NOLA Deb Recipe Reviews (Pg. 1) - Allrecipes.com (18119586)

cook's profile

NOLA Deb

Reviews

Menus

 
View All Reviews Learn more

Ground Beef Vegetable Soup

Reviewed: Jan. 13, 2014
Greater starter recipe to add your own touches! Since I live in LA I added garlic and rotel tomatoes for a little kick. We always love Worcestershire with any beef recipe. I had some chicken broth and added about 2 cups, frozen corn, and one large sweet potato instead of carrots. Yummy and hearty!
Was this review helpful? [ YES ]
5 users found this review helpful
Photo by NOLA Deb

New Orleans Fruitcake

Reviewed: Dec. 25, 2013
I would never half the batter, it's awesome packed full of fruit and nuts. I am thankful I followed pajlymans tips that she left on Dec 24 2007. I added my picture, I chopped the fruit up because we like it that way. We also put the batter in a 12 x 9 pan and sliced it into 6 mini loafs for sharing. It took quite a bit longer to bake in the 12 x 9 pan, I think I baked it for almost 2 hours! I also added cinnamon because my husband likes cinnamon, the cinnamon made the dough darker. I put 2 teaspoons of cinnamon but my husband thought maybe 1 tspn would be sufficient. I loved the nice crusty top this recipe made.
Was this review helpful? [ YES ]
1 user found this review helpful

Chinese Christmas Cookies

Reviewed: Jul. 10, 2013
I changed chips to butterscotch chips and omitted peanuts and added 1 cup extra chow-mein noodles due to peanut allergies. Also, I melted chips in microwave, 2 minutes on high seemed just right. I would stop and stir after 1 minute and then every 30 seconds. They almost got to stiff so be careful!
Was this review helpful? [ YES ]
3 users found this review helpful

New Orleans Barbeque Shrimp

Reviewed: May 25, 2013
Actually, my neighbor is a chef in New Orleans and he gave me some tips about BBQ shrimp. First, the unsalted butter goes LAST not first because you do not want the butter to break down, you want it to stay nice and creamy for dipping your bread. You can use wine instead of beer. Also, add half a lemon, squeeze juices and then throw lemon into pan. You simmer the shrimp (with heads on for extra flavor) in the liquids and spices (You can purchase Creole seasoning, we use Tony Chacheres and omit all the separate spices and salt) and let the liquid cook down and the shrimp turn nice and pink, Once the shrimp are pink and liquid cook down some, add the butter and stir just until melted then remove from heat. If the butter breaks, you can add some whipping cream. You can see this recipe demonstrated on YouTube. Just make sure you use UNSALTED butter or the dish will be too salty.
Was this review helpful? [ YES ]
7 users found this review helpful

Porcupine Meatballs

Reviewed: Aug. 1, 2011
This was a family favorite for me too. I like it much better without the egg and the meatballs won't fall apart either. They are bland. They definitely need more salt and garlic. I like to cook with a tablespoon of tomato paste added to the meatballs. Then I use canned spaghetti sauce and add creole seasoning (1/4 bell pepper, 1/2 onion, 1/4 celery with fresh garlic) to the sauce and a tablespoon of sugar. I use the whole can of spaghetti sauce and blend in the leftover tomato paste with the water. I think my mother added cabbage. I add carrots but put them in first (use the rack). Remember not to fill your pressure cooker more than 2/3 full with meat. Try cooking for 12 minutes and cooling immediately. I do not use instant rice either.
Was this review helpful? [ YES ]
3 users found this review helpful

Ham with Vegetables

Reviewed: May 15, 2011
That's my kind of Sunday Dinner! To be on the safe side I let it go 5 minutes but didn't need too. Next time I will put the potatos on the bottom, then carrots, then beans.
Was this review helpful? [ YES ]
7 users found this review helpful

Praline Strips

Reviewed: Aug. 18, 2010
I've made this using Ginger Snaps instead of Graham Crackers and it really added a unique flavor - I loved them. Also, for added flavor I added Butterscotch ice cream topping after the recipe cooled - tasty. However with the ice cream topping, the cookies need to be refrigerated. Tip: before cooking, place parchment paper on the pan for easy removal.
Was this review helpful? [ YES ]
2 users found this review helpful

Kay's Spaghetti and Lasagna Sauce

Reviewed: Aug. 8, 2009
I am also Italian. My aunt would grate up a carrot for sweetness instead of adding sugar. I am surprised this recipe is Italian and does not call for garlic???? I remember watching my mother make spaghetti sauce probably once a week. My job was to add a little water and stir while it brewed all afternoon. My father would say at the dinner table, "you're eating your native dish tonight!"
Was this review helpful? [ YES ]
5 users found this review helpful

Pecan Pie IV

Reviewed: Nov. 25, 2008
This is your classic pecan pie recipe. My husband's mother adds 1 tsp of lemon to her recipe. Hint: take some tin foil, cut a circle and place over pie so that it covers the outside entire edge of the crust - leave this on the pie while cooking and remove the last 10 minutes. This will keep your crust from burning!
Was this review helpful? [ YES ]
7 users found this review helpful

Quick Chicken Fajitas

Reviewed: Jun. 26, 2008
I enjoyed this recipe. Best! Is it's fast! Holland House will be disappointed, I used Red Wine Vinegar instead. I also used Itallian style tomatoes. I didn't have any cumin but thought it could use just a little more chilli powder for twang. Yummy Good!
Was this review helpful? [ YES ]
1 user found this review helpful

Hash Brown Egg Bake

Reviewed: May 8, 2008
I added what we call in New Orleans the Trinity (onion, bell pepper, celery). I added extra cheese, and used ham. I still thought it was a little bland. It needed a LOT more pepper and little more salt. Do you know how to really make this recipe a hit? Instead of baking, in a electric skillet, pan fry in a little bit of oil and season to taste. My husband did this and I LOVED the crunchy from the hash browns and the golden color from the cheese.
Was this review helpful? [ YES ]
45 users found this review helpful

Salmon Broccoli Bake

Reviewed: Nov. 1, 2007
I added some salt and used sour cream instead of mayo because it's what I had on hand. It was very light and mild flavor. My husband commented on how good it was. Next time, I would add some slivered almonds to the topping.
Was this review helpful? [ YES ]
18 users found this review helpful

Peach Cobbler IV

Reviewed: Sep. 19, 2007
I love this recipe! It is a favorite and soooooo good warm with ice cream on top! It is so simple and I always keep a can of peaches handy for a quick dessert!
Was this review helpful? [ YES ]
1 user found this review helpful

Key Lime Pie VII

Reviewed: Sep. 4, 2007
I think this is a 10 star recipe! It makes a beautiful pie, so simple to make, and absolutely delicious. I made two Key Lime pies, one with egg whites folded in and this recipe. This one stole the show. It was prettier and creamier. I added about 1 1/2 ounce of lime jello for color and flavor but I heard that a true key lime does not have green coloring. I found the key lime juice in the juice section at one grocery store and the liquor section at another. I cannot imagine someone squeezing 20 key limes! I think I baked it for 15 minutes - those pin holes were hard to detect!
Was this review helpful? [ YES ]
139 users found this review helpful

Key Lime Pie I

Reviewed: Sep. 4, 2007
If you are looking for something light, fluffy and delicious- this is it! I used 1 1/2 cans condensed milk; 2/3 key lime juice; 3 jumbo egg yolks (no whole eggs); and folded in 2 whipped egg whites. I added 1 ounce of lime jello for color and extra flavor. Wonderful! (I did not freeze it.)
Was this review helpful? [ YES ]
67 users found this review helpful

Angie's Dad's Best Cabbage Coleslaw

Reviewed: Jul. 10, 2007
This recipe brings back memories from my childhood. As children, we loved the slaw at VFW fish fries. . I left out the slaw and 1/2 white onion. I like the idea from the other slaw recipe and next time will add the sugar to the dressing while cooking and let it simmer for 25 minutes.
Was this review helpful? [ YES ]
0 users found this review helpful

Baked Whole Pumpkin

Reviewed: Nov. 22, 2006
I took the suggestion to bake the pumpkin with the top off - this was a mistake because the pumpkin caved in partially. The custard did cook beautifully and was a nice brown. However, the pumpkin was not a pretty centerpiece. Also, my pumpkin may have been too large. I used a 12 lb pumpkin. When the custard rose it was about 1/3 of the pumpkin. I would like to try again next year!
Was this review helpful? [ YES ]
17 users found this review helpful

Boston Cream Pie II

Reviewed: Dec. 25, 2005
I wasn't crazy about the cake. I used vanilla pudding instead of the custard. It stuck to the pan. I saw where someone recommended using parchment paper on the bottom of the pan. The last time I made custard it failed. My mother would put whipped topping on the cake before topping with glaze, the cake was so yummy. Sometimes she added nuts too.
Was this review helpful? [ YES ]
0 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Celebrate Spring Salads
Celebrate Spring Salads

The most-tender new vegetables are here just in time for early spring salads!

Hearty Potato Soups
Hearty Potato Soups

Creamy, comforting potato soups will warm you up.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States