Deborah McCarthy Recipe Reviews (Pg. 1) - Allrecipes.com (12212824)

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Deborah McCarthy

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Dave's Low Country Boil

Reviewed: Feb. 28, 2015
AMAZING!!! Add onion, garlic, a chunked up lemon, and 2 bay leaf to the water. If you want to add fresh muscles, do that during the last 5 minutes with the shrimp. If the sausage is precooked, do that last as well.
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Basic Ham and Bean Soup

Reviewed: Dec. 29, 2014
I used a bag of 15 bean soup mix, minus the season packet, and used the quick cook method instead of soaking. I cooked the ham bone in with the beans the entire time. Didn't have mustard powder, so used a few table spoons of spicy brown bottled mustard. The flavor was a little flat for my taste, so I added several large spoon fulls of pan drippings from the cooked ham and a few shakes of smoked paprika and POW!! KILLER flavor!! This is definitely the best pot of beans I have made in years with just a few minor tweeks to the recipe.
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Sarah's Rice Pilaf

Reviewed: Oct. 20, 2014
Holy cow - cheap, easy, and yummy!! For about $2.50 I can make this recipe 6-7 times. Beats the box stuff hands down! I made this dish to go with pork steak and country gravy with "mushroom and bacon green beans" from this site. I wanted it to be a little blander to help balance out the plate and this had just enough flavor to pop but not cause conflict. I doubled the recipe to be sure I had left overs and plan on adding some seasoned chicken and sauteed red and yellow peppers for a savory lunch tomorrow. Thank you for sharing!
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Mushroom and Bacon Green Beans

Reviewed: Oct. 20, 2014
YUM!! I did do a teensy bit of mods using what I had on hand, but this recipe is dynamite. Subs - canned french cut green beans drained and cooked the mushrooms, onion, and garlic in a tad of bacon grease before adding the beans and bacon pieces. I have a larger family, so I doubled the green beans and eyeballed the rest. The kids loved it and we are definitely going to add this to our regular rotation. Thank you PrncssLee!
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Chicken Quesadillas

Reviewed: Oct. 6, 2014
I cut the chicken into small bites and made it according to the package directions of the fajita mix, then assembled as directed (with mushrooms added), and YUM!! Everyone ate until they were stuffed. If you don't have bacon, that's ok too. The quality of the fajita mix is key though. Very easy, filling, and budget friendly. Thank you Heather!
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Restaurant Style Chicken Nachos

Reviewed: Oct. 4, 2014
YUM - just needs sprucing up to call it "dinner". Added taco seasoning and a dash of Frank's Red Hot to the chicken while cooking to give it some zing. Drained and rinsed a can of black beans, drained a can of corn, added olives, salsa, sour cream, etc. Instead of baking and dealing with the mess, I make these on individual plates like this: Layer of chips, sprinkle shredded cheese on them, spoon on corn and beans, add chicken if it cooled off, and microwave about 20-30 seconds. When done, add your cold ingredients, sprinkle on more cheese, and enjoy!
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Bacon Ranch Chicken Skewers

Reviewed: Sep. 30, 2014
DISASTER!! Not, the recipe, but my execution. Less expensive boneless chicken thighs and fat free Ranch work great. After a 1 hour marinade, I cut open the packages of bacon that I bought on sale so I could begin assembly, and HOLY COW, the bacon pieces were sliced anywhere from 1/4" thick to paper thin in each pack. There is no way any of these skewers would cook the same way with such extremes in thickness. I envisioned disaster. So, if this happens to you, here is a work-around: Stick to Chef John's recipe, adjusting the amount of spice to your taste. The buttermilk in the Ranch will make the chicken tender, even thigh meat, after only 1 hour. Cook your bacon to your preferred likeness. Save a bit of the grease and set aside. Cut/rip the bacon into pieces and set aside. Prepare your side dishes now because the next step is fast. Put just enough bacon grease into a large frying pan to coat the bottom and dump in the chicken, marinade and all. Simmer until the chicken is done (no pink) but not tough, maybe 5 minutes or so. Using a slotted spoon, transfer the chicken to a large bowl, add your cooked bacon, and mix to heat, but keep the marinade simmering on the stove until it reaches a nice gravy thickness. Add that to the chicken/bacon mixture and serve hot. I would have loved the kabob presentation, but this was just a yummy and probably quicker than using skewers. I served with scalloped potatoes and steamed veggies - HUGE hit. Thanks Chef John!
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Kielbasa with Peppers and Potatoes

Reviewed: Sep. 15, 2014
Bake It! I have a large family to feed and it would have taken 3-4 skillets to feed everyone, so I adapted. I kept the recipe the same, except doubled the meat - used 1 polish kielbasa and 1 smoked sausage that was already cooked. (Hillshire Farms) Used my Vidala chopper (cheepy from Bed Bath & Beyond) to make quick work of chopping everything. Kept the skin on the potatoes and put them in the large baking pan first. Drizzled with a little oil, sprinkled with garlic powder, onion powder, salt, pepper, and crushed red pepper, then stirred. Added everything else and stirred again. Covered with foil and baked at 375 for 30 minutes, stirring once half way through, until potatoes were done but not mushy. DELISH!! It did not get greasy at all with the pre-cooked sausage and very little oil was needed because the peppers seeped water and the dish was covered to keep it moist. This one is also super easy to double or triple to bag and freeze for a quickie dinner later on. You are chopping anyway, so make another batch or two without adding oil or spices and freeze. I bet this would also be good as a foil packet for camping. :)
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Swiss Steak Quick and Easy

Reviewed: Jul. 26, 2014
I followed it exactly, except added a bell pepper and garlic, and it was GOOD - but tasted like gourmet Hamburger Helper. With cube steak being $6/lb and me feeding 7 people, I could have saved quite a bit of grocery money going a different direction. Again, good recipe, just not the "wow" factor for the cost. Back when cube steak was cheap I may have had a completely different opinion about the recipe. :)
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Easy Baked Imitation Crab Cakes

Reviewed: Jul. 18, 2014
Yes, I rated my own recipe. :-)~ I doubled the batch last night for 6 people and had no leftovers. Everyone ate until they were stuffed - even picky teenagers! If you like a crispier crust, brush the cakes with a little extra egg, roll in panko or bread crumbs, and bake for only 6 minutes on each side. Then place them under the broiler and crisp both sides. My family likes them with or without the extra crispy crust, but this does work.
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BBQ Ranch Bacon Cheeseburgers

Reviewed: Jul. 13, 2014
Family ate them up!! Be sure to make plenty to go around. I don't know if my grill is psycho, my burger meat is inferior, or I just can't get the combo of the two right. I followed instructions and cooked the patties, waiting for juices to appear on the surface, but they never did. The first batch was a charred disaster! Instead, I set my grill to low, cooked about 6 minutes on one side, 3 minutes on the other, then moved the patties to the top warmer grill to add bacon and cheese for melting. That worked! Excellent recipe, just may need cooking adjustments depending on your grill. ;-)
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Easy Italian Chicken II

Reviewed: Jun. 28, 2014
We have done this alot and love it! Definitely use high quality dressing. If you are in a hurry, cut the chicken into bite size pieces, put it in a pan with the dressing, and simmer it for just a few minutes until it is done. Toss with pasta, include some of the cooked juices, add veggies like tomatoes and mushrooms, and you've got a quick, tasty, healthy meal. No need to marinate this way either. I also add this chicken when I make caprese with noodles. YUM!!
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Cheese Bread

Reviewed: Jun. 28, 2014
We did NOT like the taste of hot mayo!! I even drastically cut it down as suggested and only used a thin layer over the butter.
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Best Tuna Casserole

Reviewed: May 26, 2014
Definitely add extra milk, sour cream, etc because it does get really dry. If your peas are not frozen, you only need to bake this for about 10-15 min to heat up the soup mixture. It's good, but still missing something . . . more cheese?
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Pinto Beans With Mexican-Style Seasonings

Reviewed: May 18, 2014
Perfect beans!! For Meat Lovers - try this! First, cook the bacon and reserve the grease. Saute the diced onions in it but don't fully cook them, then remove them with a slotted spoon while reserving the now onion-flavored bacon grease. Pick a pound of meat of your choice (ground chuck, hamburger, chunked stew meat, etc) and brown your meat in the grease. Drain well, and add the meat and browned onions to the bean pot with about a tsp of good quality liquid smoke. Let the pot simmer down as directed and adjust seasonings to taste. I didn't have time to soak my beans, so I used 2 cans of pintos, drained and rinsed, and it turned out perfect!
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Pinto Beans With Mexican-Style Seasonings

Reviewed: May 18, 2014
Perfect beans!! For Meat Lovers - try this! First, cook the bacon and reserve the grease. Saute the diced onions in it but don't fully cook them, then remove them with a slotted spoon while reserving the now onion-flavored bacon grease. Pick a pound of meat of your choice (ground chuck, hamburger, chunked stew meat, etc) and brown your meat in the grease. Drain well, and add the meat and browned onions to the bean pot with about a tsp of good quality liquid smoke. Let the pot simmer down as directed and adjust seasonings to taste. I didn't have time to soak my beans, so I used 2 cans of pintos, drained and rinsed, and it turned out perfect!
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Sonny's Waldorf Turkey Salad

Reviewed: May 13, 2014
As tempting as it may be, don't mess around with this recipe too much. It is fabulous!! I made the dressing as-is, but used 1/2 fat free mayo and 1/2 fat free sour cream because I tripled the recipe and ran out of mayo. I stuck my finger in the dressing and tasted it . . . and I got a bit nervous because I wasn't sure this was going to work at all. I almost threw it out but I decided to see it through as see where this recipe was going. No turkey on hand, so I oven baked 3 large breasts with olive oil, salt, and pepper - about 30 minutes. I also only had glazed walnuts, so I chopped them very fine, threw them in, and crossed my fingers that they wouldn't be too sweet. I held my breath and pulled it all together. WOW! WOW!! WOW!!! I'm telling you - the pop of the curry, the zing of the vinegar, the bite of the red onion, the sweet of the fruit, and the salty-peppery chicken was AMAZING. The glazed walnuts added a fun "nut candy" effect that we loved. It is a bit of work to put this together, so make sure you make ALOT of it so you can enjoy it more than once. I have a little left over and can't wait to try it tomorrow after the flavors have really had a chance to blend. Thank you SKYBLUE1963!!
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Grilled Oyster Shooters

Reviewed: May 6, 2014
Amazingly addictive!! N1COLE nailed it!! But I wanted to add some grilling tips for people who have never tried this before. When you look at an oyster shell, you will see that one side is more of a bowl shape and the other side is flatter. Cook them with the bowl shape down to keep in more moisture and avoid shoe leather. Oysters will sometimes "explode" and rapidly vent steam when they first pop open on the grill so be careful where you put your fingers and face when you first start cooking them. They will not "open up" like clams do either. You should see a space just large enough to easily slide a knife into and that's usually about it. Maybe only 1/4" or so. They cook very quickly once they open, so keep watch and take them off fast - listen for the sizzle. Use a heavy glove or thick towel to protect you from the heat, sharp shells, and bubbling liquid when taking off the top shell. If you are brand new to grilling these, do them one at a time until you figure out the timing to suit your taste buds (rare, medium, well done, etc) before loading up the grill and potentially ruining a whole batch. Then be prepared to feed your new addiction because these are amazing!!
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Oyster Shooter

Reviewed: May 6, 2014
I am a HUGE raw oyster fan but GAG!! EWW!! Don't waste good oysters!! I would really like some advice as to which brand of vodka will actually make these tolerable. The second the alcohol hits the raw oyster, they begin to "cook" and roll off a putrid smell *and taste* that is a cross between rubbing alcohol and lacquer thinner. I was given this recipe to try from some of my bay friends in San Diego. The restaurants down there that we went to only sell shooters like this. No matter how bad the taste, I have never spit out food in public - until trying these. I had to come back to my favorite sushi house in BOISE just to renew my faith and love in raw oysters that were done right. (Shame on you, San Diego!) lol
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Shrimp, Sausage, and Fish Jambalaya

Reviewed: May 5, 2014
I'm not sure what I did wrong or if we are just not fans, but this didn't work well at all. I followed the recipe exactly, but the rice was crunchy no matter how long I cooked it, and the only flavors we really tasted were the cajun spices. No flavor at all when you bit into the shrimp or cod. Not completely knocking the recipe, it just didn't work out.
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