tbearmom03 Recipe Reviews (Pg. 1) - Allrecipes.com (12494433)

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Candied Kumquat Peels

Reviewed: Jan. 24, 2015
Good recipe, but I found pre-boiling the peels to be unnecessary. I sliced the kumquats horizontally in about 1/4" slices. The middles were easy to "punch" out with a finger. I boiled the peels in the sugar solution about 15 minutes because I lost track of time. I strained the peels, saving the syrup to sweeten tea, and placed the peels on a mesh drying rack so air could get to both top and bottom. When the peels were almost totally dry, but still a little tacky, I shook them in granulated sugar. A great, fun snack.
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1 user found this review helpful

Low-Carb Fauxtato Salad

Reviewed: Jan. 8, 2015
It is an excellent cauliflower salad. I steamed my cauliflower and then shocked it in cold water as another reviewer did so the cauliflower doesn't become mushy. 4 eggs is too many for one head of cauliflower unless you happen to find one of gargantuan size. I found 3 to be sufficient. The dill relish really makes this, I can't stand sweet pickles or sweet relish, and the dill relish gives it the kick it needs along with the mustard. I had made this quite some time ago after seeing the recipe posted on Facebook. I'm glad to see it here, to be able to review a very good recipe.
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17 users found this review helpful

Saltine Toffee Cookies

Reviewed: Dec. 5, 2014
Always a good recipe for quick and easy Christmas gifts. I have also used graham crackers instead of saltines. Both are wonderful!
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2 users found this review helpful

Mushroom Pork Chops

Reviewed: Oct. 24, 2014
Have had this since I was a kid, and make it myself frequently. I also add just a touch of garlic. Super quick, super easy, super tasty. What's wrong with that?
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0 users found this review helpful

Asparagus and Smoked Salmon Salad

Reviewed: Sep. 24, 2014
Excellent! 5 stars as written or with substitutions. So easy to make with what you have on hand. The last time I used mixed greens instead of red leaf lettuce, sugar snap peas instead of frozen. I also added a few Craisins and some Mandarin oranges. The dressing is perfect for this salad. The lemon juice is good, or the last time I made it I substituted the lemon juice with white balsamic vinegar and just a tad of juice from the Mandarin oranges. I used 8 ounces of salmon and made large main meal salads. Hubby was VERY happy. Thank you, MommyBennett, for sharing your recipe.
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Tangy (Not Sweet) Tartar Sauce

Reviewed: Jul. 1, 2014
This is the only way I will make tartar sauce. I can't stand the sweet stuff. the only thing I do differently is to add just the tiniest sprinkle of cayenne pepper for a little kick. In a pinch, when I don't have fresh onion on hand, I will rehydrate dried chopped onion in water for about 5 minutes and add that. If you are in a REAL hurry - Fish is on the table and you forgot the tartar sauce-dill pickle relish, which I always seem to have on hand, mixed with the mayo works well. Never any need to buy tartar sauce. This is so much better.
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2 users found this review helpful

Hot Fudge Sundae Cake

Reviewed: Sep. 29, 2013
Have made this for years, but called it Fudge Pudding Cake. Regardless of what you call it, it must be called delicious. The only thing I do differently is add a tsp of espresso powder to the batter. It really brings out the chocolate flavor. If you can find it, dark cocoa really adds an extra special kick for those who like dark chocolate.
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3 users found this review helpful

Yummy Bok Choy Salad

Reviewed: Sep. 1, 2013
Very versatile. The dressing is great except for being to sweet. I cut the sugar to 1/4 cup, and I maybe could have cut it a tad more. I added some radicchio for color as well as some Mandarin oranges and some sugar snap peas, but the original base would be fine as is.
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1 user found this review helpful

Baked Teriyaki Chicken

Reviewed: Aug. 22, 2013
Great recipe. I subbed half the sugar with brown sugar and used light soy sauce to reduce the sodium, and left everything else the same. I cut the chicken leftovers into bite-sized pieces and served it over rice the next day. I think we liked this even better. Update: An alternative to baking, and heating the kitchen is to mix the sauce ingredients and set aside without cooking. Cut the chicken into bite sized pieces and sauté in a large skillet in a small amount of oil. When chicken is done, pour sauce over meat and simmer until sauce thickens. Serve over rice.
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6 users found this review helpful

Divine Hard-Boiled Eggs

Reviewed: Aug. 10, 2013
For those complaining of eggs not being done or being hard to peel, there are more factors involved. Extra Large eggs will take a little longer. Water boils at a lower temperature in higher elevations, so they may need more time in those circumstances. The freshest eggs are hardest to peel. Older eggs peel easier. For most people, this is the perfect time. I have done my eggs this way for years, and they are perfectly cooked every time. I also just plunge them in ice water. I don't bother to keep changing the water. It is not necessary.
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1 user found this review helpful

Pesto Pasta with Chicken

Reviewed: Aug. 8, 2013
I made this night before last with homemade pesto with basil from our garden, minus the sun-dried tomatoes. I hadn't seen this yet, and thought I had created something great. I guess great minds think alike. :o) Next time, I'll add the sun-dried tomatoes. That should kick it up a notch to make it even better.
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1 user found this review helpful

Slow Cooker Baked Potatoes

Reviewed: Jul. 28, 2013
I wanted to have steak and baked potatoes when we got home from church, but didn't want to wait for the oven to preheat and take the time for the potatoes to bake. I also didn't want to heat up the kitchen in the middle of a Phoenix summer. I thought Slow cooker, but didn't know how it would work. I headed for AR. I did 3 potatoes approximately 8oz each. Rubbed them with olive oil and sprinkled with kosher salt. I placed them on crumpled foil, unwrapped, and cooked on high for 4 hours in a 3 quart slow cooker. They were perfectly done when we got home. I placed them in the oven @ 200° long enough to grill the steaks. The skins were not as crispy as totally baking them in the oven but they did dry out a bit more than when I first took them out of the slow cooker. Will definitely be using this recipe again. Thanks for the time and settings.
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1 user found this review helpful

BBQ Potatoes with Green Onions

Reviewed: Jun. 30, 2013
Have made these for years, but prefer regular white or yellow onion sliced. For those complaining of them not being crispy and browning, I don't find anywhere that says they are supposed to be crispy. I don't pre-cook mine in the microwave. I cut them, skin and all, into thick French fry shapes, lay them out on heavy duty foil sprayed with cooking spray (I use a mister filled with olive oil), top with small chunks of butter, and sprinkle with salt and pepper. After sealing the packets tightly, I place them on the hot grill and flip about every 5 minutes, cooking a total of about 30 minutes (may take longer if making large packets). It is best to use a spatula/turner instead of tongs to flip the packets to reduce the chance of tearing the foil. With the butter in the packets and 30 minutes cooking time, there is some browning, but they will not be crispy-just great tasting.
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2 users found this review helpful

Baked French Fries I

Reviewed: Jun. 21, 2013
Have made fries like this for years with various seasonings for those who said they need to be turned 1/2 way through, if you cut true wedges and place them skin side down on the foil, there is no need for turning. Both cut sides brown nicely.
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6 users found this review helpful

Craig's Cocktail Sauce

Reviewed: Jun. 18, 2013
Tried this as is only cut down to two servings because I just had a small amount of shrimp left over after making a shrimp and pasta salad. It is perfect! I've always done just a quick ketchup and horseradish cocktail sauce, but adding the Worcestershire, steak sauce, lemon juice, and hot pepper sauce makes all the difference in the world. Some horseradish is hotter than others, so a little more or less to your liking would be entirely appropriate. Thank you, CDSN99, for sharing!
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3 users found this review helpful

Big Al's K.C. Bar-B-Q Sauce

Reviewed: Jun. 2, 2013
I was grilling ribs and realized after the ribs were already on the grill I didn't have as much BBQ sauce as I thought I had. I usually make my own with a various combination of pre-made sauces, but didn't have all the ingredients for it. Daughter and I searched, found this, and quickly put it together. I obviously didn't have the simmer time as the ribs were ready for the sauce so I microwaved it for a few minutes and headed for the grill. I still like my sauce better, but this was an excellent second choice. thank you for sharing.
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1 user found this review helpful

Simple Grilled Vegetables

Reviewed: May 22, 2013
I have made a variation of this recipe for years, and is a family favorite for even those who don't like zucchini. I use a yellow crook neck squash instead of one of the zucchini, and use orange bell pepper, as that is what we prefer. I use a grill basket with a basket weave lid, chop all veggies into about 3/4" pieces, and toss them into the basket after tossing them with fresh garlic, olive oil, and Spicy Steak Seasoning (The loose herbs in the jar, NOT steak sauce). I place the basket on the grill and shake and flip every 5 minutes or so. The flavor is incredible. If you use a foil packet, all you are doing is steaming the vegetables. A superb way to add extra flavor to veggies.
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11 users found this review helpful

Loaded Mashed Potato Cakes

Reviewed: Apr. 14, 2013
I have made this for years. I always try to have leftover mashed potatoes of whatever type. (loaded or not). Mashed potato cakes are great with bacon and eggs.
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7 users found this review helpful

Poppyseed Dressing

Reviewed: Feb. 25, 2013
BEST POPPY SEED DRESSING EVER! I don't grate the onion. I just throw a piece about teaspoon size and throw it in the blender with the rest. The blender does the work. Thank you for sharing!
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2 users found this review helpful

Zuppa Toscana

Reviewed: Feb. 25, 2013
4 Stars as written. I only use 1/2 pound of sausage. Use hot Italian Chicken sausage, and remove the meat from the casing, browning it in large "crumbles". I use low-sodium chicken broth instead of the bouillon and water to cut down on sodium. If I have thick sliced bacon on hand, I only add 3 slices. It is best with heavy cream, but, I don't usually have it on and and use 1/2 & 1/2 (which I always have). It still tastes fantastic. Hubby says it's better than Olive Garden.
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3 users found this review helpful

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