Tracy Recipe Reviews (Pg. 1) - 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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535 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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313 users found this review helpful

Lemon Coconut Squares

Reviewed: Jun. 27, 2008
This was not what I expected. I expected traditional lemon squares - crust & lemon filling - but with a sprinkling of coconut across the top. Mine came out with no real definiton between layers. I think it's the massive amount of butter in the crust that blends the layers and gives it more of a cake-like consistency. The more I ate them, the more I liked them - especially b/c traditional lemon bar crust can become quite crumbly - these were not at all. Very good, I'll make them again.
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81 users found this review helpful

Catfish Cakes

Reviewed: Jan. 30, 2009
FABULOUS and soooo easy! I began heating the oil first and microwaved the fish 3-5 minutes(used cod). I eyeballed all the ingredients (1 1/2 sleeves of crackers) and by the time I mixed and made patties the oil was ready. This was on the table in no time. Made a sauce of mayo, lemon juice, and ground chipotle pepper. Mmmm so good.
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23 users found this review helpful

Zucchini Skins

Reviewed: Jun. 24, 2008
Loved this! Even my 12 yr old went back for seconds. I didn't boil the zucchini. I put them face down in the microwave for 4 minutes with just enough water to cover the bottom of the dish. It cooked them til tender without making them soggy. (halved recipe so I only used 2 zucchini) The biggest change I made was I used cheddar instead of the mozzarella; and increased shredded parm and reduced bread crumbs to equal amounts. Also, I didn't want to turn on the oven on a hot summer day, so we made these on the grill. They didn't really brown on top, but they were so delicious it just didn't matter. Great summer recipe!!
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23 users found this review helpful

Smoky Mountain Chipotle Chicken

Reviewed: Jul. 10, 2008
Mmmmm...sooo good. I've been making a quick and easy version of Smoky Mtn. Chicken for years with just a bottled BBQ sauce. But this BBQ sauce was sooo good, and sooo worth the effort- and it was actually very little effort. I will make extra batches of the sauce and keep them on hand for all my BBQ sauce needs.
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22 users found this review helpful

Chicken Biscuit Bake

Reviewed: Aug. 20, 2008
Followed the recipe exactly as stated, but without the salt and celery seed for no other reason than I forgot. :) The whole family loved it and I'll definitely make this again. And FYI -I did not end up with soggy bottomed biscuits like some others have. Update: made this again, in a hurry, the biscuits were perfectly golden brown so I took it out of the oven about 5 minutes early - guess what - soggy bottomed biscuits. Lesson here is to bake them the full amount, maybe a few minutes more, no matter how golden brown the biscuits look.
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15 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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13 users found this review helpful

Frozen Avocado Margaritas

Reviewed: Apr. 27, 2008
I feel like odd man out here, but at least it's in a positive way - I liked these. Keep in mind tho, I did not follow the recipe. I just made my usual margarita (2 parts margarita mix + 1` part tequila = total 8 oz), added ice, and a half of an avacado (didn't want a whole avacado to go to waste if I didn't like it). If you're looking for a spin on a margarita, this isn't it, this comes out thick and creamy like a smoothie - an Avacado Smoothie. I usually salt the rim for a margarita, but I don't think salt would go with this. Hubby doesn't care for avacadoes, can't get past the *green*, so he didn't like it, but if you love avacados like I do, you just might like this.
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13 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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12 users found this review helpful

Pineapple Angel Food Cake II

Reviewed: Aug. 25, 2008
For lo-cal and lo-fat, definitely a 5 star recipe.
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12 users found this review helpful

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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12 users found this review helpful

Coconut Custard Pudding

Reviewed: Jan. 12, 2009
I'm on a Lo-Carb diet and this was fabulous. I made a half batch and added an extra egg (my eggs looked unusually small). I used half heavy cream, half 2% milk, and of course replaced the sugar with Splenda. I believe it's less than 3 carbs for a 1/2 cup serving this way.
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11 users found this review helpful

Creamy Chipotle Chicken

Reviewed: Aug. 14, 2010
I thought this was super easy to prepare and very tasty. I agree with another reviewer - we had little bits of cream cheese floating in our sauce. It didn't bother me in the least, but it really turned hubby off. I believe that's the only reason he says he didn't like it.
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10 users found this review helpful

Pork Sausage and Cabbage Pitas

Reviewed: May 5, 2009
Personally, I give it 5 stars for flavor, but the rest of the family was very unimpressed. Scaled the recipe to 4 servings which allowed me to use 1 lb sausage and one bag of prepackaged cole slaw. I cut the red pepper flakes in half and very glad I did - still pretty spicy, but perfect for my taste. I thought the filling was so good that the pita was unnecessary - I enjoyed it as a one skillet meal.
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10 users found this review helpful

Jollyrogers' Chilaquiles

Reviewed: May 1, 2009
Never heard of this dish before so I didn't know what to expect. Very very tasty, a little on the spicy side (from the chorizo), and not very substantial - more like a thick meatless chili. I followed the recipe exactly, used all the optional ingredients, but used shredded cheddar. I think I'll make this again, as it was very tasty, but instead not fry the tortillas (very labor intensive to fry them crisp, just to turn around and put them in a sauce to soften) OR use the corn tortillas to make enchiladas and pour the sauce over. UPDATE: I wanted to make this, had all the ingreds, except only flour tortillas. The difference in taste and texture was huge - do not substitute with flour tortillas.
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10 users found this review helpful

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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10 users found this review helpful

Cranberry Pistachio Biscotti

Reviewed: Dec. 21, 2010
These were good and easy to make. Though I've personally come to enjoy brick-hard biscotti, I think this will appeal to more people since it is a little softer - dry, but not hard. I left out the salt (since the pistachios were salted) and used margarine in place of the olive oil.
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9 users found this review helpful

Brownie Biscotti

Reviewed: Dec. 13, 2010
I used the instruction of another biscotti recipe that says to turn your oven off after the first bake, slice the biscotti, lay them out on the cookie sheet, and put them back in the warm oven. They come out perfect every time without the possibility of burning them. (I usually put them in and forget about them.) I regret that I followed the advice of adding more cocoa, it ended up tasting a little chalky, but I know I'll make these again, they were good. I drizzled melted white chips over them and they were beautiful!
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9 users found this review helpful

Fantastic Pumpkin Bars

Reviewed: Nov. 14, 2010
Simply fantastic!! The only change was that I used an 9x13 and baked about 15 minutes longer; otherwise this recipe is perfect as-is. I'll make this again and again.
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9 users found this review helpful

Displaying results 1-20 (of 212) reviews
 
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