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

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Sugar Cookie Icing

Reviewed: Dec. 24, 2012
Excellent! The almond extract was a wonderful touch!
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Big Germans

Reviewed: Jul. 7, 2007
I have made this before and loved it. I am so mad because I couldn't remember the name and just searched German pancake. I made one of those recipes which called for 6 eggs. They tasted awful compared to this. Ugh! I will be making this again soon and I am glad I finally remembered the name:)
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3 users found this review helpful

Cookie Balls

Reviewed: Dec. 11, 2012
Ok if I can do this, anyone can! I made it according to directions. I was confused by comments that recommended not using the whole bar of cream cheese because without that, I couldn't get the dough consistentcy needed. I also did not even taste the cream cheese, so perhaps they were using a different type of cream cheese. The possibilities are endless with this recipe! Hmm what about nutter butter cookies with strawberry cream cheese? PB & J cookies? These taste fantastic and will be my new go to recipes. FYI I found using a small spoon much easier than the fork to roll the balls around in the chocolate. Also I used almond bark as other suggested, YUM!!!
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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

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

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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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

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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Cranberry Sauce I

Reviewed: Nov. 24, 2004
Awesome!!! I don't even like canberry juice mixed with orange juice. It definitely needed to be made the night before because at first I thought it was too bitter, but by the next day it was perfect!!
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1 user found this review helpful

Aunt Teen's Creamy Chocolate Fudge

Reviewed: Dec. 21, 2004
This was the best fudge I have ever tasted. The first time I made it I messed it up by adding a whole cal of evaporated milk. I ended up using as a chocolate fondue and served it with bananas, pineapple, graham crackers, marshmallows, and pound cake. It was amazing! The next time I followed the directions and it was perfect!! I already have a ton of ideas for next CHristmas on how I will make different variations of this. A Rocky ROad version, maybe broken pretzels into it, incorporating peanut butter somehow, etc. Not sure how it will work, I will update my review then I guess. This was my first time making fudge and I got such rave reviews people thought it was my specialty. I will hold on to this recipe forever!! 12/12/05 I made it again this year and it was all gone in minutes. It is amazing!
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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

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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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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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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Turkey Cheeseburger Meatloaf

Reviewed: Dec. 1, 2012
EVeryone in the family loved it. I used Stove Top Stuffing instead of the slice of bread. It was great!
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Lobster Tails Steamed in Beer

Reviewed: Sep. 29, 2005
Excellent and easy!
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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Dec. 8, 2007
I gave this stuffing 5 stars because it was very good and I can only imagine that stuffed into the bird, it would be awesome!!! I did it in a covered dish. I added about 1 1/2 cups of chicken stock and just kept it covered at 350 for 30 minutes and uncovered for 15. I did add a couple of extra cups of bread. I used all butter bread because I was afraid of the wheat bread. Next time I will definitely add an egg. That was my only complaint since it was crumbly. I didn't knock a star off because in the bird this wouldn't be a problem. For Christmas I will double the recipe, add extra bread, and use 1 pound of turkey sausage and 1/4-1/2 pound of regular. It really is a lot of meat and you could do without some. Even a 1/4 pound of sage sausage would add huge flavor.
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Bachelor's Creamy Pumpkin Soup

Reviewed: Jan. 14, 2010
This was a great base to start with. I loved the cream of potato soup in it. I used fresh pumpkin that I had in the freezer. I didn't love it so I added a can of pumpkin. I had to add it little more water. I liked it thicker though. I do prefer a little bit of sweetness to anything pumpkin so I added honey and cinnamon. I just did it to taste. I also sprinkled some garlic salt in it. We loved it!!1 it.
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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

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