Deborah Recipe Reviews (Pg. 1) - Allrecipes.com (16739879)

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Quiche Lorraine II

Reviewed: Apr. 30, 2011
This is an excellent recipe. I have made this at least a half dozen times. I have added cooked fresh spinach a few times, and fresh sauteed mushrooms also. It's a quick delicious recipe...wouldn't change anything...well except for adding the spinach and mushrooms to kick it up a level. Thanks for a keeper.
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31 users found this review helpful

Cinnamon Rolls III

Reviewed: Apr. 20, 2011
These are absolutely awesome. Made these with no deviations in my Kitchenaid mixer using the dough hook for about 5 mins on #2 setting. Then I proofed dough in the oven for an hour. Then after assembling the rolls, another hour in the oven on the proof setting. then bake for 20 mins. I frosted these while still warm and everyone thought these were delicious. Thanks for this great recipe, will be making again for holiday gatherings...maybe this weekend! Happy Easter!!!
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9 users found this review helpful

Connie's Zucchini "Crab" Cakes

Reviewed: Aug. 28, 2012
Just finished baking a batch of these and I must say, they are very good. There is no confusing these with actual crab cakes but with that said I think they hold their own quite nicely. Grated the zucchini w/Kitchenaid FP then squeezed out the add'l mositure. After mixing all ingredients, I used panko crumbs mixed w/flour and 'breaded' each patty, misted both sides w/canola oil then baked at 450 15 mins, flipped & baked another 15. Served with fresh cob corn and remoulade sauce. Great way to use up those oversized Zucchinis. Thanks for sharing this recipe.
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8 users found this review helpful

Wildfire Sausage Meatballs

Reviewed: Jun. 8, 2011
I have made these several times using either wild boar sausage or venison sausage (the Mr. is an avid hunter). I did add a few shakes of Adobo and Accent to the mix and used a small cookie scoop to measure each consistently before rolling by hand. Pan fried over med-low heat with 1 Tbls of olive oil (because wild game meat is notoriously lean). They were added to a slow simmering pot of sauce and served with pasta. There were no survivors...every last one devoured. Everyone loved them and we were disappointed there were none for leftovers. Will be making these again...thanks for a delicious quick recipe.
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8 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Jan. 27, 2011
This recipe is definitely a keeper. The only changes I made were to use boneless pounded thighs ( a personal preference) and after rolling the chicken bundle in flour, I dredge it in a beaten egg and then re-roll in the flour mix before browning. I would recommend doubling the sauce, it is absolutely delicious over rice, pasta or potato. Thank you for the wonderful recipe.
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8 users found this review helpful

Sweet Dinner Rolls

Reviewed: Mar. 4, 2012
These are very yummy. I don't have a bread machine but my trusty KitchenAid stand mixer came to the rescue. I nuked the milk/water/sugar and added it to the mixer bowl until the sugar was desolved then added the packet of yeast, and let it all sit for 10 mins. Then I added the egg, butter and salt and added the flour 1/2 cup at a time. I switched from the mix blade to the dough hook and kneaded it for about 8-10 mins then proofed for 1 hour in the oven on 'proof setting'. Punched down the dough & divided into thirds then cut each piece into 8 equal pieces-rolled the pieces into balls and placed them in aluminum pans coated w/butter. I also topped each round with a bit of butter. Placed pans back into oven on proof setting for another 15 mins then baked at 375 for 8-10 mins. I wrapped 2 of the pans in aluminum foil for freezing and will thaw & reheat when needed. The remaining pan didn't last long. Thank you for this keeper recipe.
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5 users found this review helpful

Peanut Butter Cornflake Crunch Bars

Reviewed: Aug. 16, 2012
Have made this recipe 2x, earlier today it was a huge disaster, very dry and I ended up throwing the whole batch in the trash. I really dislike wasting ingredients but I dislike even more not getting something simple to work out for me so I gave it another try. Apparently the key was to not let the syrup mix heat too long. Worked like a charm the 2nd time around. But I did reduce the flakes (both times) to 7-8 cups after reading all the reviews. Glad I gave it a second chance.
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4 users found this review helpful

Quiche Lorraine I

Reviewed: Feb. 21, 2012
Have made this several times and it always turns out perfect. I have followed recipe exactly and, sometimes I use up half n'half with skim milk and I have never had it turn out badly. Gotta fess up that I do use a store bought roll-out pie crust, mostly b/c I don't want to make the crust from scratch but I have used scratch crust too with mostly the same results. This is a good basic recipe...TY =)
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4 users found this review helpful

Polish Meat and Potatoes

Reviewed: Oct. 4, 2011
This was really tasty. I pan fried the Turkey Kielbasa in a tbls bacon fat and a little olive oil, removed kielbasa from pan, added a bit more olive oil and tossed in the onions, potatoes and green peppers. Cooked med-low for approx 15 mins then deglazed pan with a 1/2 c. dark ale covered and simmered another 10 mins. Quick & easy, very hearty and filling on a rainy fall evening. Mr.had a 2nd serving, will make again. Thanks for another keeper.
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4 users found this review helpful

Irish Soda Bread

Reviewed: Mar. 17, 2011
I have never had Irish Soda Bread, let alone made it before today...but seeing as it's St. Patricks Day I gave it a try to go along with my Corned Beef & Cabbage (the Guinness recipe from this site). I am very happy I did! I too was concerned about the texture after mixing but I had read this was the case so I crossed my fingers after cutting the cross into the top and hoped for the best. The Luck o' the Irish was with me because it is absolutely delicious. I did cut the raisins back to 1 cup and baked it in a 10" cast iron skillet for 55 mins (did not have a smaller iron to cook in) but after 55 mins the top was nicely browned. Now the house is filled with the aromas of the corned beef slow roasting. Can't wait for us to try them both together for dinner tonight. Thank you Penguin Lady for this recipe. This will be a keeper in my Recipe Box.
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4 users found this review helpful

Sam's Famous Carrot Cake

Reviewed: Apr. 17, 2012
This is absolutely delicious! Didn't change a thing except that I made 6 cupcakes and baked the remaining in a bundt pan. I used the Cream Cheese Frosting II from this site, sliced the bundt in half - frosting the middle, replaced the top, applied a thin layer of drizzled frosting to top and sprinkled toasted coconut and chopped walnuts. Served this after Easter dinner and everyone complimented how wonderfully moist and yummy it was. This will become our traditional Easter dessert. Thanks for another keeper!
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3 users found this review helpful

Italian Sausage Soup

Reviewed: Feb. 26, 2012
Quick and easy excellent soup for cool chilly winter nights. I've made it using beef broth, chicken broth and once I used 1 can beef & chicken broths. I have also added ditalini pasta to the recipe. Serve with warm garlic bread for a hearty quick meal.
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3 users found this review helpful

Feta Cheese Turkey Burgers

Reviewed: May 25, 2011
These were absolutely the most moist burger ever. Even my husband who does not like kalamata olives thought they were really good...he did say I could omit the olives next time but only heard 'next time'. I gave 4 stars b/c I used ground chicken instead of turkey, chopped the olives instead of using slices and used greek seasoning instead of just oregano. I will be making these again as a 'healthier' alternative burger...but I may cut the olives to less then 1/4 cup for the hubby.
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3 users found this review helpful

Apple Strudel Muffins

Reviewed: May 7, 2011
These came out really moist and had a good texture. I chopped 2 Granny Smiths and also added 1/3 c. of applesauce along with the suggested cinnamon to the batter. The topping just kind of melted into the muffin top so I think the next time I will make the topping using 1/4 c. of oatmeal to give it more of a topping presentation. Otherwise I found these to be very good with my minimal tweeks. Thanks for another keeper.
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3 users found this review helpful

Country Apple Dumplings

Reviewed: Apr. 24, 2011
These are absolutely delicious! I used half brown/half white sugar and rolled the apples in the sugar cinnamon before rolling them in the crescent dough. Who knew that adding Mountain Dew would to this would make it soooo good. Topped it off with a little scoop of french vanilla and ooolaaalaaa. A nice sweet ending to Easter dinner. Thanks for the great recipe, a keeper for sure!
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3 users found this review helpful

Cabbage and Noodles

Reviewed: Apr. 3, 2011
Made this for the first time for dinner tonight. Neither of us had ever had this prior to tonight. It was quick and easy. I did reduce the bacon grease to 2 tbls and the butter to 1 tbls and I crushed fresh garlic. My husband and I both found it tasty. I will make this again. Love this site. Thanks for another delish dish.
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3 users found this review helpful

Chinese Noodle Chicken

Reviewed: May 25, 2013
Have made this several times now and even though I don't like it when someone modifies a recipe then posts a comment, I wanted to post my spin on this delish dish. The five star rating is because I followed the recipe ALMOST as written... except... I used chicken tenders and a ginger vinaigrette dressing I found on Epicurious instead of the teriyaki sauce. A local pub in my hometown serves a warm asian noodle dish using the ginger vinaigrette and I was on a mission to replicate their dish. I did pre-cook the noodles first then pan fried the chicken tenders in sesame oil, removed the chicken and cooked the broccoli, onion, snow pea pods, mushrooms and carrots for approx. 5 mins. I did cover the skillet to steam the veggies then added back the chicken, noodles and dressing. Stir all together and enjoy. I recommend trying the ginger garlic vinaigrette dressing if you are not a teriyaki fan. Great one-pan dish. Yummmm!
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2 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Oct. 14, 2012
This is, without a doubt, the best apple pie I've ever made or had! I have made this a few times in the past and again today for the first time this apple season. I have made this with the roll out store bought crust but it is at it's absolute best when made with the French Pie Crust recipe from this site using lard, yes I said lard - the same ingredient our grand and great grandmothers used for their wonderful pie crusts, and possibly even Grandma Ople too. The only deviation I made today, was using only 1/3 c. melted butter, but only b/c it was all I had and didn't want to run out for just butter...it made no difference what so ever. I also used both Granny Smith and Cortland apples and it is delicious even sans ala mode. Thank you for posting your Grandma Oples over-the-top recipe.
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2 users found this review helpful

French Pastry Pie Crust

Reviewed: Jul. 20, 2012
This crust is sooooo delicious. I have been making it for just over a year now and it turns out perfect every time. I use to have a problem making crust, to the point that I gave up for many years and just bought store pie crust and un-rolled it. Since I found this recipe it's been the only one I've used. It works up in short time using my Kitchenaid processor. I have made it 'as written' and also subbed the shortening for lard...yes, lard, just like our grand & great grandmothers use to use. I personally prefer the lard to shortening and I'll just leave it at that. Just finished making some and after a short rest in the fridge I'll be making a Blueberry Crumb Pie from this site. This is my 'forever' crust from now on. Thank you for posting!
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2 users found this review helpful

Sugar Cookie Icing

Reviewed: Apr. 11, 2012
This icing is Phenomentabulous! I had always used Royal for icing decorated cut-outs but didn't like that it was made with raw egg so when I found this recipe I crossed my fingers based on the reviews and WOW...the results are absolutely perfect. The cookies set up with a nice shiny gloss and it is so easy to work with. I used this recipe to decorate my St.Patrick shamrock cookies and my flower cookies for Easter and everyone thought they were from the bakery! Thank you for another fabulous home-run recipe!!!
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2 users found this review helpful

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