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

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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

Split Pea Soup

Reviewed: Nov. 7, 2013
This is the most hearty, soul warming pea soup and I've been making pea soup for years... This is the 2nd time I've made this recipe and the only thing I changed was to omit the marjoram because I didn't have it the 1st time and forgot to pick some of for the 2nd time around. I will make it again and if I think of it, I'll pick up the marjoram and actually add it to the recipe to see if it changes my mind one way or the other. Serving it this chilly New England night with sliced toasted baguettes before the NE Patriots game! Going to try it sometime in the crock to simplify the process. Thanks for a keeper Bluebayou, it's New England approved!
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Chicken Pot Pie IX

Reviewed: Nov. 11, 2012
Made this recipe today for, what I thought was, the first time. After cooking the chicken and veggies, I reserved the 'stock' and used it with the milk to add into the roux, to which I added a tsp. herb de provence. Used the roll out pie crust for this test run pie just for convenience but next time I will use the French Pastry Pie Crust (from this site) which is my normal go-to pie crust. Next time I will definitely increase the sauce and bake at maybe 375-400 for 10-15 mins longer. As it turns out, this is the very same recipe I made years ago when I was first married. It's from Betty Crockers' 1981 edition, which I still own, and received in 1982 when we were married. Thanks for posting, the best recipes always stand the test of time.
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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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Black Magic Cake

Reviewed: May 7, 2012
There are no words to describe how absolutely delicious this cake is. I dissolved two packets of instant coffee in 1 cup water and let it cool in the fridge overnight Baked a dozen mini cupcakes for 15 mins and the remaining batter went in a bundt pan for 40 mins. I used the Peanut Butter Fudge Frosting recipe from this site, which I highly recommend. A tall cold glass of milk complemented the slice I enjoyed quite nicely. I read someones comment on here that they found this recipe years ago on the back of a Herseys Unsweetened Coco container...Wouldn't have expected anything less from Herseys. Many thanks to whoever came up with the original recipe, this will be my 'forever' chocolate cake recipe from now on.
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1 user 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

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

Carrot Pineapple Cake I

Reviewed: Apr. 2, 2012
Excellent! I followed other suggestions subbing 1/2 applesauce & 1/2 oil and used 2 c. cake flour instead of AP. Baked 6 standard cupcakes for 25 mins and the remaining in a bundt pan for approx. 45 mins. Used the cream cheese frosting recipe provided and added just a pinch of Korintje cinnamon for added flavor. Since it was a bundt cake I sliced it in half, frosted the middle, replaced the top and applied another layer of frosting before topping it all off with crushed walnuts. The cake is very dense, moist and absolutely delicious. I made this as a test run for Easter dinner and it has definitely made the cut, no pun intended! Thank you for another great Holiday or anytime recipe!
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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

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

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

Gourmet Sweet Potato Classic

Reviewed: Nov. 28, 2013
Made this to bring to the family Thanksgiving dinner today, 24+ guests and everyone absolutely loved it. A few people suggested that I bring this to dinner every year from now on. Thanks for this de-lish dish! Happy Thanksgiving from New England...home to the first Thanksgiving feast.
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Fluffy Pancakes

Reviewed: Jan. 3, 2014
These are fantabulous! Only thing I did differently was add 1 tsp.vanilla (and thawed blueberries after the cakes were on the griddle). I had some homemade buttermilk (cup milk-tbl white vinegar) in the fridge from another recipe so I used that up and let the mix sit for about 45 mins before cooking. This is definitely a keeper, no more box mix for us!
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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

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

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

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

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

Green Tomato Relish

Reviewed: Sep. 21, 2013
This is absolutely fantabulous! I've been making this for several years and it never fails me. Great way to use up the last of the seasons tomatoes that don't make it to the ripe stage. Always have this on hand and it does come in handy (no pun intended) for an impromptu hostess gift or for holiday gift giving. Thanks for this wonderful recipe that I hope to never be without!
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1 user found this review helpful

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