TaraB Recipe Reviews (Pg. 1) - Allrecipes.com (12455674)

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Malibu Bay Breeze

Reviewed: Jul. 4, 2015
This was way too sweet. I liked the ingredients that were involved, but there was too much pineapple juice and not enough alcohol.
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Delicious Ham and Potato Soup

Reviewed: Jun. 7, 2015
I found this to be a bit boring. I didn't have any leftover ham, so I bought a 7 oz ham steak which gave me twice as much ham as I needed; I ended up tossing a little extra into the soup, which I probably shouldn't have done. FYI, 2 TBLSP of bouillon normally mixes with 6 cups of water, so this recipe is changing that ratio... meaning you probably shouldn't be substituting chicken broth. 3.5 cups of potatoes ended up being 1.25 pounds. I left out the salt and reduced the pepper to 1/4 tsp. I tasted it and because it was bland, I tossed in an 8 oz package of shredded cheddar, which helped. For those of you who thought the sauce was too thin, you just didn't cook it long enough - if you used a small saucepan, it will require more time than the recipe indicates... just keep with it until it's the consistency that you want.
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Angel Hair Pasta with Garlic Shrimp and Broccoli

Reviewed: Jun. 6, 2015
I really wanted to like this, but found it to be bland. I didn't add any hot sauce, so I guess that could be part of the reason. I don't believe angel hair past comes in a 12 oz box. I suggest using a 16 oz box of whatever pasta you like and then double all the other ingredients. Use large shrimp instead of jumbo so that you have better distribution. Watch the salt... I felt this called for too much. I had the leftovers for lunches and the flavor improved as it aged.
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Salsa Chicken

Reviewed: May 11, 2015
The first time I made this, I felt like it needed something. The second time was much better; I poured a 15 oz can of drained and rinsed black beans on top of the seasoned chicken and then poured an entire 16 oz jar of salsa on top of it. FYI, a 1 oz package of taco seasoning mix holds 12 tsp, so this recipe only calls for 1/3 of a package. Also, in case you buy chicken by the pound and not by the breast like I do, I found that 2 lbs (maybe a bit more) worked well. Tasty and very simple.
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Candy Cane Fudge

Reviewed: Jan. 24, 2015
This is pretty and it tastes festive, but it's essentially melted vanilla chips with candy cane mixed in, so I don't see how it could ever be classified as great. I served this with a large selection of cookies and this didn't make the top of the favorite list. I imagine if it were served alone, folks would eat it and say it's pretty good, but I don't think the taste really wow's anyone. I suspect the attraction is how festive it looks.
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Black Bean and Salsa Soup

Reviewed: Jan. 24, 2015
I found this to be bland and boring, although certainly easy, especially if you have an immersion blender. It could be my own fault because I hate cumin and I left it out. I considered trying again with sauteed onions and garlic, adding thyme and another can of beans and maybe pouring in some sherry, but decided to find a recipe elsewhere instead of essentially trying to create my own.
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Melt In Your Mouth Toffee

Reviewed: Jan. 24, 2015
Like many others, I used a pan with more surface area, a 10" x 15" cookie sheet. I also put the chocolate chips on top of the poured toffee, spread them with a knife (give them a minute to soften) and sprinkled the nuts on top. I tried putting candy cane sprinkles on one half, but they just didn't go with the toffee as well as the nuts. I thought the toffee was still too think and difficult to eat. It got stuck in my teeth and I really wasn't a fan. Most folks that had some didn't seem to like it much either, but my mother couldn't stop eating it, so I'll be keeping the recipe.
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Cranberry Dip

Reviewed: Jan. 17, 2015
I made this three times this year and people were always surprised at how good it is. I suggest cutting the cranberry sauce in half; there's way too much for one bar of cream cheese. You could double the cream cheese, but that's an awful lot of dip! Also, it looks more appetizing if you spread the cream cheese in a pie plate and pour the cranberry sauce on top. The third time I made it, I substituted raspberry jam for the apricot and it was even better. Rather than trying to get it to stick to a pretzel, use pretzel chips and then you can get lots of dip in every bite.
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Chicken and Corn Chili

Reviewed: Dec. 20, 2014
I thought this was a bit boring and a little too sweet for my taste. I'd prefer a thicker sauce and more of it. I left out the cumin because I'm not a fan. Perhaps the folks who liked it put in lots of spice to make up for the lack of flavor? I definitely would suggest adding another can of beans, but I won't be making it again.
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Rudolph-Tini

Reviewed: Nov. 29, 2014
The presentation is cute, but the flavor just didn't appeal to me. It's not bad, just not a favorite.
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White Christmas Cocktail

Reviewed: Nov. 29, 2014
Yum! I cut the schnapps in half right out of the gate because there's always too much for me. I may inch it up just a little. I used chocolate vodka instead of plain (I store many flavors of vodka in my freezer) which was a great success. Tried adding white chocolate liqueur because lots of peppermint martini recipes use it, but I thought it was too sweet. It's better this way!
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Awesome Broccoli-Cheese Casserole

Reviewed: Nov. 29, 2014
This was great for Thanksgiving dinner because it can be assembled ahead of time and stays hot while folks are busy eating other stuff. I'm not a fan of frozen broccoli, so I used 30 oz (close to 2 lbs) of fresh instead. Because I've had bad taste experiences baking with that much mayo, I took advice from other reviewers and used half sour cream. The additional egg did make the sauce a little curdled-looking as another reviewer mentioned, but nobody seemed to mind.
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Cranberry Upside-Down Sour Cream Cake

Reviewed: Nov. 23, 2014
What a nice way to use cranberries! If you have a deep 9" cake pan, you could use it instead of the springform, but a regular depth cake pan might be too small. I followed the recipe except for increasing the sour cream to 1 cup, since I didn't want 1/4 cup leftover from the 8 oz container sitting in my refrigerator.
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Great Pumpkin Dessert

Reviewed: Nov. 23, 2014
I made this recipe in tandem with the "Pumpkin Crumb Cake" on this website since the ingredients were very similar. My tasters at the office chose the other recipe over this one, but they did like the crunchy topping from this one. I made this as written except I mixed the cake mix with softened butter and crumbled on top; that way the butter was better distributed.
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Pumpkin Crumb Cake

Reviewed: Nov. 23, 2014
I made this recipe and the "Great Pumpkin Dessert" at the same time since the ingredients were very similar. My tasters at the office decided that this one was better, however they really liked the crunchy topping from the other recipe. I'll have to work on that. I made this exactly as written; I used the same bowl for the base and the filling. Very easy.
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White Chocolate Raspberry Cheesecake

Reviewed: Nov. 8, 2014
Folks raved over this cheesecake. I personally thought it could use a little something more, so I may try doubling the white chocolate. I had no trouble with the amount of crust; no need to double. I didn't use Oreo's, I used the chocolate wafers - it needed about half a package. Since I had to grind them in the food processor, I just mixed all the crust ingredients in there and saved myself a bowl. I know some folks suggested using raspberry jam - I'm sure you could, but then you wouldn't have any sauce to spoon over. I could only find a 12 oz package of frozen strawberries, so I just heaped the other ingredients and it turned out fine. I used a food mill to get the seeds out; much easier than a mesh strainer if you happen to have one. The sauce is not sweet (there's enough sugar in the cake), which allows the raspberry flavor to really shine through. I baked for 1 hour and 15 minutes, which is more in line with most cheesecake recipes - it was definitely not ready after one hour. I generally don't care about the cracks on a cheesecake and never bother with all the advice out there. But in this one instance, the swirls on the cake might have looked better without the cracks!
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Chicken Asparagus Casserole

Reviewed: Nov. 8, 2014
I followed the recipe except for substituting fresh asparagus for canned. After steaming the asparagus, I decided to use the full pound and it didn't seem like too much. I didn't find the taste to be anything spectacular and the soup mixture was an unpleasant consistency; I'd say half a cup of milk should have been added. Additionally, having the asparagus spears in the casserole made it messy to eat, because they were difficult to cut. I would suggest cutting into smaller pieces. I would also suggest putting the noodles back in the pot after draining them and then mixing in everything except the crackers (including 1/2 cup of milk and chopped asparagus). Then poor it in the baking dish and put cracker crumbs on top.
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Chicken Cordon Bleu II

Reviewed: Oct. 25, 2014
Since chicken is sold by the pound, not the # of breasts, I purchased 2.25 pounds. I couldn't find the right poundage in breasts, so I bought thinly-sliced breasts instead. They ended up being smaller and I had a lot more bundles, but I think eaters preferred the smaller size. I ended up having more ham & Swiss per inch of chicken, which was also a good thing. I did have some trouble sealing the bundles, though. Some of them ended up being cups with toothpicks sticking out of the top like a porcupine. Obviously, I wasn't able to sear the top of those bundles, but they cooked just fine. No trouble with the sauce.
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