Tracy Recipe Reviews (Pg. 3) - Allrecipes.com (13899200)

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Bacon Wrapped Pork Medallions

Reviewed: Apr. 28, 2012
declicious, but probably not worth the time and trouble to make, on a regular basis. Took more than an hour of work, and I'd rather spend my time on desserts!
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6 users found this review helpful

Browned Butter Vegetables with Almonds

Reviewed: Apr. 28, 2012
really disappointing . . . very bland, and had so much butter, to boot! Will not make again, after all the effort of chopping all those vegetables!
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3 users found this review helpful

The Best Slow Cooker Cream Corn

Reviewed: Apr. 28, 2012
so very very tasty! Would not recommend stirring the first hour, as the cream cheese,butter and cheese are still very hard; it seemed pointless. After two hours, it makes sense and the above will start to blend in with the corn. EXCELLENT!
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2 users found this review helpful

Caramelized Onion and Horseradish Smashed Potatoes

Reviewed: Apr. 28, 2012
wonderful! Would suggest cutting up the onions into bite size bits before adding to the potatoes, as they were quite stringy and LONG in with each bite of what was, essentially, mashed potatoes.
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3 users found this review helpful

Broccoli with Garlic Butter and Cashews

Reviewed: Apr. 25, 2012
very good, but it does taste "asian" and my husband does not care for that style of flavoring in any foods.
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2 users found this review helpful

Slow Cooker Beef Stew IV

Reviewed: Apr. 1, 2012
REALLY great recipe ... I tried to make it a bit easier on myself by browning the meat the day before and putting it in the frig overnight; also peeled and chopped the potatoes and put them in a gallon ziplock baggie, covered in water with a tsp of lemon juice added, in the frig overnight (the lemon juice keeps the potatoes from turning brown; be sure to drain and rinse well before putting into the stew). Then in the morning I sauteed my onion (used only one, large, onion) and added all ingredients together into the crockpot. Took another reviewers' suggestion of using wine in place of the water, combined with the flour at the end to thicken. My son ate his with a fork it was so thick! Simply delicious, and worth the time!!!
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Meatloaf with Fried Onions and Ranch Seasoning

Reviewed: Mar. 28, 2012
very tasty, and perfect for a non-tomato-ey person. However, this meatloaf stuck to the pan, even a Williams-Sonoma goldtone pan!
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2 users found this review helpful

Rich Mashed Potatoes

Reviewed: Feb. 2, 2012
wonderful! followed recipe, except I only had half the amount of sour cream called for, so I added some additional whipping cream. They were SO good and creamy; rich mashed potatoes indeed!
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1 user found this review helpful

Chicken Delicious

Reviewed: Jan. 8, 2012
as other reviewers have written, this is not terribly flavorful, but I'm sure you can tweak it up a notch with additional spices. I only had 5 chicken breasts, so only used the one can of celery soup (no mushroom) and all remaining ingredients; just enough good sauce to cover the brown rice I made to go with it!
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4 users found this review helpful

Mint Chocolate Chip Cookies

Reviewed: Dec. 24, 2011
wonderful! Wouldn't change a thing! However, they do not stay moist more than a couple of days; eat up fast!
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3 users found this review helpful

Red Beans and Rice

Reviewed: Dec. 24, 2011
excellent combination of spices to really pump up the flavor of this traditional dish!
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3 users found this review helpful

Baked Chicken Amandine

Reviewed: Dec. 19, 2011
very bland and boring flavors; totally uninspiring. You could add spices to try to "up" the flavor of this dish, but I am rating it based on "as is."
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2 users found this review helpful

The Best Meatloaf

Reviewed: Nov. 30, 2011
very good; I followed a few others' advice and did 2 pounds hamburger and two eggs, to "stretch" the servings to 6 generous portions. One hour at 350, then 20 more minutes at 375.
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2 users found this review helpful

Crab Quiche I

Reviewed: Oct. 26, 2011
per other reviews, I used two 6oz cans of drained crabmeat, 1 tsp each of garlic powder, Tobasco and Old Bay seasoning, and red onion rather than green onion. This was a very good quiche!
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3 users found this review helpful

Mustard Chicken

Reviewed: Sep. 2, 2011
I am very stingy with my stars, but this deserves the top! As another reviewer suggested, I used honey-mustard mixed with regular mustard, and glad I did, as it gave a nice sweet flavor, but not over-powering. First I pounded the chicken breasts to an even thickness. Used the food processor to finely crush the french-fried onion rings, but I will warn you that the large can of rings will only coat just over two chicken breasts. Perhaps it's because I pounded them out, so more meat to coat, but it SO helps to cook them evenly, and they don't need to cook as long, so are more juicy and tender. Truly an excellent flavor; my son-in-law asked me to give the recipe to HIS mother; the highest compliment out there, I think!
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3 users found this review helpful

Granny Mabel's Best Bar Cookies

Reviewed: Sep. 2, 2011
I tried a reviewer's suggestion of using strawberry preserves and the already-made Philly cheesecake filling which comes in a tub in the dairy section of the grocery (my hubby doesn't care for a caramel-y taste). Pretty disappointing flavor. He said if he is going to waste his calories he'll do it on something which is better-tasting than this!
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1 user found this review helpful

Tater Tot Taco Casserole

Reviewed: Aug. 21, 2011
sorry, but I was not nearly as impressed with the outcome of this recipe as other reviewers. Nothing I can really put my finger on, just didn't "do it" for me. Thought the enchilada sauce gave it a "funny" taste - I did use the green enchilada sauce, as that's what the grocery had; perhaps if I had used red sauce? Regardless, it took almost 45 minutes to "prepare" to then put in the oven for 40 minutes . . . way too long for such a mediocre dish.
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6 users found this review helpful

Busy Day Barbeque Brisket

Reviewed: Aug. 8, 2011
Quite good, and tasty. However, was never able to "shred" the meat . . . it just never got soft enough to do so, although it was excellent just sliced thinly and served with the sauce. Did as other reviewers suggested and didn't put the sauce on until after 6 hours on low (at that point drained the meat before adding the sauce/worcestershire mixed). Then another 3 hours on LOW.
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4 users found this review helpful

Perfect Summer Fruit Salad

Reviewed: Aug. 8, 2011
Sorry, but this just wasn't right . . . followed the recipe exactly, and the "sauce" never did thicken. I kept it anyway, refrigerated it (hoping it would thicken, but it didn't) and tossed it with some seasonal fruits. It was okay, but so not worth the trouble of making the syrup.
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11 users found this review helpful

Easy French Dip Sandwiches

Reviewed: Aug. 8, 2011
This is REALLY good, for such a simply recipe. I did not have the beef consomme, so used a pkg of au jus and thickened it with 3 TBSP cornstarch, because my son does not like his bread to get soggy from dipping. This made the au jus much more like a gravy, which was still wonderful. I think the secret is in heating the roast beef in the au jus before placing on the buns.
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3 users found this review helpful

Displaying results 41-60 (of 125) reviews
 
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