TOOKEC Recipe Reviews (Pg. 1) - Allrecipes.com (126182)

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Overnight Apple Cinnamon French Toast

Reviewed: Nov. 2, 2014
This is easy and delicious! Like others, I thinly sliced fresh apples and lightly sautéed them in a little bit of butter instead of using canned pie filling - they were perfect! I also used whole wheat bread (16 slices, fitting 8 to my pan and then adding a second layer of bread). I increased the eggs from 6 to 8 so that each serving had the equivalent of one whole egg. I baked it for 75 minutes to make sure it wasn't soggy. Adding real maple syrup and broiling for two minutes was a nice touch - really finished it off!
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Rick's Special Buttercream Frosting

Reviewed: Apr. 19, 2014
This is an excellent butter cream recipe. I didn't give it a "5" because, like many other here, I made the recipe with half butter and half shortening and I didn't think it was fair to give it a "5" when I didn't make it exactly as written. Using half butter and half shortening, however, makes this a "5" star and it's been added to my recipe box.
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Grandmother's Pound Cake II

Reviewed: Apr. 19, 2014
I added 1-1/2 tsp. of pure vanilla extract to the recipe. The cake was delicious - wonderful texture and moist. I used this recipe to make an Easter lamb cake for our 9 grandchildren and the recipe was enough to fill the lamb mold plus a loaf pan.
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Orange Soy Pork Loin

Reviewed: Mar. 4, 2014
Easy and delicious! The pork loin was moist even without the juices drizzled over it. I followed the recipe as written and don't think I'd change a thing. The marinade added a subtle flavor and didn't overpower the flavor of the pork. I put the left-over pork in a ziplock bag with the marinade so it can soak up the flavor for yummy leftovers!
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Roasted Garlic Cauliflower

Reviewed: Dec. 10, 2013
Really delicious way to prepare cauliflower! Instead of a casserole dish, I spread the cauliflower out on a cookie sheet and reduced the cooking time by 5 minutes. I sprinkled the parmesan cheese and parsley on top and put it under the broiler for 3 minutes. Spreading it out on the cookie sheet meant that each piece was slightly brown and crispy.
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Roasted Beets and Sauteed Beet Greens

Reviewed: Sep. 17, 2009
This was the first time I've eaten beets since I was a kid (and hated them). I decided to give this recipe a try in an effort to continue to expand the kinds of vegetables that I eat. I thought this recipe was quite good and will make it again. I liked being able to use both the greens and the beets themselves.
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Roasted Kohlrabi

Reviewed: Sep. 4, 2009
This is delicous - a great way to enjoy kohlrabi. I sliced the kohlrabi as thin as possible before tossing it with the other ingredients. It turned out tender and crispy, and the garlic and Parmesan cheese added wonderful flavor. This is a keeper recipe for me.
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43 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Sep. 13, 2008
Delicious, easy, fast - what more could you ask for? Reduced fat mayonnaise, reduced fat parmesan cheese and a heart-healthy spread can lower the calories and fat without sacrificing taste. This is a keeper recipe!
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Chantal's New York Cheesecake

Reviewed: Jan. 23, 2006
Wonderful cheesecake! I followed the suggestions of others and reduced the flour to 2 tablespoons. I used a water bath and left the cheesecake in the oven for a full 6 hours after baking and it was perfect--no cracks, with a smooth and creamy texture. I now know why it has received so many 5 star ratings -- this one is a keeper!
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Apple Raisin French Toast Strata

Reviewed: Jan. 3, 2006
Great brunch recipe! I sprinkled cinnamon over the apples and added extra raisins. Served with warm maple syrup and bacon or sausage, it's a wonderful way to start the day. I love the fact that it's assembled ahead of time and refrigerated overnight, so there's no last-minute fussing or mess. This is a keeper recipe!
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Chocolate Turtle Cheesecake I

Reviewed: Jan. 3, 2006
Oh my goodness -- what a cheesecake!! I used an Oreo cookie crust (increased the butter to 6 TBL), baked it for 10 minutes at 350 and refrigerated it overnight before adding the caramel and pecans. As suggested by others, I brought the crust up about 1 inch on the sides of the springform pan and doubled the amount of cheesecake filling. I used a hot water bath (wrapped the pan in heavy-duty foil and placed it in an oven bag) and baked at 450 for 10 minutes, turned the oven down to 250 without opening the oven and baked for 30 minutes, then turned the oven off (still without opening the oven) and left the cake in another 60 minutes. The cheesecake was perfect--not a single crack! I refrigerated the cheesecake overnight, then made a ganache (1/4 cup heavy cream, brought just to a boil, stir in a couple of handfuls of chocolate chips until melted, cool slightly) which I poured over the top. I sprinkled chopped pecans over the ganache and drizzled caramel ice cream topping over that, then refrigerated until serving. VERY rich, but wonderfully decadent!
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Bacon and Tomato Cups

Reviewed: Dec. 19, 2005
Delicious! I made the filling the day before, which allowed time for the flavors to blend. I used Grand Biscuits, splitting each one in half horizontally before cutting it in half vertically, so I was able to fill four mini-muffins with each biscuit. They were a huge hit with my guests!
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Parmesan Spinach Balls

Reviewed: Dec. 19, 2005
I followed the suggestion of others and cut the amount of bread crumbs in half. I also added a clove of crushed garlic and used shredded parmesan cheese. I made the balls a day ahead, then popped them in the oven shortly before my guests arrived.
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Cream Cheese Penguins

Reviewed: Dec. 19, 2005
What a fun recipe! Following the suggestion of several others, I used a vegetable herb cream cheese for added flavor. They are not hard to make, just time-consuming, but the effort was well worth it because my guests raved about how cute they were (and they tasted good, too).
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Fettuccine Alfredo V

Reviewed: Nov. 20, 2005
This is THE best! I used freshly shredded Parmesan cheese from the grocery store (it was less expensive than the hard triangle suggested). The sauce was perfect. I served the alfredo as a side dish (main dish was Chicken Piccata II, also featured on this site). It was a delicious, artery-clogging dinner (but worth it)!
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Chicken Piccata II

Reviewed: Nov. 20, 2005
Absolutely delicious! As suggested by others, I pounded the chicken breasts, then refrigerated them for an hour or so after dipping before I browned them in a mixture of butter and olive oil. They were perfect! After browning, I removed the chicken from the pan and deglazed it with lemon juice (I used more than the recipe called for) and 1/2 cup of white wine. I returned the browned chicken breasts to the pan and cooked them for 10 minutes, then added 1/2 pound of sauteed mushrooms and 1 can of artichoke hearts, cut up, and cooked another 5-8 minutes, until done. Just before serving, I added 2 tablespoons of capers. I served the Chicken Piccata with Fettuccine Alfredo V (also from Allrecipes.com), a Caesar salad and fresh broccoli. It was a wonderful meal that both my family and our guests thoroughly enjoyed. Thanks for the great recipe!
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Roquefort Pear Salad

Reviewed: Jun. 20, 2005
Absolutely fabulous! I decided rather last-minute to make this salad, so there wasn't time to purchase and ripen fresh pears. I used canned sliced pears (in light syrup)and they worked great! I also used a package of baby mixed greens, which I thought added more color and nutrition than regular lettuce--and it was easier :-). I substituted Gorgonzola cheese for the Roquefort, as it's a more mild cheese and I didn't know whether or not my guests liked blue-veined cheese (they don't). The salad was wonderful with the Gorzonola, but I'll try Roquefort next time. The combination of flavors and textures was wonderful. I will definitely make this again and again. Adding strips of grilled chicken to the salad would make this a perfect summer meal!
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Hazelnut-Mushroom Pilaf

Reviewed: Jun. 20, 2005
What a wonderful side dish! I followed the recipe exactly and wouldn't change a thing. I served this to guests, and they raved about how delicious it was (and asked for the recipe). The toasted hazelnuts added a great texture and flavor. A keeper recipe!
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Apricot Cream Cheese Thumbprints

Reviewed: Feb. 6, 2005
These are very good and a nice addition to a holiday cookie tray. I filled some of the cookies with seedless raspberry jam and some with apricot jam. I'm rating this recipe a "4" because I've had other cookies I like better than these, but these are good and I will probably make them again around the holidays.
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Chocolate Peanut Butter Cup Cookies

Reviewed: Feb. 6, 2005
I wish there were more stars to award, because this is one of the best cookies I've ever had. The cookies are tender and chewy, with wonderful bites of chocolate chip, peanut butter chips, and peanut butter cups. I used parchment paper on my cookie sheets and made sure the cookies cooled for 2-3 minutes before removing (per instructions), and they were perfect. Instead of Reese's peanut butter cups, I used Sam's Choice (from Walmart) and cut them into quarters. I doubled the recipe and found that one bag of Sam's Choice peanut butter cups was perfect. I put the peanut butter cups in the refrigerator for a while before I cut them up, which made them a snap to cut. I will make this cookie over and over again.
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