Just Tabitha & me Recipe Reviews (Pg. 1) - Allrecipes.com (15776569)

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Honey-Mustard Macaroni Salad

Reviewed: Jan. 25, 2015
This, as written, was an excellent flavored salad. Especially if allowed to rest 5-7 hours before serving to meld the favors. I gave it 5 stars for flavor, after I did my 1st try of it. HOWEVER, it REALLY needs some color! So, 1st thing I did next try, was switch out to the multi colored noodles (fusilli I think?). They have ridges witch "catch" the sauce which adds even more flavor to the fun! Then, red onion instead of yellow or white. The celery takes care of the green, so I chop a red bell pepper & a yellow. Getting the picture now? I try to do a little homework on sweet or dill preferences, then, rather than just use relish, I cut or chop a few pickles so they show up a little better. Then, if I want, I'll dust with paprika, or fresh parsley. A "little" more work, but it makes a very pretty dish, and barely effects the flavor. Too, if I want to make it into a "main" dish, I get the small shrimp from Whole Foods and mix them in...yet another color & texture.
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Awesome Slow Cooker Pot Roast

Reviewed: Jan. 23, 2015
Funny thing...this is how I' made Pot Roast for the last 25 of 30 years. And, my kids (now married, with families of their own), LOVED it. And, as it's written and cooked, I give it 4 stars. Then, I traveled to my youngest for a visit last year, & she served "Pot Roast"!!! But, she made it with two differences from this recipe. I always braise my meat in flour first, even with the "old" recipe. Well, she does too, BUT, she uses "Montreal Steak Seasoning" to season it. Then, she uses (get this!) "Golden mushroom" soup, instead of the cream kind, and a little flour for thickening. It was at LEAST a 100 times better! True, they haven't had golden mushroom out that long, but still! I admit...I ate like a glutton, ('till my 8 year old Grandson mentioned how many times Gramma had gotten more)!!! Try it...you will LOVE it!!! Blessings!
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Roasted Sweet Potatoes and Vegetables With Thyme and Maple Syrup

Reviewed: Jan. 20, 2015
Oh YUM!!! This was fabulous! Saw it earlier this evening, while buzzing, had everything I needed, thought it sounded yummy and it was! Can't wait to have own herb garden again! Just used the Thyme I had purchased for tomorrow, but this just sounded (and was) burp....SO worth it. Absolutely NO changes I could possibly want to make! Thank you SO much Don, for taking the time to share! Blessings!
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Rye Beer Bread

Reviewed: Jan. 16, 2015
I LOVE making bread, & STILL, after 55 years of baking bread, if I have an even "slight" problem with rising, I HAVE to look at the yeasts, and or baking powders or baking soda! Even if you "just bought it" consider the turnover in the store you purchased it from. If it's a large market, the turnover is likely to be better. AND, don't be afraid to look in the back for the freshest possible. Your time & ingredients are too important to feel you can't look there ! I throw out spices & powders & soda pkg.s much more often than most, and I can't remember the last time I had a problem with rising yeast breads OR quick breads. HTH & blessings!
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Roasted Chicken Broth

Reviewed: Dec. 31, 2014
So many reviewer's have expressed interest in why the small amount of catsup. Well, it's the same reason one uses a small amount (1/4 to 1/2 cup) catsup or tomato paste in a true Italian Bolinaisse (sp) sauce, just to add a brownish color. The things one learns when going for your Dietetics degree...hmmm. HTH & Blessings
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Southern Fried Cabbage

Reviewed: Dec. 26, 2014
I have had cabbage one way. With a New England Boiled Dinner. I have loved the cabbage in it, but never thought about doing anything else with it. Then came cabbage rolls! I loved the cabbage part so much, I grate cabbage into the meat mixture & wrap with two leaves. Hmmm. Then THIS dish floated across my tongue!!! I LOVE IT!!! I took the recommendations from several folks about the bacon, covering it, (lowered heat), cooked longer, etc., but didn't change the ingredients. Guess I must have been a "southerner" in another life !!! Thanks for posting! Blessings!
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Easy Red Pasta Sauce

Reviewed: Dec. 26, 2014
As the title states, this is a "Basic Red Sauce", NOT spaghetti sauce. This is what you fix first and THEN, after it's started simmering, you get to add the spices that will make it into "yours". I learned this from Nana when I was 7, and when I had it down well, I was taught how to enhance it for whatever dish it would be used for. I gave it only four. Stars because it didn't mention using a scant amount of sugar to cut the natural acidity of the tomatoes. And, I would only use store bought canned tomatoes in winter, if I had none of my own. I used to can like a canning idiot! One of my friends said that if my cat stood too still in my kitchen, I'd probably can it !!! Now, when I "can", I only do 4 jars of anything. It's gotten way too difficult to can all day. BTW...did you know you kill the flavor of tomatoes if you put them into refrigerate them??? That's why grocers put heirlooms at the top of the displays. HTH! Blessings!
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Peanut Butter Fudge I

Reviewed: Dec. 20, 2014
If you're having grainy, won't set up, over set, crumbly, etc., are you doing it on a humid or rainy day? My Mom told me never make candy in inclement weather. Make thick soups and/or comfort foods. Applesauce will suffice for desert. HTH!!! & Blessings!
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Mom's Simple Dumplings

Reviewed: Oct. 30, 2014
Just so you know....this was Great Gramma Viki's recipe from so long ago, & I've loved it all my life ( and I'm almost 70, so it's OLD!). However, a dumpling is a "gentle" thing. If you have the heat too high, or "boil" the poor thing, it WILL disintegrate. Don't have to thicken the soup anymore, but I LIVE for those dumplings!!! "Gently simmer", please! !!! HTH!!!
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Mexican Tortilla Breakfast Casserole

Reviewed: Oct. 11, 2014
This comes together really well, & even cut in half! (There's only 3 of us). However!!! You MUST give it plenty of time to "set up" after...no matter how much your mouth begs to just dip in!!! If you serve it too soon it will be all soupy & goopy. Ask me how I know !!! HTH!
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Creamy Cilantro Pesto Sauce

Reviewed: Oct. 10, 2014
This was an excellent pesto! Some folks might not be aware that a true pesto is an herb flavored sauce, however, since "basil" pesto became so popular first, it is commonly assumed to be the only "true" pesto. HTH!
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Glazed Doughnut Strawberry Shortcake

Reviewed: Aug. 12, 2014
I did find that a bread knife worked really well at slicing them, and a finger licking job it was! My Grandkids will LOVE this!
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Sweet Tamale Pie

Reviewed: Aug. 11, 2014
Well, today's the last day before I break down my kitchen & pack it for my move to Chesapeake Beach, Md. Having lived in Arizona for the last 6 years, what a culture shock THAT will be !!! So, I looked at my poor dwindled cupboards & said hmmm, I wonder what I can scrounge up. Small amount of taco seasoning - A/R recipe, salsa & canned chillies, corn, olives, corn meal, pkg. bread sticks, can of tuna, some grated Cheddar, spices, an onion, and a few others that said "childhood favorite - Tamale Pie!!! A/R recipe says "Sweet Tamale pie" & I was in business!!! SO, here I sit, replete, (I can't believe I ate the whole thing!), having enjoyed the INCREDIBLE dinner this was!! The recipe didn't call for olives, like my Mother used to do, & since they weren't on the recipe, I didn't add them in. Next time I will, but when I intend to review a recipe, I try to be a purist the first go around. However, if they weren't a "part of the memory" addition, I wouldn't bother! Very few times in my experience, is a recipe exactly like I love it, & totally without need for changes, but THIS one IS!!! VERY nice work "bcummings221"!!!!!! And, thanks for sharing!
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Marie's Easy Slow Cooker Pot Roast

Reviewed: Jul. 24, 2014
I've been using this recipe for years, with onion soup, & a "Montreal smokehouse flavoring" I've seen mentioned by several reviewers, & about 3 cups water. We like au jus style gravy. It's just me most of the time now, but I will eat this for days! AND, best of all, I get a large roast, & LOTS of veggies, & make hash with the leftovers. I add fresh white onions (chopped) & mixed in, as well as old bread at the end of the grinding process, to facilitate easier cleaning! HTH!!! Nothing I like better than a meal that re-invents itself!
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Round Steak and Gravy II

Reviewed: Jun. 17, 2014
What a terrific flavor this has!!! This is almost dead on the same way my Mom &I used to make "Swiss Steak" although most folks make that with a tomato base. I use a thin cut of " round", but I have the butcher run it through the tenderizer. If he can't, I tenderize it myself. Then, I flour & spice it, before I sear it. The flour helps to thicken the gravy, & searing it brings out the " cooked meat " flavor. Deglaze the pan, & pour that in too. Then, I add the soup & water, & one package of Lipton (Registered Trademark) onion soup & continue with Capco's directions. Thank you Capco for sharing this recipe. So nice to see this recipe already printed, because it was a favorite of my family, & I'm working on a "Family Favorites" cookbook, so my girls will have them in one place instead of loose in this cookbook or that. HTH!!!
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California Peach Cobbler

Reviewed: Jun. 15, 2014
Think I'll try to cut the sugar down a half or third of a cup. Otherwise, had a great flavor. Better than my "old" cobbler recipe. I plan to try it again, with a little less sugar. I'll post again, either way. HTH !!!
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Tomato Barley Soup

Reviewed: Jun. 3, 2014
I have been making this soup for YEARS, and love it every time. If you're doing it for other than diet purposes, & want it thicker, just cook biscuits or fluffy dumplings on it before you serve! The little starch makes the broth a little thicker, and nothing says comfort food like dumplings or biscuits served on a soup as great as this!!! HTH!!
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Marinated Grilled Chicken II

Reviewed: May 26, 2014
I found this "recipe" just before memorial day, 1980. Good Seasons suggested it, & although I've used a TON of different ready mades, the mix it yourself from Good Season's" always garners the most "hmmm, just great"'s around my neck of the woods. HTH!
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Grilled Shrimp Caprese

Reviewed: May 10, 2014
The flavor is terrific, however the prep time is misleading. Shrimp only need an hour or so to marinate, so pre-prep the shrimp by pealing, cleaning & deveining, the night before you plan to serve? Put aside until next day in the refrigerator. Also make up the marinade the night before & keep separate in refrigerator until next afternoon. marinate for one hour or so. Since Shrimp only need an hour or so to marinate, & just a minute or so to cook, so be sure to have pasta almost perfectly cooked,& drained just right, seconds before you plan to plate & serve the fisnished meal. As far as the problems with cheese becoming gloppy, remember the adage when working with cheese, heat it "slow & at LOW temperature, so cool freshly plated dishes, with cheese doesn't get too quickly hot. HTH!
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Pico De Gallo

Reviewed: May 1, 2014
Thank you SO MUCH Grneyedmustang for giving us SUCH a great BASIC recipe for all of us to learn our own proportions. This is a wonderful, BASIC recipe. Typically almost all Pico de Gallo recipes have fresh lime juice in them (to taste), as well as garlic. Pico de Gallo means "fresh", I think, (but I'm 50 years dated since High School Spanish . Therefore "Pico" should be made with fresh garlic cloves, (unless no choice), fresh "instead of canned" tomatoes, fresh sqeezed lime juice instead of bottled lime juice. Now, the best part. Use this to top SALADS, virtually calorie LOW! EGGS, ANY Mexican or South American cuisine, (duh!), cooked SHRIMP, TACOS, VEGETABLES, FISH, guacomole, you NAME it! Tust me, you,ll LOVE it. Hope this gets you going, cause you may want to make up a BIG base recipe, (without tomatoes, like I do a day before Cinco De Mayo) and add the tomatoe's about two or three hours before you want to serve the "salsa". Then leave the rest of your base in the refrigerator for another few days adding tomatoes until its gone (sniff!)... Mine lasts (sans tomatoes) about 3 to 5 days. HTH!
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