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Strawberry-Melon Summer Salad

Reviewed: Jul. 22, 2013
This salad was most excellent, despite one mistake, one substition, and one addition. Mistake: I halved the fruits to serve three, but forgot to halve the dressing. All was not lost ... it was still delicious with the extra dressing. Substitution: We had no lemon yogurt, so I substituted vanilla, which worked like a charm. Addition: We had delicious locally grown blueberries on hand and they were a delicious addition to the other fruit. High fives and many thanks to Drizzler for posting this recipe.
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Quick and Easy Black Bean Soup

Reviewed: Jun. 7, 2013
I was determined to make soup on this rainy, dismal day despite not having a lot of ingredients on hand. This soup really hit the spot! I made only two substitutions (ham for bacon, and caraway seeds for cumin) and one omission (no cayenne on hand). Perhaps I overmashed the beans, but it got very thick, and I had to use the whole quart of chicken stock in addition to the 14.5 ounces of water. No problem. Bottom line is ... easy, quick and very delicious! P.S. I didn't use the relish or garnish. I don't think it needs either one.
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Potato, Bacon, and Corn Chowder

Reviewed: May 28, 2013
We thought this soup was delicious! The flavors of the sweet corn and smoky bacon really complement each other well. I initially used four cups of milk but, when I added sauteed onions and mushrooms, it became more of a stew than a soup. I added chicken stock until it was the right consistency. I will absolutely make this again. Thank you for the recipe!
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Smoked Salmon Chowder

Reviewed: Jan. 23, 2013
Thank goodness we love this recipe because, as so many others have said, it makes an enormous quantity. I meant to halve it but got my wires crossed with my husband, and he started making the whole thing. We couldn't find fish stock so substituted chicken stock. Our only other changes were the addition of about 1/3 cup dry sherry (which adds a really nice but subtle depth of flavor)and some sliced mushrooms (which add a nice extra texture). Thank you for the recipe ... we will definitely make it again!
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Monkey Bread I

Reviewed: Dec. 27, 2012
You'd think my husband and kids hadn't eaten in days, the way they inhaled this. I liked it, too, although I only got a bite or two. :-( As I was dutifully cutting the Grands in quarters, then shaking them in the sugar/cinnamon mixture, I did think "there's gotta be a better way," .... but I think it will go more quickly next time, now that I have the hang of it. Makes a beautiful, enticing presentation.
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Absolutely Ultimate Potato Soup

Reviewed: Dec. 13, 2012
I love potato soup, and this one was very good. I was true to the recipe except for substiting parsley for cilantro, adding more celery for some bite, more tarragon because we love it, and reserving the bacon separately to use at serving time so it didn't become limp. One thing that surprised me was that the texture was great the first day I made it, but the leftovers turned into what can only be described as a pot of mashed potatoes. So, in went 16 more ounces of chicken stock. I did not use more than the recommended amount of flour in the roux, so I can only guess that the potatoes I used were larger than the ones used by the submitter (they were medium size ... not large). That is one reason why I always prefer when I recipe calls for a number of pounds or cups, rather than just a number of items that can vary so much in size. Maybe half and half should have been substituted for the heavy cream? At any rate, I would advise having more chicken stock on hand in case this happens to you. Thank you, Karena, for the recipe!
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Marie's Easy Slow Cooker Pot Roast

Reviewed: Dec. 6, 2012
I've made this 5-6 times now, and it's always a winner. I always try to follow the original recipe precisely the first time through (unless something seems seriously out of whack). The vegetables do turn to mush if you add them at the beginning ... it's a delicious mush, but mush nonetheless ... so now I always wait until about halfway through. Being able to see the vegetables makes for a nicer presentation, I thinkand a nicer bite. I also double the vegetables and use beef stock instead of water. The addition of red wine sounds like a great idea. I will try that next time. Thank you, Marie, for many pleasurable meals. :-)
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Quick Chicken Piccata

Reviewed: Oct. 4, 2012
My husband gave it a four but I gave it a six, so it averages out to five. I followed the recipe exactly except for the cayenne (I was sure we had some but if it's in our spice cabinet, it did a great job of hiding from me.) Definitely one to make again and again. I always enjoy Chef John's videos, too. :-) Thank you!
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Best Bean Salad

Reviewed: Sep. 11, 2012
I adore AllRecipes and other online recipe sites. But when I have doubts about proportions, I go back to my tried and true, trusted cookbooks to see what they say. I will be darned if the latest version of Joy of Cooking (1997) doesn't call for the exact same proportions for the dressing of a bean salad, and with a lot less beans. But sometimes you have to just get real with yourself and your personal tastes and say, "Whoa, that is waaaay too much sugar." I cut back by half, and I'm glad I did. Otherwise,I thought it was a great, versatile and adaptable recipe. Thank you, chemjo!
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Chicken, Rice and Vegetable Soup

Reviewed: Sep. 2, 2012
I'm trying hard to rate this fairly. I would give it a five for ease of preparation and basic guidelines, and a three because it was so obvious to me that I would have to make adjustments. So, I think an average of four is fair. Firstly, I reversed the proportion of water to chicken stock. Four cups of chicken stock and 14.5 ounces of water have much less sodium than a 14.5 ounce can of chicken broth and two bouillon cubes ... and it tastes so much more natural. I lightly sauteed the chicken and sweated the vegetables in olive oil to add flavor, and proceeded from there. Added dried thyme, oregano and parsley in addition to salt and pepper. But again, a high five to Gary Coveney for the inspiration and for a recipe that can be easily tweaked to taste. :-)
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Easy Arugula Salad

Reviewed: Jul. 29, 2012
I was so thrilled that we had all the ingredients on hand until I realized ... ooops, the grapeseed oil was rancid. Goodness knows how long it had been in the pantry; many years, I'm sure. And the rice vinegar was "seasoned" with high fructose corn syrup and brown sugar (?? I can't even imagine why I ever bought that). But it worked out with extra virgin olive oil and added a sweetness. I think this salad is very forgiving to allow for personal preferences. I didn't do "the shake" because I still don't understand the point of that, versus a whisk of the dressing and toss of the salad. In the end, with more arugula and more pine nuts (toasted), we loved it! Thank you.
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Mushrooms with a Soy Sauce Glaze

Reviewed: Jul. 27, 2012
My family of four literally inhaled these. We doubled the amount of mushrooms but kept the other ingredients pretty much the same as the recipe for two (not fans of highly seasoned food). They were delicious served over steaks last week and good as leftovers on a sandwich. This week, I'm making them as a topping for pork chops. High fives to SteveandAngela, and thank you for submitting the recipe.
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1 user found this review helpful

Greek Garbanzo Bean Salad

Reviewed: Jul. 16, 2012
Superb! I followed the recipe almost exactly, except for substituting shallot for the red onion and skipping the garlic salt. It was delicious served as a side dish over a bed of arugula and will be going into our binder of "family favorites." Thanks for the recipe!
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Quinoa Black Bean Burgers

Reviewed: Jul. 12, 2012
We thought these were excellent. I personally did not have high hopes when our teenaged twin daughters said they wanted to make them ... but they far exceeded my expectations. This recipe will definitely go into our binder of family favorites. Thanks to the submitters for a real winner!
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Bacon and Egg Breakfast Tarts

Reviewed: Jul. 7, 2012
Nice idea, though, but Ithink I'll try a shortcut. Thank you!
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Microwave Corn on the Cob

Reviewed: May 28, 2012
As the original submitter suggested, I opted for this method because we ran out of room on the grill and stovetop. (What was I thinking, making all that food?) We all thought it was great and, unlike a previous reviewer, I'd much rather put one plate in the dishwasher than wash a pot. Thank you for the idea!
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Tomato, Basil, and Feta Salad

Reviewed: Apr. 22, 2012
Delightful ... high fives all around. I followed the recipe almost exactly except for using a pint of cherry tomatoes (halved) in place of Roma and a fairly large English cucumber (with seeds scraped out). Next time, I will try white balsamic vinegar, as the dark really does discolor the cucumbers. Thanks for this recipe, which we will make often!
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Quick and Easy Clam Chowder

Reviewed: Mar. 5, 2012
I guess all that matters is that many have enjoyed it ... but this was not for us.
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