Teresa Recipe Reviews (Pg. 1) - Allrecipes.com (137361)

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Classic Spanish Sangria

Reviewed: May 5, 2002
Followed the recipe exactly for Cinco De Mayo and it was very good. My husband and I really enjoyed this and would definitely make it again.
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8 users found this review helpful

Babka III

Reviewed: Apr. 11, 2004
Authentic recipe! This babka tastes just like the kind you buy at a Polish bakery.
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10 users found this review helpful

Mama's Italian Wedding Soup

Reviewed: Apr. 22, 2002
I made this for dinner tonight and it was excellent. I used Orzo pasta, and it was very flavorful! Very easy to make and I would make it again.
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5 users found this review helpful

Allie's Delicious Macaroni and Cheese

Reviewed: Apr. 26, 2002
Out of all of the Mac & Cheese recipes on this site, this is my favorite. I like my mac & cheese simple, flavorful and creamy. A couple of pointers: It's really important that when making the roux you cook it properly. If you don't, you'll end up with a grainy uncooked flour textured sauce. You want to achieve a blonde roux, and if you're not sure how to do that, Allrecipes has a great article on it here: http://allrecipes.com/HowTo/Making-Roux-Step-by-Step/Detail.aspx You'll end up with a beautiful creamy sauce before you've even added any cheese. Omissions/Additions: I did made some changes, but they're based on personal taste/preference: 1) Omitted the ham - because I don't like it. 2) Increased the amount of macaroni to 12 oz. However, do not increase to an entire 16 oz. box. I made that mistake once and ended up with way too much pasta and not enough of the sauce. 3) Added 1 tsp of dry mustard and 1 tsp of Worcestershire sauce 4) Omitted cayenne pepper - I don't like it. 5) Use 15 oz. total of any combination cheese you like! I used 5 oz of cheddar, 5 oz. of Monterey Jack, 5 oz. of Velveeta. 6) I don't like my mac & cheese to have a crispy top layer, so I baked for 20 - 30 min. Everything is cooked already, so you only want the mac & cheese to "set". That's it! The beauty of this recipe is the roux and the amount of cheese. You can modify the types of cheeses you use per your preference. I've used this recipe religiously since I discovered it in 2002!
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8 users found this review helpful

Baked Seafood Au Gratin

Reviewed: Aug. 30, 2002
Excellent! I recommend using only the freshest seafood and only real crab meat. We had it with angel hair pasta and a spinach salad. Yes, it is expensive, but good seafood makes all the difference. And, it is still cheaper than eating in a restuarant! My whole family (inlcuding my 2 year old and 3 1/2 year old) finished their plates, and my husband had 2 huge servings. It takes alot of work, so definitely give yourself the extra time, but it is well worth it. I rate it 5 stars for a home cooked meal. It isn't a 5 star quality restuarant meal, but I'm not a 5 star restaurant chef, and it is one of the best things I've ever made at home.
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35 users found this review helpful

Almond-Crusted Halibut Crystal Symphony

Reviewed: Oct. 18, 2002
I made this for Christmas Eve dinner. I made it exactly as the recipe stated with no changes. Very elegant and rich in flavor. My very picky husband (who travels quite a bit for work, and has eaten in many great restuarants) absolutely loved it, and I can assure you, that speaks volumes!
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5 users found this review helpful

Mexican Style Dip

Reviewed: Dec. 11, 2002
I made this for a Christmas party and it was completley gone in less than an hour. This recipe is incredibly good. It is definitely a keeper! I did make it with a few alterations. 1) I didn't add any water with the taco seasoning mix 2) I added the whole jar of salsa only because it didn't look as though 1/2 cup of salsa seemed like enough. Maybe because I didn't add the water???? 3)I added refried beans after the cream cheese per other people's suggestions.
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8 users found this review helpful

Shrimp Scampi Bake

Reviewed: Oct. 8, 2009
I incorporated the most helpful review, and I wish I didn't. I think the recipe would have been better with a full cup of butter (Eeek - must hit the gym tomorrow!) and 2 Tbsp of Dijon mustard, as the recipe calls for. The reason why?? The extra sauce is the perfect accompaniment to a full 16oz. box of cooked pasta. The only minor thing I would do is cook the fresh garlic in a wee bit of butter before adding the other ingredients to the saucepan, as the 12-15 minutes in the oven wasn't enough to cook the garlic and it seemed a bit raw. Otherwise, the recipe is PERFECT as is.
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2 users found this review helpful

French Bread

Reviewed: Dec. 26, 2009
VERY tasty bread. However, if you own a Zojirushi bread machine that uses a preheat as part of the dough cycle, DO NOT use warm water; use cold water, otherwise the preheat in your dough cycle will overheat the water and end up killing the yeast. The end result was a tasty flat-bread that did not rise whatsoever. Lesson learned on my part using my new Zoji, but thought I would pass that along.
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6 users found this review helpful

Red Skinned Potato Salad

Reviewed: Jul. 6, 2002
I used low fat mayo and real bacon bits. I also added paprika to the recipe. I made this for the 4th of July, and my whole family really liked this recipe. We plan on making it again this week. It is definitely a keeper.
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0 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Sep. 7, 2009
I made the recipe with some slight changes as mentioned by other reviewers, and after making it will make 2 more changes. Hmmm... after all these changes, it almost becomes a brand new recipe. Anyway, this is what I did: 1. I added 2 slices of bread to the bottom of the pan (before adding the meatloaf mixture in) to absorb the fat while it baked. I just tossed the bread afterwards as the other reviewer mentioned. 2. Instead of cracker crumbs, I used 3 slices of bread, which I cut up into tiny pieces. 3. I used 1/4 cup of milk as others mentioned, but did use 2 eggs as the recipe called for. 4. Added 1 tbsp. Worcestershire sauce to the meatloaf mixture. 5. I made the glaze using: 1/2 cup ketchup, 1/4 cup brown sugar, and 1 tbsp. Worcestershire sauce. I added this to the top of the meatloaf about 30 minutes into baking, so that it would glaze over nicely without overcooking it. The result: The glaze was awesome, and the meatloaf was good. I thought the meat was a little tough. I used extra-lean ground beef and I wonder if there simply wasn't enough fat. Perhaps next time I'll try something slightly less lean. Another thought was that I only used 1/4 cup of milk instead of 3/4 cup as the recipe called for. Perhaps bringing up to 3/4 cup of milk would help. One of the biggest changes I would make would be to fry the onions in a bit of olive oil prior to adding it to the meatloaf mix. I added the chopped onions raw (per the recipe), but they didn't cook all the
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3 users found this review helpful

Anniversary Chicken I

Reviewed: Apr. 26, 2002
I thought the recipe was good -- but it wasn't spectacular. I might make it again, only because it was really easy to make.
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0 users found this review helpful

Kielbasa and Potato Bake

Reviewed: Sep. 20, 2004
Sorry, but I really did not enjoy this recipe. I'm Polish and my father brought me some authentic kielbasa from a Polish deli. I was looking forward to trying a different recipe with the kielbasa, so I found this one, and followed it perfectly. It took a fairly long time to cook (1 1/2 hours in the oven) and it came out OK, but I didn't think it was anything special.
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0 users found this review helpful

Baked Pork Chops I

Reviewed: Dec. 20, 2011
In preparing this recipe, I took into consideration some of the other suggestions (e.g. frying the meat until the coating was crispy, cooking the soup/wine sauce in a saucepan separately, adding fresh garlic and mushrooms to the sauce, and reducing the oven time to about 20 - 25 minutes.) The result? Although the dish "looked" good, it still lacked flavor and was bland. It needed more oomph. Perhaps more garlic or salt or pepper, but it tasted like plain ol' pork chops with breading and mushroom sauce. My kids and father-in-law agreed with me as well. I also found that after pan frying the pork and putting it into the oven (without adding sauce), the coating still became soggy. Why bother frying the meat in 4 Tbsp of oil (fat, calories, etc.) if it doesn't retain the crispy coating and just becomes soggy? You would think that with over 3,000 mostly positive reviews, this recipe would be a sure thing, but that wasn't my experience. I won't be making this again.
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1 user found this review helpful

Sweet Potato Souffle III

Reviewed: Nov. 29, 2001
I thought this recipe is more for a casserole type of dish, not a souffle. Also, the recipe is much too sweet. It was so sweet, no one during Thanksgiving dinner could finish their serving. It was sweeter than the pumpkin pie and apple pie we had for dessert! I think it would be much better if the recipe called for half the sugar, and reduce the amount of the brown sugar & pecan topping.
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49 users found this review helpful

 
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