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

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Tara N.

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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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10 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

The Best Rolled Sugar Cookies

Reviewed: Nov. 24, 2010
Awesome cookie recipe! I've never made homemade sugar cookies before & they turned out great! I used other reviewers' suggestions & used powered sugar to roll them out (dough is a little sticky, pwdrd sugar worked perfectly) & rolled them out directly onto parchment paper & then removed the scraps instead of trying to move the cookies. Iced w/ Sugar Cookie Icing from this site & they turned out amazing! Even my husband (who doesn't like sweets) went back for thirds. :o) These turned out professional-looking & so great-tasting that I've signed up to bring them to a Christmas cookie exchange.
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2 users found this review helpful

Chicken Pot Pie IX

Reviewed: Jan. 18, 2011
I've made this several times & it has turned out great every time. I took others' advice & doubled the sauce, also sauteed a couple of cut up potatoes with the onions, and mixed the sauce in w/ the chicken mix before pouring into the pie plate. Perfect comfort food! Update: Doubled the chicken/veggie/potatoes, tripled the sauce for 2 pies, added more spices (garlic powder, poultry seasoning, parsley, s&p) .. SO GOOD.
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1 user 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

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

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

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

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

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

Favorite Banana Blueberry Quick Bread

Reviewed: Sep. 27, 2011
SO good, if I could rate more than 5 stars, I would. Sub'd applesauce for the shortening, used 1 cup of fresh blueberries, added 1 t vanilla, 1/2 tsp cinnamon, sub'd 3/4 cup white & 3/4 cup brown sugar for the 1 cup white, and used 4 small bananas. Baked 4 mini loaves for 40 mins, should have done at least 45, but it didn't change the taste at all -- and the taste is phenomenal! I'm loving this as an afternoon snack for my boys - they like the sweetness of it, and I like they are getting whole oats & fruit & don't realize it. :) ETA/9/27 - Made this again today b/c I had more bananas & couple of apples that I needed to use - it was fantastic w/ apples in place of the blueberries, as well! Definitely a KEEPER!
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2 users found this review helpful

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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1 user 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

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

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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2 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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8 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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2 users found this review helpful

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

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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1 user 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

Displaying results 1-20 (of 58) reviews
 
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