helpful

Apple Bars

Reviewed: Oct. 7, 2003
This was a very good, simple recipe, perfect for fall baking. I think if some people are experiencing problems with this not turning out firmer it could be the type of apple they are using. Granny Smith are known to keep their shape when cooked or baked, whereas a macintosh or cortland are going to cook down quite a bit. It all depends what kind of apple you prefer to work with. We like the macintosh here so I don't mind if the bars don't come out as firm, the flavor we enjoy is there. Give it a try, but keep in mind the type of apple you use will most likely affect the outcome. Thanks for the recipe!
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100 users found this review helpful

Pineapple Chicken Tenders

Reviewed: Sep. 1, 2003
This is a fantastic recipe..especially made on the grill. I'm concerned with the comment made by PJBAHR who said they saved the marinade and added pineapple tidbits and served on the side with the chicken. Please don't EVER reuse a marinade as a condiment or dipping sauce that raw chicken has been marinating in UNLESS you boil it first!...you run the risk of salmonella poisoning. (You should do this with any type of marinade, no matter what kind of meat is used). Thanks for the great recipe!
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514 users found this review helpful

 
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