EBONY3 Recipe Reviews (Pg. 1) - Allrecipes.com (1898965)

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Easy Mint Chocolate Chip Ice Cream

Reviewed: Aug. 31, 2006
We all loved this ice cream. My first attempt at making it didn't turn out so well. I used peppermint oil, because I couldn't find any peppermint extract in my area. I used 3/4 tsp. of the oil, which was much too much. The second time around, I gradually added the peppermint oil one drop at a time until I achieved the correct flavor; I ended up using just four drops of it. The semi-sweet chocolate chips I used were finely chopped. The ice cream tasted very similar to the kind I order at Baskin & Robbins; it was great! This recipe is a keeper. Thanks so much for sharing it.
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206 users found this review helpful
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Banana Crepes

Reviewed: Feb. 17, 2004
These crepes are the best!!! I took the advice of a few of the reviewers. I began by starting with the bananas first. I allowed them to cook while I prepared the crepes. I used a blender to make a smooth batter, and I also doubled the ingredients for the sauce. This is a definite keeper!!!
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106 users found this review helpful
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Stuffed Eggplant with Shrimp and Basil

Reviewed: May 24, 2006
This is a great recipe with a huge amount of flavor; it is easy to make and very versatile. I followed the recipe as stated, except for the following additions. I chopped a medium size onion, a small red, and a small green bell pepper, and sauteed them before I added the rest of the ingredients. I also added thyme and extra garlic, and I used one cup of bread crumbs instead of two. Everyone loved it, and I will definitely be making this again. Thanks for sharing the recipe.
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82 users found this review helpful
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Barbecue Tofu Sandwiches

Reviewed: Aug. 12, 2006
This was sooo good! I seasoned the tofu with a drop of Worcestershire Sauce on each side and garlic powder, Grill Mates Montreal Chicken Seasoning, and a little salt. I then browned it with extra light flavored olive oil and removed the browned tofu from the pan. After I wiped the pan, I sauteed one half of a sliced onion in about a tsp. of olive oil. Once the onion was translucent, I added ketsup, a small amount of Kraft Honey BBQ sauce, a little garlic powder, and water. I let it simmer a little to reduce a bit before I added a pinch of thyme and returned the browned tofu to the pan. Each piece of tofu was flipped to coat all sides with the sauce and heated through. It was served on toasted burger buns with a dollop of Miracle Whip Light, sliced tomato, and lots of Romaine lettuce. It was a meal that was enjoyed by all. I will definitely make this again. Thanks for sharing.
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74 users found this review helpful
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Zucchini Bread III

Reviewed: Jul. 21, 2006
Great recipe. The bread was moist, had great color and flavor. I substituted 1 cup of applesauce for the oil, used only whole wheat flour, 1 cup of brown sugar, and added 1/4 cup of flax seeds. I baked the bread last night and served it this morning. It was sweet, but not too sweet, with a nice nutty flavor. I'll be making this regularly from now on.
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71 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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67 users found this review helpful
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Chinese Steamed Cake

Reviewed: Aug. 15, 2006
This was my first attempt at making a steamed cake. I altered the recipe a little and it came out perfect. It tasted great and had a moist, spongy texture. My daughter even commented about how it melted in her mouth. Needless to say, the cake was devoured in no time. I used 4 eggs, 1 cup of sugar, 3 Tbsp. passion fruit juice; next time I will try lemon or orange juice. I added 2 tsp. vanilla extract, and 1/2 tsp. of almond extract. After being steamed for exactly 20 minutes, the cake was perfectly done. This recipe is a keeper; I will certainly be making it again.
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53 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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41 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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31 users found this review helpful
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Pecan Pie Bars I

Reviewed: Nov. 24, 2006
After reading reviews of these being too sweet and the dough not forming properly, I made some changes to the original recipe and they came out really good in the end. I added a few drops of water to the crust ingredients, which allowed it to form a dough. For the filling I also used 2/3 cup light corn syrup, a little less than one cup of brown sugar, and an ounce of unsweetened chocolate. Since I didn't have all of the pecans on hand, I used a mixture of walnuts and almonds along with the pecans. The pan size requested in the recipe should have been slightly bigger, as there was a small amount of crust and filling that remained, which I ended up throwing away.
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28 users found this review helpful
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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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21 users found this review helpful

Buffalo Chicken Wings II

Reviewed: Nov. 5, 2010
This recipe was good. I seasoned the chicken wings with garlic powder and black pepper before coating them with flour. I took the advice of other viewers and doubled the sauce. I added some garlic powder and 2 Tbsp of ketsup to the sauce and simmered it for a few minutes before pouring it over the chicken.
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21 users found this review helpful
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Amber's Sesame Chicken

Reviewed: Aug. 16, 2006
This came out so good! I had to improvise a little, because I didn't have any teriyaki sauce. After finding out that teriyaki sauce is made of sweet soy sauce and wine, I made my own version of it by mixing half soy sauce and half white wine, which is why mine came out much darker than the other photos of this recipe on this site. I didn't bother to add any extra sweetness. I doubled the sauce as suggested by some of the other reviewers. This dish got rave reviews from everyone. It tasted just like what we order at the Chinese takeout. I will surely be making this again. Thanks so much for sharing.
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20 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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Tofu Peanut Stir-Fry

Reviewed: Jul. 26, 2006
I was very pleased with the way this dish turned out. I didn't follow the recipe exactly as stated, because I didn't have all of the ingredients on hand. I also added some additional ingredients to suit my taste. Instead of stir-fry veggies, I used a mixture of frozen sliced carrots with broccili and cauliflower, which I added to one chopped sauteed onion and three 3 cloves of minced garlic. Powdered ginger was used, but next time I will be sure to use fresh. I skipped the eggs and tossed the tofu in arrowroot, instead of cornstarch, before cooking it in the hot oil. I used a very good prepared Thai peanut sauce and added whole almonds, as suggested by another reviewer. To enhance the flavor more, I added five spice powder, garlic powder and soy sauce. We all loved this dish and found it was best served over rice. The almonds complimented the flavors well and added a nice crunch. This is definitely a keeper. Thanks for sharing.
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14 users found this review helpful
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Cinnamon Raisin Swirl Bread

Reviewed: Apr. 15, 2006
This recipe makes a very good cinnamon raisin bread. I had to add a little more flour, as the dough was very sticky. The loaves didn't rise as high as I had expected; may consider using a single 11"x5" loaf pan in the future. An additional 1/2 cup of raisins was added to the brown sugar and cinnamon prior to rolling. Some extra brown sugar was also added. Will definitely make this again.
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14 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
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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

Mombasa Pumpkin Dessert

Reviewed: Feb. 28, 2005
I felt that this recipe needed a lot of spicing up, so I added 2 tsp. cinnamon, 1 tsp. nutmeg, 1/2 tsp. ground ginger, 1/2 tsp. ground cloves, and 1/4 tsp. allspice. I used a stick blender to give it a smoother consistancy. The flavor was out of this world, but I think it was just a little too sweet. The next time I will use 1 1/4 cups of sugar.
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10 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

Displaying results 1-20 (of 108) reviews
 
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