TSEE Recipe Reviews (Pg. 2) - Allrecipes.com (18004506)

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Tomato and Basil Quiche

Reviewed: Aug. 3, 2010
I used this recipe as a "starting off" point so I gave it 4 stars instead of five because I imagine if I'd followed the recipe exactly it would have been pretty bland/boring. I didn't pre-fry my tomatoes and instead of sliced tomatoes I diced them up into chunks, I also diced the onion instead of slicing. I used lots of fresh basil in place of the dried and added some salt, black pepper, garlic and thyme. Instead of colby jack cheese I lined the bottom of the quiche with brie and on the top I used fresh grated parmesan. This got A LOT of compliments at the pot luck I brought it to!
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4 users found this review helpful

Indian Relish

Reviewed: Aug. 3, 2010
The flavor of this was really awesome! I served it over 2 blocks of cream cheese with pita chips and people really loved it. It didn't look all that appetizing (it was a weird orange color) and it didn't really cook down like it was supposed to though, I cooked it for a full hour and it still hadn't thickened up so I went the corn starch route. Also I reduced the sugar and vinegar as suggested by other reviewers and I thought the flavor balance was perfect when I was done.
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5 users found this review helpful

The Best Thai Peanut Sauce

Reviewed: Jul. 9, 2010
This was a good starting off point but I had to doctor it up to taste, hence the 4 star rating. Because so many people complained that all they tasted was peanut butter I doubled everything except the peanut butter but I didn't like it at all! I couldn't taste the peanut butter at all, all I could taste was salty soy sauce (and I used the low sodium stuff too!). So I just kept adding in peanut butter until it was how I liked and I used a full can of coconut milk. I also added in quite a bit of sweet hoisin sauce because I used natural peanut butter which isn't sweetened and I wanted some sweet in there. Lastly I added a dash of sesame oil and for the hot sauce I used "chile garlic sauce" that you find in the asian section of the grocery store and it's thick and chunky and HOT! I used this to dress a side dish/salad for a summer party that had soba noodles, cabbage, carrots, red bell pepper and green onion and then I garnished with the cilantro. VERY yummy!
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Taco Salad II

Reviewed: May 10, 2010
This Taco Salad is GREAT! I have a friend that was known for her taco salad and she told me the secret was catalina salad dressing so I came looking for a recipe. I know the salad dressing sounds really weird, but trust me it's awesome! I gave this only 4 stars because I changed it just a bit by using catalina french dressing instead of regular french and instead of the tortilla chips I've used fritos and also cool ranch doritos. I liked the Fritos best because it gave it a nice corn flavor, more like a taco shell. Regular tortilla chips are just too mild of a flavor for a taco salad in my opinion. I also like to add black beans and sometimes corn into the mix too!
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10 users found this review helpful

Caramel Bars

Reviewed: May 10, 2010
These truly do live up to all the fuss AFTER the recipe is modified a bit: As written there isn't enough oat mixture for both layers so DEFINITELY double it, but the butter is a little excessive so when I double the oat mixture I only use 1 cup of butter. Also I use the whole 14 oz. bag of Kraft caramels (which is a little more than the 32 individual caramels called for). I've used milk when I didn't have heavy cream and I've used rolled oats and quick oats and I've never noticed a difference. I recommend adding in salted peanuts instead of the walnuts, the saltiness cuts down on the sweetness (and these ARE super sweet). I get SO many compliments on these and everyone asks me to make them again and again. They are VERY rich, a small square will do you :)
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Chewy Peanut Butter Brownies

Reviewed: Mar. 14, 2010
I’m giving only 3 stars because I changed the recipe quite a lot to get it where I wanted it to be. First off I nearly tripled the peanut butter, when all was said and done I used almost a cup and a half. I tasted it with just the ½ cup it called for and could hardly taste any peanut butter at all. I also replaced the white sugar with honey, decreased the flour to 2/3 cup and decreased the egg to only one and had to add some water to get it the consistency of brownie batter and not cookie dough. This was all in an effort to make it a more chewy “fudgy” consistency rather than cookie or cake consistency which is what a lot of people commented it was like. When all was said and done it tasted fantastic and came out very chewy and moist but surprisingly light at the same time. I frosted with dark chocolate homemade frosting and I really liked them. They aren’t something REALLY special though that I would bring somewhere to impress but I would definitely make them again for me and the family.
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Fiesta Cheese Rice

Reviewed: Feb. 3, 2010
This really was delicious! I used it as a base for mexican stuffed peppers and I added frozen corn and black beans and used pepper jack cheese instead of the cheddar. Then I cut orange bell peppers in half, filled them with the rice and baked. I think it would be really good with some shredded chicken too!
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Saltine Toffee Cookies

Reviewed: Jan. 25, 2010
This stuff is phenomenal! If you like toffee this is the recipe for you. The crackers may seem odd but you don't taste the cracker at all, it's just a vessel to keep everything together nice and neat. I'm ALWAYS asked to make this around the holidays. I make some batches without nuts and some with a sprinkling of chopped and toasted pecans.
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BBQ Bacon Ranch Dip

Reviewed: Jan. 25, 2010
These flavors were REALLY good together! I used only about 3/4 of the ranch seasoning (based on other reviews) and a Sweet Baby Ray's Sweet and Hot BBQ sauce. People liked it but it didn't seem to wow everyone like I hoped. I had one person say they didn't know it was BBQ and thought it was a salsa dip until I told them (after they had been eating it for 20 minutes!). Also I can't help but feel this would be better as a hot dip, the cold shredded cheese on top just didn't do it for me.
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Garlicky Baked Butternut Squash

Reviewed: Nov. 29, 2009
I made this dish for Thanksgiving dinner and it was so very, very good! I wanted to try this because I cook my sweet potatoes in a similar way. I didn't add the parmesan because I have a nephew that is allergic to dairy but it was really fantastic without it (although I can't wait to try it with the cheese too!). The simple flavors come together so well. Other people at dinner liked it as well.
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Chocolate Peanut Treats

Reviewed: Nov. 7, 2009
I gave it only 3 stars as is but with alterations it was really good! The amount of sugar compared to all the other ingredients is astronomical! When I first mixed it all in it tasted like pure sugar with little to no peanut butter taste so I doubled the peanut butter and added in another 2 or 3 tablespoons of butter and another 1/2 cup of graham cracker crumbs. I also added about a tablespoon of peanut butter to the melted chocolate chips to give it a nice consistency. They ended up turning out great (tasting like Reeses Peanut Butter Cups) but I really can't imagine anybody liking them with the original ratios.
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Simple Maple Syrup

Reviewed: Aug. 25, 2009
I grew up in VT and we made our own REAL maple syrup. I came up empty one day but I had the extract so I decided to make this. It was so disappointing, it tasted like the watery store-bought stuff in the plastic bottle. Not even close to a true maple flavor.
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10 users found this review helpful

Proper English Cottage Pie

Reviewed: Aug. 13, 2009
This is the best cottage pie I've made to date and I totally credit the sauce/gravy. I've always used a gravy packet or stuff from the jar before this. I made a few alterations: I only used a small sprinkle of cinnamon and it was plenty (cinnamon has such a strong flavor!) I also used a package of frozen carrots and peas instead of the fresh carrot because peas are essential to my cottage pies! I used ketchup in place of the tomato paste and also added a few good dashes of worcestershire sauce. As for the potatoes I just made them according to my preferences instead of using the recipe. I think I had to cook the beef mixture longer than 15 minutes to reduce it down but it turned out perfectly! The savory flavor was so delicious and waaaaaay better than any premade sauce/gravy. I'll be making this again and again.
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Teena's Spicy Pesto Chicken and Pasta

Reviewed: Jul. 2, 2009
This turned out awesome, although I admit I altered it a tiny bit. I didn't feel like there was enough chicken so I increased it to one and a half pounds for the 1 pound of pasta. I couldn't find fresh chili paste so I bought red garlic chili paste in the Asian section of the grocery store which tasted fantastic (I think the garlic made it even better!). The only thing I added was about 1/2 container (maybe a cup and a half?) of light sour cream to make it into a creamy pesto dish and the tartness of the sour cream really melded perfectly with all of the other flavors. The spice wasn't too hot (but it is noticeable) so I think it will go over well for the potluck I'm bringing it to but making it for myself I might increase the heat just a little more. Really great flavor and it tastes impressive, like something you'd get at a nice restaurant!
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Apple Pie by Grandma Ople

Reviewed: Jul. 1, 2009
The presentation is what really makes this pie, the top bubbles, caramelizes and comes out a really crunchy, pretty brown. I added cinnamon and nutmeg and as far as the flavor it was a basic apple pie, but that's a good thing!
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Pasta with Kielbasa and Sauerkraut

Reviewed: Jul. 1, 2009
This is a nice mild flavored dish that I really enjoyed. I cut out some of the pasta since so many people said there was too much and I also added in some shredded cheddar cheese. It's certainly not a "pretty" looking dish but the flavors really went well together, I think the white wine is what really made the sauce. I tried some hot right off the stove and the rest went to a pot luck where it was served room temperature a few hours later (the sauce sort of disappeared once cooled). It was tasty both ways but I think it was better served fresh and hot.
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Basil Shrimp

Reviewed: May 6, 2009
Fantastic! This had so much flavor. I added extra lemon juice and fresh basil, everyone loved it. It came out a bit too salty for my tastes but that is not the recipe's fault since it says "salt to taste," I simply put too much in!
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Best Steak Marinade in Existence

Reviewed: May 6, 2009
This is a very good marinade but I gave it only 4 stars because it simply wasn't what I was looking for and is not necessarily my preference. Having said that though the flavors were wonderful together and everyone else really like it. It taste's like an Asian marinade of some sort (Asian BBQ?). The salty soy sauce and sweet balsamic are very pronounced. I marinated for 24 hours and the steak came out fabulously juicy and tender! However, If I try this again I'll marinade for a little less time because I couldn't really taste the actual beef. I used sirloin steaks.
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Company Couscous

Reviewed: May 6, 2009
This really was good cous cous! Everyone commented on how light and fresh it tasted and that it was a nice change from same old potatoes or rice pilaf. The balsamic and parmesan really made this dish.
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Jalapeno Popper Spread

Reviewed: Oct. 27, 2008
This was a really phenomenal dip! The reason I give it 4 instead of 5 stars is that I had to add waaaay more jalepenos than called for in the original recipe. I like things moderately spicy so I started out with the recommended amount of peppers but I couldn't even taste them! I kept adding and tasting and by the time I was done I had used 4 ounces of chiles and 12 ounces of jalepenos! Not one person at the party I brought this to thought it was too hot. Do not try this dip cold, all you will taste is mayonaise, but once heated (I baked mine) you just get the lovely cream cheese and parmesan flavor. The consistency was really nice too, not too runny but not too thick. Everyone LOVED it!
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