Bec Recipe Reviews (Pg. 1) - Allrecipes.com (18225375)

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Quinoa Black Bean Burgers

Reviewed: Jan. 14, 2013
This burger has great flavor. I used just a little more hot sauce but other than that, I stayed with the recipe. I think it needs more body to it in order to contrast with a bun, so we just eat it on a plate as bean patties. This will be a frequently used recipe in my file.
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Mediterranean Kale

Reviewed: Apr. 14, 2012
I generally dislike kale, but this recipe was pretty good. I did make a minor change. I thought the dressing was too lemony so I added a couple of teaspoons more olive oil. I also had to cook my kale a lot longer. I cooked it for about 20 minutes or so. Not sure if that is typical or not.
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3 users found this review helpful

Blackened Fish

Reviewed: Apr. 14, 2012
Excellent flavor! I only used 3/4 tsp of salt and I used cod instead of trout, but other than that I followed the recipe exactly. Cooking time will depend on the thickness of the fish. I will definitely be making this again.
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1 user found this review helpful

Lentil Soup

Reviewed: Feb. 7, 2011
We thought it was just okay. It didn't have as much flavor as I had expected. My husband didn't care for it...I think it is the texture of the lentils that he dislikes in particular. Most of the soup went to waste.
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3 users found this review helpful

Garden Penne

Reviewed: Jul. 5, 2010
This is very good, but makes much more than what my 9x13 baking dish would hold. The recipe says that it serves 6, but I think it would serve 10-12.
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1 user found this review helpful

Baked Egg Rolls

Reviewed: Jun. 14, 2010
These were okay. They didn't have the flavor that I had hoped for. I also thought the filling was a little crumbly.
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1 user found this review helpful

Barbie's Tuna Salad

Reviewed: May 31, 2010
We did not like this at all. I can't really explain it. I think the curry just didn't go well with the tuna.
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2 users found this review helpful

Barbecue Beef for Sandwiches

Reviewed: May 14, 2010
This is good barbecue as is, but to make it better, I did what others had suggested and used some broth from cooking the roast (I did mine in a crockpot on high for about 4-1/2 hours to 5 hours.) instead of the water. I also added some diced pickled jalepenos. My husband said it needed more barbecue taste so I added about a fourth cup of Bulls Eye barbecue sauce. After doctoring it up a bit it was 5 stars.
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5 users found this review helpful

Restaurant Style Egg Drop Soup

Reviewed: May 13, 2010
This was super easy to make and was very good. The only thing I did differently was leave out the egg yolk. I hate using only part of an egg.
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1 user found this review helpful

Pickled Hot Peppers

Reviewed: May 12, 2010
I made these last summer. My husband said that they were way to vinegary. So I made several batches and experimented. I ended up using 6 cups of water and 3 cups of vinegar. I also added some salt "to taste" to the vinegar.
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15 users found this review helpful

Black Bean and Corn Quesadillas

Reviewed: May 12, 2010
Yummy! These are great for a meatless meal. They are filling and you don't find yourself wondering where the meat is. Watch them carefully when you cook the filled tortilla. They brown very quickly.
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2 users found this review helpful

French Baguettes

Reviewed: May 12, 2010
Wonderful! Tender on the inside and crusty on the outside. Easy to make, too.
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Fruit Cocktail Cake

Reviewed: May 12, 2010
This is fantastic! My mom always made fruit cocktail cake when I lived at home. We always liked it, but I felt that something was missing. Since I tried this recipe I haven't looked any further. The only thing I did differently was to put the 1/2 cup walnuts in the topping instead of the coconut and put the coconut that was listed for the topping and put it in the sauce. To sum it up: Topping - 1/2 cup brown sugar, 1/2 cup walnuts. Sauce- same 1st four ingredients and 1 cup coconut. Putting the nuts in the topping seems to toast them and gives more of a caramel taste and a little crunch. This cake has been a hit with everyone who has tried it. Even my mom likes it better than hers.
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2 users found this review helpful

Mexican Rice II

Reviewed: May 1, 2010
I thought this was delicious. I took the advice of "Chefglo" (4-26-2010) and used a mixture of onion and red bell peppers in place of all onion. I also used fresh garlic and added salt to taste. So basically I followed the recipe. The only thing I did that was really different from the original recipe was to add a few hot pepper flakes. Thanks to Mommyto2 for a fantastic Mexican Rice!
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1 user found this review helpful

Best Cream Of Broccoli Soup

Reviewed: Feb. 8, 2010
This soup was a little bland as is. It was better after I added 1/2 tsp. of tarragon and served it with shredded cheddar cheese.
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4 users found this review helpful

Buttery Corn Bread

Reviewed: Jan. 29, 2010
Excellent! I made half a recipe (6 servings) and filled greased muffin cups 3/4 or so full and it made 9 muffins. I baked them for about 17 minutes. They were light, tender, and had just the right amount of sweetness. Thanks Nicole!
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1 user found this review helpful
Photo by Bec

Sugar Coated Pecans

Reviewed: Dec. 9, 2009
Excellent! I followed the recipe with one exception - I used 2 teaspoons of cinnamon. They were perfectly sweet and had just the right amount of cinnamon.
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1 user found this review helpful
Photo by Bec

Lemon Chewy Crisps

Reviewed: Nov. 29, 2009
I gave this 4 stars as is; however, I have made some changes that I think solves the problem many reviewers have mentioned about the cookie not being lemony enough. Instead of adding lemon juice, I used 2-1/2 tablespoons of frozen lemonade concentrate and I think it is lemony enough. I also used 1/2 teaspoon of almond extract instead of the vanilla extract and I added a couple more tablespoons of flour. Then I chilled my dough for about 45 minutes before baking. If you want the cookies to be fancy looking, you can roll the dough into 1 inch balls; then flatten the balls to about 1/4 inch thick using the bottom of a glass that has been moistened and dipped in granulated sugar. Lastly, used almond slices that are not broken and arrange three almond slices like spokes on a wheel and press them in slightly. This makes them look elegant. Oh, and I also chilled the cookies for about 10 minutes right before putting them in the oven. That part may not be necessary, but I thought it would keep them from flattening out too much. I only baked mine for 8 minutes.
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Soft Oatmeal Cookies

Reviewed: Nov. 10, 2009
These cookies are great, but I'm not sure they are 5 star great. I made them exactly like the recipe. I also did what other reviewers had said and divided up the dough. In some I put walnuts and chocolate chips; in another I put nuts and dried cherries, and I didn't add anything to the last group. The cookies with something added had some thickness to them, but the ones with nothing added were very flat. All the cookies were good. I'm not sure why some of us had flat cookies. I refrigerated the dough as specified. Maybe we need a bit more flour?
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Photo by Bec

Carrot Zucchini Saute

Reviewed: Oct. 30, 2009
This was a simple, visually pleasing vegetable dish. My husband and I both enjoyed it. I used a little less vinegar than was called for because I'm not a big vinegar fan, but my husband added some to his to make it more like the recipe.
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2 users found this review helpful

Displaying results 1-20 (of 31) reviews
 
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