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

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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

Jerre's Black Bean and Pork Tenderloin Slow Cooker Chili

Reviewed: Oct. 8, 2010
I made this wanting to not have it too dry, so I used an entire can of chicken broth, and added a bottle of dark beer and the water from the beans. I also added a small can of chopped chilis and omitted the red bell pepper. The end result was a bit more like soup than chili, so I made rice and layered the chili on top of the rice in the bowl. I then added the garnishments (shredded sharp chedder cheese, advocado, cilantro and sour cream) and OMG, how delicious! The tenderloin 2" thick slices didn't really break up while cooking but I broke most of them myself in the pot into big chunks, and the meat easily broke up further in the bowls. I WILL make this again omitting only the chicken broth, which I assume will make it thicker and I will try it over chips, as I had originally intended to tonight.
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2 users found this review helpful

Thermos Bottle Stew

Reviewed: Oct. 3, 2010
I had some rich onion soup type broth to use up, so I used this recipe as to the beef and veggies. Used only 1 lb of beef, but added the amount of veggies as written, but didn't cook the vegies for an hour because I hate soggy veggies in soup. Lastly, I added ditalini pasta. The end result was absolutely supurb and I credit this recipe for a great starting point!!
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2 users found this review helpful

Glazed Corned Beef with Lentils

Reviewed: Oct. 3, 2010
This was pretty good. The glaze for the meat was really good and I would love to try it on ham as well. My meat was dry, mainly because the timing was way off the way this recipe is written. I needed way more time for the lentils to cook so my meat dried out. Cooking the lentils in the meat water was genius but I needed way more than 3 cups of water! I kept adding water to keep those lentils cooking. Also, BEWARE re the chile sauce. I used less than a quarter cup of Hunan Red Chile sauce and OMG the lentils are HOT. I'd suggesting using an 1/8 to start with. The lentil yield is great, and I'm looking forward to mixing the leftovers with fresh hot rice and kielbasa for tomorrow's dinner. Anyway, even with the dried out meat and slightly undercooked lentils I gave this recipe as written 4 stars. Next time I make it, knowing what I do, it'll be a 5 star meal!
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4 users found this review helpful

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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0 users found this review helpful

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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0 users found this review helpful

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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11 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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1 user found this review helpful

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