Tracy 797 Recipe Reviews (Pg. 1) - Allrecipes.com (13072094)

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Pumpkin Chili

Reviewed: Nov. 2, 2013
I really loved this chili. I've tried a few different chili recipes on this site, and this is one might be my favorite. I couldn't really taste the pumpkin, so next time, I think I'll add a bit more. I didn't have any tomato juice, so I used tomato sauce instead. I think this resulted in a thicker chili, which was fine with me, but I think it would have been good with the juice too. I also added a little salt, and used a combination of kidney, black, and pinto beans. It was great!
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Oatmeal Pancakes II

Reviewed: Aug. 11, 2013
I make these pancakes almost every weekend for my family. I make them a little healthier by using whole wheat flour. I don't think you can tell the difference. I love that they also contain oatmeal, so I don't feel so bad about making pancakes every Saturday. The oatmeal adds a really nice texture but since it's ground up in the food processor, you don't really notice it's there. The vanilla adds a nice flavor. Sometimes I use half the milk and make up the rest with ricotta. It makes them fluffier, but they fall apart a little easier. I never have buttermilk on hand, so I just use regular milk. Sometimes I add blueberries or chocolate chips and bananas (not that anyone needs this suggestion to think of that!) o have tried many other pancake recipes on this site and this is the one I always come back to. There's definitely no need to keep pancake mix on hand when you have this recipe!
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Baked Paprika-Parmesan Chicken

Reviewed: Aug. 11, 2013
This was a pretty good, solid recipe and very easy. Not mind blowing though. The paprika doesn't really pack a flavor punch and I felt like the parmesan flavored the chicken more than the paprika. It had a nice mild flavor, good for kids. I grated a combination of parmesan and pecorino romano. The amount of coating was perfect for four chicken breasts, with not too much thrown away. Next time I might try to add some garlic powder to the coating like another reviewer suggested. This is a good standby recipe to go to when you have chicken of hand and need a way to prepare it with ingredients in your pantry.
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Flourless Chocolate Cake I

Reviewed: Jan. 1, 2013
Sooo yummy! Eighteen oz is a lot of chocolate and this makes a very big cake. If you compare the ingredients to other flourless chocolate cake recipes on this site, it calls for much more chocolate than of the any others. But it's so good. I serve it slightly heated in the microwave with vanilla ice cream. Nice dessert to serve guests.
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1 user found this review helpful

Pumpkin Curry Soup

Reviewed: Apr. 15, 2012
Love this recipe. I make it all the the time for the holidays. So easy and the flavor is great. I never change a thing.
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Quinoa Chili

Reviewed: Apr. 15, 2012
The taste was good, but next time I would cut down on the amount of quinoa. It was more like a chili-flavored quinoa side dish than chili. Or maybe I'm just too picky right now because I'm pregnant and any food kind of makes me queasy. I'll add an extra star just for that.
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2 users found this review helpful

White Chicken Enchilada Slow-Cooker Casserole

Reviewed: Apr. 15, 2012
Did not like this. I thought there was too much soup and not enough tortilla. My husband liked it more than I did, but I didn't even want any leftovers. I think some sort of red sauce would have added some acidity and more depth.
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Too Much Chocolate Cake

Reviewed: Jan. 30, 2011
Thought this cake was great and easy to make. Not life-changing, as the hype may have you believe, but very good. Next time, I will take other reviewers' suggestions and use mini chocolate chips, or full sized white chocolate chips. I used a little less than the full cup of oil, but kept everything else the same. I baked in a bundt pan and found that at 50 minutes, my toothpick came out completely covered with batter. Baked another 20 minutes, which made the toothpick come out more cleanly, but not totally clean. The cake was baked through and did not fall. I actually think I should have baked the cake for another 15 minutes instead of 20, for a total baking time of 65 minutes. Next time I will try that, and also reduce the temperature for the last 20 minutes to 325, as other reviewers have suggested. Very easy cake to make. Came out of the pan just fine. Used Satiny Chocolate Glaze, also from this website, on top.
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Satiny Chocolate Glaze

Reviewed: Jan. 30, 2011
I didn't have any corn syrup so I took another reviewer's suggestion and used honey instead. Worked out great. I microwaved everything in a Pirex measuring cup for 30 seconds, then stirred until everything was melted and spread/poured over my bundt cake (Too Much Chocolate Cake, also from this site). It was the perfect consistency to run down the sides slowly, but it never reached the plate, so it was very neat. Looked and tasted very good. I even used the bit I had leftover on some strawberries. Great go-to recipe for chocolate frosting.
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Easy Lemon Cookies

Reviewed: Jan. 27, 2011
I get requests for these cookies all the time. I always feel guilty about how easy they are to make when people go crazy over them. They're almost impossible to mess up. If you happen to bake them too long, just store them in an airtight container and they get softer. **I skip the confectioners' sugar. I find that the sugar just absorbs into the cookie and it's a wasted step. It doesn't end up adding much for decoration. Maybe I don't do that step right, but I don't think it affects the taste at all to skip it. I do use the lemon extract, just because I have it, but if you don't feel like spending the money on it, I think they would taste good without that too.
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Quinoa and Black Beans

Reviewed: Jan. 20, 2011
Loved this!! Quinoa is so good for you and I was looking for a good way to prepare it. This is it! Really easy and it's addictive. I couldn't stop eating it when I was putting the leftovers away. I will definitely add this to my list of regular sides.
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2 users found this review helpful

Honey and Rosemary Sweet Potatoes

Reviewed: Jan. 5, 2011
These were great! A lot better for you than loading the sweet potatoes up with butter and brown sugar (not that that's not also delicious). This still had sweetness from the honey, but the rosemary really added something different. Very easy to make too. Will definitely make this again.
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6 users found this review helpful

Pumpkin Chocolate Dessert Cake

Reviewed: Nov. 16, 2010
This cake was just ok. The cake itself is not overly sweet, which is nice, but it's more of a chocolate cake than a pumpkin cake. The pumpkin flavor is overpowered by the chocolate. I had to bake it for 65 minutes instead of 40. After cooling it came out of the pan smoothly. I did not, however, like the icing. Maybe I made it wrong, but the icing just absorbed into the cake, not laying on top and slowly drizzling down nicely like in the picture. Perhaps this could be remedied by letting it cool a little before drizzling it on. The recipe said to do it immediately though. I was going to make this for a Thanksgiving potluck for my husband's office, but I'm going to make pumpkin curry soup instead.
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Easy Baked Chicken Cordon Bleu

Reviewed: Jul. 25, 2010
Love this recipe! I took the advice of some other reviewers and added a sauce - the sauce from the Chicken Cordon Bleu II recipe from this website. I think it would have been dry without it. Putting this together was so quick and easy! The string cheese was a great idea. You just unwrap it! I didn't pound my chicken breasts because I bought the thinly cut ones from the store. I will definitely make this again.
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White Chip Chocolate Cookies

Reviewed: Jul. 24, 2010
These cookies were delicious! I followed the recipe exactly, despite some of the other reviews. The chocolate flavor was very rich and the white chocolate chips were a good contrast. I always ate them with milk though! I shipped them across the country to my family and I was told they were still great. One note though: they dough is very hard by the time you mix in the chocolate chips. I got quite a workout!
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5 users found this review helpful

Garlic Mashed Red Potatoes

Reviewed: Feb. 15, 2010
I chose this recipe because it didn't call for lots of cream and butter. If you look at the ingredients, it's amazing how little butter it calls for and no cream. The potatoes aren't as rich and creamy as some other recipes, but I will gladly go with this recipe because it's so much better for you and it's still really tasty! These mashed potatoes are a great accompaniment to so many dishes. I made slow-cooker tarragon chicken and served it over these potatoes. It was great! The potatoes I used were pretty big, so I used 6 instead of 8, and I cut them into smaller pieces than quarters. I would definitely recommend this recipe if you're looking for some guilt-free mashed potatoes.
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Yummy Pork Chops

Reviewed: Aug. 24, 2009
I followed the recipe exactly, except I didn't have Italian salad dressing so I used Greek. I used butterflied pork chops so they weren't extra thick. The cooking time was perfect. The pork chops were juicy and tender, not tough. The sauce was great - not too mild or too strong. This recipe was so easy! I will definitely use this again next time I make pork chops.
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Oatmeal Dinner Rolls

Reviewed: Mar. 5, 2009
I made these rolls for Thanksgiving dinner where I was a guest. They were great! I couldn't stop eating them! I had never made bread at home or used yeast before, but it wasn't hard, if you have the time. Next time I feel like making bread, I will make these. Great recipe!
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Filet Mignon with Rich Balsamic Glaze

Reviewed: Feb. 15, 2009
I use this recipe every time I make filet mignon. The sauce has great flavor, though it doesn't seem to thicken as much as I would like. I do add some brown sugar, as another reviewer suggested. It's very easy and there's very little prep. I never have to go to the store to buy ingredients. I always have them on hand. And I love cooking them in a pan instead of having to deal with the grill. One tip for buying your steak...I ALWAYS buy mine at Costco. It's almost half the price of the grocery store. I just buy a package and freeze the steaks in Ziplock bags in two's (for my husband and me). Then I just defrost and cook whenever I feel like having steak.
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Whipped Carrots And Parsnips

Reviewed: Feb. 15, 2009
I only used carrots in this (I had some left over that I wanted to use up) and they still turned out great. It's so simple, but much better tasting and more interesting than just boiling carrots. I think I will try a little less butter next time. Will definitely make this again.
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9 users found this review helpful

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