TaraAnne Recipe Reviews (Pg. 5) - Allrecipes.com (1505129)

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Fresh Pineapple Upside Down Cake

Reviewed: May 25, 2011
This cake is absolutely amazing. Made exactly as written except used canned pineapple and maraschino cherries. The cake itself was SO delicious and moist that my daughter said she wants one for her birthday without the pineapple on top (but with the pineapple juice as written. I will use this recipe again and again!
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2 users found this review helpful

Mexican Casserole

Reviewed: Apr. 30, 2011
Definitely not the healthiest meal but pretty darn good ... definitely worth a try ... my 11 year old loved it.
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3 users found this review helpful

Slow Cooker Chicken Pot Pie Stew

Reviewed: Apr. 30, 2011
This was pretty good ... we added more liquid (thank goodness, because it was still pretty dry). I wasn't crazy about the addition of the can of soup ... I felt that the same flavor could have been gotten with something less processed. We enjoyed it the first night but we ended up throwing away the leftovers so that says something.... 11/14. Made again using 2 big cans of soup and one can chix broth. Was nice and loose and served over biscuits. Tasted good but again I find it to be too processed... I mean, I'd never eat Campbell's soup as a dinner and that's pretty much what this is, with veggies and chix added. Won't make again and bringing down my 4 star rating to 3.
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5 users found this review helpful

Pasta Lasagna

Reviewed: Apr. 3, 2011
Pretty darn good. Not exactly "lasagna" but close enough. Maybe next time I'll add more flavor (like sausage mixed with the beef...).
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6 users found this review helpful

Pepperoncini Beef

Reviewed: Mar. 31, 2011
Very easy and really good. Served the meat on horseradished rolls with melted muenster. Put under broiler for a few minutes. Yummy! EDIT: Although the taste was outstanding I think this stuff burnt my lips! I may be allergic to pepperoncini juice. Beware!
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3 users found this review helpful

Chicken Stew with Dumplings

Reviewed: Mar. 20, 2011
This was really good! I cooked 3 chicken breasts in water w/vegetables, a can of broth, and spices, and used that finished broth instead of water. I used 6 cups of the broth instead of five,and I'm glad I did because I don't think there would have been enough liquid if I hadn't used the extra cup (but I definitely wouldn't use more). I skipped the potatoes altogether (also glad I did that ... the end result was plenty thick and starchy). For the dumplings, I didn't have fresh parsley so I used dried parsley and some ground sage instead. I cooked as directed and the dumplings were DELICIOUS! Yummy meal. Next time I probably won't use peas, or maybe LESS peas... there just seemed to be too many and seemed out of place. I will DEFINITELY make again!!! EDIT: Have made many times ... the last time (9/12) I used 7 cups of broth which I cooked the breasts in, and then added more broth after breasts were cooked to bring it back up to 7 cups. It turned out too salty (and I never added salt at all) so next time I'll use a broth/water mixture. Used just a handful of peas put in the last few minutes which was perfect.
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7 users found this review helpful

Applesauce Sandwich

Reviewed: Feb. 17, 2011
Totally delicious. Make sure that the bread is browed nicely .... otherwise the sandwich will be too soggy. Once the bread was brown the sandwich stayed together and it was awesome!!!
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5 users found this review helpful

Bratwurst Stew

Reviewed: Feb. 6, 2011
Wow, this was really really good! I pretty much followed the recipe except that I used a 32 oz box of chicken broth and I added a bit more garlic powder and also some chopped garlic. I thought I would need more broth but I did not. The timing on the recipe was perfect. The only thing is, if you're on the fence about beans add one can at a time ... you might not want that second can (I did use two cans and it was good). Definitely a keeper and I would think it would be good for company, too! Served with homemade cornbread.
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4 users found this review helpful

Pasta and Cauliflower

Reviewed: Jan. 23, 2011
If I had prepared this as written the most stars I would have given it would be 3. I ended up steaming the cauliflower in w/the onions after they cooked (in a LOT less oil!) for a few minutes. I had just made chix broth so I added two ladels-full and a bit of white wine for flavor. With my changes I still only gave it 4 stars. Thing is, the entire receipe is WHITE. White cauliflower, white pasta, white onions, white parm (I used Romano which was THE saving grace). I'd try again with broccoli perhaps... or perhaps not. Husband enjoyed it tho.
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5 users found this review helpful

Bacon-y Bok Choy

Reviewed: Jan. 22, 2011
I really enjoyed this. I used regular bok choy chopped. I used about 7 pieces of bacon. I added two heaping teaspoons of hoison and then served over rice as our main dish. It was healthy and delicious! I could see adding carrots, julienned. Will definitely try again.
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1 user found this review helpful

Peppered Bacon and Tomato Linguine

Reviewed: Jan. 14, 2011
This was okay... I tripled the sauce which was fine (not too much sauce) but didn't triple the pasta or the bacon. Thing is, the bacon kind of got lost in in the sauce and yes, it did get soggy. I probably won't make this again ... but if I did I'd definitely hold off putting the bacon in the sauce and instead let everyone sprinkle it on their individual plates. That way you'd actually taste the bacon, and it wouldn't be so soggy.
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4 users found this review helpful

Herb Roasted Pork Loin and Potatoes

Reviewed: Jan. 3, 2011
This receipe was okay, but not great. I cooked it for exatly one hour and then let it sit, tented, for 15 minutes as written. Although cooked perfectly, the meat was a bit cool after 15 minutes. I also found the outside of the meat to be a bit bland. Maybe more spices? Something sweeter? More salt and pepper? I'm not sure.... I will make this again using another reviewer's suggestion to sear the meat first, and then I'll add more varied spices. A good starting point tho.
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4 users found this review helpful

Sarah's Applesauce

Reviewed: Jan. 3, 2011
This was good. I did add a small handful of brown sugar which actually made it too sweet. Next time I'll do 1/8C of brown sugar and 1/8C of white sugar. I also added a small amount of cornstarch dissolved in a small amount of water to make the watery-ness thicker. It turned out terrific!
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8 users found this review helpful

Janet's Rich Banana Bread

Reviewed: Jan. 2, 2011
I made this using 3 mashed very ripe bananas and light sour cream, because that's what I had on hand. The flavor was outstanding but it was a tad too moist (it crumbled at spots) ... I'm not sure if, because I added another banana, I should bake it more (I did just one hour), or maybe that had something to do with the light sour cream. I will definitely make again because it was the most moist banana bread I ever had ... I don't like dry banana bread at all.
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3 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Dec. 24, 2010
Wow. This was great. I doubled the recipe, omitted the salt (I thought that the boullion would be salty enough and I was right). It is quite peppery ... I like pepper so I had no problem, but if you're not a pepper person you might want to start with half of the suggested amount. Outstanding soup!!!
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1 user found this review helpful

Chicken Tortilla Soup I

Reviewed: Dec. 8, 2010
OMG, this was DELICIOUS! Followed the recipe mostly; used 56 oz of homemade chix broth, a 29 oz can of hominy (thats all the supermarket had ... it wasn't overwhelming at all) and a little extra meat. Cooked everything but the hominy and corn for about an hour, then added the hominy and corn and cooked for about 15 mins more. Served with the tortilla chips, avocado, shredded Mexican blend cheese, chopped onions (all as in the recipe) and also chopped cilantro and sour cream. This was absolutely delicious and filling and I will SO make this again!!!
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2 users found this review helpful

Easy Chicken Divan

Reviewed: Dec. 6, 2010
Yum. Did one can of Cr. of Chix and one can of Cr. of Broccoli, and used sour cream instead of mayo. Otherwise followed as written. Very good!
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3 users found this review helpful

Easy Liver Pate

Reviewed: Nov. 25, 2010
Very good. After mixing I rolled it in plastic wrap, but I think next time I would put it in the dish I want to serve it in and chill. The people who like pate loved this but some people didn't try it, probably because of the presentation. Still, the flavor was really really good and I will serve again, just in a different way.
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14 users found this review helpful

Antipasto Squares

Reviewed: Nov. 25, 2010
This was really really delicious! I used capicola instead of ham to avoid the watery problem others had. I also followed the advice of others to cook for 25 mins w/top on and 25 with top off. They're delicious warm, but they were a lot easier to handle cold and they were still delicious. I was dubius about if I could serve this because the crescent dough really didn't fit nicely on the top, but once the egg rose you couldn't see anything weird at all and I most definitely served it. Most excellent!
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6 users found this review helpful

Chinese Pot Roast

Reviewed: Oct. 30, 2010
I made this recipe as written. The soy sauce flavor in the juice was overwhelming and it was too strong to just pour all over the meat ... it was more of a dipping-type sauce. The next time I'll cut the soy sauce down to 1/2 C and maybe add more honey. I served with white rice and broccoli. Not bad and worth trying again with some changes. UPDATE 3/13: Made again, kept soy sauce the same but added a cup of water. It cooked nicely but for some reason some of the meat was dry... I think that is more the cut of meat's fault rather than the recipe. The juice was delicious, so much so that my daughter asked me to save it so she could "drink it." Yuck. As good as it was I did not comply!
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9 users found this review helpful

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