TAMLVS2COOK Recipe Reviews (Pg. 1) - Allrecipes.com (18318982)

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Fabulous Fajitas

Reviewed: Jul. 30, 2007
Yummy!! This is our new fajita recipe in our household and we have it often! I was so nervous about the Italian dressing mix, but what an excellent addition!!! I make this almost as is, except I exclude the mushroom, instead of two green peppers I use one and use either an extra red or a yellow pepper instead, and add a package of fajita seasoning. Mmmmm! Absolutely delicious! One time I didn't have fajita seasoning and prefer to add it, but I did have taco seasoning, so I used that instead. That was just as great!! Overall, definitely worth trying and don't be afraid of the Italian dressing mix, it's a great addition! Serve with the usual toppings and Mexican rice.
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2 users found this review helpful

Neat Sloppy Joes

Reviewed: Feb. 2, 2009
This was delicious. I didn't chop up the onions (feeling lazy) or celery (none of us like it), but followed the rest of the recipe. We loved the taste and how quick it cooked up, so this is a keeper. Thank you!
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2 users found this review helpful

Campfire Foil Packs

Reviewed: Aug. 29, 2009
Very good! I added some extra veggies, like green beans, carrots, ect. My husband hates green beans, so let me tell you, I was absolutely shocked when I saw him eat one and say he thought it was really good! So any recipe that does something like that for my husband deserves a five star rating! Instead of smaller sheets of aluminium foil, find the extra long, heavy duty foil. We only used two long sheets of it. Very, very good recipe that we will use again when we go camping (or just over the hot coals of our grill)! Thank you!
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18 users found this review helpful

Grandmother's Punch

Reviewed: Dec. 11, 2009
I've been making this punch since 2002 and can't believe I haven't rated it! We've made it year after year for various occasions. It's one of our favorites! I leave out the oranges and add only about 1 1/2 cups of sugar. I've never been able to find plain pineapple juice concentrate, so I usually use the pineapple-banana-orange concentrate or something with pineapple in it (whatever is there). Everyone has always loved it when they come over! Been using it for seven years now, so it's obviously a keeper in our household. :)
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5 users found this review helpful

Perfect Baked Potato

Reviewed: Dec. 22, 2006
Simply delicious!! Poking holes in the potatoes, adding the olive oil over the skin, and sprinkling some kosher salt on top is definitely the way I'm going to make all our baked potatoes from now on (with all our typical add-ins, not what the recipe calls for)! I always ate the skins before, but not because I thought they tasted good or anything. However, the skins are worth eating with this recipe!! I did change the temperature of the oven to anywhere between 350 to 400 degrees (depending if I'm making something else or what not) and they are always done in about 60 minutes. Definitely worth trying, as I doubt you will be disappointed!! :)
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85 users found this review helpful

White Chocolate Macadamia Nut Cookies IV

Reviewed: Jul. 18, 2007
Five stars just doesn't do this recipe justice! As fast as these were made, they were gone! My cookies didn't look like the picture, but actually looked just like the ones you'd find at Subway. And tasted just as good, if not better! I didn't change much, just omitted the salt and used unsalted butter. I'm also not sure if I used the same amount of chips and nuts, because I just used an 8 ounce bag mix of the two from Hershey's, which was perfect. Otherwise, I did everything as the recipe calls for. I agree to take them out when they become slightly golden brown on the edges. When I took them out of the oven after 9 minutes, I let the heat from the cookie sheet cook it the rest of the way and they finished cooking perfectly. Absolutely divine and definitely a keeper! Yummy!
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3 users found this review helpful

Banana Chocolate Chip Cookies

Reviewed: Oct. 20, 2006
I made the recipe exactly as is, except with about three large ripe bananas for the one cup it calls for. I did, however, drop the temperature down to 350 degrees and baked for about 18-20 minutes (I made them large and added more banana). They turned out wonderful! They have a beautiful light color, with slightly brown edges, and taste just as delicious as they look! Very moist, as well, and taste better the day after! Our family loves them! :)
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Clone of a Cinnabon

Reviewed: Aug. 17, 2007
Is there really anything to add to what's already been said? These are super delicious! These would have been gone within minutes if I didn't take half out after they cooled a few minutes, so I could freeze them for another time. What was left was gone almost instantly. These freeze great and I almost prefer them frozen and then heated in the microwave than fresh out of the oven. Don't know why, but they tasted better that way. I freeze them individually on wax paper in my freezer and once they are frozen, I put them in a freezer bag and pop them in the oven when someone wants one. I've also made these for family and friends and I always get asked for the recipe! Huge hit! Oh yes, I also don't make these with a bread machine, but by hand. Thanks so much for the excellent recipe!
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5 users found this review helpful

Restaurant-Style Buffalo Chicken Wings

Reviewed: Feb. 2, 2008
Perfect! We can finally say good-bye to expensive wings from other places and make them at home with the same great taste! I do one thing differently, which is baking them instead of frying them. Absolutely delicious! Thanks for the recipe!
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1 user found this review helpful

Jay's Signature Pizza Crust

Reviewed: Apr. 3, 2008
I've been making this for a long time and don't know why I never rated it. This is by far the best pizza crust I've ever tried! The only tip I want to add is to get the perfect round pizza without tossing it. I learned this a few years ago on the Food Network. Shape your dough into a ball. With your index and middle fingers, push down in the middle of the dough. Then work your fingers in a circular rotation as the dough pushes out. Keep doing this until dough is completely laid out. If you're like me, you can't toss your crust and trying to get a nice round pizza with your hands, rolling pin, or whatever makes for an odd looking round pizza, then you will appreciate this tip. At least I did! :) Hope that helps!
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7 users found this review helpful

Scrambled Eggs Done Right

Reviewed: Apr. 19, 2008
Wow, I really had my doubts about the mayo, but no, it was delicious! As I'm writing this, my oldest is saying, "Mommy, lets have more eggs, please!" My youngest relunctantly eats eggs, but is goobling this up! I can't wait for my husband to try it, as we usually only make scrambled eggs when he's here, but I'm pregnant and craving some eggs!!! :) Shh, just don't tell him mayo is in it! For those who don't like the mayo taste, I didn't notice it, so I'm wondering if you're putting too much? *Actually, I just made the second batch and doubled the mayo to see if it'd make a difference. This batch is even better! So I'm confused why others are tasting the mayo, because we still can't taste it. To each their own. :) Thanks for the great recipe!
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5 users found this review helpful

Cheesy Baked Salmon

Reviewed: Jan. 23, 2008
Mmmmmm, good! My husband is not a fan of salmon, but he liked this and would like it more often, so that's saying a lot! Kids liked it, too! I did a few things different, but not much. I didn't have green onions on hand and I used Mexican shredded cheese on top (we always have that in the house, so it's what I use). Served with steamed califlower and diced baked red potatoes. Yummy, can't wait to have it again! Thanks for the great recipe!
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11 users found this review helpful

Kid-Friendly Wheat Bread

Reviewed: Oct. 9, 2009
Very good bread! It is definitely kid friendly, because within minutes of taking this out of the oven, the smell got their attention and almost an entire loaf was gone within ten minutes. I did do a few things different, but not so much to change the recipe, per se. I always use King Arthur flour or home-grinded. In this case, I used KA flour, as it is far superior to all other brands, imo. Used coconut oil for the vegetable oil; Rapunzel sugar instead of brown sugar; Himalayan salt; and raw milk. The end results were delicious! Oh yes, only used three cups plus 2 TBSP. of the whole wheat flour. It's easy to know when you have added enough flour, if you're using a stand mixer with a dough hook. The dough will come together and completely come away from the sides of the bowl. It'll also come away from the dough hook (not be sticky to it) where the dough hook is only kneeding it. If kneeding by hand, same thing, except with your hands, it won't be sticky to your hands anymore and will come away from them. Just a tip for anyone new to bread making. :) Do a search on bread making and you'll find all sorts of tricks of the trade! Bread making is so much fun!
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12 users found this review helpful

Oregon Salmon Patties

Reviewed: Feb. 21, 2008
Delicious! I used olive oil to cook the patties in and omitted the dry mustard. Simply and very good! Thanks for the great recipe!
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2 users found this review helpful
Photo by TAMLVS2COOK

Chocolate Chip Pancakes

Reviewed: Apr. 10, 2008
Delicious!!! The pancakes taste so good and cook up perfectly! The only thing I changed was that I used unsweetened applesauce for the oil and omitted the salt. We like the chocolate chips, but we'd rather have fruit, so I probably won't make these with chocolate chips every time, but will mix up what I put in it each time. We thought these were so good, I even took a picture, which I had never done before. Definitely a keeper! As for the syrup, I haven't tried that yet, but plan to, as it sounds delicious. :)
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Grandmother's Buttermilk Cornbread

Reviewed: Jan. 22, 2009
This was delicious cornbread! I had to make a few changes, because of what I had. I didn't use buttermilk, because I didn't have any. So I did the buttermilk substitute of milk/lemon juice (for every one cup of milk, use about two tablespoons less of milk and mix in two tablespoons of lemon juice instead). Let it sit for a few minutes while it foamed and then poured it in. Also, the company I was having over who would delight in this dish, wanted creamed corn in it, so without changing any ingredients around, I simply poured in a can of creamed corn and let it cook longer until it was set. My company loved it and so did we! Thank you for such a great recipe! It's a keeper! *I made this cornbread with Chili Rick's (from this site) and it was delicious together.*
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1 user found this review helpful

Donna's Lasagna

Reviewed: Oct. 9, 2009
Finally, a really good base recipe for homemade lasagna that my family enjoys! I've made several and almost gave up on enjoying a good homemade lasagna. Saw this in the Allrecipes cookbook and decided to give it a try. Must be good if it made it into the cookbook, right? I'm so glad I did. I only did a few things differently, but nothing much. I added a little extra sauce and added fresh, lightly steamed spinach. Made homemade garlic bread with it, too. I plan to use this recipe as a base recipe and try various things in the future. I also plan to make a big batch of it and freeze a few pre-made ones for quick dinners later. Freeze it before cooking in the oven. Then cook it like you would a frozen lasagna dish from the store. Thank you, Kathy, for submitting a great lasagna recipe our family enjoys! :)
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14 users found this review helpful

Potato Bacon Chowder

Reviewed: Nov. 2, 2009
Perfect comfort food! Mmmm! I did add a little cheese, substituted the water for chicken broth, and added cornstarch, like others did. Hubby and kids liked it and they aren't fond of chowder. We're a meat protein family, so we will add more meat protein (i.e. chicken) next time, but it's still delicious as is.
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1 user found this review helpful

Bacon-Wrapped Potatoes

Reviewed: Aug. 24, 2009
I haven't made these potatoes, per se, but I have done something very similar. My suggestion to anyone who says there isn't any flavor would be to poke holes all around your potato, rub olive oil or melted butter on the outside skins, then wrap it up with bacon (you can do the onion in the middle, too). That way, the juices from the bacon soak into the potato. Wrap it up with foil, put in the oven or on the grill, and it should taste even more yummy! (We get our bacon from a local farm. If you can get bacon straight from the farm without all the additives, with thick slices [aka, lots of fat juices], you'll be in dog heaven with these potatoes wrapped in them! Mmmm!)
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18 users found this review helpful

Restaurant-Style Taco Meat Seasoning

Reviewed: Aug. 28, 2009
I agree with Diamar on the directions. But the recipe itself is great! I left out the red pepper flakes and used a 1/4 tsp. of chipotle seasoning I have on hand. I didn't have corn flour, but used corn meal and it turned out good. I don't use garlic salt, so I just added extra garlic powder and himalayan salt instead. All my kids ate it, but my youngest ate it, which is the most impressive. So for that alone, this recipe gets five stars!! Hubby and I did feel it needed a slight bit of something, but for the kids, I think it's perfect. Will definitely use again! Thank you for the great recipe!
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2 users found this review helpful

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