TRPTGODDESS1 Recipe Reviews (Pg. 1) - Allrecipes.com (1671832)

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Million Dollar Cake

Reviewed: Feb. 3, 2007
The BEST cake I've EVER had--even better than chocolate cake!! It's also a very, very attractive looking cake. Tons of people ask me for this recipe.
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2 users found this review helpful

Chicken Pot Pie II

Reviewed: Dec. 10, 2006
Fantastic recipe--is very tasty! I use thighs or legs or bone-in breasts & usually boil the chicken, then use the boil water as my broth (I prefer natural broth myself--tastes better, very little sodium). I also omit the egg brushing on the crust--only because I'm frugal & don't care to throw out the egg when I would use so little. Thanks for a great recipe!
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2 users found this review helpful

Hummus III

Reviewed: Jul. 15, 2006
I added a hint of cumin to this & it was absolutely FANTASTIC!!! I love this recipe!!
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5 users found this review helpful

Sarge's EZ Pulled Pork BBQ

Reviewed: Sep. 30, 2005
First, I abhor coffee but decided to use it anyways since other reviews stated the coffee taste was undetectable. Once cooked, the coffee taste is undetectable. The combination of coffee, 1 tsp. liquid smoke, beef broth, and cheap clearanced out meat made the best pulled pork I've ever had--it's as good as any BBQ found in Texas! I just threw it all in the crockpot before work & had dinner waiting that evening. Great job & THANK YOU Sarge!!
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4 users found this review helpful

Creme Brulee II

Reviewed: Aug. 10, 2005
this recipe is fabulous! I used four egg yolks instead of three, as the other reviewers suggested & the consistency was perfect. It wasn't lumpy at all, when I combined the yolks with the cream. I just put the yolks into my Kitchenaid mixer & turned it on low while I added the cream. I also used brown sugar instead of white to top it, though either would work. The taste was excellent!
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1 user found this review helpful

French Herb Bread

Reviewed: May 2, 2005
Wow! This bread is unbelievably great. And the smell while cooking--heavenly! It calls for 1 tablespoon of yeast, and because I buy my yeast in little packets and not jars, I use two packets and it comes out perfect! One tip, watch the expiration date on yeast--if it's old it may not rise, then it won't bake. Also, after the dough has risen, if something jars or bumps it and it falls, it will not rise again & then it won't bake. Enjoy!
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2 users found this review helpful

African Chicken Stew

Reviewed: Oct. 23, 2004
This recipe is GREAT for improv. I used celery, zucchini, carrots, potatoes, red onion, garlic, garbanzo beans, diced chicken thighs, spices, & peanut butter. It's healthy and delicious!
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0 users found this review helpful

Barbeque Halibut Steaks

Reviewed: Oct. 13, 2004
This is a wonderful sauce--and it uses ingredients I almost always have on hand! I've even begun leaving out the lemon juice and using it as a marinade, then making a small batch with the lemon juice to use as directed. Great with chicken, too.
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Hummus I

Reviewed: Oct. 13, 2004
This is a very good recipe. I've substituted lime juice for the lemon juice--not as good. I've left out the tahini--not as good. I've served it the same day as making it--not as good. This is excellent & best served after 1-2 days.
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38 users found this review helpful

Real Homemade Tamales

Reviewed: Feb. 11, 2004
A few things for the beginner: it's better to boil the peppers(any kind will do) and all the flavorings for 30ish minutes, and then cook the meat in that broth. Also, the water should cover the meat in the pan and it needs to be cooked until it is crumbly to the touch--this makes it easier and faster to shred by hand and eliminates any further meat preparation. Depending on the meat I use my cook time varies between 4 hours to overnight. I keep my corn husks in hot/boiling water for at least an hour--they need to be very soft. Two VIP things to note: masa is very bland, there is no substitute for lard! I use the leftover meat juice instead of broth for my masa, and still add lots of other spices. When you are making tamales the masa will dry out; just add a little meat juice to keep the consistency. It should spread like creamy peanut butter. The corn husks should only measure 4-5 inches across; larger ones can be torn to size. Place the meat filling along the edge and roll like a cigar. Also when steaming them, they need to be as close to standing upright as possible. Good reference recipe, thanks!
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1911 users found this review helpful

Beef Tamales

Reviewed: Feb. 11, 2004
if you have never attempted tamales, here are some important tips: boil garlic and dried or fresh peppers in water(your favorite kind of pepper)for 30-ish minutes then cook the meat in that broth(leave peppers/garlic in) and add lots of spices. This broth flavors the meat very well--I like spice so I use tons of peppers and garlic. The meat should be cooked long enough that it practically crumbles to the touch--this makes it easier and faster to shred by hand--I usually cook mine 4 hours to overnigt depending on the cut of meat. Boiling the meat is actually the only thing it needs cooking wise--but it depends on whether you boil in the meat in all the spices or add them later. I soak my corn husks in hot/boiling water--this makes them softer faster. Two important things to remember: masa is very bland and there is no substitute for lard! I keep my meat juice for masa flavoring but still add other stuff--El Pato (mexican style tomato sauce)if you can find it is spectacular! When making the tamales, the corn husks should only be about five inches across--any larger need to be sized! (Line the meat along the edge and roll like a cigar) If I plan on freezing I cook them only half the time--also, don't load to many in the steamer or they won't cook evenly! When you place them in the steamer they need to be standing up as much as possible.
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592 users found this review helpful

Baked Salmon II

Reviewed: Nov. 19, 2001
I've used this recipe dozen of times--it's great for when I don't feel like doing a lot of cooking. Tastes great, hard to mess us this recipe! J&J
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1 user found this review helpful

 
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