torianne31 Recipe Reviews (Pg. 4) - Allrecipes.com (13571453)

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Fudge Truffle Cheesecake

Reviewed: Aug. 23, 2012
I made the recipe as written with the exception of using a Betty Crocker Gluten Free Brownie mix for the crust due to Celiac disease. I used a 10 inch springform pan. I baked the cheesecake for 55 minutes at 300 degrees and then turned the oven off and left it in for about 10 minutes. Unfortunately, due to the bigger pan size, the cheesecake was overbaked. 45 minutes at 300 degrees and being promptly removed from the oven would have been perfect. The three star rating is not due to the cooking times. It's for the flavor of the cheesecake. For my family and me, the flavor was three stars at best - none of us were overly impressed. Will keep looking for the perfect recipe. Probably won't make this one again.
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Scalloped Corn and Broccoli

Reviewed: Aug. 10, 2012
I really enjoyed this recipe. It tastes a lot like the "corn Pudding" recipe that calls for one box of jiffy corn muffin mix. I have to eat Gluten Free now so I tried this recipe. I substituted 1 3/4 tbs Bobs Red Mill Rice flour in place of the regular flour. Everything turned out great. The recipe set up well and tasted good. Will definitely make again.
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2 users found this review helpful

Spinach Alfredo Pizza

Reviewed: Aug. 10, 2012
Everybody loved this recipe. I made a few modifications based on what I had on hand and on personal preference. I used fresh spinach and mushrooms. I sauteed them in a pan with olive oil. I skipped the artichokes and olives. Everything else was as written. This recipe is DEFINITELY a keeper. My boys have already asked me to make it again :)
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1 user found this review helpful

Yellow Squash Dressing

Reviewed: Jul. 22, 2012
Made slight changes to the recipe based on what I had on hand. I a little over 3 cups of squash (4 small squash), poultry seasoning vs sage and omitted the sugar and milk altogether. The taste was better than I expected. The reason for only three stars is due to an inconsistency with the cooking time. 30 minutes at 350 is DEFINITELY not enough time. After 30 minutes I still had a pan of yellow goo. I raised the temperature to 400 and baked it for an additional 20 minutes to get it done. Overall a good recipe.
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1 user found this review helpful

The Best Potato Salad

Reviewed: Jul. 12, 2012
Absolutely LOVED this. I did leave out the eggs (forgot all about them until it was too late) and celery seed (didn't have any) and it was still great. I was wary about putting in the chopped olives and pepperoncini (I'm from Georgia and we are VERY picky about our potato salad) as these ingredients seemed unusual but they were perfect. The recipe makes a pretty large bowl of tater salad and it was gone in two days, which is saying alot since two out of my family of five "don't like potato salad", I caught them both eating HUGE portions! Definitely a keeper and will make again and again!
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4 users found this review helpful

Western Skillet

Reviewed: May 20, 2012
This is a great basic recipe that's easy to make and easily adapted to personal preference. I did want to point out that the servings per recipe is OFF for this recipe. Any time I see a recipe that's only 4 servings, I always double it for my family of hearty eaters. I doubled this recipe and it FILLED an 8 quart stock pot!! It is DEFINITELY an 8 serving recipe. It makes PLENTY for a regular family of four to eat at one meal. Doubling it gave me enough for my family of four to eat (myself, husband, 18 year old son and 13 year old son), enough for my husband and me to take to lunch tomorrow AND I froze 4 HEARTY servings to eat at a later date so the leftovers wouldn't go bad!
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3 users found this review helpful

West Tennessee Corn Bread

Reviewed: May 20, 2012
This made good cornbread. I doubled the recipe to make in a 9 inch deep dish pie plate and it was the perfect amount. I will NOT double the salt next time as mine turned out to be a little saltier than is my preference. I also omitted the sugar because I don't like sweet cornbread. I loved the tang from the mayo and buttermilk. I did add 1/2 a stick of melted butter and about 1/4 cup extra milk. I also buttered the top of it IMMEDIATELY after taking it out of the oven so the butter could melt into the top (blame my deep south Georgia roots on that one!). It was still a little dry around the edges for "regular" cornbread but for GLUTEN FREE CORNBREAD it was AWESOME! Will definitely make this again as it is a recipe that the WHOLE family can enjoy.
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2 users found this review helpful

Holly's Chocolate Chip Cookie Dough Dip

Reviewed: May 20, 2012
This dip was really easy to throw together and had a nice flavor. We followed another reviewer's suggestion and served it with (gluten free) pretzels. The saltiness and crunchiness of the pretzels was a good contrast to the richness and creaminess of the dip. It should be said (and has been said before by other reviewers) that the consistency is NOT like that of chocolate chip cookie DOUGH and the flavor is rich and slightly cheescake-y. If you want chocolate chip cookie DOUGH (and not dip) then make a batch of chocolate chip cookie dough and substitute a flaxseed / water mixture for the eggs which would make it safe to eat raw. If you want a lovely dessert DIP to serve with crackers (or pretzels) at a party, then serve this.
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4 users found this review helpful

Taco Salad I

Reviewed: May 14, 2012
I've made taco salad before but decided to try this one because it seemed a little different with the addition of french dressing. I gave it three stars because I did make some changes. As written I would probably only give it one star. I only used 1/2 a bottle of French dressing. If I had use the whole bottle it would have been WAYYYY too much. The french dressing gives the recipe an odd sweetness. I used mild salsa because it's what I had on hand. It would have been MUCH better with medium or hot salsa. Let's see, I used black beans instead of chili beans, torn spinach and bibb lettuce instead of iceberg. I never use iceberg lettuce on ANYTHING because there are better choices out there with higher nutritional values! I layered the salad versus tossing it all together (crumbled tortilla chips, torn lettuce, meat/bean mixture, shredded cheese, salsa, chopped tomatoes, sour cream). I will stick with my original taco recipe as my family likes it better.
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3 users found this review helpful

Glazed Carrots and Snow Peas

Reviewed: May 6, 2012
Changed the recipe a little based on what I had on hand. Used 1/2 bag baby carrots. Skipped the onions and snowpeas (didn't have any). Doubled the ingredients for the sauce. Cooked the carrots 3 minutes in the microwave (with no water). I put the unmelted butter, cornstarch and brown sugar in a microwave safe bowl and heated it for 30 seconds. Poured it over the carrots, tossed to coat and microwaved the carrots for another minute. It was so quick and easy and everyone loved it. Will DEFINITELY make again!
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2 users found this review helpful

Bacon Cheese Frittata

Reviewed: Apr. 10, 2012
We really enjoyed this recipe. Used 6 extra large eggs and 1 cup milk. Subbed ham for the bacon and minced onion for the green onion since it's what I had on hand. Used extra cheese. Filled the 11x7 inch dish perfectly. My only complaint was that I had to cook it for 40 minutes to get it to set. The 11x7 was a perfect size for 4 hearty eaters to enjoy the dish for dinner along with biscuits and a fresh fruiit salad. Will definitely be making this again. UPDATE: Made this again as above but added sauteed mushrooms and chopped fresh tomato. The tomato made the bottom watery so DEFINITELY will NOT add those again!
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4 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Apr. 7, 2012
Very easy and quick meal. Husband and stepson liked it a lot. Only reason it's not a five star recipe is that my topping never really "browned" so it was kind of an "ugly" dish. Will definitely make it again as a quick week night meal.
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2 users found this review helpful

Grilled Potatoes and Onion

Reviewed: Mar. 25, 2012
This is a great basic recipe. We've been doing potatoes like this for years. I toss in other stuff depending on what I have on hand. Our favorite add in is a liberal sprinkling of goat cheese and sliced portabella mushrooms. Just remember that if you add cheese you need to turn the packets about 4 times to keep the cheese from burning to the bottom.
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2 users found this review helpful

House Fried Rice

Reviewed: Mar. 24, 2012
This was really tasty although I did modify somewhat based on what I had on hand and at the recommendation of other reviewers. I omitted the chicken, celery and green pepper because I didn't have any. I substituted olive oil for the sesame oil and Turkey bacon for the ham. I had medium frozen shrimp that I ran under cold water to defrost and coarsely chopped. I premade my rice earlier in the day as well. I also changed the cooking order, I chopped the turkey bacon and fried it for 3 - 4 minutes, then added 1 - 2 tbs olive oil, added the onions and carrots and sauteed until crisp / tender about 5 minutes, added the garlic, sauteed another 2 minutes, made a well in the middle of the pan and added 3 eggs, put the peas and shrimp around the perimeter of the pan to heat up while cooking the eggs. When the eggs were partially set (about 3 minutes) I stirred everything in together. I then added the soy sauce and a HEALTHY dose of Worcestershire sauce (since I was slightly low on Soy Sauce) and salt and pepper. When this was mixed well and heated through I stirred in the rice and heated for another couple of minutes. Turned out FABULOUS!!!
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Easy Mexican Casserole

Reviewed: Mar. 18, 2012
Made this for dinner tonight. Was absolutely delicious. Had to make some changes due to personal preferences and what I had on hand. 1) Added taco seasoning per other reviewers, 1/2 chopped bell pepper, 1/2 chopped onion and 1 tbs minced garlic to the meat as it was browning. 2) Stirred in 1/2 cup salsa, 1 can drained black beans and 1 can diced tomatoes into the meat mixture to simmer 3) Skipped the tomatoes and onions on the top, just put meat mixture on top of the crushed tortilla chips (I used enough to cover the bottom of the pan - didn't measure), covered that with sour cream and tossed on the olives. Sprinkled cheese over top and then sprinkled the cheese liberally with chili powder. Everyone went back for seconds! Will definitely be making this again.
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5 users found this review helpful

Rich Mexican Corn

Reviewed: Mar. 18, 2012
Made this for dinner tonight. Used 1 1/2 bags of frozen corn (24 oz instead of 16) heavy cream instead of milk, 1 tbs Tony C's seasoning and 4 oz can of green chiles instead of the jalapenos. I was a little worried because it looked a slightly runny, but it was absolutely delicious. The "sauce" did "firm up" a little after standing for about 10 minutes. Rave reviews from EVERYONE! Will DEFINITELY be making this again.
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6 users found this review helpful

Twenty-Four Hour Salad

Reviewed: Feb. 28, 2012
I was totally not impressed with this recipe at all. I made it as written and was very underwhelmed. Nothing stood out and the sweet mayonnaise was just weird. Husband thought it was "ok" which is why I gave it two stars as opposed to one.
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3 users found this review helpful

Very Easy Fruit Salad

Reviewed: Feb. 28, 2012
My family liked this recipe. The only thing I changed was to add more kiwi and omit the bananas. I was pleasantly surprised by the added sweetness of the peach pie filling since strawberries are out of season and have a tendency to be really tart right now. I should add that my 18 year old son asked me what the "goo" was on the fruit before he would eat it.
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3 users found this review helpful

Grilled Pizza Wraps

Reviewed: Feb. 28, 2012
I made this to take to a super bowl party. Everyone loved it and it was SOOOOO easy to make. Have made this for quick lunches, suppers and appetizers several times since then. The only change I make is to use Hunt's Zesty Spaghetti sauce in the can. It is much cheaper than the jar pizza sauce around here and my family likes the added little kick.
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2 users found this review helpful

Foil Wrapped Veggies

Reviewed: Feb. 28, 2012
My family loves this recipe. We have made it too many times to count. It is great in the summer when you don't want to heat up the kitchen. Also, it is easy to customize each individual packet based on each diner's likes and dislikes. I've followed the recipe exactly and have modified it based on what I have on hand. Awesome recipe and the cooking time is usually 30 - 40 minutes on medium high heat. It is VERY important to turn the packets over at least once because if you don't the olive oil will burn the potatoes to the bottom :)
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3 users found this review helpful

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