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

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Tara N.

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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

Asian Stir Fry Sauce

Reviewed: Feb. 19, 2011
SO GOOD!! Followed other reviewers & 1/2ed the corn starch, 1/2ed the corn syrup, upped the red pepper by about 4x, & added 2 T oyster sauce. Served over wok-veggies (bok choy, carrots, broccoli, celery, tomato, green pepper, & onion, stir-fried in olive oil, sherry & hot oil) & brown rice. Will definitely be making again!
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16 users found this review helpful

Golden Brown Ravioli with Sauce

Reviewed: Feb. 17, 2011
SO GOOD!!! Surprisingly easy & they taste like the ones you'd get at Olive Garden. >>>> One note - the crispier, the better, so definitely let them fry. I took a few out too soon & while they were still good, they weren't as outstanding as the crispy ones. >>> I also didn't use anywhere close to 3 cups of oil -- I used a regular skillet & put about 1/4 inch deep of Canola oil.
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13 users found this review helpful

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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11 users found this review helpful

Marinated Grilled Chicken II

Reviewed: Apr. 14, 2007
Perfect! I did add a little cayenne pepper & ground cumin & put all of it in a big baggie to marinate.
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10 users found this review helpful

Tortellini Carbonara

Reviewed: Dec. 24, 2006
Fantastic! I have used this recipe several times now w/ great results. I did try it w/ fat free half & half & it ended up separating -- I would recommend sticking w/ the recipe!!
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9 users found this review helpful

Fluffy Seven-Minute Frosting

Reviewed: Feb. 3, 2011
This was so good -- and pretty easy, too! I tried another recipe like this one w/ similar ingredients that did not work at all - I think the key is the boiling time of the sugar/syrup mix. I added 2 T white corn syrup directly to the sugar water to keep the frosting from getting icky tomorrow. I also added the syrup mix to the meringue super slowly - like over 3 or 4 mins of whipping w/ a hand mixer - and kept whipping for probably 5 mins after that, just to get a frosting consistency. Definitely worth it - it tastes like fluffy marshmallows but goes on cupcakes like icing!
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8 users found this review helpful

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

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

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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6 users found this review helpful

Kalua Pig in a Slow Cooker

Reviewed: Jun. 24, 2011
EXCELLENT!! I've made this twice now using Himalayan sea salt (it was the only salmon-colored one at Trader Joe's) - the only change I made was to add the banana cut in half length-wise (skin on, removed it first thing in the morning.) Served on small King's Hawaiian savory butter rolls, with Sweet Restaurant Coleslaw from AR. Wish there were leftovers so I could have some for lunch today! ;)
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6 users found this review helpful

Chocolate Covered Strawberries

Reviewed: Apr. 2, 2007
INCREDIBLE recipe!! So easy, and sooo good! I already have requests to bring them to Easter Brunch next Sunday! I did drizzle white chocolate over them -- if you melt it, then put it in a baggie & snip off just a VERY small corner of the baggie, it works perfectly!
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6 users found this review helpful

South of the Border Wraps

Reviewed: Feb. 15, 2011
SO good - and fairly healthy, w/ less butter (recommend melting & brushing on w/ pastry brush so you use a lot less) & low-fat cheese. Served w/ brown rice mixed w/ salsa & low-fat sour cream on the side to dip the wrap. Definitely a keeper! ............... also, to fold a wrap, lay it flat, put everything in the middle, fold left & right side into the middle, hold in place w/ your fingers while you use your thumbs to fold in the edge that is closest to you, press & start to roll the wrap away from you, keeping the sides tucked as you roll. You can use a little bit of cheese as "glue" on the edge that folds over (ends up being on the bottom as you roll.) Works best when you cook the side w/ the folds first, otherwise it opens up too easily when you try to flip it.
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5 users found this review helpful

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

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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4 users found this review helpful

Easy Lasagna II

Reviewed: Jul. 11, 2010
Great lasagna! Made it for family that was coming in - mainly b/c I figured I could leave it cooking for a little longer if their flight was delayed. Turned out great! One tip when making an Italian dish w/ store-bought sauce: Use a good sauce, not a cheap one. The dish is only as good as the sauce you use. I did add dried onions & garlic to the meat, increased the mozz to 4 cups total in the dish & 1 cup on top, and added dried parsley to the top (mainly for presentation.) Also, used 2 jars of Newman's Own Sockarooni spag sauce (48 oz total.)
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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

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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3 users found this review helpful

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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3 users found this review helpful

Russian Tea Cakes I

Reviewed: Jun. 24, 2011
I have made these w/ both pecans & walnuts & they are both excellent. Recipe as is, is perfect - no need to change a thing!
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3 users found this review helpful

Displaying results 1-20 (of 58) reviews
 
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