EBONY3 Recipe Reviews (Pg. 2) - Allrecipes.com (1898965)

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Pumpkin Cheesecake II

Reviewed: Nov. 29, 2013
Amazing!!! I used crushed gingersnaps for the crust, which complimented the flavor of the filling very nicely.
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Cranberry Relish I

Reviewed: Nov. 29, 2013
I made this awesome cranberry sauce and served it for Thanksgiving. I followed the recipe as written, but I only used the zest of half of an orange. This will definitely be included in all of my Thanksgiving dinner menus to come. Thanks for sharing!
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Mom's Favorite Baked Mac and Cheese

Reviewed: Nov. 29, 2013
This recipe turned out very well, and it was enjoyed by all.
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Blueberry Buckle

Reviewed: Dec. 6, 2012
I tried this recipe last night. It required much more milk than the recipe stated. It came out very dense and bland. This definitely was not my favorite.
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1 user found this review helpful

No Fuss Fruit Pie

Reviewed: Oct. 14, 2012
I tried this recipe and used frozen blueberries for the filling. To a saucepan I added 2 2/3 cups of frozen blueberries; 2/3 cup of sugar, 1/2 tsp cinnamon; 1/8 tsp nutmeg; the juice of 1/2 lemon; 1/2 Tbsp butter; and 2 1/2 Tbsp of arrow root. I simmered the mixture for 15 minutes and allowed it to cool. I then continued with the recipe as written. It was really good, and my family loved it.
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2 users found this review helpful

GrannyLin's Barbeque Ribs Made Easy

Reviewed: Jul. 25, 2012
I will be making these ribs again, they were so flavorful and tender. I didn't cook them for the full time stated in the recipe, because they were done in a fraction of the time.
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1 user found this review helpful
Photo by EBONY3

Old Fashioned Potato Salad

Reviewed: Jul. 25, 2012
This came out really good after a few changes were made. I omitted the celery, garlic and celery salt. Instead, I added finely chopped red and green bell peppers, a little vinegar and a small amount of sugar. It reminded me of the potato salad my Mom used to make when I was growing up. I will definitely be making this again. Thanks for sharing.
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4 users found this review helpful
Photo by EBONY3

Ninety Minute Cinnamon Rolls

Reviewed: Jul. 25, 2012
These were delicious, very soft and moist.
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1 user found this review helpful

Buttermilk Fried Chicken with Gravy

Reviewed: Mar. 3, 2012
I rarely make fried chicken, because the outside is usually burned while the inside is raw. Such was the case the first time I made this recipe, and it lacked flavor. The second time around, however, I kicked up the flavor by rubbing garlic powder, onion powder, cayenne pepper, black pepper, paprika, and poultry seasoning into the chicken before marinating it in two cups of buttermilk for more than three hours. The same seasonings were used for the flour, to which a small amount of baking powder was added. As suggested by another reviewer, I fried the chicken until it was golden brown and put it on a rack that was set inside of a baking pan. I then put the chicken into a preheated 350 degree oven and allowed it to cook through for about 23 minutes. The end result was crispy, crunchy, flavorful fried chicken. It was perfect!
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5 users found this review helpful

Vegan Pancakes

Reviewed: Jul. 16, 2011
I followed the recipe as written, but I was not fond of the texture of these pancakes, as they were very chewy. I gave them two stars, because my daughter liked them.
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Vegan Pancakes

Reviewed: Jul. 16, 2011
I followed the recipe as written, but I was not fond of the texture of these pancakes, as they were very chewy. I gave them two stars, because my daughter liked them.
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7 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Jul. 16, 2011
This was very good! To speed things up a bit, I cut up the potatoes and put them in a flat dish with enough water to cover the potatoes, before putting them in the microwave with for five to six minutes. After they were half way done, I proceeded with the recipe as written.
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5 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Jul. 16, 2011
This was very good! To speed things up a bit, I cut up the potatoes and put them in a flat dish with enough water to cover the potatoes, before putting them in the microwave with for five to six minutes. After they were half way done, I proceeded with the recipe as written.
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4 users found this review helpful
Photo by EBONY3

Chocolate Truffle Cookies

Reviewed: Feb. 13, 2011
These were great!!! I followed the recipe exactly as written and the cookies were rich, moist , delicious, and very easy to make!
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4 users found this review helpful
Photo by EBONY3

New Orleans Barbeque Shrimp

Reviewed: Jan. 15, 2011
This is a good base recipe. I changed it up a bit by scaling it down to four servings and sauteing one half of a medium size onion, one half green and one half red bell pepper, six minced cloves of garlic in salted butter. I then added the mixed dried seasonings. After a few minutes, I added one half cup each of white wine and water, then I added thawed frozen jumbo shrimps. After cooking the shrimps for a minute or two, I thickened the sauce by mixing one tablespoon of arrow root with 1/4 cup of water. I allowed it to simmer for an additional minute or two before serving it over a bed of pasta. It was delish with the changes made, and I will definitely make this again.
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7 users found this review helpful

Turkey Tetrazzini II

Reviewed: Jan. 8, 2011
What a great recipe! I used penne pasta and sauteed onion, six cloves of garlic, two chopped celery stalks, and red bell pepper in part butter and part EVOO. I also added marjoram, oregano, parsley, thyme, black and pepper to the roux. Sliced mushrooms were added along with fresh steamed. broccoli
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8 users found this review helpful

Smoked Salmon Scramble

Reviewed: Jan. 2, 2011
Great recipe which is simple to make and has good flavor. I added about 1/4 cup of milk to the eggs and they were nice and fluffy. This was very good served with toasted bread that was spread with cream cheese, as suggested by other reviewers.
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3 users found this review helpful

Smoked Salmon Scramble

Reviewed: Jan. 2, 2011
Great recipe which is simple to make and has good flavor. This was very good served with cream cheese spread on the toast, as suggested by other reviewers.
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7 users found this review helpful

Mom's Cornbread Stuffing with Pork Sausage

Reviewed: Nov. 27, 2010
My mother used to make her cornbread stuffing this way when I was growing up, and it's the best way I know to make cornbread stuffing. I start off by baking a small pan of cornbread by mixing one cup each of cornmeal and flour with 2 tsp. baking powder, and water. Once cooled, the cornbread is crumbled into a large mixing bowl along with the sauteed onions, chopped bell peppers, and celery. In addition to the pork sausage, we cook the turkey neck, gizzards, and the turkey heart in a small pot with 3 cups of water. The cooked meat is removed from the neck bone and chopped along with the cooked gizzard and heart, all of which is then added to the cornbread mixture. The remaining broth is added to moisten the stuffing with additional water as needed.
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6 users found this review helpful
Photo by EBONY3

Cornbread Stuffing With Sausage

Reviewed: Nov. 27, 2010
My mother used to make her cornbread stuffing this way when I was growing up, and it's the best way I know to make cornbread stuffing. I start off by baking a small pan of cornbread by mixing one cup each of cornmeal and flour with 2 tsp. baking powder, and water. Once cooled, the cornbread is crumbled into a large mixing bowl along with the sauteed onions, chopped bell peppers, and celery. In addition to the pork sausage, we cook the turkey neck, gizzards, and the turkey heart in a small pot with 3 cups of water. The cooked meat is removed from the neck bone and chopped along with the cooked gizzard and heart, all of which is then added to the cornbread mixture. The remaining broth is added to moisten the stuffing with additional water as needed.
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31 users found this review helpful

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