Tanya C Recipe Reviews (Pg. 1) - Allrecipes.com (18426241)

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Tanya C

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Garlic-Herb Roast Pork

Reviewed: Nov. 6, 2014
Excellent--timing was perfect, very easy and quick, made rub exactly as described except dried herbs and minced garlic from a jar. Short cook time with initial roasting yielded perfectly done, very juicy and tender roast. I accidentally let it roast a little longer at 450 than instructed due to interruption by my kids. Turned oven off just as it barely hit 145 degrees on the meat thermometer, covered loosely with foil, left in the oven, ran to basketball practice, came back and it's perfect. I mixed the rub in a mini food processor and used pre-minced, jarred garlic. My roast was 2.8 pounds. When it was roasted smelled like sausage. Definitely a keeper!
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0 users found this review helpful

Easy, Dynamite Cauliflower Curry

Reviewed: Sep. 12, 2014
Excellent mixed with cooked brown rice and baked in casserole for full meal. Could add cooked chicken if desired. I'm not a big curry fan, but LOVE the way the curry and Dijon plays off the mayo and cheese. Similar to a baked chicken and broccoli divan dish I've made.
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1 user found this review helpful

Gobble Up Granola Snacks

Reviewed: Oct. 11, 2011
Got rave reviews from school--my daughter took for snacks. I doubled recipe, still used 9x13 pan, and cut 6 rows x 4 rows for 24 bars total. Could probably add another row for smaller bars since they are thicker. Cutting/chopping bars with metal serving spatula worked much better than a knife. I reduced brown sugar and added salt per other reviewers. I used 1/2 crispy rice cereal, and 1/2 honey nut Cheerios. Given the sweetness of the recipe, I would probably go with plain Cheerios next time. I like the chopped pretzel idea for next time also. Is a fun recipe you could vary in many ways.
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2 users found this review helpful

Hearty Beans with Beef

Reviewed: May 2, 2011
This has been a family favorite for decades. We don't include BBQ sauce or Worcerstershire, and we also add chopped, cooked bacon, mustard, white vinegar, kidney beans, and sometimes corn. Another nice variation is 1 bottle chili sauce instead of ketchup. I'll post the variation recipe called Calico Bean Bake.
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1 user found this review helpful

Scalloped Corn and Broccoli

Reviewed: Apr. 21, 2011
While the thought of combining broccoli and corn was not appealing to me, I had all of the ingredients and wanted a quick side dish. It was delicious and everyone really liked it. Although I consider creamed corn pretty mushy, the corn added an amazing crunch and sweetness in contrast to the broccoli. I used about 1 cup Cheddar, 1/2 (16 oz.) package broccoli florets (I didn't bother thawing or chopping), and tossed in some chopped frozen spinach for a little more green. I could see trying a variety of veggies--cauliflower, peas, carrots, etc. Will definitely use this recipe again, and will double it -- the leftovers were great too. Another bonus--I threw this together in about five minutes literally--no chopping, just tossed it all and mixed (I did not premix eggs/flour). I coated large casserole with Pam and baked covered.
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3 users found this review helpful

Pineapple Upside-Down Cake VII

Reviewed: Apr. 22, 2010
A ten-inch cast iron pan is NOT big enough. It overflowed a little and took almost an hour to bake, checking every 10 minutes past the expected 30 minutes. However, the next day I made in cupcake tins (24) for another event, and they turned out beautiful and were one of the best desserts at the event. For cupcakes: Mix the melted butter and brown sugar and cook a few minutes stirring constantly. Make sure to grease cups well before filling (I used spray/Pam). Put a little less than 1 TBSP. of brown sugar mix in bottom of well greased cups, place the pineapple slice into the cup so it's evenly mushed in (it will come up the sides a bit), place cherry in middle, fill with batter (3/4ths full). Bake as directed on box (I switched the pans on the racks halfway through baking). Let cool 5 minutes (be precise on this or they will stick or be too runny). Run butter knife around each cup to loosen, place cookie sheet on top of cupcake tin. Invert, jiggle, and voila. Use spatula to transfer cupcakes to serving platter. Use same cookie sheet to invert 2nd pan of cupcakes.
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24 users found this review helpful

Greek Style Potatoes

Reviewed: Feb. 19, 2010
Excellent flavor and quick/easy. Young kids, husband and I all loved. I turned heat up to 400 degrees and only loosely covered with foil, removing foil last 15-30 minutes. I didn't measure lemon juice--used juice of one whole lemon. I used about 5 cloves of garlic. I let the liquid mixture sit and meld while I chopped veggies. Used red potatoes. Was perfect amount of flavoring, liquid, etc. The lemon really makes this dish! Potatoes were perfectly cooked in about an hour, liquid evaporated, and removing cover helped dry them a bit. I served with my turkey burgers--delish dinner!
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2 users found this review helpful

Burek

Reviewed: Dec. 13, 2009
This was very tasty. It was much milder/blander than I expected with the given seasonings. I accidentally undersalted since I had seasoned the ground beef but forgot to add more seasoning after adding the potatoes. It was slightly dry--I might moisten with a little broth next time. I used one small Yukon and one small sweet potato. I wonder about adding chopped spinach or peas or shredded carrots next time. Definitely worth trying again; I've never had this before but seems like it could be a good comfort food and is easy to make. I used too many sheets of phyllo so it wouldn't easily bend so I left it in long tubular rolls. I notice a 16 oz. box of phyllo contains 40 sheets (5 sheets per serving), so next time I would use that as a guide. I was confused and didn't intially realize that this should create 8 individual rolls, and perhaps only uses half of a 16 oz. pkg. of phyllo if only using 2 sheets per roll. I would think they could be shaped into a round spiral easier with fewer sheets of phyllo. I ended up with five long rolls. Definitely worth trying again. Kids and hubbie all ate and liked. We only ate about half of this so I would think it could easily serve 6 with a side dish. Thanks for sharing your recipe--I love trying new food combinations and the allspice really intrigued me. I might even add a little more allspice next time. And maybe minced apple. Hopefully fruit or other veggie additions would not completely destroy any ethnic authenticity.
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18 users found this review helpful

Ramen Coleslaw

Reviewed: Jun. 28, 2009
I found this to be way too salty; I would omit the ramen seasoning packets, especially since they contain MSG. I subbed rice vinegar for the white wine vingar, and toasted the noodles with the almonds and seeds. Will try again without the seasoning packet. Was OK, but mine did not turn out as addictive as others claim. A little cilantro might be nice too.
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2 users found this review helpful

Whole Grain Pancakes

Reviewed: May 2, 2009
The kids said these were the best pancakes, and I agree. The cornmeal adds a great crunch, and they have great flavor and sweetness, in spite of the low amount of sugar. This is definitely a keeper. I had to add more whole wheat flour (1/3-1/2 c.) to make the consistently thicker. I used old-fashioned rolled oats vs. quick. I used powdered buttermilk mixed with 1 cup water, 1 cup milk. I also added a couple teaspoons of vanilla and few dashes salt. I love that it's such a healthy recipe, so easy, and so delicious! It made 16 - 4" pancakes, enough for freezing.
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34 users found this review helpful

Chinese Pasta Salad

Reviewed: Nov. 26, 2008
I would not make this again. I love the cilantro in this version which others don't have, but it really needs sugar, and I don't like using the ramen seasoning mix which is full of additives and MSG. There are many other similar recipes out there that incorporate similar ingredients that I would use instead. This was flavorless and too vinegary, even with the ramen seasoning packet. I used a bag of pre-shredded slaw mix, so maybe I used too much cabbage? And it needs more onion.
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4 users found this review helpful

Whole Wheat Blueberry Pancakes

Reviewed: Aug. 18, 2008
Very good pancake recipe. Like others, I substituted 3 Tbsp. brown sugar for the artificial sweetener. The kids loved. Mine made about 16 and kids each ate 2 (3 yo and 5 yo). Will try bananas another time. I added vanilla, wheat germ, and flax seed. Love it that it's healthy and tasty.
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1 user found this review helpful

Oatmeal Waffles

Reviewed: May 3, 2008
Great texture, excellent, healthy recipe! Kids and I loved them. I just topped with honey. Also added pumpkin pie spice and a couple tsps. of vanilla to batter. Make sure to cook close to Max. heat, otherwise mine were sticking. Made about 6-7 large round waffles (with 4 quarters). I love to freeze and pop in the toaster later.
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2 users found this review helpful

Zucchini Bisque

Reviewed: Apr. 13, 2008
Very quick, easy, nutritious, healthful, delicious. Makes a good 1st course or for a meal, serve with salad and bread. I used an immersion blender right in the pot to puree (so much easier than a blender!). I used 2% milk instead of cream. I doubled recipe and used 5 medium-large zucchini to equal 5 cups. I added a little garlic powder/granules. Would be good with fresh croutons sprinkled on top. Almost tastes like cream of broccoli soup. My 3 y.o. daughter loved it. I wondered if it's necessary to shred the zucchini since you'll be pureeing it; next time I'll just cube.
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14 users found this review helpful

Adrienne's Cucumber Salad

Reviewed: Apr. 8, 2008
Exactly what I was looking for. Just like what my grandma used to make. Never had dill in it before, and that's a great addition. I heated vinegar/sugar in microwave and poured over cucumbers, let sit overnight in fridge and just had some: flavor is perfect, veggies are crunchy, vinegar took heat out of onion. I used red onion, 2 cukes, 1 1/4 cup vinegar, 1 cup sugar, salted cukes, omitted water since cukes will put off a lot of water. Yum--I eat this by the bowlful.
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4 users found this review helpful

Pumpkin Spice Muffins

Reviewed: Feb. 22, 2008
This is an excellent, healthy muffin recipe. I made adjustments as noted by prior reviews: 4 tsp. pumpkin pie spice (instead of cinnamon/nutmet), vanilla instead of almond extract, 1 cup brown sugar instead of 1/2, 1 tsp. salt, 1 cup Craisins (dried cranberries). I baked them 25 minutes, and they turned out very moist and tasty. Both my toddlers loved them. I sprinkled top with powdered sugar. Next time might add dried apple pieces as well. Also, makes 24 (vs. the stated 18). I took to preschool for treats. Nice to find a healthy and tasty recipe to feed the kids!
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5 users found this review helpful

Lemon Broccoli Pasta

Reviewed: Oct. 10, 2007
Very good, flexible recipe. I had to substitute based on what I had on hand: beef broth, water, chicken bouillon, whole grain elbow pasta. I used 1 whole lemon, juiced (no peel). Added sauteed chicken breast, 1/3 container lite veggie cream cheese, a little sour cream (what I had on hand), parmesan, oregano. Delicious. Even my 2- and 4-year olds loved it!
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4 users found this review helpful

Harvest Pork Stew

Reviewed: Oct. 8, 2007
Delicious! I doubled it for big family gathering, put it in 5 qt. pan. Didn't have room to double potatoes and apples, but still great. Everyone loved it and asked for the recipe! I added apple cider in addition to/instead of chicken broth and a few dashes soy sauce. I increased salt a bit, added garlic and onion powders in addition to the fresh garlic & onion. The sage and rosemary really complement this dish well! Make sure you use very fresh spices, as is the case with any recipe. I also used beef chuck roast since I didn't have pork handy and it was awesome. I look forward to trying it with pork. I also used fresh butternut squash, peeled with vegetable peeler and cubed, since that's all I had on hand. Yummers! Oh, and since I like the meat very tender, I simmered the meat with liquids/spices about an hour before adding veggies, then simmered another 1/2 hour. Adding the veggies long after the meat was an excellent idea and helped veggies retain their pretty color and shapes. I cut carrots on the bias for oval shapes instead of cubing, but either would be pretty.
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70 users found this review helpful

Classic Chulent

Reviewed: Sep. 28, 2007
This recipe looks intriguing and delicious. Question: There's no liquid mentionned other than the condiments/sauces. I can't believe that's enough liquid given the dry beans and barley which both soak up lots. Advice? After researching this dish more, I see most people cover it with water, and that's what I ended up doing, even though it was a crockpot, and that worked.
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9 users found this review helpful

Bacon Bean Sandwiches

Reviewed: Jul. 12, 2007
When I was a kid I made this very same sandwich--beans, onions, cheese on toast. I usually ate it with a knife and fork. Sometimes I added mustard and/or ketchup. Thanks for the memories! I'll definitely be making this one again.
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5 users found this review helpful

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