Taco Cat Recipe Reviews (Pg. 1) - Allrecipes.com (18864942)

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Spaghetti Sauce II

Reviewed: Aug. 14, 2004
This recipe is much better used as a pizza sauce since it is thick and strong. I doubled the wine (Mogan David concord grape), added a small can of tomato sauce and simmered until smooth. I freeze it in containers for single pizza size portions. It makes delicious pizza when paired with Jay's Signature Pizza Crust. My family loves it!
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Jay's Signature Pizza Crust

Reviewed: Aug. 14, 2004
Before I found this recipe, I had given up on making homemade pizza. I could not find a crust that was good. Well, around here takeout pizza is terrible so I gave this a try. I make this (scaled down 1/2 to make one crust) with bread flour and quick-rise yeast. My picky husband loves it! It is soft on the inside and nicely crispy on the outside. I have better luck using shortening to grease the pan since olive oil seems to make it slide it around. I also tried to freeze the original two-crust recipe and it didn't taste as good when I made it fresh. This crust comes out perfect every time. I've conquered making pizza!
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Eggnog Cheesecake I

Reviewed: Jan. 18, 2006
I always make a basic cheesecake since my family doesn't like change. I threw caution to the wind and made this recipe for a New Year's Eve party. It was a hit - all the men just loved it! Bacardi Select dark rum makes all the difference. The sauce was the reason - since prior reviews indicated the sauce was runny, I cut the water down to 3/4 cup. The secret is to bring the sauce to a boil and continue boiling for 5 more minutes while stirring constantly. Remove from heat and then add the rum. This is how the glaze for Rum Cake is made so I figured that had to be the way to make it thicker and it worked like a charm. I also added a touch of Watkin's vanilla for more flavor. I will note that the texture on this cake is very dense and somewhat crumbly, not like my usual creamy cheesecake. I will now make this every year for New Year's Eve!
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Apple Cake and Butter Sauce

Reviewed: Feb. 1, 2006
The sauce is lovely - I cut the ingredients in half and it was plenty. My mother-in-law loved the cake and my sister thought it should be thicker. Hubby said it lacked something and I agree. For some reason, it is not satisfying and not worth all the butter and calories.
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Old Fashioned Coconut Cream Pie

Reviewed: Feb. 2, 2006
Fabulous! This was my first cream pie and I'm so proud. I followed the directions of other reviewers. I did the 1/3 cup cornstarch and used 1/2 coconut milk and 1/2 half and half. I used real whipped cream. Why bother making a lovely cooked custard and then using Cool Whip? The only things I did wrong was my pie crust shrunk into the pie plate and I added extra coconut (1/2 cup more) to the filling. I thought "can't have too much coconut" but I found out you can! Even with these mistakes, this is a beautiful and tasty pie worthy of any event! If anyone can tell me why my pie crust shrunk, please let me know. I did prick it all over with a fork as directed.
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2 users found this review helpful

Garlic Croutons

Reviewed: May 22, 2006
I make big, healthy salads for parties and wanted to add something different for a change. I cubed the french bread into 1/2" to 3/4" pieces, used 2 tablespoons butter to 2 tablespoons olive oil. Actually, it didn't look like enought so I added another tablespoon of butter(!) After coating the cubes in the butter/oil mixture, I sprinkled basil, garlic powder, and parsley then baked them as directed. I placed the croutons in a pretty dish with a big spoon next to the salad so they would remain fresh and not get soggy. I did have to tell everyone that they were homemade because people assumed they were the horrible store-bought croutons. So very savory, crunchy soft and delish - everyone raved about them!
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Oven Pot Roast

Reviewed: May 22, 2006
This recipe makes a wonderful gravy. I used the entire envelope onion soup mix, one Campbell's Soup-at-Hand ready to eat mushroom soup, and red wine instead of the vermouth. I slit the roast and put in slivers of fresh garlic. I cooked a 2½ roast for five hours at 275° because I had the time. I added onions the last 1½ hours. Very nice and tender although through no fault of the recipe, I can't find decent beef roast in this town. The meat I buy in the grocery stores here has such a funky taste and I end up throwing most of it away. But if you are lucky enough to be able to purchase good meat, this is a great recipe!
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Fried Chicken with Creamy Gravy

Reviewed: Aug. 20, 2006
Oh my is this delicious! I followed it exactly but added garlic and onion powder and a touch of red pepper to the flour mixture for "bite". I also used boneless chicken breast and thighs because we don't like to contend with bones - just our preference. The gravy is simply outstanding - smooth and satisfying. Definitely wonderful comfort food for a cold fall or winter meal!
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Italian Dressing Mix

Reviewed: Aug. 21, 2006
This is a delicious and light-tasting Italian dressing! Per other reviewers, I eliminated the 2 tablespoons of salt and it was just right without it. I doubled this recipe to fill a 16 oz bottle. I used balsamic vinegar which makes this extra special. It seemed like the amount of oregano was excessive but really it is perfect once mixed and poured on the salad. This dressing mixes and tastes best when the ingredients are allowed to "marry" overnight in the refrigerator. Finally a wonderful salad dressing that tastes as good as any in an Italian restaurant - we loved it! Update - Since I doubled the recipe, I used 1 tablespoon garlic salt and one tablespoon garlic powder which really gives this dressing a smooth taste with less saltiness. After making this quite a few times, adding a bit more sugar will temper down the acidic taste. I've also been adventurous and added dried, minced onion bits. Yummy!
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Banana Cream Supreme

Reviewed: Sep. 4, 2006
Easy, excellent and refreshing summer dessert! Please note that whipped topping comes in 8 oz. or 16 oz. containers - at least in my area. I made the mistake of only buying an 8 oz. container and the topping was too stiff and difficult to spread. I didn't pay close attention to the recipe. Next time I will add TWO 8 oz. containers (or ONE 16 oz) and it should be perfecto! I also think a touch of vanilla would be great. I took it to a Labor Day party and everyone loved it. Thanks for the recipe! The second time around, I made the crust out of vanilla wafers, ground nuts, and confectioners sugar mixture (see the Cocoa Rum Balls recipe on this site). I didn't add the cocoa. It was so delicious and the nuts complemented the bananas perfectly. Try it!
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18 users found this review helpful

French Bread Rolls to Die For

Reviewed: Feb. 14, 2007
This is a wonderful basic french bread recipe. I've made this twice - the first time the rolls did not rise enough. After some research, I made the following changes: I sifted the flour into the measuring cup. This makes the bread lighter and measures the flour more accurately. I also learned that the optimum temperature for rising is 80-85 degrees. Forget the damp towel and use the plastic wrap sprayed with cooking spray - much easier and no sticking. Instead of rolls I made two loafs and placed them on a greased dark coated jelly roll pan. They came out perfectly golden brown after 16 minutes. Oh, I totally forgot to put the oil in the dough the second time and this bread came out much better! It kneaded into a silky dough and rose beautifully. So you can eliminate or use less oil with no problem. As for the reviewer who said this bread is too dense - of course French bread is dense! If you want lighter bread, then you would want to make Italian bread. And as for the reviews of blandness, I don't get that at all - bread is mild tasting by nature unless you add herbs. I plan to make this bread in many different forms - breadsticks, buns, rolls, etc. Thank you for the lovely recipe!
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Mac and Cheese II

Reviewed: Feb. 20, 2007
I really hate to be critical but this recipe is quite bland as indicated by other reviewers. I even seasoned the sauce and added minced onion. I had to use up processed cheese left over from Super Bowl so I chose to make this recipe. To be fair, processed cheese has a funky, yucky taste by nature so I think that made the dish taste that way. I guess I'm definitely not a fan of those big bricks of fake cheese. However, I will say that I agree that this is a great basic recipe that can be modified with better tasting cheese and much seasoning. My husband said that the dish does need more cheese than the two cups in the recipe and I think I agree.
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3 users found this review helpful

Scalloped Potatoes and Onions

Reviewed: Apr. 12, 2007
I'm sorry, but we did not like this recipe. The appearance is unappetizing and the chicken broth just doesn't "go" with potatoes. I couldn't eat it at all. My husband normally loves any kind of potato dish and he said this was just ok. I gave it two stars - one for the tenderness of the potatoes and one for the low fat concept. I prefer to make scalloped potatoes with traditional milk, flour and butter.
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Italian Herb Bread I

Reviewed: Apr. 28, 2007
Very good! My family loved this bread. I halved the recipe and cut the dough into two. I froze one ball for pizza dough (which turned out great) and made the other half into about 12 breadsticks. I also added some ground rosemary, used freshly grated parmesan cheese and brushed the breadsticks with melted butter when they came out of the oven. Delicious!
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Scrumptious Salisbury Steak in Mushroom Gravy

Reviewed: May 20, 2007
This is really tasty although I made a few changes. I didn't like the appearance of the creamy gravy so instead of bouillon cubes and milk, I used 3 cups of boiling water to 3 teaspoons of beef soup base. I also added dry mustard and worcestershire sauce to the meat mixture. I do not use canned mushrooms so I sauteed 8 ounces of fresh mushrooms. And I used fresh bread crumbs because I didn't have the crackers on hand. Delicious comfort food!
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Gourmet Mushroom Risotto

Reviewed: Nov. 26, 2007
This was my first attempt at "real" risotto and was it really fabulous! I used only 8 oz. of button mushrooms and it was fine. I also used diced Vidalia onion instead of shallots and dried chives because I had those on hand. I served the risotto with chicken marsala and my husband raved how good the meal was! I had to admit - it was! Thank you for this easy and delicious recipe.
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Buttermilk Pancakes I

Reviewed: Feb. 17, 2008
Wonderful, fluffy pancakes that you can be proud to serve to guests! I added a splash of vanilla and cooked them in a lightly oiled pan. It took me two attempts with this recipe to not burn them. I found the secret for me is to heat the pan/oil on medium and then turn it down a notch when I pour the in batter. I also turn the cakes when a bit sooner than normal - I don't wait for the entire top to bubble as I do with box mix pancakes. My brother-in-law is huge fan of cast iron cookware and he said pancakes turn out much better in them. I didn't have my unused cast iron pan seasoned yet so I will try that next time and see if there is a difference. Thanks for this great recipe!
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Chocolate Butter-Creme Frosting

Reviewed: Feb. 17, 2008
This frosting was very stiff and hard to spread. I had to add more milk to make it creamier and I still was not satisfied. You will need to double it to frost a 2-layer cake. The taste is OK but I don't think this is the recipe I'm looking for. I'll keep looking.
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My Best Clam Chowder

Reviewed: Feb. 17, 2008
This is very good but of course, I made it my own. I browned cubed bacon ends and set those aside. I sauteed the carrots, celery and onions along with pressed garlic in a bit of olive oil. 2 cups of potatoes didn't seem like much so I used 4 cups. I used the clam juice from the cans along with the bottle of clam juice and it covered the vegetables nicely. I used 2 cups of half-and-half and 2 cups of 2% milk and it was fine. I also only used 6 tablespoons of butter. Gotta cut calories somewhere! I added the bacon pieces along with the clams at the end. Also used a pinch of cayenne and Old Bay. I forgot the red wine vinegar which I think would add another layer of flavor. As other reviewers mentioned, I also found the taste to be quite "flour-y" and a tad unpleasant. Next time I will try the cornstarch. But my husband and mother loved it so it could be just me.
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BACARDI® Rum Cake

Reviewed: Mar. 8, 2008
This is one of my signature baked goods that everyone in the family requests even when it's not Christmas time. I use Bacardi Select dark rum and add a splash or two of vanilla extract to the batter. For even more rum flavor and potency, sometimes I replace the 1/2 cup cold water with rum. But beware, it packs quite a punch! The men in the family love the all rum version, of course. It is best to make this cake a day ahead to allow the glaze to absorb and make it extra moist. As another reviewer said, don't use a cheap rum as the flavor won't be optimal. Bacardi is the best liquor for this recipe.
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