BETTYTAMS Recipe Reviews (Pg. 1) - Allrecipes.com (1233272)

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Potato Latkes I

Reviewed: Dec. 6, 2002
This was a bit eggy for me. I will definitely only use 1 egg next time. I prefer to be able to taste the potato more. Also, I read an article about the perfect latke and it said the best temperature is 350 degrees. I used my metal thermometer to make sure it was that hot before I started and it made a big difference. The cooked perfectly. I have had them fall apart before in the past.
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155 users found this review helpful

Passover Rolls II

Reviewed: Apr. 11, 2006
These are decent but pretty bland. I just looked up other Passover Roll recipes on line and they were about the same as this with one tablespoon of sugar instead of 1 teaspoon. I think that is probably more to my liking. This is definitely worth making, but I am definitely adding more sugar next time. I also only needed to cook it for 50 minutes and that was a little bit too much. I would set your timer for 45 minutes and watch closely. **OK I made them again today and added the sugar and it was great!!! I added a little more than a tablespoon and the rolls taste like funnel cakes. My only complaint is that I used extra large eggs this time and it was too much egg for me. It made the inside like a kruller doughnut. Although that sounds good, it was so airy it was like their was nothing there.**This is my last update I promise!! I froze both batches of rolls I made and defrosted them the day off. In the second batch with extra sugar and extra large eggs, the airy quality of the center was toned down a ton. It was perfect and moist. The first batch was slightly dry to me. Everyone raved over them. They were a huge hit.
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32 users found this review helpful

Apple-Cinnamon Farfel Kugel

Reviewed: Apr. 14, 2006
This was good but too sweet for me. I tripled the recipe for a large seder I attended. It fit nicely in a 13x9 baking dish and I was able to make it the night before. We put it in the oven covered with foil at 250 while the seder was going on and took it out after about 45 min. It was still moist and great. It was served on the buffet with everything else instead of as a dessert. I think that was my first mistake. It was really good and the consistency was great, but I felt the sugar overpowered it. It actually had a sugar taste. There is a difference between something tasting sweet and something having a "sugar" taste. It did not go well with all the other food on the table. With apple and cinnamon you cannot go wrong, so I am not sure that I would go as low as half the sugar, but for tripling the recipe I would use just over a cup. I also took the advice of another reviewer and added an extra apple. I also opted to use Granny Smith apples. I cannot wait to make this again, just with lower sugar.
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20 users found this review helpful

Banana Muffins I

Reviewed: Jan. 8, 2011
So this is good BUT.... not the best I have ever had. They were a bit plain and I had to put some blue agave syrup on them before eating them which worked out fine. I appreciated that they were low fat and less sugar, but it needed more taste and sweetness for me. If I made these again I would add some blue agave to the mix and perhaps add cinnamon as others did. I like to rate the recipe as is and not base it on a bunch of changes. I would have given this 3 1/2 stars if I could.
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12 users found this review helpful

Old Virginia Wassail Cider

Reviewed: Dec. 7, 2007
This was amazing!! I was a little unsure that it would taste to citrus-y but it was the perfect blend of flavors. It wasn't too sweet and all the flavors blended together beautifully. I did leave out the cloves because I do not like them. Usually I get a recipe then tweak it, look for others, try those, and then come up with my own to perfect it. This was really perfect as is (minus the cloves). I don't think it can be improved. Thanks so much, this is my new holiday drink. At my party today everyone raved about it.
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12 users found this review helpful

Italian Restaurant-Style Salad Dressing I

Reviewed: Mar. 15, 2006
It was great!! I used Ken's Light Olive Oil Vinagrette. I actually even poured a little more oil out of that. It is great to marinate chicken with.
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10 users found this review helpful

Herb Rubbed Sirloin Tip Roast

Reviewed: Jan. 30, 2011
Very good. It was my first time making a Sirloin Tip ROast and this recipe is a keeper. Next time I will cook it to 135 degrees. It was a little too done for my liking.
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8 users found this review helpful

Honey Glazed Pork Tenderloin

Reviewed: Jan. 7, 2007
This was excellent. We had 2 tenderloins. We marinated 1 in orange juice and garlic and the other my brother did in a mesquite chicken and rib rub on the other. We were going to do a 3rd with this glaze. We ended up sticking with the 2 and just put the glaze over them. It was amazing!!!! I am making it again tonight with a citrus marinated tenderloin. I am sure it would taste great by itself but you can definitely epxeriment with the flavors.
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8 users found this review helpful

Almost Eggless Egg Salad

Reviewed: Jan. 14, 2010
I gave this a 4 because I thought it was a bit bland following the recipe exact. I added more relish and another tbsp of mayonnaise and it was perfect. It is definitely better if you chop up the tofu really fine. I had cubed tofu and I didn't like it until I minced it up really good. After that it was awesome!!!!!!!!! It tasted remarkably like egg salad. My husband who scoffs at tofu even liked it.
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6 users found this review helpful

Slow Cooker Chicken Taco Soup

Reviewed: Jan. 4, 2007
This was very good and easy. I made a black bean salsa as an appetizer with black beans, corn, tomatoes, lime juice, and cilantro. When on added that to this soup it was amazing!! I would say add lime wedges to squeeze in your own lime juice and fresh cilantro to you toppings list. The lime juice gave it a great flavor.
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6 users found this review helpful

Portobello Stacks

Reviewed: Apr. 30, 2002
This recipe was incredible and so easy!! This is definitely an easy recipe I can make when my friends come for lunch. I will also make it for dinner when we entertain. It is an impressive looking dish. The tastes were just so good!
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6 users found this review helpful

Peach Cobbler Dump Cake I

Reviewed: Sep. 6, 2007
I LOVE THIS RECIPE!!!!! It is so easy and cheap and makes your house smell great. I made a couple of small changes. I used peaches in light syrup. I added a drained can of chopped peaches because I like a lot of fruit. I also used light butter. AFter it cooked for 15 minutes, I took it out and sprayed it down with butter spray. When it was done I took a spatula and lightly pressed the top crust down to make sure it wasn't too powdery since I used light butter. Just a few extra steps to lighten it up and the reviews were more positive then when my mother in law made it with real butter. It ijust isn't as rich and the topping is crisper. I have tried this with blueberry pie filling which was ok but not as good as the peaches. I also tried it with apple pie filling which I would not recommend.
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5 users found this review helpful

German Pancakes II

Reviewed: Jul. 7, 2007
Ok I never give bad reviews but I was bummed after I made this! I have made German pancakes before from this site but couldn't remember the name. After making this I realized there is no way this was the same recipe. This was very dense and almost dry because it was like solid egg. I just searched everywhere trying to figure out what I made before and finally found it. Big GErmans!! That, to me, was much better. It is about the same but only has 4 eggs and some lemon juice in it. I remember it really fluffing up and just tasting amazing. I had even made it with egg subsitute and still liked it, though not as much. I could this 2 stars because my daughter liked it but the other recipe was much more to my tastes.
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5 users found this review helpful

Easy Raspberry Lemonade

Reviewed: Mar. 15, 2006
This was fabulous! I had a party of about 35 people. I tripled the recipe and it still wasn't enough. I didn't want to deal with the mint, so I just put some raspberries in ther and sliced up a lime to float in there. Highly recommend!!
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5 users found this review helpful

Too Much Chocolate Cake

Reviewed: May 1, 2011
This is fantastic. I always lighten up baked goods, but since I was taking it to a party, I just went ahead and made this full out. I cannot eat chocolate so I ate a tiny bite and it was fantastic. Everyone at the party was raving about it. I would highly recommend this. WHen I make it for my husband's birthday this weekend, I will lighten it up but Wed when I make it for the teachers at school I will make it full on again!! Fantastic!!
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4 users found this review helpful

Pumpkin Pancakes

Reviewed: Nov. 22, 2006
This was a good base to start off of, but the recipe as is needed tweaking for my tastes. I used a whole wheat baking mix so I left out the baking soda and baking powder. I just used 2 cups of the mix. I hate allspice so I deleted that too. I ended up using a whole can of pumpkin, but I really like pumpkin. I doubled the cinnamon and the ginger. I also added more brown sugar, about 1/4 cup. I also used skim milk and cut the oil to 1 Tbsn. I kind of just tasted the recipe until it was how I liked it. As far as the vinegar, use cider vinegar. I have made these 3x and used no vinegar first, used white the second, and cider the 3rd. The vinegar makes them fluffier I think, but white vinegar I could taste. I used a lot of pumpkin so mine were very moist!! I loved it though because I love the pumpkin pie flavor. Also, the batter was a bit thick at the end so I added water. My advice, taste the batter because if you do not like it in the bowl, you won't like it when it is done. You can adjust from there.
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4 users found this review helpful

Saltine Toffee Cookies

Reviewed: Dec. 12, 2005
Very good! I served it at a party today and got rave reviews. I did use light butter. Here is the lowdown on that decision... As far as taste it was still amazing! It was a bit wetter on the bottom than it would have been if I had used real butter. If you plan on keeping it for awhile or giving it out in tins, light butter is not an option. If you are making it to serve within a day, just cut parchment paper neatly, or use doilies in between layers on your platter and you will be ok. You must also keep them in the fridge. The taste is still great and it cuts the fat tremendously. Also, for anyone who celebrates Passover, this is going to be Matzah Toffee Crisps for me! I know it will blow everyone away! I have a similar recipe for that but this is easier and I am sure will be better.
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4 users found this review helpful

Cranberry Chutney I

Reviewed: Nov. 24, 2004
Major disappointment. Not sweet enough for me, and I usually don't like things that sweet. The cider vinegar didn't help either, my husband hated the smell. I think substituting for that would be a good idea. I double checked make sure I did it right since all the reviews were so great and I did. It was just a weird flavor. I will not make again.
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4 users found this review helpful

Layered Chicken Enchilada Casserole

Reviewed: Oct. 2, 2002
My husband loved this. I thought it was good but a little dry. Next time I will use more sauce and I may try flour tortillas. I used light cheese to reduce the fat.
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4 users found this review helpful

Curried Mustard Greens with Kidney Beans

Reviewed: Apr. 13, 2010
Very good! It does need more flavor though. I added a teaspoon of additional curry and about 1 1/2 tsp of onion powder. I didn't have shallots so I just used green onions and added onion powder. I also used a can of diced tomatoes because I realized the tomato sauce I bought had basil and oregano in it. I also salted it to taste.
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3 users found this review helpful

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