TARA1972 Recipe Reviews (Pg. 1) - Allrecipes.com (1699314)

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Vietnamese Sandwich

Reviewed: Aug. 17, 2007
Can't figure out what the fuss is in the other reviews. Not impressed at all and will not make again.
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4 users found this review helpful

Aunt Teen's Creamy Chocolate Fudge

Reviewed: Jan. 25, 2007
I've made this so many times...and everyone says it's more delicious and creamy than the fudge they get in Hershey or at the shore.
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4 users found this review helpful

Braided Egg Bread

Reviewed: Jan. 5, 2007
Awesome recipe. I made one huge loaf and everyone thought it was fake. Mine did not look like the picture...it looked like a professional bread, not at all homemade. It had a wonderful, mildly sweet taste. One hint...if you braid for one large loaf, remove your top oven rack. This thing comes to life once it starts baking.
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63 users found this review helpful

All American Roast Beef

Reviewed: Jan. 5, 2007
Perfect. We like some red in the middle, so I cut cooking time by about 10 minutes. Other than preferred cooking time, don't change a thing.
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5 users found this review helpful

Joy's Taco Salad

Reviewed: Jul. 21, 2006
Wonderful! I sauteeed the peppers, and changed the dressing as one reveiwer suggested. 1.5 cups light sour cream, about 1/3 cup ketchup, and a taco seasoning mix from this site. I loved this, and so did my family.
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6 users found this review helpful

Grandma's Sour Cream Pound Cake

Reviewed: Jul. 2, 2006
Wonderful recipe! I did as another reviewer suggested and omitted the mace, and added the baking powder. I also agree that it should be baked at 325. About 30 minutes into baking I saw the crust browning much too quickly and I lowered the temp to 325. It came out great and is a delicious stand-alone cake, or with fruit and whipped cream.
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6 users found this review helpful

Italian Wedding Cookies II

Reviewed: Dec. 22, 2005
WONDERFUL! Taste and texture of the bakeries on Long Island. I've tried a couple of other recipes over the past few Christmases. Although they were great, this is by far the best recipe. Soft cookies, perfect mild almond flavor! Don't change a thing in this recipe. The only thing I don't do as far as the chocolate is cover the top completely, but rather cut the cookies into long strips first, use a drizzler with melted chocolate in it and drizzle it along the tops and let it fall down the sides, and then cut them into the smaller one inch cookies. It can be messy and hard to cut nicely with the chocolate covering the top once it hardens (it cracks).
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26 users found this review helpful

Ricotta Cookies III

Reviewed: Dec. 16, 2005
Great Italian Christmas cookie. For those of you who make it and don't know what to expect...these are not intended to have a flavor explosion; they are about the texture and mild sweetness. Some people add the almond extract for more flavor, I like them the way they were intended to be made...without extract. An added tip...use a small cookie scoop so they stay round and symmetrical. You can also add another teaspoon of vanilla for a little more sweetness. Lastly, the lemon icing isn't quite right for this cookie...just use a powdered sugar/milk icing, and it adds even more sweetness to the taste of the cookie.
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159 users found this review helpful

Apple Crisp II

Reviewed: Dec. 14, 2005
I changed the recipe according to other reviewers' suggestions. I tried it because of the rave reviews. I'm going to have to go against the majority...I've made better apple crisps than this. The topping is not very crispy...it's more of a crumb cake topping. I also like the crisp part to be on the top and bottom as opposed to one layer just sitting on the top. I won't be making this again.
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2 users found this review helpful

Exquisite Pizza Sauce

Reviewed: Jan. 17, 2005
I gave it two stars for effort, but sorry, real sauce uses tomatoes--either blanched (fresh) or canned. I'm Italian and from New York...I'd be shot in the knees if I ever served this one up.
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5 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Dec. 22, 2004
Came out perfect! I used a water bath and also reduced baking temp to 335. The cheesecake should have a wobbly 2-3 inch center when it's done...it will firm up in the 1-2 hours it sits in the cooling-off oven. It doesn't need to sit 5-6 as the recipe calls for...you should get it in the fridge after 1-2 hours. Mine did not crack at all. A crust variation-- add 4 Tbs sugar, 2 Tbs brown sugar, 1/2 tsp nutmeg, and use 4 Tbs melted butter per package of cinnamon graham crackers...really good crust. Pre-bake for a few minutes before pouring in cheesecake batter. Delicious cheesecake recipe!
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5 users found this review helpful

Finger Sandwich Butter Cookies

Reviewed: Dec. 12, 2004
Nowhere near the Italian cookies from Bensonherst, or any Italian bakery. Much too dense. Don't make these if you're looking for the little leaf shaped or ladyfinger shaped cookies that are filled with jam and dipped in chocolate...these are not it.
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29 users found this review helpful

Mouth-Watering Stuffed Mushrooms

Reviewed: Dec. 11, 2004
Wonderful--gone in minutes at a party. 1st off, you need 30 button mushrooms (2 pkgs)...I read almost all the reviews, and can't understand who would put all that stuffing in 12 mushrooms. They complained it was too cream-cheesy...use common sense. How did anyone even do it...the mushrooms had to be falling over from being so top-heavy. Second, I added about 10 chives (chopped), omitted the stems, topped with Italian breadcrumbs, and most importantly, tossed the mushrooms in a melted butter/1 tbs lemon juice mixture before stuffing and baking. As a few suggested, use a Ziploc and cut off a small portion of the corner to stuff...you're done in no time and no mess. They came out delicious.
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30 users found this review helpful

Best Tuna Melt (New Jersey Diner Style)

Reviewed: Dec. 10, 2004
Good use of red wine vinegar to avoid dry tuna as opposed to adding more mayo, which can taste terrible. I liked this. Didn't use rye though...used Italian rolls (toasted insides on a griddle) and baked in a low-temp pre-heated oven for a few minutes to melt cheese. Very good.
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40 users found this review helpful

Hoagie Bake

Reviewed: May 23, 2004
Delicious! I added a small amount of roasted red peppers between the cheese and meat layer, added mozzarella to the cheese layer, and also used oregano on top with the parmesan. You may want to take the eggs down to two; three leaves you with a good bit left over. Note that if your deli uses larger cheeses like Heidi Ann swiss or Stella provolone, use 4 slices...8 is too many. Overall great meal!
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2 users found this review helpful

Asian Chicken Salad

Reviewed: May 23, 2004
Wonderful! I used homemade chicken nuggets, added spinach leaves, doubled the dressing, and instead of the rice noodles I used La Choy chow mein noodles. It was excellent!
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3 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: Feb. 25, 2004
This is a delicious recipe. I've been making my own pizza for years, but was never super-happy with the recipes that made it easy to get a yeasty taste. This dough is chewy inside, crusty outside. The two changes I made were using white sugar instead of brown, using a little more flour and plenty of olive oil for the rising bowl so it wasn't too sticky after it was finished rising. I also do not punch it down after it rises...I get it right from the bowl and spread it into a pizza pan, and let it sit (covered with a dampened paper towel) and rise for another 20 minutes, then put my sauce and mozzerella on. I bake it in a pre-heated 450 oven, bottom rack, for about 15 minutes. I've made this at least 20 times, and it only gets better each time. I've had many friends and family call it "heavenly" and "better than a pizza place". Thank you Jay!
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4 users found this review helpful

Chocolate Trifle

Reviewed: Aug. 23, 2003
Looked beautiful, tasted absolutely delicious. I used my own homemade brownies, and used Mr. Goodbar on top of each of the whipped cream layers. I took this to a large get-together, and people were lining up for it while they were still eating their food. Not a spoonful left...I saw that someone actually scraped the trifle glass with a spoon to get whatever scraps were left. :)
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6 users found this review helpful

Soft Christmas Cookies

Reviewed: Jun. 20, 2003
WONDERFUL! For a perfect, soft sugar cookie, the following small modifications will get you there...use butter instead of marg, and melt it over the stove. It helps to dissolve the sugar, and to help sugars and butters cream better. Use only 3 cups flour. Finally, oven temp at 350 and baking cookies for 8-10 minutes keeps it soft. Lining with parchment paper also helps. Keep an eye out...they will seem too pale to remove from the oven, but just when the center doesn't look "wet" anymore, it is done. They still bake for 2 or so minutes, so they will darken up a little and be perfect. FYI--when rolling these out, keep the dough nice and thick...the cookie will be crisp (still good)if it is too thin.
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2226 users found this review helpful

Rainbow Cookies

Reviewed: Dec. 24, 2002
OH MY GOSH! I am from Long Island...I moved to Harrisburg PA a few years ago...a place that doesn NOT make or has even heard of Rainbow Cookies. Not one bakery. I am Italian, and these were always one of the pastries served on Christmas Eve and Christmas Day. I am having CHristmas Eve this Year, and I just finished making these. They are absolutely wonderful and I would not change one thing. The only thing I did was slice the cake to make strips so I could coat the top, bottom, and sides with chocolate. That way, when you slice them into the small rectangles, the whole thing is covered in chocolate except the inside. I also sprinkled the tops with mini chocolate chips after coating. DEEEEE-LICIOUS!!! And *very* easy to make!
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8 users found this review helpful

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