TSandy Recipe Reviews (Pg. 1) - Allrecipes.com (15263689)

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Megan's Granola

Reviewed: May 14, 2012
I make several versions of granola and this one was a keeper. The overall flavor is good but I should have trusted my instincts and not added the full amount of salt. A pinch of kosher salt is more than enough to bring out the flavors the full amount of salt makes it too salty. I lowered the oven temperature like others recommended to prevent scorching. Substitutions/alterations- I used equal parts honey and maple syrup. Switched out unrefined organic coconut oil for vegetable oil. Flax seed substituted for the sunflower seeds. 1 cup unsweetened coconut for one of the cups of raisins. I added the coconut only in the last 20 minutes of baking to avoid burning. Next time- pinch of salt only, substitute apple juice for the brown sugar. I thought it was just a little too sweet and the apple juice will lower it just enough to make this perfect. Overall it's a good basic recipe then modify for your own tastes.
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5 users found this review helpful

Pasta Carbonara

Reviewed: May 15, 2012
Yes this was quick and easy. Start to finish was less than 30 minutes which is always a winner but Carbonara it's not. Too bland and didn't have the pop of a good Carbonara that highlights the many ingredients. This was just another bland cream sauce pasta with an enormous amount of fat and calories. Substitutions/changes- I added fresh sliced mushrooms. I reduced the cream cheese by a third, reduced the butter in half, and added 1/4 c milk extra as others have recommended. Edible so it got three stars but we won't be making it again.
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2 users found this review helpful

Key Lime Pie VII

Reviewed: Aug. 1, 2012
Great key lime pie. I made it exactly as the recipe was written. I was really concerned about the sour cream but this pie is perfect. I will be making this pie regularly. A special thanks to the genius who recommended using a garlic press to squeeze the key limes. Thank you thank you!
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4 users found this review helpful

Taco Seasoning I

Reviewed: Aug. 7, 2012
I followed the recipe exactly the first time. Too hot for one member of the family so the second time I cut the black pepper back by half and it was perfect for my picky eater. I now make up a large jar so I can just pull it out of the cabinet and use 2T worth per one pound hamburger. I add 1/2c water to the cooked hamburger and taco seasoning mix. When the water has cooked off I'm done. Easy and cheap. Great recipe!
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2 users found this review helpful

Perfect Coconut Macaroons

Reviewed: Dec. 22, 2012
I loved the taste and texture of these macaroons. Following the advice of others I only put half the bag of coconut into the food processor. Then left half the bag whole to give the cookies a great texture. I substituted equal amount of Lorann almond emulsion for the almond extract. That took the flavor over the top. This recipe is perfect and will be my "go to" from now on.
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2 users found this review helpful

Apple Muffins

Reviewed: Jan. 14, 2013
Fabulous recipe that the whole family loved. I read all the reviews and incorporated several into my muffins. I used two cups shredded apples, added one tsp of apple pie spice (as well as the cinnamon), increased the sugar to 3/4 cup, and added Donnainnc's crumbled topping she adds to all fruit muffins. Of course this increased the baking time but these muffins were so good that I didn't mind the kitchen cleanup. This recipe is a keeper.
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0 users found this review helpful

Banana Muffins II

Reviewed: Jan. 14, 2013
Wonderful banana flavor. The entire family loved these muffins and they were easy and quick to throw together. I followed the recipe exactly except I added one tsp vanilla and one cup of chopped walnut pieces. This recipe is a keeper.
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1 user found this review helpful

Beef Stroganoff III

Reviewed: Apr. 4, 2013
I made this recipe last night. I read all the reviews and thanks for the many great tips. I marinated the meat for 2 hours in red wine as recommended. I substituted a small whole sweet chopped onion for the green onions and used fresh mushrooms instead of canned. I also added 1 T Worcestershire sauce and 1 T garlic as others recommended. I accidentally added 1T of Emeril's dijon mustard instead of 1 tsp (misread the review) and it still turned out great. The smell was divine. The taste even better. Next time I think I want to try and make this in the crockpot. I did use sirloin tip roast instead of chuck and it was a little tough. Maybe I got the meat pieces cut too big? but the flavor of the sauce was so good that I'm going to try a crockpot version next time. For those of you who aren't big wine cooking fans you can't taste the red wine when you are eating so don't hesitate to marinate in the wine. I did not add extra white wine at the end as someone else reviewed it and said it diluted the sauce too much. Great tip for the non-wine cooking fans! This is definitely a keeper and will be trying this recipe again. Oh and with all the prep time involved this is better saved to make on the weekend.
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5 users found this review helpful

Slow Cooker Oats

Reviewed: Apr. 11, 2013
I made this recipe for hubby who gave it 4 stars. Today is hubby's birthday and this is what he requested for breakfast. So throwing everything together last night made breakfast super easy. This recipe made enough for four bowls so I put the other three away for him to reheat. I followed the recipe almost to the letter for the first time. With the exception of- I did cut the cinnamon in half because I use 3% oil Korintje cinnamon and it's stronger so I always use less cinnamon and hubby said cinnamon level was perfect. I used our own frozen apples from the freezer instead of fresh apples. The other modification was I used 4 oz apple juice, 1 1/2 c milk, and 1 1/2 c water instead of all water. Next time I'm going to cut the amount of liquid by 1/2 cup if I don't thrown in dried fruit. Otherwise hubby says this is a winner and will be his new steel cut oats basic recipe. Thanks so much for an easy, great recipe.
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4 users found this review helpful

Easy Asian Pasta Salad

Reviewed: May 24, 2013
Wow this recipe is fabulous. What a wonderful change from the traditional summer salads of potato, macaroni, and pasta salad. I followed the recipe exactly and tasted the sauce. I agree with other reviewers that it needed a little kick so I added a clove of finely minced garlic and a pinch of dried ginger. (Too lazy to drag the real stuff out of the freezer and grate it.) The addition of those two flavors took this recipe over the top. I added the chopped red pepper and I also blanched the snow peas for one minute. The taste explosion just pops in your mouth. This recipe goes into the summer salad lineup. As others have mentioned the addition of chicken or shrimp would make this a meal in itself. Thank you CookingWGreen for this tasty recipe.
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12 users found this review helpful

Greek Pasta Salad

Reviewed: May 27, 2013
Made the recipe exactly as written. Inedible- greasy and bland.
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0 users found this review helpful

Healthier Slow-Cooker Chicken Tortilla Soup

Reviewed: May 28, 2013
This is a family favorite recipe. I make this soup all the time. It's quick and easy yet tastes like I slaved all day in the kitchen. I do substitute chicken broth for the water. In fact I just dump in a 32 oz box of chicken broth. I also omit the banana peppers (I don't like banana peppers) and so instead I add a pinch of dried pepper flakes for the kick. Otherwise I make the recipe exactly as written and I always make a double batch each time. Everyone who tries this recipe loves it and wants the recipe. Thanks so much for a healthy recipe.
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Fabulous Frosted French Toast

Reviewed: Jul. 14, 2013
Great recipe to add into my weekend breakfast repertoire. I made this recipe exactly as written but used the full fat version of all ingredients. We then topped it multiple different ways to see which ways we liked it served. My personal favorite was the simplest version- with powdered sugar sifted on top the french toast. The flavor of the cinnamon french toast is superb alone and the powdered sugar compliments it beautifully by adding just a touch of sweetness. My husband preferred his with both the cream/sour cream topping and powdered sugar sifted on top. We both disliked the version of adding pure maple syrup which was turned out way too sweet. Also our version adding fresh strawberries (or any fruit in season) was also a welcome twist on the flavor. Thanks for a great recipe. I can't wait to try this recipe on guests.
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1 user found this review helpful

Morning Glory Muffins I

Reviewed: Aug. 14, 2013
With so many 5 star reviews I was expecting more from this recipe. The ingredients should complement each other and they don't. My husband took one bite and declared them "healthy". (Which is his code word for "it's awful".) I won't be making these or any other version of Morning Glory muffins again.
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1 user found this review helpful

Slow Cooker Guisado Verde

Reviewed: Sep. 17, 2013
First I want to say a big thank you to Shel1986 for her suggestion to use Herdez brand Salsa Verde. For everyone who complained this recipe was bland next time add 8-16 oz of this Salsa Verde in your crockpot and watch your mouth explode with flavor at dinnertime. I substituted a bottle of Corona beer for the water. Second I omitted the tomatillos, green chiles, and jalapeno peppers and instead added 16 oz of Herdez Salsa Verde. I doubled the oregano to 2 tsp. I also added 2 T of fresh Key lime juice. (I kept the onions, cillantro, and garlic amounts as per the recipe). If you don't like super hot spicy then back down on the Salsa Verde and add it in 1/4 cup increments until you get the right level of heat for your personal preference. This pork had a complexity of flavors with the garlic, salsa verde, oregano, lime juice, cilantro, and onions. I'm not a big pork fan but this turned out to be the best pork recipe I've ever fixed. Forget the chipotle peppers in adobo sauce and find yourself some Herdez salsa verde instead. This recipe is a keeper. In fact I'm going to dig out a couple of more pork shoulders from the freezer to cook and freeze in smaller portions for making enchiladas, tacos, and burritos.
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7 users found this review helpful

Lime Cilantro Rice

Reviewed: Sep. 18, 2013
This recipe makes a great side dish for spicy Mexican recipes. Like naples34102 commented it was too limey when you tasted it alone but it paired beautifully when served with spicy meat. (I served it with the Slow Cooker Guisado Verde recipe from this site.) Modifying the Guisado Verde with Herdez Salsa Verde kicked the heat up beautifully in pork and this lime cilantro rice was ideal. Thanks I doubled the recipe (made no changes) and saved the leftovers to make burritos the next day.
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4 users found this review helpful

Exquisite Pizza Sauce

Reviewed: Sep. 30, 2013
Perfection. I really had to force myself to add the anchovy paste but I'm glad I did. Thanks to those who took the time to say it wouldn't make the sauce fishy tasting. When the sauce was first made I thought it had too much onion powder but it mellowed nicely and the sauce was perfection when baked into a pizza. Great recipe. I'll never buy pizza sauce again. I followed the instructions exactly that included using both tablespoons of honey BUT I also added the anchovy paste for balance. Those complaining about it being too sweet I bet didn't include the anchovy paste. I won't change a thing when I make it again and you can be sure I'll be making this over and over. 5 stars!
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1 user found this review helpful

Pizza Crust for the Bread Machine II

Reviewed: Sep. 30, 2013
I made this recipe tonight in my Zo bread machine and it was fabulous. I paired it with the Exquisite Pizza Sauce. (If you like sweet pizza sauce that sauce recipe was perfect.) Being the first time I made this recipe I followed it exactly. Make sure you add the lemon juice because it acts as a dough conditioner making the dough easier to work with especially while rolling it out. We decided to get adventurous and made one pizza on a stone. I didn't prick the dough so it rose into a bread like crust in the first bake (450 degrees for 7 minutes). Then I took it out, added some EVO, the pizza ingredients and baked additional 12 minutes at 425 degrees. The second crust I rolled into a thin crust, pricked the dough and baked on a pizza pan. First bake 7 minutes at 450. Took it out, added EVO, pizza ingredients and baked additional 12 minutes. Both tasted great but hubby gave a big thumbs up to the first pizza with the bread like crust. This will be my go to pizza crust recipe. It tastes great, appears very versatile and easy to work with. Thanks for sharing a great recipe.
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2 users found this review helpful

Vanilla Sugar

Reviewed: Oct. 27, 2013
I make my own vanilla extract and this is a great way to use the vanilla beans a second time. Once I take the vanilla beans out of the vodka I allow the beans to air dry overnight and then throw them into sugar. I then have vanilla sugar to use in baking or for adding to coffee/tea.
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5 users found this review helpful

Ooey-Gooey Cinnamon Buns

Reviewed: Dec. 7, 2013
This is my all time weakness. Nothing says perfection better than a fresh sticky bun right out of the oven. My own sticky bun standby recipe is to use King Arthur Flour's Sticky Buns recipe and that's as close to heaven as it gets. Yet I will never let a chance to make Sticky Buns pass me by so I made this recipe exactly according to the directions. It's good but the lack of potato flakes is evident in the texture. While the milk in this recipe helps soften the dough the classic flaky, light as air sticky bun texture takes adding instant potato flakes. I'd give these five stars if I didn't have another 5 star recipe to use in comparison.
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6 users found this review helpful

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