EBONY3 Recipe Reviews (Pg. 4) - Allrecipes.com (1898965)

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Shrimp Scampi

Reviewed: Dec. 5, 2009
This recipe was a hit with a few adjustments. I used half butter and half EVOO, along with three extra cloves of garlic and 1/2 small onion. I then added 1/2 cup of Prego sauce and about 1/4 teaspoon or less of thyme, basil, marjoram, oregano, and salt. I added a half cup of Riesling, as that was all I had on hand. There was no angel hair pasta in the pantry, so I used Penne Lisce pasta instead. The sauce was amazing! I grated some Parmesan cheese on top and served it with green salad. My family loved it. It was quick and easy to prepare and I will be making it again. Thanks for sharing.
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Double Layer Pumpkin Cheesecake

Reviewed: Nov. 27, 2009
Great recipe! I made this for Thanksgiving and added a pinch of ground cloves and a teaspoon of vanilla extract to the pumpkin mixture. I used a gingersnap crust. This cheese cake had the perfect blend of spices and awesome flavor.
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1 user found this review helpful

Mary Anne's Moist and Nutty Carrot Loaf

Reviewed: Mar. 5, 2009
This bread was awesome! Followed the recipe as written, except I used egg substitute and half brown and half granulated sugar. I omitted the nuts and baked the bread using one bundt pan and two mini cupcake pans. I will most definitely be making it again!
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0 users found this review helpful

Cheddar-Thyme Flaky Biscuits

Reviewed: Jan. 11, 2009
These were so delicious. They are just like the biscuits served at Red Lobster seafood restaurant.
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9 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: Dec. 7, 2008
These were nice and fluffy. This recipe is a good base to which I can easily add other ingredients of my preference. I added one mashed banana and a half teaspoon each of cinnamon and vanilla extract. Next time I will try adding blueberries to the batter. Thanks for sharing.
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0 users found this review helpful
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Chantal's New York Cheesecake

Reviewed: Nov. 23, 2007
Even with the few substitutions I was forced to make, this cheesecake was divine! I could not find graham crackers or sour cream anywhere, so instead I used ginger snaps for the crust and plain low fat yogurt. I also used fat-free cream cheese, topped it with cherry pie filling, and it got rave reviews by all. This recipe is a sure keeper!
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3 users found this review helpful
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Sweet Potato Pie I

Reviewed: Nov. 23, 2007
This is the perfect Sweet Potato Pie recipe--it tastes just like Mom used to make! I've made it several times and shared it with my sisters. We all love it!
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44 users found this review helpful

Sloppy Joes II

Reviewed: Nov. 10, 2007
This was very good! It was very quick and easy to prepare. My kids enjoyed it!
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0 users found this review helpful
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Diana's Hawaiian Bread Rolls

Reviewed: Nov. 5, 2007
These rolls were very good. I followed the recipe as stated except that I replaced some of the white flour with one cup of whole wheat flour. I omitted the lemon extract and used honey instead of molasses. I only added 1/2 tsp. of vanilla and I used butter instead of shortening. I made 27 dinner rolls instead of 12. Will definitely be making these again with the modifications.
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2 users found this review helpful
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Grandma's Sour Cream Pound Cake

Reviewed: Oct. 14, 2007
Great recipe! Great cake! It was dense as pound cake should be, but not heavy at all. This was my first attempt at making a pound cake and it came out perfect! I used three sticks of butter, egg substitute, fat free sour cream, omitted the mace, used the zest and juice of one lemon, 1 3/4 tsp. vanilla extract, and 1/4 tsp. of almond extract. I followed the advice of other viewers and beat the sugar and butter for seven minutes. I mixed for one minute after the addition of each egg. I folded in the flour mixture and sour cream and I was very careful not to over work the batter, so that the cake would not be tough. This is a definite keeper! Thanks for sharing.
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33 users found this review helpful
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Zucchini Patties

Reviewed: May 6, 2007
These were really good and enjoyed by all! I used a combination of Jack and Cheddar cheeses along with the Parmesan, because that is what I had on hand. Also added garlic, a small amount of finely chopped bell pepper, black pepper,and seasoned salt. This was served for dinner with spaghetti, prego, and extra mushrooms. I will definitely be making this again! Thanks for sharing.
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3 users found this review helpful
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Funnel Cakes IV

Reviewed: Apr. 24, 2007
These came out a whole lot better than they did the first time I made them. I added a little nutmeg, vanilla extract, an extra tsp. of sugar, and more milk than the recipe called for. A zip lock bag was used to swirl the batter into the hot oil. I also scaled the recipe down to four servings and topped each with confectioner's sugar and cherry pie filling. Tasted great!
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70 users found this review helpful
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Easy Key Lime Pie I

Reviewed: Apr. 23, 2007
This is the absolute best recipe for key lime pie! I followed the recipe exactly as written and it was perfect! The flavor and texture was so smooth and not harsh like most other recipes. I made a ginger snap crust, which complimented the lime flavor very nicely. Each slice was topped with a dollop of the Easy Whipped Cream recipe from this site. This is a keeper.
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1 user found this review helpful
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Easy Whipped Cream

Reviewed: Apr. 23, 2007
I ended up making this, because my local grocery store was out of cool whip. This was really easy to make. I made the sour cream by adding a half tbsp. of vinegar to a half cup of whipping cream. My standing mixer, fitted with a wire wisk attachment, was used to whip this up in less than two minutes. The taste and texture was great! Don't think I'll be going back to using Cool Whip again :) Thanks for sharing.
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3 users found this review helpful
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Poppy Seed Bread with Glaze

Reviewed: Apr. 21, 2007
This recipe is a definite keeper! I made a few minor changes to the recipe by replacing some of the oil with 1/3 cup unsweetened apple sauce. I also used a bundt pan. For the glaze I used passion fruit juice, because I didn't have any orange juice on hand. We all loved this bread. Will definitely be making it again. In response to jhugs in the UK, butter extract is actually butter flavoring. You may find it marketed in the UK as butter essence. Hope this helps.
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3 users found this review helpful
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Crispy and Creamy Doughnuts

Reviewed: Apr. 2, 2007
These were so good! I used my bread machine to make the dough. I took the advice of a few others and added 1 tsp. nutmeg and vanilla extract to the dough. I used the microwave to make the glaze. Will make these again for sure!
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10 users found this review helpful

Cantucci Biscotti

Reviewed: Jan. 30, 2007
Great recipe!
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14 users found this review helpful
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Shirley's Maine Clam Chowder

Reviewed: Jan. 16, 2007
This recipe was good after I made some changes to suit my taste. I used a 28oz. can of whole baby clams, 4 potatoes, a 14 1/2 oz. can of evaporated milk, 1 cup of water, and I thickened it with a little flour. I used turkey bacon, but the bacon flavor was strong, so I will cut down on it and use just 9 slices instead of 12 next time. I felt the recipe could use more seasoning, so I added garlic, parsley, thyme, and chicken bouillon. I served it with hot dinner rolls and the family enjoyed it. Will make it again.
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10 users found this review helpful
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Banana Pudding IV

Reviewed: Jan. 13, 2007
Great recipe! Banana pudding was my favorite dessert as a child growing up. Mom would cook her custard made from milk, egg yolks, flour, sugar, and vanilla extract. The meringue, made of whipped egg whites, a little cream of tartar and sugar would be spread on top before the pudding was baked in the oven. This recipe is simpler, in my opinion. I was able to cut down on some of the calories by using lite cool whip topping, light cream cheese, and skim milk. I used more bananas than the recipe called for. This was simple to make, as I followed one reviewer's advice and used a blender to mix the cream cheese and condensed milk, which was at room temperature, first. I then added the milk, vanilla, and instant vanilla pudding. Next, I transferred the mixture to a bowl and folded in the cool whip topping. I find it helps to allow the pudding to sit a little before assembling the layers, so that it has a chance to set up without being too runny. After completely assembling the layers, I sprinkled five or six crushed vanilla waffers over the top before chilling it in the fridge.
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7 users found this review helpful

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