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World's Best Potato Soup

Reviewed: Jan. 10, 2011
Excellent! The ingredient list is spot on. I sauted the onion and celery in a little butter and added some black pepper. Used 3 parts chicken broth to 1 part water to make sure it didn't taste like chicken soup. Have used heavy cream & half & half, they're both equally as good. Put the bacon in with the potatoes so the flavor sinks in. So many wonderful flavors, my step-son who doesn't 'do' soup said it was the best he's ever had and loves it! I add garlic to most things but wouldn't for this recipe, thanks! All my other inferior potato soup recipes are getting deleted from my box :)
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23 users found this review helpful

Italian Sausage Soup with Tortellini

Reviewed: Feb. 27, 2011
Wonderful soup and a great way to get your veggies. I use Hot Italian sausage, 3 cans of beef broth, skip the wine and add 1 cup water. Also saute the onions and garlic in olive oil instead of the sausage grease. I don't use fresh basil or parsley, just the dehydrated flakes from the seasoning aisle. Have made with up to 19oz of cheese tortellini or half that if I want to save some. The tortellini instructions are sketchy, just cook them till they float. This soup is great! Served w/some Tuscan bread & dipping sauce (oil and herbs). It's also very filling. Thanks for a great recipe!
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17 users found this review helpful

Barbecue Ribs

Reviewed: Feb. 27, 2011
First time making ribs and LOVED this marinade. I will cut back on the sugar next time, tasted it and it was way too sweet (and I like sweeter BBQ sauces). I simmered the ribs in salted water w/a 1 Tbl liquid smoke for 2 hours. Marinated for another 2, put the ribs fat side up (think of letter c on it's back) brushed w/marinade, covered and baked per directions. Poured the marinade into a sauce pan, brought to boil and ended up using 3 tbl cornstarch/slurry to thicken the sauce. To cut the sweetness I added 1 tbl cajun seasoning, some rooster sarrachi sauce and some healthy dashes of hot sauce (and more liquid smoke, about 1 tsp). Be kind to yourself and either line the dish w/foil or buy something disposable, contractor grade construction glue has NOTHING on this stuff, some serious HARD scrubbing to clean the dish. Will definitely make again w/different ribs next time (store only had beef back). My son asked me the same night when I was making ribs again, he was pretty impressed with them esp. being baked. Thanks! UPDATE: Reduced to 3/4 c brown sugar, 3/4 c heinz chile sauce in lieu of ketchup and chile sauce, Pork Spare ribs, 1/4 c honey bourbon in lieu of rum and added tenderizer & salt to the water while boiling the ribs, phenomenal!! Will be making this a LOT!
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12 users found this review helpful

Greek Pasta Salad I

Reviewed: Apr. 23, 2011
It's sitting in the fridge now marinating, tasted great before even getting it into the fridge. It makes a LOT! I didn't use mushrooms (fungus hater in the house) used a 12oz jar of artichoke hearts & used a half balsamic half red wine mix as others suggested. Used the multi colored rotini noodles, very colorful. I used a 2 qt bowl and barely had room to stir so start out w/something bigger. Also put it in the fridge w/a tight fitting lid on it so I can go flip it over a few times today while it's marinating. Can't wait for dinner now :)
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7 users found this review helpful

The Best Potato Salad

Reviewed: Feb. 20, 2011
This was very good potato salad. I used 3 dill spears instead of relish, 2 celery stalks instead of celery seed and added some pickle juice (didn't measure but maybe 1/4 cup). Also peeled and cubed the potatoes before boiling, after draining them I rinsed them thoroughly with cold water to cool them off so I didn't have to wait for them to cool in fridge. Next time I'll cut back the mayo & add pickle juice. Overall it's very good potato salad, thanks!
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7 users found this review helpful

Cheesy Ranch Potato Bake

Reviewed: Jul. 10, 2011
No dressing so subbed 2 tbl dry ranch mix, omitted salt and pepper and added 1 tbl cajun seasoning instead. After cubing potatoes ( 8 red potatoes) I put them in a tupperware bowl with 2 tbl (NOT 6) butter, microwaved till butter melted, put in seasonings and stirred to evenly coat. Sprayed 9x13 with pam, baked potatoes for 45 minutes, they were fork tender, added shredded cheddar (what I had on hand) and put back in oven for 5 minutes. I like the chili powder in this recipe :) Thanks!
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6 users found this review helpful

Boilermaker Tailgate Chili

Reviewed: May 18, 2011
Was good but a lot more involved than my regular chili recipe which a lot of people like. I generally use kidney beans but did like the chili beans so I may try that w/my regular recipe, glad I tried them. If I make again I will probably knock out at least 1/2 the spices, 12? I normally cook the veggies w/the meat, I didn't this time and it took hours for the bell peppers to soften up, had to take it out of the crock pot and put it in a cast iron dutch oven to get them soft. Made a lot (5 or 6 quarts) so at least we'll get several meals out of it. I felt like a witch concocting some elaborate potion over a cauldron w/all the ingredients LOL! Pack a lunch if your making this, I did enjoy it, thanks!
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6 users found this review helpful

My Crab Cakes

Reviewed: Jul. 4, 2011
Best crab cakes I've had, these were great! I doubled the recipe, using a medium size cookie scoop 2 scoops made a 3in diameter 1/2in thick crab cake, ended up with 19. Used butter club crackers, 1 2/3 sleeves (18oz box) for the doubled recipe. Recommend starting with half the bread crumb coating, I threw a lot of it away. Used half bread and half panko (was low on panko) and 5 6oz cans of crab meat. Used the olive oil to fry the green onions, scooped them along w/the oil into the batter. After making them I put them in the fridge for an hour on a wax paper lined cookie sheet, they were nice and firm and held together perfectly while frying. Used vegetable oil to fry them (less expensive) and they turned out great. Served with Remoulade Sauce from this site. They reheat well in the oven if you use the Panko crumbs. Thanks for the great recipe!
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5 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: May 15, 2011
Easy and tasty. My roast was a little under 3LB. Added baby carrots, small whole red potatoes, yellow gold pearl onions (boil for 3 minutes in water, rinse in cold water, snip ends then peel). Used a can of beef broth in lieu of water and added 1 Tbl Worcestershire, cooked on high 6 hours and the meat was fork tender, came out great! Thx!
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5 users found this review helpful

Clone of a Cinnabon

Reviewed: May 14, 2011
Very good! No bread machine so proofed 2 1/2 tsp of active dry yeast in warm milk w/1 tsp sugar for 10 minutes, added the other wet ingredients then the bread flour. I use Pam instead of flour on my work surface, flour dusted rolls are yuck :) Let it rise 1 1/2 hours. Mixed the melted butter w/the cinnamon & sugar then spread it on the dough, left 1/2 inch at the end for the dough to seal together as another suggested. Rolled from the short side, cut it in half then cut those 2 pieces in half again (4 pieces now) then cut each of the 4 pieces into thirds, nice and uniform that way. Baked in lower 3rd of the oven at 350 for 23 minutes. Couple popped into cones LOL but pushed them back down w/a knife, think it's because the pan was so full they ran out of room! Will definitely make these again, thanks!!
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5 users found this review helpful

Caramel Filled Chocolate Cookies

Reviewed: Jan. 2, 2012
Followed the recipe exact except dipping the tops in sugar and it came out perfect. Was amusing to see peoples quizzical expressions when they got to the caramel part too.I doubled this and glad I did, the husband kept eating them before Christmas dinner! I also had to send some home with everyone, beggars! :) Dough was easy to work with once it warmed up in my hands a little bit and parchment paper is my new best friend, highly recommend trying it. Will make these again with Snickers! Thanks!
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4 users found this review helpful

Three Cheese Manicotti II

Reviewed: Oct. 18, 2011
Made this as written the first time, it was good. Now I cut the mozzarella cheese down to 2 cups and add a pound of cooked Italian sausage. Also use 2 jars of Ragu's white cheese sauce instead of red, I like it much better this way. Took other reviewers advice and did not precook the shells but added a cup of water and baked at 350 for an hour, perfect every time!
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4 users found this review helpful

Firecracker Grilled Alaska Salmon

Reviewed: Jul. 31, 2011
Loved this marinade, only change I made was to reduce the sesame oil to 1/2 tsp. 2 tsp red pepper sounded like a lot but it turned out perfect, everyone really enjoyed the salmon, thanks for the great recipe!
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4 users found this review helpful

Juiciest Hamburgers Ever

Reviewed: Jul. 12, 2011
This was very definitely moist and juicy but the flavor was off. I think I'll reduce the bread crumbs next time or try crackers instead, the breadcrumb taste is over powering the ground beef. Recipe worth keeping but needs some tinkering with.
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4 users found this review helpful

Chocolate Bourbon Pecan Pie

Reviewed: May 18, 2011
This was very good, I used large bittersweet chocolate chips (all I had) which was a mistake, the pie was yummy but then you'd bite into a big cold chunk of hard chocolate. I ended up digging them out while eating the otherwise awesome pie. If I make again w/chocolate chips I may melt the chocolate and put a layer onto the bottom instead, I didn't like the chip texture. It doesn't really need the chocolate however, the pie was awesome, thanks!
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4 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Apr. 10, 2011
It was good but was expecting it to be great. I'll fault myself, I do not like wine cooked into my food so I subbed chicken broth in the sauce. Sauce was good but pretty bland, it really needed salt. Next time I'll add the salt, some garlic and pepper. Took quite a bit longer for me than 15 min on the prep, that should improve w/practice. Definitely use cooking string! The chicken wants to pull away from the toothpicks. My cheese stayed put but they could have been much prettier.
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4 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Feb. 5, 2011
Wonderful :) I used salted butter (was all I had), 5 Granny Smith apples (which was still a lot) and didn't lattice the top crust. I laid the top crust over the pie in tact, vented it, brushed it with apple juice concentrate and sprinkled cinnamon and sugar over that, makes for a flaky tasty pretty crust. The edges were a little too cooked but I'm sure that was the changes I made, may tin foil the edges next time. Will definitely be making this again and again, thank you for the great recipe! Your Grandma knew how to make a great pie!
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4 users found this review helpful

Mahogany Chicken Wings

Reviewed: Feb. 5, 2011
Made these per the recipe except used chicken breasts cut into 1X3 strips (husband doesn't like wings). They had a very nice flavor. Followed the directions, think next time I'll reduce the cook time if using breasts, they were a little on the dry side. The sauce remained watery but that worked well as I served the chicken w/the sauce over rice with soy sauce on the side. The chile sauce left me stumped, didn't know if it was heinz (ketchup w/chili pepper), mexican (green or red chiles) or asian (rooster sauce). I used rooster sauce since the recipe called for ginger, it was sweet w/a little kick which we all liked. Step son had 3 servings and he eats like a bird! Think next time I may add some chopped onion, would be a nice addition if making it this way. Thanks for the unique and awesome marinade!
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4 users found this review helpful

Easy Chicken Fajita Soup

Reviewed: Jan. 25, 2011
Great! I have very picky eaters so most recipes I do have to change up, not this one! I followed it exact except added 1 tsp of tabasco to it while it was simmering, perfect! Found using tongs to do the veggie chicken stir fry portion worked very well. Recipe is well written thank you! Prep time was right on and most recipes don't say whether to cover the pan while simmering or not. Will be making this again!
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4 users found this review helpful

Cajun Crawfish and Shrimp Etouffe

Reviewed: Jan. 22, 2011
Great recipe! I burned the first batch of roux, making it in a dutch oven isn't advised to much room and heat, also ruined a good spatula in the process! :) Turned the heat down to 4 on my electric, used the smallest skillet I have w/a silicone spatula and it worked! Ended up chocolate instead of pb colored but it tasted great. Followed the recipe closely except used 1 tbl hot sauce, 1 tbl cajun seasoning, omitted the black and cayene pepper, used 1 1/2 lbs cubed cooked chicken instead of crawfish and a cup of chicken broth in place of fish stock. Served it w/some French Bread (a must) to mop up the roux-broth. Will be making again! Unless you chop veggies like a ninja the prep did take me longer than 20 min but I also had to cube & fry the chicken in a little butter.
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4 users found this review helpful

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