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Caramel Bars

Reviewed: Nov. 4, 2007
Oh, yeah. Yum. Ooey-gooey, crunchy-chewy. It's gotta be healthy with all those oats, right? And, all that protein in the nuts? Well, there, I've justified this wonderful little snack for you so you can make these fabulous bars. As others suggested, I doubled EVERYTHING except the carmel - I will use the whole bag next time though. I used a professional 10"x10" pan and baked the base for 15 minutes and the bars for 18 minutes. They were perfect. I cut them when cooled. I actually made two batches at the same time and made one with pecans/chocolate chips and the other with walnuts/no chocolate chips. You should try this recipe if you need a ooey-gooey-chewy-crispy-crunchy fix. I really wouldn't decrease the butter as others suggested - come on, it holds the oats and nuts together! :)
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10 users found this review helpful

Valentino's Pizza Crust

Reviewed: Feb. 5, 2007
This is an excellent crust. I've made it three times in two days. I mixed it in a mixing bowl with my Kitchen Aid and the flat beater. I dumped it on a large pizza pan and pressed it as thin as possible. I drizzled with olive oil, topped with cheese and then pepperoni and jalapenos. I baked at 450 degrees until browned and it was really good. The second one was pretty much the same. For the third one, I mixed it up in the Kitchen Aid but let it rise for two hours. I pressed it onto the large pizza pan as thin as possible making a really nice thick edge. I drizzled with olive oil and added chesse and then pepperoni and italian seasoning. I baked at 450 also and it was really, really good. This crust is so easy - keep working with it until you can make it the way you like it. It was extremely easy! Have fun!
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7 users found this review helpful

Blueberry Sauce

Reviewed: Aug. 5, 2006
Yum! Nice and thick! After pouring into a serving dish, I got to lick the spoon. Really good but could be a dash sweeter. I used frozen berries and the sauce was great for my cheesecake (Chantal's recipe). The sauce did thicken as soon as I poured in the cornstarch - don't think you can just remove from heat at that point - you need to cook it for the 3-4 minutes or the constarch will taste "chalky". It made me wanna bake a pie!
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1 user found this review helpful

Grandma's Onion Rings (Southern Style)

Reviewed: Jul. 11, 2006
I'll give it five stars even though I made some changes. Great idea double dipping. I added a little sugar to the flour and used a whole egg rather than just the white. The onions were covered completely and were actually much prettier than those pictured but they didn't last long enough to take a picture! Yummmmmy.
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15 users found this review helpful

Quick Chicken And Wine

Reviewed: Jun. 23, 2006
People, people, people. Wet chicken, dredge in flour, dip in egg, roll in breading - everything sticks.
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2 users found this review helpful

Tangy Honey Glazed Ham

Reviewed: Jun. 19, 2006
I bought a big ol' ham from Sam's and sliced it really thick. While they cooked on the grill, I whipped up this glaze. It was fantastic! I didn't have the orange zest but I did have everything else. I used the juice from canned pineapple rings and put the rings on the grill. It was sooooo good. I think I could eat the stuff on pancakes!
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4 users found this review helpful

Roasted Pork Loin

Reviewed: May 18, 2006
Really, really good. I used 1 Tbls salt which I think was just a little too much. I thought the Rosemary was a little strong too. The garlic was also strong. So, my husband and I slurped up the whole thing! I'm kidding. Well, there was a little left! Actually, I will ease up on the salt and rosemary next time but everything else will remain the same. I did a pork tenderloin which was two pieces, each weighting about one lb. I baked for the first hour covered and removed the foil for the second hour. I had lots of juices in the pan, so I removed the tenderoins to a platter and covered with foil to rest. I reduced the juices and added the wine. I sliced the tenderloins and added them back to the bubbling juices and reduced the heat so it could simmer for about 5 minutes. Yum. Anxious to try again.
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10 users found this review helpful

Bourbon Pecan Chicken

Reviewed: Jan. 11, 2006
I can't stand when someone rates a recipe poorly and didn't use the exact ingredients. Well, I hate to say it but I was out of dijon mustard so I used chipotle mustard and a marinade instead of worchestershire sauce because I was out of it too. I only whisked in 1/2 cup butter rather than 3/4 cup but let me tell you - this chicken is OUTSTANDING. My husband even commented on how tender it was. The breast were, I thought, very thick but 10 minutes per side was just about perfect. I served this with rice and it was just absolutely delicious. Thanks for the recipe - I'll be making this again!
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1 user found this review helpful

Mom's Zucchini Bread

Reviewed: Jul. 9, 2005
Really, really good. Don't make any changes to ingredients. I did bake mine in a tube pan for exactly one hour and it was perfect. I was even told by a County Fair judge to enter it this summer. Perfect recipe. I also picked the zucchini about 10 minutes before I made it. Fresh is good. :)
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2 users found this review helpful

New York Cheesecake II

Reviewed: May 18, 2005
I made this cheesecake as directed although I took the advice to lower the temp to 350. It was good - depending on what you are looking for. I thought it was really, really creamy which was good but it lacked a little flavor and I used REAL vanilla. I also did the water bath. I covered the bottom with foil but I'm beginning to think I'd rather have a cracked top than a soggy crust. You don't have to have a hole in your foil to get a soggy crust, it just creates a lot of condensation in there. It was good if you like creamy versus dry.
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1 user found this review helpful

Bill's Blue Cheese Dressing

Reviewed: Feb. 21, 2005
Make it just like it says - don't thin -just enjoy. Yum, yum. I work at a famous steakhouse and this is almost identical. I absolutely love it even though I don't like bleu cheese. You gotta try this. I doubled the recipe also and shared with my sister. It keeps a long time in the fridge too. Yummy
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2 users found this review helpful

Tangy Sliced Pork Sandwiches

Reviewed: Feb. 21, 2005
Just okay - made recipe as stated and it was just okay. Kinda like BBQ without the BB..............
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0 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Feb. 5, 2005
Owning a cafe and baking thousands of cookies, I feel qualified to say that I seriously feel like I wasted a pound of butter. I've been eyeing this recipe for quite a while and finally decided to try it. I should have trusted my instinct. Yes, these were nice and soft - but that's it. No flavor at all. If you must make these - at least add 1 tsp salt. It saddens me to think that so many people love this cookie when there are much better cookies out there. Try Mrs. Sigg's Snickerdoodles or Aunt Cora's Peanut Butter - THOSE are good cookies.
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7 users found this review helpful

Zeke's Tortilla Soup

Reviewed: Jan. 6, 2005
Really, really good soup. I, too, added a can of corn and a can of black beans. I accidentally added an extra can of tomatoes too. Three stores later and no corn tortillas so I bought flour tortillas. They MADE the soup. We dolloped on sour cream and jack cheese. It did make a lot but it was even better the next day. Try it, you'll like it!
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1 user found this review helpful

Spicy Bean Salsa

Reviewed: Aug. 23, 2004
So easy to make and so good. Nice and spicy - went over well at our picnic. Used Frito scoops which were good but I bought low carb tortilla chips, cut into wedges, sprayed with Pam and baked at 450 until crip and then sprinkled with Kosher salt. It was yummy!
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0 users found this review helpful

Can't Get Enough Caramel Cookies!

Reviewed: Apr. 1, 2004
Okay - it sounded like a good idea at the time. I bake all the time and have literally made hundreds of batches of cookies (I owned my own cafe). These are NOT cookies. But.....after reading the other reviews, I doubled the recipe except for the salt and baking soda (which was the perfect combination) and I baked for 8 minutes which was not nearly enough. So, I stirred it around a bit and baked a little more. Then I added raisins, sliced almonds and coconut and baked a little more. I kept stirring to break it up a bit. I guess total baking time was 25-30 minutes. I ate some of it while warm which was good but this morning - I put some in a bowl and poured milk on it and it was really good. It even stayed somewhat crunchy. So, the reason this got ONE star is because it's NOT a cookie, it's cereal. :) It would also be good stirred into yogurt or sprinkled on ice cream.
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2 users found this review helpful

Irish Cream Bundt Cake

Reviewed: Feb. 17, 2004
Awesome! I also used brown sugar instead of white for the glaze and boiled it for about 4 minutes. I used Kahlua instead of Irish Cream and it was divine. I let the cake cool in the pan, poked holes and poured on the glaze. After it cooled, I turned (carefully) it over onto a serving platter. It's a hit. I'm making this one again.
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2 users found this review helpful

Buttermilk Pancakes II

Reviewed: Sep. 24, 2002
Yum! I was out of buttermilk so I put about 1 tsp of vinegar (or you can use lemon juice) in the one cup measuring cup and then filled with milk. By the time I was ready to mix the two together, I had "buttermilk". I scaled the recipe for "4" rather than "12" because I was alone but I barely ate half of them. I didn't even use a fork, I just poured the syrup on a plate and dipped! Piggy, don't you think? :) I am saving the rest for tomorrow and will just toast them in the toaster-oven. Can't wait!
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528 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Sep. 18, 2002
Eight Snickerdoodle recipes later, THESE are the best! Crispy/Chewy. The key here is to make them big so the centers stay soft. No little hard balls, alrighty?
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9 users found this review helpful

Oatmeal Peanut Butter Cookies

Reviewed: Sep. 18, 2002
The best texture - crispy/chewy. I've been craving cookies for a while and these really hit the spot. Here's my hint. I ALWAYS double cookie recipes because I figure if you're going to go the trouble - make a BUNCH of cookies. And, I ALWAYS use butter. I mixed these up and scooped them onto parchment lined cookie sheets. I put the first sheet in for 7 minutes. I put the second sheet in under the first and bake for 7 minutes. When the timer goes off, I take the first sheet out, move the second sheet up and put the third sheet in. Seven minuets later, I do it again. The last sheet bakes quicker than 7 minutes but if you like them really dark and crunchy leave them in. Happy Cookies!
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12 users found this review helpful

Displaying results 21-40 (of 61) reviews
 
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