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

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Light and Fluffy Coconut Macaroons

Reviewed: Mar. 17, 2014
These were really good and not too sweet! I followed the recipe as written, except that I used a food processor and added 1/4 tsp. each of almond and vanilla extracts and about 1/3 cup of almonds. I baked them on parchment paper in a 350 degree oven for 18 minutes. Afterwards, when they were cool, I melted semi-sweet chocolate with a very small amount of shortening and drizzled it on top of each macaroon. They were slightly crisp on the outside and chewy on the inside.
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5 users found this review helpful

Artichoke & Spinach Dip Restaurant Style

Reviewed: Jun. 21, 2014
This is so delicious!!! Whenever I'm expecting company, this is one of the recipes I go to every time. I serve it with pita chips, which I make by brushing a mixture of EVOO, garlic, onion powder, and black pepper on pita bread, before slicing it into wedges and baking it in the oven until crisp. I made it several times without the artichokes, and it still was a hit.
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2 users found this review helpful
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Simple Scones

Reviewed: May 13, 2006
These scones were simply delicious and very simple to make. Because I didn't have sour cream, I used butter milk instead. Added one cup of raisins, lemon zest, and added one tsp. of vanilla extract. I used cold butter, which I cut into chunks. The food processor made this recipe almost effortless to prepare. The whole family loved them; will surely make these again.
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5 users found this review helpful

Caramel Brownies II

Reviewed: Jan. 12, 2010
I made these and took them to work the next day. They got rave reviews by all of my coworkers and my kids at home loved them too.
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4 users found this review helpful
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Caramel Brownies

Reviewed: Jan. 18, 2010
Super recipe that is very rich and extremely gooey! Made this several times, with and without the box mix. Both versions are good, but I prefer these brownies when they are made from scratch--not the box mix. Thanks for sharing.
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4 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
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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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209 users found this review helpful
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Bread Machine Bagels

Reviewed: Sep. 9, 2006
These were soooo good! They were easy to make and tasted just like the ones I used to buy at my favorite bakery in New York. I made them into Cinnamon Raisin Bagels by adding one cup of whole wheat flour, two cups of bread flour, 1 1/2 tsp. cinnamon and 1/2 cup of raisins. I had to add a little more water to form the dough. I topped about half of them with sesame seeds before I put them in the oven. This recipe is a definite keeper. Thanks for sharing.
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2 users 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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Sweet Dinner Rolls

Reviewed: Jun. 10, 2006
These were really good. I added brown sugar and cinnamon before shaping and served them with breakfast.
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0 users found this review helpful
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Soft Garlic Parmesan Breadsticks

Reviewed: Jun. 25, 2006
These came out soft, cheesy, and nice. I prepared the dough in the bread machine and allowed them to bake for 10 minutes. Thanks for sharing the recipe; I will certainly be making these again.
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1 user 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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21 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

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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0 users found this review helpful
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Belgian Iron Cookies

Reviewed: Mar. 19, 2014
These cookies were crispy with a delicious, rich, buttery flavor--very quick and easy to make. I scaled the recipe down to 10 servings and increased the vanilla extract to 1/4 tsp instead of 1/8. I used dark rum, because I didn't have any whiskey in the house. Then I whipped up the ingredients in the food processor, and there was no need to refrigerate the dough. After following the rest of the directions in the recipe, I baked the cookies to perfection in a waffle cone griddle. They tasted very similar to the authentic Belgium Buttery Waffle Cookies that my co-worker brought back to the office from her trip abroad. This recipe is definitely a keeper and I will be making them regularly.
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2 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
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Cajun Crawfish and Shrimp Etouffe

Reviewed: Dec. 26, 2009
This dish was a hit with my family. I followed the recipe as written, except that I substituted pre-cooked chicken for the crawfish and added three bay leafs and about a half cup of okra. This recipe is a keeper. Thank you for sharing.
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Biscotti

Reviewed: May 25, 2010
These were really good! They were quick and simple to make. The only change I made was that I used half Tbsp. vanilla extract and half Tbsp. almond extract instead of the anise. The dough was very easy to work with. I dipped the bottoms of half the batch in melted chocolate. My hubby preferred them without the chocolate, but these are good with or without. Thanks for sharing.
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4 users found this review helpful

Black Bean and Salsa Soup

Reviewed: Sep. 22, 2006
This was very flavorful, quick, and easy to make. I added garlic and some thyme. It was enjoyed by all, so I'll be making it again.
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Apple Dumplings II

Reviewed: Sep. 26, 2006
These were great!!! I took the advice of the other reviewers and used small apples. I microwaved the peeled and cored apples for about two to three minutes and put about one tsp. of raisins in the core of each apple. The dough was just the right amount for four small apples with just enough scraps left over for cut-outs. I baked the dumplings in the syrup, which I made with brown sugar and thickened with one tsp. of arrow root and one tsp. of water. The pan I used was large enough to keep the syrup at the base of the dumplings. I basted the dumplings with the sauce while they baked and served them with ice cream. We all loved them! Thanks so much for sharing this recipe.
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1 user found this review helpful

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