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

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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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3 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

Bada Bing Bada Banged Potatoes

Reviewed: Aug. 8, 2011
These are excellent! But not for the calorie-conscious! Used regular ole Idaho potatoes, because that's what I had on hand. Read through the reviews and, as suggested, combined all the seasoning and the oil and butter (more oil, less butter) first, then gently rolled the squished potatoes in this mixture before baking. I did oil my pan first, but truly I don't think you need to; it made the potatoes even "oilier" - however, they were nice and crispy on the bottom, probably because of the extra oil!
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3 users found this review helpful

Bacon Roasted Chicken

Reviewed: Aug. 2, 2011
sorry, but I didn't find anything particularly spectacular about this chicken. The basic "beer can" chicken is just as good . . . you can always throw a couple strips of bacon on top of the beer can chicken as it cooks, because really that's the only thing different about this recipe.
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2 users found this review helpful

Slow Cooker Creamed Corn

Reviewed: Aug. 2, 2011
This is an EXCELLENT creamed corn; I took another reviewer's advice and heated the cheese and butter on the stove-top before adding to the corn/sugar/salt in the crockpot; I believe it does help with the consistency so you won't have any clumps of cream cheese. I would recommend 24 ounces of corn, as opposed to the 16 called for in the recipe; I felt there was just a bit too much "sauce" for the amount of corn.
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2 users found this review helpful

Dark Chocolate Brownies

Reviewed: Jul. 26, 2011
This brownie could be so wonderful, but I was very disappointed in the cook time . . . after 40 minutes they were totally raw in the middle; cooked another 5 minutes and still too gooey. Cooked almost 50 minutes to get the middle done (and yes, I know to take them out while still loosely set in the middle, but these were WAY undercooked at 40 and 45 minutes) and the outsides were hard and no longer chewy. I should have covered the outsides with foil to prevent over-cooking, but hey, if you have to go thru all that trouble, why bother with this recipe? Perhaps the oven temp of 325 degrees was a misprint? Maybe cooking at 350 would help? So, even after 50 minutes of cooking, these brownies are still not cooked in the middle. Won't make again.
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32 users found this review helpful

Slow Cooker Sausage 'n' Grits Meatloaf

Reviewed: Jun. 2, 2011
VERY dry; extremely disappointing, and I followed the recipe exactly.
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9 users found this review helpful

Roasted Garlic Bread

Reviewed: May 18, 2011
REALLY tasty; not as good re-heated, so be sure to eat it all up the first go-round. PLENTY of topping for two small demi-loaves of bread.
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1 user found this review helpful

Displaying results 41-60 (of 115) reviews
 
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