DEBI EMILEE Recipe Reviews (Pg. 3) - Allrecipes.com (18824511)

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Bean Soup

Reviewed: Apr. 13, 2009
This Bean Soup recipe is da-bomb! I took the advice of Barb Maxwell, the Appalachian Kid and boiled the beans hard for 10 minutes followed by the baking soda to reduce gas. Will try this out on the boys tonight and see if it works. The better the ham bone, the better the soup. Honey Baked ones always turn out best. I added some thyme, garlic and Cumin, + a can of diced tomatoes. Delish!
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Salsa Chicken Burrito Filling

Reviewed: Apr. 5, 2009
This was a very good filling. I left out the Taco Seasoning as recommended, and added Lemon Pepper to the Cumin, Garlic and Chili Powder. I used it to fill Corn Tortilla's which I quickly fried, and added shredded cheese and sliced olives to the chicken, then wrapped them and placed face down in a pan with some Green Enchilada Sauce under and over, with a little more cheese and olives on the top before baking @ 350* for 20 minutes. Top with a dollop of Sour Cream. Served with a green salad with tomato, avocado & Kiwi. Very tasty.
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Chocolate Velvet Ice Cream

Reviewed: Apr. 4, 2009
Made this in my Cuisineart this week. Very easy, but will leave out the extra chopped chocolate as I think it detracted from the finished product and kept it from being smooth.
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Pico De Gallo

Reviewed: Mar. 29, 2009
This is a good start. I add chopped sweet onion, one each fresh squeezed lime and lemon, fresh garlic and salt to taste. I leave the juice in, as it is too yummy to toss.
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Beef Egg Rolls

Reviewed: Mar. 26, 2009
These are the first Egg Rolls I have made. They were a hit with the family, but I'm going to keep experimenting to perfect them. I added Bean Sprouts and grated carrot, but next time will add mushrooms and green onions as well. Make sure the filling is well drained or the rolling gets sloppy. They cook fast, so it's best to have them all done (put them on a cooky sheet) to await their turn to cook. Also trying a few different sauces for dipping. This is a good recipe with easy ingredients.
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French Ham Cheese and Egg Fondue Casserole

Reviewed: Mar. 11, 2009
There is no way to mess up this recipe. No matter what you do, it's still going to be yummy! I needed a recipe to use up 1/2 a loaf of white bread and some deli ham. I had 1/3 loaf of Velveeta, and a chunk of Mozarella, plus some grated Parmesan. I spayed a glass 13x19 with Pam, then put it in the oven with 1/4 cup of butter to melt before adding the rest of the ingredients (didn't add more butter). As someone else said, layers not really necessary. Let it sit 10 minutes after making before putting it into the oven @ 325* (with a glass pan, it will get too dark on the bottom if you set the oven to 350*). We had it for dinner with the Lemon Butter Broccoli from this site, and fresh sliced tomatoes. The cheese was yummy and the eggs made it custardy. Ummmmmm! The whole family loved it!
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23 users found this review helpful

Too Much Chocolate Cake

Reviewed: Feb. 24, 2009
This is a keeper. I've been looking for a really good chocolate cake, one that is not too light and fluffy and has the right amount of moisture and density. This is it. I used mini chocolate chips, as some one recommended, and also fat free Sour Cream (sorry, it's all I had, tho I know it's ridiculous to use it on a lusheous cake) and it still turned out wonderful. Didn't frost, didn't need it. Goes great with a glass of milk. The cake mix and pudding mix make this easy as well.
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Homemade Crispy Seasoned French Fries

Reviewed: Feb. 20, 2009
Home made fries are always better than any fast food place. The batter on these give them a different twist. They cook quickly. I didn't use as much oil as called for, just a few inches in the pan will do the trick. Using a large slotted spoon for removal is handy. I mixed all the potatoes into the batter then picked them out one at a time to put into the oil, much faster than dipping each one seperately. There were no left overs, so that means the family liked them.
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Calzone Rolls

Reviewed: Feb. 19, 2009
Oh YUM! This ones a keeper! I have made Calzone for my family and friends for years. It's a labor of love. Made these last night for dinner. They are so good, and much easier than rolling out 18 rounds of dough for Calzone. I don't know how she fit them into 2 9" pans, I had to use 3. I did use a whole onion, lots of mushrooms, more cheese, and Canadian Bacon instead of Pepperoni. When making Calzone, I usually use Sweet Italian Sausage, so will try that next time, as it would be easier to cut into rolls. These were great with a salad. If I could give it 10 stars, I would. They are that good!
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16 users found this review helpful

Sour Cream Chicken Enchiladas

Reviewed: Feb. 11, 2009
This was just ok. Not bad, just not the best I've had. I added sliced olives and a can of Cream of Chicken Soup because it didn't seem moist enough. And it still could have had more, so next time, I will add a large can of Green Enchilada Sauce. The Cilantro was a good addition.
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Crispy Potato Wedges

Reviewed: Jan. 23, 2009
These are a hit with my family. I cut the potato length-wise into wedges, 8-12 per potato. Also added Janes Krazy Mixed-up Salt and a dash of cayenne Pepper. Put the potatoes in a plastic bag, added seasonings and oil, gave it a good shake and then onto the cooky sheet. I will use this recipe again.
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Deep Fried Oysters

Reviewed: Jan. 23, 2009
This is the first time I have tried to do Oysters. I used cracker crumbs instead of bread crumbs, and it was crispy, but detracted from the oyster taste, so will try it next time with bread crumbs. Also, I didn't use that much oil. I put about an inch in the frying pan, and that worked well. Two tips I would have for next time. Don't over handle the oysters, and when flouring and dipping in the egg and crumbs, handle quickly and don't stack them or let them sit too long. Also, I may have over cooked them. I will keep trying. My Mom used to make them, but as a kid, I didn't like them. Now, decades later, I've developed a taste for them.
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8 users found this review helpful

Kalua Pig in a Slow Cooker

Reviewed: Jan. 17, 2009
I started cooking this the night before. Cooked it on high for 6-8 hours, then low for another 8. Perfect! Couldn't find Pork Butt, so used a Pork Picnic roast, didn't turn it, kept the fat side up. Very cheap cut of pork, but yeilded a lot of meat for the $. I used Sea Salt, but next time will look for the Hawaiian Sea Salt, as I think it would make a difference. I'll probably cut the liquid smoke in half as well, but don't eliminate it, it is needed. It was very easy to pull all the fat off, take the bone out and shred. Wonderful flavor, and made a lot of it's own juice. I captured the juice and let it cool so I could take the fat off the top, then I mixed it back into the pork. I will use this recipe again and again.
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Chocolate Ganache

Reviewed: Jan. 17, 2009
This is by far the very best ganache recipe I have tried from Allrecipes.com, and I have tried several. I usually use 3 cups semi-sweet chocolate chips and 2 cups heavy cream (which is triple the recipe). This will fill and frost a 10 inch 2 layer cake, including a bit of border trim along the edge and bottom that I put through a decorating tube. I usually use this on Groom's cake made with Devil's Food cake and sometimes I whip the ganache after filling the cake to frost it. This makes the chocolate lighter in color, but in no way detracts from the flavor. I have used it straight without whipping and that is just as good and a bit more glossy. I usually put chocolate curls on the top of the cake for a finishing touch. This is a very simple recipe, and always turns out perfect. It's the only one I will use, unless I want the ganache runny, then I will use the Pro Ganache recipe from this sight. It doesn't set as well and is good when you need it to run down edges and around plates that the dessert sits on.
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62 users found this review helpful

Pro Ganache

Reviewed: Jan. 15, 2009
This is best if you want to dribble the warm chocolate on the plate of dessert or down the sides of a cake. I tried whipping it for frosting, and it works ok, but there are better Ganache recipes on this site. Check them out to find the best.
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3 users found this review helpful

Bill's Divinity

Reviewed: Dec. 23, 2008
Made this today. It was perfect, but I almost over-whipped it, so be careful. You can tell when it's done if your watching. I added chopped pecans at the end, which we loved.
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3 users found this review helpful

Marbled Almond Roca

Reviewed: Dec. 23, 2008
This is the best recipe I have found for Almond Roca. I used Bittersweet 60% Chocolate chips on top because I like mine dark with a bite to it. I also used a 13x9 pan, because I like the Roca to be thicker for more bite. This recipe is crunchy like it should be. Store in an air tight container in the fridge.
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Chicken Piccata II

Reviewed: Nov. 9, 2008
I made this tonight for dinner. It is fabulous! I tried it a few different ways that reviewers recommended, but it's best just as published and looks very appetizing. I'm making it for an elegant dinner for 60 people in a few days, along with Garlic Mashed Red Potatoes and Airport Bob's Green Beans. YUM! Add a Mandarin Orange Caesar Salad and Buster Bar Ice Cream Dessert and it's a hit!
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Kat's Alfredo Potatoes

Reviewed: Nov. 5, 2008
Tried this recipe for an elegant side dish with Chicken. They stuck to the dish pretty good, even tho it was sprayed well, so you have to watch them on that. We liked them, but I would add maybe a bit more Parmesan than I did. I also covered the dish with foil for the first hour, then removed it for the last 15 minutes, & sprinkled Paprika on top for a little added color.
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8 users found this review helpful

Lazy Baked Macaroni and Cheese

Reviewed: Oct. 24, 2008
I think the eggs in this made the texture rather curdled. Plus the stirring, which really needs to be done often as it sticks like crazy, tends to break up the macaroni. Still looking for that perfect Mac & Cheese recipe.
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Displaying results 41-60 (of 62) reviews
 
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