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

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Roasted Baby Eggplant, Tomato, and Zucchini

Reviewed: Apr. 11, 2015
What you invented was a very skimmed back Ratatouille. It's one of my favorite dishes, & in addition to the veggies you used, I add two or three types of gourmet mushrooms, sometimes a red or yellow "bell" pepper, and a few fingerling potatoes.. I steam them, starting with the densest vegetable like mushrooms, potatoes & peppers, then adding summer squashes & chopped eggplant. At the end I sprinkle liberally with a good quality swiss cheese broiled to melt. Watch the broiling process carefully!!! The, voilà!! Ratatouille!!! Blessings!!!
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Slow Cooker French Onion Soup

Reviewed: Apr. 10, 2015
Emmentaler cheese is simply a "swiss" cheese, actuall from the emmental regeon in Switzerland. It's a VERY yummy, well aged swiss, which is why it's used for melting and fondue. HTH!!! Blessings!!!
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Joseph's Best Easy Bacon Recipe

Reviewed: Mar. 17, 2015
I've done this for a long time, however, in addition to lining a cookie sheet (with raised edges a must!!!), take a slightly smaller sheet and crinkle it a bit. I roll the sheet, wops it up a bit, and sorta, kinda make it flattish. This way the grease pools a little, & for some reason, the bacon gets crispier, and drippings don't "slosh" so much when removing pan from oven. (Belated thanks to the late Ione, a cafeteria worker in the school cafeteria when I was in high school 55 years ago). Timing & temperature is of course, your own. I calibrate my oven frequently, by hanging a oven thermometer in the middle of the oven, heating the oven to 350 degrees (any temp will do) and checking the thermometer to verify. If it's "off" I re-verify 10 minutes later, & if still "off" I make a note of it right by the stove. This way I avoid any possible "oops's" that can occur. I admire Joseph's bravery in leaving bacon unsupervised, but I prefer not to. I also thank him and all those who take the time to share with all of us! Blessings!!!
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Chef John's Panzanella

Reviewed: Feb. 17, 2015
Very tasty salad! I've had it before YEARS ago (maybe 30?), & it was, as Chef John says, a little less pleasant because of the sogginess of the bread. I wonder though, if you could use a high quality basalmic vinager instead of red wine vinegar? I purchased some from Italy when I visited my Daughter. It's a 5 year, wooden cask cured Basalmic (which I use ONLY on something that it "really" matters on, like this salad (the longer it's cured, especially in a wooden cask, makes it FAR superior to what you get at the grocers. It's expensive, but what Heavenly flavor!!! I do confess though, I've made croutons this way since I was a girl, & my Dad would make his favorite noodle dish, croutons, parm., cottage cheese and noodles. I have the recipe for "that" dish in my A/R Recipe box, again, thanks to my friends the "Buzzers" on the A/R site (The Buzz). It's a great resource for all of us on A/R. It's complimentary with membership, AND there are a boatload of nice folks on there who can answer almost any question or recipe request you can imagine and seem to love doing so!
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Low-Carb Fauxtato Salad

Reviewed: Feb. 17, 2015
This was just amazing really. I love raw cauliflower, but not a huge fan of cooked. However, I tried it, since I had a head, and then, after seeing the recipe, a "craving" for potatoe salad. It was pretty darned good, took care of the "gotta have its", and I felt I could indulge with another small serving since it was low carb. Remember to make ahead & chill for several hours before serving, so the favors meld. I used bread & butter pickles tho, since I like "sweet", they were all I had in the pantry AND, we're snowed in. HTH!!! Blessings!!
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Slow-Cooked German Short Ribs

Reviewed: Feb. 15, 2015
VERY intriguing flavor! However, I seldom use short ribs because of the fat, however, I prefer to fix exactly first time to review, then I try with any changes I want to incorporate. This was spicier than we like, as a rule, but the next time I used less. I also had to deal with too much fat, prior to thickening. To avoid this, I used an in-bone chuck roast (small) the second time I made this, & it was perfect. A little sweetish (which was what really intrigued me in the first place), as well as spicy too! I felt the sauce really complimented the meat. Served with mashed potatoes (was thinking of Garlic Mashed, but was afraid favors wouldn't mesh, & acorn squash (from A/R site). I was proud to have served such an "over the top" appearing comfort food meal!!! HTH!!! Blessings!
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Auntie Mae's Irish Bread

Reviewed: Feb. 14, 2015
This is excellent, with no changes! I'm going through a "bread baking" stage lately, much to my friends & neighbors delight! Please keep in mind that your soda & baking powder loose potency after about a year after opening. If you have any problems with bread (or baked goods of ANY kind), check the dates on the containers. I use markers to put date opened on bottom of can or bottle of powder or baking soda, & throw away after a year. Most professional food service do this. HTH!!! Blessings!
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Mexican Shrimp Cocktail

Reviewed: Feb. 14, 2015
Just as a mention, this is traditionally a soup in & out of Mexico (& Spain), which is why many have commented it is very "soupy" in texture. I really like this recipe, in fact have been using another (A/R site) almost exactly the same (except no avocados). In a pinch, I've used "Mrs. T's Bloody Mary Mix" which I drink by the gallon, so it's always in my pantry. I serve it in Margarita glasses, with a soup tureen on table for those who want more! Since I don't care for salad shrimp (too fishy, even when rinsed), I use larger uncooked shrimp, then peel, devein, remove tail & steam lightly. (Why ANYONE leaves the tails on in any dish is my personal bug, cause I hate to have to have to put my fingers in my dinner !!!). I then slice into one or two pieces. But, that's just me, because this dish is one I use only when I entertain, since shrimp are high in cholesterol, & somewhat beyond my regular budget. BTW, the very tail is the tastiest part of the shrimp. My DH (late) taught me to pinch JUST below the tail and pull. It takes a little (muy poco) practice, but I never fail any more, so it will work for you too, I hope. HTH!!! Blessings!
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Spicy Mexican Shrimp Cocktail

Reviewed: Feb. 14, 2015
First time I tried this, I followed recipe to a "T" as usual. A little too spicy for this old mouth, but oh! Goodness! It had such fabulous flavor! Next try, I forgot to list the tomato/clam juice cocktail on my shopping list, so I substituted "Mrs. T's Bloody Mary Mix" (which I drink by the gallon!) and cut back the horseradish & hot sauce to taste. I loved it too, & my adult kids (after adding more hot sauce) did too! I think I liked them both just exactly, so at least this substitution will work if you need it. I love the mix plain, & so good for me, with low calorie count. Oh, & I served it to my kids in Margarita glasses with a small spoon! Nice presentation, I thought. HTH! Blessings!
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Hard-Steamed Eggs

Reviewed: Feb. 14, 2015
Oh Bd.Weld! You are my HERO! The pan set I bought recently has a steamer unit, & boy is it going to get a workout from now on! I put 3 farm fresh eggs, 3 new from store, 3 older than a week, plus 3 random and they ALL came through it perfectly! I made a new folder for my recipe box called A-Plus Methods and there went this "recipe" for easy access! Thank you for letting us all know about this! I like to keep boiled eggs on hand, since they make such good snacks, & sandwiches, plus I like to use "farm fresh" eggs, & they just don't compute with my "old" method. I just may start cackling pretty soon! !!! Blessings!
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French Baguettes

Reviewed: Feb. 13, 2015
The best way I've found to get "crunch" is to spray with water every so often while baking the loaves. If you want soft (us oldsters sometimes need softer crust), brush tops with melted butter when you take them from the oven. HTH!!! Blessings!
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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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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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