TARENELLA Recipe Reviews (Pg. 1) - Allrecipes.com (18310512)

German French Toast

Reviewed: Oct. 13, 2006

So simple, and yet sooooo yummy. I used the sliced, packaged, store brand muenster, so I could stand a little more cheese flavour, but as a person who does not like sweet, I have found my ideal french toast!?!

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14 users found this review helpful

Creamy Dill Dip II

Reviewed: Oct. 24, 2006

This was very easy in a mini food processor. I used an entire blister pack of "baby" dill, and it was still not enough for me. I used one and a half cloves garlic, and it was a bit much for others but perfect for my taste. I did not have to use milk, it was a nice thick dip for veggies :)

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7 users found this review helpful

Dill and Cheese Dip

Reviewed: Oct. 24, 2006

I used a lot of dill weed on top, and it was excellent with crackers -- any kind. Simple, but good :)

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3 users found this review helpful

Lemon and Mustard Dipping Sauce for Artichokes

Reviewed: Oct. 24, 2006

This turned out really well, and had a good taste, but I did not like it with my artichoke, and reverted back to hollandiase. It would be good on something else, maybe as a sauce for a chicken dish...

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4 users found this review helpful

Finger Lickin' Rock and Roll Artichokes

Reviewed: Oct. 24, 2006

I made this in a blender for a smooth dip for veggies, and all I could taste was soy sauce. I will omit that next time, and maybe use jarred hearts instead of canned, and fresh garlic to give the flavour more depth. I liked the heat and the texture :)

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2 users found this review helpful

Pea Salad

Reviewed: Oct. 24, 2006

Much like my Gamommy's, I love the addition of mustard, but could use a little more cheese. Sure does not make much :)

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9 users found this review helpful

Savory Sweet Potato Salad

Reviewed: Nov. 25, 2006

I made this the day after thanxgiving, so used celery in place of pepper, and added chopped turkey to serve in pastry puffs. Delicious :)

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16 users found this review helpful

Bagna Cauda

Reviewed: Jan. 9, 2007

I make this dish every holiday, but served this specific version for my latest New Year's Feast, and it ended up being the main attraction. Opened with the dip, and when my guests finished the meal, we all stayed at the table just dipping foccacia. I was asked for the recipe, and typically I do not tell people about the anchovies until after they have tasted it, but it did not sway my friends as they all were pleased to know what that special something was :)

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11 users found this review helpful

South Texas Style Tartar Sauce

Reviewed: Jan. 14, 2007

Also, just did it in a mini-processor, but it was lacking something, so i added the juice from a small lemon, could have even used more, but excellent :)

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13 users found this review helpful

Carrot Soup

Reviewed: Sep. 1, 2007

had some carrots that i needed to use up, and had all the other ingredients on hand except basil, substituted dill. excellent taste, but i use 1/4 t cayenne on a daily basis, and 1 T was even too much for me. my lips were tingly after every bite :)

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11 users found this review helpful

Day Before Pay Day Fried Rice

Reviewed: Jun. 6, 2008

I now use this every time i order-in Chinese as the white rice is always left over, and is usually exactly 3 C. I used toasted sesame oil for added flavor, and cubed boneless skinless chicken thighs to keep it from being dry (this increases the cooking time). Everyone i have served this loves it -- i suggest a little Tamari poured on when re-heating :)

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8 users found this review helpful

Seven Layer Dip

Reviewed: Jun. 16, 2008

Made it for a BBQ yesterday and literally every single person there complimented me on it. Omitted cumin as i do not like it. Added taco seasoning to the white layer, so did not use salt in the other layers. I had made Salsa II previously, so used that as my salsa layer but increased to 2 C to cover. also used 2 C Mexican blend shredded cheese, a large can sliced olives (might do chopped next time), and two whole green onions :)

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2 users found this review helpful

Braciola I

Reviewed: Jun. 16, 2008

thought it seemed a little long so only cooked this for 1hr 1o min and the meat was so tough it was almost inedible. as far as the filling it was the only saving grace -- used high quality mozz and it melted fine, added roasted red pepper and fresh basil (copying a butcher pre-made from Safeway :)

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1 user found this review helpful

Italian Green Beans

Reviewed: Jun. 16, 2008

Wishbone Bountifuls lends itself REALLY well to this recipe with big chunks of veggies. 25 minutes overcooked mine, but the second time i cooked until tender-crisp :)

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1 user found this review helpful

Stuffed Mushrooms III

Reviewed: Jun. 16, 2008

Disaster -- bought the eight biggest whole mushrooms at the store, and did not even put a dent in the filling, so used about twelve more of varying sizes i had on hand, really loaded each one with filling, and still had close to a cup leftover. the result was the filling just melted all over the baking sheet and the mushrooms were shriveled and not very full. i have no complaint with the taste of the filling, but i love cheese and pesto :)

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2 users found this review helpful

Spanish Pork with White Wine

Reviewed: Nov. 6, 2008

I used red wine, as i had it on hand and prefer it, and the dish turned out beautifully. I removed the roast after fully cooked, and reduced the "liquids" down with a little cornstarch and made a delicious gravy to serve with mashed red potatoes. A little fresh ground pepper, and it was wonderful (and i do not even like pork :)

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5 users found this review helpful

Steak Hash

Reviewed: Dec. 15, 2008

my boyfriend's roomie had made steak and baked red potatoes, which were still there the next time i came over, so i offered to make a hash with them and we had "breakfast for dinner". had enough ingredients to more than double the recipe, so had to use a large pot. the boyz could not even wait for eggs, and raved about the hash which i served with sauteed green beans. will serve eggs with the leftovers :)

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2 users found this review helpful

Pasta and White Beans Gratin

Reviewed: Feb. 15, 2009

This came out lovely the night i made it, and as far as leftovers, i added 1/2 C pasta sauce to each serving and reheated with excellent results :)

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1 user found this review helpful

G-ma's Rice

Reviewed: Jun. 6, 2009

started with a Mexican brand rice. the only tomato sauce i had was low sodium, so increased the salt to 1/2 t. had just under 3 C "no chicken broth", so added water to make up the difference. threw in half an onion because of personal taste, and a jalapeno for color and heat. after twenty minutes it had cooked perfectly, but filled up my largest skillet, so next time i will use a stockpot. it was fluffy and exactly the taste i was hoping for :)

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1 user found this review helpful

Easy Beef Stroganoff

Reviewed: Dec. 11, 2010

Fiance wanted Stroganoff with ground beef (my mum uses cubed) and this was the only recipe that called for fresh mushrooms (my mum uses canned). it was exactly what we were looking for, although i think it could stand to have even more than 6 oz shrooms. did not use lean ground, and with all that broth was worried the sauce would be thin or greasy, but it came out perfectly. used a mere 1/4 tsp S&P, and left each person to season more than that to their liking. normally do not post when there are so many, but felt the simplistic nature of the recipe was being misrepresented as "bland" :)

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German French Toast

Creamy Dill Dip II

Dill and Cheese Dip

Lemon and Mustard Dipping Sauce for Artichokes

Finger Lickin' Rock and Roll Artichokes

Pea Salad

Savory Sweet Potato Salad

Bagna Cauda

South Texas Style Tartar Sauce

Carrot Soup

Day Before Pay Day Fried Rice

Seven Layer Dip

Braciola I

Italian Green Beans

Stuffed Mushrooms III

Spanish Pork with White Wine

Steak Hash

Pasta and White Beans Gratin

G-ma's Rice

Easy Beef Stroganoff

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