Tracy Recipe Reviews (Pg. 11) - Allrecipes.com (10162168)

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Toasted Pumpkin Seeds

Reviewed: Oct. 31, 2007
I've been toasting pumpkins seeds for many years using this method - with only minor changes. First, I do not rinse the seeds at all - just get the big hunks of pumpkin and strings out - a little pumpkin on the seeds gives it flavor! Second, I spray my cookie sheet and seeds with Pam. Third, I've never measured the salt, just sprinkle salt as if you were salting fries to your own taste. (You can always add more after they're out of the oven) Fourth, I prefer a little cooler oven - 300 - and just wait until they smell fantastic and just barely golden brown. (45 mins to an hour) Turn the oven off and let them stay in the oven another 45 mins or so. Mmmmm.....
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514 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Oct. 18, 2007
FABULOUS chicken! I made it for the second time last night. The first time I followed the recipe exactly and thought it was great. This time I reduced the salt by half. Also, I was running short on time yesterday so I put half of the spice rub UNDER the skin, marinated only 2 hours, bumped the oven up to 300, and cooked for 2.5 - 3 hours. It's good enough to stand alone, but if you're a "saucey" person like me use some of the drippings to make a great cream gravy. Generally, I use about 1/2 cup drippings, just enough flour to absorb drippings, and then add milk a little at a time over med-lo heat until desired consistency and flavor. And like another reviewer said, pour some of the drippings over the top just before serving for a nice glistening presentation. The family loved it before, but they thought it was even better this time.
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3 users found this review helpful

Slow Cooker Chicken Taco Soup

Reviewed: Oct. 14, 2007
I made this last week and the whole family loved it. After reading reviews I was a little hesitant on adding the whole can of beer. I probably added about 2/3 of the can and did not replace with any other liquid as others have done. (next time I'll put it all in) Other than that I followed the recipe exactly and it was fabulous! Great meal for a cold winter evening.
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Brown Sugar Smokies

Reviewed: Oct. 4, 2007
Update - I was one of the very few that gave this recipe a poor rating, but I knew I had to try again. The first time I used leaner bacon (as suggested by reviewers) and followed the recipe exactly. I now know that when using lean bacon it is essential to allow time to marinate. There wasn't enough fat in the bacon to melt the sugar. Original - The whole reason I got this recipe is because about 2 years ago someone made these at the office and they were incredible. I remember specifically she said "cocktail weiners, bacon, and brown sugar" - so I figured this was it. Hers were saucy and flavorful. Mine were dry, hard, and the sugar didn't melt. So I know these CAN be good, but mine were not.
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Lemon Coolers

Reviewed: Oct. 4, 2007
Hmm... where do I begin? To start on a positive note, they were very pretty cookies. But the dough was entirely too sticky. I baked mine for 10 minutes, kept them in for 12, still didn't look done so I added an additional 3 minutes. Yes, they were soft chewy cookies, but I found them to be gooey and overly sweet. My second batch I kept in until they were nearly a golden brown. They were better because they were crisp on the outside, soft on the inside. But it wasn't good enough for me to finish baking the rest of dough. Update: I stored them in a ziploc bag and the next day the texture was better and the taste mellowed. IF I ever made these again I'd bake them a day ahead.
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Easy Slow Cooker French Dip

Reviewed: Oct. 4, 2007
Made this for the family last night and they loved it. It gets 5 stars for taste and 5 stars for ease of preparation. I used a rump roast as the recipe states and it came out perfect. I topped them with provolone cheese and leftover green and red bell peppers and red onions from fajitas the night before. YUM! Also, I'm cutting back on carbs and rolled it in a Lo Carb whole wheat tortilla and thought it was even better. Even my 11 yr old son preferred it on the whole wheat tortilla. (easier to handle for little hands) I will make this again and again... and again... :) UPDATE: Made this again last night and the only beer I had in the fridge was Corona. I was a little hesitant using a Mexican beer in a French Dip, but it turned out just as good.
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Cafeteria Macaroni and Cheese

Reviewed: Oct. 2, 2007
I've been in search of a good baked mac 'n cheese recipe for years. The recipes I tried were good, but the texture or taste was never quite what I was looking for. I told my husband I wanted baked mac 'n cheese like we had in the school cafeteria back in the 70's. I was so happy when I ran across "Cafeteria Macaroni and Cheese." It was just what I was looking for! YUM!
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3 users found this review helpful

General Tsao's Chicken

Reviewed: Sep. 26, 2007
I made this recipe for the first time a couple of years ago and it has been a favorite ever since. While it's not exactly like the General Chicken I get at my local chinese restaurant, it is equally as good if not better. I cannot imagine anyone not liking this. It's really not difficult to make at all - just a little extra time to fry up the chicken. As for ingredients, I've always cut the corn starch in half, omitted the msg, reduced the amt of chicken, and used 1 tsp crushed red pepper in place of the dried peppers. Perfect every time!!
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6 users found this review helpful

Chicken with Chipotle

Reviewed: Sep. 26, 2007
DO NOT DO WHAT I DID! I bought a small 7 oz can of Chipotle Peppers in Adobo sauce. When I opened the can, the peppers were chopped. The back of the can said "Serving size 3 peppers in adobo sauce". I thought "I like spicy - what's one more pepper". My sauce came out RED, not a creamy sauce like I saw in the picture. Then I pulled the can out of the trash and read further "6 servings". That means I had the equivalent of 18 peppers!! Whoo! Talk about spicy! I was able to take 1/9th and add some milk and sour cream, and it came out pretty good! (Now I just have to fix this 8 more times to use up the rest LOL)
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304 users found this review helpful

Marinated Turkey Tenderloins

Reviewed: Sep. 26, 2007
I found this recipe because I purchased turkey cutlets and had no idea what to do with them. The turkey marinated for about 2 hours, I forgot the dijon mustard and the basil, and it was still fabulous. I served it with "cafeteria macaroni & cheese" from this site and got a thumbs up from the family for the entire meal. I'll definitely be making this again.
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1 user found this review helpful

Italian Cookies II

Reviewed: Sep. 6, 2007
These were really really good, but I hesitate to call them cookies. They're more like cookie-shaped mini-spongecakes. The pictures show nice lofty round cookies. Mine came out kinda flat. It was probably due to old baking soda, but the flavor was still very good. When I'm in the mood for a cookie I won't make these, but I think they would be wonderful for a baby shower with the icing tinted baby blue or pink.
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Cream Cheese Kolacky

Reviewed: Aug. 14, 2007
The recipe looked so easy and the picture so yummy I had to give this recipe a try. I gave it 4 stars only because I made some personal changes. I don't really like jam or preserves and I didn't have any pie filling on hand, so I prepared the filling for an 8x8 lemon bar recipe (halved it). I put the filling in the microwave to thicken it up a bit so it wouldn't run. Filled the cookies, popped them in the oven and they came out fabulous! (and I'll admit I didn't have lemon juice - I substituted apricot nectar) Also, I have no patience and didn't chill the dough. It was a bit sticky, but not terribly hard to work with. (Luckily, low humidity today) I probably rolled my dough out a little thicker - ended up with only 20 cookies. Next time I'll double the recipe. Oh, and I should add it took nearly 20 minutes to bake.
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