TSEE Recipe Reviews (Pg. 1) - Allrecipes.com (18004506)

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Mrs. Sigg's Peanut Butter Cookies

Reviewed: Oct. 31, 2004
This was the perfect cookie recipe for my tastes, I love cookies that are soft and chewy, not crumbly or crisp. I ALMOST followed the recipe exactly but because of previous reviews I added an extra 1/2 cup peanut butter and only about 2 1/4 cups flour instead of 2 1/2. I added chocolate chips and these cookies disappeared so fast! I will make them again and again!
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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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Pork Chops with Fresh Tomato, Onion, Garlic, and Feta

Reviewed: Mar. 8, 2013
I did not follow the exact measurements for this recipe, after my adjustments it was a 5 star recipe for sure. I took all the listed ingredients and just made it to taste (basically, more garlic, more basil, more feta, also added paprika). Instead of dried basil I used fresh basil and I think that is a really important key to making this recipe truly outstanding. The flavor combination comes off bright, fresh and super flavorful. We had REALLY thick pork chops so we seared them over high heat in the frying pan and then finished them in the oven. Didn't taste the balsamic much, so might increase that just a tad next time but everyone really loved this so there definitely WILL be a next time!
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Baked Monte Cristo Sandwiches

Reviewed: Dec. 31, 2011
The substitution of puff pastryfor bread in these Monte Crito's is outstanding! The puff pastry is buttery and rich. I have always heard of Monte Cristo sandwiches made with raspberry jam instead of served with maple syrup so I spread a thin layer of good quality raspberry jam inside the puff pastry before I folded it over the other ingredients. I did not serve with maple syrup. Also, I used Gruyere instead of swiss. Looks fancy and tastes decadent. Outstanding!
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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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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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Southern Living Magazine's Chicken-Fried Steak

Reviewed: Jun. 21, 2005
This was my first attempt at country fried steak and I was so pleased! The breading was very heavy but it stayed nice and crunchy and I didn't have any trouble with it crumbling off the meat. The taste was delicious, although I wish I could have tasted the meat a little stronger through the breading. I paired this with Garlic mashed potatos and covered the steaks in a creamy sauce made with sharp cheddar and fresh sage, the sauce together with the steak was to die for!
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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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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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Cola Pork Chops

Reviewed: Jan. 30, 2007
The juiciest pork chops I've ever had I think! The sauce is a great mix of sweet and tangy, will definitely make these again!
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Cranberry Apple Pie I

Reviewed: Jun. 21, 2005
I left out the pie crust and put this into a square baking dish to make into a cranberry apple crisp instead of a pie and it was fantastic! The topping is really to die for. I liked the tartness of the cranberries, they will certainly make you pucker a little, if you like more sweet than tart add more sugar or a drizzle of maple syrup. I brought this to a family gathering and everyone loved it, lots of people commented that it tasted like a rhubarb recipe.
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Rempel Family Meatloaf

Reviewed: Apr. 2, 2005
This meatloaf was sublime! I've gone through MANY meatloaf recipes trying to find the one with the right flavor and this was perfect. I'm usually a person that drowns their meatloaf in gravy because often it's bland, but I didn't use ANY gravy when I ate this, that's saying a lot! I took the advice of many of the previous posters cutting the onion soup packet down to 1/2 and using 1 tablespoon of steak sauce and one tablespoon of bbq sauce instead of 2 tablespoons of steak sauce. I also used a "meatloaf meat" (beef, pork and veal ground up together) from the supermarket instead of plain beef. Then spread some ketchup ontop before putting it in the oven. My boyfriend said he'd never had meatloaf that was so soft and moist. The texture was aboslutely wonderful, no problems with it falling apart. I can't wait to make this meatloaf again!!!
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Blonde Brownies I

Reviewed: Dec. 22, 2010
I didn't alter this recipe except to reduce the salt to just a dash. I doubled the recipe and used an 8x12 inch cake pan and thought it made the perfect thickness, I believe a 9x13 inch pan would make these blondies too thin. I baked for 38 minutes. The consistency was perfect for me, they were moist and very chewy like a brownie should be, not cakey at all. They had a lovely textured crust on the top and bottom to encase the gooey middle. Basically they just taste like chocolate chip cookie bars (which is delicious in it's own right) but to make true blondies they should be made with butterscotch chips instead of chocolate.
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Game Day Hamburgers

Reviewed: Apr. 18, 2005
These burgers are a great alternative to the same old, same old burgers I always have. I bought a bag of pre-shredded hash brown potatos and fried them up before stuffing the burgers so I wouldn't have to worry about the potato cooking all the way through, it also added that yummy fried potato flavor! I've made these with lots of different variations for fillings but my favorite is potato, cheddar and crumbled bacon. My boyfriend's favorite is the original potato/mushroom/swiss. Any fillings work well for this burger so get creative! I gave my sister this recipe and she makes hers with cream cheese, avacado and sundried tomatoes, yum!
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44 users found this review helpful

Spinach and Blue Cheese Soup

Reviewed: Oct. 18, 2008
This soup was phenomenal! Tasted like something you would get in a high end restaurant. Very rich and creamy. I followed the recipe almost exactly but instead of thickening with flour I thickened with 1 package of cream cheese (because I'm eating low carb). The blue cheese flavor was mild enough for someone like me that enjoys blue cheese now and then but doesn't totally love it.
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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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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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Award Winning Soft Chocolate Chip Cookies

Reviewed: Mar. 27, 2005
I was amazed how perfectly these cookies came out! They were incredibally soft and chewey with just the tiniest bit of crisp around the edges. They never once turned out hard or crunchy so if you like crunchy cookies this isn't the recipe for you. I made one regular batch with chocolate chips and one batch with chocolate chips and heath bar toffee bits. Both were delicious and got rave reviews from my friends!!
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Jay's Jerk Chicken

Reviewed: May 25, 2005
This recipe is sooooo delicious! I made chicken kabobs with it and served it with "spicey mango salsa" from this site. It has a very authentic fresh taste and I got compliments from every single person who tried it. The marinade/sauce looks kind of greenish brown so it's not necessarily pretty but as soon as you taste it you won't care WHAT it looks like!
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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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