Debutante Recipe Reviews (Pg. 1) - Allrecipes.com (18419278)

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Hungarian Mushroom Soup

Reviewed: Mar. 4, 2015
I was a bit reluctant to try this (or any other) mushroom soup because I absolutely despise canned Cream of Mushroom soup. However, I can't tell you how much I LOVED this Hungarian style soup! This recipe, UP TO Step #3, can be made a few days ahead and refrigerated. I think this allows the flavours to meld more successfully. Whenever you're ready to serve it, warm it up then add the five ingredients listed in Step #3 and you're good to go. The only changes I made were to use only 1/8 cup of fresh parsley and reduce the salt to 1/2 teaspoon. I chose to use full-fat sour cream to give it a creamy richness. This soup is easy enough for a family weeknight meal but special enough to serve at a fancy dinner party.
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Chef John's Swedish Meatballs

Reviewed: Oct. 13, 2014
LOVED the GRAVY! This is only a partial review, since I used commercial, frozen meatballs but used Chef John's amazing gravy. It was one of those nights where I needed an easy meal in a hurry! I served this dish with small, boiled potatoes as suggested and threw together a side salad. The gravy was both delicious and easy to make. The only thing I changed was that I added 1/2 tsp. nutmeg and about 1 tsp. of dried parsley. One small hint: Be sure that your frying pan isn't blazing hot when you add the bouillon to the flour mixture or you'll get lumps in the gravy. This is a great recipe. You'll never have to go to IKEA for lunch again.
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Rhubarb-Raspberry Crunch

Reviewed: Sep. 12, 2014
I love this recipe. It's my "go-to" recipe when the rhubarb starts overtaking my garden in the early summer! I have made it exactly as written (of course) and also substituted the raspberries for apples, peaches, strawberries, or blueberries. The result is perfect every time, regardless of whatever fruit you use. Also, I have made it with fresh or frozen rhubarb and it's still delicious. The amount of sugar can be adjusted depending on how sweet your rhubarb and other fruits are. I do agree with other reviewers that this does NOT serve 24 people. More likely, 6 to 8... but maybe that's because "restraint" is not in my family's vocabulary. :-)
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Rhubarb Strawberry Crunch

Reviewed: Sep. 12, 2014
For me, this recipe was just so-so. I felt that the proportion of fruit vs: topping just wasn't right... there was FAR too much topping. I much prefer the recipe for Rhubarb-Raspberry Crunch submitted by VSCOLE. I have used it many times, substituting the raspberries for strawberries, apples and peaches and the overall result is far superior in my opinion.
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Peach Whirligigs

Reviewed: Sep. 3, 2014
The first time I made this dessert I followed the directions there was an excessive amount of sickeningly sweet syrup and the peaches ended up tasting just like canned peaches. On subsequent attempts I reduced the amount of water, white sugar and cornstarch by at least half; added an extra peach or two; substituted brown sugar for the 2 TBSP white sugar in the roll-up mixture; added butter and chopped walnuts to the roll-up mixture; and added the peaches to the boiling water/sugar/cornstarch concoction only for a few minutes to avoid them becoming too soft. Note that (as directed) it's important to have the peach sauce HOT before putting the rolls on top. If you don't, the underside of the rolls will remain doughy and uncooked. With modifications, this is a very nice recipe. I'll look forward to trying it with apples in the fall.
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Best Tuna Casserole

Reviewed: Aug. 28, 2014
Excellent and super-easy, just like Grandma used to make. ! Put it with a side salad and you have a quick, mid-week dinner. The only changes I made were that I used fresh mushrooms and sauteed them briefly with the onion. Also, I use gluten-free rice pasta instead of the egg noodles. I will definitely put this in my "make again" file.
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Manicotti Alla Romana

Reviewed: Aug. 17, 2014
Absolutely WONDERFUL!!! And not as much "work" as I had feared. I pulled it together in about 30 min. I only made three small changes -- I used Jumbo Shells instead of manicotti; I added quite a bit of salt (probably a 1/2 teaspoon or more) to the meat/cheese/spinach mixture; and instead of the 2 cups of half-and-half I used 1 cup of 2% milk and 1 cup of half-and-half. The layering of the white sauce and tomato sauce makes for an attractive presentation and it's rich enough that a simple salad and some Italian bread are enough to complete the meal. This dish was PERFECT in every way and I can't wait to make it again.
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Spicy Baked Sweet Potato Fries

Reviewed: Jul. 1, 2014
First of all, an IMPORTANT WORD OF WARNING: Do not combine the sweet potatoes with the seasoning mix earlier in the day!!!! The first time I made this recipe I did this, and the potatoes leached moisture and ended up being a soggy, disgusting, completely inedible disaster. I baked them, hoping they'd "dry out" but it didn't work... I had to sacrifice the entire batch. :-( My second attempt at making these was much more successful! The only thing I changed from the original recipe was to substitute the Canola for Olive Oil and reduce the cooking time to 40 minutes in total. They were crispy, tasty, and a reasonably healthy alternative to regular fries.
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Too Much Chocolate Cake

Reviewed: Mar. 5, 2014
Excellent, moist and delicious, made exactly as shown. Be aware that the large number of chocolate chips used in the batter may prevent the testing toothpick from EVER coming out "clean", even after 55 minutes or more of baking. I took mine out at 60 min -- thankfully just before it started to burn on top! I used the "Satiny Chocolate Glaze" recipe (also on allrecipes.com) for the icing and it too was easy to make and wonderful. This cake was a big hit at the party I took it to and this recipe has become the go-to chocolate cake in my house. Another hint: Use Wilton Cake Release on your Bundt pan to assure that it will come out easily.
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Chicken Parmesan

Reviewed: Jan. 19, 2014
Fabulous!!! The only thing I would change next time is to reduce the amount of bread crumb/parmesan cheese mixture as I had a TON leftover. Otherwise, it was perfect and everyone raved about it. Another home run for our beloved Chef John. ;-)
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Oven Roasted Potatoes

Reviewed: Jan. 19, 2014
Less is more! I tried this recipe exactly as written and found the combination of flavours a bit overwhelming. In subsequent attempts I decided to limit the seasoning to only one or two herbs and made a few other changes as well: - I parboiled the potatoes for about 6 minutes in rapidly boiling water; - In "phase 1" I coated the potatoes in half olive oil and half butter, seasoned with salt and pepper, then roasted for about 30 minutes at 375 degrees; - In "phase 2" I added a bunch of fresh rosemary (leaves coarsely chopped) MIXED with about an 1/8 cup of olive oil, a large clove of garlic put through a press, and a TBSP. of red wine vinegar, stirred into the hot potatoes then continued to roast for another 40 minutes at 375 degrees, stirring occasionally; - I've found that using a heavy cast-iron fry pan for the entire process enhances the browning and crispiness; - This recipe also works GREAT on a BBQ and the flavours are even further enhanced.
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Crazy Good Stuffing and Baked Chops

Reviewed: Jan. 19, 2014
I made this last night and followed the recipe to the letter. It was very tasty and well-received by my family. The only thing I would do next time is to use only ONE can of soup, dividing it in half and adjusting the amount of milk accordingly. The sauce was extremely rich and a bit too "gloppy" for my taste. Otherwise though it was good and I will be making it again. Thank you Pam, and Pam's dad.
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Blue Cheese Beef Tenderloin

Reviewed: Nov. 3, 2013
Absolutely delicious! Instead of roasting it, I cooked it on the grill (using a meat probe to ensure it remained rare). The only other change I made was to marinate the tenderloin for about 1.5 hours, turning it frequently. The blue cheese sauce was excellent -- not too piquant as to overpower the meat but not too subtle either.... just right. This has become my "go-to" blue cheese sauce for any type of meat or poultry although I still prefer a stronger one for grilled vegetables.
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Luscious Slush Punch

Reviewed: Aug. 20, 2013
I just made this wonderful punch for a function this past weekend and was delighted with the results. As other reviewers suggested, I reduced the sugar to 1.5 cups, used Ziplock bags, froze it in a thin layer, froze it for one night only, and used part Club Soda and part Lemon-Lime soda. It was an enormous success and many guests lined up for seconds, thirds and fourths! NO it's not "health food" (duh?!) but it IS a delicious and wonderful treat. THANK YOU VALERIE for submitting this recipe.
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Sky High Yorkshire Pudding

Reviewed: Dec. 22, 2012
Not sure where I went wrong, but these were disastrous for me even though I tried to follow the recipe precisely. They ended up like dense, hard, flat, dark, little hockey pucks. After doing some research I learned that the volume of eggs should exactly match the volume of milk, which should also match the volume of flour (i.e., 2 cups each). Therefore, next time I intend to measure the beaten eggs to ensure that the four eggs will equal 2 cups (I doubt it). Also, I've heard that the best milk to use is 2%, not homogenized. Stay tuned.
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Ann's Sister's Meatloaf Recipe

Reviewed: Nov. 14, 2012
I have found that using extra-lean ground beef works just as well as lean. Sometimes I'll use a cheese sauce on the top in place of the tomato sauce and substitute little bits of ham for the bacon. Like other reviewers, I NEVER use MSG.
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Salsa Chicken Rice Casserole

Reviewed: Oct. 16, 2012
I made this last night for dinner and it was definitely tasty but, as others have suggested, a few additions can help. Also, I used leftover turkey (about 2 cups of chopped for 4 servings) instead of fresh chicken. Other changes I made included: using brown Basmati rice; adding about 2 TBSP of chopped green onions to the salsa (and reducing the chopped white onion by about the same amount); reducing the amount of cheese by 50%; adding salt, pepper and a dash of Taco seasoning; and adding a layer of Tostito round tortilla chips on the top just before the final cheese layer. I will certainly make this again as a little change from my usual Chicken/Rice/Broccoli concoctions.
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Easy Homemade Pie Crust

Reviewed: Oct. 14, 2012
After 50 years (yes, 50) of trying without success to make a decent pie crust, I have finally found this ***wonderful, delicious*** recipe. THANK YOU Chef John. If you were here I would kiss you... on the lips. ;-) Watching the video several times before I started helped me a great deal and, as directed, I followed the recipe fanatically, using a scale to measure *exactly* 12 ounces of flour and 1 cup of butter (226 grams). I am so delighted that I no longer suffer from pie-crust paranoia and I can't wait to experiment with new fillings. This first success was a cherry pie with a lattice crust but next week I'll attempt an apple. Interestingly, many people claim that a shortening-based recipe is superior, but this recipe (and Martha Stewart's recipe that many people adore) prove that butter is a godsend to cooks and bakers everywhere.
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Fresh Southern Peach Cobbler

Reviewed: Sep. 3, 2012
Outstanding! I followed the directions exactly (even though I was skeptical about the boiling water) and it turned out perfectly!!! My guests were vying for the last two servings. Next time I make it I might try using slightly less sugar, but in a way I hate to tinker with success. Also, I intend to use this recipe as a basis for other fruit cobblers -- apple, blueberry, rhubarb/strawberry etc.
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Chicken Souvlaki Gyro Style

Reviewed: Aug. 3, 2012
This was superb! I didn't use the pita step, but followed the grilled chicken and Tzatziki steps to the letter. I could not have been more pleased with the way it turned out -- tender, moist, and delicious. The Tzatziki can be made well ahead of time and the chicken marinated overnight, which leaves only the grilling for the last minute. This is going to become one of my "go to" recipes for guests.
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