Debi Blair McGinness Recipe Reviews (Pg. 1) - Allrecipes.com (1956303)

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Debi Blair McGinness

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Speedy Homemade Salsa

Reviewed: Mar. 24, 2012
This is the perfect salsa because it can be tweaked so well. We like cilantro, so I use the whole bunch of cilantro leaves, 2 jalapenos - I remove the seeds and membrane, which is where the heat comes from , from 1 of the peppers, which leaves it plenty hot. I too used lime juice instead of vinegar. I also didn't drain the tomatoes. This time I was out of cumin, so had to leave it out. Still turned out great. One other thing - if you are putting this into your food processor, you do not need to chop or mince anything. I processed everthing but the tomatoes, added them last, pulsed it until they were just blended in but still chunky.
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1 user found this review helpful

All-Around Good Smoothie

Reviewed: Jan. 4, 2012
I love this. First time I made it as written, but have since have made it my own. I don't do milk well, so used this wonderful orange mango juice. Costco sells these big bags of frozen fruit - mango, papaya, strawberries & pineapple. I throw a handful (or 2) in with the banana, plain greek yogurt and protein powder. Don't always add the flax seed because I don't like the texture. As other reviewers, I drink it on my morning commute.
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6 users found this review helpful

German Sweet Chocolate Cake I

Reviewed: Apr. 10, 2011
I've been making this cake for many years. The recipe is straight off the box of Baker's German Sweet Chocolate. I bake mine in 3 9-inch round pans for approximate 30 minutes. I do make one tweak to the icing though. I always wondered why my mother-in law's cake turned so much better than mine since we used the same recipe. She finally told me her' secret'. Add 2 oz. of the Sweet German Chocolate squares to the frosting. It makes a world of difference. One more thing, since there's just 2 of us, we can't eat the whole cake, so I cut it into individual slices, freeze them on a cookie sheet, then vacuum seal the slices. Works really well and we can have a slice of cake when we want it.
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25 users found this review helpful

Baked Salmon II and a Half

Reviewed: Apr. 2, 2011
This is such a versatile recipe. I was looking for something to do with some steelhead and this fit the bill with a few minor adjustments. First off, 6 tablespoons of olive oil is WAY too much for only 12 oz of fish. I cut it down to 2 tbls. and it was plenty. I used dill weed instead of basil, only because I wanted that flavor, and left out the parsley because I didn't have any. I also didn't wrap this in foil. After marinading for about 1/2 hr (in my vacuum sealed marinader), I put it in a baking dish, poured the liquid on to and baked it (uncovered) in a 400 degree oven for 20 minutes. It came out perfect.
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2 users found this review helpful

Baked Salmon II

Reviewed: Apr. 2, 2011
This is such a versatile recipe. I was looking for something to do with some steelhead and this fit the bill with a few minor adjustments. First off, 6 tablespoons of olive oil is WAY too much for only 12 oz of fish. I cut it down to 2 tbls. and it was plenty. I used dill weed instead of basil, only because I wanted that flavor, and left out the parsley because I didn't have any. I also didn't wrap this in foil. After marinading for about 1/2 hr (in my vacuum sealed marinader), I put it in a baking dish, poured the liquid on to and baked it (uncovered) in a 400 degree oven for 20 minutes. It came out perfect.
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3 users found this review helpful

Melt-In-Your-Mouth Meat Loaf

Reviewed: Mar. 22, 2011
I didn't even realize this was a slow cooker recipe, it is so similar to one I make, with a few tweaks. I replace 1/2 lb ground beef with sage sausage (eliminate the ground sage). Like some other reviewers, I used fresh onion, but also added some minced garlic, and fine chopped red pepper. I used Italian bread crumbs. I bake in 350 oven for 1 1/4 hrs (time is approx.). Now, this is the biggest change. I don't use the topping listed at all. Instead, I take 1 can golden mushroom soup (we like it better than regular in this), put it in a 2 cup measuring cup and add enough water to make 2 cups and mix. About 1/2 hr before meatloaf is ready I pour this over it. Instant gravy. The juices from the meatloaf mix with it and it's so delicious. Of course, we have to have mashed potatoes to serve the gravy over.
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27 users found this review helpful

Hash Brown Casserole II

Reviewed: Feb. 25, 2011
I've been making a very similar one for years. Only minor changes - first, I only use 1 lb of hash browns and 1/4 c melted butter. I used green onion instead of regular and added 1/4 cup of chopped red pepper. I also cut the cheese in in half. I didn't have corn flake crumbs, but I did have some crumbs from the bottom of my crouton bag and used those on top, without the added butter. This turns out VERY creamy.
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2 users found this review helpful

Hash Brown Casserole II

Reviewed: Feb. 25, 2011
I've been making a very similar one for years. Only minor changes - first, I only use 1 lb of hash browns and 1/4 c melted butter. I used green onion instead of regular and added 1/4 cup of chopped red pepper. I also cut the cheese in in half. I didn't have corn flake crumbs, but I did have some crumbs from the bottom of my crouton bag and used those on top, without the added butter. This turns out VERY creamy.
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4 users found this review helpful

Seven Layer Bars

Reviewed: Nov. 21, 2010
I would have given this 5 stars but for the directions. Put the butter in your pan and put the pan in the oven while it's heating to melt. Pour the graham cracker crumbs into the pan, but mix the butter and crumbs together and pat down, or use a small roller. I use one 12 oz bag of chips, then the coconut, then the nuts. I pour the condensed milk over it all. My husbands favorite combination is butterscotch chips and slivered almonds. It's always a hit when I take them to work.
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5 users found this review helpful

Southern Ham and Brown Beans

Reviewed: Sep. 3, 2010
These were the best pinto beans we've ever had. I only made a few minor changes. First, because of the problems with gas that beans can cause, I added the beans only to the water, brought to boil and let sit for 1 hr, then drained them. I didn't have any ham hocks, but did have some ham in the freezer and used about 1 lb of that. I sauteed the ham, onion, and garlic slightly before adding the beans AND, instead of all water, used 1/2 water and 1/2 low sodium chicken stock. My husband loved them. This is the only way I'll be fixing pinto beans from now on.
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7 users found this review helpful

Chicken Enchiladas I

Reviewed: Mar. 31, 2010
I followed the advice of several previous reviews and replaced the green pepper with chili's, cut the tomato sauce in half and completely left out the water and used a really good enchilada sauce from our local Trader Joes. I also decided to poach the chicken in broth and herbs as on other reviewer suggested. I think though that I used more chicken than was needed. I only used 2 breast halves but they were really big and I had a LOT of filling. Knowing a weight on the breasts would be helpful (my 2 probably totaled about 1 1/2 lbs). Now here's where I had the biggest problem with this recipe (and several others I looked at on this website) - Enchiladas are made with CORN tortillas. I heated 12 corn tortillas in the microwave for about 1 minute then dipped them in the enchilada sauce which I had spread some of in the bottom of the pan, filled them and rolled them up. Topped with more enchilada sauce and a mix of cheddar and pepper jack cheese and baked as directed. These were restaurant quality enchiladas. I served them Spanish Rice recipe from this write and my hubby loved them. I will definitely be making these again. They would be great to take top the office potluck.
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7 users found this review helpful

Speedy Homemade Salsa

Reviewed: Feb. 27, 2010
This is the perfect salsa because it can be tweaked so well. We like cilantro, so I use the whole bunch of cilantro leaves, 2 jalapenos - I remove the seeds and membrane, which is where the heat comes from , from 1 of the peppers, which leaves it plenty hot. I too used lime juice instead of vinegar. I also didn't drain the tomatoes. This time I was out of cumin, so had to leave it out. Still turned out great. One other thing - if you are putting this into your food processor, you do not need to chop or mince anything. I processed everthing but the tomatoes, added them last, pulsed it until they were just blended in but still chunky.
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4 users found this review helpful

Linguini with White Clam Sauce

Reviewed: Feb. 7, 2010
My husband fixed this, made a few slight modifications and it was the best dinner. He used a 28 oz can of whole clams. Put the reserved juice in a pan and reduced it slightly while sauting the garlic and onions to give it even more clam flavor. Used fat free half and half instead of milk and dry sherry instead of white wine. Added 1 1/2 tsp red pepper flakes. Left out the parsley, since I didn't ahave any and this didn't need the additional salt and pepper. I didn't have enough regular linguini so added some multi-grain that I had bought. It was really good. Topped it with a sprinkle of parmesan. This is going in our regular dinner rotation as it's so easy to make.
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9 users found this review helpful

Pesto Chicken Florentine

Reviewed: Aug. 23, 2009
This has quickly become a staple receipe in our house. I do replace the packaged sauce with Classico Alfredo and use 3 Tablespoons of pesto and double the spinach. Last time I made it, I added fresh sliced mushrooms and instead of chicken, I made it with shrimp, which I had sprinkled with some Essence (Emeril Lagasse recipe, but without the salt). I added the shrimp after the spinach had wilted some, cooked it a couple minutes then added the sauce and pesto. Shrimp works great. I serve it with a french rolls and salad. It's on our regular menu from now on.
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3 users found this review helpful

Shrimp and Feta Cheese Pasta

Reviewed: Feb. 16, 2009
This was exactly what I was looking for. The only things I changed was to use 1/2 cup white wine as suggested in previous reviews AND I used a Lemon, Garlic and Oregano Feta cheese that I happened to have on hand, which really added to the flavor. Also, since there's only 2 of us, I cut the amount of pasta in half and it was the perfect amount for the recipe. My husband loved it and I will definitely make it again. Want to try different flavors of feta.
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2 users found this review helpful

Adrienne's Cucumber Salad

Reviewed: Jun. 22, 2008
MAKE IT 0 POINTS: I've made this recipe for years, but with a couple adjustments. I use equal amounts of vinegar (I use cider vinegar), water and Splenda, instead of sugar because I follow Weight Watchers. This makes it 0 points. I don't salt it either. The liquid can be used for another batch, but it won't be quite as strong. This is great with garden fresh cucumbers and the Walla Walla sweet onions we get in the Pacific NW, but any good sweet onion will work.
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4 users found this review helpful

Best Tuna Casserole

Reviewed: May 31, 2008
I've been making almost the same recipe for years. It's my husband's and my favorite standby when we really don't feel like cooking. Couple things I do - I have oven safe cookware, so I use my large skillet put everything together in it and just put it in the oven. I too only use one can of soup, but add a cup of milk. Plus, I used Penzy's toasted onions instead of chopping my own. Since I don't care for the peas, but my husband does, I leave them out and he gets them on the side. I save some of the cheese (use sharp cheddar for the best flavor) to put on top with the Fried onions instead of potato chips. We have this at least once a month or more.
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4 users found this review helpful

Thai Peanut Chicken

Reviewed: Dec. 2, 2007
I've been making this for a couple years now and it's always a hit. Like most, I double the sauce, but still find it needs a little more spice, so I triple the cayenne. I also use crunchy peanut butter since that all I usually have, an leave out the dry-roasted peanuts. I use peanut oil instead of olive oil. We like lots of veggies, so I also add red peppers, or sugar peas. Topping it with fresh cilantro seems to be just the right finishing touch.
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4 users found this review helpful

Garden Pasta Salad

Reviewed: Aug. 19, 2007
I didn't have any Italian dressing, so I used Cardini's Caesar salad dressing and left out the parmesan, since it's in the dressing already. It turned out really great. Salad had lots of flavor and a nice crunch.
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3 users found this review helpful

Classic Macaroni Salad

Reviewed: Jun. 30, 2007
I love this recipe and have made a variation of it for years. Instead of mixing up the mayo, vinegar, and sugar though, I mix the about 1/3 mayo with 2/3 salad dressing and cut back slightly on the mustard. I too add an egg and because I think celery is what tends to make the leftover salad watery (well, if you have leftver), I leave it out and use celery seed instead. I also like to use red pepper instead of green and add a cup of cubed sharp cheddar cheese. This is a very versatile salad and always go over big with family and friends.
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14 users found this review helpful

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