Becky Recipe Reviews (Pg. 1) - Allrecipes.com (18074386)

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Perry Family Barbeque Sauce

Reviewed: Oct. 12, 2010
I did not care for this. Will try to thicken it with corn startch or flour.
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4 users found this review helpful

Best Beef and Broccoli

Reviewed: Oct. 9, 2006
this really wasn't that great. I'd find something better if I were you.
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1 user found this review helpful

Creamy Fruit Salad II

Reviewed: Oct. 9, 2006
Holy Cow..so superb!! I used whipped cream cheese and didn't have to add any juice from the canned fruit. This was also extremely easy to throw together at the last minute. I made it for a fund raiser for a dog rescue and it was a great hit!!!
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1 user found this review helpful

Tater Tot Casserole IV

Reviewed: Oct. 6, 2006
This was pretty good and great as a started recipe. I used frozen green beans instead of canned. I also used spicy hot sausage and that gave it quite a kick. I also gave the recipe to my sister and she said it was a great hit when she had company over for dinner.
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Bob's Stuffed Banana Peppers

Reviewed: Jun. 22, 2006
Wow! This was great. I did change the recipe some. I used regular green peppers instead of the hot banana peppers and I didn't use any egg when mixing the meat. This is a definit keeper and way to impress the company!
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1 user found this review helpful

Glazed Pork Chop

Reviewed: May 31, 2006
Okay...So I made this last night. And the way I made it got five stars but if I'd just followed the recipe...it would've been very bland. What I did was mix the brown sugar w/spice brown mustard in the same proportions. Then, before putting it on the chops, I made a rub of onion powder and garlic powder then added a little corriander and ginger. Mixed that and rubed it on the chops. I drizzled olive oil in the bottom of a 8 x 8 glass baking dish (because I only used 2 butterflied chops) and then put the chops in the dish. I then spread the brown suger/mustard mix on top and let bake for about 40 minutes. They were very good and probably could've only cooked for 30 minutes. Hope this helps.
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31 users found this review helpful

Braised Balsamic Chicken

Reviewed: May 3, 2006
This was actually very good as is w/out any changes to the recipe and my husband, who doesn't like chicken, actually said it was moiste and had 'good flavour'. HA! A Success!
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Southwestern Bake

Reviewed: May 3, 2006
Excellent base recipe, which is why I only gave it 4 stars instead of 5. Things I changed, I added about 5 heaping spoonfuls of chili powder and some fiesta party mix from Tastefully Simple to the cooking meat. I also added 2 jallapenos to the cooking meat. I used refried beans instead of black beans because I didn't have any in the house. And, I also added extra chili powder and hot sauce to the mix before spreading into the 9 x 13 pan. It was perfectly spiced for me but my husband was adding more hot sauce! Would be great as a dip for chips too, but a lot of work for just dip.
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Burrito Pie

Reviewed: Mar. 14, 2006
I'd give this 4 to 4 1/2 stars because as the recipe stands, it's good. But, I had to spice it up a bit. If you like your mexican hot, this isn't going to cut it for you. I added hot sauce, red pepper flakes and cumin to the meet mix. I also only used 8 oz of hot taco sauce and it wasn't runny at all when we reheated it for left overs. But, it was excellent. We at it for a Sunday dinner and then had left overs on Monday. This was last week and my husband is already asking for me to make it again. Good base recipe!
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Blackened Chicken

Reviewed: Dec. 1, 2005
Truely a five star!!! And you don't have to use a cast iron skillet...let me tell you how. First I doubled the spices. Then, I had two huge skinless boneless chicken breasts from our local market so I sliced them in half and then cut them lengthwise so they wouldn't be so thick. I took a smaller casserole dish and drizzeled evoo on the bottom. I coated the chicken breasts on both sides w/the spices and placed them in the dish. I put diced onions on top, covered the dish and baked at 350 degrees for 20 minutes. Then I flipped them, drizzeled some more evoo on top, took the cover off and cooked for another 20 minutes, using a meat thermomitor to make sure they were done. Excellent!!! My husband hates chicken and hates even more breast meat, but he absolutly loved this! It had quite the kick and I searved w/rice and corn. Enjoy!!
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16 users found this review helpful

Pork Chops in Beer

Reviewed: Nov. 18, 2005
Holy Cow! Very good. Didn't give it five stars because, well, after all..it's only pork. ; ) Anyway, this was excellent. I only used 4 chops, w/bone and used a 2 qt casserole dish. The chops were practicly burried in the ketcup/beer/bsugar mix and I really started to wonder if this would be any good at all. But it was excellent. I put a little fresh pepper on it and also sprinkled some fiesta party dip mix from Tastefully Simple on top to give it a zing. The meet melted right in my mouth and fell off the bone. Both my husband and I were like, 'Wow! Dem Chops is good!'
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Parmesan Chicken II

Reviewed: Nov. 4, 2005
I've given this only 3 stars because I basically used the recipe as a spring board for other ideas and went from there. First, I used chicken thighs instead of drumsticks. Then, for the coating, I used minced pecans, bread crums, onion powder, garlic powder, basil, oregano, and cumin. Mixed that and then added the cheese. I floured the chicken, then dipped in the egg and then in the coating. They turned out very good and will do this again next time w/chicken breasts. ...Not sure how the regular recipe would have turned out, though.
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4 users found this review helpful

Coriander and Cumin Rubbed Pork Chops

Reviewed: Oct. 10, 2005
Very good pork rub. Just to let people know, I used this on a pork rib roast and grilled it for almost 3 hours over indirect heat on our charcoal grill. It was beyond fabulious and made the first roast I've ever cooked an instant classic!
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3 users found this review helpful

Microwave Oven Peanut Brittle

Reviewed: Oct. 7, 2005
Very easy, no fail penut brittle. Doesn't make a lot though.
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2 users found this review helpful

Hungarian Kifli II

Reviewed: Oct. 7, 2005
These are the cookies that my mom's Yugoslavian neighbor taught us how to make when we were kids. I can't believe that I found the receipe and as soon as I took my first bite, I knew it was them. They are great and well worth the effort. I nice, light cookie that has a touch of sweetness. Excellent!
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25 users found this review helpful

Thighs on Rice

Reviewed: Sep. 25, 2005
This was not good and took much longer than 45 minutes to cook six thighs. I doctored this up quite a bit and nothing helped. My husband would hardly eat it and the rice came out dry. You might want to monitor the moisture level during cooking.
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1 user found this review helpful

Acapulco Chicken

Reviewed: Aug. 24, 2005
This was excellent! I would suggest a few changes, though. I didn't measure the chili powder but after cutting up the chicken, made sure each piece was coated with the powder. Then I lightly salted and peppered. I also used my wok, which I love cooking with. I used penut oil instead of olive oil and thought it gave it a better taste. Beore adding the chicken to the preheated penut oil, I added 2 cloved of minced fresh garlic. This also gave it more flavor. Finally, instead of the hot pepper sauce, I used one red chili from my garden and man! was it just right. So, even though I changed the recipe, I never would have thought of this combination on my own! It was great!
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Mar. 2, 2005
I was also dissapointed in these cookies. I made them as Christmas gifts to go in my holiday baskets and ended up scrapping most of them. They were hard, thick and very crunchy. They never rose and had that 'cookie' look. I wouldn't make these again and don't understand why they were supposed to be so good.
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White Wine Chicken Soup

Reviewed: Feb. 15, 2005
This was a very good chicken soup recipe and smelled so yummy while it was cooking. I made it on a Sunday when we were home all day to let it stew. Will definitly make again.
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1 user found this review helpful

Chicken Enchilada Casserole II

Reviewed: Feb. 15, 2005
This was extremely good but a little time consuming to make. My husband and I like food spicy so I added extra red peper flakes and used spicy chunky salsa. It really made the dish HOT and we were both piling on the sourcream. I also made quacamolie for a topper. Very very good and will make again.
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2 users found this review helpful

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