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

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Lisa's Lasagne

Reviewed: Jun. 19, 2006
Great recipe! I've made it twice and it was good both times. Initially, I was confused about whether to use 'fresh' lasagne sheets, 'regular old-fashioned' dried lasagne, or 'no cook' dried lasagne. By adjusting the moisture content, both the fresh and the no-cook were successful. However, I'd be curious to know which type Lisa normally uses.
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7 users found this review helpful

Microwave Oven Peanut Brittle

Reviewed: Dec. 23, 2006
I’ve been making this WONDERFUL recipe for about 5 years now (Thanks, Linda C!) and I’ve learned a few things along the way. Here are a few tips: This timing is based on using a 900W microwave. Times will vary with other wattages. • Microwave the sugar and corn syrup mixture on HIGH for exactly 6 minutes. Working quickly, stir in butter, nuts and vanilla, in that order. Return the bowl to the microwave and micro on HIGH for 2 ½ minutes longer. • Pre-heat the greased baking sheet in a 200 degree oven until the last minute. Then, place it on a damp tea towel so it won’t slide around as you work. • Use all white corn syrup OR half and half white and golden. Using all golden syrup can result in the mixture cooking too quickly. • Don’t try it with maple syrup. Mine ended up scorched with a strange, sugary texture. • I have had success with almonds, peanuts, Spanish peanuts with skins, mixed nuts, skinned hazelnuts and cashews but no luck with walnuts. • Timing can be altered if you're using roasted nuts vs. raw nuts. • Grease all utensils (wooden spoons and spatulas) well with butter and PAM prior to starting. • Have everything pre-measured and handy so that you can work VERY quickly. • Keep a bowl of ice water handy in case you’re unlucky enough to get any of the hot syrup on your skin!!! :-0 • It will keep well at room temperature. However, if the finished brittle is exposed to humidity it will become sticky and inedible.
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6 users found this review helpful

Double Chocolate Brownie Cake

Reviewed: Mar. 3, 2008
Even though I followed the instructions exactly, I found this cake to be uninspired at best. The texture was extremely dense, and the cake had a certain 'artificial' aftertaste....even though I used high-quality Duncan Hines mix and Jello brand pudding. Although the glaze was good, the cake seemed like it needed something lighter to break up the overpowering chocolate and very heavy texture. IF I was ever to make it again (which I would NOT) I'd do it as a layer cake with a mousse frosting or something light between the layers. Next time, I'd rather just make a pan of delicious brownies!
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Pork Tenderloin with Mustard Sauce

Reviewed: Apr. 20, 2008
The pork roast itself was quite nice although a little dry. However, the mustard sauce was atrocious. It was so bitter no one could tolerate it. I used my usual Keen's Mustard Powder in the prescribed amount but I'm wondering if there may be a difference between the mustards available here in Canada and those used in the U.S.? At any rate, I will perhaps make the roast marinade again, but NEVER the sauce.
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2 users found this review helpful

Red Rooster

Reviewed: Jul. 9, 2010
This Red Rooster belongs in the stock pot! It **seemed** like such a good idea for our farm party, but it was a dismal failure. I made sure to use plain, 100% cranberry juice -- not Cranberry Cocktail but I think that's what made it bitter and sour. It was unfortunate to see people anticipating a nice, fruity, summery, refreshing drink and then recoil in horror after their first sip! The small quantity of OJ couldn't begin to counteract the astringent tartness of the CJ. I know some reviewers like this contrast but I sure didn't so next time I'd try using Cranberry Cocktail.
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2 users found this review helpful

Mexican Bean Salad

Reviewed: Jul. 9, 2010
Terrific recipe! It is as delicious as it is beautiful to look at. The only thing I altered was that I used parsley in place of the cilantro. Also, I added a small amount of chopped celery and about a cup of diced, fresh tomato. Since I have no idea what Cannellini beans are, I used a can of white beans instead. This salad can be made ahead of time and it holds up well if you have to take it somewhere. I'll definitely be adding this to my cooking repertoire.
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Amazingly Easy Irish Soda Bread

Reviewed: Mar. 18, 2011
I made this yesterday and was pleased with the result. If you're expecting a bread that is very much like a giant scone, then this is the recipe for you. It was a nice accompaniment to the Irish stew I served. The only modifications I made were to use butter in place of margarine and an extra 1/2 cup of buttermilk to help the dough stick together. As with scones, I think one of the keys to success is MINIMAL mixing/kneading. It will look VERY rough when you put it in the oven, not smooth and shiny like a yeast dough. Also, I baked it at 375 for 10 min. and 350 for the remaining 35 min. I'd likely make it again.
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1 user found this review helpful

Lemon Syllabub

Reviewed: Apr. 2, 2011
Does anyone have any suggestions on what type of white wine is the best to use? I used a Chardonnay but thought it might've been better to use something else -- maybe a Pino Grigio or a Soave? Still, it WAS delicious, and fairly "impressive" for serving to guests.
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2 users found this review helpful

Hearty Lentil Soup

Reviewed: Apr. 5, 2011
I made this exactly as directed and found it a bit bland. However, since I had TONS left over, I fixed it up by adding 2 large bay leaves, 2 TBSP. of soy sauce, and one full can of Campbell's chicken broth (full strength, NOT reconstituted with water). These few additions helped IMMENSELY! For people who like spicy food, a bit of Tabasco would work well too. Also, it's one of those recipes that benefits a great deal from being kept in the fridge for a day or more. I used my slow cooker and, due to its ease of preparation and "healthiness", this recipe will become a staple in our house.
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2 users found this review helpful

Hearty Lentil Soup

Reviewed: Apr. 5, 2011
I made this exactly as directed and found it a bit bland. However, since I had TONS left over, I fixed it up by adding 2 large bay leaves, 2 TBSP. of soy sauce, and one full can of Campbell's chicken broth (full strength, NOT reconstituted with water). These few additions helped IMMENSELY! For people who like spicy food, a bit of Tabasco would work well too. Also, it's one of those recipes that benefits a great deal from being kept in the fridge for a day or more. I used my slow cooker and, due to its ease of preparation and "healthiness", this recipe will become a staple in our house.
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1 user found this review helpful

Slow-Cooker Barbecue Ribs

Reviewed: Apr. 9, 2011
I cannot even BELIEVE how delicious these ribs turned out to be, for such a simple recipe! The only things I changed were to add about 1/2 cup of leftover red wine and reduce the sugar a bit. I also turned the ribs over at the 4-hour mark. I served the ribs with basmati rice and bread, both of which were good to soak up the generous sauce that is left once the ribs had been removed. This recipe will become a weekly favourite in my house. THANK YOU Suzanne2802!!!
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4 users found this review helpful

Lemon Sorbet

Reviewed: Apr. 24, 2011
Fantastically delicious, natural and refreshing. I used finely grated lemon zest instead of the diced peel, being careful not to include any of the white pith. I've made this recipe a few times and would caution against reducing the amount of sugar. Even reducing it a little bit causes the sorbet to freeze too hard, causing your guests to have to "chip away" at their dessert. :-( Also, I would say this makes 6 small 'palate-cleansing' servings but only 4 decent sized dessert servings. I use a Cuisinart ice-cream maker and the results have been great. I LOVE this sorbet -- will make it again and again!
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2 users found this review helpful

Mini Egg Cupcakes

Reviewed: Apr. 24, 2011
Wonderful, tasty cupcakes. The candy-coated eggs on top offer a whimsical touch and the chocolate egg inside remained surprisingly intact during baking. I totally BLEW IT by using store-bought icing which was truly disgusting so next time I'll be SURE to make the buttercream icing as indicated. They were pretty and fun though, and a huge hit with the kiddies. Definitely worth a try!
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17 users found this review helpful

Popularity Cookies

Reviewed: Apr. 24, 2011
I can't say enough about how delicious these cookies are, not to mention super-easy to make. Their glorious flavour reminds me of "French Crisp" chocolates from Laura Secord. I always *try* to keep a batch in the freezer for occasions when unexpected guests show up but guess what... they're just as yummy when frozen solid so they're awfully hard to keep. The only thing I altered was to lightly toast the slivered almonds and sometimes substituting toasted mixed nuts.
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5 users found this review helpful

Berry Burst Sorbet

Reviewed: Jun. 27, 2011
I used fresh blueberries, blackberries and strawberries and real sugar instead of Splenda. I did not use the cream. The flavour was very nice but all those seeds made it intolerably 'gritty'. I ended up putting the pureed mixture through a very fine sieve to strain out about 90% of the seeds but it was still a bit 'sand-like'... I think it's a personal preference whether you can handle that. Most of my family really enjoyed it though and it definitely looked beautiful garnished with a bit of mint and a few whole berries.
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6 users found this review helpful

Cream Cheese Frosting II

Reviewed: Oct. 29, 2011
This is a super-delicious icing but it definitely required a few minor modifications. First, in order to get the right consistency I had to use 2 cups of confectioner's sugar, not 1. Also, it was too sloppy to use without refrigerating it beforehand. Since I was using it in a piping bag (for frosting cupcakes) I ended up filling the piping bag, standing it upright in an empty juice pitcher and putting it in the fridge for about half an hour. It worked out well in the end... but there were a few stressful moments there.
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1 user found this review helpful

Carrot Pineapple Cake I

Reviewed: Oct. 30, 2011
I had to omit the walnuts as I was making this cake for a friend who has nut allergies. Nevertheless, it turned out GREAT. I added about 2 oz. of extra pineapple and about 3 TBSP. of wheat germ to compensate, along with some nutmeg as other reviewers had suggested. Also, I halved the recipe and baked it in a 9 x 9" pan for about 40 minutes. I will certainly make this cake again.
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4 users found this review helpful

Mom's Applesauce Pancakes

Reviewed: Nov. 13, 2011
Super-quick and easy to pull together and they turned out GREAT. I used prepared pancake mix (Aunt Jemima's Buttermilk) and sweetened applesauce. The only change I made was to add a bit more milk to make them easier to spoon onto the griddle. These pancakes were moist and delicious and I'll definitely be making them again... soon.
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2 users found this review helpful

Maple Pecan Shortbread Squares

Reviewed: Feb. 20, 2012
I can't even describe how delicious these are – and they're very easy to make too. The only changes I made were to add another 1/2 cup of pecans and about 2 TBSP of extra maple syrup. As other reviewers have noted, NOTHING takes the place of real, pure maple syrup (especially an artificial extract!)... trust me, I'm Canadian. ;-) However, some people may not be aware that there are different grades of maple syrup -- light, medium, and dark. With 'dark' giving a much more intense maple flavour. It can be hard to find, but it's out there. These squares are truly awesome. I can't wait to try them with walnuts or almonds.
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6 users found this review helpful

Slow Cooker Teriyaki Pork Tenderloin

Reviewed: May 4, 2012
My family and I enjoyed this okay although we didn't *love* it. I think a similar result could have been obtained with a less expensive cut of meat, and the tenderloins could've been saved for a nice BBQ or oven roast. As other reviewers suggested, I cooked it on "low" for 4 hours and made double the sauce so that the meat would be well covered in the slow cooker. I saved the sauce that was left over and used it as a marinade for some nice steaks a few days later, which turned out well.
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3 users found this review helpful

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