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

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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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732 users found this review helpful

Oven Fries

Reviewed: Sep. 12, 2006
My quest for oven fries has ended with this recipe! The "ah-ha" came to me when I read about the sugar making them crisp. That is the key! These came out incredibly crispy and tasty! I *did* make a couple of changes (after making them the way the recipe was posted once). I actually omitted the cayenne. We love spicy..but not necessarily in fries. I used 1-1/2 tsps. of salt (that did the trick as far as taste goes) and I used olive oil instead of veggie oil. These are the best oven fries I've ever made!
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576 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

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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157 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

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

Thai Iced Tea

Reviewed: Aug. 25, 2012
This tea is good, but it is certainly not the same sweet tea you receive at your favorite Thai restaurant, and I pretty much knew that going in, but figured I should try it before I rate it. There is a specific Thai tea that is used in this; and it's not black tea. It's actually a red tea and can generally be purchased at any Asian market. That tea makes ALL the difference in the world in the taste.
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44 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

Baked Haddock

Reviewed: Sep. 12, 2006
This was a good baked haddock..not the best one I've ever made, but worth four stars. I did a couple of things differently. I actually brushed on the melted butter vs. drizzling it ~ you get a more even, better coating of butter (thus browning better) when it's brushed on. The other thing I changed was using Panko bread crumbs. That's just because Panko are the only type we use >=.=
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9 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

Chicken Bulgur Skillet

Reviewed: Aug. 22, 2008
Wow! This was awesome! We'd never tried bulgur before and we really enjoyed it in this easy skillet dish! I have to agree about the moisture content...although we didn't think it was dry, per se; but could have been a bit more moist. Having said that, I will add either a little more chicken broth or water, about halfway way through cooking next time. The taste/blend was wonderful! DH said this was one of the most satisfying meals he's had in a while. I served this with a simple green salad (just sweet onions) with oil and vinegar for the dressing. I love one reviewer's addition of wheatberries ~ yum! I will have to try that next time!
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6 users found this review helpful

Fruit Cobbler

Reviewed: Aug. 5, 2008
This was so delish! Simple to make, very few ingredients, which was great! I did not change a thing...plain and simple! I made it using fresh peaches and that was the only time consuming part of this cobbler...the peeling and slicing. Those people who used fresh fruit (peaches, pears, apples, etc.) need to slice them on the thin side in order to avoid them being "uncooked". This avoids having to cook them beforehand. Absolutely wonderful! I can't wait to try this with fresh picked apples this fall! Thank you for sharing this marvelous recipe!
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4 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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4 users 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

Alfredo Light

Reviewed: Oct. 30, 2008
I'm sorry, but I guess I'm in the minority on the reviews for this recipe! Our family thought it was pretty tasteless (the sauce). I found it difficult to thicken and had to add more flour than called for. We wanted more of a substantial meal so I added some pre-cooked (Perdue) chicken. No matter...nothing seemed to help this recipe! I know it's supposed to be light, but there has to be something more to this sauce! I will continue to look for a light(er) version of alfredo!
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3 users found this review helpful

Lemon Poppy Seed Muffins I

Reviewed: Nov. 16, 2006
These are good muffins. Not lemon-y enough for us. However, I should say that I did *not* make the lemon glaze. We don't "do glaze" on muffins:~) That just makes them too sweet. At any rate, I changed a couple of things. I actually used the 1/3 cup of fresh lemon juice IN the muffin batter (vs. in the glaze). I made mini muffins with this recipe (24) and ended up with batter left; enough to make four full sized muffins! The batter was very thick and a bit difficult to work with. Definately not pourable. Pretty much near the consistency of cookie dough. I will cut down the amount of poppy seeds next time. 1/3 cup is way too much (and I love poppy seeds!). Most recipes call for 2 tablespoons. I think I will start out with that next time and just eye-ball it to see if I need to add more. The muffins are moist enough...but really good with a bit of butter! I will make these again and perhaps add more fresh lemon juice. I really thought the lemon yogurt would give them a kick, but it didn't.
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3 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

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

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

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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