Beth Cohen-Tribbie Recipe Reviews (Pg. 1) - Allrecipes.com (18325697)

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Beth Cohen-Tribbie

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Slow Cooker Texas Pulled Pork

Reviewed: Feb. 14, 2015
I made this exactly as written and it turned out great! It was flavorful and tender and juicy. I asked the butcher at the grocery store for a 4 pound roast because what they had available in the cases was 10 pounds or more. The butcher happily cut me a smaller roast. The recipe made way more than what is listed. I froze half of it. I will make this again and again!
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Slow Cooker Fruit, Nuts, and Spice Oatmeal

Reviewed: Jan. 2, 2014
I am very glad I read other reviews before making this but I didn't take all of the suggestions and I should have. The MOST IMPORTANT thing to do in this recipe is use STEEL CUT OATS. They are not the same as Quaker oats. I had a hard time finding them in the regular grocery store and eventually found them in the bulk foods section. I took the suggestion of many others of not adding the nuts in while cooking - I prefer the crunchy texture they give when you add them after cooking. I also checked the crock pot after 6 hours and was quite glad I did because it was burning on one side of the pot. I was able to use almost the entire recipe still since I had caught it in time - I would NOT have wanted to find that if it had cooked another 2 hours. The suggestions I did not take that I should have was add more liquid. I will be adding at least another 1-2 cups of water and/or milk next time. The ratio of liquid to steel cut oats was not enough. The recipe DOES taste great! The flavors are all there and I will make this many times again, but using all of the suggestions I read from other reviewers. If I didn't have to adjust so many things this would have had 5 stars.
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Apple Turnovers

Reviewed: Nov. 1, 2012
These will get 4 stars for now but they have potential. I may have done something wrong but I had two problems with these. The sauce was definitely not thick enough and the turnovers exploded filling during cooking. The taste is there though! The filling tastes great but I need to work on the consistency of the sauce and execution of the turnover itself. I would definitely recommend lining your pan with parchment in case the filling comes out of the pastry. Next time I make these I will cook them at 375 because at 400 they came out crispier than I prefer. I have made another version of these (but made with jam) and they bake at 375 for 20-25 minutes and I liked the pastry better at that temperature, it was still browned on top but the dough was still soft. I will make these again but with adjustments on cooking temperature and I will look for suggestions of other reviewers on thickening the sauce. I also didn't bother soaking the apples in water and lemon and they turned out just fine.
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Citrus-Basil Vinaigrette

Reviewed: Jun. 29, 2012
I made this exactly as written except I forgot to strain the basil which turned out to be no big deal, I kind of liked the basil in the dressing. I used it on grilled halibut, Israeli couscous and a salad with green leaf lettuce, tomato and cucumber. My husband and I both liked the salad and couscous with it a lot but the fish was just okay. I will definitely make this again.
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Photo by Beth Cohen-Tribbie

Blueberry Pie

Reviewed: Jun. 23, 2012
The flavor is there, but the consistency is not. I read many reviews that said to put 4 tablespoons cornstarch in. I compromised between the way the recipe was written and other's reviews and added 3 and a 1/2 tablespoons. The sauce in the pie was still very liquidy and didn't set up. When I cut into the pie it ran out of the sides. I also baked it at 400 for about 60-65 minutes. 425 in my oven burns the crust of pies. It tastes great though, particularly warm with vanilla icecream. I will likely make this again but next time will add the full 4 tablespoons other reviewers have suggested.
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Pesto

Reviewed: May 23, 2012
This was really delicious. I didn't add the parsley because I forgot to. I did add lemon b/c I like the bright taste it adds and it keeps the basil from turning black. I also added some sea salt b/c other reviewers stated it needed some salt. I didn't measure it but didn't add a lot. I thought the ratio of ingredients in this was perfect - I could taste each element seperately and blended together perfectly. This will probably be my go-to pesto recipe! I initially rated this a 5 star recipe then realized that since I added juice of a half of a lemon and salt, that I should give it 4 stars. Still a keeper and still going to be my go-to pesto recipe!
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Pesto Sauce

Reviewed: Apr. 6, 2012
I can't believe I have never made pesto before but I haven't. This is the first recipe I have tried. Overall I thought it was really good. I think I might need more parm but I also didn't exactly measure it so it may have been on the light side by my own fault. I liked the walnuts but am interested in what it will taste like with traditional pine nuts instead. I used it on baked chicken the first night (which was okay, think I would have preferred to grill it) and on small elbow macaroni the second time - which was really, really good. It made 2 cups. I also did squeeze a half a lemon in it to keep the basil from turning black, which worked and added just another great flavor element to it (and my Italian friends told me I needed lemon). I would make this again but will also still try other pesto recipes.
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Banana Pancakes I

Reviewed: Mar. 31, 2012
These are good and easy to make. The banana flavor is there but not overpowering. I made the recipe as written the first time and the second time added 1/8 tsp of roasted Saigon cinnamon. I think next time I may add another half of a banana. They taste great as written but I will alter the recipe a bit in the future to fit my personal taste. My husband really likes these as written.
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2 users found this review helpful
Photo by Beth Cohen-Tribbie

Jam Filled Butter Cookies

Reviewed: Dec. 12, 2011
I thought these were good! I took the advice of another reviewer and used some vanilla. I have other thumbprint cookie recipes I like and they use vanilla so I used about a 1/2 tsp. I rolled some of them in walnuts prior to putting the jam in them. I have to say I prefered the ones without though! I used apricot preserves but would def mash up the fruit chunks more next time. I also used black raspberry jam. Both were delcious! I will make these again but without the nuts and may try to use more jam than I used this time.
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Photo by Beth Cohen-Tribbie

Tomato, Cucumber and Red Onion Salad with Mint

Reviewed: Jun. 29, 2011
Very good! My husband was skeptical about the mint (so was I!) but it added a very different and refreshing flavor to this salad. I didn't have red wine vinegar so I used balsamic, but less b/c I was afraid it would be too strong of a balsamic taste. Husband and I both thought this was excellent. Perfect dish for potlucks when you want something more healthy!!!
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Bread Machine Focaccia

Reviewed: Feb. 1, 2011
This was kind of dry. I'll search for another recipe.
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Baklava

Reviewed: Dec. 5, 2010
Our first attempt at baklava - success! We made the recipe exactly as written, but made one and a half times the syrup based on other reviews. We ended up only using the amount of one recipe and I think that was plenty for syrup - neither of us felt like it needed more. I will use this recipe again, as written, maybe just experiment with nut combinations. We had amazing pistachio baklava in Amsterdam and I am interested in trying that in this recipe next time!
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White Chocolate and Cranberry Cookies

Reviewed: Dec. 5, 2010
Pretty good. I actually thought they had a pretty mild flavor, I thought you could taste the cookie more than you could taste the add-ins, and I even added some chopped pecans. I'm curious to see what these would taste like if I used fresh cranberries instead of dried.
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Buttercream Icing

Reviewed: Nov. 29, 2010
I actually wanted almond frosting but needed a basic buttercream recipe. I still used 1/4 tsp vanilla but also used 3/4 tsp almond extract. I thought this frosting was delicious and will probably use this as my buttercream frosting recipe from now on.
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Photo by Beth Cohen-Tribbie

Easy Batter Fruit Cobbler

Reviewed: Aug. 1, 2010
Aug 1, 2010 - I used 3 cups of fruit overall, peaches and blueberries, and thought this was really good. I thought it tasted better and had a fuller flavor after a night in the fridge. I will use this recipe again. ****updated review Aug 10, 2010 - I have now made this 4 times. I decreased the amount of fruit I used from the first batch I made to around 2.5 cups and I liked it better that way. I added a splash of vanilla b/c that's what I do. I've now also made a just peach one (I added a bit of pumpkin pie spice to that), a peach and blackberry one and a blueberry, strawberry and blackberry one. They have all been excellent and honestly, I'll be making another one this weekend!
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Todd's Famous Blueberry Pancakes

Reviewed: Jul. 17, 2010
As long as I have an hour to wait for the batter, this will be my pancake recipe. Husband and I thought this was excellent. I made it just as written but prob added more blueberries (I used fresh, not frozen) and I added a splash of vanilla. Delicious!
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Fried Okra

Reviewed: Jul. 14, 2010
I didn't have cornmeal so I had to substitute with what I had which was matzo meal - I thought it was pretty good but I have to admit I prefer fresh okra! I thought this needed a bit more flavor and I would prob add a bit of parm cheese to the cornmeal/matzo meal next time.
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Chocolate Banana Bread Pudding

Reviewed: Mar. 12, 2010
The first time I made this I only had 3 eggs so I just used those. I also had Italian bread and more than 4 cups, maybe closer to 5-6 cups. I used a tablespoon measure for the vanilla but didn't fill it the whole way. I did the same thing with the sugar, I used just under a cup. I had dark chocolate chips left from another recipe and used what I had left, it was probably under a cup of chips. I also mashed the bananas and mixed them in the milk mixture. This is excellent the way I made it. Other reviews I read said the original recipe was too sweet and some didn't like the slices of banana due to the strong flavor of it when roasted. I appreciate the original recipe and give it 4 stars but the alterations I made based in other reviews ( and my lack of one egg! ) made this a 5 star recipe for me!
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Photo by Beth Cohen-Tribbie

Banana Banana Bread

Reviewed: Jan. 5, 2010
I was expecting to be blown away by this recipe based on the rating it has and how many people have reviewed it. Both my husband and I felt it was mediocre. Nothing special and we won't make again. I have another recipe that we prefer.
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Photo by Beth Cohen-Tribbie

Ultimate Maple Snickerdoodles

Reviewed: Dec. 22, 2009
Loved these! I used butter instead of margarine b/c I don't buy margarine. I did not have maple sugar so I just rolled them in white sugar. You could taste both the maple and the cinnamon (I used Saigon cinnamon) but neither were overpowering. I brought them to work and they were a hit! I thought these were fantastic and I will make these again and again.
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