Tracy Recipe Reviews (Pg. 10) - Allrecipes.com (10162168)

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Eggplant Parmesan II

Reviewed: Apr. 23, 2008
AWESOME!! Hubby had never had eggplant before - he now loves it! Leftovers were just as good. I sweated the slices as suggested, browned them in the oven 8 minutes, used 1 large and 1 small eggplant and one 24 oz jar spaghetti sauce, the rest of the recipe as is. Perfect!
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Spinach and Orzo Salad

Reviewed: Apr. 17, 2008
It's hard to believe such a beautiful and tasty salad such as this could be so easy to make. Wow! The only changes I made were black pepper instead of white and I toasted slivered almonds instead of pine nuts. I wanted to add dried cherries but my family liked the salad so much as is they wouldn't let me. I added them to my own serving and thought it was even better.
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Georgia Cracker Salad

Reviewed: Apr. 15, 2008
I made this last night from The Lady and Sons cookbook. I searched on Allrecipes today to possibly find a variation. While it was definitely delicious as is and I'll make this again for sure, it needed a little something more. Next time I'll add some chopped red onion and a few more shakes of black pepper. I highly suggest using less mayo, you can always add more later if you need it. As for potlucks, picnics, etc. it would be perfect - just bring the crackers separately in a baggie and add right before serving. Taste and ease of prep = *5*!
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Baked Teriyaki Chicken

Reviewed: Apr. 15, 2008
The sauce came together beautifully - DELISH! The only changes I made were I used boneless skinless thighs, I used half white and half brown sugar, and I dumped the entire pot of sauce over the chicken all at once. The only mistake I made was that I rinsed the chicken without patting dry; so when I added that beautiful thick sauce it became quite watered down. Didn't matter - this was still a 5 star recipe. It's a keeper!
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King Ranch Chicken Casserole I

Reviewed: Apr. 14, 2008
My first thought when I read the recipe was it looked "bland, but appealing." When we had it for dinner last night we all agreed that's exactly what it was, but more on the appealing side. My family said it was a keeper. Next time I will season the chicken with either chili powder or a package of taco seasoning and maybe add a 4 oz can of green chilies for a little more kick. I will definitely make this again. It was a real family pleaser!
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The Captain's Famous Jambalaya

Reviewed: Apr. 3, 2008
This was very good. I made changes based on what I had on hand - didn't have green bell pepper or green onions so I left them out, used Zatarain's creole seasoning in place of file powder, didn't have fish, used kielbasa, used chx broth instead of mushroom broth, white rice instead of brown, and used a combination of fresh and canned tomatoes. Served it with cornbread and a salad. The amount of rice was more than I expected, but great nonetheless and I will definitely make this again.
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Chipotle Crusted Pork Tenderloin

Reviewed: Apr. 2, 2008
This was outstanding, but gave it only 4 stars because I majorly cut the Chipotle powder. I used McCormicks Chipotle chile powder and used 1 tsp each of garlic powder, onion powder, salt, and chipotle pepper (easy to remember) with the 1/4 cup brown sugar. It still had some kick without being overwhelming.
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Mama Bear's Porridge

Reviewed: Apr. 1, 2008
I'm an oatmeal hater and a raisin hater. So why did I try this recipe? B/c my cholesterol recently increased and I need to start eating oatmeal. (Not sure if adding eggs cancels out the cholesterol-lowering effect of oatmeal- LOL). The 'custard', tho not very custardy, made it better than an ordinary bowl of oatmeal, but what really made this better was the raisins. For raisin haters like me, use GOLDEN raisins. They make all the difference. I didn't have powdered milk, used half water and half milk, boiled it in the microwave and nuked it again after adding oatmeal and cinnamon until good consistency. After adding the eggs I nuked again, just to be sure. I didn't add the milk or butter at the end. Didn't need it. I'd make this again. Update: Leftovers the next day were even better.
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Artichokes

Reviewed: Mar. 22, 2008
I too am an artichoke addict - have been since the 70's. I find that most people not only do not know how to prepare them, they don't even know how to eat them. Like the previous reviewer said, you don't eat the entire leaf - scrape the meat off with your teeth. When you get to leaves that are thin and nearly transparent, take a spoon and scrape them out along with the fuzzy choke and throw away. What you have left is the artichoke heart (the BEST part of the artichoke!) Cut it into bite size pieces and enjoy!
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Mock Oatmeal

Reviewed: Mar. 22, 2008
This is something I eat when I'm going lo-carb, but I eat it cold as a treat. Reminds me a little bit of ice cream or pudding.
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Irish Spritzer

Reviewed: Mar. 22, 2008
Very pleasantly surprised. I found a bottle of Amaretto in the back of the cabinet and wondered what to do with it. I always have Irish Cream and club soda on hand so this was perfect. The Irish Cream and Amaretto blends wonderfully and the club soda cuts the syrupy sweetness.
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Cabbage Rolls II

Reviewed: Mar. 21, 2008
I chose to make these for St. Patricks day. I wouldn't say my family loved them, but they ate them without complaint. My 12 yr old said "it's just meatloaf wrapped in cabbage, big deal", but I enjoyed them very much. I followed the recipe closely except I baked mine in the oven (350 for an hour) and I added a little of the sauce to the meat mixture, but then of course I was short on sauce - so I just poured a can of Tomato soup over the top. Next time I'd add some of the tomato soup to the meat and mix the remaining with the sauce (or just double the sauce). Also, if baking in the oven like I did, cover to keep them from drying out.
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High Temperature Eye-of-Round Roast

Reviewed: Jan. 1, 2008
Super! And SO easy! I coated the beef with Montreal Steak Seasoning (got the idea from Rachael Ray) and it was incredible! Mine was 2.7 lbs, but I still followed the recipe as if it were 3 lbs. I would say it came out med to med-well - would definitely decrease the cooking time next time to achieve more of a med-rare roast beef.
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Creamy Cajun Shrimp Pasta

Reviewed: Dec. 23, 2007
We LOVED this! That being said I made some changes I should share. I think the success of this recipe comes down to which cajun seasoning you use. I chose to use the one suggested earlier in the reviews (equal parts black pepper, white pepper, onion powder, garlic powder, cayenne, paprika). A review earlier said that 2 TBS of that was too much and to use half. I say use 1/4!! We like spicy and only used a little more than a quarter(1 1/2 tsp). THEN added additional cayenne and a little red pepper flakes. Otherwise it would have been entirely too peppery. (reduce or omit the white pepper?) We like spicy, not peppery. I didn't measure the flour - guessing more than 1/8, less than 1/4 cup; used half milk and half cream; added fresh chopped basil (good but not sure that it made the dish any better). Don't forget the lemon juice - it gives it a fresh flavor!
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Szechwan Shrimp

Reviewed: Dec. 12, 2007
*5* Stars!! This recipe couldn't be easier! Doubled the sauce (not the cornstarch) and I used teryaki sauce in place of the soy sauce only bc it's all I had on hand. (I'm sure soy sauce would be better, but this wasn't a bad substitution) Also, I used some leftover cooked rotisserie chicken (no skin). I couldn't face chicken salad again for lunch and thought I'd give this a try. This was just as fast or faster than making a lunch of soup and sandwich. I will definitely make this again for dinner - especially when I'm facing a time crunch to get dinner on the table.
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Pecan Puffs II

Reviewed: Dec. 9, 2007
My grandmother always made these for the holidays. They were her signature Christmas cookies. The only difference is she made a thumbprint, and then after gently rolling in powdered sugar, she filled them with tinted frosting. I can't imagine them any other way. Oh, and she baked them for 20 mins on 350.
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Octoberfest Pork Chops

Reviewed: Dec. 5, 2007
Octoberfest beer? I had Miller Lite on hand and used it. The chops marinated for about an hour and while I thought the flavor was *great*, I also thought the beer flavor was stronger than I expected. If you don't like the taste of beer don't marinate an hour like I did. The main reason I gave only 4 stars was because the coating never crisped, never even browned, actually a little soggy. Wasn't sure if it was the eggs or maybe pat dry after removing from marinade. Otherwise, very good.
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Brunch Potato Casserole

Reviewed: Dec. 5, 2007
Let me just say I love mayo, I love cheese, and I love potatoes, but this is the first time I've put all three together in one dish. Why didn't I think of this first?!? I thought it was really really good. But hubby and son thought it was just okay. I think the problem was that I used tator tots as another reviewer suggested and by the time I "gently" stirred the cheese cubes until they were melted, the tots were pretty well shredded and somewhat mashed. If I used tots again I think I'd make my cheese cubes much smaller or maybe even melt the cheese before adding. I used "Hormel Real Bacon Bits" to save time and it was great!
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Poppy Seed Chicken

Reviewed: Dec. 3, 2007
I made this for years, but when I got married my husband said he would not eat casseroles. One night I finally made this for him, and now he says it's the ONLY casserole he likes. The only differences I make are I omit the sherry entirely, toss the melted butter with the crumbs, and sprinkle the poppy seeds across the top. Just as a word of caution, he swears the poppy seeds give him weird dreams LOL
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Soft Sugar Cookies IV

Reviewed: Dec. 3, 2007
I consider myself a pretty experienced cook/baker, but I've never made sugar cookies until today. I rolled out half the batch and used Christmas cookie cutters and frosted them, the other half I rolled and pressed with colored granulated sugar. They were equally good. I chose this recipe b/c they were "soft" sugar cookies, but honestly I didn't find them to be very soft. A couple of my batches hardly browned on the bottom and they still came out rather crunchy. (Maybe I didn't make them thick enough?) But having said that, I thought they were very very good and will make them again.
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