tastankowski Recipe Reviews (Pg. 1) - Allrecipes.com (16277220)

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Garlic Prime Rib

Reviewed: Dec. 22, 2013
This recipe was awesome. I made it for Christmas dinner and everyone raved about it. I followed the ingredients to a T, it was spot on. I followed other reviewers advice by cooking it for 12 minutes at 460 degrees, then 8 minutes at 400 degrees, and finally 325 for about 17 minutes per pound. Pulled it out when the meat thermometer registered 135 and let it sit for about 20-25 minutes. It was a perfect medium throughout the entire roast.
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5 users found this review helpful

Barbeque Pork Two Ways

Reviewed: Jan. 11, 2011
This was really good. My only problem with it was that the meat was very fatty. I'm not a very experienced cook so I'm not sure if the shoulder is very fatty or if it was just my cut. The fattiness I think affected the overall flavor but it was still very good. I'm going to see if there would be a better substitute to avoid the fattiness next time.
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4 users found this review helpful

Mahogany Chicken Wings

Reviewed: Jan. 4, 2011
I was a little disappointed when I made these. If I do make them again I will definitely use low sodium soy sauce as I thought these were much to salty for my personal taste. They also turned a lot darker, almost black than the picture shown.
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4 users found this review helpful

Kielbasa with Pasta

Reviewed: Aug. 17, 2011
This is one of my new favorite dishes. It is super easy to prepare and I don't really change much in the recipe. The only big change is that I use crushed tomatoes instead of stewed (the BF prefers the sauce more saucier than chunky). Other than that I usually up the cayenne pepper because we like things a little bit hotter. Excellent recipe, thanks for a great new way to use up kielbasa!
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3 users found this review helpful

Baked Kale Chips

Reviewed: Apr. 1, 2014
Such a great snack! I used Pam olive oil to coat the leaves, I think it is much easier and you're able to coat it more evenly. You can mix up the seasonings to your taste. I found it easier to cut the leaves off last by taking the knife to go up and around the stem.
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2 users found this review helpful

Sopapilla Cheesecake Dessert

Reviewed: Jul. 3, 2013
Such a great recipe! I didn't change much, just added an egg to the cheesecake mixture. I think it give it a better texture. I also omitted the almonds for personal preferences. This is super simple to make and such a hit at potlucks. Definitely recommend.
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2 users found this review helpful

Cheesy Ham and Hash Brown Casserole

Reviewed: Apr. 4, 2013
This dish is simple comfort food. I followed the directions exactly as stated and it turned out great. I loved the shredded parm on top, it gave it a nice crunchy texture. Definitely recommend.
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2 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Apr. 1, 2012
This was really good. I've made it the way the recipe states when I'm running behind which makes a great pot roast. But after reading reviews, I followed sdgirl's review and it was even better. I have a great red wine I love to cook with and that really put this recipe over the top. I also added some garlic to the mix. It was wonderful!
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2 users found this review helpful

Three Packet Slow Cooker Roast

Reviewed: Jul. 20, 2011
Yum! This was so easy to prepare and tasted fantastic when it was done. I added a beef bullion cube as well as some cornstarch at the end to thicken up the sauce for a gravy. I paired it with the Garlic Mashed Red Potatoes from this site. I'm actually looking forward to leftovers tomorrow!
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2 users found this review helpful

Szechwan Shrimp

Reviewed: Jun. 16, 2011
Tried making this last week. I followed the directions as is. My family and I did not care for it. The sauce tasted off and the shrimp ended up over-cooked.
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2 users found this review helpful

Alice Chicken

Reviewed: Jun. 16, 2011
This was pretty good. I forgot to marinate the chicken before hand so I just poured some worchs sauce on while it was cooking. I cooked the chicken on the George Foreman grill because it is faster and gets a lot of the fat out of the chicken. I used prosciutto instead of bacon because I had it on hand. Other than that I followed the directions. It tasted great with honey mustard sauce. It was a little salty but I think that was due to the prosciutto.
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2 users found this review helpful

Chicken and Bowtie Pasta with Asiago Cream Sauce

Reviewed: Jan. 11, 2011
Yum, this was fantastic. I loved the combination of different flavors. I stayed pretty true to the recipe. I seasoned my chicken with pepper and garlic salt (should probably use powder next time to cut some of the saltiness from the prosciutto). I substituted 1 C. cream with milk since I didn't have enough cream on hand and it still tasted great. My grocer was out of bow tie so I used penne. Instead of mixing the pasta in I simple poured the chicken mixture over the noodles otherwise the entire 16 oz box would definitely be too much. My only complaint was that it used too many dishes! This will be going into the dinner rotation for sure!
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2 users found this review helpful

Scrumptious Salisbury Steak in Mushroom Gravy

Reviewed: Jan. 4, 2011
Oh my, these were great! I followed some of the "Most Helpful" reviews. I actually prefer the sauce without the cream of mushroom soup in it otherwise you loose some of the beef flavor a Salisbury steak should have. Just a helpful tip, make sure you really mix your seasons into the ground beef well because as I was taking bites I got more poultry season in parts than others.
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2 users found this review helpful

Sherry Apple Pork Chops

Reviewed: Jan. 4, 2011
These were wonderful and very tasty! I followed a lot of other reviewer's and doubled the brown sugar, cinnamon and butter. I also added 2T cornstarch to an additional 1/4 C. sherry to add for the final 10 mins. I think I may have over baked the chops a bit so next time I will cut down the total baking time to only 35 mins. instead of the 50 mins that I did.
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2 users found this review helpful

Chicken Marsala

Reviewed: Dec. 11, 2010
This was fantastic. There weren't any leftovers after I made this. I think the biggest changes I made were to add some garlic powder to the flour dip and I didn't use any butter and only 3T of olive oil. 4T of each is WAY to much I think. Ii also doubled the sauce like some other reviewers recommended. I also used a little extra marsala wine just to taste. Overall it is a definite keeper.
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2 users found this review helpful

Chicken Pot Pie IX

Reviewed: Dec. 11, 2010
I think this is my new favorite dish. I've made this a couple times and used some of the other's suggestions. I add a little poultry seasoning and garlic powder to the sauce mix. I also add a couple diced potatoes and usually skip the celery since I'm not a huge fan. It is also important to use some beaten egg whites and bake in the oven for 6 or 7 minutes to keep the crust from getting soggy on the bottom. I have frozen some left over pieces and they taste fantastic warmed up. If I could give more than 5 stars I would!
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2 users found this review helpful

French Onion Soup Gratinee

Reviewed: Nov. 13, 2010
WOW, that's all I can say. This soup is phenomenal. I've never made french onion soup before and this was definitely simple enough for me. I didn't make too many changes except I switched the amounts of chicken and beef broth since that's what I had on hand. I didn't realize how much the onion would cook down so I didn't use the amount called but next time I'll follow the exact amounts. I also will probably only put half the worchester called for but that's personal preference. Overall it was easy and fantastic. Thanks for the great recipe!
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2 users found this review helpful

Unbelievable Chicken

Reviewed: Apr. 1, 2014
Phenomenal marinade. I love that the ingredients are usually items that I always have on hand (except the fresh citrus, which is a must in this recipe). It smelled so great coming off the grill and was super moist and tasted great!.
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1 user found this review helpful

Spanish Flan

Reviewed: Aug. 27, 2013
I never had flan before, so I don't have anything to base the after-product against, but it was delicious! The only thing I did differently was increase the eggs to 4 and use a water bath to bake it in. It was so simple and delicious. I didn't have problems with the caramel, but I have made dozens of batches for Christmas candy. It took me about 20 minutes to melt the dry sugar but once the sugar wasn't lumpy it was the perfect coppery-color you want. I'll definitely be making this again.
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1 user found this review helpful

Cheese and Bacon Potato Rounds

Reviewed: Nov. 27, 2012
These are very addicting and nice alternative to potato skins. I skipped the butter part, didn't think it added much other than calories. These are also very good cold the morning after.
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1 user found this review helpful

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