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

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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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20 users found this review helpful

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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17 users found this review helpful

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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7 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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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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7 users found this review helpful

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

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

Popularity Cookies

Reviewed: Apr. 24, 2011
OMG these are the best, made exactly according to the recipe directions. The hardest part is waiting for them to firm up so the eating can begin. They freeze very well and are excellent to have in the freezer for times when unexpected guests show up, since they defrost quickly. Try experimenting with light, dark, or white chocolate, or different types of nuts... all great!
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5 users found this review helpful

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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4 users found this review helpful

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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4 users 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

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

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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4 users found this review helpful

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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3 users found this review helpful

Robin's Quinoa with Mushrooms and Spinach

Reviewed: May 5, 2012
I've made this recipe several times and every time it's worked out very well. Tonight I made it using Bulgur instead of Quinoa and it was equally delicious. For a special treat and to improve the presentation, I toss a handful of roasted, salted cashews on the top immediately before serving.
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3 users found this review helpful

Stuffed Sole

Reviewed: May 5, 2012
Okay, but a little bland and dry. If I were to make this recipe again I would bump up the spicing considerably, perhaps with lots of fresh dill and thin lemon slices. Also, I would bake it for about 10 minutes less and then check for doneness. Overall, it is a "healthy" recipe that tastes "healthy".... in other words, there's nothing wrong with it that a few dollops of cream cheese wouldn't fix.
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3 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

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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3 users found this review helpful

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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2 users found this review helpful

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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2 users found this review helpful

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