TaraR Recipe Reviews (Pg. 1) - Allrecipes.com (13093347)

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TaraR

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Butter Cookies

Reviewed: Jan. 13, 2014
I made these cookies tonight just for fun and my kids and I gobbled them up! They are a beautiful, perfect butter cookie; not too sweet but rich and they work perfectly in a press. They were so yummy, I didn't even bother making the icing - we ate half of them before I could get that far, ha ha. Some tips: leave them to cool slightly on the tray before you remove them because they are a little soft, but not too long or they will become brittle and break. Also, the dough became soft the longer it sat out, and I had a harder time getting the shapes to form on the sheet. Might want to refrigerate the dough in between batches. This will be my butter cookie recipe from now on - can't wait to make then at Christmas! I promise I will ice and decorate them :)
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Bolivian Saltenas

Reviewed: Nov. 26, 2013
I had never made anything like this before, but my son requested it. They were fantastic! The dough for the bread is delicious - a little bit of sweetness to it. The only changes I made were to use Grillers, a meatless substitute for the ground beef. The filling is so flavorful, we didn't miss the meat at all. I also added a little garlic, and my family doesn't like olives (although I love them), so I omitted them. To speed things up a bit, I used shredded frozen hash brown potatoes, and these worked great. Those two substitutions did make the cooking go more quickly. We served them with a fruity salsa, a nice compliment to the flavors. Don't skip the egg wash either; the little pockets have a lovely shine and texture that you wouldn't get otherwise. The recipe is a little time-consuming, but the family asked me to put this in the regular rotation. Thanks for a great recipe!
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3 users found this review helpful

Pear Bread Pudding

Reviewed: Sep. 29, 2013
I would give this 3 1/2 if I could...just not my favorite bread pudding recipe; a lot of expensive ingredients to buy and I agree with another reviewer this was a little bland. I changed the servings to 8 for my family, and it was still underdone at 30 minutes, so adjust your times accordingly. Also, I could barely squeeze my ingredients into a 9x13 pan. If you make the recipe as written be prepared to use a larger dish. I did not use a water bath although I did cover as directed and it seemed to bake fine. We just thought it was so-so; I wanted a dessert to use ripe pears so thought I would try something new. Next time I will go for a tart or pie.
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Blarney Stone - Kissed Cookies

Reviewed: Mar. 18, 2013
A little confused by reviews that say this cookies is bitter. Perhaps your cocoa isn't the best quality? I used Ghiardelli, mine were very nice, a little bland if anything. However these cookies are supposed to be a chocolate version of a shortbread cookie, which is traditionally not a very sweet cookie. Sometimes I think Americans are so used to their food being loaded with sugar they can't appreciate more delicate flavors...the icing on top gave it just enought sweetness for us. In fact I left off the kiss for my husband and me, only the kids wanted them. A cute little cookie for St. Patty's day!
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Sarson Ka Saag (Indian Mustard Greens)

Reviewed: Jan. 27, 2013
I was a little afraid to try this, spinach mush didn't sound too appealing. But I needed a vegetable recipe to go with some Indian potatoes I was making for a vegetarian dinner so thought I would brave it. Wow this is wonderful! The only changes I made were to use kale instead of mustard greens, since the grocery didn't have them. I also used fresh ginger and garlic in place of the paste, but otherwise I stuck to the recipe as written. If you like spinach, this is a terrific side dish. Be sure to use real ghee; you can tell the difference. The tomatoes give the dish a light tanginess that perfectly offsets any bitterness. I highly recommend this with any Indian meal. Thanks for a lovely recipe!
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2 users found this review helpful

Sambar - Spicy Indian Curry

Reviewed: Nov. 14, 2012
I don't have a pressure cooker so I had to modify this. I soaked the split peas in the refrigerator overnight to soften them. Then I stir fried the vegetables in a tablespoon of canola oil for a few minutes, before adding the spices. (I didn't have sambar powder, so used garlic chili paste) Next I added the peas, and then some water. I let the mixture simmer for about 15 minutes. The peas still came out a little firm, so maybe I should have cooked them a bit while I was cooking the veggies. I served all over basmati rice. This recipe was OK, but it could have used a few more vegetables in my opinion.
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1 user found this review helpful

Tomato Bhath (Tomato Rice)

Reviewed: Aug. 22, 2012
The flavors in this were great and we ate every bit! The only thing I had trouble with was the dal. The recipe says to fry them in oil and them grind them. Maybe I didn't get them ground finely enough, but I ended up with hard crunchy bits of the dal in my rice. I did add them in a little earlier to help the mix blend and soften while the tomatoes were cooking, but next time I will add the spice/dal mix immediately so any hard pieces can cook down. I did omit some of the chili spices so my kids would eat it, but I could have eaten them no problem! I substituted some green pepper instead (from my garden) and this was a nice addition. Wonderful aromatic dish and a delightful dinner.
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1 user found this review helpful

Monte Cristo Sandwich - the Real One

Reviewed: Feb. 19, 2012
Thanks so much for this recipe! Monte cristo has been one of my favorite sandwiches for a years but I didn't have a good recipe til now. Yes it's very heavy, that's why I only indulge once or twice a year!! The only change I made was to saute this in butter (using clarified butter) instead of oil. My family loved this treat for dinner. I served with a nice light fruit salad to offset the clogging of the arteries...LOL Try this once and you won't be disappointed!
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5 users found this review helpful

8 Treasures

Reviewed: Jan. 27, 2012
Normally I don't feel it's fair to review a recipe once you've made major changes, but this is a good tasting soup, I just made the changes based on my family's preferences, not because I thought the recipe needed a lot of improvement as written. I should call it "6 Treasures" because I left out the ham and ground beef. (We don't eat a lot of red meat.) I made a half recipe for a family of four, and only used 3 cups of water since it seemed like 4 would be too watery. It turned out just right. I did add some chicken bullion to make the broth more flavorful since I did not use the meat, and I used a can of minishrimp and included the liquid in the can. I think next time I will use full sized shrimp since we all love shrimp. I sauteed the tofu in the vegetable oil before adding the veggies, then added the broth, then the shrimp and lastly the egg. The other change I made was to use frozen corn instead of creamed; thought the creamed would be too sweet. I used shitakes for the mushrooms. I didn't let the soup simmer too long so the ingredients wouldn't get too mushy. I also added a splash of soy sauce and it turned out great! Thanks for a nice soup recipe.
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3 users found this review helpful

Homemade Irish Cream

Reviewed: Nov. 29, 2011
Please be very careful when serving anything with raw eggs. You risk illness from Salmonella, among other things. This recipe can be prepared with pasteurized eggs, which come in liquid form in cartons in the refrigerated case at the grocery. This shouldn't alter the taste at all, and there is no risk of illness!
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11 users found this review helpful

Stuffed Peppers Italian Style

Reviewed: Oct. 6, 2011
This was a very nice recipe for stuffed peppers. I did however make changes based on preference. I used the sausage, oregano and basil as others recommended. The other big difference in my recipe is that I decided to use cooked white rice instead of the bread. I know the bread would be more Italian, but we love rice in our household! The rest of the recipe stayed the same and it turned out delicious! One hint for making stuffed peppers that I use to shorten the cooking time, is to take the tops off the peppers and then parboil them for 10 minutes or so. This speeds up the baking time and you can boil the peppers while preparing the stuffing. My cooking time in the oven was about 25 min.
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4 users found this review helpful

Turkey a la King Deluxe

Reviewed: Oct. 2, 2011
This was a super easy weeknight supper, and a great way to use up leftover turkey. Since I did not have the exact ingredients called for I substituted a little. My kids don't like mushrooms, sadly, but I used chopped onion and a stalk of celery, diced. I omitted the onion powder. I also didn't have the sherry so I used white wine. I know traditionally a la King uses sherry, but with a dash of sugar I think it turned out great. I served this over hot biscuits instead of noodles, and it was a nice change. Thanks for the yummy recipe!
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9 users found this review helpful

Nat's Shrimp and Veggie Stuffed Zucchini

Reviewed: Sep. 29, 2011
Wow, this was wonderful! I also sauteed the mushrooms and chopped leftover zucchini in with the shallots. Just as they became tender, I added a dash of white wine. I think the wine gave it an even greater depth of flavor...mmmm. As this made more filling than was needed, I baked the extra in a square casserole dish, topped with a little extra parmesan. It cooked right alongside the sheet of zucchini, and I served the extra as a heaping spoonful on top of angel hair spaghetti. Rave reviews! Definitely will make again.
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8 users found this review helpful

Quick 'n Easy Grape Salad with Concord Dressing

Reviewed: May 2, 2011
I used half red and half green grapes for color. I wanted a grape salad for an Easter dinner and this was the closest I could find to what I had in mind. The dressing was the real issue with this recipe! The flavor was nice; very fresh and citrusy, not too sweet but a good contrast to the grapes, with the lemon and honey. The problem was that there was way too much of it, and it was so runny that if I had served it as instructed we would have eated the salad out of bowls with spoons! I ended up pouring half of it down the drain, then adding several more spoonfuls of mayo to the dressing to thicken it. That helped, but as we were running out of time to put dinner on the table it wasn't quite to my satisfaction. Still too runny, and the leftovers didn't get eaten. This will need some tweaking.
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8 users found this review helpful

Fruitcake Cookies

Reviewed: Dec. 21, 2010
These sounded really good; I love fruitcake. However I had a lot of difficulty with the recipe as written. The dough is very soft if made with butter (which I did). If you grease the cookie sheets as directed, the cookies will spread out into thin, flat patties that fall apart when you try to pick them up! After experimenting, I mounded the dough as recommended by one reviewer. I don't know if this helped much; I made mine about the size of walnuts in the shell. I tried the dough on both metal sheets and a baking stone; it didn't seem to make much difference. One thing that helped was to let the cookies cool for several minutes on the sheet before trying to remove them. Also, do not let them get too brown. 15 minutes was too long in my oven! My cooking time was closer to 10. Lastly I will leave readers with the warning that these cookies are very sweet - no doubt due to the candied fruit. If you don't like that much sweetness (too much for me), you could easily cut the sugar in this recipe and still do all right. I think I will try a different recipe next time - sorry.
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11 users found this review helpful

Brussels Sprouts in a Sherry Bacon Cream Sauce

Reviewed: Nov. 28, 2010
The sauce was fantastic for the this recipe. I have to add a couple of comments though. The recipe does not mention what to do with the bacon grease after cooking the bacon; I drained the majority of it after cooking, leaving a teaspoon or so to saute the shallots. I think much more would have made the sauce too greasy. Also, be warned that cooking the sprouts as recommended on a cookie sheet leaves them very al dente. I prefer mine a little softer. If I make this again, which I probably will, I most likey will steam the sprouts instead. Soaking them in the salt water did a nice job of removing the bitterness usually associated with the vegetable and was a good trick - one I will use again. Thanks for a nice recipe!
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109 users found this review helpful

Caribbean Stir-Fried Shrimp

Reviewed: Sep. 7, 2010
Awesome recipe! I made as directed but added the jerk seasoning as suggested by another reviewer. In addition I chopped a green pepper and lightly stir fried it with the onion so it wasn't too mushy. This added color and another veggie and tasted great too. I also sprinkled a little tobasco on top of my dish, 'cause I like it extra spicy. A nice recipe for a quick weeknight dinner - the whole family loved it!
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7 users found this review helpful

Cinnamon-Marshmallow Surprises

Reviewed: Aug. 22, 2010
I have been looking for this recipe for a long time! Thanks for sharing. Usually the reader reviews are very helpful so I go with them, but I have to amend some of the ones I read here. Do use the cookie sheet underneath the muffin pan. However, I found 2 marshmallows inside the biscuit dough was overkill. I also used the refrigerated Grands, and with 2 marshmallows it was rediculous. I ended up using a large spoon to remove the rolls from the pan, and we had to eat the rolls with forks. Very messy and almost too sweet. I did roll the tops in extra butter and sugar/cinnamon as recommended, and that was plenty of sweetening. These are not difficult and fun to make for company or just any day. Thanks again!
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7 users found this review helpful

Roasted Curried Chicken with Couscous

Reviewed: Apr. 16, 2010
This was a tasty recipe. I like to make one dish meals at dinner. to save time. Instead of using a whole bird, I used a cut up chicken, about 3 pounds. I rubbed the pieces with some of the spice mixture as instructed, and laid them in a large baking dish. Then, I added a zucchini, summer squash, a green pepper, and a red onion, all cut into large-ish pieces. I also included a box of whole button mushrooms. These I scattered over and around the chicken. Then I dotted the veggies with the remaining spice mix, and drizzled them with a little extra olive oil and 1/2 cup chicken broth to prevent scorching. I baked the pan in the oven at 400F for about an hour, turning and basting the veggies a couple of times. As the vegetables gave off some water and the chicken gave off its own fat, the whole thing cooked evenly and everything was coated with the chili-curry spices. It turned out really delish, especially served over the couscous! Worth a try.
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15 users found this review helpful

Greek Pasta and Beef

Reviewed: Mar. 9, 2010
This is basically a recipe for pastitsio, a traditional Greek pasta dish. It uses fewer ingredients; usually I include parsley and red wine, and tomato paste. It was pretty good, and this filled a 13x9 dish; plenty for dinner with leftovers for my family of 4. If you've never made it, serve alongside a Greek salad of cucumbers, green peppers, tomatoes, red onion, kalamata olives, feta cheese and an oil and vinegar dressing.
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12 users found this review helpful

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