Becca Recipe Reviews (Pg. 1) - Allrecipes.com (18411366)

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Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce

Reviewed: Jan. 23, 2011
Just a personal taste, but I preferred these without the crab stuffing. Not only does the crab stuffing make this dish shoot way up ($$), but I thought it tasted too rich and added a lot more steps of work! The sauce is great, and so I will make this again w/ just the sauce.
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13 users found this review helpful

Smoked Sausage and Zucchini Saute

Reviewed: Jan. 23, 2011
The sausage in this dish give it SO much flavor. This is an excellent dish.
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9 users found this review helpful

Chocolate Cookie Cheesecake

Reviewed: Jan. 23, 2010
Great with the following adjustments: Needs 4 tbsp butter in the crust, half the sour cream layers ingredients (I think that layer is too thick with the current proportions).
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2 users found this review helpful

Honey Chicken Stir-Fry

Reviewed: Jul. 18, 2009
Good and quick; I'm not sure that it was the best tasting in my book but it is easy to assemble and tastes pretty good.
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1 user found this review helpful

Easy Meatloaf

Reviewed: Jul. 18, 2009
I might not have done something right, but when I made this recipe the meat did not bind very well and just fell apart in crumbles everywhere. :(
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1 user found this review helpful

Italian Spaghetti Sauce with Meatballs

Reviewed: Jul. 18, 2009
This recipe is one of the favorites I have found so far for pasta sauces, and I have tried quite a few in the past few months. I did make some adjustments (as does everyone on this site). I used 2 28 oz cans of crushed tomatoes (not whole tomatoes) - mostly personal preference. When making the meatballs, I used 1/2 cup of crushed Club crackers because I ran out of breadcrumbs (had like 1/8 of a cup or something... so useless!) I then added 1/4 cup of milk to the meatballs. Oh, and I also used 1/2 lb ground pork and 1/2 lb ground beef as well as fresh parsley (didn't have any dried on hand, and fresh is so cheap anyway). I cooked the meatballs in the sauce, which I agree was a great method of cooking. This recipe is fantastic, and I will use it again. Thanks!!
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1 user found this review helpful

Mouth-Watering Stuffed Mushrooms

Reviewed: May 6, 2009
These were fantastic. I upped the garlic because, well, I love garlic. They're great - double the recipe because everyone is going to want a bunch of these!
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2 users found this review helpful
Photo by Becca

Chocolate Cherry Cake III

Reviewed: Mar. 16, 2009
Used a Bundt pan and drizzled the icing over the cake. It turned out wonderfully, and it went just oh-so-quickly. I will make this again and again.
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6 users found this review helpful

Key Lime Pie IX

Reviewed: Mar. 10, 2009
Definitely let the pie set up overnight, and do not use less lime juice. Excellent pie!
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2 users found this review helpful

PHILADELPHIA Smarter Fettuccine Alfredo

Reviewed: Jan. 17, 2009
This recipe is great. I used 150% more sauce though because I don't like dry fettuccine. Omitted nutmeg because I didn't have it. Great and healthy.
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3 users found this review helpful

Ratatouille Pasta

Reviewed: Nov. 7, 2008
This recipe is AWESOME. I love ratatouille and this really hit the spot. Way to make it into a meal using the spiral pasta. It's healthy and delicious. The only thing I would change is to use fresh basil if it is available. Thanks!
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5 users found this review helpful

The Best Slow Cooker Cream Corn

Reviewed: Nov. 5, 2008
This was an excellent recipe! It's sooo easy to make and tastes awesome. I made it for 5 (so cut down the recipe by a factor of 1/4). I used less cream cheese and American cheese because I don't like soupy creamed corn. I used 1/2 of a package of cream cheese and 1 slice of American cheese. The scaled down recipe calls for 3/4 of a package of cream cheese, and 1.5 slices of American cheese. Thanks for an awesome recipe!
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1 user found this review helpful

Slow-Cooker Chicken Tortilla Soup

Reviewed: Nov. 2, 2008
I thought the tortilla soup was a little bit mild for my tastes; I had to add quite a bit of tabasco to get it where I felt it was spicy like I am used to. Granted, I live in Texas and have had more Mexican/Tex-Mex food than most, and I am very accustomed to spicy food. Other than that, it is a very easy recipe and quite tasty! Don't skimp on the cilantro!
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2 users found this review helpful

Kathy's Delicious Whole Slow Cooker Chicken

Reviewed: Nov. 2, 2008
Like many of the other reviewers, I thought this recipe was good. I personally would cut back on the soy sauce. I doubled the sauce, like many other reviewers, but I would definitely cut back on the soy sauce.
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3 users found this review helpful

Apple Glazed Pork

Reviewed: May 25, 2008
I thought the recipe was okay. The preparation was kind of lengthy, I think, for the quality of the dish. I mean, don't get me wrong, it definitely tasted good. I may have put less cayenne pepper just because it seemed to overpower the dish.
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12 users found this review helpful

Lemon Artichoke Romaine Salad

Reviewed: May 9, 2008
My parents and I thought it would have tasted just as good with cucumbers instead of artichokes, and we have a LOT of cucumbers from our garden. I also used a little bit more lemon juice than it called for since when I tasted the dressing initially it tasted like olive oil predominantly. Overall, a good recipe and one will will try again!
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3 users found this review helpful

Chocolate Dream Cake

Reviewed: Sep. 21, 2006
For what it is, and that is quick and easy, this cake is a definite winner. My guests loved the cake, even when it was cold. Again, I agree with everyone else, the cake took me OVER an hour to bake, but it was worth it. I will make it again. Tip: If you looove dark chocolate, I used a dark chocolate fudge mix.
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4 users found this review helpful

Cinnamon Ice Cream

Reviewed: Jun. 30, 2006
Awesome! I will definitely make it again.
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2 users found this review helpful
Photo by Becca

Stuffed Tomato Basil Chicken

Reviewed: Jun. 30, 2006
Good recipe, a blast to use our fresh basil and fresh tomatoes out of the garden. Clean up is kind of a mess, and it is lengthy to prepare but I got good responses from my guests.
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7 users found this review helpful

Best Cherry Pie

Reviewed: Jun. 28, 2006
Everyone that I served loved this recipe. Some notes: I used two 10 oz cans of cherries, and I thought it was still few cherries... maybe I like a lot of cherries. In addition, you really have to watch the sauce-- mine got thick really fast after leaving it for about a minute. Midway through the recipe I was discouraged because I felt I might have burnt it. Either way, the pie came out great... one of the best I've had. Hopefully someone else can use my tips, however.
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178 users found this review helpful

 
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