Tara N. Recipe Reviews (Pg. 1) - Allrecipes.com (10007026)

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Tara N.

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Bean Salad

Reviewed: Aug. 3, 2012
Awesome chilled side dish - and the leftovers are phenomenal to punch up cheese quesadillas! Took other reviewers advice & left out the garbanzos, and subbed fresh cilantro for the parsley. Also used farm fresh chunky hot salsa (almost like pico de gallo) & about 1/2 more chili powder for more of a kick.
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Extreme Banana Nut Bread 'EBNB'

Reviewed: Mar. 3, 2012
As other reviewers noted, this bread does not rise -- but it won't matter once you take a bite! YUM. I did change the recipe a bit: instead of white flour, I used 1 1/3 cups whole wheat & 2/3 cups quick oats; I used 1 cup white & 1 cup brown sugar, & added 1/2 t baking powder, 1 t vanilla & 1 t cinnamon. Oh - also, used 1/2 cup butter & 1/2 a cup apple sauce instead of 1 cup butter. Baked 4 small loaves for about 45-50 mins, and the leftover batter as mini-muffins for about 18 mins. Also, sprinkled brown sugar & oats over the tops.
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Chicken Spaghetti III

Reviewed: Feb. 9, 2012
Made according to recipe, only added a bit of cayenne & black pepper, and a bit of season all. Put everything in a casserole dish, topped it w/ shredded sharp cheddar & baked for about 20 mins - till the cheese was bubbly. A fairly easy, comfort-food-ish meal, very tasty -- even my 18 month old loved it!
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6 users found this review helpful

Easy Mexican Casserole

Reviewed: Feb. 7, 2012
Mixed taco seasoning into the meat while browning, added a can of mexicorn (drained) & mild rotel (drained) along w/ the salsa & chili beans (also drained) - didn't add olives or the fresh tomato. Used much less sour cream - it just didn't need much - and more green onions along w/ mexican mix cheese. Crushed taco shells for the bottom layer b/c I had them on hand. Baked at 375 till cheese was bubbly, about 20 mins. It was good, but would be better if it was spicier - if you don't have kids that will be eating it, I'd recommend hot salsa & medium or hot rotel. Overall, a good dish, but I don't think it'll make the regular rotation.
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Hand Held Hashbrown Casseroles

Reviewed: Jan. 27, 2012
USE MORE EGGS!! Added a couple of tomatoes, 1/2 an onion, garlic powder, and used 8 eggs - and it still wasn't enough eggs. Used a 1/4 cup measuring cup to dole them out into the greased cupcake tins, and the ones w/ more of the egg held together MUCH better. They taste great, but the whole point is to have a "hand held" breakfast - so use more eggs, let them cool a bit in the tins, and then use a butter knife to loosen around the edges to pop them out. Also, had a little extra mix, so I used a silicone mini-cupcake pan -- and those popped right out! UPDATE: Made again, used a dozen eggs & was liberal w/ the pam on the cupcake tins...let them cool, loosened w/ a knife around the edges...had very few that didn't come right out.
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It's Chili by George!!

Reviewed: Jan. 23, 2012
Made in a slow cooker according to recipe, but subbed cubed NY strip for the ground beef. I was afraid it wasn't going to thicken up, so I turned it on high & left the lid off for the last 2 hours or so. VERY good chili!
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Spanish Rice II

Reviewed: Jan. 2, 2012
REALLY good - but way too hot if you use hot Rotel AND the chili powder. Next time, will use regular Rotel w/ green chiles & the 2 t chili powder. Also, added a can of sliced new potatoes to the onion & rice when sautéing (mainly b/c my grandmother always cut up a potato to use in her Spanish rice.) Will be using this as my go-to Spanish rice from now on.
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4 users found this review helpful

Angie's Perfect Dinner Rolls

Reviewed: Dec. 25, 2011
Made these to take to Christmas dinner at a neighbor's house & the rolls were excellent! Didn't make any changes to the recipe other than to do an egg wash before baking - 1 whole egg, 1 T water.
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3 users found this review helpful

Jagerschnitzel

Reviewed: Dec. 16, 2011
The taste is pretty close to authentic, but the sauce is a little too thick. I doubled the sauce - next time, I will double the mushrooms, water & bouillon only, and leave the amount of cornstarch & sour cream the same, adding more sour cream as needed for taste. Also, I added quite of bit of "salt & pepper to taste" b/c the dish is supposed to be salty. Super good over egg noodles if you don't have the time to make spatzle.
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Sugar Cookie Icing

Reviewed: Dec. 8, 2011
So good w/ almond extract - and it leaves the icing pure white. (Tried it w/ vanilla, and it gave it almost a cream-colored tint.) Double the recipe for a full batch of Best Rolled Sugar Cookies from this site. Perfect for Christmas baking!
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17 users found this review helpful

Buttery Rolls

Reviewed: Nov. 24, 2011
Made these tonight, no bread maker. Proofed the yeast for 10 mins w/ 1 T of the sugar in the milk (also, milk heated for about 35 seconds will be b/w 70 & 80 degrees), mixed everything but the flour in a separate bowl, then added the yeast & then 1 cup of the flour. Mixed by hand about 1 min, till fairly smooth (not counting the butter that didn't quite melt), then added the rest of water. Kneaded by hand about 7 mins or so, placed in an oiled bowl, covered, & let it rise for an hour. Punched down, kneaded again a bit, then pulled off pcs a little smaller than a golf ball, rolled into a ball, & placed in greased muffin tins. Covered & let rise again about 30 mins. Baked too long, but the taste was good. 15 mins would have been perfect.
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Eggnog Quick Bread

Reviewed: Nov. 12, 2011
Yum! Made 4 small loaves, baked at 350 for about 45 mins or so (kept adding 3 mins, lost track of how many times.) :) Per other reviews, used 1 1/2 cups egg nog, doubled the nutmeg, and added a box of vanilla pudding. Used the glaze on the cooled loaves, but only made 1/2 & it was plenty - used 1 c powdered sugar, 1 T butter, 1/2 tsp vanilla extract & about 1/4 cup egg nog (give or take depending on consistency.) Next time, I may glaze them when they are still warm, and poke holes in the top first to let the glaze seep into the bread.
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7 users found this review helpful

Focaccia Bread

Reviewed: Nov. 7, 2011
YUM. Didn't change anything, except to proof the yeast first. Let it rise 20 mins, punched down, shaped on the stone, baked for 15 min. Perfect, and so easy!
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Carrabba's® Chicken Marsala

Reviewed: Nov. 7, 2011
Changed to 4 servings, but used 1 stick of salted butter instead of 2 unsalted sticks (couldn't bring myself to use 1/2 lb of butter on 1 dish, and we didn't notice a difference.) Served w/ penne pasta, steamed broccoli & fresh hot bread w/ italian seasoning/olive oil for dipping. Felt like we were at the restaurant!
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Easy Pizza Sauce III

Reviewed: Nov. 5, 2011
Very good, but modified accdg to cindy18lou. In place of all spices, used 1/2 t garlic powder, 2 t dried basil, 1/2 t sugar, 1/2 t onion powder, 2 t dried oregano. Whisked it up & put it in a large mason jar so I could shake it up a couple times to get the flavors to mix while chilling it for about an hour. Served w/ calzones - will use again, thanks for sharing the recipe!
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Real Italian Calzones

Reviewed: Nov. 5, 2011
Made this tonight - and even my picky 4 1/2 yr old ate his! The dough was super easy to make, and tasted great. I think I may add some italian seasoning to it next time..and there will be a next time! I used mozz in place of the cheddar & served w/ the easy pizza sauce III recipe from this site, w/ cindy18lou's mods. Super good - the only problem I can see is that there aren't any leftovers for tomorrow! UPDATE: Doubled the recipe w/ no trouble. I've found that the thinner you roll the dough, the better - almost to the point where it is about to tear.
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German Spaetzle Dumplings

Reviewed: Oct. 20, 2011
Wasn't pretty & the taste was off, but was ok as a side dish w/ jaeger schnitzel covered w/ sauce. Will probably not make again.
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Beer Bread I

Reviewed: Oct. 17, 2011
Really great hot out of the oven, but not phenomenal once it cools. Was great w/ a little honey butter, mainly because it has the density of a biscuit. I'll make this again & try it w/ shredded cheese as another reviewer mentioned. Also, upped the sugar to 1/3 cup, made 4 small loaves, let rise 30 mins before baking for 35 mins at 350, and brushed w/ butter 1/2 way thru baking.
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Fluffy Pancakes

Reviewed: Oct. 13, 2011
Just made these for my boys & they loved them! I think I'm going to sub wheat flour for part of the white next time & see how they turn out. I think w/ the sweetness of them, the change won't be too noticeable.
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Golden Dinner Rolls

Reviewed: Oct. 2, 2011
SO GOOD!! Halved the recipe, used quick rise yeast but it took almost the full rise time, served w/ Shepherd's Pie. Did "clover" rolls - after first rise, pulled off small pieces of dough, rolled into balls a little smaller than ping pong balls, greased a muffin tin, put 3 balls in each cup. Let rise about 25 mins, then baked 14 mins at 375. PERFECT. So good, in fact, that I'm having one w/ honey butter right now instead of ice cream. THAT good.
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