TARAPORTEE Recipe Reviews (Pg. 1) - Allrecipes.com (1518103)

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Chicken Breasts Stuffed with Neufchatel and Crabmeat

Reviewed: Nov. 20, 2005
This was so simple to prepare, but had visual appeal and would be appropriate for a special meal. I think folks should just be careful with making the pocket, I think that is the only place you might mess up. I would also suggest mincing the onion as finely as possible.
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4 users found this review helpful

Jumbo Shells Stuffed with Turkey

Reviewed: Dec. 24, 2004
I was pleased with this. It was fairly easy, you just need to pre-plan a little. I thought the filling was very tasty; the pecans were a great additon. I skipped the sherry and used a good swiss instead of the gruyere. I used milk instead of the whipping cream in a effort to scale down on the calories.
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5 users found this review helpful

Tina's Shortbread Chocolate Chip Cookies

Reviewed: Dec. 21, 2004
Very easy to make and a great pay off for the limited effort. I used these in my goodie tins I made to give out to my co-workers this Christmas. They were a big hit.
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0 users found this review helpful

Hot Fudge Ice Cream Bar Dessert

Reviewed: Sep. 7, 2004
my mother made this for a summer cookout. Everyone loved it. I couldn't beleive how easy she said it was to make. She said that next time she made it she would probably leave the peanut butter out becuase she did not think it added that much.
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Baked Chicken with Peaches

Reviewed: Aug. 10, 2004
This was a terrific, quick, work day meal. I used fresh unpeeled peaches. They were so sweet and flavorful! I lightly browned the chicken first in a skillet and then follwed the directions as written. I used half of the sugar called for and that was plenty for my taste. You should give this a try.
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1 user found this review helpful

Shandong Chinese Chicken

Reviewed: Apr. 2, 2004
I had imagined this thick sauce clinging to the meat as it baked, but it was more liquidy, almost like a braise, only not as much liquid as a braise. The sauce was fairly tasty, but it seemed like the chicken just sat in it and the flavor didn't permeate the chicken.
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6 users found this review helpful

Almond Carrots

Reviewed: Mar. 24, 2004
Interesting. The taste was unique, not in bad way, but I can't say that it is something that I would make again.
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4 users found this review helpful

Delicious Baked Chicken Kiev

Reviewed: Mar. 21, 2004
I baked for 40 minutes, perhaps 30 would have been better. The meat was dry. Granted, I did use plain cornflakes, but I thought the dish lacked flavor.
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1 user found this review helpful

Crepes with Spinach, Bacon and Mushroom Filling

Reviewed: Jan. 23, 2004
I am giving this five, eventhough I did not follow exactely. I had never made crepes before, so I didn't realize what a delicious and lovely dish this was. The filling was excellent. I used a slightly different crepe recipe and did not use the sauce. I feel inspired to try some other crepe recipes!
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1 user found this review helpful

Cavatini I

Reviewed: Dec. 30, 2003
Actually, I more used this as a very loose guide and took considerable liberties with the ingredients. I did not use the beef, ham or chicken. I did use thick sliced pepperoni cut into cubes (8 ozs) and sliced smoked sausage. I had smoked mozerella on hand so I used that as well (it was delicious!) I only made about half of the recipe and baked it in a deep oval dish. I still used a whole onion and whole green pepper. The convience of the jar sauce was a plus, but I wasn't satisfied with the overly tomatoie/acid taste. Maybe I will use a different brand or even make my own sauce next time. I think next time I will cut the pepperoni down to 4 ozs and used ground italian sausage. I definately think this is worth tinkering with and making again
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1 user found this review helpful

Fusion Chili

Reviewed: Nov. 30, 2003
I couldn't find any ancho chiles so I used aniheims, I deleted the sausage and used ground turkey instead of beef..I also used green pepper instead of celery. I really enjoyed this chili and was very pleased with the sweet/spicy combination. I really want to make this again, but I would like to make the sauce a little thicker, I was considering pureeing some of the beans or adding more tomato paste.
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2 users found this review helpful

Dried Fruit Salad

Reviewed: Nov. 30, 2003
I asked my sister to fix this for our Thanksgiving dinner. I enjoyed the mixture of the fresh and dry fruit. It might be nice to add some dried cranberries for a little touch of tart.
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18 users found this review helpful

Pumpkin Bread IV

Reviewed: Nov. 15, 2003
excellent, it was the perfect moistness. I used half white sugar and half brown, half oil and half melted butter and I baked at 325 for 75 minutes.
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2 users found this review helpful

Bifana

Reviewed: Nov. 11, 2003
This really appealed to me. I used pork loin chops instead of tenderloin, I only used half the rhubarb and added butternut squash that I had half way roasted, peeled and cubed. I deleted the raisins. I also changed the cooking method a bit. I made the chutney as instructed (added the squash also) but I only browned the chops about two minutes on each side then I poured the chutney into a casserole and nesteled the chops into the mixture. I then covered and baked at 350 for 30 minutes. I would decrease the cloves next time and decrease the sugar a bit, maybe even increase the cumin some. Overall it was a delightful mixture of flavors and I would certainly make again with my changes.
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6 users found this review helpful

Banana Banana Bread

Reviewed: Oct. 22, 2003
I just did not like this bread. It was VERY heavy and dense. You would also think that it would really pack a big punch of banana flavor, but all those bananas didn't really yeild the result I was expecting. With so many wonderful reviews, I almost feel guilty not liking this this! I may try it again and reduce the banana (I used 5 large bananas the first time, maybe I will try 3 1/2 or four) I agree with the other reviews, you do need to add some extra spices and alter the oven temp and baking time.
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1 user found this review helpful

Easy Pesto

Reviewed: Oct. 9, 2003
It was super easy. I used pine nuts instead of almonds. The taste was right on the money. I even froze the extra in an ice cube tray so I have some ready to use next time.
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10 users found this review helpful

Bunyaculta

Reviewed: Aug. 10, 2003
I used half the butter and used olive oil for the rest of the fat. I only used a quarter of the half and half called for. I can't quite imagine using 6 cups of cream, but I can't really say because I did not try. I wanted to use it on pasta, so I thickened it up with a little flour. I think I might have added a tad too much, but it was very good anyway. I am pretty sure I will use this again, but I will continue to tinker with it. I think I will cook the garlic a little less next time. This recipe really sparked my interest; thanks for sharing Nita.
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5 users found this review helpful

Sharon's Scrumptious Souvlaki

Reviewed: Jul. 28, 2003
Very good. I broiled mine and it was still yummy.
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3 users found this review helpful

Fantastic Lemon Butter Fillet

Reviewed: Jul. 14, 2003
great way to prepare fish on a busy night. I skipped adding the extra buttery topping after cooking. I also cooked it for about 5 minutes with the foil off. I will absolutely use this often.
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1 user found this review helpful

Pork Tenderloin in Bourbon

Reviewed: Jul. 12, 2003
so simple, but so delicious! This is my husbands favorite! I substituted worchestershire sauce for half of the soy sauce, but other wise left it alone. I marinated overnight as opposed to two hours
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1 user found this review helpful

Displaying results 1-20 (of 28) reviews
 
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