TORTUGAS2X Recipe Reviews (Pg. 1) - Allrecipes.com (1420522)

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Roquefort Pear Salad

Reviewed: Nov. 9, 2005
This salad is fabulous... got raves at my holiday brunch. I definitely recommend doubling the dressing recipe, as well as making it the nite before as it really allows the flavors to blend. Don't skimp out on the avocado... the creamy texture is a wonderful addition!!
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278 users found this review helpful

Au Gratin Potatoes II

Reviewed: Dec. 26, 2005
I took some significant liberties with this recipe, and the result was AWESOME! I used Simply Potatoes brand refrigerated potatoes... needed more than one bag, so buy 2. I also used gruyere cheese, as I'm not a big cheddar fan. Added about 1/4 extra cup of pecorino/romano, a clove of pressed garlic, and salt and pepper and onion powder. Topped with canned fried onions and bacon bits. Cooked in a big 9 x 13 pan, because we like the well done parts best. RAVES ALL AROUND!!!
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103 users found this review helpful

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

Walnut Pumpkin Pie

Reviewed: Nov. 13, 2005
Wow! If this was just a rating for the topping i'd give it five stars, but I think I prefer the old pie recipe from the pumpkin label just a little more. But the toppiing is a keeper... I'll never make "naked" pumpkin pie again!! I also did find that I had to cook it 10 minutes past the suggested time, and maybe could have stood 5 minutes more.***Note, we ate this pie in the evening, after it had cooled but before chilled. All I can say was it was WAY better then next day cold. The flavors really came together and the texture was awesome!!! I'm making 2 for thanksgiving!!!
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43 users found this review helpful

Creamy Avocado-Ranch Dip

Reviewed: Jun. 12, 2005
Would it be wrong to eat this stuff with a spoon? That's how good it was! I added a clove of minced garlic and liberal amounts of fresh ground pepper. Definitely needs to sit a few hours to let flavors meld. Not a scrap was left... and MEN were asking for the recipe!! A keeper for sure
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34 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

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

Basic Ham and Bean Soup

Reviewed: Nov. 5, 2006
I made a lot of changes... used a big thing of chicken broth instead of water, and 1.5 big cans of canned white beans. Sauteed 4 cloves of garlic with more celery (with leaves!!) and carrots and the onion, 2 ham hocks, then added 1/2 can of tomato paste (cause that's what grama did!!) the broth and beans.Totally delish!!!
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10 users found this review helpful

Cheesy Ham and Asparagus Bake

Reviewed: Dec. 27, 2003
I would say this is just average. Not nearly enough flavor for me, and nowhere near as good as any quiche i've ever made in the past. Not that it's bad, it's not. It's just not good enough to make again. I served it for christmas brunch and it was the one item no one went back for seconds on :-(
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7 users found this review helpful

Big Ed's Cajun Shrimp Soup

Reviewed: Oct. 1, 2011
I think this recipe is a great base, but lacking as written. Where are the veggies? I added a bunch of okra and corn, and that filled it out niceley. I also did 1/2 chicken broth and 1/2 v8. Will make again with my mods. THANKS
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6 users found this review helpful

Sausage and Peppers for a Dozen

Reviewed: Sep. 4, 2011
I'm giving this 5 stars WITH some modifications. No need to slice the sausage, save time and leave it whole. I did flip half way thru so it would get brown on both sides. I also drained and blotted up all the grease. I skipped the sauce and added pepper, garlic salt and onion powder. Next time I will add the veggies a little later. They became too soft and melted down to almost nothing. Overall a biG time saver when feeding a crowd.
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6 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

Turkey in a Bag

Reviewed: Nov. 25, 2010
Wow!! Hands down best, most moist and tasty turkey ever!! I coated the turkey under and outside the skin with a paste of butter, garlic salt, onion powder and pepper, then put it in the bag with celery and onion. A 14 pound turkey done in just over 2 hours. AMAZING!
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5 users found this review helpful

Shrimp and Okra Gumbo

Reviewed: Jul. 15, 2010
I give this 5 stars because my fave recipes are the one s that lend themselves to customization. Here are my mods: Instead of tomato I used one can of tomatoes w/peppers/onion/celery. I used about 4 tblsp. tomato paste. 7 cups of water, to which i added better than bullion chicken (according to direx) I also used red pepper instead of green, and I used tons of celery leaves. OH and some shakes of Texas Pete hot sauce. And bay leaves. Let sit overnight in frig, added shrimp to boiling gumbo for 10 minutes. DATS GOOOOOOD!
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5 users found this review helpful

Hummus III

Reviewed: Jan. 3, 2006
ohmygoodness! So yummy! I couldn't find tahini, so I subbed about 1.5 tsp of sesame seeds. Also cut back on the lemon juice, and did need the reserved liquid from the beans... I just used one can of beans as it was almost 2 cups (not quite). Quite delicious.
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5 users found this review helpful

Sweet Potato Casserole VI

Reviewed: Nov. 25, 2005
I don't think 5 stars is enough... this was a HUGE hit at Thanksgiving!! I made it exactly as directed, with one exception... at the end of the baking time i cranked up the oven to 400, moved it to the top rack and let it brown till sizzling... made the topping deliciously crunchy. it was to die for !!!!!!
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5 users found this review helpful

Broccoli Noodles and Cheese Casserole

Reviewed: Nov. 11, 2011
As written, this would be pretty bad. But, w/some mods, it's a solid 4 stars. Here's what i did: 1/2 cottage cheese, 1 can cream of mushroom, several shakes of worcestshire, one clove of garlic, and about a 1/4 cup of parm cheese. I also halved the amount of noodles and used only a handful of cheddar. Mucccchhhhh better!
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4 users found this review helpful

Oven Pot Roast

Reviewed: Sep. 19, 2011
OK, but not so good that I'll make again. Too much flour, gravy too thick, not enough seasoning. Don't get me wrong, it's tasty. But nothing special.
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4 users found this review helpful

Irish Chicken and Dumplings

Reviewed: Nov. 9, 2005
This was GREAT!! Like others, I used broth, but didn't add any extra... I prefer it to be thick. Used i can cream of celery and i cream of chicken, omitted potatoes and doubled up on carrots. Subbed frozen green beans for peas. I love salt and pepper, so i added it liberally at the end, but it was good to begin with. Will make this again and again... it's for sure a keeper!NOTE>>> if you like dumplings, be careful as the dumplings will eat up all the broth. I've had better luck doing the dumplings on the side in a separate pot of broth
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4 users found this review helpful

Bread and Celery Stuffing

Reviewed: Nov. 20, 2010
This is my old standby, pretty much what I grew up on. I like to add some garlic, a little bit of diced mushroom, an egg and LOTS of celery leaves. PERFECT!
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3 users found this review helpful

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