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

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Mom's Favorite Baked Mac and Cheese

Reviewed: Nov. 3, 2013
WOW!! Full disclaimer, I don't really even like mac n cheese, but my hubby wanted something for football night with the boys, so I made this. HOLY WOW. Only thing I changed was to switch out the American for an Italian blend. And I added one clove of garlic. YUM!!! Would be sooooooo good with a little chives and bacon on top. Pretty easy to make, also. THANks!
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Chickpea Curry

Reviewed: Oct. 10, 2007
I am not a huge fan of Indian food, and I’ve certainly never attempted to make curry on my own, but this stuff is delish! I used only one can of drained chickpeas, and added one big red potatoe (cubed), 2 big sliced carrots, half a green pepper plus one can of broth. As suggested, I mashed up some of the chick peas and halved the pepper. This is easy to make, tasty, cheap and not bad for you... What else can you ask for. Plus considering that many reviewer has adapted this recipe to suit their personal tastes, it’s also flexible. OH... I didn’t have any cumin! Will definitely make again. My husband will never eat, but it’s perfect for me for lunch! THANKS for sharing.
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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

Baked Scallops

Reviewed: Jul. 18, 2007
The best!!! Easy, quick, and most importantly, my husband couldn't keep from shoveling it in!! I added 5 minutes of broiling time at the end to crisp it. Also used Progresso bread crumbs. Can't wait to make this for company and impress my friends!!!
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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

Cousin David's Slow Cooker Brisket

Reviewed: Aug. 21, 2006
Tastes just like the brisket my mom made when I was growing up. I used the "homemade" chile sauce (ketchup, etc) and lined the crockpot with onions. Very delicious!!! A little on the sweet side, but that's how i like it! I used a 1.5 lb flat cut brisket, and it took about 5 hours on low.
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2 users 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

Lentil Soup

Reviewed: Jun. 15, 2006
This is THE BEST lentil soup recipe I have found. The only thing i did different was use a big can of chicken broth instead of the water... it was a little less than the liquid called for, but I like a thicker soup, so it was perfect for me. FABULOUS!!! Thanks for sharing.
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Broccoli with Garlic Butter and Cashews

Reviewed: Feb. 22, 2010
So insanely good, and pretty adaptable too! Great on salmon as well.
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1 user 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

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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101 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

Jamie's Cranberry Spinach Salad

Reviewed: Nov. 25, 2005
A winner I will definitely make again!! I halved the spinach, but kept the almonds and cranberries in the same amount, because i like all the "stuff." I made this for thanksgiving, and it was really appreciated by those "healthy" eaters in the bunch. Very yummy, different, and makes for a nice colorful presentation.UPDATE - Just made this again for Easter and it was DEVOURED. Added feta this time, definitely enhances the salad!!
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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

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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274 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

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

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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33 users found this review helpful

Brisket with BBQ Sauce

Reviewed: Nov. 3, 2013
WOW!!!! So easy, so delicious. Followed direx exactly. Only difference is that I added a clove of garlic to the sauce. I also put a little beer and beef broth in the pan after the first 2 hours. I made two 2.5 pound briskets, put them in a pan, and covered tightly with foil. About three hours total.
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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

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