T Roos Recipe Reviews (Pg. 1) - Allrecipes.com (18142197)

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Tomato Bread Salad

Reviewed: Apr. 15, 2009
This was a really good salad. I am giving it a 4 instead of 5 because I thought it was a bit boring as written. I added black olives, feta cheese and used Kraft sundried tomato vinegarette dressing. I didn't have fresh basil and neither did the grocery store so I had to use dried. I was pretty bummed out about that. I'm sure fresh would be way better. I will make this again though and I'll be more prepared next time and make sure I have fresh basil. I also thought the bread to produce ratio was a bit off. Too much bread not enough tomatoes and onions. I just added a bit more of each. also, I halved it and it still will serve 4 to 6 people a decent sized serving. I didn't use the dressing it called for but I used very little of the Kraft dressing so I would have to say that as written, the dressing it called for would be sufficient. The tomato juices moisten the bread some too. I think next time I will use cherry tomatoes sliced in half though to cut back on the tomato juice. This time I used Roma tomatoes.
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33 users found this review helpful

Soda Pretzels

Reviewed: Aug. 23, 2010
I have made multiple pretzel recipes from this site and I always have the same complaint no matter how they taste: They never make a pretzel the same size as the ones you can buy at the mall! I cut this recipe in half because I was making them just for me and I didn't need 12 pretzels. I didn't even get them as big as regular mall pretzels and it only made 2!! So if you are thinking that these will come out making 12 pretzels that are the size of 12 auntie anne's pretzels, you will be disappointed. However, this is true for every pretzel recipe I've ever made. If you actually make them the size they are supposed to be, you will get 12 little pretzels the size of your palm at best. ANYWAY, what I have determined is that no matter what pretzel you try, they always taste the most authentic if they have the baking soda bath. However, you do NOT need so MUCH!! There is always all this baking soda water left over. Cut the amount of soda bath in half at least, if not just a quarter. uncooked dough doesn't soak it up much. Also, this dough is not hard to work with at all, as some people stated. If you brush them with butter half way through baking for a buttery taste. These are OK and will do in a pinch but the yeast ones are more authentic tasting. Find a yeast recipe with a soda bath and you're golden. And bake them on parchment to eliminate sticking to the pan. To compare to something store bought, these are most like SuperPretzel that you can get in the grocery freezer section.
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19 users found this review helpful

Irish Boxty

Reviewed: Dec. 29, 2008
very good side dish. better than I expected. I just needed something to use the egg I accidentally broke and found this! I will make these again for sure! I used instant mashed potatoes and grated red potato with skin on.
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17 users found this review helpful

Spiced Hot Chocolate

Reviewed: Dec. 16, 2010
Too much spice, not enough chocolate. I only put a pinch of cloves, everything else stayed the same. It was really gritty (filtering is a must) I guess it would be good with some tweaking but the spices are just too much as written.
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8 users found this review helpful

Homemade Fresh Pumpkin Pie

Reviewed: Oct. 9, 2010
This recipe is actually really good. It does not make 2 pies. It makes one pie. Unless you like flat, thin, flimsy pies. I increased the pumpkin by 3/4 cup (trying to stretch the batter further) and added a tsp of vanilla. If you make one pie, just increase the baking time.
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8 users found this review helpful

Apple Bacon Tomato Soup

Reviewed: Oct. 6, 2011
This is absolutely fantastic! I wish I got to eat it! I'm making this as part of a meal for a family at church who is going through some tough times. I'll be serving it with Winter Fruit Salad from this site and some cranberry rice muffins from the package of Bob's Red Mill white rice flour. I needed a meal that was both gluten and dairy free and found this recipe. I had a ton of apples from the orchard so I figured this, with the salad, would be perfect. The serving size is not correct, unless you are serving 8 tiny people with small appetites. I thought I would have to double it for 9 people and bought the stuff to do that, but then once everything was in the pot I realized that it wasn't going to cut it and had to quadruple it at the last second. I had used up all my beef bouillon cubes and had to add chicken cubes and more water . I threw in one extra can of kidney beans on top of the pinto beans I already had in there. I used 1 c. marsala and 1 c. sherry for the wine. sauteed the apples in the marsala and stirred the sherry into the soup. Like other people, I cooked the onion and garlic in the bacon grease and skipped the oil. I think increasing the servings to 32 would feed 8 to 10 people with average to large appetites. It is a very hearty soup and I'm going to have to make it for myself sometime. I only got to taste a spoonful to make sure it was worthy of serving to other people :) Next time I would just chop the apples instead of slicing them, though.
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7 users found this review helpful

Almond Pork

Reviewed: Jun. 26, 2011
This is so good and I don't even like pork. The only change I made was that I very finely minced actual garlic instead of using garlic powder for the meat rub, because I ran out of garlic powder. Other than that, I changed nothing. I bought pork tenderloin that was already sliced into thin medallions. Served with Salade Lyonnaise (from allrecipes) and french bread. easy and so delicious.
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7 users found this review helpful

Belle's Hamburger Buns

Reviewed: Nov. 25, 2010
I wish I could give this recipe 0 stars. It never even made it to the oven. I knew as soon as I added the liquid to the flour mixture that it was going to be a disaster. I kept going anyway and it gave my stand mixer hell. It was a dry, crumbly dough that would have never held together. But definitely proof the yeast first and decrease the amount of flour. 5 1/2 cups is way too much. (I make some sort of bread from scratch almost every week. I should have known better.) UPDATE: I tried again used less flour and proofed the yeast. still turned out like so-so biscuits and not at all like hamburger buns. I won't try again. sorry.
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7 users found this review helpful

Frosty Mochas

Reviewed: Aug. 18, 2010
Very good alternative to Starbucks frappuccino :) Will save a lot of money making these. I don't buy splenda but I used sugar free chocolate syrup and used regular sugar instead of the splenda. I am considering other flavorings like adding a little vanilla to it for something like a vanilla frappuccino.... will use this over and over.
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7 users found this review helpful

Broccoli and Provolone Quiche

Reviewed: Oct. 27, 2010
The broccoli needs to be chopped really small. Big florets take up too much space. As written, this is just OK. With a bunch of changes it can be good. Make sure you chop up the broccoli small and drain it really really well. To combat some of the blandness, add some cumin to the egg mixture. I also left off the crust. You really don't need a crust. It's just extra calories. I greased my glass pie pan really well before adding the stuff.
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6 users found this review helpful

Aunt Millie's Broccoli Casserole

Reviewed: Oct. 21, 2010
I used slices of Kraft singles American cheese. about 8 of them. and I added some sliced mushrooms. Instead of the topping, I crumbled cooked turkey bacon over the top. If you boil or steam the broccoli a little longer, you don't have to cook it as long. I baked mine for 15 minutes so the mushrooms could soften, but since everything is cooked and then added to the same dish, you really don't have to bake it if you don't want to.
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6 users found this review helpful

Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Dec. 29, 2007
I'm going to re-review this. I made this once for a party and it was great. I'm making it again for Easter but I wanted to comment a little further. First, to all the reviewers who didn't like this because it was too liquidy: This is a SALSA not a salad so expect it to be juicy. I don't think I have every had a salsa that isn't really juicy. If you want a fruit salad use a different recipe because this isn't what you're looking for. But, if you want a salsa but just want it a little LESS juicy (this will also make it a little less sweet for those who complained that it was too sweet), try 1) using harder tart apples like you would for an apple pie 2) use kiwis that aren't all the way ripe so they are harder and less juicy (since you add the sugar sauce anyway you won't notice the tartness) and 3) before adding the sugar/preserve sauce, put all the chopped fruit in a salad spinner and spin some of the juices out. 4) toss in the raspberries at the end so they don't mush up when you toss in the sugar/preserve mixture. This will make the salsa a little more chunky and less juicy. But like I said, its salsa, so expect it to be juicy. This is a really awesome recipe if you don't mind all the time consuming chopping. You really do have to use fresh fruit, not frozen. I used apple flavored jelly for the preserves. Fantastic. I could do without the cinnamon chips personally. They aren't that bad but you can buy better ones at the grocery store. Too much work and they are kind of bor
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6 users found this review helpful

Cioccolata Calda (Hot Chocolate Italian-Style)

Reviewed: Jul. 18, 2011
I'm only giving this 3 stars because I had to make a few changes to get this to be good, and it never got to "pudding-like" consistency. It was thicker than regular hot cocoa, but nowhere near the consistency of pudding. I used whole milk, increased the sugar to 3 Tbsp, added a pinch of salt, about 1/4 to 1/2 tsp of vanilla, and a couple pinches of cinnamon. topped with a marshmallow. It was great with the changes. Very rich. I don't know why I"m drinking hot cocoa in July when the temp outside is over 100 degrees....As written, this would be really chocolaty and pretty bland.
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5 users found this review helpful

Salade Lyonnaise

Reviewed: Jun. 26, 2011
Great salad. I served it along side the "almond pork" from this site. I had never poached an egg before and i didn't know how much vinegar to add to the water and it doesn't specify in the ingredients so I just poured some in. It sort of worked. It really made enough to feed 8 and I have a LOT of dressing left over. If I did it again I would cut the dressing in half. But, very delicious! Thanks. I'll make it again.
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5 users found this review helpful

Amanda's Stuffed Peppers

Reviewed: Jun. 22, 2011
The concept is good, but as written it's pretty bland. I think that next time I'll use italian sausage instead of beef. I will make this again, but it definitely needs more flavor. And for all those people afraid of it not cooking through, just take it's temperature before serving to make sure it's hot enough. no need to brown the meat first. I don't think it would be as good that way.
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5 users found this review helpful

Garlicky Summer Squash and Fresh Corn

Reviewed: Oct. 16, 2010
This is pretty good. I am doing the first stage of The South Beach diet so I subbed diced yellow pepper for the corn. i also sprinkled in a little red pepper flakes for a kick. Very good side dish.
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5 users found this review helpful

Chicken O'Neill

Reviewed: Dec. 13, 2008
pretty bland if you ask me and I even added extra cajun seasoning. My fiance liked it though. He added habanero sauce to his.
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5 users found this review helpful

Lemonade-Mint Iced Tea

Reviewed: Sep. 3, 2008
this was very good but I did make quite a few changes to make it healthier. I brewed 5 regular lipton tea bags in 1 quart of water instead of powdered stuff and cut the sugar to 3/4 cup which I dissolved in the boiled water with the tea. I squeezed three smaller lemons into it. and added 3 more quarts of cold water. I left out the mint entirely because I wanted more of an "Arnold Palmer" (1/2 tea 1/2 lemonade) type drink. It was very good. I think I'll add an extra lemon next time too.
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5 users found this review helpful

Ruth's Grandma's Pie Crust

Reviewed: Sep. 26, 2011
I would give this recipe 0 stars but it actually tastes OK (raw). It was super hard to work with. It was really sticky and without HEAVILY flouring my workspace and my rolling pin I couldn't get it into the pie plate. Once heavily floured, it made it really really crumbly. My pie is baking right now and needless to say, it does not look pretty at all. It is pretty much the ugliest pie I have ever made. We'll see how it tastes once it's done baking. Even if it tastes great, it's really just too difficult. Maybe there are some more instructions they left out? I followed it to the letter.
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4 users found this review helpful

Buttermilk Syrup

Reviewed: Aug. 31, 2011
I ran out of maple syrup and needed something quick and easy that I could make while my french toast was cooking.This was great. I only needed enough for 2 people so I scaled the recipe back to 2 servings and it worked just fine. I just didn't have to cook it as long. I made my own buttermilk with whole milk and cider vinegar (because I thought the cider flavor would add something) and it tasted great. My husband said he was impressed. I think I'm just going to make this from now on!
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4 users found this review helpful

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