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Goat Cheese and Arugula over Penne

Reviewed: Jun. 29, 2009
Made it as written, except I subbed romas for the cherry tomatoes. Being a HUGE arugula and goat cheese fan, I figured I'd like it, but it was even better than expected! Be sure to use a good goat cheese, good olive oil, and ripe, fresh tomatoes.. oh.. and don't substitute the arugula if you want full flavor. It has a peppery bite that stands out in this dish.. wouldn't be the same without it. All of these ingredients play a very important roll in getting the best flavor for a recipe like this. Absolutely excellent, thanks so much for sharing!
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5 users found this review helpful
Photo by tsgma

Roasted Pork Loin

Reviewed: Jun. 14, 2009
This is our favorite recipe for pork. It just doesn't get much better than this. The first time I made this, I forgot the wine.. it was so incredible, I've never bothered to add it since. Other than that, I make it as directed, but I use fresh rosemary, instead of dried. I usually make the paste and insert in the roast (be sure not to skip that step, it makes all the difference), then place in the frig for at least an hour before roasting. Absolutely marvelous.. thanks for sharing!
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Todd's Famous Blueberry Pancakes

Reviewed: Jun. 13, 2009
I made these as written, except used fresh berries. Used a 1/4 cup for scooping and got 8 fluffy, yummy pancakes. My husband, who always asks for the Banana Pancakes I from this site, actually said he'd take these too for variety now. That's huge coming from him as he likes no other pancakes since the first time I made those. Thanks for sharing.
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Dutch Apple Loaf

Reviewed: Jun. 13, 2009
This is a very good recipe, as written. It is moist and definitely lives up to "dutch apple loaf" in taste, especially if you use fresh, tart, not too ripe, apples. I think next time I will try brown sugar in the streusel, just for fun. Thanks for sharing.
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2 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Jun. 10, 2009
These are awesome, just as written. Love them warm, cooled, or straight out of the freezer in the summer. Yummy!
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Dark Chocolate Cake I

Reviewed: Jun. 10, 2009
I was disappointed with this recipe. I think with all the positive reviews, I just had my hopes higher than they should be. To me it just tasted like a boxed cake mix. I may try again and use buttermilk in place of the milk, and try a different cocoa, hoping for a richer, and a darker chocolate taste.
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3 users found this review helpful
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Apricot Leather

Reviewed: Jun. 9, 2009
This was wonderful! Made as directed, except used a jelly roll pan, covered with saran wrap, and spread the mixture slightly thicker. I dried two batches at a time, rotating the pans every hour. It took 6.5 hours in my oven at 150 degrees. Great recipe for using up large amounts of fruit that might otherwise go bad. Thanks for sharing, Cheri!
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19 users found this review helpful
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Clone of a Cinnabon

Reviewed: May 27, 2009
I make these on a very regular basis. It is always expected when the kids visit that I have these on hand, and both family and friends that don't bake, request I make them for them. I now keep a batch in the freezer at all times, and keep a batch of frosting (easily made in the food processor) in the frig. We pop them in the microwave for about 30-40 seconds, frost them, then pop them back in for another 30 seconds. They taste fresh baked and are enjoyed by all. I do take them out of the oven about 90 seconds earlier than I would if I wasn't freezing. I can't tell you how long they last in the freezer, because at my house we fly through them faster than they could ever go bad. :) Marsha, thank you so much, from myself, my husband, family, and friends, for sharing this recipe.
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Raspberry Almond Coffeecake

Reviewed: May 27, 2009
I decided to make a single batch, since there were only two of us eating it. I had planned on it being breakfast the next morning.. well, my husband had the last piece for breakfast... he had polished the rest off the night before! When I told him I was making it, he just ho-hummed.. not being big on raspberry items (usually :)). Needless to say, I think he has a different take on raspberry items now. I made just as posted, but I did leave off the icing. I had planned on putting it on right before serving, but it went so fast I never got the chance. We liked it so much without it, I don't know that I'll add it.. as yes, it will be a regular in our house now. Thanks for sharing, Melissa!
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Pup-Cakes

Reviewed: May 24, 2009
Morgan and Aspen (Black Labs) send big puppy slurps and snuggles to you, Mrs. K, for sharing this recipe. They gave it a big 5 paws, for sure! They LOVE these! Morgan has bad allergies (food, environmental, you name it) and we have a hard time finding things for special treats for her. These are perfect for her and her baby sister is just as excited. Thank you!
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Chantal's New York Cheesecake

Reviewed: May 24, 2009
I've never been much of a cheesecake person, but this recipe could certainly make me one! Not being big on graham cracker crusts, I made a shortbread crust of 1.5c flour, 1/3c sugar, 1 egg, 1/2c butter, 1 tbsp fresh lemon zest. It was a bit more crust than I wanted for the 9" springform, so I made 6 small cookies for my hubby to munch on while waiting for the cheesecake. :) I made this in the evening, so it only was left in the oven for about 2 hours after it finished and still came out perfect. I agree completely with previous posts to not touch the oven door once it's in the oven.. and definitely use a water bath. Thanks so much for sharing this wonderful recipe.
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Baked Beans II

Reviewed: May 24, 2009
These taste just like the beans my dad made growing up. Great to have a recipe as dad just "dumped" things in. With some playing around, I've found my favorite is to use 4 slices of applewood smoked bacon and soak navy beans instead of the canned, if I'm planning ahead. The applewood bacon adds a touch of extra flavor that really makes these "pop". We like these better the next day, making them perfect for a cookout with friends.. gotta love those make ahead things!
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Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Reviewed: May 23, 2009
I made these just as posted, using ground chipolte chile pepper for the red chile pepper. These are quite possibly the best ribs I've ever tasted... FANTASTIC recipe, a HUGE hit in our house, thanks so much for sharing. The sauce on these is unbelievable, it will be my new bbq sauce, period. Don't let the list of ingredients and time involved scare you off, this recipe is worth every second!
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Banana Pancakes I

Reviewed: May 13, 2009
This is an excellent recipe just as written. I think it has become my husband's most requested breakfast. We make these at home, as well as when we go camping. I mix up the dry per batch in baggies to take along. Also, when I have extra bananas left from a bunch that will go bad before I can use them, I mash and freeze.. thaw when needed for this. A slightly different texture, but still very good.
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Sun-Dried Tomato Basil Orzo

Reviewed: May 13, 2009
I have made this with parmesan and with feta, both are very good, but I think the feta wins overall in our house. When using feta, I sprinkle it on right before serving, then with leftover I add it to the orzo after it cools. I drain my sundried tomatoes (doubling the amount called for) and cut them into 1/2 inch strips, chiffonade the basil and add kalamata olives. We personally like the texture and distinct tastes better. This is a great dish as you can serve warm with dinner as a side dish, and have a great cold salad for lunch the next day.
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Barbeque Halibut Steaks

Reviewed: Oct. 14, 2007
We love this recipe! I use fresh squeezed lemon juice, pack the brown sugar firm and marinate it for at least an hour (longer is better). I brush the marinade heavily on the fish while grilling. Awesome flavor on fresh halibut!
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Almond-Crusted Halibut Crystal Symphony

Reviewed: Oct. 14, 2007
This is a fabulous recipe! It is one of my very favorites on the site. You almost have to make it twice to get the timing down, as others have said.. timing is key! Every time my husband brings home fresh halibut from his fishing ventures, this is on the menu.. absolutely fabulous!
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Kickin' London Broil with Bleu Cheese Butter

Reviewed: Oct. 14, 2007
Excellent recipe!! This has become a regular in our house. I use a london broil cut of round steak, instead of the flank, just because it's more readily available here. I make up a large batch of the rub to keep on hand, making this even easier than it already is. I put the rub on at least an hour before and find it really adds to the flavor. Tons of flavor in this.. the meat is great alone, but with the butter it's to die for! Thanks so much for sharing this.
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