tammys Recipe Reviews (Pg. 1) - Allrecipes.com (18235640)

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Yummy Pork Noodle Casserole

Reviewed: Nov. 19, 2012
This was very good 'comfort' food, but a little on the too creamy and cheesy side, which for me is odd. I will make again, but I'll increase the noodles to maybe 3 cups and double the veggies. But definitely a good combination and good way to use up leftover pork.
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2 users found this review helpful

Tasty Baked Meatballs

Reviewed: Nov. 19, 2012
This was really tasty and a comfort food for us. I made gravy on the side using cream of mushroom soup, a can of water plus a couple teaspoons of beef bouillon and dried minced onion plus salt and pepper to taste. We will definitely make these again.
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1 user found this review helpful

Slow Cooker Beef Stew I

Reviewed: Nov. 10, 2011
My family really enjoyed this. They said it was the closest thing I've made called stew that was actually a down home real beef stew. Guess they don't like my twists on stew, but I'm glad they like this one. I will increase the pepper a bit next time and omit the bay leaf as they didn't like the taste (I did add a couple, so maybe it was too much.) I did mix the flour, salt and pepper with the beef and browned the beef a little first. I will also increase the broth to maybe 3-4 cups next time as the meat and veggies really soaked it up and we like at least a little broth. Also, it may just be my crock pot, but I think 7-8 hours would do the trick because after 9, everything was very cooked and the meat was falling apart. So a few tweaks and this will be my go to Beef Stew recipe.
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2 users found this review helpful

Slow Cooker Beef Stroganoff I

Reviewed: Nov. 10, 2011
Thank you JILLYBEAN14 for the summary. I followed all your suggestions except I increased the beef to 3 pounds. This is excellent! My husband isn't a sour cream fan, so this really made a hit with him to minimize use of sour cream to obtain a wonderful stroganoff. Whenever I find a good deal on beef stew meat or chuck roast, this is the meal of week!
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Slow Cooker Mashed Potatoes

Reviewed: Nov. 10, 2011
I've been making these every holiday for several years and I'm always asked to bring the potatoes now, so they are obviously a hit! Like others, I most often use Yukon Gold, but red potatoes work well too. I increase the garlic to 3 Tbsp and I base the number of chicken bouillon cubes on how much water I boil the potatoes in. It's usually 9 cups or so, thus I use 9 cubes. It makes for a great flavor as the potatoes cook in the liquid. Also like others, I've forgotten to top off with butter and it is not missed at all except for the added calories! This is a great way to free up my stove and oven and have one less thing to worry about during Thanksgiving or Christmas because I make these the night before, take out of the fridge about an hour before I turn on the slow cooker and they are hot and delicious (with occassional stirring!), in a few hours.
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39 users found this review helpful

Cold Tuna Macaroni Salad

Reviewed: Nov. 9, 2011
This is now our standard tuna mac salad recipe. I end up doubling it for family gatherings. I omitted the tomatoes and didn't feel it needed the sugar. I added one small chopped onion, about 1/2 T of season salt, garlic powder and onion powder. If I marinate this overnight, I sometimes end up adding more seasoning and about another 1/2 cup of mayo as it soaks in. Definitely a hit in our house!
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2 users found this review helpful

Creamy Chocolate Frosting

Reviewed: Oct. 17, 2011
Very good! My daughter is in Home Ec this year and has been trying to make things from scratch. We didn't have frosting for cupcakes she was making, so she searched and found this one. It was a hit. Even my husband who doesn't care for cake or cupcakes couldn't stop sneaking spoons of it. This is a great alternative to store bought which we won't be buying again for chocolate frosting.
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Ham 'N' Cheese Quiche

Reviewed: Jun. 26, 2011
Loved this quick and easy quiche. Definitely can be changed up with different meats, cheeses or added veggies. I omitted the salt and added about 1/2-1 tsp garlic powder. The dried mined onion was a good alternative to chopping an onion, although I prefer fresh it wasn't noticeable as a dried onion and added a hint of onion flavor. (Kids will never know!) I baked about an hour at 350 as I was baking other things and it came out perfect. Definitely use the sharp cheddar or a stronger cheese if you prefer, it adds great flavor. It's wonderful that you can make ahead, freeze and have on hand for busy company weekends!
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4 users found this review helpful

Stir-Fried Steak and Veggies

Reviewed: Jun. 24, 2010
We love this recipe. I do give the sauce a shot of hot sauce for zip, but otherwise I stick pretty close to the recipe, sometimes increasing to 1-1/2 times for the sauce. Not sure why others think this is bland, but I think it's got great ginger flavor. I've used fresh and frozen veggies, we prefer fresh but the frozen work great in a pinch. I've also made with chicken instead of steak. It turns out perfect every time.
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1 user found this review helpful

Creamed Hard Boiled Eggs

Reviewed: Apr. 13, 2009
This was really good. I followed others advice and added onion and garlic powder, but next time I'll try some additional seasonings. I made this for 1 serving and it was done in minutes, so simple. I didn't find it too rich either and next time I'll probably crumble bacon over the top. I mixed the chopped eggs into the sauce and served over toast. Delicious and easy! Nice change.
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1 user found this review helpful

Pork Fried Rice

Reviewed: Jan. 1, 2009
This was very good. I did use leftover pork and I finely chopped the broccoli. I used half of a white onion finely chopped since I didn't have green onions. I also added a few cloves of garlic minced. It seemed like a lot of meat and veggies for a little amount of rice, so I doubled the rice and then doubled the seasonings (soy sauce, ginger and garlic powder). It was very tasty and can be adjusted in flavor to your taste with the seasonings. Very easy as well. It will definitely be something I'll make again with leftover chicken or pork.
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Vegetable Quiche Cups to Go

Reviewed: Apr. 2, 2006
Five stars if you modify and than these are awesome! I'm starting Southbeach tomorrow and made them today and if they're this good when you haven't started dieting, they must be good. Here's my version to make larger, double size so you only have one and they really are filling: Spray tins, don't use liners. 10 oz. spinach (squeeze, squeeze, squeeze the moisture out); 2 cups liquid egg; 1-1/2 cup cheese, 1 bag onion/pepper stir fry (frozen, it's about 2 cups) - sauteed with 4 tsps. minced garlic and then chopped; 6 drops of hot sauce. I mixed it all up and seasoned with about 1-2 tsp. seasoning salt. Filled 12 regular size muffin tins (full). Sprinkled each with a bit of pepper and topped with diced tomato pieces. I also added a couple Tbsp. of Real Bacon bits, but it really wasn't necessary. Baked at 325 for about 40 minutes. Wonderful!
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31 users found this review helpful

Alysia's Basic Meat Lasagna

Reviewed: Mar. 28, 2006
This was excellent. I followed previous suggestions. I used 1 pound of ground beef and 1/2 pound of Italian Sausauge. I doubled the sauce and pre-boiled the noodles for about 5 minutes. The provolone adds a great flavor and I wouldn't substitue. Just buy a block and shred it because I've never seen it sold shredded. This is my new Lasagna version - I've tossed the one I was using for the past 20 years.
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5 users found this review helpful

Bagel and Cheese Bake

Reviewed: Nov. 26, 2005
I made this for my family this Thanksgiving weekend and I think I'd give it 5 stars with a few changes, but 4 as is. Definitely increase the bacon to 1 pound or more, I used 1 pound and it didn't seem like quite enough bacon flavor. Also, next time I'd double the onions and saute green/red peppers as well. It needs more flavor. Following others, I increased to 14 eggs and I used 2-1/4 cup milk. I cubed the bagels, it was too difficult to slice thin and used "The Works" (everything) bagels. I also doubled the cheese, but I think it would have been good to put one cup between layers and a 1/2 to 1 cup on top. The parsley didn't do much for the dish, but some added spices would be great. Needed a little more pepper and I'd add a small amount of salt if your diet allows or let everybody do their own at the table. All in all, this was easy and very good, it just needed some modifications and more seasoning. I think we'll try it with diced ham next time. It is a keeper.
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114 users found this review helpful

 
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