TEESA2YOU Recipe Reviews (Pg. 1) - Allrecipes.com (18185971)

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Byrdhouse Marinated Tomatoes and Mushrooms

Reviewed: Sep. 3, 2012
My family loved it. I used 12 oz of the cherub grape tomatoes. Did not halve them, instead I used a corn cob holder to poke a few holes in them so they could soak up the dressing, yet hold their shape. Worked nicely! I also added some mini balls of fresh mozzarella an hour before serving and cut them in half. I had to add extra vinegar to mine only because I think the quality of the balsamic I had on hand was not the greatest and I did not have time to run and get more. We loved it. Thanks for a keeper.
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1 user found this review helpful

Holiday Brie en Croute

Reviewed: Feb. 13, 2011
Very good. I make it every year. Except I get my puff pastry at Trader Joes. It's an all butter pastry and already to go in the squares. Alot cheaper too. I don't bother to re hydrate the cranberries. I just toss them in. I use apricot jam instead of raspberry. Be sure to let it cool for about 45 minutes before cutting. Seems long but if you cut it to soon all the cheese and filling just flows out.
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15 users found this review helpful

Monkey Bread with a Twist

Reviewed: Dec. 25, 2010
Yummy,easy,fun to make with the kiddos. I used 1/2 cup of sugar and a little over 2 tsp of cinnamon. Which was plenty to coat the biscuits. No need to use a whole cup. This was there was no waste. I only had 2 apples on hand and that was fine. I also took a tip from other reviewers and covered it with foil while baking. We made these Christmas morning! And my house smells wonderful. Thanks for a great recipe.
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14 users found this review helpful

Merenges

Reviewed: Dec. 12, 2010
First time making meringues for me! It has been a warm December week here in Phoenix. Mid 70's. Maybe that is why after getting one batch on the cookie sheet, I had to re beat the egg whites to make them stiff again. If you decide to pipe them, put a little of the meringue in the bag at a time, if you add to much, the warmth from your hands can deflate the meringue. I accidentally used a big star flower tip and the lemon zest clogged it. producing not so pretty cookies. Use a large open star tip instead. I followed the recipe except swapped 1/3 c of the sugar for Splenda to see if it could be used successfully. These came out wonderful. Love the citrus flavor! I want to experiment with different flavors. The texture is very light and reminds me of a toasted marshmallow.
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5 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Sep. 22, 2010
My lattice was UGLY. But the flavor of the pie itself is outstanding. I have never had a better apple pie. I did however mix some of the apples with the sauce and reserved some of the sauce to go over the crust. I also used a pinch of cinnamon because I like the taste of it, and mixed it in with the apples. I used what apples I had on hand. Some Granny Smiths and some Gala's. I am sure it would be good with any type of apple!
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2 users found this review helpful

Thousand Island Dressing II

Reviewed: Jan. 7, 2010
this was alright in a pinch. A good base recipe to build from. My daughter loves thousand island dressing and she liked helping me mix this and liked eating it on a salad.
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0 users found this review helpful

Apple and Onion Beef Pot Roast

Reviewed: Sep. 24, 2009
I would make this again. My family loved it. A nice change from the cream of mushroom/ onion soup recipes. I had all the ingredients on hand! I added carrots. I did not bother straining the liquid, or thickening the gravy. I did not even use the browning sauce. The apples were bland after cooking and mushy so you can discard them. I served mine with mashed potatoes and some horse radish sauce. I am thinking of maybe substituting apple cider or juice in place of the apple's next time!
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12 users found this review helpful

The Best Lemon Bars

Reviewed: Feb. 26, 2009
I made this in a slightly smaller pan than the 9x13. They came out nice and thick but a bit too much for me. I am now making a second batch in the pan size called for the recipe. I do like the flavors, I did add some lemon zest from about 1 1/2-2 lemons to the filling. I also used 2 big lemons and 1 regular sized lemon that equaled to 2/3 cup of juice. This was perfect, because I like it on the tart side. I did add a pinch of popcorn salt when making the crust. Popcorn salt is very fine and blends easily. When the bars cooled I took a mesh strainer with some powdered sugar and sifted it over the top.
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3 users found this review helpful

White Chocolate-Macadamia Nut Oatmeal Cookies

Reviewed: Dec. 21, 2008
Sorry, I followed this recipe exactly. Turned out to be a very dry cookie. I am a veteran cookie baker, and I was disapointed. Sorry. The flavor wasnt bad, but I diddnt care for the texture.
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1 user found this review helpful

Awesome Korean Steak

Reviewed: Aug. 27, 2008
I made this with the exact ingredients and measurments as the original recipe posted. Normally I end up tweaking something here or there. The only thing I did change was not cutting the chuck eye's in little strips. I left them whole and put them in a ziplock freezer bag with the marinade at 10pm the night before, Then the next day at 6pm, we grilled the steaks. The flavor was awesome! Even my picky teenage daughter who swore off steak loved it. We decided for us that chuck eye's were a bit on the fatty side for us, Next time I will use petite sirloin. Thanks for a wonderful recipe.
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0 users found this review helpful

Beef Stroganoff III

Reviewed: Aug. 14, 2008
I love beef stroganoff. Sorry, this recipe was just o.k for my family and I. Not the best, but not the worst either.
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1 user found this review helpful

Easy Chocolate Bundt Cake Glaze

Reviewed: Aug. 6, 2008
This was so easy, I wanted to try something that diddnt involve powdered sugar. I put this on the Too much chocolate cake recipe I got off this site. This glaze complemented the cake, it wasnt to thick or runny, I used wax paper under a cooling rack that the cake was sitting on and cleanup was a breeze. This makes quite a bit of glaze, I diddnt use it all, I wanted just a bit of glaze to run over the top and sides and this worked beautifully. I saved the extra so I could drizzle over ice cream.
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1 user found this review helpful

Too Much Chocolate Cake

Reviewed: Aug. 6, 2008
I made this cake tonight.I used Chocolate Fudge cake mix since it was all I had. It was moist, I only used 3/4 cup of oil because I ran out, and then a 1/4 cup of half and half as another reviewer suggested. I baked it at 340 for about an hour. Everyone enjoyed it. If you like a moist chocolate cake you will love this.Edit 8/12/08: I had to give this recipe 5 instead of 4 stars. Everyone is asking for more cake! I actually had to hide the last peice to give to someone, and the family bickers about who gets it. My teenage daughter wants to attempt to make it with her friends, and she don't make cakes! Thanks again for a recipe I will use over and over. EDIT: I made this one week later, and used Devil's Food Cake. It was good, but not as good as the Chocolate Fudge cake. If you have this cake mix in your store get it!
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10 users found this review helpful

Tasty Tender Pork Tenderloin

Reviewed: Apr. 30, 2008
Very tasty recipe! I was leery about using this combination, but it was delicious! I did follow some of the other reviews here and reduced the honey to a little less than 1/2 cup. I measured in 1/4 cup increments. Added from there. I also used the "chilled russian dressing" from this site. One of the things I did different was to add a few tsps. of balsamic vinegar to the sauce, I love balsamic with pork and this helped cut some of the sweetness. I cooked mine in a reynolds oven cooking bag at 325,till it reached 160 degrees and it was perfect with mashed potatoes and a salad on the side.
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2 users found this review helpful

Bread in a Bag

Reviewed: Oct. 8, 2007
I am giving this 4 stars because it was fun to make with my daughter. For us, the texture wasn't great but it tasted o.k. She was just so happy that she got to make bread all by herself and was proud to share it with everyone. That was priceless! The ease of making this was awesome.5 stars. Taste wise I would give it 3 stars. Maybe its because I live in such a dry climate? I don't bake bread at all, so maybe it was just us being new to breadmaking, that gave it such a dry texture. Followed the recipe exactly.
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Big Germans

Reviewed: Oct. 7, 2007
This recipe was just o.k for us. I think next time I will try it with some fruit and some sweetened whipped cream. It was just a bit on the bland side, but not bad. I think there is room to improve on this and I will edit this review after I make it again.
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2 users found this review helpful

Amazing Chicken

Reviewed: Oct. 1, 2007
I followed the other reviewers' advice and punched up the recipe a bit by adding some seasonings. I sprinkled some garlic powder,Mrs.Dash table blend and some lemon pepper over the chicken. I also followed another reviewers advice with the dijon mustard but added instead 1tbl. sweet & hot mustard since that is what I had. I also added 1/4 cup of romano cheese to the mayo. It was very easy. I put the mayo mixture and the breadcrumb mixture on 2 separate coated paper plates and just tossed them when I was finished. The recipe wasn't bad at all..Just wasnt WOW factor for us. Would I make it again? If I was pressed for time maybe.The chicken was very moist, and we squeezed some lime juice over it before eating.I served with roasted potatoes and a salad.
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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Sep. 18, 2007
Everyone liked this when I made it tonight. I followed the recipe but the only exception I made was: After I removed the chicken, I added just a bit of brown sugar to the sauce. To cut down on the acidity. I also added a touch of heavy cream. The taste was wonderful, although it was not visually appealing. I served it with hot french bread, a tomato salad and sweet potato fries as someone suggested here. A nice family dinner.
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4 users found this review helpful

Seven Layer Taco Dip

Reviewed: Sep. 5, 2007
this one is hard to mess up. I usually mix up the taco seasoning mix with some of the sour cream or cream cheese to give it some flavor. I dont use lettuce, maybe because here in Phoenix I am afraid it will wilt if left out.This recipe you can add things as you like..green chiles, cilantro, flavored refried beans,different flavors of salsa etc. A nice good basic recipe. I like the added touch of cream cheese.
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0 users found this review helpful

Marinated Pork Loin

Reviewed: Sep. 5, 2007
this was delicious! I had used balsamic vinegar and it came out great.
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9 users found this review helpful

Displaying results 1-20 (of 46) reviews
 
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