TaraAnne Recipe Reviews (Pg. 6) - Allrecipes.com (1505129)

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Gooey Butter Cookies

Reviewed: Oct. 3, 2010
I really want to love these cookies, I really do. My husband and my daugher really like them. I find the box-cake taste overwhelming and the texture odd. I put them in the refrigerator hoping they firm up but they haven't. I think they're a bit too cream-cheesy.. shoulda been named Gooey Cream Cheese Cookies .
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Blonde Brownies I

Reviewed: Sep. 20, 2010
These were okay, but not exceptional. Nobody raved over them. I too found them to be like a choc. chip bar. I probably won't make this exact recipe again.
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Baked Buffalo Wings

Reviewed: Sep. 15, 2010
The reason that I'm only giving this recipe 4 stars is because I think that the sauce should be put on AFTER baking. We did everything as directed, except put on a rack above a pan to bake so the wings weren't sitting in their own fat the whole time. They came out good, but there just wasn't enough hot-wing sauce flavor on them. After eating a few I ended up putting them all in a bag and pouring Franks over them again. THEN they were fantastic!
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2 users found this review helpful

Baby Back Ribs

Reviewed: Sep. 5, 2010
I bought 1-1/2 racks of baby backs and decided to try this recipe using Cathy M's (reviewer) rub recipe. I let the rub sit over night and then the next am decided that I needed another rack of ribs for my crowd, so I got another rack which had rub on only about 6 hrs before putting them all in the over ... point i'm getting to is, there was NO difference between the ribs that sat overnight and the ribs that sat for only the 6 hrs w/the rub. I cooked them in the foil (no BBQ sauce yet) for 2 hrs and then took them out and SEPARATED the ribs so that when I sauced them I could put the sauce all over the ribs, not just the top. I used Sweet Baby Ray's Sweet & Spicy sauce, sauced each rib good, and broiled them for just a few minutes. These were the BEST ribs ever and I will SO use this recipe again. One thing is, I tried a rib before I saucued them and the rub is REALLY spicy ... the Sweet Baby Rays added a sweetness which was very welcome. GREAT!
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11 users found this review helpful

Mexican-Style Goulash

Reviewed: Sep. 1, 2010
Pursuant to another reviewer's suggestions I added an additional 1/3 cup water, 1/3 cup of pasta (I used Rotini pasta as pictured), and 1/2 tsp of cumin (next time i'll omit the cumin... i guess i'm not much of a cumin fan). I used a can of corn which I added right at the end, letting it heat for just a minute or two. The result was good! I'll definitely make this again. It was quick and tasty. Could use more chilli powder.
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2 users found this review helpful

Fabulous Fried Cabbage

Reviewed: Aug. 29, 2010
I agree with some of the other reviews....This is definitely not "fried" cabbage (more like steamed) and one of the reasons for that is that there was too much liquid and to start with. Thats not to say it wasn't good, cause it was, but if you're looking for "fried cabbage" look further! Next time I'll use less than a can (maybe 1/3 can to start with) of broth. Other than that, it was good. 4 stars b/c of the misleading name.
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2 users found this review helpful

Cream Cheese Frosting II

Reviewed: Aug. 25, 2010
I made this using only 1/4 cup of butter. I found it to be just a tad too sweet, so next time I'll use 1 3/4 C of confestioners' sugar and try it. Still was good....
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Pasta Fazul

Reviewed: Jul. 24, 2010
This turned out good ... it's really not a main dish but more of a side dish ... I served it with quiches to company and the two were good together. I doubled the recipe, using one large (25 oz?) can of diced tomatoes and one smaller can of just tomatoe sauce because of the other reviewer's complaints of it being dry. With my changes it was really good and i'll make it again.
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10 users found this review helpful

Laura's Unbelievable Chicken and Pasta

Reviewed: Jul. 24, 2010
This was pretty good ... I pretty much followed the recipe at first, using sundried tomatoes instead of cherry tomatoes, and adding a quarter of an onion to the mix. Thing is, it was pretty bland and I had to add salt and pepper ... it still seemed to be missing something so I added a handful of feta and used a lot of sprinkled romano on top of each plateful. That helped a lot, but because of the initial blandness I only gave it 4 stars instead of 5. I will make again using my changes.
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3 users found this review helpful

Curried Chicken Rice Soup

Reviewed: Jul. 24, 2010
This was really good. I followed the recipe as written but then added as LOT more curry as it was cooking. I really lost track as to the total amount of curry I used... it was fine to add as it was cooking so I would suggest to do it per your personal taste. This WAS very rich and maybe I would try using something else besides evaporated milk (or a mixture of things) next time, but the taste was outstanding and I really loved this soup!
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2 users found this review helpful

Ali's Greek Tortellini Salad

Reviewed: Jul. 12, 2010
I thought this was gonna be great but it was okay at best, for us. My husband wouldn't eat more than one bowl....apparantly the "texture" bothered him. Texture wasn't an issue for me, but lack of flavor was . Won't make again.
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2 users found this review helpful

Pumpkin Pancakes

Reviewed: Jul. 8, 2010
I originally made these as written but the batter was bland and too thick. I ended up using the rest of the 15 oz can of pumpkin I opened, added a handful of brown sugar, and kept adding milk until I got the desired consistency. After those changes these were pretty darn good.
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Best Brownies

Reviewed: Jul. 3, 2010
These were really simple and very good. I didn't make the frosting ... seemed like overkill. They turned out perfectly ... not too cakey, not too fudgy. I hand-mixed as suggested. They turned out great. Yum!
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1 user found this review helpful

Roasted Beets with Feta

Reviewed: Jun. 27, 2010
Wow... I will use this recipe again and again. I used green onions (chopped really finely) instead of shallots cause thats what I had in the house. Otherwise I followed the recipe exactly. YUM! It was delicious!
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1 user found this review helpful

Easy Cajun Grilled Veggies

Reviewed: Jun. 25, 2010
I thought I had cajun seasoning but I didn't, so I used some seasoning blend. I made a double batch so I doubled the cayenne pepper, but I wish I hadn't. Only I liked this ... my husband and daughter thought it was TOO spicy (the pepper adhered to some of the squash more than others resulting in some super-spicy bites). I won't make again.
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Shiitake Angel Hair Pasta

Reviewed: Jun. 25, 2010
I followed this recipe loosely and it turned out delicious! I used one 8 oz pck of white sliced mushrooms (couldn't find good looking Shiitakes at the market), used appx 12 oz pasta, 4 cloves garlic, no wine and one 14 oz can of broth. I added the cream without measuring, using almost 1 cup altogether. The end result was absolutely delicious ... one thing is that my sauce was a bit loose, but as it cooled it thickened so I'm glad I didn't cook it thicker cause then it might have been too thick. Really yummy!
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6 users found this review helpful

Grilled Corn with Chive Butter

Reviewed: Jun. 20, 2010
I loved the butter/chive mixture but grilling the corn in the husks wasn't worth the trouble. Even tho I soaked both the corn and the string they both still occasionally caught on fire which then lent a weird smoky taste the corn cobs which had been lit up. I'll use the same butter mixture but use tin foil next time.
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7 users found this review helpful

Peach Pie

Reviewed: Jun. 20, 2010
Wow, this was delicious and easy! Will be my peach-pie go-to forever! The only changes I made was to add 1/4 tsp of cinnamon and to mix the peaches and the suger/flour mixture together instead of layering. I used frozen peaches (it turned out GREAT) and used a whole top crust instead of lattice. Fabulous!
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Rotisserie Chicken

Reviewed: Jun. 19, 2010
Very good! I found rotisserie tips on another website which helped a lot... put the chicken on top of a lemon (or an onion) to keep the chix from flopping all over, and truss the chix as well. I used the lemon and the juices definitely permeated the chix, and with the butter mixture of this receipe on the chix skin the end result was GREAT! (Also, use a pan full of liquid (water, broth, or a mixture of both) to catch the drippings. Make sure you keep liquid in the pan so it doesn't dry out and burn. That way no flare-ups from the fire or smoke from drippings burning. This chicken turned out AWESOME!)
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19 users found this review helpful

Rainbow Salad

Reviewed: Jun. 19, 2010
I have had this at a friends house and the best parts of hers were the evap milk layers... for some reason her evap milk mixture layers stood out more. This took a LOT of time (tho it's not difficult to make at all) and the end result was just too much like plain jello to me. I'd try again, tho, maybe using three layers ... one jello on the bottom, a double batch of evap milk mixture in the middle, and then another jello on top.
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1 user found this review helpful

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