RebeccaT Recipe Reviews (Pg. 1) - Allrecipes.com (16788054)

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RebeccaT

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Sauteed Apples

Reviewed: Sep. 6, 2010
Delicious! I halved the butter and didn't miss it. Might even try less next time. Great as a side for "brinner" (breakfast for dinner!), planning on leftovers to top oatmeal tomorrow, if there are any leftovers!
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Slow Cooker Chicken Stroganoff

Reviewed: Jan. 26, 2011
Perfect for crazy days. I made this to have dinner ready for my family tonight beacause I have a dinner meeting, but I tasted it and it's good. I used cut-up chicken tenders, 1 lb., and had enough sauce to cover twice that amount of chicken. Used butter instead of margarine (and only 1 Tbs) , Zesty Italian dressing mix, 1/3 less fat cream cheese and Cream of Mushroom and Roasted Garlic soup. Added a splash of white wine when adding the soup and cream cheese. Served over brown rice with steamed broccoli on the side. This is a great recipe to have in your back pocket for days like today. Yum! Wish I were eating at home tonight!
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Baked Ziti I

Reviewed: Apr. 4, 2011
This is a great recipe as written, or for tweaking it to your liking. I have used ground beef, turkey italian sausage, or half/half, and its great all three ways (though my family prefers it with turkey sausage). I have made it with whole wheat pasta and white, and it's great both ways (though my family prefers it with whole wheat). I often make the full recipe then divide it into two 8x8 casseroles and take one to a friend who is sick, just had a baby, or just needs dinner! An 8x8 is more than enough to feed a family of four with leftovers. The quality of the sauce you use really makes a difference here; I love to use my homemade marinara, but if I don't have it on hand I like Newman's Own or Emeril's (especially mixed together; try one jar of NO Fire-roasted sauce with one jar of Emeril's Marinara!) Tonight I am adding a layer of chopped spinach... I just thawed a 10oz package and placed it in the middle, between layers of ziti. It doesn't need to bake covered if you use enough sauce, and you can layer it just like it states in the recipe. You'll make it again and again!
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Broiled Tilapia Parmesan

Reviewed: Jun. 28, 2011
This is a very tasty, very easy preparation for tilapia! I took other reviewers' advice and sprinkled the fillets with Old Bay before broiling (Tony Chachere's would be good too) and I added a few Tbs. of panko to the butter mixture, which gave the topping a really nice texture once it was broiled. Subbed garlic powder for onion since that's what I had on hand. Delicious, fast, and my kids loved it!
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Snickerdoodles II

Reviewed: Jul. 27, 2011
This is the same recipe as the one in Betty Crocker's 1960's classic "Cooky Book," the same one my mother had as a teenager and that I baked from in the 80's. My 6-year-old picked these out for us to make together today. I'd rate them five-stars on the nostalgia value alone, but they turned out to be delicious, slightly chewy with crisp edges, just as I remembered. The only thing I might do differently next time is add a bit of vanilla to the cake dough when I mix in the eggs, no more than 1/2 tsp should do the trick to make the dough a bit richer. My daughter loved them, too, and had fun rolling out the balls and rolling them around in the cinnamon-sugar!
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London Broil II

Reviewed: Aug. 17, 2011
I thought this was a great marinade that would work well for flank steak as well as London broil. I found it a little salty, might cut back on the salt next time since there's already soy sauce in it. I did add a Tbs. of red wine vinegar to add some brightness, and I would do that again for sure. Solid recipe.
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Cola-Basted Ham

Reviewed: Jan. 1, 2012
I accidentally purchased a pre-sliced ham from my grocery, and I think that was a bad move... the slices pulled away from each other and it was dry towards the outside. Next time I will make sure to buy a ham that has not been sliced. That said, the rest of the ham was SO moist and had great flavor, and so I will definitely use this cola-basting method again. I also really liked how the glaze turned out, had great sweet-tangy flavor without being too sweet. I took other reviewers advice and did not use the breadcrumbs, and I didn't miss them.
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Coconut Cake I

Reviewed: Apr. 8, 2012
I made this cake for Easter to make a bunny cut-out cake. I followed the recipe exactly, except that, to the white cake mix, I added an extra egg and a cup of sour cream to enhance the flavor and texture of the cake for shaping into a bunny. It also helped it to taste less cake mix-y. This worked well, and the whipped topping frosting made it so easy to frost and decorate my bunny! The kids helped and had a ball, and everyone agreed that was cute AND tasted great!
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Banana Crumb Muffins

Reviewed: Apr. 21, 2012
These are a very light-textured, fluffy muffin! I have never made a banana muffin or banana bread that wasn't pretty dense, so that surprised me. I subbed 1/4 cup of sour cream for half the butter, and that gave them an added tang that I like but I think I'll sub applesauce next time. 1/2 cup of butter for 12 muffins is just too much and would make them greasy IMO. The topping is wonderful, like toffee!
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Chewy Cocoa Brownies

Reviewed: Apr. 27, 2012
These are THIN! I don't think that's clear from the picture, and they are pretty tasty, but they are only about 1/2" thick. They were fine for what I was using them for, as a base for a brownie sundae for my kids' sleepover, but they wouldn't look very appealing on a dessert tray. I won't stop here...I will keep looking for a cocoa brownie recipe.
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Sugar Cookies

Reviewed: May 31, 2012
Delicious! Easy to make with my 7-year-old (she really did most of it, and I just supervised!). I followed the recipe exactly except for adding 1/4 tsp salt to the dry ingredients, because I can't imagine a cookie recipe without salt! These need to cool on the baking sheet for 5-7 minutes before trying to remove them to a cooling rack or else they'll break apart... learned that the hard way!
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3 users found this review helpful

Southern Red Velvet Cake

Reviewed: Jul. 9, 2012
This is an exceptionally moist and tasty cake that I liked even better than the red velvet cupcakes at our most esteemed cupcake shop in town. I really think that the success lies in the method... follow it exactly and it will turn out. I read the other reviews and made sure to really cream the butter and sugar well (adding air helps with leavening) and was very careful not to over-mix once I started adding flour. And that vinegar and baking soda combo... loved it. But you have to work fast! The frosting was a very interesting change from cream cheese frosting... I like both, so whatever suits your mood and taste. Again, though, the method was critical, and it took me 10 minutes of beating the butter and sugar together to get rid of the grainy-ness. The result, however, was worth it!
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Baked Salmon Fillets Dijon

Reviewed: Oct. 29, 2012
I liked the flavor of this salmon, but the topping came out mushy. should have mixed the breadcrumbs with the melted before topping the salmon as suggested.
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Roasted Loin of Pork with Pan Gravy

Reviewed: Mar. 20, 2013
This is just good food, the kind every cook needs in his or her arsenal. I left out the cayenne because I was cooking for kids, and didn't miss it. I also strained the gravy... it's not hard to do and makes it much more appetizing. A keeper.
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Coconut Lime Rice

Reviewed: Apr. 16, 2013
I thought this was delightful. I stirred in chopped mangoes as suggested, and this made it an even bigger hit with my 7-year-old. Great with thai-sauced salmon. I was glad I had coconut oil on hand... I have made other coconut-lime rice recipes, and I think the oil really made the flavors come out. I left out the flaked coconut (all I had was sweetened) and didn't miss it.
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Rosemary Ranch Chicken Kabobs

Reviewed: Jul. 14, 2013
My whole family loves this easy dish. I don't worry about all the oil since most of the marinade is discarded. I like to serve the kebabs over a rice pilaf with grilled zucchini on the side... great summer dish!
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