Tartla Recipe Reviews (Pg. 1) - Allrecipes.com (13576959)

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Caramel Frosting I

Reviewed: Jun. 6, 2015
Absolutely perfect! Not only did I try it with brown sugar (as written) but I also tried this using white! Both frostings came out perfect! If anyone wants a fast, easy, foolproof frosting recipe, this is the one! I'll be using it every week! Thank you, MaryKaye!
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0 users found this review helpful

Deep-Fried Onion Rings

Reviewed: May 3, 2014
Tried this today using 100% whole wheat flour (all we had in house) and boy was this ever delicious! Everybody LOVED them! Thank you so much, Elle! Fantastic recipe!!!
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4 users found this review helpful

Easy Sugar Cookies

Reviewed: Dec. 13, 2013
Made 3 easy changes based on what I had in the house: used 100% whole wheat flour, Billington's Unrefined Caster Sugar in place of white, and on the advice of another reviewer, upped the vanilla extract to 2 teaspoons. The cookies turned out perfect! They're easy & quick to make. They cool fast & firm up perfectly. Our family loved the texture, too! Thank you for a great recipe, Stephanie!
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1 user found this review helpful

Grandma's Corn Bread Dressing

Reviewed: May 18, 2013
Amy, your grandmother most definitely knows how to cook. God bless her. I have tried 5 other cornbread dressing recipes during the past 6 months in hopes of finding "the one". Was disappointed for one reason or another each time - until I tried this one by your dear grandmother. A super hit! As I reluctantly added the entire 2 T. sage, I was afraid it wouldn't be good. Boy was I in for a thrilling surprise! It was superb! So easy and so simple to just follow this excellent recipe as written; however, I did take another reviewer's advice and mix the sage in with warmed chicken stock. And, as per Jessica's 2007 review, I did stir the stuffing 3 times in the oven (once every ten minutes) and oh my, the texture was just perfect and heavenly. I used my own homemade cornbread recipe as we don't have Jiffy easily available here. Thank you so much for posting this, Amy. Now I can finally relax at Christmas and Thanksgiving and not stress about "what if the dressing isn't any good". Salt, pepper and sage. Those are the only seasonings necessary. Can't rave about this enough. THANK YOU and God bless your dear grandmother ! ! !
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32 users found this review helpful

Buttermilk Hush Puppies

Reviewed: Feb. 16, 2013
This was perfect. Thank you so much, Mama Smith, for a recipe the family will love and look forward to again and again. Only change I made was use 100% whole wheat flour in place of the all purpose. Perfect texture and taste. All of us loved these.
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1 user found this review helpful

Making Crispy Onion Rings

Reviewed: Apr. 29, 2012
Incredible. As many have, I've been searching for years for an easy and foolproof onion rings recipe. This is it. Chef John, your techniques and recipes are the best. A good friend of mine was frustrated b/c she couldn't get the hang of how to make homemade mayonnaise. She found and tried Chef John's method and it turned out perfectly for her. She was so thrilled, you'd have thought she'd won the lottery! :p Well, now I know exactly how she felt, since I can now (finally!) make homemade onion rings that look and taste fantastic! The only change I made was to use whole wheat flour since that's all we had in the house. These are so awesome, Chef John. You're one of the finest chefs and educators out there. Thank you for giving us this great recipe!
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23 users found this review helpful

Whole Wheat Ginger Snaps

Reviewed: Mar. 17, 2012
Perfectly heavenly as is! Absolutely would not change a thing!
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1 user found this review helpful

Tried 'n' True Peanut Butter Cookies

Reviewed: Dec. 10, 2011
What a perfect winter pick-me-up these cookies are! I used crunchy peanut butter & 100% whole wheat flour for them & they were just heavenly! The entire family loved them. If you're craving a stronger peanut butter flavor, add one cup peanut butter & subtract one cup of the butter flavored shortening. We've tried them both ways & both are fantastic. Thank you for this delicious recipe, Emma Lee!
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6 users found this review helpful

World's Best Lasagna

Reviewed: Dec. 6, 2011
Sorry, Johnchandler. My family and I have had lasagnas that required way less work with far fewer ingredients that have tasted infinitely better.
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21 users found this review helpful

Pie Crust III

Reviewed: Oct. 8, 2011
We used this crust for our favorite apple pie recipe yesterday and what a hit! I used all 100% whole wheat flour for it and it was excellent! (I also added 2 tsp. unrefined sugar, 1 tsp. sea salt.) 5 stars for flakiness, taste, simplicity and on the dough being easy to work with. I couldn't ask for more! Thank you so much for this one, GAF55. Our family loved it!
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8 users found this review helpful

Mini Salmon Loaf

Reviewed: Jul. 28, 2011
Changed this a bit due to necessity (being out of certain ingredients) & taste preferences. We used the skin, bones & Salmon liquid instead of the milk. 'Buttered' the mini loaf pan & sautéed the onion & celery in 1 T. butter & 1 T. oil. Added a little more pepper & salt than called for & a little over 1/2 tsp. dill + 1 T. honey. We used 1 cup rolled oats in place of the bread crumbs & baked for only about 30 minutes. More would have been too long in our oven. The top got crusty & the inside stayed moist. Omitted the dill sauce. For us, buttery mashed potatoes & sautéed green beans went perfectly with this dish! Thank you for a great textured, versatile salmon loaf recipe, Patricia!
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12 users found this review helpful

PHILADELPHIA Marble Brownies

Reviewed: Apr. 26, 2011
Easy, simple, delicious!
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27 users found this review helpful

Crispy and Creamy Doughnuts

Reviewed: Mar. 31, 2011
I decided to try baking these. Willing to settle for a less KK taste & a slightly heavier donut while knowing that the glaze adds so much to these, I: #1 halved the recipe #2 used 100% whole wheat flour + 2 tsps. cinnamon #3 did first rise in bread machine #4 did second rise in oven at lowest possible temp #5 After 35 minutes on 2nd rise, I turned oven up to 375° & let bake for 14-17 minutes. #6 I glazed immediately. The donuts themselves were not very sweet but the glaze took care of that. Unlike the fried donuts, they keep better in the fridge and don't have to be warm to taste great. We had tried them the original way first and they were fantastic that way too! But we wanted something we could easily refrigerate and that was a little less oily than regular donuts, so we baked instead of fried. This is an excellent recipe, thank you so much for putting it out there for us.
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10 users found this review helpful

Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Feb. 2, 2011
What a satisfying treat this was last Sunday! A perfect pick-me-up that the whole family loved. The only change I made was, I used 100% whole wheat flour. Thank you for a truly delicious recipe!
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8 users found this review helpful

Pizza Mac Casserole

Reviewed: Jan. 31, 2011
I love the simplicity of this hearty, delicious dish. I used whole wheat elbow macaroni and our own homemade pizza sauce. When the meat was almost done, I added one T. of Italian seasoning. A very satisfying, filling meal! Thank you, Trish!
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16 users found this review helpful

Grandma's Iron Skillet Apple Pie

Reviewed: Jan. 21, 2011
Absolutely the best apple pie my family and I have ever had. The only changes made were, we made our own crust, used 100% whole wheat flour, and used unrefined turbinado sugar in place of the white. I rolled the crusts out very thin. This worked perfectly. Baked the pie 45 minutes, then turned off the oven and let it sit in there while we had our dinner. What a rich delight that pie was! Thank you so much, T. L., for a recipe that thrilled the whole family! We just loved it!!
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10 users found this review helpful

Grandma's Butterscotch Pie

Reviewed: Jul. 11, 2010
Oh so good! Takes me back 30 years ago to a lovely butterscotch pie I used to enjoy in a good high quality cafeteria. The only change I made was, I didn't use a double boiler. Straight into the saucepan. This pie couldn't be better, and it's minus all those taste enhancers, artificial colors, and other nasty chemical additives.
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5 users found this review helpful

Honey Graham Crackers

Reviewed: Sep. 24, 2009
This is the best Honey Graham recipe I've found. I made 2 changes: I used 1 tsp. cinnamon added to the dough itself (saved adding more sugar to the top). I've found that a little cinnamon added to whole wheat flour (when it's going to have sugar in it anyway) often helps take the "wild" taste out of it. I also used 100% whole wheat flour - no white. It was great, and even better the second day. A delicious, munchable, mellow graham cracker! Thank you, Rebecca!
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14 users found this review helpful

No Beans About It - Chili

Reviewed: Jun. 25, 2009
Our new favorite! Omitted the vinegar, added water in it's place - and instead of canned tomatoes, used 10 fresh, ripe, peeled & chopped tomatoes. Wow! Talk about delicious! The flavor was so good, we didn't even care that the texture wasn't exactly the same as canned. We didn't even wait to get out the stick blender to process it - we just ate it! I let it simmer on low about an hour in a cast iron deep fryer. I also added 1 T. brown sugar, 2 T. molasses (we like our chili a little sweet) and 1 T. homemade prepared mustard. The recipe is very versatile and forgiving and easily tailored to one's tastes. No more canned chili for this family! Thank you so much!
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16 users found this review helpful

Scottish Shortbread II

Reviewed: Jun. 22, 2009
I used 100% whole wheat flour and unrefined sugar and it was excellent. Thanks for a great recipe!
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8 users found this review helpful

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