Rictracee Recipe Reviews (Pg. 1) - Allrecipes.com (11088032)

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Whipped Cream Cream Cheese Frosting

Reviewed: Apr. 29, 2012
WOW.... I can't believe I did this right.... but its really easy if you follow the instructions.. but its also better to use powder surgar as well.. When you mix the cream cheese make sure its at room temp , use a spoon to mix the vanilla extract and sugar once you get it all mix to where you see a look kind of creamy get your wisk an then continue to mix to get any lumps out & real creamy..... Now the key to this frosting is WHIPPING THE HEAVY WHIPPING CREAM... I used a stainsless steel bowl that I had in the Freezer 2 hours freezing I also froze my blender mix utensils . I poured the whipping cream into the cold bowl & begin mixing. BE PATIENT this takes about 5 - 12 minutes of mixing.. I started with it on low setting 1 then escalated to 5.. You continue to mix till it thickens so that it will be popping off the mixer .. It will look like very firm whipped cream. Yes it needs to be firm so you can fold it into the cream cheese mixture. Get your flat spatula pull the whipped cream out of the bowl start folding & steering it in the bowl. I pulled some , mixed some, pull so more into the mix till I got all the whipped cream out of the bowl. Now as you stir this will look like a smooth creamy frosting. I then put it in the fridge to chill while my cake cools down... FOLLOW THE RECIPE EXACTLY... THIS WILL TURN OUT PERFECT
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Sloppy Joes II

Reviewed: Mar. 29, 2013
OK this is one of the most versatile & easy recipes to make. Of course I altered this recipe, I use mostly ground turkey I was wanting to use all turkey but I needed a little more than what came in the pack so I bought .75lb of 80% lean ground beef to mix in. I chopped up onion and half a red bell pepper , but in hot skillet of 2 tbs spoon of olive oil then sprinkled it with salt.. I cooked them veggies down to really carmelized and soft as my family don't like crunchy vegetables in food. I then tossed in the ground turkey which was marinated with worchester sauce. I brown the ground turkey while added in garlic powder, onion powder, and some steak sauce. After the turkey was all cooked I added in the rest of the ground beef browned & cooked it more with turkey & veggies to infuse flavor into the meat. I then added some more worchester sauce. After all the meat was cooked good I then pour contents in strainer. Now for the sauce I put in half a can of tomato paste, then used some barbecue sauce.. and I eyeballed the amount of mustard to use in the sauce so I could say I used 2 tables spoon. I then added garlic powder & steak seasoning season mix. I also added 1/4 cup of Apple cider vinegar & I used barbecue sauce (omitted the sugar element" because Ketchup or barbecue sauce carry enough sugar, all cooked over medium heat. The key to the sauce is taste as you go. I then added cup of water to make sure enough sauce. I added back the meat into sauce simmer for 20 min & serve
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Artichoke & Spinach Dip Restaurant Style

Reviewed: Feb. 24, 2013
Dip was simply amazing... I used low fat cream cheese, and low fat alfredo sauce. I mixed in grated parmesean and romano cheese w/ some mozzerella. We just put this mixture in the crock pot on high for 1.5 hour.. it was ready just in time for our party.. We served it with whole grain tortilla chips, wheat crackers, & wheat thins.
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Apple Oatmeal Crisp

Reviewed: Jan. 25, 2013
WOW!!! I just made this because I saw the video it looked so easy and good.. I said if it didnt' taste good so what... not that expensive .. Well since we are dieting, well trying to eat healthier.. I made this with Splender Brown Surgar Blend, I also use "I can't believe it's not butter", I did cook this for about 50 -55minutes , it was not dry it was moist & crispy crust on the outside we served it with scoops of vanilla bean frozen yogurt... So this was really a healthy desert. My sister-in-law said it was the best desert she ever had.. and she is not an apple person at all.
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Perfect Pressure Cooker Pot Roast

Reviewed: Dec. 16, 2012
OK this was my 1st time ever using a pressure cooker. I really didn't think it could cook a pot roast in 45 minutes.. Since mine was 4lbs I cooked it for 1 hour. Now I did do some changes to the recipe, I rubbed in Lipton Soup & the Spicy Ranch dressing only used half a pack of both didn't want it to be too salty. I also added red wine to the broth added little more than liquid than this recipe called for but still was no more than 1/3 of the pressure cooker...OMG this turned out so good. I added the potatoes and the carrots last 15 minutes of cooking. The veggies came out perfect.. I served this with dinner rolls and Brussel Sprouts in a butter chicken broth sauce topped with crumbled bacon.. Since I did this on the fly this afternoon went to the market (Aldi) bought my Roast. I am going to marinate it overnight before browning & cooking it in the pressure cooker
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Quick Chicken Piccata

Reviewed: Dec. 14, 2012
This was so easy and so delicious. I made this for my family, I double the wine added some chicken broth because I wanted more sauce & a whole stick of butter. I bought capers that was stored in Balsamic vinegar.I will repeat this recipe again... I added chicken bullion to the sauce too along w/ some garlic & onion powder. I served this over angel hair pasta & roasted asparagus roasted & wrapped in procuitto bacon.
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Roasted Duck

Reviewed: Oct. 22, 2012
I must say I have had duck in 5 star restaurants it was always delicious. I never seen duck for sale in my grocery store until one day I was in Aldi an they had a 2.5lb duck for sale for $12 I knew that was a good price a single serving of duck in a restaurant is $15 or more. Well as simple as this recipe is it's all that's needed. I did alter a few things my rub was made with garlic powder, onion powder, paprika, & black pepper. I stuffed the cavity w/ lemon wedges, garlic cloves, & sprinkled dry thyme in the cavity. My sister inlaw had the perfect raised baking pan for the duck which I cooked covered w/ foil for the 1st 45 minutes in the bottom of the pan I put carrots & potatoes cut up. I did poke holes in the duck with a big fork so the fat can drain off into the pan which season the veggies well.. This duck was so flavorful. Next time I make it I will cook 2 ducks. This is a fatty meat, & does not need the "butter" at all it got more than enough oil.I did season the duck overnight left in fridge and took it out to air dry get room temp 2.5 hours before cooking. & the cooking time is 1.5 hours to 2 hours depending on how well you want your poultry cooked. I don't chance it I cooked my meat for maybe a little over 2 hours.
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Baked Ziti I

Reviewed: Sep. 9, 2012
This is a very good basic recipe to follow, I am sure. However I totally altered it in so many ways. I used ground turkey for which I seasoned very well in the morning w/ italian dressing mix , salt, pepper, worchester sauce, cyanne pepper, lawry's season salt, garlic powder, italian season, basil & onion powder. I did this at 9am that morning put in the fridge to marinate. I also diced up Kielbasa sausage small & added it to regular breakfast hot sausage & chorizo sausage. The Chorizo added an extra flavor to it w/o making it taste mexican. I used the oil left from that to cook down the onions , fresh minced garlic, and fresh cut parsely. I made my own sauce by added can of diced tomatoes, ketchup, & tomato paste w/ some added water to create more sauce. Like the other reviewers I mixed my pasta & sauce together then layered it w/ munster cheese, parmesan, feta, & mozzarella. I wanted my baked Ziti meaty as well as cheesy. I topped the baked ziti w/ extra sharp cheddar , mozzarella, & parmesan romano cheese which baked a nice crust on it. OMG it was so good, & it didn't feel heavy or too rich I think because I used ground turkey. You must definently cover the Ziti w/ foil while cooking in the oven so it will not dry. I did a lot of prep work because of what I added but it was so worth it.. I will do this again. it was so much food I ended up with two pans, glad I made enough sauce everything came out perfect. This was my 1st time making Baked Ziti
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Brazilian White Rice

Reviewed: Aug. 11, 2012
hands down this recipe really enhances plain old white rice. I use my rice maker to make this came out perfect.
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Good New Orleans Creole Gumbo

Reviewed: Aug. 11, 2012
5 STARS ALL THE WAY!!! But I must say this the roux is the KEY, if you don't make this right you can hang it up. 1st things 1st, to get the roux the deep brown that's authentic to New Orleans style it take WAAAAAAAAAAY longer than 20-30 minutes. Lets double it, it takes 1 hour & using a wisk & constantly stirring on medium low heat. I did adjust the heat to high when starting but was stir quickly like a madman then reduce heat to medium low. A new orleans native told me the darker you get that roux the better. 2nd - YOU MUST USE FILE POWDER .... it really brings in the flavor and authenticity of New Orleans Creole taste. Now it was hard to find but you can get it at any health food store some say (Whole Foods) but I got mine down street at Sevenanda health food store. Yes this recipe is THE BOMB!! and it does take 3 hours & 40 minutes... almost 4 hours depending on how long you stir your roux, I did at least an hour & 10 minutes. Now after adding the seafood, you can remove the whole pot from the eye because the Gumbo will be so hot it will cook your shrimp, scallops, & crab meat. I didn't add my seafood till the last 5 minutes while on the stove then I removed it from the stove. Let it cooled down naturally , then put in the fridge served it w/ rice & corn muffins... EVERYONE LOVE IT!! I made a huge pot of it in my 8 quart Dutch Oven. I'm so proud this came out so perfect since it was my 1st attempt to making gumbo.
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Fluffy Pancakes

Reviewed: Jul. 15, 2012
This was so easy to make, but I used low fat butter milk that extra step to sour whole milk is pointless. I used a little bit more baking powerder & soda as this is what causes the fluffy rise. I made these pancakes 2 days in row. I topped them w/ chopped banana. Ate half w/ Mexican Agave Syrup & pure dark amber maple syrup. I also did the extra step of blending the egg whites & folding them into the mixture last I don't think that does anything.. because the key to this is after mixing the pancake mix you must let it sit for 20 minutes before cooking. I made big fluffy pancakes so the current measurements are really for 2 servings for 2 people to get about 2 or 3 huge pancakes. I will never buy already made pancake mix.. Also I will add some vanilla or almond extract to the mix & little more surgar. But since I am gradually cutting surgar out of my diet I will make this w/ splendor next time. You can also deglaze some canned peaches in a sauce pan w/ some vanilla little sugar make your own peach syrup fruit topping.
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Creamy French Dressing

Reviewed: Jun. 25, 2012
Wow!!! I did this on a whim. I wanted French Dressing for my salad didn't feel like running back to the store. So I found this easy recipe on this site. Well I combined this recipe w/ Favorite French Dressing on this site.. Used Ketchup & little Chili Sauce for a little kick. I used mostly honey to sweeten it & a tablespoon of surgar grinded down fine w/ my Magic Bullet blender. Since I was not looking to make a huge amount I made it in one of my Magic Bullet cups put all the ingredients in the cup also added 1/2 teaspoon of dry mustard. I used Extra Virgin Olive Oil instead of Canola or vegetable oil. Real salad dressing should use olive oils better for you. I was so impressed how tasty this was, all I know is that I will never buy French Dressing out of the store again. Making your own is cheaper & better.
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Photo by Rictracee

Roasted Garlic Cauliflower

Reviewed: May 26, 2013
THE BEST!!..OMG this was so good..The perfect way to serve this vegetable which is so bland tasting to me.. I followed the instructions just like the video.. Except I added a little more twist on it. I did sprinkle some black pepper over the cauliflower with also a little more garlic powder..I then sprinkled dry Parmesan cheese over it, baked it for 20 minutes @ 450 degrees.. then I took it out sprinkled pieced of pepper jack over the florets put it in the over on broil.. when it melted I then sprinkled the diced parsley on it put it back in the broiler for 45seconds then it was ready to serve.
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Green Beans with Cherry Tomatoes

Reviewed: Jun. 10, 2012
I made this an it looked like a professional chef had prepared this dish.. The tomatoes ad such color to the dish. I also used fresh diced garlic in the sauce w/ the butter.. I also cooked in the greenbean after cooking the tomatoes for 1 minute. This was a good new to serve green beans. I also did not put the sugar in it, didn't want sweet vegetables.
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Baked Bar-be-Que Chicken

Reviewed: Jun. 16, 2012
I've always knew how to make barbecue chicken, but everytime I made I figured it was something I was missing . So I looked up this recipe an it's awesome. What was funny to me that when I was about to take the chicken out after 1 hour to remove cover & drain the fat to put the barbecue sauce on... Low and behold I had no barbecue sauce...wth So I went to my creative mode made homemade barbecue sauce from scratch, w/ ketchup, worchester sauce, honey , apple cider vinegar & little hot sauce... came out perfect & it didn't taste Ketchupy at all.
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Ultimate Twice Baked Potatoes

Reviewed: May 19, 2012
I made this w/ red potatoes , that was all I had so I baked 2 of them took filling out of both put in bowl.. Kept the shell of the larger red potaoes. I had to use bacon bits because I was out of bacon.. I used Wisconsin Extra Sharp White Cheddar cheese & diced up couple slices of yellow onion.. got my blender out mixed everything together.. OMG you can lick the blender handles I filled back up the potato shell it over flowed some so I wrapped extra aluminum foil to support hold the extra filling... WHEN IT WAS DONE, THE BEST BAKED POTATO I ever had.. I didnt ad topping at all except the butter because I forgot to mix it in. If you like potatoes this is the best way to eat them.. Hell you actually can make bake a lot of potatoes & blend together make this into a cassarole soufle.
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Bill's Blue Cheese Dressing

Reviewed: Jul. 1, 2012
PERFECTO!!! I really like blue cheese dressing & a lot of the blue cheese dressing you buy out the store has a sweet taste to it (Wishbone). Which I have in the fridge as I type this review.. Since I had all these ingredients I decided to make it from scratch. I was only making a little so I eyeballed the proportions I had a small canister of crumble blue cheese I added at the end. It came out perfect.. I'm throwing the wishbone blue cheese dressing in the trash.
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Shrimp Scampi

Reviewed: Jul. 26, 2012
I am giving this a 5 star because it's easy, & I did some alterations to give it more flavor & sauce that was not too thin.. First I made my own shrimp stock w/ the shells from the shrimp I pilled boiled it on high for 10 minutes, added lemon juice and Old Bay Lemon Herb seasoning. I strained the stock poured in a big cup. I cut up green onions, fresh italian parsley, & I put a 1 teaspoon & half mince garlic. I put olive oil in the pan & a little butter to cut the cholesterol. I use more olive oil than butter. I poured in 1 cup 1/2 of stock brought it to a boil added some Kocher Salt , little black pepper to wake up the flavors, sprinkled in lemon pepper to taste, & more lemon juice.... I then added some more stock becauce I wanted a lot of sauce. I notice the sauce was to thin.. So I pour 2/3 cup of the hot stock & a tablespoon of corn starch I stired it in till dissolved then added to the simmering sauce & it thicken up to a good sauce. I then poured the shrimp in the sauce it cooked in 10minutes. I used medium & jumbo shrimp in the sauce. While the shrimp was cooking I then added the 1/3 cup of Moscato white wine... mmmmmmmmmmmmmmm this was so delicious served over whole grain thin spaghetti pasta. I ate a plate of it & did not feel heavy or weigh down.. I will make this again .
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Tilapia with Tomatoes, Black Olives and Corn

Reviewed: Jan. 26, 2013
This was excellent..I did do what another reviewer said I purred the corn, tomatoes, & I use capers instead of black olives.. I also used some red wine vinegarette in the blender ... In a pot on the stove I put a tables spoon of olive oil cut up some onions & minced garlic sauteed them down.. then added the sauce I blended together .... cooked it to a boil then I poured it in a 12 inch backing dish laid my tilapia (which was seasoned with old bay & blk pepper) on top of the sauce baked it in the oven on 375degree for 15 minutes... This came out so good , the sauce was amazing the fish didn't even taste like fish. I served this over brown rice w/ steamed broccoli the sauce was so good you could dip the broccoli in it. I will make this again.
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Photo by Rictracee

Chuck's Favorite Mac and Cheese

Reviewed: Nov. 18, 2009
AWESOME!!! I will never go back to the traditional way of making mac-n-cheese.. I followed the instructions but made some alterations.. I did used BARILLA Multigrain- Elbows and Whole Grain Medium Shells I used 8 oz. of each because I was making a huge pan of this. So naturally I had to increase the amount of sour cream and cheese. I kept with the same amount of cottage cheese. I did alter the topping, I used bread crumbs w/ mixture of crunched up potato chips, I also put a little shredded cheese in the mix of the topping.... WHEN IT WAS DONE IT WAS GREAT.. I must say when I make it next week again for thanksgiving I will also add to the topping crunched up bacon.. I have uploaded pictures of what I made today.
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