Tammy Recipe Reviews (Pg. 1) - Allrecipes.com (18693617)

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Creamy Italian White Bean Soup

Reviewed: Dec. 28, 2005
Being Italian, I *always* add more galic than recommended. This recipe is no exception. I used 4 good sized cloves instead of the one suggested. This is a variation of something I grew up with, which my mom affectionately called "greens & beans". It was more of two side dishes sort of put together; not a soup. Very, very much like mom's taste-wise. Super easy and warming on a cold evening. Served up with some chunky bread and a glass of wine ~ fantastic! Another suggestion; in addition to the parmesan cheese on top, drizzle evoo (extra virgin olive oil) on top and add more fresh cracked pepper...delish!
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46 users found this review helpful

Spicy Baked Sweet Potato Fries

Reviewed: Dec. 30, 2005
I'm giving this recipe five stars because I want people to *try* it. However, with the minor changes below!! I made them and, sure enough, they burned on the bottom. Didn't even need to flip them; the top was crispy enough. My suggestions pretty much go along with the rest listed in the reviews: Cook at a lower temp ~ between 400-425 (NOT 450!) I cut them into approx. 1/4" sticks (regardless of the size, I still think a lower temp is necessary to stop burning). I just used kosher salt and fresh ground pepper, olive oil..tossed in a bowl to coat. No extra spices. Most certainly coat your cookie sheets with oil and you really do need to put them in single layers. Follow these tips, and you should enjoy crispy, healthy, tasty sweet potato fries!
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735 users found this review helpful

Grandma Johnson's Scones

Reviewed: Jan. 7, 2006
WOW! These are absolutely, by FAR, THE best scones I’ve ever made! The author (Rob) hit it right on the head when he said “Simply the best anywhere!”. Soooo simply and delicious ~ even my 5-1/2 year old ate them (three, right out of the oven!). I’ve always had trouble with scones getting too dark on the bottom, before the rest of the scone was baked through, so I was a bit skeptical to make them ¾” thick. I opted to make them about ½” thick instead. I ended up with 19 scones (nothing wrong with that!) and baking them for less time (about 8-9 minutes). I used the dark, non-stick cookie sheets (greased). I, too, had a bit of trouble getting the dough to stay together upon mixing..so I added a bit more flour and it was fine. Can’t I give these tasty treats a ten star rating?
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2 users found this review helpful

Sausage Barley Soup

Reviewed: Jan. 8, 2006
Wonderful soup! Hit the spot on a cold Winter's day! Immediately upon reading this recipe, I knew I had to use more of some of the ingredients ~ I used three carrots, 1/2 cup barley, three cloves of garlic and a tad more Italian seasoning. I also used hot Italian sausage. I might take the advice of other reviewers and add a can of diced tomatoes next time too! Another thing...this feeds way more the four people it says. My large crockpot was overflowing! That's not a problem, though, because now I have some for the freezer!
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67 users found this review helpful

Easy Broccoli Quiche

Reviewed: Jan. 11, 2006
Sorry to burst the five star rating, but I was not impressed with this recipe. The quiche was good enough; it's the recipe I have a problem with. I was skeptical when I saw that it took only 30 minutes to cook. Any quiche that I've ever made took between 45 and 50 minutes. I will give the author credit in that she *does* say 30 minutes or "until center has set". And the "center was set" at 45! I think the original cook time should say 45 minutes....especially when you are preparing this as a quick meal, thinking you will be serving it at a certain time. Another thing to make this easier; use frozen chopped broccoli vs. fresh. You can always have it in the freezer (same as for the pie crust). Sorry, but I'll be going back to my original quiche recipe!
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3 users found this review helpful

Blue Cheese Burgers

Reviewed: Jan. 11, 2006
These were wonderful! Really tasty! I broiled them (winter time here in New England!)...but I can't wait to grill them outside! This one is a keeper ~ thanks for sharing!
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0 users found this review helpful

Stir-Fry Broccoli With Orange Sauce

Reviewed: Jan. 11, 2006
This wasn't the tastiest, that's for sure. I was surprised..especially with the sesame oil and worcestshire sauce. It was lacking something..not quite sure what though. Maybe it will be better tomorrow?
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3 users found this review helpful

Early Morning Oven Roasted New Potatoes

Reviewed: Jan. 24, 2006
These were so yummy! I happen to have my rosemary plant (trying to winter it over until spring)..so I didn't have to buy any! It makes all the difference in the world! I, too, used butter and olive oil. I actually used the recommended amount of butter; just drizzling the oo over the top in the bowl..then tossing to coat. These did take a tad longer to cook...about 25-30 minutes. Browned nicely and were so tasty and crunchy! A real keeper that I will make over and over! Thanks!
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2 users found this review helpful

Chicken with Garlic, Basil, and Parsley

Reviewed: Mar. 9, 2006
Moist, tasty, delicious...easy!! I took the advise of others and added some fresh lemon juice right around the time I uncovered it for the last 10-15 minutes of baking. Keeping this dish covered during baking is what really kept the chicken juicy and flavorful. Another change I made, was to use grape tomatoes (you could use cherry as well) instead of sliced tomatoes. I put some in at the beginning, and popped a few more in when I added the lemon juice! A real winner!
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2 users found this review helpful

Baked Pasta

Reviewed: Mar. 13, 2006
This recipe was good, although nothing really special. It's quite like your average "baked ziti casserole" ~ only with more ingredients, which aren't really necessary to make this dish work. The ingredient that made this dish creamier, I think, was the addition of the brown gravy. I will probably add that to my normal baked ziti recipe. Also, since this made quite a lot..enough to have leftovers for awhile, or freeze, you will want to have extra sauce on hand, as it dries out rather quickly.
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1 user found this review helpful

Caramelized Onion and Gorgonzola Pizza

Reviewed: Mar. 13, 2006
Fantastic! What a gourmet pizza! A couple of things..I, too, used about 3/4 the amount of gorgonzola and actually made a larger pizza; using about 14 oz. of dough. We used half the amount of sugar for the onions. I would advise NOT to omit it..just use less; it creates quite a nice taste. We also used 7 cloves of roasted garlic. I wouldn't use fresh..the roasted (because of the sweet,caramlized taste) goes hand in hand with the onions. A really nice addition! This is going in my recipe rotation for sure! Thanks for sharing!
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4 users found this review helpful

Amazing Italian Lemon Butter Chicken

Reviewed: Mar. 13, 2006
I am giving this the full five stars because it is a totally fantastic meal! Soooo tasty (albeit rich =^.^=). I made a couple of modifications and highly recommend them. I should also say, that this recipe took much longer than the said 30 minutes (between prep and cooking), but it's worth it. I diced up the bacon and cooked it up before adding to the other ingredients (who likes droopy bacon??). I cut the chicken up into thin strips after cooking it; it's nice to have the soft, moist white meat of the chicken (vs. cutting the chicken prior to frying ~ gets the crispiness all the way around). Also, please don't skimp on the butter..it's really a big part of this dish!
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2 users found this review helpful

Burrito Pie

Reviewed: Apr. 6, 2006
Fantastic! My whole house smelled like our favorite Mexican restaurant! I agree with Taylor..I cut the recipe in half as well and it STILL made more than enough! Hopefully, it will freeze well. A couple of "serve with" suggestions. I made homemade quacomole ('course you can buy it too!), salsa, sour cream, green onions (scallions ~ for garnish) and corn chips. Sort of a big "fiesta"! I didn't change any of the ingredients...we love olives . When choosing the sauces, chiles, etc. you can opt for hotter varieties (to those of you who thought there wasn't enough flavor/spice) or, as was suggested, add hot pepper sauce, cumin..whatever. We loved it and it's a keeper! Thanks for sharing!
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3 users found this review helpful

Scrumptious Salisbury Steak in Mushroom Gravy

Reviewed: Apr. 6, 2006
This was a yummy, tasty recipe. I've made several varieties of salisbury steaks ~ my favorite is using condensed cream of mushroom soup (a less work as far as making the "gravy". But I did make it this time..using canned beef broth (not boullion) with half the amount of milk (adding a bit more if necessary to get the right consistency). Overall, it's a really good recipe.
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0 users found this review helpful

Quick Chicken Stew

Reviewed: Apr. 17, 2006
This was very tasty, although I wouldn't quite call it "stew". It was more like soap loaded up with great ingredients. This would go well over pasta, served up with some crusty Italian bread. The taste was wonderful. I *did* make a some changes; I used four cloves of garlic instead of two; sliced up a stalk of celery and used two carrots (not too thinly sliced, more like 1/2" or so) instead of one. Another reason this didn't get a full five stars was prep/cook time. It is one of my biggest peeves when checking out recipes. IT took me longer, from start to finish, than the author's total time ~ about 45 minutes. Not a big deal, but when you want to have dinner on the table at a certain time, it's kind of frustrating. I will make this again and serve it over pasta next time!
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174 users found this review helpful

Ham Salad II

Reviewed: Apr. 17, 2006
Outstanding! This was one of the best ham salads we have ever eaten! I made some changes: I cut the recipe down to six servings ~ and that *still* made quite a bit of salad! I, too, omitted the green pepper and salt (most ham is salty enough already!) and found it to be perfect without it. Another thing I did was to use the "chop" button on the blender for the ham; then I threw everything into a big bowl and mixed it up. What a great way to use up the left over ham from Easter dinner! Thanks for sharing ~ this is wonderful!
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5 users found this review helpful

Orange Glazed Pork Tenderloin

Reviewed: Apr. 28, 2006
This was a really delish marinade! The only reason I didn't give it five stars, was because it didn't really live up to its name ~ the marinade wasn't orange-y enough at all. In fact, my husband didn't know it had marmalade or the oj in it until I told him. That aside...the marinade made for a really tasty and tender tenderloin. It was not salty at all (compared to all the other marinades I've made). A hint here, for easier blending of the ingredients: melt the butter, then add the honey and marmalade, stir with the spoon you used for the honey...and it will slide right off the spoon ~ not sticky and no waste =^.^= ~ then add to remaining ingredients. I also covered it with foil for the first 15 minutes or so, uncovering it during the final 5-10 minutes.
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27 users found this review helpful

Simple Country Ribs

Reviewed: Aug. 23, 2006
I tried these ribs as a last resort. If they didn't come out, or we didn't like them..I was done with ribs! They are fantastic! Such a simple recipe, yet the meat was soooo tender. I used boneless ribs and they were moist and flavorful. I took the other reviewers' comments as well..added a bottle of beer (ale, to be exact), and a huge clove of garlic, sliced really thick. I also did my onions in thick wedges. Next time I make these, I will only use one bottle of bbq sauce; using two is pretty wasteful considering all that is left over (even with boiling it down and using it to baste the ribs on the grill). I didn't care for taking the time to boil down the liquid. Next time I will keep the second bottle on hand for basting and using to dip the ribs in (upon serving) if desired. Again, fantastic recipe and thanks for sharing!
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7 users found this review helpful

Raspberry Pie I

Reviewed: Aug. 23, 2006
Okay, here's the deal. One of the best, most simple raspberry pie recipes I've come across. A couple of things to share with you. First, I've read about "watery" pies. One thing that contributes to that, would be the ripeness of the raspberries (more moisture). Another thing, would be the amount of water that might be left upon washing them. If they are not thoroughly dry, that moisture (along with additional water used in the recipe), might make for a more "watery" pie. I used 4 tabelspoons of water (instead of 6) because my berries were still wet from washing. I also added an additional tablespoon of tapioca. As far as tartness, that I've seen people mentione...again, it's the ripeness of the berries and it's hard to tell if you're buying them in the store and can't taste them. So try a berry before making the pie at home. If it's too tart for your liking, add more sugar than the recipe requires. I added an additional 1/4 cup (total 1-1/2 cups). I also brushed the crust with egg white ~ yummm....a perfectly golden crust! This was awesome ~ the whole pie gone in two days (with just two people ~ yikes!)
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158 users found this review helpful

Salt Crusted and Seasoned Pork Tenderloin

Reviewed: Sep. 7, 2006
While this was good, I prefer more of a glaze on my tenderloin. This is pretty much a tradtional type of recipes; with the salt/spices acting as a "cust", for lack of a better word. Do follow the the advice and make SURE the seasoning blend you use does NOT contain salt. I thought the one I had on hand, didn't contain any, so I added the salt to that and was ready to use it. Thought I'd check the tast...just to be sure and it was soooo salty!! I'm glad I checked it. I think this recipe is worth a try for those of you that like the traditional type of tenderloin. Experiment with different spices too. The salt *does* add something to this recipe; I wouldn't change the amount.
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2 users found this review helpful

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