Tami Recipe Reviews (Pg. 1) - Allrecipes.com (11366699)

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Chicken Pot Pie IX

Reviewed: Mar. 23, 2015
This has been my go-to chicken pot pie recipe for the last few years. I don't add any milk, however (allergies). I just use organic chicken stalk mixed into a flour and butter roux along with chopped up onions and garlic. I also use a partial bag of mixed frozen veggies and a potato cut up in small pieces (pre-cooked & drained). My family loves the added potato. Enjoy !!
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Photo by Tami

Chicken Mexicala

Reviewed: Apr. 9, 2012
I was looking for the easy button! My family lives in El Paso, Tx and these ingredients are already in my kitchen, This recipe is a good one,....kind of reminds me of a green chile enchillada. It's great for kids with alergies [no wheat]. I did make a couple of changes: I used a smaller cassarole dish., I added more corn tortillas. Before I layered the bottom of the cassarole dish, I cut the tortillas in bite sz pieces and then put them in a little hot oil to soften. I had to go with the cumin suggestion [1 tsp] because it is more authenic to mexican food and it gives a dish that punch! I added more cheese as suggested as well. Yummy, a quick meal, and my picky 12yr old loved it!
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Coconut Macaroons III

Reviewed: Dec. 14, 2011
I have never made Coconut Macaroons before so I made 2 different recipes: This one and the one in a Betty Crocker recipe book. There was quite a bit of difference in texture and taste. This recipe was good, but not great. It was hard on the outside and chewy within. The taste did taste a lot like the sweetened condensed milk. The Betty Crocker recipe called for whipped egg whites and other goodies and was just better all the way around. It browned really nice and tasted unbelievable...so, sorry this one is just okay.
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47 users found this review helpful

Tres Leches (Milk Cake)

Reviewed: Nov. 13, 2011
I made this Saturday morning for a get together on Sat. Night. My husband is Mexican, and my friends love Tres Leches...so the test was on! I followed the recipe exactly except for only one thing: I separated yokes from whites and whipped up whites to a froth before folding them in. The cake bather was thick, and I had to spread it to the corners of the pan to cover. After baking, I let it cool and hour before poking holes. Poured the mixed milks on top, covered, and set in fridge for about 10 hours. Right before serving, I whipped up the heavy whipping cream, topped cake, added sliced strawberries for effect. I am not keen on wet cakes, [and that is what tres leches is suppose to be....very, very wet] and so I asked my husband and friends if the cake was too soggy & that maybe I should put in a cup less milk [the cake had a bit of milk at the bottom, as other reviews described]. My husbands response was, "if you did that, it wouldn't be tres leches, it would be 2 and a half leches"...and then went on to say the cake was perfect!...and friends asked for recipe.
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10 users found this review helpful
Photo by Tami

Pumpkin Bread IV

Reviewed: Oct. 31, 2011
This one, by far, is the BEST! I have tried three different recipes from this web site with 5 stars and this one is IT! Why? Because this bread doesn't have that dense, heavy home made texture. This one is light, spongy, and moist. I made 2 cupcacke trays and a loaf. I put both cupcake trays in at the same time for 35 min.(then baked loaf seperately). I made just 2 small changes: I cut the oil to 3/4 cup and added 3/4 cup of unsweetened applesauce. I also put in 3 parts wht sugar and 1 part brown. I sprinkled chopped pecans on the top and beautiful! Thanks Cheryl~ Love it!
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11 users found this review helpful

Sukhothai Pad Thai

Reviewed: Oct. 24, 2011
I took the advice from Bes : Apr. 28, 2006, and My family thought it was like the restaurants. We like it a bit sweet & spicy and Bes knew what to do. I also added shrimp in with the chicken. Wonderful addition to the recipe box!
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3 users found this review helpful
Photo by Tami

Italian Sausage Soup with Tortellini

Reviewed: Oct. 24, 2011
Great Flavor! I read many reviews before I attempted to make this for the first time. I figured from the reviews that I couldn't go wrong. I followed the recipe very closely with just a couple changes. First, I used half fresh tomatos, and half diced from a can. I also used 3 cups of beef broth and 2 of chicken broth to make it less beefy. I couldn't find sweet sausage, so I used half mild and half hot sausage (being married to a mexican, a little kick always helps:). The last thing I did different is use 3 cheese tortellini, because we love cheese! This really is a tasty soup, Like button:)
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5 users found this review helpful

Apple Strudel Muffins

Reviewed: Oct. 23, 2011
I made these with my 3yr old for her class snack tomorrow. The first one to get one was my husband. He exact words were, "perfect!". He also said he wished he had a cup of coffee to go with them. Okay, I made a double batch. The dough tastes just like sugar cookie dough that is thick and sticky. I used gala apples that are both a bit tart & sweet and contain more juice than granny smiths. I also chopped the apples up small to get the most juice from them as I combined them with the sugar mixture. I think chopping is the way to go, because when you bite into the muffin, you can taste the small chunks of apple. Amazing taste and moist! Hope that helps, happy baking :-)
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7 users found this review helpful

Pumpkin Cake III

Reviewed: Oct. 23, 2011
This really is a delicious cake! I have been making the pumpkin bundt cake using the yellow cake mix for years, and this one is a hundred times better. The cake taste more like pumpkin, more moist, but yet has that heavier homemade density. I followed a couple of others advice and Put 3/4 cup of oil in and added a half a cup of applesause to suppliment the rest of the oil. I also added a tsp of pumpkin pie spice for more of a pumpkin pie taste. I made this for some friends that came over and the house got very quiet....and then the ooOOoos :)...this, of course, made me happy! Thanks Sue for submitting!
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6 users found this review helpful

Chocolate Mint Candies Cookies

Reviewed: Dec. 29, 2010
First, I have to say that I din't post a photo because my cookies look just as pretty as the all the other photos. These cookies makes the best freezer cookies. I honestly did not like them warm and I am a huge cookie fan. My husband doesn't like cookies unless they are frozen, so I tried freezing them...and then wow, when you take them out of the freezer, that is when they taste similar to a girl scout thin mint (only chewy). I definately will make these again, but only as a freezer cookie=)
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9 users found this review helpful
Photo by Tami

Cracked Sugar Cookies I

Reviewed: Dec. 16, 2010
Well...I live in El Paso, the desert, and my cookies turned out great! I think the "crumbly" problem with the others is that the batter has to be mixed thoroughly. I only say that because when I make my pie crust I have the same problem with the "crumbly" stage.....It seems I have to over mix it to get the dough form properly. I wouldn't add or take away from the recipe. Oh, I also bake until the cookie cracks...11-12 minutes for me. Hope that helps! Happy baking!
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3 users found this review helpful

Chewy Crispy Coconut Cookies

Reviewed: Dec. 16, 2010
These are a great little cookie. It reminded me of a oatmeal cookie with a little more crunch. This one is a keeper for my recipe box, but I think next time I will make the cookie larger with a chocolate chip, raisin, or butterscotch chip. To me it needed something more. Hope that helps! Happy baking =)
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5 users found this review helpful

Soft Gingersnaps

Reviewed: Dec. 16, 2010
Okay, honestly these cookies turned out beautifully, but I was expecting a more spicey cookie like Trader Joes, or the kind that burn the corners of your mouth after eating a few. More spice would make a more likable gingersnap. BTW, after I made this very large batch, it turns out my teen boys and husband don't care for them...=( Guess, I will give them away.
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4 users found this review helpful

Cranberry Sauce

Reviewed: Dec. 13, 2010
I made this recipe for Thankgiving and will make it again for Christmas. It is easy and you can make it the day before and just heat it up when ready to serve. Very tastey too...mmmmm
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4 users found this review helpful

Earthquake Cookies

Reviewed: Dec. 3, 2010
These are easy & mess free cookies. However, I had to bake a couple of extra minutes for a crispier edge and for them to be less gooey in the center. They look just as pretty as the other photos=)
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6 users found this review helpful
Photo by Tami

Triple Dipped Fried Chicken

Reviewed: Feb. 4, 2010
I made this for my little girls birthday and it was a smash! I used boneless chicken breast and cut into smaller pieces. I would recommend this recipe to anyone...It's easy too!
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5 users found this review helpful

 
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