Tara Gosse Recipe Reviews (Pg. 1) - Allrecipes.com (18488820)

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Tara Gosse

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Pasta Carbonara I

Reviewed: Jan. 20, 2010
LOVED IT!! I will make this over and over. Not lo-cal but oh well. I used a combo of recipes and this was the closest to what I did. I used more then a half a pound of bacon and I did like the texture it gave by cutting up the bacon first instead of just crumbling whole pieces into it. I cooked some sliced baby ports. and diced onions in the bacon fat. I whisked in about 3 TBL of butter into the drippings. I whipped about 1/2 cup heavy cream and 1/2 cup grated parm into the 1 egg and 3 egg yolks. Tossed the pasta into that and then threw it into the pan for a minute or two and kept it moving. I did not get this creamy like sauce but the taste was out of this world. I could not stop eating it.
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Photo by Tara Gosse

Cooky Cookies

Reviewed: Jun. 22, 2011
Love these! They make so many so it is great for sharing and still having enough at home. They have a very nice texture on the outside(all that butter and oil). Remind me a lot of Ranger cookies. They taste like GOOD supermarket bakery cookies. I only had about 1/2 cup of pecan chips and they were great. I would like big pieces of walnuts but they are not for everyone. Someone says they are chewy, maybe if I used butter flavored shortening or maybe margarine but not with Butter. They are definitely a crispy butter texture. My hubby wants choc. chips in them as I see some others did.
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Irish Cream Bundt Cake

Reviewed: Mar. 2, 2009
This was really good, I served it for a catering function. I have made it several times and when I made the recipe I used 1 box yellow cake mix and 1 box chocolate pudding. I didn't like the bright yellow color when I first made it. It looked like any other bundt cake. The chocolate pudding gave it a homemade look. I used more glaze then it suggested to really get it to soak in. I took it out of the pan while still a little warm and then wrapped them in plastic wrap right away. After cooled at room temp I put it on a cookie sheet and soaked it in the glaze and let it sit, loosely wrapped. This let the glaze soak in from the bottom to. I then made a irish cream sauce which i poured over it. Delicious! It came out really moist when I did it this way. THe traditional way the recipe states made a great cofee/snack cake.
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Anniversary Chicken I

Reviewed: Mar. 29, 2008
I love this recipe! I am so glad to have something new for my family dinners and the only thing extra I will ever need to buy is the bacon bits and green onions because I always have all the other ingredients at all times. The ingredients blended together so well to make a delicious tasting sauce and I am glad I used a thick teriyaki sauce so that I could taste it. I noticed some people said they would add more next time because they could not taste it. Everone in my 5 person household loved it. I think I will make this for a dinner party soon. I can't wait to share it with everyone.
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Buttermilk Biscuits I

Reviewed: Mar. 16, 2008
These were great. I made them on the small side and it made a whole cookie sheet. They were very tasty and tender. I substituted 1/2 butter for all of the shortening. I will make these many more times.
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Jet Swirl Pizza Appetizers

Reviewed: May 24, 2006
WE LOVE THIS! My kids ask for it every week!! I double the recipe and serve it for dinner. I do not de-grease the pepperoni as some have said but I buy my pepperoni from the deli which turned out to be cheaper and taste better so maybe it is not as greasy. I don't have a problem with the dough in the middle not being cooked nor do I have a problem with the dough being too thin when rolled out like some have had problems with. My only complaint is that the end slices are pretty much just dough. I tried to remedy that but even that didn't work, so I guess it is just a loss . I found that it rolls better if you get your meats sliced very thin from the deli. I also add mushrooms and onions in one for the adults. But the point is that we LOVE it!
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6 users found this review helpful
Photo by Tara Gosse

To Die For Blueberry Muffins

Reviewed: Feb. 10, 2008
I was looking for something for my husband who has a weakness for blueberry muffins. He loves these and everyone at his work is jealous and actually offered him money for some! I made three texas sized muffins and 1 regular for me to try. I did not use liners but greased the pan well, you must let them cool before taking them out. I was worried they were going to spill out into my oven but stopped rising just in the knick of time. I think I will not fill them all the way up next time. I think the streusel topping got slightly too dark but it did not taste burned. I used brown sugar instead of white for the topping. I think I will try and make a whipped cream cheese mixture to add to them next time. I like my sweet things a little saltier so I might add some salt to it. I did not have lemon zest but I will next time. I love these muffins. We had them about 5 days and they were still pretty moist and tasty. The batter was super thick and hard to get in the pans. I think I would love to make these with some other berries and nuts.
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Photo by Tara Gosse

White Cheese Sauce

Reviewed: May 25, 2006
I made this today. I accidently just put everything into the melted butter instead of stirring it in, melting it and then adding the sour cream. I did reduce the butter to 1/2 cup and it was fine. Even thought I put everything in at the same time it worked out fine. Instead of a dip I used it as a sauce for chicken enchiladas that I posted a photo of. I pulled the meat off a rotissere chicken from wal-mart, heated it with spicy ranch beans and put in flour tortillas with cheese and then covered with cheese sauce. This recipe will work good for a dip too. I will make it again for a dip for chips.
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1 user found this review helpful
Photo by Tara Gosse

Teena's Overnight Southern Buttermilk Biscuits

Reviewed: Feb. 10, 2008
I forgot to mention I got 18 biscuits out of this recipe, I rolled them out to about 1/2inch and they were cut about the size of a sausage patty. Next time I will make them a little thicker and bigger for gravy.
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Chocolate Earthquake Cake I

Reviewed: Jul. 5, 2009
This is great. I was looking for something to make for a birthday when I knew I would not have time to frost something before we went out. I looked this up at work, went to the store, put it together and put it in the oven. I actually left the house with it hot. I love something that does not need to be frosted. Everytime I make it, it comes out different and usually takes longer then 50 minutes. Sometimes it all just sinks to the bottom but still tastes great. I have started using a dark chocolate fudge cake mix instead of German chocolate. My sister in law loved it on her birthday and now makes it for all kinds of things. She also makes it in cupcake form and has dyed the cream part red on halloween to imply something gruesome. :)
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Bruschetta Chicken Bake

Reviewed: Sep. 15, 2009
I gave this 4 stars. It was SO easy and great for a quick weeknight meal. The chicken was a little bland even though I did season it with garlic and italian seasoning to. Next time I will cut up some italian sausages and put in there as well. It was really eye appealing. I had to use stewed tomatoes because I was out of diced. I don't think it made a difference.
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German Chocolate Cake Frosting II

Reviewed: Mar. 2, 2009
I added 1.5 tablespoons of cornstarch likeother suggested. It was pretty thick but spreadable. It definately needs to be put on the cake while warm because it sets up fast. I really liked it, I will add some salt to the frosting next time I make it. I think it would be good for cupcakes.
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Wiener Schnitzel

Reviewed: Oct. 7, 2009
This worked really well and the breading stayed on which is always my biggest goal with breaded meats. I think that if I made my own bread crumbs instead of using canned and maybe used lard or a butter/shortening blend it would taste very authentic. It did make me crave the lemon slice that is served on it in my region of Germany. I will use this recipe again. I seasoned the meat and used thin cut pork chops.
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Sour Cream Banana Coffee Cake

Reviewed: Oct. 7, 2009
This was really good. I used chocolate chips instead of nuts and I used brown sugar in the filling. I doubled the banana. It was very moist and I only had it lightly covered with plastic wrap. It was not even tightly covered. We ate on it for three days in the morning on a camping trip while we waited for breakfast to be done. It was great in this facet and I think I would consider it to be more of a breakfast item then a snack cake. I will double the recipe next time although the short pieces were kind of nice. I did not top it at all. It may have been nice with a drizzle of a white glaze but I liked it the way it was. I had trouble telling how much was half of the batter so when I added the second half over the filling , it kind of bled through.
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White Chili I

Reviewed: Jan. 20, 2010
I liked this a lot. I thought I had green chilis but I only had diced, canned , jalapenos so I used that which made it really spicy. I forgot the cliantro(whoops) and I added a little chili powder. I used my stick blender to puree up some of the soup because all those beans would have scared off my kids and hubby, which made it less broth like. I simmered it for about an hour and then used a little cornstarch slurry to thicken it. It was very thin. I served with shredded pepper jack and crushed tortilla chips. It was more like a spicy chicken soup with beans. My whole family ate it and liked it. I was pleased. It tasted like something from a restaurant. I wish I had not forgotten the cilantro. I also think it would be good with a can of diced tomatoes with green chilis in it.
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The Best Rolled Sugar Cookies

Reviewed: Feb. 12, 2011
My daughter made these at Christmas and hers were big, fluffy, soft and delicious. I made them on my day off and chilled them for two days till I needed them and they were fine but did not come out big and fluffy. I don't know if it is because I chilled it too long or not. They tasted really good. My daughter and I tweaked the recipe and we added and extra cup of granulated sugar and 1 cup powdered sugar. I had no problems with extra sticky dough like some complained about. They taste really good and I will just try and cut them thicker.
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Hash Brown Casserole III

Reviewed: Mar. 2, 2009
This was pretty good, and like others said, not heavy like others. It was not a big hit with my hubby or kids and they haven't asked for it again but I liked it. I would make it again.
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Apple Butter Pumpkin Pie

Reviewed: Mar. 2, 2009
This was ok, not as much of a differnt taste as I was expecting. There was nothing wrong with it. It was very smooth.
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Kat's Alfredo Potatoes

Reviewed: May 27, 2008
I really liked this. I really need new side dishes so I am thrilled that this was good. I used a 32oz pkg of southern style hasbrowns (chunks not shredded), I used mozzarella and mixed cheese instead of swiss. I could really taste the cayenne pepper andI will probably use less onion next time or I will cook the onion first. I used less then 1 jar of sauce to cut down on some of the calories and I would like to try and make this local. It was great a few days later to. I would like to make a meat casserole with this as a base. I may use shredded next time since some of the potato chunks were a little bland when bit into.
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Sour Cream Chocolate Frosting

Reviewed: Nov. 3, 2008
This did not taste tangy like sour cream at all to me and I think it was too thick to spread so I thinnned it out a little bit and I actually used a ton more sugar to make it bigger. It was ok though and it held up.
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