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

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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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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

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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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

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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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

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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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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2 users found this review helpful

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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1 user found this review helpful

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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Rosemary Ranch Chicken Kabobs

Reviewed: Jun. 24, 2012
We LOVED this recipe! It's super-easy but it tastes like you spent the entire day in the kitchen. I used full chicken breasts instead of making them into kabobs and used Kraft Calorie-Wise 3-Cheese Ranch Dressing. I also marinated the breasts for about 5 hours, instead of 30 minutes. Next time I will add an additional TBSP of rosemary and a bit of onion powder, and marinate it overnight (refrigerated, of course). To save time, instead of mincing the rosemary by hand, put it in a food processor with the olive oil, give it a good whirl, and then add all the remaining ingredients. I hope you enjoy this recipe as much as we did!
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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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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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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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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

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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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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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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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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