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

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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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Country Pound Cake

Reviewed: Mar. 19, 2014
I would give this 10 stars if I could. This is the perfect pound cake recipe I've been looking for. Moist but not greasy or dense. The lemon flavor was perfect. I was hesitant to add the lemon but decided to make it exactly per the recipe. Now I'm glad I did. I have the first huge strawberries of the spring season to go with this cake and dessert tonight is going to rock husband's world. From now on this is my go to pound cake recipe. Thank you so much!!
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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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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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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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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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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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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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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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To Die For Blueberry Muffins

Reviewed: May 29, 2014
We loved this recipe. This has become my go to for blueberry muffins. Although we also like the "Best of the Best Blueberry Muffins" on this site. I don't squish any of the blueberries and I reduce them to 1.5 cups. I always use fresh blueberries. (The muffins hold together better with the lesser amount of blueberries plus the muffins are full with berries at this amount.) I also substitute brown sugar in the topping and that's the only change I make. Never a muffin left when I make this recipe. Thanks for a great 5 star recipe.
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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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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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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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Janet's Rich Banana Bread

Reviewed: Jun. 30, 2014
If I could give it higher than five stars I would. I replaced a 30 year family secret recipe for this one. What I love most is it's moist with wonderful banana flavor but it's not dense. This is the holy grail of banana bread recipes and will be used against all new recipes. The only substitutions I made were those recommended by Naples (I have found her advice spot on in other reviews.) I added 1 tsp. of baking powder, and increased the flour to 1-3/4 cups. I also mashed the bananas I did not slice them. Thank you for an outstanding recipe.
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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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Cajun Spice Mix

Reviewed: Jun. 16, 2014
I found a recipe for Cajun Chicken Skillet dinner on the internet and the recipe called for McCormick's Cajun spices. Not wanting to waste time and money driving to the store to buy a bottle I searched Allrecipes and found this recipe. It worked beautifully in the recipe. Nice and spicy but not blazing hot and I included the optional crushed red peppers. Like everyone else I cut the salt back to 1 tsp otherwise I followed the recipe exactly. Thanks so much for a great spice blend recipe. It saved both time and money today. I will always keep a bottle of this spice mix in my cabinet.
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Best of the Best Blueberry Muffins

Reviewed: May 29, 2014
We loved this recipe. This has become my go to for blueberry muffins. Although we also like the "Best of the Best Blueberry Muffins" on this site. I don't squish any of the blueberries and I reduce them to 1.5 cups. I always use fresh blueberries. (The muffins hold together better with the lesser amount of blueberries plus the muffins are full with berries at this amount.) I also substitute brown sugar in the topping and that's the only change I make. Never a muffin left when I make this recipe. Thanks for a great 5 star recipe.
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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.
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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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Best of Both Worlds Roast Chicken

Reviewed: Apr. 9, 2014
Best chicken recipe ever! I'm not a big chicken fan but I loved this recipe. I followed the recipe exactly other than adding some paprika to the skin with the other spices. This was so moist and flavorful. I wasn't sure about the garlic but put it on anyway and I'm glad I did. This was literally the best chicken I've ever eaten. I will definitely be making this again.
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