TURBOSAUR Recipe Reviews (Pg. 1) - Allrecipes.com (18822807)

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Hungarian Coconut Balls

Reviewed: May 8, 2012
I think the previous reviewer was right. Soak the raisins for a while (I did mine overnight) then scoop them into the mix and toss the rest of the liquid. I didn't strain them, just scooped them in. I reserved the remaining liquid in case I needed it, but the consistancy seemed right without the couple spoon fulls of liquid that I didn't use. They were fantastic when done, just like I had in Hungary when I went to visit my family. Kosonom!
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Grandma Maggio's Spaghetti Sauce

Reviewed: May 8, 2012
WAY Too much Garlic and oregano. You could barely tell it was tomato sauce. They overpowered the tomato completely, you couldn't taste anything but garlic and oregano. Its great to dress a pizza, but overwhelming in a saucewhere you should be able to taste tomato.
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Tangy Horseradish Tomato Sauce For Meatballs

Reviewed: May 8, 2012
4 stars for originality and flavor. This is more reminiscent of a trendy sunday brunch than Sunday dinner at Nonna's- if you're expecting an old fashioned italian "gravy" for your "maccheronies"(as they say in the bronx)this aint it. Think Bloody mary.
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Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce

Reviewed: Sep. 1, 2010
This was fantastic, however I like my filet mignon a little on the rare side. I didn't like the idea of the crab meat on the inside soaking up all the blood and juces from the raw beef and I knew that the bacon wouldn't cook crispy in the time it takes to cook a rare steak. I skipped the bacon completely (c'mon, who needs crab stuffing, cream sauce AND bacon??I just can't handle that much giult in one meal!) instead of stuffing the filets, I seared them on the stove in a hot cast iron pan, then moved them to a foil lined baking sheet, I topped them with the crab meat stuffing, a small pat of butter on top and put them under the broiler until the stuffing browned on top. It was spectacular
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Bill's Sausage Gravy

Reviewed: May 11, 2010
Simple and fantastic. How could anything with 50g of fat per serving not be delicious! I use sagey breakfast sausage instead of maple. Add a dash or two of tabasco at the end- you won't be able to taste hot sauce, but the vinegar and cayenne will make the sausage flavors pop. To get rid of the flour taste, simmer longer. Anything thickened with a white roux should simmer for 30 minutes stirring often. If you can taste flour, the sauce is not done. You may have to add additional milk as the sauce will continue to thicken while simmering.
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2 users found this review helpful

Peanut Butter and Banana Dog Biscuits

Reviewed: Dec. 22, 2009
The dogs barely let me get them in the oven! I bet they would have been just as happy with the batter! I also didn't bother rolling and cutting them, I doubt the dogs care, and that cut down the prep time significantly. They LOVE these treats- but if you have two big dogs like I do, at least tripple the recipe (for 30 two inch round cookies). I also substituted oatmeal for the wheat germ. I will NEVER buy another dog treat again. I made a second batch, and put them in holiday tins for my neighbors dogs as a christmas gift and everyone wants the recipe. Thanks a million.
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Slow Cooker Chicken Stroganoff

Reviewed: Aug. 28, 2009
Its awesome, but its not stroganoff. It does come out REALLY thick and kinda salty. I love it. If you dont like high salt content, use low sodium soups, if its too thick, add some water or chicken broth. Its a great recipe, but if you're looking for a classic stroganoff taste this doesn't have it. Try this modification. Add 2-3 bay leaves to the chicken and butter (I don't do margarine) and salad dressing at the start. Once the chicken is cooked, add 1/4 cup sherry, let the booze cook off for about 15 minutes, then throw in 1/2 the cream cheese, 8oz of sour cream, and a pan full of sauted mushrooms. Skipped the condensed soup. I also like to water it down a bit with of low sodium chicken stock. Then it really tastes like stroganoff, although the original recipe is still yummy goodness. I noticed some people putting in wine. When cooking with cream sauces don't ever use white wine- its way too acidic and citrusy for a cream sauce. Use sherry or chicken broth if you feel it needs extra liquid and water won't cut it.
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14 users found this review helpful

The Best Thai Coconut Soup

Reviewed: Aug. 28, 2009
Great recipe for awesome soup. I suggest omit the red curry paste and use ground white pepper to give it a bite. The coconut/lemongrass/ginger/lime is plenty of flavor and the red curry paste doesn't really add to it. You can also make it with chicken instead of shrimp and its just as good. I sauted diced chicken breast and added that at the start instead of the shrimp at the end. It is really important to add the chopped cilantro as a garnish when serving- you do not want the cilantro to cook in the soup. The flavor is exactly perfect when you add it at the last moment when serving.
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White-Hot Hot Chocolate

Reviewed: Dec. 23, 2008
Cayanne Pepper in white hot chocolate? I said no way. But then I tasted it. YES WAY! Its amazing! You can not taste it, only feel the warmth and spicyness. I added more. Everyone who tasted it couldn't get enough and no one could tell what the secret ingredient was- although they knew it was there. I made four batches last night and can't wait to make more! Add a little aged rum and WOW (look for a # on the bottle or "anejo" for aged rum). To the person who used Chilli powder- that's not even close. Cayanne give heat, not flavor. Chilli peppers do the opposite. I bet with Chilli it was gross. You should try it again with Cayenne, you'll love it.
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18 users found this review helpful

Fresh Guacamole

Reviewed: Sep. 3, 2008
THIS IS WHAT I'M TALKING ABOUT! Seriously, this is what guac should taste like. No canned salsa, no mayonnaise, no cream cheese or any of that other "middle America ketchup on spaghetti style" nonsense that would give my abuela a heart attack if she ever heard such things. If you're looking for the real thing like they make in traditional latin american homes this is it.
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47 users found this review helpful

Casablanca Chili

Reviewed: Apr. 15, 2008
I got good reviews on this dish last night. It was extremely easy to make perfect for a busy weeknight. I was suprised that my guest could not identify any of the "odd ball" ingredients- especially the peanut butter. None of them are over powering and they blend nicely into an interesting flavor. I went light on the allspice since the ham had been roasted with cloves, skipped the chick peas and doubled the chili beans, added a touch of cumin and it was very good. Its not something I would go out of my way to make, but when you've roasted a 12 lb ham and you're sick of eating it plain, this is a great way to add some pizzaz and come up with a completely new flavor.
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Chicken and Red Wine Sauce

Reviewed: Jul. 17, 2006
Just perfect the way it is.
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