Tateyama Recipe Reviews (Pg. 1) - Allrecipes.com (14962648)

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Krystal's Perfect Marinade for BBQ or Grilled Chicken

Reviewed: Jan. 12, 2011
I just tried this recipe on steak. It works so well. We had a sirloin steak and poked it with a fork both sides. I marinaded it for 2 1/2 hrs., and it came out so juicy that you didn't even need steak sauce. The well done pieces also came out tasty that my son who prefers chicken and doesn't really like steak, loved this one. The steaks that were not even cooked with a sear, came out delicious. I will next time try not to get too much marinade in the pan, so that I can get a sear. The last steak had a sear and my oldest son was exceptionally pleased. I got so many thank you for cooking, and it was so easy.
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German Spice Cookies

Reviewed: Apr. 17, 2010
I would like to give this recipe a 4/5, but I'm rounding up because this cookie has a unusually nice flavor. Unusual, due to when you bite into it, you wonder what spice is in this cookie. If I hadn't made it I would have never guessed. I could tell it had cinnamon, but not pepper. I took my son to Concordia University in Irvin, and they served this cookie. I've never tasted it before. I had to find the recipe. I only ate one, and was examining it closely. Months later, I thought, this is a christian college, with many Lutherans. Lutherans started out in Germany, so lets try a German cookie. I've made others but this is the one. I'm not sure it's exact, because of what others said about them spreading, I used 1tsp baking soda. The batter was too sticky, so I used a little oatmeal to thicken it, next time I will try more flour. They did not over spread. They are a crisp cookie on the edges, and has a chewy center. I rolled them into a ball and flattened slightly to get more of a uniform shape. I was suprised these cookies did not need butter/fat. That is why you have to spray the pan with pam, or lightly grease. I left out the raisins, for the cookie I experienced at the college did not have raisins. I really like these cookies, and will make them again, so I guess they really deserve 5/5 after all. I will have to tweek it with a little more flour next time, so they won't stick to my hands. Thanks for the mystery cookie recipe I've been looking for.
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Libby's® Famous Pumpkin Pie

Reviewed: Apr. 16, 2010
There is nothing like the famous Libby's pumkin pie recipe. I made this for my mother in-law, who is 86 yrs old. She is into the everything's better homemade, so don't tell her I used store bought pie crust. I got her approval, and then later found out that she uses this recipe too, except she does make her own pie crust with LARD, like they used to do more, back in the day. From her time to mine, the recipe remains the same, no need to change perfection. That is why it's famous. 5+ stars, worth saving.
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2 users found this review helpful

Cut-Out Cookies in a Flower Pot

Reviewed: Mar. 20, 2010
These cookies are very good. The almond extract makes them taste more special. I bought a pan that is specifically made to have a stick in it. I used some pam spray, and the key to get them out in one piece is to go around the edges when it is warm, and not wait until they are too cool to take them out. They also looked good without a stick. I bought the white icing in a tube, and all the supplies I needed at Michaels craft store. My husband and son's thought they were awsome. You can use Royal icing, if you want to make the icing youself. I made these at spring time, right around Easter. They make any Easter basket look super special.
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4 users found this review helpful

My Amish Friend's Caramel Corn

Reviewed: Mar. 5, 2010
This recipe is so simple and it's worth cooking for 1hr. My son's who are 17 & 20, with their friends, thought that this treat was awsome. I think I've impressed them with such little effort, that sure feels good. It will be one of those childhood memories that some one will say, remember when mom made that awsome caramel corn? Thank you for the recipe.
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Tiramisu II

Reviewed: Feb. 6, 2010
This recipe even taste better few days later. It gets marinaded in the flavors. Next time I will make sure my coffee is stronger, so I get more of that flavor. I used imitation rum, and it taste like the real thing. Actually imitation has so rum in it, nobody will know the difference. I used a rubber basting brush to drizzle the amount of coffee rum into the lady fingers. Excellant recipe, I've made about 3 times now.
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Krystal's perfect Marinade for BBQ or grilled chicken

Reviewed: Feb. 6, 2010
The chicken turns out tender, and very tasty. I like to poke holes in my chicken and slice horizontal to make it thinner, the marinade absorbs better.
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Simple Scones

Reviewed: Feb. 6, 2010
This recipe is not only great, it is very versatile. I made different versions/flavors. I made one with chocolate chips, blueberries with lemon zest. My son's liked my creation of cinnamon, sugar and raisins. I think it helped that I drizzled it with a little powdered sugar, vanilla, mixed with cream to make a drizzle sauce. (Royal iceing). Reminds me of a cinnamon roll. I think you can actually roll it out in a rectangle, spread with butter, sprinkle with a cinnamon & sugar mix, then roll up like a log, then cut like a cinnamon roll. Next time I make these. I might save a portion and try this idea. I doubled the recipe, because I made these before and they went so fast. I not only cut mine from that pizza shape, I then cut that into a triagle so I even have more and it's less calories. They made a special treat, and they are so easy to make. Thank you for the recipe.
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Chicken Piccata

Reviewed: Feb. 6, 2010
This recipe was fantastic, my whole family loved it. The chicken came out real tender. I'm glad I didn't try the other recipe that used bread crumbs, because this one came out light and tasty. You don't even need a knife to cut into the chicken. I did add capers to the recipe, whick add more tart flavor. I told my oldest son who is 20, that I have to teach him how to cook this, because it is so easy. It helps when the chicken is cut diagonal and pounded flatter. We served ours with french bread, vegetables, and spagetti pasta with parmasean cheese with basil. It made an excellant meal, and I will be making this again.
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The Best Rolled Sugar Cookies

Reviewed: Jul. 15, 2009
The recipe was very good, it was simple. I did have to add more flour. It is easier if you roll it between to sheets of wax paper. I've tasted cookies like these ones at one of those specialty cookie shops, that put the fancy decorated cookies on a stick. I devided the dough and the left over dough I decided to give them more flavor by adding lemon to one batch and fresh squeezed orange juice and rind to the other batch. I made them look like lemons and oranges with the sugar glazes of powdered sugar and a little milk or water. I was missing the red food coloring, so I wasn't able to make the orange flavored ones look like orange slices, but you get my idea. My sons loved these cookies.
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Big Soft Ginger Cookies

Reviewed: Jul. 15, 2009
These cookies are absolutely delicious. They have enough spicy ginger flavor, like a ginger snap. They have a soft center, and I cook them at the 10-11min. They make a good presentation for plating. Sometimes I give cookies away as gifts and these are wonderfully round in shape. I don't think you need to roll them in sugar. The icing is a nice touch, and you can sprinkle them with raw sugar to add some sparkle and more sweetness if you like. My son who doesn't like molasses, gingerbread cookies really liked these cookies. They have a ginger snap taste.
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Lemon Poke Cake II

Reviewed: Oct. 5, 2008
I enjoyed this cake. I liked the tartness of the glaze. My son thought it was too tart. I ran into one problem, but that was my own fault. I bought the cake with the pudding already in it. I didn't want it to taste like yellow cake only, so I add the box of lemon pudding, and then I add some lemon juice to loosen the batter up, because it got sticky. I've made cakes before, so I was able to tell consistency. I baked my in a loaf pan, and it came out great. It looked good on the inside and out. It was light, and lemony. I had a thin glaze over the top to soak into the holes, then I used more confectioners sugar to add a white drizzle look, that covered the holes. I used a tooth pick to prick holes into the cake, that way they were not craters. I will definitely make this again.
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Too Much Chocolate Cake

Reviewed: Oct. 5, 2008
Everyone loved this cake. It was moist, and very chocolatety. One of those cakes you say, "got milk". When it was refrig. you can have a little crunch from the chocolate chips. It was very good and I'd make this cake again.
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1 user found this review helpful

Tiramisu Layer Cake

Reviewed: Sep. 30, 2008
I didn't know I like tiramisu. My son wanted me to make this one with the lady fingers and it tasted great.
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1 user found this review helpful

Banana Crumb Muffins

Reviewed: Sep. 16, 2008
I've made banana muffins before, but none as light and moist. It is like a mini cake. These are better than Chef Tyler Florences,(no offense). My son claims I'm becoming a chef now. They taste store bought, and I was able to make 12 muffins from this recipe
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Chicken Fajita Marinade

Reviewed: Sep. 11, 2008
My husband and son thought it was good. I think it would be a good marinade for chicken, then I would have given it 5/5, actually I wanted to give it 4 1/2 out of 5. It was tangy with the citrus flavors. As for a fajita, I'm used to having fajita's for beef, chicken and shrimp with the usual fajita flavor(like my favorite resturant). It would be better in a category for just citrus marinade for chicken.
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68 users found this review helpful

Ultimate Shrimp Scampi

Reviewed: Sep. 11, 2008
This is an excellent shrimp scampi. I put mine over brown rice. It was very delicious.
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Chicken Cordon Bleu II

Reviewed: Sep. 9, 2008
This recipe is one I might find in a fancy resturant. I didn't have the heavy whipping cream, and it still turned out great. I used thin slices of ham, provolone cheese and milk thicken with flour. It was thick enough, and had less fat. I'm definatly make this again. Thank you for the recipe.
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3 users found this review helpful

Flatlander Chili

Reviewed: Sep. 8, 2008
My family thought this chili taste like our favorite chili at Wendy's. I substituted 1 can of red beans to kidney beans, and the other to pinto beans. You do not need to add the sugar. If you want it to taste sweeter, just add basil; which naturally brings out the sweetness in tomatoes. I used stewed tomatoes, chopped up because I like little chunks of tomatoes. Once I added the sugar, it was too sweet, so I ended up using 2 bay leaves to cut the sweetness. I would make this recipe again, with my little tweeking.
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