TexasBecky Recipe Reviews (Pg. 1) - Allrecipes.com (1651146)

Microwave Caramel Popcorn

Reviewed: Jun. 2, 2009

I followed the directions exactly as written and it turned out great. I've since made it a second time, added peanuts, and microwaved it in a very large bowl instead of a brown bag and it worked almost as well.

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1 user found this review helpful

Big Ed's Cajun Shrimp Soup

Reviewed: Mar. 4, 2009

I made this according to the recipe except I doubled everything. It was delicious. This is one of those great basic recipes that you can play with and still get excellent results. Adding sausage would be great, as would chicken, or other seafood. If I had celery on hand I would throw that in next time. Don't be afraid to experiment with this one.

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3 users found this review helpful

Fried Onion Rings

Reviewed: Dec. 22, 2008

These are onion ring perfection. I always hope they'll be this good when we order them in a restaurant.

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Southern Pecan Pie I

Reviewed: Dec. 22, 2008

I love this recipe. The only change I make is to chop the pecans before folding them into the pie filling.

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1 user found this review helpful

Simple Artichoke Dip

Reviewed: Dec. 22, 2008

So simple and delicious. This is always a hit. I agree with others who suggest that you use Hellmans mayo for the best results. I serve with toasted baguette slices.

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2 users found this review helpful

Bake Sale Lemon Bars

Reviewed: Dec. 22, 2008

I made these exactly as the recipe instructs and my family thought they were perfect. I read the other reviews that suggested some pretty significant changes, but ultimately decided to give the original recipe a try. I'm glad I did. These are not too tart or too sweet.

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1 user found this review helpful

Cream Cheese Chocolate Chip Bars

Reviewed: Jan. 2, 2007

I followed the recipe as written except I used one 10 ounce bag of milk chocolate and peanut butter chips and I baked at 325 for 55 minutes. Yes, these are very, very rich and sweet but my family loved them. After cooling for about one hour these still required a fork to eat, but overnight they firmed up very nicely and could be cut into neat little bars. Next time I will make them the day before I plan to serve.

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8 users found this review helpful

Charleston Breakfast Casserole

Reviewed: Dec. 3, 2006

I've made this several times now using bacon, ham, and most recently sausage. It comes out great everytime. I add onions too. One 6 oz. box of any flavor croutons is just right for a 13X9 pan. I've tried seasoned and ceasar croutons and it is great either way. Don't be afraid to experiment with this recipe. It would be hard to mess it up.

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12 users found this review helpful

Dill, Feta and Garlic Cream Cheese Spread

Reviewed: Sep. 27, 2004

This was a big hit at a recent football watching party. I used garlic powder and dried dill because that is what I had on hand. Served it with toasted french bread and crackers and there were no leftovers. Thanks Bronte for taking the time to share.

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Banana Sour Cream Bread

Reviewed: Sep. 27, 2004

Very easy and very delicious! I cut the ingredients in half and baked in a bundt pan and it was perfect in about one hour. Thanks Esther for taking the time to post this great recipe.

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Monkey Bread I

Reviewed: Aug. 22, 2004

I don't know anyone who wouldn't love this. I used two cans of flaky Grands because that is what I had on hand. Cut each one into 6 pieces instead of 4 and then followed the recipe exactly - including bake time. So easy, pretty (I used a bundt pan) and delicious. Thanks Luann for sharing!

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Billy's Favorite Smoky Collard Greens

Reviewed: Aug. 16, 2004

Thanks Billy for making me think outside the box about what could be done with a can of greens. The liquid smoke is a brilliant idea. I sauted the onion and garlic and added them to a can of mixed greens along with the liquid smoke, salt, pepper, a pinch of crushed red pepper, and one packet of equal for just a touch of low cal sweetness. I simmered it all for about 15 minutes and they were terrific.

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2 users found this review helpful

Waffles I

Reviewed: Aug. 16, 2004

This has become the favorite waffle recipe at my house. It is quick, easy, and they have always turned out perfectly for me. I increase the sugar to 2 tablespoons and the vanilla to 1 tsp. The batter does keep very well all week in the fridge so it is easy for my teenage boys to fix a waffle themselves. Thanks for taking the time to share the recipe with us.

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2 users found this review helpful

Dill Dip II

Reviewed: Aug. 16, 2004

Quick, easy, and delicious. Very good with or without the MSG. Add more dill if you're leaving out the MSG. Thanks for taking the time to post the recipe Sue.

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3 users found this review helpful

Blueberry Cream Muffins

Reviewed: Aug. 16, 2004

This is a wonderful recipe. You can bake little loaves in mason jars using the instructions from "Banana Nut Bread Baked in a Jar" from this site. Around the holidays I bake a batch of each of these two recipes and a batch of "Chocolate Chip Pumpkin Bread" from this site. A pretty basket with a jar of each bread makes a fabulous holiday gift. They stay fresh in the jars for weeks! Thanks Kim for taking the time to post the recipe.

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Chocolate Chip Pumpkin Bread

Reviewed: Aug. 16, 2004

This is a wonderful holiday bread. It bakes beautifully in mason jars following the instructions for "Banana Nut Bread Baked in a Jar" from this site.

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Biscotti Toscani

Reviewed: Aug. 16, 2004

I've made this several times now - always doubling the recipe - and it is a winner! Great with or without the chocolate chips. I usually dip them in white chocolate but they are also great plain. I made a bunch last Christmas and packaged them in air-tight jars. With a little holiday ribbon they make a great hostess gift or to have on hand when you need an extra little gift. Thanks Thea for taking the time to post the recipe.

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Chicken Milano

Reviewed: Aug. 16, 2004

I have made this recipe many times now and it never disappoints. If you want to just make the sauce to serve with plain pasta or pasta with seafood or grilled chicken it will be delicious. Just add all the chicken broth at the beginning and skip the part about the pan juices. The sauce will be thicker and richer if you use real cream but it will still be very good made with half and half or even lowfat milk. You will just need to use a little cornstarch or flour if you desire a thicker sauce. To avoid lumps be sure to disolve the cornstarch or flour in a little bit of milk or chicken stock before slowly adding it to the whole pan of sauce. I've made this with the packaged sun dried tomatoes that you find in the produce department and with the ones in a jar. I've gotten better results with the ones from the produce department (chopped in the food processor)but either kind will work. This is a fun sauce to play with and works well on so many different dishes. Thanks Holly for taking the time to share it with us!

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Cheesecake Supreme

Reviewed: Aug. 15, 2004

This is as good as any expensive cheescake you can buy - maybe better. It does take a pretty big time investment but it is worth it. Follow the advice of many other reviewers and you will have a perfect cheesecake that will bring raves from everyone you serve. Most importantly, bake for 3 hours and 10 minutes at 200 degrees. Do not preheat the oven and let the cheesecake cool in the oven (with the oven door cracked) for at least an hour. Refridgerate for at least 24 hours before serving. I also used a water bath on the bottom oven rack. Before you begin be sure to allow the cream cheese to come to room temperature sitting on the counter for at least an hour. It is very important that your mixture be smooth. The cheesecake tips on this site and the reviews for this recipe are full of excellent information. If you want a professional quality cheesecake take the time to read the info and you will be thrilled with the results.

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6 users found this review helpful

Fast and Easy Pancakes

Reviewed: Feb. 18, 2004

I found that the high sugar content in this recipe makes them tend to burn quickly. I recommend using lower heat than you would for regular pancakes or reducing the sugar to 1/4 cup.

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