TORTUGAS2X Recipe Reviews (Pg. 2) - Allrecipes.com (1420522)

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Artichoke Spinach Dip

Reviewed: Dec. 25, 2009
The hubs says this is the best spin dip ever! 4 stars due to the following mods:added half a yellow pepper and 2 cloves garlic with the butter, subbed half the sour cream for mayo, subbed half the parm for mozz, added a couple splashes of worcestshire. This one's a keeper!
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1 user found this review helpful

Make-Ahead Turkey Gravy

Reviewed: Nov. 27, 2009
Best gravy ever! I used drums as they were out of wings. Also added some garlic and Balls cajun seasoning. Didn't need to use all the flour, and I used Wondra. PERFECT!
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1 user found this review helpful

Easy Alfredo Sauce I

Reviewed: Oct. 29, 2009
I like this recipe because it's basic and you can add to it. But my rule for alfredo has always been keep it equal = equal parts butter, cream, and cheese, and that has worked for me for years. The cheese is def. to taste, but equal parts cream and butter seems to yield the consistency I like. I also added an egg yolk. Served over buitoni muhroom ravioli. DELISH!!!
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0 users found this review helpful

Butter Chickpea Curry

Reviewed: May 31, 2008
WOW!! This is so yummy! I followed the recipe pretty much to a tee... only difference is I added more garlic plus one red pepper, plus some ground red pepper to kick up the spice. I bet it will be even better tomorrow. I can see this being very adaptable... switching out potatoes for veggies, etc. Also, I used lite coconut milk and it was still creamy and delish. Definitely a keeper, thnx!!
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30 users found this review helpful

Shish Tawook Grilled Chicken

Reviewed: May 29, 2008
While this was tasty, it tasted nothing like the shish tawook i get at my local middle eastern deli. full disclosure: i used chicken on the bone, so i did not do kabobs. I'm wondering if chunking the chicken would have added more flavor? In any case, made a nice meal, served with grilled pita, and a simple salad of tomatoes, cukes, onions, topped with feta and basalmic.
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1 user found this review helpful

Real Hummus

Reviewed: May 26, 2008
Some of the best hummus I've made, followed the recipe pretty much to a tee...will tinker from here. Thanks!
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0 users found this review helpful

Parker's Famous Margaritas

Reviewed: May 25, 2008
I'm a big fan of fresh lime juice margaritas (I despise sour mix!!) but these were a little too strong and too tart for me. I added some sugar and that helped out a lot. VERY strong as written, but on the plus side, they were good for sipping as they still had kick even as the ice melted and they watered down.
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33 users found this review helpful

Beer Margaritas

Reviewed: May 25, 2008
Quite yummy and potent. I much prefer a margarita made with fresh lime juice and cointreau,but this is a great way to make margaritas for a party, and do it cheaply. Can't taste the beer!! As written they (without sprite or water) they are on the sweeter side.
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1 user found this review helpful

Jay's Jerk Chicken

Reviewed: Mar. 17, 2008
This was pretty good. I used chicken breasts, and pounded them first, and I think this helped them suck up the flavor of the marinade. Served with cilantro rice. Yummy and nice change of pace from my standard chicken recipes.
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1 user found this review helpful

Curried Coconut Chicken

Reviewed: Mar. 3, 2008
ugh... this is NOT what I was expecting... tasted NOTHING like coconut curry I've had before. Perhaps I was expecting Thai style and this is Indian? NO idea, but I won't be making this again.
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Healing Cabbage Soup

Reviewed: Feb. 17, 2008
Tasty! I"m giving 4 stars as I went with the mods others had suggested: carrots, celery and some canned beans. I think I may have screwed up by using tomatoes with oregano and italian spices... I think I would have liked it better with regular canned tomatos. All in all yummy, and will make again.
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1 user found this review helpful

Warm Blue Cheese Dip with Garlic and Bacon

Reviewed: Feb. 4, 2008
I really liked this and will most definitely make again. I did get comments from several people who said, “yummy, but too potent for me.” or “I can only eat a little.” so just to keep in mind when serving to groups. Also, I originally found this recipe to be served topped with toasted walnuts, so that’s how I made it, and I think it added a lot to the dish... Especially if you are serving with grapes and baguette as I did, Made for a nice presentation. I used the pre cooked real bacon pieces, and it worked nicely. Also just used plain Publix brand gorgonzola to keep it as mild as possible. I think this would make an insanely delicous spread for a cold roast beef wrap, or as a steak topper. YUMM!!!
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Make Ahead Lunch Wraps

Reviewed: Jan. 29, 2008
Just polished one off for lunch, and it was delish! I omitted the rice and corn, just lightly rinsed the beans (didn't want to rinse all the seasoning away) and then heated the beans in a little olive oil, adding fresh garlic and some diced onions and Balls Cajun seasoning. Added fresh cilantro, and added a little cheese to each burrito as I made them. This recipe is the bomb, and ideal for customization. Thanks for sharing... will make again and again and again. I'll never buy another pricey frozen Amy's burrito!!!
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2 users found this review helpful

Bleu Cheese Coleslaw

Reviewed: Jan. 8, 2008
This was pretty tasty, but i was hoping for something more similar to the slaw served at J.Alexanders. This is good base, but I will keep trying!UPDATE: I think it would make a difference if you use a highquality blue cheese... all my store had was Treasure Cave, which is mild. Also, next day my cole slaw was not at all runny, I think the key is really draining it well of the cider mixture.
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6 users found this review helpful

Best Beef Dip Ever

Reviewed: Jan. 8, 2008
To be fair, this wasn't horrid, but it was not worth making again. Just tastes like salty, soy-saucy pot roast. I did cook overnight and refrigerate the following day as suggested, and also used low sodium broth and soy sauce. But it just tasted too soy-ish. I much prefer the recipes on this site for italian beef.
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3 users found this review helpful

Blender Hollandaise Sauce

Reviewed: Dec. 26, 2007
I have made this recipe twice. The first time it came out perfect. The second time the sauce broke, creating a gooeey, unsightly looking mess. I did pretty much everything the same, the only thing I can figure is that the butter was too hot and bubbly the second time. In any case, I made the recipe exactly as is, and would definitely use it again. I think next time I will add a little more tabasco for a bit more zip. Overall, recommended, as it is very easy, especially if you have everything measured out in advance.
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Crescent-Wrapped Brie

Reviewed: Dec. 21, 2007
Easy, impressive and fabulous. I topped with rasberry preserves and pecans, and it was to die for!! Can't wait to try with pesto next... YUM
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47 users found this review helpful

Broccoli Crawfish Cheese Soup

Reviewed: Dec. 21, 2007
I would say this recipe is just Ok. Despite liberal use of Balls Cajun Seasoning (my sister sends it to me from Louisiana)it was rather bland. I'm thinking it maybe would have benefited from some sauteed celery or green or red pepper? At any rate, we did eat it, and it was by no means horrid, but for the amount of calories involved, I won't be making again, just not good enough.
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1 user found this review helpful

Local Kine Wontons

Reviewed: Dec. 17, 2007
These are pretty good, but I did not care for the water chestnuts in the mix. Next time will omit. I think also will make with real crab the next time. Easy to shape when you use mini muffin tins as a guide. Will make again with my mods to personal preference. Thanks for sharing!
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Cha Cha's White Chicken Chili

Reviewed: Dec. 3, 2007
Given the many comments about how spicy-hot the recipe was as is, I skipped the canned jalapenos and peppers and replaced with a can of Rotel. As a result, I only needed one can of broth. I also added one carrot and some extra garlic. It was pretty good, and my husband liked it also, but I don’t know that I liked it well enough to make it again, at least as I did. I think it went from super spicy to borderline bland.
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