Tess Recipe Reviews (Pg. 1) - Allrecipes.com (1668385)

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Quick and Easy Chicken Noodle Soup

Reviewed: Nov. 22, 2006
GREAT recipe! A few changes I made are...I sauteed the carrots along with the onion (they end up more tender), I didn't use any veg broth but all homemade chicken broth (it's richer), I added minced garlic along with the othe veggies that cook in the butter, and I doubled the noodles (this made it more a chicken & noodles dish but it was delish!). This is a great way to usue a rotisserie (sp?) chicken on the second day. I really really recommend this recipe! I also freezes well!
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1093 users found this review helpful

Simple Chicken Brine

Reviewed: Oct. 28, 2008
Really good and really easy! The chicken was sooooo tender. However, if you plan to cook your chicken in a slow cooker, you're going to need to shorten your cooking time if you brine. Otherwise, the chicken will just fall apart. I was worried that the soy sauce would overpower it but not at all. Everyone loved it and said it was their favorite so far. I cook a chicken about once a week and am always trying different recipes. This is definitely a keeper!
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640 users found this review helpful

Fresh Rhubarb Pie

Reviewed: Aug. 19, 2007
Great basic recipe that does the trick for rhubarb lovers! Perfect combination of tart & sweet. My only suggestion is to brush the top of the pie with one egg mixed with a tbsp water and sprinkle with sugar. Repeat about halfway through. Helps keep the crust from browing too fast and gives it a really sweet crispy finish. LOVE THIS RECIPE!
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195 users found this review helpful
Photo by Tess

Seared Ahi Tuna Steaks

Reviewed: Oct. 1, 2008
YUM! Agree REDUCE THE SALT, You can always add more if you want. I didn't have any cayenne so I used a little chili powder and it was delish!
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67 users found this review helpful

Citrus Turkey Brine

Reviewed: Oct. 11, 2006
This was excellent and well worth the effort. Just make very sure you do not get a prebasted turkey. A fresh turkey works best.
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67 users found this review helpful

Vinegar Grilled Chicken

Reviewed: Apr. 23, 2009
I made a few changes but first let me say THIS WAS DELICIOUS!!! Ok the changes. I made it for two rather than four. Of necessity, I used soy sauce instead of Worcestershire and it was fine. I replaced the butter with olive oil also with no problems and less fat. Now the big change, I baked rather than grilled the chicken and used bone-in breasts which I think are juicier and are also more economical. I lined a glass baking dish with foil for easy clean up. I marinated the breasts for a full day, placed them in the dish, poured the marinade over the top, and sealed tightly with foil. I baked them at 375 for 45 minutes, removed the foil and baked for another fifteen minutes. Once I removed the foil, I basted the breasts often. After 15 minutes and when they tested as nearly done with a meat thermometer, I broiled them for about five minutes to brown and crisp the skin. These were SO juice and SO tender that my husband couldn't stop raving about them. And wow did they smell good! Next time I may try them on the grill but baking works REALLY well. This is definitely a keeper! I served them with couscous with fresh chopped tomatoes added when I fluffed it. A big hit!
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54 users found this review helpful

Easy Whipped Cream

Reviewed: Jul. 10, 2006
Absolutely delicous! The ability to make it several hours ahead is very helpful when entertaining. It holds up very well. I made it about six hours ahead. I was serving 8 and I doubled the recipe and it was just enough. Also, I increased the confectioners sugar by 1/3 and liked how it came out.
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47 users found this review helpful

Lemon and Cilantro Shrimp

Reviewed: May 7, 2007
Absolutely delicious!!!! Zesting six lemons is a lot of work BUT you can do it in advance as lemon zest freezes very well. Lemon juice also freezes well so I just squeezed the rest of the lemons and froze the juice. Also, I added four chopped roma tomatoes as my husband loves them. I think they added color and a bit more flavor without overwhelming the dish. If you love cilantro and shrimp, fix this!
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39 users found this review helpful

Slow-Cooked Pulled Pork Shoulder

Reviewed: Feb. 11, 2012
I made a 8 lb shoulder in my largest slow cooker and it fit fine. I was worried about some of the comments re:the vinegar taste so after brining overnight, I drained off half the liquid and replaced with beer. Cooked overnight (about 14 hours) and woke up to the most delicious smell filling the house! strained the liquid into a bowl and added the meat and let cool in the fridge. OH MY GOD. The BEST BBQ I have EVER had bar none! I stored the pulled pork in the liquid in the fridge and no one least of all me could leave it alone! Served it as sandwiches with my homemade hot and sweet BBQ sauce. HEAVEN! GREAT RECIPE FOR LIFE!!!
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36 users found this review helpful

Slow Cooker Macaroni and Cheese II

Reviewed: Mar. 2, 2002
This is a very easy recipe, a snap, but very, very rich. My kids and my husband found it too rich. I plan to make it again, but modify it by cutting back a bit on the cheese and decreasing the evaporated milk, substituting with regular milk. Also, unlike other crock pot dishes, this cannot be left too long over 3 hours or it does begin to dry out.
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34 users found this review helpful

Creamy Vinaigrette

Reviewed: Jun. 6, 2007
Delicious! I used fresh lemon juice. When I need lemon zest I juice the lemons and freeze the juice so I had it on hand. I served steamed salmon on a bed of greens and drizzled this dressing all over it. My husband ate every last bit! Thanks! A+++
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27 users found this review helpful

Rhubarb Strawberry Jam

Reviewed: Apr. 9, 2010
I canned this so will say more. Wow, what a great idea to use strawberry jello! This came out GREAT. First, I let the rhubarb sit more like 16-18 hours so that it would really break down. Then, when I was stirring it, I used a potato masher. This broke down the pieces even more. I then poured it into hot jars and processed for 10 minutes in boiling water. Seals took fine. I really love the consistency. No big chunks but still like jam. Jelled by not to a jelly consistency. For me, this yielded four 8 oz jars and two 4 oz jars. One of the 8 oz jars wasn't quite full enough for canning so I put it in the fridge. I probably could've made it work by redistributing but I knew it would get eaten so why bother?! I served it poured over cream cheese with crackers. The family inhaled it! I will definitely make this again. I'm also going to try using jello with some different fruits for jams, such as strawberry jam and adding blackberry jello. Love this recipe!
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25 users found this review helpful

Slow Cooker Scalloped Potatoes with Ham

Reviewed: Nov. 2, 2009
I followed the advice of the others and layered the ingredients. I also doubled the ham and cheese and used milk instead of water. Instead of chopped ham, I used two whole bone in ham slices (each one being a separate layer). The bone gives it more flavor. I added a few cloves of chopped garlic to the chopped onion. I had two layers of potatoes, onion/garlic, ham slice and cheese (cheese being on top). Then I poured the soup mixture over the top. I used the amount of salt, pepper and garlic powder called for. Cooked on high for four hours and then turned to low until dinner time, about two hours. IT WAS DELICIOUS!!!! My husband is not a big potato fan and he LOVED this dish as did my college age son. It was a bit watery but I turned it on high for about 20 minutes with the lid off prior to serving and that took care of it plus filled the house with a wonderful aroma! Reheated the leftovers in the crock pot the next day and it was even better! I will definitely make this again and won't change a thing from the above. I don't think it could possibly be improved upon!
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24 users found this review helpful

Spicy Flank Steak

Reviewed: Feb. 14, 2007
This is an excellent recipe EXCEPT I would recommend cutting the steak against the grain on the diagonal into several strips before cooking it. For me when I cook the flank steak whole I end up with burned edges and the middle not done enough. Cutting into strips allows you to give everyone the degree of doneness they want.
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21 users found this review helpful

Garlic Potato Wedges

Reviewed: Apr. 15, 2009
I love this recipe! BUT I made a few changes. I added minced garlic to the potatoes rather than roasting it. I also added chopped onions before cooking as I had no green onions. I used about twice as much vinegar as called for because my husband loves vinegar. I also returned the potatoes to the oven for about another five minutes after adding the vinegar mustard sauce. My husband is not a big potato fan but he loved these! Next time I think I will add some diced uncooked bacon to the potatoes as well before cooking.
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16 users found this review helpful

Dad's Leftover Turkey Pot Pie

Reviewed: Oct. 24, 2011
This the second turkey pot pie recipe I've tried from allrecipes and it is hands down the best. I'm stopping right here. I didn't make any changes other than using entirely frozen peas, carrots and green beans mix and it came out perfect. Everyone LOVED it. A keeper for sure!!!
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14 users found this review helpful

Garbanzo Bean Soup

Reviewed: Sep. 29, 2008
ADD LIQUID! Otherwise awesome! I loved loved loved this soup. However, after reading the reviews I added two extra cans of tomatoes and one can of chicken broth. Came out a nice thick soup consistency. I served with with lamb chops but it's definitely hardy enough to stand on it's own with some nice crusty bread. I used whole wheat small shells which is what I had on hand and it was great and also healthy! I also added roasted minced garlic and a few dashes of hot sauce. I will definitely make this again.
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14 users found this review helpful

Spicy Lentil Dip

Reviewed: Feb. 14, 2007
YUM! We like things spicy so I used 1 tsp each of hot and mild curry. I also added 1 tbsp of coriander seeds thanks to suggestions from the reviews AND, as also suggested, I did not use all the liquid or it definitely would have been too soupy. I put in my food processor and added the liquid a little at a time until I got a good, thick dip consistency. I think I ony used half of the reserved liquid. And I also added a little onion salt. It's a good recipe to play with and make your own but is it good? YES!
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14 users found this review helpful

Mahi Mahi with Onions and Mushrooms

Reviewed: Jan. 4, 2002
This recipe is fantastic! I have also used it with Talapia. I'm always looking for fish recipes that my kids will like, and all four plus my husband loved this!
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13 users found this review helpful

Scottish Shepherd's Pie

Reviewed: Jan. 5, 2002
Super-easy recipe that kids love and so quick to make! I used instant mashies, but I would suggest making the potatoes a little stiffer so the cassarole isn't too watery. Also, I used 1 can of regular corn and 1 can of creamed corn.
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11 users found this review helpful

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