TeriNewman Recipe Reviews (Pg. 1) - Allrecipes.com (18386269)

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Easy Tuna Casserole

Reviewed: Feb. 19, 2015
I made this recipe twice. The first time I made it exactly according to the recipe and it was very good but needed more tuna as tuna cans now contain only 4oz drained weight where it used to be 6oz drained weight. The second time I tweaked it with a second can of tuna and used cream of mushroom soup. I also used half the amount of pasta and added half of a large head of cooked and finely chopped cauliflower to cut down on the carb grams and a cup of frozen peas because I like peas in a tuna casserole. It was delicious both ways and NO ONE noticed that there was cauliflower in it!! I also agree with Chicagogirl about reviewing with tweaks instead of the original recipe.
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2 users found this review helpful

Tangy Apple Chicken Loaf

Reviewed: Mar. 6, 2013
I made this with ground pork and it was outstanding.
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3 users found this review helpful

Amazing Chicken

Reviewed: Jun. 28, 2011
I used a whole cut up chicken with the skin on because of the dryness issue I kept reading about. I mixed a package of dry ranch dressing into 1 cup of mayo and followed the rest of the recipe but baked for an hour at 350 and it was very good. As a sidebar, you can use mayo to cook a lot of things like this, I've been doing it for years. It makes your bread crumbs stick tight and keeps food moist.
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5 users found this review helpful

Slow Cooker Stout Stew

Reviewed: Jun. 22, 2011
Really delicious but you have to be 21 to buy all of the ingredients! The better the browning, the tastier the stew definitely holds true in this recipe and the long slow cooking takes the edge off of the beer and gives the stew a marvelous flavor!
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22 users found this review helpful

Dad's Spaghetti Sauce with Coffee

Reviewed: Jun. 22, 2011
Not a bad recipe but what's the point of adding an expensive jar of sauce when you are going to all this trouble and making a homemade sauce? The coffee added a bitter burnt taste to what was a too-greasy meat sauce. All the oil just adds more grease to the fat from the ground beef that isn't drained out. It was a high school cafeteria meat sauce. It has OK flavor but the pool of red grease on top made it something I wouldn't make again exactly as the recipe directs. The almost 1/3 cup of added oil is way over the top and you should definitely drain out the fat from the ground beef. The secret ingredient coffee flavor could be done a little better by sautéing the tomato paste in ONE Tablespoon of the olive oil at the beginning of the recipe and then adding the cooked and DRAINED beef and omitting the coffee and the additional 1/4 cup (4 TBS) of olive oil called for in the original version.
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17 users found this review helpful

Buttered Rum Cake

Reviewed: Jun. 12, 2011
This is the Bacardi Rum Cake recipe word for word. Also, just pour the glaze over the cake while it is still in the pan and it will soak into the cake in 5 mins. Invert onto a cake plate and it's done.
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4 users found this review helpful

Gloria's Rum Cake

Reviewed: Jun. 12, 2011
This is the Bacardi Rum Cake recipe word for word except they cut the glaze in half for some reason. For the proper amount of glaze, it's 1 stick butter, 1/4 cup of water and 1/2 cup dark rum. Also, just pour the glaze over the cake while it is still in the pan and it will soak into the cake in 5 mins. Invert onto a cake plate and it's done.
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13 users found this review helpful

Mom's Rum Cake

Reviewed: Dec. 19, 2010
A good gift for a hostess or to take to a dinner! However, the recipe is incorrect as written. This is the Bacardi Rum Cake recipe word for word except they are using the wrong amount of butter which is why it's too thin. It's 8 TBS (1 stick) of butter in the glaze, not 3 TBS. Also, just pour the glaze over the cake while it is still in the pan and it will soak into the cake in 5 mins. Invert onto a cake plate and it's done.
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14 users found this review helpful

Italian Sausage and Peppers in Tomato Sauce

Reviewed: May 28, 2010
To die for. I had marriage proposals after making this dish--several times!
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4 users found this review helpful

GERMAN POTATO SALAD

Reviewed: May 28, 2010
A very balanced German potato salad. Not too tart or too sweet or too onion-y. A huge favorite with everyone!
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3 users found this review helpful

Pumpkin Bread IV

Reviewed: Dec. 21, 2008
I cut the the recipe by 1/3 (scaled it to 24 servings) and used 1/2 cup of oil (instead of 1 cup)and 3 cups of pumpkin instead of 2. I baked it 55 minutes and it was perfectly baked. I used a silicone loaf pan and it fell right out of the pan--no sticking--I use silicone bakeware exclusively by the way. Anyway, the pumpkin bread was very good, we all loved it. It wasn't as sweet as I thought it would be, but that's OK, it was still delicious and I will make this over and over again. Next time I am going to add an extra teaspoon of Cinnamon and a tsp of ginger. I'll let you know how it comes out!
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3 users found this review helpful

Easy Clotted Cream

Reviewed: Oct. 19, 2008
If there was a no star option I would have used it, this is a terrible recipe. It's not even close the to clotted cream I've had at so many high teas overseas where the real thing is as common as butter here! Make it REAL thing or buy it. Which I have done and it's authentic as can be!
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9 users found this review helpful

Hearty German Potato Salad

Reviewed: May 20, 2008
Didn't like the hot dogs in this. Sorry!
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6 users found this review helpful

Golden Rum Cake

Reviewed: Apr. 24, 2008
This is the classic Bacardi Rum cake, not an original recipe. It makes an excellent cake as written but it will stick to the pan if you don't use a nonstick pan that has been sprayed with Pam or a silicone pan. Pour the glaze over the cake right after it comes out of the oven and it soaks right in and then invert onto cake dish. I made it once when I had run out of regular rum so I used 151 rum in the glaze instead and it had a ton of residual alcohol left. You need to use regular rum which is 80 proof or your guests will be smashed in 2 slices because 151 leaves WAY too much alcohol behind. There's also residual alcohol in the glaze with regular 80 proof rum so this is NOT A CAKE FOR CHILDREN OR UNDER-21 people.
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10 users found this review helpful

Dishpan Cookies II

Reviewed: Oct. 1, 2007
This is the same recipe my grandma used, it was word for word what was in her book in her handwriting. She said they were called dishpancookies because the recipe makes so many cookies that you have to mix it in a dishpan. This cookie is crisp if you cook it longer, hers were always dry and crisp--I don't like chewy underbaked cookies so these are perfect. I use butter and butterscotch chips when I make them--the best!
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8 users found this review helpful

Chemical Apple Pie (No Apple Apple Pie)

Reviewed: Mar. 5, 2007
This recipe was popular in the 20s,30s and 40s because apples were hard to come by and expensive. It's a great recipe and you would never know that the pie has no apples!
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59 users found this review helpful

BLT Dip

Reviewed: Feb. 16, 2007
When I made this, I used a 6oz can of tomato paste instead of the chopped tomato. It gave it a richer tomato flavor and kept it from being runny. I used pork rinds to dip it up and it was really good!!
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5 users found this review helpful

Ginger Snap Cookies

Reviewed: Dec. 15, 2005
A good cookie, but I like the snap of a crunchier cookie. 2 things for this recipe--first, go to the oriental food section of the grocery store and you can buy the TyLing brand crystalized ginger for $1.99 for 3 OUNCES which is about 1/6th the price of what they sell in the spice aisle. Second, for a real spicy sweet bite, I added a TBS of cayenne pepper to the recipe--and everyone went crazy for them!
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92 users found this review helpful

Coconut Crust

Reviewed: Jan. 8, 2005
Used this as a crust for low carb chocolate mousse--AWESOME! I toasted it in the oven until it was golden brown all over and it was really good. I used unsweetened coconut and made no changes to the recipe.
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21 users found this review helpful

 
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