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Hot Pizza Dip

Reviewed: Mar. 1, 2014
Upon reading the recipe, I knew this would be great, but I made some changes to suit my diet. I used chicken Italian sausage instead of pork pepperoni, sautéed chopped fresh mushrooms which I added to the cream cheese along with a half cup of plain almond milk to help this be more of a dip than a spread. I also added sautéed onions and lots of garlic and extra oregano and cayenne to the crumbled sausage. This was spectacular....tasted exactly like a sausage pizza. I served it with bite sized freshly baked garlic pizza dough pieces, available at Trader Joes if you are lucky enough to have one in your area. Also used their pizza sauce, which is delicious!
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1 user found this review helpful

Oatmeal Peanut Butter Cookies III

Reviewed: Nov. 7, 2011
These turn adults into happy little children. I made these yesterday, as a practice run for a fun project for my 5 year old niece and I, and OH BROTHER, are these fantastic. I am not even a cookie person. I am going to try a few dipped in chocolate. How can that be bad? LOL
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4 users found this review helpful

Hot Artichoke and Spinach Dip II

Reviewed: Oct. 25, 2008
Though another glowing review of this wonderful recipe really isn't necessary, I will offer my modifications. I use reduced fat mayo, and use 50/50 regular and light cream cheese. I find it a bit thick and so I add a half cup of 1% milk. I also double the amount of chopped (frozen and thawed but not drained)spinach. Not squeezing the water out adds additional needed moisture, and reduces prep time and mess. I do splurge though, and use monterey jack cheese, which I mix throughout. I don't add additional salt, since the parm and romano add all the salt needed. I also double (at least) the garlic, and add a pinch of cheyenne. I make this for every holiday, and it is scrumptious!
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5 users found this review helpful

Easy American Potato and Tuna Casserole

Reviewed: Dec. 29, 2007
I have been making this for years, and just looked up the recipe again because I am making it today. My changes: I use sweet onion that I dice and carmelize in butter first, use 50% more tuna, a mixture of jack and sharp chedder,a dash of cayenne, and double the parmesan. Delish!
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14 users found this review helpful

Clam Linguine

Reviewed: Aug. 26, 2007
I made this today and really enjoyed it. I tend to intensify flavors, and this is how I tweaked this: to one lb. linguine I added 4 cans of clams, 3/4 lb. baby shrimp, 1 15 oz. can no sodium diced tomatoes (all I had, I would recommend two or three cans), 12 cloves of minced garlic, 1/4 cup minced onion, 15 oz. can sodium reduced chicken stock, 2 cups minced parsley, 3/4 cup olive oil, NO BUTTER (too much unhealthy fat and sodium-not needed), 2 Tbs. white pepper, 2 tsp. basil, and 1 1/2 cups of parmesan/romano cheese. Decadent, VERY authentic tasting...gourmet...delish!
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10 users found this review helpful

No Bake Peanut Butter Pie

Reviewed: Feb. 16, 2007
Scrumptious. I made my own crust with inexpensive oreo type cookies, adding a Tbs. of butter, pressing it into one 9 1/2" pie dish and baking the crust for 8 min. For the filling, I used 1 1/2 C. natural peanut butter with the oil drained off, and reduced the whipped topping by 1 Cup. I diced up 3 Reeses PB cups on top of the crust before adding the filling, and decorated with chunks of additional Reeses cups. It was quite full, but I prefer it full and luscious like that. Don't hesitate to try this. It's off the charts!
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2 users found this review helpful

Gourmet Sweet Potato Classic

Reviewed: Nov. 28, 2004
I realize that no more reviews are needed, but I was so pleased with my results that I had to share. This is hands down the BEST sweet potato casserole I have ever tasted. Way beyond the typical marshmallow style recipe. Try this and you will NEVER GO BACK!!
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3 users found this review helpful

Corn Casserole I

Reviewed: Nov. 28, 2004
Splendid comfort food! I made this for the first time for Thanksgiving 2004, having never eaten anything like it before (not a cornbread person), and it was such a pleasant surprise. Savory yet slightly sweet, very moist but holds together, looks appetizing. I can see this going well with breakfast foods. I have enjoyed this best of all the holiday leftovers! I have made this three more times since then. Occasionally, for a bolder flavor, I have tweaked this recipe as follows: add finely chopped light smoked turkey sausage (such as Butterball), doubling and carmelizing the onion before adding to the other ingredients, doubling the green chiles, and adding some canned diced jalapenos. When I do this, I add a little sugar to retain some sweetness. Adding a bit of cumin is a nice touch too. I use light sour cream, half the butter, and a good quality extra sharp chedder cheese. A nice variation for a bolder flavor. I usually double the recipe and freeze plenty of it. Delish!
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Autumn Cheesecake

Reviewed: Oct. 2, 2002
This really is fabulous. After reading the multitude of reviews, I opted to increase the cream cheese to 3 pkgs., added one egg, and increased cooking time by 15 min. For the crust, I found graham crackers that were a combination of sugar, cinnamon and oats. To this I added half the sugar and additional cinnamon, and it seemed to require extra butter to hold together. This was the best crust I've ever tasted! I chose to use Macintosh apples, which I tossed with the pecans and a tablespoon of caramel sauce. I was concerned about the apples making the cake watery, so I microwaved them for a minute before putting them on top. I discarded about 1/2 Cup of juice, which may have affected the setting of the batter. You can taste the apples throughout the cake. Divine. I also used a water bath and kept it in the oven for 2 hours to cool. This rivals any cheesecake I have had, from any source. My recipe guinea pigs (coworkers)were extremely pleased. Go for it!
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180 users found this review helpful

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