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

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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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13 users 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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8 users found this review helpful

Grandpa's Classic Coney Sauce

Reviewed: Jun. 30, 2014
Love, love, love this recipe! I see by the reviews that many Americans don't know the difference between chili dogs and coney dogs. People this is not a chili dog recipe. No chili powder should ever come near this recipe and it should not taste like you opened a can of that foul chili stuff made by Armour. This is a sweet recipe that covered coney dogs at the root beer drive-in when I was a little girl (45-50 years ago). Grandpa you rock! This is the recipe I've been trying to find for the last three decades. I followed the recipe to the letter and tasted it and thought oh no this is disgusting. I went ahead and added the cooked hamburger/onion mixture and plugged the crockpot in on low. To my utter delight what I tasted two hours later was a trip down memory lane. This is the holy grail of coney dog recipes. My family ate every bite of this recipe and clamored for more. I will be making another batch for 4th of July festivities and I will be adding it to all summer holidays. I can't wait to feed it to guests and extended family members who can reach back to the days when coney dogs ruled the drive ins! Thank you so much.
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7 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

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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6 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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6 users 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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6 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: May 4, 2014
Great flavor and SO easy. I have made this recipe multiple times. While adding vegetables is acceptable it imparts a vegetable flavor to the biscuits so we prefer it without the vegetables. (I then serve vegetables as a side.) It's not a big problem it's just our family's taste preference. Modifications- a little bland and overkill on the onion if you make it exactly as the recipe is written. We love onions but I decreased the onion down to one slice and finely chopped it so it would impart a slight onion taste but would not overpower the chicken and you would not find onion chunks in the gravy. I also flavored the chicken breasts with poultry seasoning, celery seed, garlic powder, parsley, and pepper. I dumped both cans of cream of chicken soup into a bowl and slowly added a can of chicken broth and stirred until I had thinned the soup mixture down. Then poured that mixture over the chicken breasts and diced onions. Like others you want to add the biscuit pieces about 90 minutes to 2 hours prior to serving. I also shred the chicken breasts before I added the biscuits. Overall this is a super simple recipe that the family enjoys. While I wouldn't compare the taste with homemade chicken & dumplings it's an easy substitution for a pot pie recipe.
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5 users found this review helpful

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

Spinach and Strawberry Salad

Reviewed: Aug. 19, 2014
I have spent all summer eating this recipe. This is the absolute best salad recipe ever. I followed the recipe exactly except I always substitute raspberry balsamic vinegar for the rice wine vinegar. If you have never tried this recipe make sure you do. Thank you JerJer this has become a family favorite.
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4 users found this review helpful

Perfect Sesame Chicken

Reviewed: Jan. 22, 2014
I've made this recipe twice now. The first time I baked the chicken as other reviewers recommended and had a HUGE mess in the kitchen. The chicken flavor was good baked but the cleanup was a nightmare. So the second time I fried the chicken and the recipe turned out much better. Sometimes you just have to enjoy the extra calories from frying and cut back calories somewhere else. I followed the recipe to the letter both times. I think the next time I will back down on the sugar maybe by half and switch to brown sugar from Zulka sugar (dehydrated cane juice sugar). I love the texture of the breading so much that I plan to use this recipe for breading fish (minus the soy sauce) in other recipes. The chicken breading is so light and crispy that it's ideal to use in other ways. I do plan to add this into long term meal rotation (since it's fried I can't put it in very often). Thanks for a great recipe.
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4 users 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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4 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

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

Downeast Maine Pumpkin Bread

Reviewed: Oct. 12, 2014
This is my go to recipe now for pumpkin bread. Very few recipes earn five stars but this is one of the few. I have made this countless times and tweaked the recipe with various alterations but each time it's still a five star bakery product. The only real addition I make routinely is adding a tsp of pumpkin pie spice in addition to the other spices in the recipe. We love spiced pumpkin and this is a personal preference. The other addition is to add one cup pecans because again we love nuts. I've played with reducing the oil half cup applesauce and half cup oil which is fine initially but I think they become dry quickly. So now I now leave it full oil and just limit my consumption. The other thing is I keep these in the freezer baked in a USP Pans Mini Loaf Pan with 8 Wells. Each well holds 4 oz batter which makes a perfect individual size mini loaf to throw in lunches. A great recipe that turns out fabulous no matter how you tweak it (if you do).
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3 users found this review helpful

Tiramisu Layer Cake

Reviewed: Dec. 28, 2013
It was a great recipe but it required so many revisions that I only gave it four stars instead of five. First I read all the reviews prior to making the cake and I want to thank everyone who took the time to leave such helpful tips. I made two layers with one coffee flavored and divided both layers into a four layer cake. I used Tia Maria liqueur instead of Kahlua because Tia Maria has a stronger coffee flavor. I also substituted instant espresso powder for the instant coffee (Medaglia D'Oro brand). The biggest problem was overcoming the artificial vanilla in the boxed cake mix. Never again will I use a box mix for this cake. I still doubled the liqueur every time the recipe called for it and I used a small spray bottle to spray the coffee/liqueur mixture onto the cake layers. The icing came out better than I imagined. I had nightmares about the icing from all the negative comments. Next time I will double the mascarpone mixture. Surprisingly this cake turned out fabulous thanks to all the helpful tips.
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3 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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3 users found this review helpful

Stuffed Peppers

Reviewed: Sep. 17, 2014
Thanks to all who offered suggestions and tips. I browned the ground beef with fresh chopped onion and garlic. I added one can of Rotell to a 15 oz can of tomato sauce to add some heat and then cooked the rice in the tomato sauce/Rotell mixture instead of water. (Reviewers are correct the beef/rice mixture would have been too dry without that added can of Rotell.) Mixed everything together and then baked. This was my first time making stuffed peppers but hubby said these were as good as his mother's peppers. Great way to use up red peppers and hamburger that doesn't require a bun. I will make this again.
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2 users found this review helpful

Best Blueberry Buckle

Reviewed: Jul. 7, 2014
Rarely do I find a recipe that is perfect without a few modifications. Reading other reviews all I added was one teaspoon of vanilla extract. Otherwise the recipe was made exactly per the instructions. I baked this in a 9" springform pan for 40 minutes and it came out perfect. The crumb is delicate. The blueberries plump and delicious contrasting with the crunchy streusel topping. It was gone before it was completely cool. Next time I make two! If you have been looking for a blueberry coffeecake recipe this is it. You won't find a better recipe. Thank you so much Cristina for a simple, quick recipe that family and guests will love. This recipe goes into both my summer and holiday line up. Update the second time I made this I substituted brown sugar for the granulated sugar in the topping. We liked it even better with the brown sugar streusel topping. While it's tasty cold it's even better when served warm and fresh from the oven (with a 10 minute rest/cool down period). If you plan to serve it to guests I encourage you to put the dry ingredients together the night before. I threw a towel over the sugar and butter in the mixer bowl, also had the butter in the streusel topping mix. Butter was room temperature the next morning so you can have this in the oven in under five minutes.
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2 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: May 26, 2014
Great recipe. I followed the recipe exactly. As per other reviewers I added a little extra cheese and diced up the onion fine instead of rings. I didn't use half an onion only a slice to give the potatoes a hint of onion which compliments the cheese and potato flavors. I baked the full 90 minutes and like others I did have some burnt potatoes on the bottom. (I used a glass pan so I should have reduced the oven heat as someone else recommended). Great flavor, easy preparation and husband loved it. I will be making these again. Next time I will add some garlic as others have suggested to kick it up a little. Hubby rated this recipe over Ree Drummond (The Pioneer Woman's) au gratin potato recipe which has been my go to recipe.
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2 users found this review helpful

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