Tessa Recipe Reviews (Pg. 1) - Allrecipes.com (13335616)

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Mouse's Macaroni and Cheese

Reviewed: Dec. 7, 2008
I've made this recipe twice with a few revisions and both times it was really yummy! Once I took it to a pot luck event-all boys and it was gone!! Once for my sister-in law's family (we ket a bit). My picky 15 year old son gave it the 5 stars. My changes: I used a whole pund of macaroni and doubled the recipe substituting a large Velveta block and 2 packets of the Kraft's cheese melts (mentioned in the earlier review) for the cheese. All other ingrediants I just doubled. It was perfect. O made it ahead the first time up to the point of mixing the sauce with the pasta nd put it in a large casserole dish and in the fridge. I heated it up the next day and it was great. Definitely in my to keep list!
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The Best Bean and Ham Soup

Reviewed: Dec. 31, 2008
YUMMY!! I made this soup 2 days ago as I had some ham and a bone to use from a Christmas ham. I froze half as it makes a big batch. I followed the directions by the author as explained in her updated listing from March '08. The only change I made was to use 4 cups of vegetable broth (it was a 4 cup carton and didn't want to waste) and a 4 cup carton of chicken broth. No salt was needed. Tonight we are snowed in and I heated it up and served it with corn bread. My vegetable avoiding 15 year old son really liked it (a huge compliment!) and so did the rest of us. It was so good!! Next time I may follow the directions up until the first cooking of the beans and then try it in my crock pot as, otherwise, you need to be home all day to watch it. This is well worth it, though, if there is a day you'll be home uninterrupted. This will be a new must have for us. Thanks!
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Sweet, Sticky and Spicy Chicken

Reviewed: Mar. 8, 2009
Delicious!!! Made this last week. My 2 teen sons (who usually eat) and run LOVED it and lingered to eat seconds. It was great. I, too, lightly floured the chicken with flour mixed with salt and pepper before cooking and used 2 TBSP of brown sugar. I used Frank's hot sauce in the amt stated in the recipe. It gave it the perfect kick. Thanks so much for this one. Definitely a keeper!!
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Peach Pork Picante

Reviewed: Apr. 23, 2009
Positively YUMMY!! I was skeptical, even while cooking it. How good could it be.? It was great. Just the right blend of spicy kick and sweet. I love cooking things with common ingrediants and things which cook up quickly for a good week night supper. I used taco seasoning in a packet from Trader Joe's, salsa with black beans and corn and boneless pork cultets which I kept whole. I served the pork and sauce over rice with green beans on the side. It presented nicely and was gobbled up by my husband and teenage picky eater son. I had seasoning left over so next time I'll try bigger boneless chicken breast and increase the sauce to see how this works. This is a definite keeper!! Thanks!
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Neat Sloppy Joes

Reviewed: Jul. 1, 2009
Yummmy!! I needed something last minute today and came across this recipe. The only change I made was to saute the onion and celery first and then add the hamburger. I like the veggies soft so there are no complaints from the teen sons-who by the way had seconds and the 16 yo declared "this is a keeper"! We'll definitely be making this regularly. Thanks for the recipe.
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Hot Fudge Sauce

Reviewed: Jul. 19, 2009
Yummy! Made this for a summer barbecue. I made the Quick and Easy Brownie recipe from this site and the fudge sauce. It was a breeze to make. My teen son was thrilled. The brownies with vanilla ice cream and this fudge sauce was a perfect ending (and my son's favorite!). I plan on making this many, many times. It will make great gifts. Thank you for this great recipe.
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Slow Cooker Chicken Taco Soup

Reviewed: Oct. 21, 2009
Excellent! I made this using the spices added individually and chicken broth instead of beer. It was super easy in the crock pot and made a big batch. Husband and picky teen son loved it. Unfortunately I didn't have cheddar and tried parmesan in the bowls. It was very good but I'll try the cheddar next time. I may try the taco packet, too, and compare but this was so very yummy. Thanks!
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Quick Savory Cranberry Glazed Pork Loin Roast

Reviewed: Oct. 25, 2009
Abolutely delicious!!! I used a center cut-not tenderloin-pork roast (about 2 1/4 pounds). I cooked it at 350 but otherwise followed the recipe to a T. The sauce was amazingly yummy. I must say that I was surprised at how good it turned out. Husband and picky 16 y.o. son loved it. We do have leftovers of both pork and the gravy for later in the week. I also have some of the unused glaze as the roast was small and I'm going to try it with pork chops or boneless chicken. I served it with homemade home fries, green beans and warm corn bread. Next time I'll try sweet potatoes or sweet potatoe home fries. Thanks for the great recipe, so easy and delicious-a definite keeper!!
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Easy Corn Chowder II

Reviewed: Nov. 27, 2009
Delicious! I doubled the recipe and added 2 diced carrots (which I needed to use up) and some diced ham. I sauted the carrots, onions and celery in a bit of olive oil to start with, added the ham and then the rest of the doubled ingrediants. I skipped the water step and added a 3rd can of milk (2 regular and one fat free as I like a lot of broth. I also added one packet of chicken boulion and letter it simmer about 50 minutes. It was so easy to prepare and so absolutely yummy. he cayenne gave it a great spice. Thank you for this recipe-it will be a regular. My teen son loved it!
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5 users found this review helpful

Alyson's Broccoli Salad

Reviewed: Dec. 29, 2009
I got this recipe years ago from my sister-in-law and it always gets rave reviews and disappears! At times I substitute dried cranberries for the raisins (pretty at the holidays, too!) or used golden raisins. Also, I've uses prosciutto in place of the bacon (crisp it in the frying pan) but I like the bacon best.
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Too Much Chocolate Cake

Reviewed: Jan. 10, 2010
I made this yesterday for a family party. I doubled the recipe as written (use a big bowl!) and used the mini chips. I cooked it in a sheet cake pan (12x16) and it came out great! I can't remember the exact time it took-I'd say about 45 minutes but it was until the top was no longer liquid and firmish when pressed. I frosted it in pan with buttercream frosting. It was a hit!! Descriptions like rich and chocolatey were used. Needless to say folks took some home with them, too-a good comment for my family of great cooks! Will definitely make this again and am looking forward to trying the recipe in a bundt pan. Thanks for this great recipe! *****I want to add that I've made this a number of times as written as a cake with great results. However, this week I've made it 3 times as cupcakes for various events. I find that the oil is too much for cupcakes and leave the bottoms a bit greasy (though they taste fine). For cupcakes I'd recommend using 1/2 cup of oil and the foil/paper combo as cupcake liners. The recipe makes 2 dozen cupcakes. I sold 2 dozen very quickly at a fundraiser yesterday with a number of kids comng back for seconds! I used the minichips and buttercream frosting-yummy!
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Chocolate Cavity Maker Cake

Reviewed: Jan. 10, 2010
I made this recently for a holiday party with close friends. I didn't get to eat a slice but everyone loved it! I used the Chambourd (raspberry liquer). Didn't frost but dusted with confectioner sugar and put it on a pretty cut glass plate-it looked quite lovely and festive. I'll try again with bailey's. Great recipe for special events. The liquer adds to the cost but it certainly is great for special dinners and it rivals more expensive specialty bakery cakes for sure!!
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Easy Chicken Fajita Soup

Reviewed: Feb. 22, 2010
Delicious and so very easy. I realized when I got home from the market that I only had one pepper (red) and a red onion. So I made it with these, used the small can of fire roasted chiles (no poblano at the supermarket) and added a can of mexican corn to make up for the 2nd pepper. I also threw in 2 minced garlic cloves, too. Oh, also, definitely use more chicken broth. I used 24 oz. and it was still not too brothy. This is definitely a keeper and wjips together easily. I think this would work with steak, too. Thanks!
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Luscious Lemon Cake

Reviewed: Feb. 28, 2010
I love this recipe (perfect for those last minute requirements) and have made it for a number of years with slight variation. I have used both yellow and white cake mixes and typically use the white one. I bake in a bundt and cool enought to remove. I place on a plate and poke numerous deep holes with a long serving fork or a skewer. I then slowly pour the hot glaze over it. Don't worry if some pools at the base. The trick to making this cake is to make it ahead (the night before or early morning). This allows time for the glaze to absorb into the cake and make it so moist and flavorful! The ideas for frosting and toppings listed in the comments are intriguing and I'll try some new additions now. Thanks!
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Mexican Lasagna

Reviewed: Mar. 14, 2010
I loved this and used the concept to make a really yummy dish. I had a bit of time to play with the recipe today and I did modify. First, I chopped a red pepper and medium onion to a small chop and sauteed it till soft in a bit of EVOO and then added 3 cloves of finely minced garlic and cooked for another minute or so. Then I addded the ground beef and browned until cooked and not pink. (I always make my tacos strating just this way. It is an easy and inexpensive way to add flavor and nutrition for my vegetable avoiding teen son). I then added the taco seasoning and a can of fire roated diced tomatoes with green chilies (Trader Joe's) and (because I like it a bit saucy) a 4 oz. can of tomatoe sauce. I also added a can of drained black beans and simmered for a bit. The ceramic pan was lightly greased with EVOO. I used the flour tortillas and put 4 on the bottom, half the beef mixture, a sprinkling of grated Mexican cheese, another layer or tortillas (3-but to kind of fit), beef and chesse then top with the tortillas, a layer of medium corn/black bean salsa and a layer of cheese. The total amount of cheese used was the 2 cup package and I used probably a cup of salsa. I baked for about 30 minutes and allowed it to sit for a bit. It was delicious and the chilis gave it just the right zing. I thought the amount of beef (1 lb) with the added veggies was just right. It made a good sized dish and we'll have leftovers. Thanks for this recipe!
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6 users found this review helpful

Chocolate Decadence Cake I

Reviewed: Mar. 28, 2010
Scrumptious!! Like chocolate silk! I wanted to make a dessert to bring to my sister-in-law who can't eat gluten and came across this. It was so easy and tasted great! I used bittersweet instead of the unsweetened chocolate as that's what I had on hand and I think it worked fine. I baked it in a springform pan as that was the only 10" I had so I put foil under the pan to keep the water from seeping in and it worked. They loved the dessert!!Great recipe!
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Portobello Mushroom Burgers

Reviewed: Aug. 19, 2010
WOW...Super yummy, super easy, super healthy (the perfect trifecta!!). My son's vegetarian girlfriend gobbled it up and declared the best portobello ever! 2 minor changes due to supply issues: 2tsp Italian seasoning vs. separate basil and oregano; thin sliced mozzarella vs. provolone. Cooked it in a griddle pan on the stove. No buns but served with a side of garlic bread and "Summer Tomato Salad" from this site. Definitely a keeper. Much thanks!
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Sesame Green Beans

Reviewed: Dec. 26, 2010
DELICIOUS!!! Despite being simple and easy it was great. Made exactly as written but I tripled the recipe to serve with a Christmas buffet. Very well received-even by my picky teen and I had to eamil the link to my sister-in-law. Warning, though, to be careful. I wanted the sesame seeds well toasted and reached the exploding sesame seed stage. I just threw in the green beans and no more exploding. Also, I like crispier beans so I'd decrease the covered cooking time to about 5 minutes. I am making a smaller batch today to go with prime rib! Thanks for the recipe.
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Grill Master Chicken Wings

Reviewed: Jan. 16, 2011
POSITIVELY YUMMY!!! I have been searching for a chicken wing recipe and this is the one. First of all it uses easy ingrediants and you can prep it ahead of time. I marinaded overnight and cooked in the afternoon. I flipped the plastic bag a few times last night and a few this morning. The second point is that you can cook them on the grill or in the oven depending on the weather/season. I cooked them per a previous recommendaton at 400 degrees for 40 minutes (lining pan with non stick foil). They browned beautifullyand looked just awesome. They were cooked just right. Make sure that wings are facing up. Third point is that they are delicious and the sauce gives it the perfect spice. The house smells great, too!! Thank you Grillmaster!!
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14 users found this review helpful

Sweet Potato, Carrot, Apple, and Red Lentil Soup

Reviewed: Oct. 24, 2011
Delicious and healthy. I made as instructed except used 2-3 tablespoons of olive oil instead of butter and twice the minced ginger. I mashed the soup instead of pureeing it (make sure the ginger is minced small if doing this)I cooked it a day in advanced and warmed it. It was thick so I added some lowfat milk. It made a big batch and was surprisingly delicious. Perfect with a salad and garlic bread for a cool fall day dinner. Yuum-thanks!
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