aunt tilly Recipe Reviews (Pg. 1) - Allrecipes.com (16208460)

cook's profile

aunt tilly

Reviews

Menus

 
View All Reviews Learn more

Apricot-Pecan Sweet Potatoes

Reviewed: Nov. 27, 2010
I'm NOT a Sweet Potato eater ~ never have been. That said, I came across the Praline Sweet Potato recipe here about 8 years ago and have been making it every Thanksgiving & Christmas until yesterday. This year I decided to find a recipe not so 'desserty'. This Apricot-Pecan Sweet Potato recipe fit that need perfectly!!! I made the sauce the night before to save some time. I immediately fell in love!! I got out some vanilla ice cream and poured some on....heaven. I couldn't wait to try it on the potatoes next day. There was too much sauce since I don't make much in the way of SPs. So I have more leftover sauce for ice cream~ Yay! I added the pecans after pouring the sauce on the potatoes and popped it in the oven. So easy!! So FAST! So delicious!! Not overly sweet or heavy. I'll be making this sauce many times during the year as well!
Was this review helpful? [ YES ]
5 users found this review helpful

Roasted Rack of Lamb

Reviewed: Jun. 27, 2012
I'd never attempted lamb before thinking it was too tricky. This recipe makes it nearly THE most uncomplicated, easy and seriously delicious entree I now can make without hours of effort!! We absolutely loved it!! I've made it several times now, even for a family birthday dinner knowing it will come out just perfectly cooked. Would make a wonderful holiday recipe that allows the chef some time to enjoy the holiday too!! Aunt Tilly
Was this review helpful? [ YES ]
2 users found this review helpful

Beef Pot Roast

Reviewed: Apr. 29, 2012
I have to give this recipe 5 stars even though I changed it only to add liquid (beef stock and wine) and a bit of Herbes de Provence to the pot before covering and placing in the oven for several hours. The resulting gravy was so flavorful it needed nothing other than thickening. The meat was incredibly tender and juicy just falling apart when we were ready to enjoy it. It's the first pot roast I've ever made and won't change a thing when making it again.......and again.......and again. I love making Boeuf Bourguignon and consider it a complete labor of love due to the complexity of it. This pot roast was so easy and delicious it provides a wonderful alternative to spending 4 hours making Julia's famous recipe! Thanks so much for posting this! Aunt Tilly
Was this review helpful? [ YES ]
1 user found this review helpful

Gulliver's Cream Corn

Reviewed: Jan. 1, 2012
This is my 'go-to' Cream Corn recipe for holidays! I'm in So Calif and we still have a local Gulliver's. I've been making this more than 25 years. Got so popular I had to use a 5# bag of corn every Thanksgiving and Christmas! It's just the best in cream corn!
Was this review helpful? [ YES ]
2 users found this review helpful

Praline Sweet Potatoes

Reviewed: Nov. 20, 2010
I've been using this recipe every Thanksgiving & Christmas since I found it 9 years ago. I do NOT like sweet potatoes. Would never touch them but always had a can for my mother at holidays. I found this recipe and couldn't stop eating them!! All my guests rave about them and ask for the recipe. I love 'do-ahead' recipes and this is one of my favorites. Made a convert out of me! Aunt Tilly
Was this review helpful? [ YES ]
5 users found this review helpful

Chef John's Make-Ahead Turkey Gravy

Reviewed: Oct. 30, 2013
I'm going to rate Chef John's recipe because it is virtually what I have done every year for many years other than also roast the neck with all the veggies too before simmering them for hours. I agree that two wings would not seem to add enough flavor. I save about 2 cups of my turkey stock for basting my turkey in the oven on the big day and make my gravy a bit thicker so I can pour some the pan drippings into it and into my dressing before placing that dish in the oven. No one would guess my dressing is not cooked in the bird! I don't mind a bit having my gravy done ahead of time, either. Great time saver when you really need it in the last hour trying to get this 'labor of love' meal on the table!!
Was this review helpful? [ YES ]
17 users found this review helpful

Pecan Pie III

Reviewed: Jan. 9, 2011
Any recipe from a 78 year old baker who says it's her mother's recipe HAS to be a winner in my book! I made this as my first 'from scratch' pie ever (I'm a cake person) using the Best Ever Pie Crust recipe. The pie baked perfectly ~ was set in the middle right out of the oven and the flavor was delicious! The crust was very flaky! I did use the tip of adding the 1/4 cup of butter and 1 Tbls of flour. I've never thought Pecan Pie would be one I'd like but I fell in love with it becuase of this recipe! The only change I may try eventually would be to use brown sugar rather than white. This was a wonderful pick for my first ever totally scratch pie! Thank you so much for posting it to All Recipes.com! Aunt Tilly
Was this review helpful? [ YES ]
6 users found this review helpful

Cream of Green Garlic and Potato Soup

Reviewed: Jan. 22, 2013
Green Garlic is VERY hard to find but please please PLEASE go to the extra effort if you have local Farmer's Markets in your area. Stores to not typically sell it. Yes, it 'looks' like green onion but it's garlic. You can grow your own ~ I do. Easiest thing in the world. Buy a head of garlic at the store and peel the cloves then push cloves root side down into a pot of planting soil. Cram as many in as you can, they don't take up much room (leave an inch or so in-between cloves. Water when needed and very soon you'll see the shoots come up. Pull up shoot when about 1 foot tall and you'll have exactly what Chef John uses. Full sun is good for growing if you have a spot that gets it. If not, place the pot where it will get as much light or sun as possible (except in hot hot hot summer). Freezes well too in an airtight freezer bag. Love the stuff!! This soup is even more awesome when the green garlic is used. Do NOT substitute regular garlic...not the same at all......listen to his description of what Green Garlic tastes like. He's spot on. You'll be glad you did it!!
Was this review helpful? [ YES ]
11 users found this review helpful

Perfect Turkey

Reviewed: Nov. 11, 2011
I've brined my turkey for more than 10 years now. There a guaranty that your turkey will be moist & juicy when brining. I add much more flavor to my brine however and it makes a huge difference. I also add some unsalted butter (you should ALWAYS use unsalted butter with any meat you have brined!!) into the cavity along with the veggies. Also fill the neck cavity with same. I've never started out the bird breast side down, either. Really no need with a brined bird. Plus, you risk having it fall apart like a reviewer said, when turning it over and it certainly will not look as picture perfect as when roasted breast side up the whole time. Trust me, a brined turkey will be wonderfully moist. If you use any sugar in your brine or apple juice (as I do) keep the turkey covered the entire roasting time so that the skin does not brown too quickly! I also have several comments in the Brining Article that offer some great tips & suggestions. Happy Turkey!! Aunt Tilly
Was this review helpful? [ YES ]
38 users found this review helpful

German Chocolate Cake Frosting

Reviewed: May 31, 2011
This frosting is simple to make and tastes fantastic! I was a little concerned when the frosting looked a bit 'cloudy' when first finished however, overnight the frosting resting in the refrigerator looked exactly the way it should the next morning for icing the cake. Great color ~ great texture ~ great taste! Absolutely delicious!! Aunt Tilly
Was this review helpful? [ YES ]
4 users found this review helpful

French Onion Soup Gratinee

Reviewed: May 30, 2011
I've been wanting to try my hand at French Onion Soup for a while now. I chose this recipe over Julia Child's only because this cooking time was shorter. This turned out not to be true in my case. The onions took nearly 90 minutes to caramelize. There was so much liquid accumulated, I had to drain it off to get them to brown. Not wanting to lose all that great flavor, I added it back in gradually with the broth. I did not add the Balsamic Vinegar since the flavor was already amazing! Couldn't find Gruyere cheese at my local store so used Munster & Mozzarella. I took the suggestion of some other reviewers and used croutons instead of toasted bread. Worked fine. Next time I'll try the bread for comparison. 4 stars is only due to the cooking time. This was truly delicious! I love that it can be made a day ahead for company and then easily finished for the table. Excellent soup!! Will be making this for a long time to come! Aunt Tilly
Was this review helpful? [ YES ]
5 users found this review helpful

Chef John's Perfect Prime Rib

Reviewed: Dec. 27, 2012
I would truly love to give this the 5 Star Rating I was expecting to give when placing my two 8# roasts in the oven on Christmas Day. Unfortunately after the 2 hours we pretty much had raw beef on our plates. The flavor was great (I knew enough not to attempt butter at such a high temp for that long) and there was plenty of salt/seasoning adhering to the roasts so that wasn't a concern. The Au Jus turned out too salty ~ I wish I'd thought to use some wine to mellow it out before serving although noone other than myself seemed to think it was salty. I can only conclude that the meat must have NOT been as room temperature as I thought it was after hours of sitting out. I will make it a point of trying this method again with another rib roast and plug in a remote reader digital thermometer to watch the interior temp during that 2 hours. Good excuse for making another roast for my birthday, right? In our house, we choose our special dinner entree (or restaurant...) hee...hee.... I'd love to be able to revise this rating with a 5. I'm giving it a 4 only because I'm assuming it was something I did that kept it so rare. Chef John, if you have any comments about roasting 2 separate same weight cuts of roast at the same time, please let me know. There was enough separation between them to allow for heat circulation ~ I'm just stumped.
Was this review helpful? [ YES ]
8 users found this review helpful

Best Ever Pie Crust

Reviewed: Jan. 21, 2011
I used this recipe for my first ever attempt at pie crust. The recipe is fast, simple and just about fool proof. It baked up very nicely ~ flaky & tender. I've rated it 4 instead of 5 stars because in dividing it in half as it says, my crust seemed to be very thin by the time I rolled it out for my pan. Next time, I think I'll make 50% more dough before dividing it in half and see if that's enough for a more substantial crust.
Was this review helpful? [ YES ]
4 users found this review helpful

Chocolate Decadence Yule Log

Reviewed: Jan. 21, 2011
I made this on a whim for Christmas Eve dessert. I didn't add the mocha flavoring in either the cake or filling/icing just because I didn't want a coffee flavor to it. It was simple & quick to bake and rolled together nicely. It was a very rich dessert and almost too rich to truly enjoy. I'm a sweet lover and even I had trouble trying to finish my 3/4" slice. Not that it wasn't delicious, just incredibly rich & sweet.
Was this review helpful? [ YES ]
3 users found this review helpful

Make-Ahead Turkey Gravy

Reviewed: Nov. 2, 2011
I would change something for this recipe as well. I use the neck from my bird (which I always brine) so the neck is 'accessed' 2 days before Thanksgiving. Have to admit I use BIG bird so I generally have a large neck to work with. I use the neck plus the onion and add carrot, celery and some garlic all drizzled with just a bit of olive oil and roast before putting it all in the stock pan. There's really no need to add chicken broth because we want TURKEY flavor, right? If I want chicken gravy, this recipe would be fine. Add 6-8 cups water to the pot and let it go for several hours seasoning along the way. The broth should be rather dark in color (if the veggies & neck were roasted enough) and very rich in flavor. Make gravy using this stock and you'll have a great TURKEY gravy rather than mostly chicken flavor gravy. I've actually made this stock and frozen it for later use (like Christmas) when needed too. I'd make the roux with skimmed fat as well as some have said. Enjoy!
Was this review helpful? [ YES ]
8 users found this review helpful

Stuffed Pepper Soup IV

Reviewed: Nov. 25, 2012
While driving from So Cal to Phoenix one trip we stopped at a little local restaurant in Needles and decided to try this soup. It was SOOoooo delicious we immediately knew we'd have to find a recipe. This comes so close to what we enjoyed without any changes at all other than making it a bit thicker than a 'soup'. I'd say we like it best 1/2 way between a soup and a chili thickness. Very hearty and warming. We only add the cooked rice when we're ready to eat and only in the amount of soup we're eating. We found by leaving the rice in the pot caused the rice to break down. Very delicious recipe!!
Was this review helpful? [ YES ]
0 users found this review helpful

Peppermint Meringues

Reviewed: Dec. 28, 2012
Giving this 4 stars instead of 5 as making the meringue was SO easy and fast!! Loved that these were in the oven so quickly without a whole lot of clean-up needed!! I teach cake decorating, so of course, I piped the meringue into beautiful swirls before sprinkling them with the crushed peppermint candy. Unfortunately, a few hours after taking them out of the oven, they became VERY sticky and chewy when they'd initially been just perfect ~ light, crunchy and great flavor! I thought perhaps I'd done something wrong so quickly whipped up another batch......same issue. A few hours out of the oven and they were just as the first batch. I tried putting one of the batches back in the oven with the door ajar and that worked great! Then again, a few hours later, they were sticky & chewy. Now, a few days later, they are not sticky anymore but still a bit chewy melting very quickly instead of sticking to our teeth like glue. I want to try this recipe again because it was so much fun and so very very easy~ and who doesn't have 2 egg whites in the house when you suddenly need cookies for something or a quick home-made gift or dessert to take along somewhere? If anyone else had the experience of them turning sticky & chewy please let me know how you resolved it ~ I'd greatly appreciate hearing that ~ my resolution was to just eat them anyway!!
Was this review helpful? [ YES ]
0 users found this review helpful

Fresh Blueberry Pie I

Reviewed: Jun. 12, 2012
I'm giving this 3 stars for flavor...... the pie didn't set-up properly (as I read in several reviews as well) even after several hours cooling. When cut, it was runny and you could see the tapioca 'balls' just sitting in the mixture. Not sure what happened but I'll try it again while Blueberries are still in season. My top crust looked beautiful though. I was thrilled at that ~ the pie was certainly edible, just not jelled.
Was this review helpful? [ YES ]
1 user found this review helpful

Grandma's Doughnuts

Reviewed: Aug. 4, 2011
Why is this considered a 'recipe'?? Open up a can & fry isn't a recipe. There is nothing new here which is noted by the sheer number of people posting they've made these for years. I learned to do this in 7th grade Home Ec class 45 years ago. They aren't very good either. Not even when baked at biscuits! I was looking for a good old fashioned Grandma recipe I'd be proud to serve. This certainly isn't it. I'm very disappointed that it's even been allowed to be posted.
Was this review helpful? [ YES ]
9 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Labor of Love
Labor of Love

End summer with a bang with festive Labor Day recipes.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States