Tracy Recipe Reviews (Pg. 1) - Allrecipes.com (10162168)

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Original Irish Cream

Reviewed: Dec. 8, 2013
I followed the recipe exactly. I didn't feel the whiskey amount was too strong at all, but the heavy cream and almond extract ruined it for me. The heavy cream gave it a consistency I couldn't swallow and the almond extract was overpowering.
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Spicy Chicken Spaghetti

Reviewed: Apr. 23, 2013
I have absolutely nothing bad to say about this recipe. It was quick, it was easy, and a family pleaser. I used diced green chiles in place of jalapenos, used a deboned roasted chicken, and skipped the black olives. Next time I'll add them, they would've been good!
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2 users found this review helpful

Japanese Style Deep Fried Shrimp

Reviewed: Mar. 9, 2013
Went to Costco, bought 4 lbs of super size shrimp, and wondered how much to freeze for later. Uh, None! Breaded those babies up,served with homemade cocktail sauce, and they were devoured. Awwwwwwsome! And btw, the amount of flour listed for 1 lb was enough for my 4 lbs of shrimp.
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1 user found this review helpful

Chicken Pot Pie IX

Reviewed: Mar. 9, 2013
Made this a couple weeks ago and absolutely loved it. I used a little more than half of a roasted chicken cubed, subbed 1 bag of frozen mixed vegetables for the carrots, peas, and celery, and only 1 pie crust - everything else was the same.
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Sweet and Sour Chicken II

Reviewed: Feb. 10, 2013
I made a couple of changes and it was fabulous. I used a package of frozen popcorn chicken (walmart brand and baked according to directions) and I skipped the listed veggies and used a frozen chinese mix of veggies (cooked of course). I held back on some of the pinapple to make room for all the vegetables and chicken. It was so easy and quick I will make this again and again.
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Caramel Sea Salt Dark Chocolate Coins

Reviewed: Feb. 9, 2013
The caramel flavor was subtle, nearly nonexistent, but the combination of flavors with the sea salt was divine. The caramel didn't work in my first batch (ended up with a few pieces of toffee in brownish milk), but I used it anyway and it was fine.
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Oatmeal Carmelitas

Reviewed: Oct. 17, 2012
Wow good. Took them to work and they were devoured.
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Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce

Reviewed: Sep. 16, 2012
Wow! Company worthy and restaurant quality. We did not do the crab stuffing as we enjoy filet and did not want to detract from the beef. Yes, the sauce takes a while to make, but there is no need to reduce the broth and pepper over med stirring constantly>>> I boiled it down on high in a minute or 2. But before you put the cream in let it cool a minute, and that's when you need to take your time. We enjoy mushrooms with our steak and doubled the mushroom mixture>> can't imagine it would be enuf otherwise!!(used button mushrooms) and surprisingly I did not need to double the sauce. I'm surprised there were no instructions on actually cooking the filet. I used a piping hot cast iron skillet it to sear it (same one I did the mushrooms in), reduced heat a little and cooked til desired doneness (a couple we put under the broiler). Served with asparagus. Outstanding, will make this again and again.
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Made-in-Minutes No-Cook Fudge

Reviewed: Jul. 20, 2012
With such polarized reviews I decided to make a small batch... literally 1 tbs cocoa, 1 tbs coconut oil, and 1/2 tbs honey... just mixed it up in a small bowl. In the freshly stirred form it is rather oily, but refrigerate it as little as 15 minutes and it's quite good. I must say, though, it's not fudge like traditional fudge. When it fully hardens in the fridge, it's exactly like the filling of a Lindor truffle.
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4 users found this review helpful

Honey Orange Firecracker Shrimp

Reviewed: Jul. 14, 2012
This was sooooo good! I followed a reviewers advice to reduce the honey sauce by half - perfect amount. I was looking for more of a sweet and spicy sauce but between pure honey and orange zest it was way more sweet and not enough spicy so I doubled the cayenne. Next time I will reduce the orange zest, keep the cayenne amount the same, and add additional spice with beautiful flecks of crushed red pepper.
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14 users found this review helpful

Spicy Shrimp and Grits

Reviewed: May 22, 2012
This was just okay for me as I prefer a more traditional Shrimp and Grits. The grits were a perfect consistency going into the oven but came out rather watery. If you let it cool before serving (hot grits are like hot lava!) they thicken up well. I drained the tomatoes and then added chicken broth to make 4 cups liquid for the grits.
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3 users found this review helpful

Low-Fat Cream of Tomato Soup

Reviewed: May 18, 2012
It can be dangerous to put hot liquid in a blender. I blend mine first and then put it on the stove to heat.
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13 users found this review helpful

French Spring Soup

Reviewed: Apr. 7, 2012
This was very good and I will make it again; however, if you look at the ingredients there is no seasoning other than some salt. It was very very bland (and I had even replaced half the water with chicken broth). I suggest, at the very least, adding garlic, lots and lots of pepper, and more salt at the end. I also added the juice of half a lemon. For me, topping it with some grated parmesan made it. UPDATE: Leftovers did not freeze well. The cream separated, the potatoes took on a weird texture, etc. Put it in the blender and it came out like a thick creamy soup, almost like split pea soup... and now I think I like it even better than the original!!
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Creme de Menthe Grasshopper Pie

Reviewed: Mar. 21, 2012
Simple ingredients, easy to make, and my son went crazy for it! Made it in a 13X9.
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4 users found this review helpful

Flying Grasshopper

Reviewed: Mar. 21, 2012
It was good but very very sweet. I used half and half but then added milk to try to dilute the sweetness.. then added more vodka to dilute it further. :) I'd probably reduce the creme de menthe a little and try it in a blender with ice next time.
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Asparagus Soup in Seconds

Reviewed: Feb. 19, 2012
I totally did not follow the directions on this but I still give it 5 stars. I drained the asparagus, put it in the blender, added chicken broth to about halfway, added milk to almost the top of asparagus, a dollop of sour cream, a splash of lemon juice, and a pinch of cayenne and a little garlic powder>> blended it all up in the blender at once and microwaved individual servings. Super good! Update: Tried to actually follow the directions this time and it wasn't nearly as good. I did not drain the asparagus... bland. I even used a good brand name (used generic the first time) and came out with so many strings it wasn't worth eating. I even put it back in the blender 2-3 times and it didn't help. I think I'll go back to the generic brand and drain it.
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4 users found this review helpful

Molten Chocolate Cakes With Sugar-Coated Raspberries

Reviewed: Feb. 15, 2012
I just couldn't bring myself to bake for such a short time knowing that I would have uncooked cake batter in the middle. I baked until the middle was nearly set. I did take one out early as directed, and it was good, but found that I really loved the texture of the cake itself baked longer, and didn't miss the "molten lava" center.
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2 users found this review helpful

Chocolate Caramel Nut Cake

Reviewed: Jan. 26, 2012
Hubby made this for me for my birthday... so it must be easy to make. ;) It was delicious too. I know he used a regualr chocolate cake mix and used pecans instead of walnuts - was more like a turtle cake. Good the first day; excellent the next day.
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3 users found this review helpful

Bourbon Pecan Chicken

Reviewed: Jan. 19, 2012
This was good, loved the pecan coating, but the sauce was a little too dijon-y for my taste. Planned on using half the butter but used it all trying to dilute the dijon flavor. I'll make this again and reduce the dijon a tad. I used the suggestion of browning on both sides 2 minutes each and placing in the oven at 375 for 15 minutes - very moist!!
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3 users found this review helpful

Torsk

Reviewed: Jan. 8, 2012
Had to try this out of pure curiosity... and now I'm hooked! The family went head over heels for it... and they agreed it really tastes like lobster!! I used 2 lbs of cod and kept the rest of the ingredients the same.
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5 users found this review helpful

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