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

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Navy Bean Soup I

Reviewed: Nov. 28, 2006
The aroma of this soup is wonderful. I used a hambone leftover from christmas and some extra ham. I also used fresh garlic and some garlic powder. I had only fresh Italian (flat leaf) so I used that instead of the dried. Also I had Better than Boullion paste I substituted for the cube. Everything came out wonderful and delish! It wasnt to thick or to thin, just perfect. I like to add lots and lots of fresh ground black pepper to mine.
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34 users found this review helpful

Maple Roast Turkey and Gravy

Reviewed: Nov. 28, 2006
The turkey did come out wonderful. Very moist.I am changing this review to give it 4 stars for the turkey ONLY. The gravy was not a favorite for us. The gravy was very, very, sweet. I had 2 pkgs of McCormick turkey gravy on hand that I made and added to it, and still very sweet. So I added some white wine to it. That did take some of the sweetness away, but still left it very sweet. If I do make this turkey recipe again, which I probably will. I would not use the drippings for the gravy. I would use store bought or make some ahead of time.
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18 users found this review helpful

Tropical Lime Cake

Reviewed: Aug. 24, 2007
I have been searching for a recipe close to my mothers lime cake for over 15 years. This is the closest I have had! I just baked it, and havent even poured the frosting on it yet. I just leveled the layers and got to nibble on some of the extra..WOW! its delish! I did not purchase the lemon cake mix, I used yellow instead. All I had here in my pantry. And it still came out wonderful, I just added 1/2 tsp of lemon extract, when I still felt that diddnt give it enough tang I gave it 1/2 tsp of lime juice. I am going to frost it with a cream cheese frosting with a few tbls of lime thrown in. I will make this over and over. Thanks for a wonderful recipe!Edit:8/27/08- I have made this cake over and over. I have made it in a bundt pan with a lime glaze and powdered sugar over it. I have also made it into a 1/4 sheet cake by doubling the recipe, and using a cream cheese lime frosting. YUM
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17 users 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

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

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

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

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

Russian Tea Cakes I

Reviewed: Nov. 28, 2006
these were awesome! I get asked to bake these every year. Just be sure not to overbake them, they shouldnt get brown. Out of all the Russian tea cake recipes I tried, this one keeps its shape the best.
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5 users found this review helpful

Microwave Oven Peanut Brittle

Reviewed: Jan. 4, 2006
I have a newer GE Advantium microwave and added the peanuts in after the first 2 min. total cooking time for the first go around was 6 mins. Second go around was 2 mins. I did take the advice of others here and kept a glass of cold water ready to teste for the hard crack stage and it worked like a charm! Also I used the Reynolds quick release foil..WOW! This stuff is amazing. I diddnt have to spray and wasnt left with a sticky mess. The Peanut Brittle was a hit! Everyone loved it! EDIT:12/12/10: Made the mistake of using roasted peanuts in my new micro. It may be the times need to be re adjusted but it burned bad. So I am going to use raw peanuts next time and hopefully won't get the burned taste. Still a 5 star recipe!
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5 users found this review helpful

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

Perfect Turkey

Reviewed: Nov. 20, 2006
I have been brining for a few years now. I have also added Brown sugar to the water as well as candied ginger and garlic. The best way to brine a very large turkey if you dont have a pot big enough and to be sure it is fully submerged is to buy a 5 gallon paint bucket and clean it out real well, you can get this cheap at Home Depot or Lowes. submerge it and be sure to put a heavy plate on top to keep it from bobbing up. you can take a rack out of your fridge, and slide it in. Or some people just use an ice chest. The meat is so flavorful!
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4 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

Slow Cooker Wieners in Wiener BBQ Sauce

Reviewed: Jun. 25, 2007
sorry, we diddnt care for these. Maybe we overcooked them in the crockpot, not sure. Since overcooking in the crock is hard to do. But the taste just diddnt agree with us.
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3 users found this review helpful

Aunt Teen's Creamy Chocolate Fudge

Reviewed: Nov. 28, 2006
This is a perfect recipe for fudge I have been using for a few years now. Be sure to buy a good quality of Chocolate, or else you get a waxy feel to it. This beats all the evap milk,eaglebrand, etc recipes I have tried. And makes great gifts when packaged with some pretty colored plastic wrap and ribbon.
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3 users found this review helpful

Cherry Cheesecake

Reviewed: Nov. 28, 2006
Overall, this was incredibly easy to make. I threw it together in no time and let it chill overnight. The lemon juice in my opinion helps to balance out the sweetness of the condensed milk. This was more of a cherry cheese pie than a real cheesecake. But a nice dessert when I served it on Thanksgiving to the non pumpkin pie fans. I would make it again. I also took the pie out in the morning and topped with the cherry pie filling all over then put it back in the fridge to help set it for a few hours. This way the pie filling isnt oozing everywhere.
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3 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

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

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

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