TYGRWMN Recipe Reviews (Pg. 1) - Allrecipes.com (1542963)

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Creamy Chocolate Frosting

Reviewed: Nov. 19, 2012
basic, easy, simple as pie. i added a bit more salt, a bit more cocoa, and a bit more vanilla, because i'm kind of kamikaze that way, but the texture was perfect, the taste was perfect, the recipe made a lot, and everybody who tried it, loved it.
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Broccoli Cheese Soup V

Reviewed: Jan. 9, 2012
easy and really delicious. i used half velveeta and half mild cheddar, and 1 and 1/2 cups half and half instead of just milk. i served with dutch crunch loaf warmed in the oven, and butter. really great!
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1 user found this review helpful

Bake Sale Lemon Bars

Reviewed: Dec. 31, 2011
i added a bit more lemon juice because i prefer my lemon bars more tangy, but all in all, a really good recipe that i'll be going back to...
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2 users found this review helpful

Slow Cooker Italian Chicken Alfredo

Reviewed: Nov. 13, 2011
picky boyfriend loved it. i used italian seasoning instead of dressing mix, which made it taste a bit like thanksgiving turkey. this one is going in my "will make frequently" list.
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3 users found this review helpful

Baked Potato Soup

Reviewed: Nov. 8, 2010
oh. my. GAWD!!! this soup was brilliant, but oh , i could just HEAR my arteries clanging shut! i wouldn't want to try and modify it to be more healthy, though, because it's PERFECT, but i sure wouldn't serve this on a weekly basis if i cared at all about my family's fat and cholesterol intake. i WOULD however, make this for a special occasion. the only thing i did differently was to leave out the pepper sauce since i'm not even slightly fond of it.
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Cream Cheese Frosting II

Reviewed: Feb. 16, 2010
made "12 servings" for a cake made from two 8X1 inch rounds with a good amount left over. Really wonderful, simple recipe, no fuss, no muss, tastes brilliant. Thanks!
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Best Ever Caramel Apple Crisp

Reviewed: Oct. 13, 2009
This was an incredible treat - the most wonderful combination of apple pie and caramel apples!! Talk about a brilliant fall dessert! I shared this with several people, my neighbors included, and the consensus was that it would have been PERFECT over vanilla ice cream (we didn't have any), especially fresh out of the oven, in the same way that apple pie and vanilla ice cream go together, only better because this has the caramel sauce built right in. Per other comments, I also put the caramel on the apples rather than on the crumb topping, and this left the topping nice and crispy, while the apples and caramel sauce created a GREAT sauce that, again, would have really lent this dessert well to being served next to a scoop of ice cream. Also per a few comments, I went ahead and sprayed the pan with non-stick spray, then lined it with foil. Cleanup was super easy - two seconds in teh sink and the pan was clean because nothing stuck at all. I dread thinking about what it would have been like trying to clean up dried-on, hardened caramel sauce!! One last thought - I made the mistake of making this on a weeknight, and it was honestly too much work - I'm going to save this for family get-togethers or holidays or something like that. Thanks so much for posting this dessert!
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Tangy Slow Cooker Pork Roast

Reviewed: Jun. 26, 2009
Another five stars - I made it just as the recipe called for, with one exception: I was out of red wine vinegar so I just used white. The taste was wonderful, the texture was wonderful, the roast pulled apart by fork, and the "sauce" at the bottom of the cooker (once I siphoned off the fat) was so savory and delicious that I've saved the whole thing to make a stew later. Thanks for this wonderful recipe.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Dec. 19, 2008
Probably don't need another glowing review, but... wonderful cookies, quintessential chocolate chip recipe, and scales up nicely. I scaled the recipe up to 75 servings and got enough cookies for two office parties (four dozen each), a couple dozen for us to keep, and three dozen to freeze for my next door neighbor, who's on Weightwatchers and would only appreciate cookies if she could take them out of the freezer and bake them by two's and three's as the craving hit her. The recipe is nicely buttery, so the cookies spread very well, and depending on your cooking time, you could get soft and chewy, or crunchy-edged and soft in the middle, or crunchy all the way through. Just a brilliant cookie.
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Rolled Dumplings

Reviewed: Oct. 6, 2007
Instant hit, and they took about 30 seconds to make. I even forgot the salt, and the whole family loved them. I had to add just a hair more shortening to get a cohesive dough, but this recipe is definitely a keeper. Thanks so much for posting.
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Ground Beef Enchiladas

Reviewed: Jan. 18, 2007
My first enchilada recipe, and I wasn't that impressed. The taste wasn't spectacular, and the tortillas stuck to the bottom of the pan, burned on and rock solid because I didn't know you're supposed to put a bit of the cream soup mixture in the bottom. The jalapeno pepper actually gave me acid burns when I chopped it raw, and my hands hurt for days - NOTE: the acid burns out in cooking, I guess, because it wasn't as nasty to taste cooked as it was raw, but I'm not kidding about the burns. They REALLY hurt for two days - protect your hands. All in all, I found another recipe that I like a bit better (Chicken Enchiladas V) which is a perfect base recipe to which you can add or subtract as you wish - tastes better and not so friggin' painful ;}~
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Chicken Enchiladas V

Reviewed: Jan. 18, 2007
In essence, this is the perfect base enchilada recipe from which to take off. I made my own corn tortillas - just a note, I will NEVER buy the icky rubbery store kind again! - and then pretty much followed the recipe but with some of my own ingredients. One frying pan gets the meat and onions and filling stuff, one saucepan gets the sour cream and cream soup mixture, and then just spread around the cream soup mixture, some under the enchiladas, a tad in the meat mixture for creaminess, a bit of cheese inside the enchilada, then the soup mixture and cheese on top, and you're done. Only the second time I've made enchiladas and they turned out perfect! Thanks bunches for this wonderful recipe!
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White Cake Frosting II

Reviewed: Jan. 16, 2007
Taste was good but I didn't like the consistency very much - too wet, not very buttery. It dried okay, but more like a glaze than a frosting.
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Grandma's Green Bean Casserole

Reviewed: Jan. 7, 2007
Made this twice now, always works out rockin'! The sour cream in the mix is just about the only new thing you can do to a traditional green bean casserole, and it's wonderful! I added parmesan cheese to the fried onion and crumbled crackers, and that was even better. Still, really great!
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Fragrant Lemon Chicken

Reviewed: Jan. 7, 2007
This was a little disappointing. The recipe was fragrant, but the sourness of the lemon wasn't really balanced by anything. I wound up making a sauce out of lemon, soy, worcestershire, ground ginger and honey. Very tangy, tasted really good. Yes, the meat fell off the bones, but that'll happen with almost any crockpot recipe, so no big points there. I chopped more than one apple with some onion, sauteed it first with garlic, then stuffed the chicken. Didn't have any celery and I don't think I missed it. Added some brown rice to the sauce once I took the chicken out, and got a good rice side dish to go with it. Not a bad recipe, but a bit more work than I generally look for in a crock pot recipe.
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Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 15, 2006
Excellent cookies - made the recipe as written, giving them as Christmas presents.
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Sugar Cookie Icing

Reviewed: Dec. 15, 2006
Every bit as good as it says - icing can be thinned for piping or left thicker for spreading. I found the original recipe rather too thick, so I thinned it out and dipped cookies in it. Tastes wonderful!
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Melt - In - Your - Mouth Shortbread

Reviewed: Dec. 10, 2006
This is a truly spectacular cookie recipe! Light and airy, it lives up to its "melt-in-your-mouth" title! I just made some tonight, actually to use for thumbprint cookies, and I had to test it both ways. Without the jam, these cookies would be outstanding with tea, since they're fluffy, buttery and just sweet enough to offset my favorite earl grey... With jam, they make for an extraordinary thumbprint (hint: put the jam in before you bake the cookie, not during or after - makes for a more integrated, non-messy, non-runny jam spot). I added half a cup more confectioners sugar, and an eight of a cup less flour, but I think it would work out fine without those additions and subtractions. I can't recommend this simple, wonderful recipe enough!
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Gingerbread Cookies II

Reviewed: Dec. 9, 2006
Really disappointing. I've baked gingerbread several years in a row now, and I like it savory, sweet and spicy. This recipe entirely failed in all those respects. The texture was fine, and I added more spices, but the baked cooked came out very bland despite that, with only an aftertaste of real spiciness. I think it might have been helped by more brown sugar and more molasses, but at that point, it's not worth changing the entire recipe to make it worth the effort.
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Hot Breakfast Couscous

Reviewed: Oct. 31, 2006
Excellent, non-traditional breakfast stuff. We add lots of brown sugar and a bit more milk to make a consistency you could almost drink. Even my very traditional midwest-kinda guy love it.
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Displaying results 1-20 (of 29) reviews
 
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