Tess Harrison Recipe Reviews (Pg. 1) - Allrecipes.com (13119965)

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Tess Harrison

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Paprika Chicken with Sour Cream Gravy

Reviewed: Mar. 26, 2010
I altered this recipe a bit. So I'm going to give you my take on the altered version. First, I didn't see the need for the flour, so I skipped it. I think that is where a lot of the other reviews stating blandness have stemmed. Instead I put the seasonings directly on the chicken. For seasonings I used garlic powder, red pepper and paprika as the recipe stated but I omitted the black pepper while adding seasoning salt and onion powder. I sliced my chicken breasts (3 breasts) thin and rubbed the seasonings in to coat then browned the chicken in the skillet with the butter. Once cooked through, I set the chicken aside and poured about 1/4 cup white wine in the skillet and loosened all the goodness in the pan. Afterward I added a 1/2 teaspoon of fresh minced garlic, the soup and about a cup of mushrooms. Let them simmer for a few minutes, then I added the sour cream (Only two tablespoons of sour cream not a full container) and the chicken back to the pan and let simmer for about five or so more minutes, just until heated through. I served it with seasoned rice and mixed veggies. It was so good.
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47 users found this review helpful
Photo by Tess Harrison

Zesty Slow Cooker Chicken Barbecue

Reviewed: Nov. 21, 2011
Wow. This was fantastic. I used 4 large, fresh chicken breasts, 20 oz of BBQ sauce, 1 cup of Fat Free Italian Salad Dressing, 1/2 cup Brown Sugar and 2 TBS of Worcestershire sauce. I cooked the chicken 5 hours on low before shredding and then putting back in the croclkpot with the sauce. Then I let it cook on the warm setting for about another 45 mins. It was perfect. This one goes in my keeper file.
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14 users found this review helpful
Photo by Tess Harrison

Great Pumpkin Dessert

Reviewed: Oct. 15, 2009
This is a fast, easy pumpkin dessert that is out of this world! I made it slightly different than the recipe states. Instead of the pumpkin pie spice, I used 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves and a dash of nutmeg. One cup of butter drizzled over the top to make sure that it was covered and instead of walnuts I used pecans. They taste better to me. I also rake the top with a fork to ensure I have the cake mix evenly spread out over the dish and all clumps are broken up.
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8 users found this review helpful
Photo by Tess Harrison

Amazing Pork Chops in Cream Sauce

Reviewed: Aug. 17, 2011
With the exception of using 4 pork chops instead of 8, I made this recipe exactly as stated. It was fantastic! Definitely a keeper.
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5 users found this review helpful

Slow Cooker Lemon Garlic Chicken II

Reviewed: Mar. 23, 2011
As is, this recipe is all right. My husband said it'd be good to make again but with less salt. I'd also make the following adjustments: Cut the salt. Reduce the amount of lemon juice to 2 TBS, add more chicken stock (2 cups) and and as others suggested 1/2 cup white wine. If you want to thicken the juices into a sauce you'll need more liquids. I cooked this on low for 6 hours and it came out a little dry. I'd cut back the cooking time as well.
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5 users found this review helpful

Buttery Cooked Carrots

Reviewed: Sep. 30, 2011
These were very tasty. I think I would thicken up the sauce a bit next time. other than that, it was a nice take on cooked carrots.
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4 users found this review helpful
Photo by Tess Harrison

S'mores Bars

Reviewed: Jul. 11, 2011
I made these for a birthday at work and they were a huge success. A bit gooey but in a gooey goodness kind of way. Instead of layering the graham crackers along the bottom of the pan, I did as others and made a graham cracker crust. And instead of using the chopped peanuts, I crumbled a few extra graham crackers and sprinkled those on top. I'll definitely make again.
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4 users found this review helpful
Photo by Tess Harrison

Simple Taco Soup

Reviewed: May 26, 2010
I've made this recipe a few times and these are the changes I make and it tastes great. I season the ground beef while cooking it with some taco seasoning, salt, pepper and diced onion. I use a can of fire roasted diced tomatoes instead of the stewed tomatoes. I also add a can of tomato sauce. I don't add the extra chilies. The can of rotel tomatoes give it enough heat for us. I add water at the end and only enough to make the soup the consistancy I want it to be. Toss all the ingredients in a crockpot and let it cook on low for about four hours.All the flavors had enough time to blend and complemented each other nicely. I added a dollop of sour cream and a little bit of shredded cheese. We froze the leftovers.
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4 users found this review helpful
Photo by Tess Harrison

King Ranch Chicken Casserole I

Reviewed: Oct. 12, 2009
I gave this recipe 4 instead of 5 stars for one reason. I had to alter the recipe slightly. IMHO, there wasn't enough wet ingredients to make the dish sing! So I did what others suggested and added a can of Queso cheese. Man, that made all the difference. I also did not include the onions (I simply forgot to add them) and I crushed the chips. My husband's words on this was, "This is good. This is really good. I really like this. This one is a definite keeper." Just a suggestion, the leftovers make awesome chicken burritos!
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4 users found this review helpful

Peach Cobbler Dump Cake I

Reviewed: Feb. 6, 2009
A standard favorite comfort food. I've made this using both 2 cans of peaches and 3 cans. Depending on how many you use, the texture of the dish is altered. I always use a fork to break up any potential clumps in the cake mix and to make sure that it's spread evenly over the peaches. Then dizzle the butter over the top to cover the entire dish evenly.
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4 users found this review helpful

Cream Cheese Corn

Reviewed: Dec. 13, 2010
I was looking for a way to jazz up corn for a potluck luncheon I had at work. I found this recipe and thought I'd give it a try, but with some moderations as others suggested. This is what I did. I used 2 Pounds of frozen corn, 1/2 can of chicken broth, 1 8 oz package cream cheese, 1/4 cup butter, 1 tsp salt, 1/2 tsp garlic powder, 1/4 tsp paprika. I let this cook in the crockpot for about 2 1/2 hours half on high, half time on low and would stir occasionally. Everyone loved it.
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3 users found this review helpful

Strawberry Spinach Salad II

Reviewed: Apr. 9, 2010
Delicious! I used apple cider vinegar instead of balsamic. It gives it just a little bit more of a fruity flavor with a kick. But I've enjoyed the dish with balsamic as well. Absolutely divine! I can't say enough good things about this recipe. Try it with shaved, fresh parmesan cheese and grilled chicken. It is heavenly. My only recommendation would be not to add the dressing until just before serving.
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3 users found this review helpful

Southwestern Cheese Dip

Reviewed: Jan. 4, 2010
I made this for a work function and it was a huge hit. I substituted a can of Rotel tomatos for the can of chilies.
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3 users found this review helpful

Slow Cooker Italian Chicken Alfredo

Reviewed: Apr. 12, 2010
We thought this was a really good dish. I made it almost exactly as the recipe stated with a few alterations. I substituted cream of mushroom soup for the cream of chicken, I added about 1 TBS of butter to the chicken while it cooked and I used reduced fat cream cheese. I find it interesting reading over some of the other reviews for the dish some say it needs more salt / seasoning while others freaked out over the sodium content. I think you can manage the sodium to your own tastes. However, I did think this had enough seasonings as written without adding more. One reviewer commented on added parmesan cheese and I do believe next time I will add some to the sauce. The water helped thin the sauce but I think you could easily substitute white wine or some chicken broth. I’m sure next time I make this dish, I’ll play with it a little bit more.
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2 users found this review helpful

Slow Cooker Chicken Taco Soup

Reviewed: Feb. 15, 2010
We loved this recipe! Very easy to make. I did make a couple of small alterations. I left out the onion. I just didn't have the time to chop it up and we couldn't tell it was missing anything. I also substituted kidney beans for the black beans because I'm not a big lover of the black bean. Other wise, I prepared exactly as instructed. It was out of this world! My husband said it was like eating chicken chili. The recipe makes a lot so we froze the leftovers.
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2 users found this review helpful

Slow Cooker Chicken Stroganoff

Reviewed: Jan. 12, 2010
Great dish! Like other reviewers, I questioned leaving the chicken and butter in the crockpot for so long with the other ingredients but it turned out to be right on. The chicken was so tasty and tender. I did thin out the sauce as others suggested. I also believe when I make this again, I will try to use the low-fat versions of the various ingredients and add some mushrooms.
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2 users found this review helpful

Cajun Dirty Rice

Reviewed: Dec. 30, 2009
I would actually rate this a 3.5 star dish. It's red beans and rice meets dirty rice type of dish. I've made it several times (several different variations), and it's a quick, easy comfort food. When I make it I typically leave out the sausage because my husband isn't a big sausage person. I also only use one can of kidney beans. I have made this using rotel tomatos and using plan diced tomatos - learn from my experiments, don't use plan diced tomatos. The chili's make the dish. Other wise it's very bland. I know others have stated they double the rice. I never do this, and I have plenty of leftovers for several meals. Perhaps I don't need the extra rice because I don't use the sausage.
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2 users found this review helpful
Photo by Tess Harrison

Crisp Sugar Cookies

Reviewed: Dec. 28, 2009
This is a wonderfully simple recipe! It was my daughter's first Christmas, and we made these delightful little cookies to leave for Santa. They whipped up nice and quick. I used a cookie press to make nice little Christmas trees and stars and baked them for 8 minutes each. I do have a few things to note however. The actual time listed on the recipe as the 'ready in' time is not accurate since it does not include the amount of time you need to refridgerate the dough. Also, and perhaps this was because I used a cookie press, I only used half the dough and had well over the number of servings. I froze the second half of the dough to use later. I also added about a half a cup more sugar and sprinkled some raw sugar on the tops of the cookies. Still these were very delicious! Will definitely make them again.
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Garlic Chicken

Reviewed: Feb. 5, 2009
I found this recipe on All Recipes a long time ago and loved it! I'm glad I found it again. It's so simple and delicious. The only addition I do is drizzle the remaining oil over the chicken while it bakes to make the crusty coating a little crunchier.
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2 users found this review helpful
Photo by Tess Harrison

Iced Pumpkin Cookies

Reviewed: Jan. 29, 2009
I made this recipe at Thanksgiving and it received rave reviews. I've since had people ask me to make these cookies over and over again. Definitely a keeper. I added just a little bit more pumpkin and baked the cookie for 15 minutes. It was the perfect baking time. The cookie does have a more cake like texture to it. The glaze is what really works for this cookie.
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2 users found this review helpful

 
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